
Lamb, dried fruit, nuts and … coffee – a flavour combination that will give you a taste of Morocco like no other!
Continue reading Coffee-infused Moroccan Lamb With Figs, Apricots & Cashews
Lamb, dried fruit, nuts and … coffee – a flavour combination that will give you a taste of Morocco like no other!
Continue reading Coffee-infused Moroccan Lamb With Figs, Apricots & Cashews
This is simple cake which can be easily be altered to personal taste by adding different flavouring ingredients. The addition of the olive oil reduces the saturated fat of the recipe.
500 ml self-raising flour
200 ml sugar
pinch salt
200 ml olive oil
2.5 ml vanilla essence or extract
3 large eggs
150 ml milk
Flavouring Ingredients
10 ml caraway or aniseed or
10 ml grated orange or lemon zest plus 15 ml orange or lemon juice
125 ml chocolate chips or
50 g flaked almonds, toasted plus 2 ml almond essence
Sweetened Whipped Cream (optional)
250 ml cream, chilled
15 to 30 ml sugar or icing sugar
1 ml vanilla essence
To serve
Icing sugar for dusting
Recipe by Carolié de Koster from Art Of Cooking page 45.
An allergy to tree nuts is one of the most common food allergies. A food allergy occurs when the immune system reacts to an allergen (protein) in a food. Tree nuts include almonds, Brazil nuts, cashews, chestnuts, hazelnuts, macadamia nuts, pecans, pistachios, pine nuts and walnuts. Along with peanuts and shellfish, it is also one of the food allergens most frequently linked to anaphylaxis, a potentially life-threatening reaction that impairs breathing and can send the body into shock.
There’s often confusion between tree nuts and peanuts. A peanut is a legume (belonging to the same family as soybeans, peas and lentils), not a tree nut. The proteins in peanuts are similar in structure to those in tree nuts. Between 25 and 40 percent of individuals who are allergic to peanuts also react to at least one tree nut. The good news is that it was previously believed that an allergy to peanuts was lifelong, but recent research shows that about 20 percent of individuals with a peanut allergy eventually outgrow it.
Symptoms of a tree nut or peanut allergy include:
Tips for avoiding nuts, especially peanuts:
If you’re cooking meals from scratch at home, it’s easy to modify recipes to remove peanut ingredients and substitute ingredients that aren’t allergens. Some people who can’t tolerate peanuts or eat peanut butter can consume other nut or seed butters. See my post “Nuts about butter” for information on nut butters.
Source: www:acaai.org; www.wikipedia.org; www.foodallergyawareness.org; www.webmd.com; www.nutsforlife.com.au.
The word “nutcracker” might conjure up images of the nutcracker soldier from the “Nutcracker Ballet” rather than the kitchen tool used to crack open the shells of nuts. It is quite understandable as this popular ballet has become the most widely performed ballet in the world. The beloved ballet tells the story of a little girl named Clara who is given a magical nutcracker doll on Christmas Eve. She encounters the frightful King Rat before embarking on a wondrous journey through the Land of Snow and the Kingdom of Sweets.
In 1816, German author E.T. Amadeus Hoffmann wrote the novel “The Nutcracker and the King of Mice,” which is the work that inspired the famed ballet “The Nutcracker” and Tchaikovsky’s accompanying score, “The Nutcracker Suite.” The ballet and its music continue to be a holiday tradition throughout the world, and are the reason nutcrackers are associated with Christmas.
Nutcrackers in the shapes of animals and people were popular at parties, as cracking nuts was a light task to engage guests over conversation after dinner. Nutcrackers can be divided into two groups. The first one is the decorative nutcracker often seen at Christmas time (not so much in South Africa though) and the second is the industrial steel tool that one would find in a kitchen drawer. Both types are functional nutcrackers, and which type to buy depends upon buyer preference and the nutcracker’s intended use.
The oldest known metal nutcracker dates back to somewhere between 300 and 400 BC, and prior to that, nuts were cracked with stones. In the 1500s and 1600s AD, woodcarvers began making beautiful and elaborate wooden nutcrackers that were both functional and decorative. In the 1800s, screw nutcrackers were invented. At first, the screw nutcrackers were very simple, but soon they evolved to become more elaborate and decorative. It was during the 18th and 19th centuries that wooden nutcrackers started to be carved into the likenesses of humans, animals, and characters. Decorative nutcrackers come in limitless sizes, colors, and shapes. There are nutcrackers that look like kings, soldiers, animals, cartoon characters, and other novelties.
I include photo’s of a few interesting nut crackers I found online.
Sources: www.ebay.com; www.nationalgeographic.com
From the small town of Montagu on the foot of the Langeberg, comes the success story of Montagu Dried Fruit and Nuts – one of SA’s foremost dried fruit, nuts and seed importers and suppliers. Established 13 years ago the company prides itself in acquiring, processing, packaging and distributing top quality dried fruit, nuts and seeds and related products. Their range consists of fruit, seeds and nuts in bars or rolls, snack- or strip packs or even in the form of sweets – all in bright, attractive packaging allowing a clear view of the Montagu quality assured contents.
With a national network of franchise stores, Montagu brings ‘sunshine in a packet’ to the whole of South Africa. In addition to their top quality dried fruit and nuts they’ve also partner with the likes of internationally acclaimed Willow Creek, Ashton Cellars, Bellair yogurt and carob coated dried fruit and nuts, red espresso and Health Connection Wholesale and supply these and other top quality products that support a healthier lifestyle in their stores.
Montagu has something for every taste. There are interesting alternatives for school-going children and students, with a wide choice for home entertainers and those on the look-out for something to add interest to recipes. Working adults, who need a healthy snack to keep up energy levels, also won’t need to venture further than their nearest Montagu Dried Fruit and Nuts store.
Montagu Dried Fruit and Nuts have more than 115 stores country wide with more opening this year. For more information about their products, health benefits and lip-smacking recipes visit their website, Facebook page or Twitter.
To stand a chance to win a hamper of your favorite Montagu products to the value of R500.00, visit the Montagu store at Cresta (next to Pick ‘n Pay). All you need to do is to visit the Montagu store at Cresta (next to Pick ‘n Pay) and take a selfie of yourself with a basket filled with your favorite Montagu products. Send the photo and your contact details to marketing@montagudriedfruitnuts.co.za. The competition will close on 31 July 2015. Winners will be announced on the Montagu Dried Fruits Facebook page.
Web: www.montagudriedfruitnuts.co.za
Facebook: www.facebook.com/MontaguDriedFruitAndNuts
Twitter: @Montagudfn
Jozi’s Nut Butters are quality, artisan nut butters that are not only completely natural, but also healthy and delicious! It is currently available in the following flavors: Classic Almond, Classic Cashew, Toasted Coconut Cashew and 4 peanut varieties: Classic, Chocolate Truffle, Toasted Coconut and Dark Dark Chocolate. I cannot wait to try their Macadamia Nut Butters which will be available in July!
With Jozi’s Nut Butters you get:
Stockists:
The Fourways Farmers Market (Sundays 9h00-15h00) – Back in July!
Jackson’s Real Food Market (Bryanston)
Leafy Greens (Muldersdrift)
Fresh Earth (Emmarentia)
Eastern Temptations (Emmarentia)
Braeside Meat Market (Parkhurst)
The Whippet (Linden)
Fruits and Roots (Bryanston)
All Doppio Zero Restaurants – look for Jozi’s Classic Almond Butter on their winter breakfast menu!!
Impala Fruit & Veg Market (Impala Center, Northcliff)
Impala Fruit & Veg Market (LifeStyle Crossing, Weltevreden Park)
Organic Emporium (Bryanston)
The Parks (Benoni)
Nuts About Snacks (Benoni)
Urban Angel Cafe (Boskruin)
Aurelie’s Health & Lifestyle Cafe (Midrand)
Cheese Gourmet Cafe & Shoppe (Linden)
Greenside Guru (Greenside)
Juiced (Braamfontein)
Rafael’s Food Emporium (Maboneng)
Hill Café (Constitution Hill, Hillbrow)
Available online from 1 July 2015.
Price range: From R40.00 for 265 g
Contact: Jozisnutbutters@gmail.com or 084 753 0021
Website: www.jozinutbutters.co.za
Facebook: www.facebook.com/jozinutbutters
Jozi’s Nut Butters was established in February 2014 and is a social enterprise business through the local non-profit Oasis South Africa (www.oasisza.org), with the purpose of creating jobs and bursaries to UNISA for young unemployed women in Johannesburg, specifically those who are often excluded in the employment market. They provide a supportive workplace where women can grow and acquire the professional, and life skills as well as a degree to earn a living wage.
An impressive balance of ingredients turned into a salad which will feature well on any festive menu. The slightly bitter, sweet and salty caramel shard resembles amber coloured stained glass and adds flavour, texture and sparkle to this quick to assemble salad. Variations for this Pear and Cheese salad are found on menus of restaurants world wide! According to Carolié, after 5 years in New Zealand she still harbours fond memories of Tashas Morningside (Johannesburg) where there were always queues outside and she regularly enjoyed this salad! The walnut wood bowl in the photo was made by Carolié’s husband Adri!
Prep time: 20 minutes
Cook time: ±5 minutes for caramel shard
Notes:
– Use any favourite salad dressing or prepare the dressing below in advance and chill it well to have ready when the salad is made.
– Prepare the shard in advance and store airtight until required.
– Adding bacon & avocado is good but optional – suit yourself!
– Prepare each salad separately in an individual bowl or arrange on a large platter.
– Layer the lettuce leaves with the pear slices and scatter the remaining ingredients over the top.
Salted Caramel Shard
½ cup (125 ml) sugar
¼ tsp (1 ml) salt
Salad Dressing
2 Tbsp (30 ml) white / white balsamic / white wine vinegar
2 Tbsp (30 ml) lemon juice
1 egg yolk (optional but good – use very fresh eggs)
3 Tbsp (45 ml) apple juice
3 Tbsp (45 ml) olive oil
good pinch white pepper
¼ tsp (1 ml) salt
½ tsp (2.5 ml) favourite prepared mustard
1 tsp (5 ml) sugar or honey (or a little more to taste)
½ tsp (2.5 ml) chopped garlic
ground black pepper
pinch cayenne pepper (optional)
Salad Ingredients
1 pack favourite lettuce / mixed salad greens (for 4 servings)
1 x 400 g tin pear halves in natural juice, drained and sliced
±½ cup (50 g / 125 ml) roasted cashew nuts (natural or salted)
±½ cup (50g /125 ml) diced favourite blue cheese (e.g. Roquefort)
1 firm ripe avocado, peeled, diced & tossed with dressing (optional)
±125 g rindless bacon rashers, diced and fried until crisp (optional)
To garnish
chives, spring onion and/or sprouts
4 servings.
Recipe by Carolié de Koster.
A Florentine biscuit is a French pastry that is erroneously attributed to Italian cuisine. The Florentine was first made in France at the Palace of Versailles by the king’s top pastry chefs for visiting in-laws, the Medici family of Florence. Due to these close ties to Florence, it is not surprising that the French named this popular delicacy after the capital of Tuscany, Italy. Florentines are made of nuts (most typically hazel and almond) and candied cherries mixed with sugar or honey and butter and baked in the oven. They are often coated on the bottom with chocolate. Other types of candied fruit are used as well. This recipe is a simplified version of authentic florentines.
Continue reading FlorentinesSatay is a dish of marinated, skewered and grilled meat, typically served with peanut sauce. Diced or sliced chicken, mutton, beef, pork or fish can be used. It is grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay
1 kg chicken, beef or pork fillet or a combination
100 ml soy sauce
15 ml fish sauce
15 ml sugar
15 ml lime or lemon juice
15 ml crushed garlic
15 ml minced ginger
5 ml ground ginger
± 20 bamboo sticks (± 20 cm long)
Peanut sauce
10 ml crushed garlic
30 ml sesame oil
30 ml soya sauce
30 ml rice vinegar
30 ml sweet chilli sauce
100 ml smooth peanut butter
200 ml coconut cream
To serve
lime wedges
fresh coriander
8 to 10 servings.
This is one of my favorite salads by far – and I am not really a pea person!
Continue reading Nutty Bacon & Pea SaladAlso known as “miracle” cookies, these cookies only have four ingredients, are quick to make and gluten-free.
Continue reading Flourless Peanut Butter BiscuitsYou and your guests will not be able to stop snacking on these nuts!
400 g unsalted mixed nuts or 100 g each almonds, macadamias, cashews and pecans
15 g butter or 15 ml oil
Spice Mixture
5 ml salt
10 ml brown sugar
5 ml paprika
5 ml ground cumin
2 ml ground coriander
1 – 5 ml chilli powder, cayenne pepper or dried chilli flakes
Makes 400 g or about 1 liter roasted nuts.
Note:
30 ml castor sugar
5 ml ground cinnamon
3 ml salt
1 ml ground cloves
1 ml ground allspice
1 ml cayenne pepper
Hazelnuts are the main ingredient in this good-for-you healthy spread. It is far superior to the commercial varieties with reduced sugar and fat, pure cocoa and no preservatives. What can be better!
Continue reading Home-Made Hazelnut & Chocolate SpreadA true gourmet dessert which combines the elegance and sophistication of phyllo pastry with the goodness of fresh fruit. The filled phyllo pastry rolls may be fitted into a round cake tin to form a most decorative twist or placed onto baking trays to make 2 small or one large strudel.
Phyllo Pastry
6 sheets phyllo pastry
± 100 ml butter
Chocolate & Nut Mixture
50g/125 ml coarsely chopped pecan nuts
50 ml dried breadcrumbs
30 ml sugar
2,5 ml ground cinnamon
Pear Filling
500 g firm, ripe pears
60 ml sour cream
30 ml sugar
2,5 ml ground cinnamon
Raspberry or BlueBerry Sauce
500 g frozen or fresh unsweetened raspberries/blueberries
200 ml white sugar
100 ml water
or
1 x 410 g tin blueberries / raspberries in syrup
10 ml cornflour
30 ml water
30 ml black raspberry liqueur e.g. Chambord or suitable liqueur e.g.Kirsch (optional)
To Serve & Garnish
icing sugar to dust
mint leaves and tiny flowers
8 generous servings.
Recipe by Carolié de Koster from Art Of Cooking p. 793.
These light and delicious biscuits are trendy and nutritious. Enjoy as is or dip in coffee or sweet dessert wine such as sherry as the Italians do!
Continue reading Gluten-free Biscotti With Brazil NutsBy adding dried fruit and nuts to this bread it is taken to a whole new level. Also try the Light Rye Bread which can be served with soup or as part of a cold buffet including salad, fish, cold meat and especially good tasty cheese.
Continue reading Cranberry & Nut Rye BreadA baked sponge base is cut into fingers and dried out (biscotti-style) to make delicious but no too sweet spongy biscuits to nibble on or dip into tea or coffee.
4 large eggs
1 cup (250 ml) white sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) cake flour
1 Tbsp (15 ml) baking powder
1/3 cup (75 ml) brazil nuts cut up into slivers
1/3 cup (75 ml ) red glace cherries, finely chopped
½ cup (125 ml) sunflower or light olive oil
1 cup (250 ml) boiling water
1 tsp (5 ml) vanilla essence
Makes approx 60 sponge fingers (± 3 cm x 8 cm)
Recipe by Carolie de Koster.
The simplicity of the method for these outstanding rusks is most appealing.
1 kg self-raising flour
100 g / 125 ml sugar
5 ml salt
100 g/175 ml chocolate chips OR 1 x 100 g slab of chocolate, coarsely chopped
100 g macadamia nuts, coarsely chopped
2 large eggs
750 ml cream
± 250 ml additional buttermilk
Makes about 100 average rusks.
Note Turn down the heat slightly if the top browns too much or too soon and cover loosely with aluminium foil.
Variations
Plain rusks
Omit nuts and chocolate, use 200 g / 250 ml sugar and add 10 ml aniseed if preferred.
Seeded Rusks
Omit chocolate and nuts, use 200g / 250 ml sugar and add ± 250 ml combined seeds (sesame, poppy, sunflower and linseeds) to the dry ingredients.
Recipe by Carolié de Koster.
Start the day with these crunchy, tasty, health rusks. Dunk into tea or coffee or use to nibble on at any time of the day.
1½ – 2 cups (375 – 500ml) sugar
4 ½ cups (1,125ml) cake flour
4 ½ cups (1,125ml) digestive bran
2 tbsp (30ml) baking powder
1 ½ tsp (7,5ml) salt
¼ – ½ cup (60 – 125ml) seedless raisins (optional
1 cup (250ml) sunflower seeds
½ cup (125ml) pumpkin seeds
½ cup (125ml) linseeds and / or sesame seeds
½ cup (125ml) coarsely chopped nuts such as brazils, pecans or walnuts
400 g butter or margarine, melted but not hot
2 tsp (10ml) bicarbonate of soda
¼ cup (60ml) vinegar
1½ cups (625ml) milk
Makes about 50 rusks depending on size.
The rusks in the photo below are ready to be cut into fingers. It was made with a halved recipe in a large bread pan (40 cm x 12 cm).
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