Dark Chocolate and Macadamia Bites



Chocolate, macadamias, cranberries, cherries ....so Christmassy
pictured with gorgeous pink bottlebrush

These easy no-bake treats are nice to pass around after dinner. This recipe will only taste as good as the ingredients in it, so be sure to use good quality chocolate and nice biscuits.

Makes about 20

300g (10 oz )dark chocolate

2 tablespoons macadamia honey

60g  (2 oz ) butter

100g (3 oz ) plain sweet biscuits

½ cup macadamia nuts, chopped                           

¼ cup raisins (or whatever you like; sultanas, dried apricots, peel or candied ginger; I used a mixture of cranberries and glace cherries)

1.       Grease and line the base of a 26 x 16cm slice tin.

2.       Break chocolate into pieces and place in a saucepan. Gently melt the chocolate over low heat. Add the honey and butter and stir until combined. Remove from heat.

3.       Place biscuits in a plastic bag and break the biscuits into pieces, lightly crushing with a rolling pin.

4.       Add biscuits, nuts, sultanas to the chocolate mixture and stir to combine. Pour the mixture into the tin and smooth the top. Refrigerate for 2 hours.

5.       Cut into squares or break into shards (like broken pottery). Store in container in the fridge until serving.

 

Cherry, Coconut and Macadamia Slice

Macadamia nuts and coconut combine with gorgeous red cherries in this deliciously sweet slice. Ideal for get togethers in the lead up to Christmas or a sweet treat anytime.

Pictured on a vintage Japanese plate with Australian bottle brush flowers

Makes 20 squares/bars

Base:

125g ( 4 oz )  butter, softened to room temperature

¼ cup castor sugar

1 egg

1 ½ cups self-raising flour

Pinch salt

Topping:

2 eggs, lightly beaten

½ cup brown sugar

½ cup glace cherries, roughly chopped

¼ cup macadamia nuts, finely chopped

½ cup desiccated coconut

¼ cup macadamia nuts, finely chopped, extra to sprinkle over the top

1.      Preheat oven to 180° C ( 350° F ). Grease a slice tin (16 x 26 cm) and line with baking paper.

2.      Beat the butter and sugar using electric beaters until pale, add the egg and mix through. Stir in the flour and salt. Press into slice tin.   

3.      To make the topping; beat the eggs and sugar together until thick, and blend in the cherries, nuts and coconut. Spread the mixture over the base and smooth the top. Sprinkle with the extra nuts.

4.      Bake for 20-30 minutes or until golden brown.   Cool slice in tin on a rack. Cut into bars or squares to serve.

 

Kale and Roast Macadamia Nut Salad

Something about the warmer weather makes you want to get outside and eat healthy food like this! It has delicious kale and baby sweet capsicums that my husband bought at the local markets, and of course macadamia nuts, roasted for robust flavour.



Healthy food that tastes great!

1 tablespoon macadamia nuts

1 tablespoon walnuts

4 kale leaves

1 carrot, grated

3 small capsicums, one each of red, yellow and orange, deseeded and chopped finely

Salad dressing of your choice or make this one: 2 tablespoons macadamia oil, 1 tablespoon balsamic vinegar, 1 teaspoon macadamia honey (shake together in a jar)

1 teaspoon roasted black sesame seeds (available at Asian food shops)

1 teaspoon roasted white sesame seeds (available at Asian food shops)

1.       Dry roast the nuts in a non-stick fry pan over medium-high heat by stirring for a few minutes or until they turn golden brown. Remove from heat and allow to cool.

2.       Slice the kale thinly as though you would shred cabbage for a coleslaw. Toss the kale and carrot together in the dressing and place in serving bowl. Top with the capsicum, nuts and pour over a little more dressing. Sprinkle the black and white sesame seeds over the salad. Serves 2

 

Macadamia and Honey stuffed Apples

 

1 tablespoon butter, softened

2 tablespoons rolled oats (oatmeal)

2 tablespoons macadamia nuts, finely chopped

1 tablespoon desiccated coconut

1 tablespoon dates, chopped (or raisins, dried apricots or currants)

50 ml ( 2 oz ) honey

To serve

Vanilla ice cream, cream or custard 

1.      Preheat oven to 180°C ( 350°F ). Grease a small deep baking dish.

2.      Wash and core the apples then score a line around the middle of each one. This makes the apples a little easier to eat and helps prevent splitting during cooking.  

3.      In a bowl stir the butter into the rolled oats, then mix in the remaining ingredients.  Spoon the mixture into the centre of each apple.  Place any leftover filling at the bottom of the baking dish and top with the apples.

Bake for 40-50 minutes or until apples are cooked through and golden brown.  Serve with custard, cream or ice cream. Tip: microwaving for 5 minutes before placing in oven will reduce baking time.

Baked apples just out of the oven, yum!

Springtime Macadamia Trees in Flower

Now it is spring in here in Australia and the macadamia trees are practically dripping with flowers. I want to share these pictures with you. So many flowers!

 
 

 Macadamia trees in flower

That means that the bees will be busy making macadamia honey. Macadamia nuts and macadamia honey are a wonderful combination. See my next posts for recipes.

Cinnamon Cake

The delicious rainforest flavours of cinnamon and ginger combine with macadamias in this cake topped with a hint of lemon icing and macadamias. Serve with coffee or tea and a cinnamon stick for stirring.




Cinnamon cake pictured with Australian Wattle

200g (7 oz ) butter, softened  
1 cup brown sugar

½ cup golden syrup or honey

2 eggs

1½ cups self-raising flour
½ cup macadamia nut meal
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon nutmeg
¼ cup milk

Hint of lemon icing:

2 cups icing sugar

60g  (2 oz) butter, softened

1 tablespoon lemon juice
1 tablespoon boiling water
¼ cup macadamia nuts finely chopped

1.       Preheat oven to 180°C ( 350° F ). Grease and line a 26 cm x 16 cm (10 ½ in x 6 ½ in) slice tin or square cake pan with baking paper.

2.       Mix the butter and sugar together until light and fluffy. Stir in the golden syrup. Add the eggs, one at a time and mix well after each addition. Sift in the flour and fold in together with the nut meal, ginger, cinnamon and nutmeg. Stir in the milk gently and mix until the mixture is smooth. Spoon the mixture into the tin and smooth the top.  Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Cool tin on a wire rack.

3.       Make icing and spread over cooled cake. Tip: Dip knife in hot water to help make a smooth finish. Sprinkle over the nuts and cut into squares or bars to serve.

Stuffed Capsicums (Peppers) with a Macadamia Crust

4 red, yellow or green capsicums (peppers)

Filling:

2 cups cooked rice
½ cup canned tuna, drained
2 shallots, finely chopped
2 tablespoons sundried tomatoes, finely chopped
1 tablespoon parsley, finely chopped
½ teaspoon allspice
1 tablespoon olive oil
salt and freshly ground black pepper

Macadamia crust:
1 cup macadamia nuts, finely chopped
2 cups fresh bread crumbs (bread torn into 1-2cm chunks)
60g ( 2 oz ) shredded parmesan cheese
1 tablespoon fresh parsley, finely chopped
1 tablespoon wholegrain mustard
60g ( 2 oz ) butter, melted
salt and freshly ground black pepper

1.      Preheat oven to 180° C (350° F). Grease a baking dish or tray.

2.      Bring a large pot of salted water to the boil. Meanwhile, remove tops from capsicums and cut in half lengthways, remove seeds and membrane.

3.      Boil capsicums for 5 minutes and drain. Lay out on paper towels cut side down and leave to drain some more.

4.      In a bowl mix together the filling ingredients.

5.      Spoon the filling into capsicums and place in the baking dish.

6.      Top with the combined the macadamia crust ingredients

7.      Bake for 30 minutes or until heated through and nicely browned on top. If it is browning too much cover with foil. Serve hot with a salad and crusty bread.

Variation: Use chickpeas instead of tuna if desired, or in place of some of the rice. Serves 4

 

Macadamia Crusted Barramundi

500g Barramundi fillets (4 X 125g, 4 X 40z ), skin on

1 tablespoon olive oil or macadamia oil

1/4 cup macadamia nuts, finely chopped

1/2 tablespoon parsley, finely chopped

1/2 teaspoon lemon zest, finely grated

salt and black pepper

1.      Preheat oven to 180° C ( 350° F ). Grease a baking dish.

2.      Mix together the nuts, parsley, lemon zest and salt and pepper. Spread out mixture on a plate.

3.      Brush a little oil over the dry fillets, then press skin side down onto the nut mixture to make it adhere. Place fillets skin side up in baking dish.

4.      Bake for 20 minutes or until fish is cooked when tested with the point of sharp a knife. Serves 4

 

Pork chops with Pears and Macadamias

2 x 250g ( 8oz ) pork chops

2 tablespoons macadamia nut oil

½ teaspoon ginger, freshly grated

½ cup macadamia nuts, roughly chopped

Salt and pepper

Pear topping:

2 pears, peeled, cored and cut into segments

1 tablespoon butter or macadamia nut oil

1 tablespoon honey

¼ teaspoon nutmeg

1. Heat a large frypan to medium high and dry roast the nuts until lightly golden. Remove and set aside.
2. Add the oil and when it is hot add the chops. Season and cook until brown on one side then turn over and brown on the other side. Turn reduce heat to medium low to cook through for 5-7 minutes on each side or until cooked.
3.  Meanwhile heat the butter or oil in a small fry pan and add the pears. Drizzle with honey and sprinkle on the nutmeg and saute gently over a medium low heat until the pears are soft.
4.  Place the pork chops on serving plates, top with the pears and sprinkle with the macadamias. Serve with mashed potato and green beans. Serves 2

Thanks for this recipe idea Sue!

 

Macadamia Meringues with Cream and Blueberries

 

3 egg whites
¾ cup raw castor sugar
¾ cup finely chopped macadamia nuts
300ml ½ pint cream, lightly whipped
1 cup blueberries

1.       Preheat oven to 140° C ( 300° F) . Line two baking trays with baking paper.

2.       In a large bowl beat the egg whites until soft peaks form, using a hand held mixer. Gradually add the sugar and continue beating until it is glossy and soft peaks form. Gently fold in the nuts. Dollop tablespoons of the mixture onto the prepared trays.

3.       Bake for an hour, then turn oven off and allow meringues to cool in the oven. Serve meringues with a dollop of cream and a sprinkling of blueberries. Makes 12

Strawberry Fairy Cakes

What could be sweeter than fairy cakes decorated with tiny strawberries? These are ideal for when you are wondering what to do with small strawberries. Make the macadamia nut cupcakes then decorate. Grind your own nuts in a food processor to make nut meal. 

Macadamia Cup Cakes

Makes 12 large (muffin size) or 24 small (patty cake size) cupcakes. For small cupcakes use patty tins which are just under ¼ cup capacity and for large cupcakes use muffin tins that are just under ½ cup capacity.

125g ( 4 oz )  butter

¾ cup sugar

1 teaspoon vanilla essence

2 large eggs (or 3 small eggs)

1½ cups self- raising flour, sifted

½ cup ground macadamias

⅓ cup  milk                                                                                                                                          

 

1.      Preheat oven to 180° C ( 350° F ) . Place paper cases in cake pans.

2.      Beat together the butter and sugar, using electric beaters until pale and creamy.

3.      Add eggs and vanilla, mixing well.

4.      Gently fold in the flour, nut meal and a pinch of salt alternatively with the milk.

5.      Spoon into paper cases until all mixture is evenly divided between the cases.

6.      Bake for 15 minutes for small cakes or 20 minutes for muffin size cakes, or until a skewer inserted into the centre comes out clean. Cool cakes on wire racks.

To decorate:

300ml ( 1/2 pint ) thickened cream, lightly whipped

2 tablespoons strawberry jam, or jam of your choice

¼ cup finely chopped nuts

Icing sugar (sugar powder) for dusting

Cut cone shapes from the top of each cake, then cut them in half to make wings. Place ½ teaspoon jam in the hole of each cake. Top with a dollop of cream. Position wings and strawberries, then sprinkle with nuts and sift over the icing sugar.

Variation: Raspberries or blueberries could be used instead or strawberries

Cut a cone shape from the top



remove it

add the jam....

and the cream....

 

add the wings and strawberry....

and have a tea party!

Macadamia Gateau with Strawberries and Cream

A gateau is a cake made with some nut meal in the batter. The delicious subtle flavour of macadamias compliments the fruit and cream and makes this cake gluten friendly. It has no butter so it is also low in saturated fats. Serves 8



4 eggs

½ cup castor sugar

½ cup plain flour

1 cup macadamia nut meal (ground nuts)

To decorate:

450ml ( ¾ pint ) thickened cream, lightly whipped

1 tablespoon of strawberry jam

8 large whole strawberries for the top of the cake

5 or 6 strawberries for the middle layer of cake, sliced

1.      Preheat oven to 190°C. ( 370° F ) Grease two round 20cm cake tins and line the bases with baking paper.

2.      Beat the sugar and eggs together until the mixture is pale and about doubled in volume. This will take about 5 minutes or so. Sift in the flour, and gently fold in together with the nut meal. Pour into prepared tins.

3.      Bake for 15 minutes or until well risen. Test with a skewer. Cool in tins for a few minutes then turn out onto wire racks, loosening edges with a knife if necessary. Cool completely.

4.      Place one cake on a serving plate and spread with some jam if desired and half of the cream. Scatter over the sliced strawberries, layer the other cake on top then spread with the remaining cream and top with strawberries.

Ideas for using Macadamias in everyday and special occasion recipes

Here in Australia where macadamias are a native tree and are now grown commercially in abundance I think we should be using macadamia nuts and oil often as a part of our everyday life, and celebrating them in special occasion cooking.

For the last year I have been using macadamias in a wide variety of ways. Since I’ve been experimenting with macadamias I’ve really enjoyed cooking and look forward to each new recipe.

Here are some of the ways that I’ve used them:

 

BREAKFAST

Add macadamias to your muesli or oat meal porridge for breakfast, and muffins. Sprinkle toasted macadamias over pancakes.

SNACKS

Eat them for snacks (raw, salted, dry roasted, honey roasted or spiced) and add them to nibble mix with seeds such as pepitas and sunflower seeds and dried fruit.

SALADS

Raw or roasted nuts can be sprinkled over salads to add texture, flavor and nutrition. Vegetarian salads, chicken, seafood and Thai salads, the possibilities are almost endless.

 

ROAST VEGETABLES

Use macadamia nut oil when roasting vegetables and add a handful of nuts 20 minutes or so before cooking time is finished. Particularly good with sweet potato.

SAVORIES

Use when making pesto, dips, and dukkah. Add them to cheese platters and to pizzas.

MEAT

Use in toppings and crusts for chicken, meat and fish dishes. Macadamias work well in Thai dishes, use them in place of other nuts.

DESSERTS AND CAKES

Macadamias combine beautifully with fruit in desserts and cakes. Use them in tarts, slices (tray bakes), cookies and muffins too. Macadamia nut meal can replace all or some of the flour in cakes making them gluten free or gluten friendly.

CHOCOLATE

Macadamias are wonderful with chocolate. Use chocolate and macadamias in cakes, slices, cookies, truffles, chocolate slabs and rocky road.

CHRISTMAS

Macadamias can be used in your fruit cakes, fruit mince pies, panforte, trifles, ice cream desserts and to sprinkle over cheesecakes topped with cherries or berries. Also as buttons on gingerbread men. And add them to turkey stuffing.

Whichever way you use them they will add delicious flavor, nutrition and interest to your food. Happy cooking!

 

 

 

Macadamia Meringue Nests with Strawberries and Cream, and Strawberry Sundaes

These recipes combine delicious macadamia nuts with lovely locally grown strawberries, fresh from the farm.

strawberries in all stages from flowers to tiny buds to  beautiful fruit



they look beautiful in the punnet........



in the colander, anywhere...

 

Macadamia Meringue Nests with Strawberries and Cream

Makes 4

4 egg whites

1 cup castor sugar

¼ cup macadamia nuts, finely chopped

To Serve:

300ml ( ½ pint) cream, lightly whipped

1 cup strawberries, halved

¼ cup macadamia nuts, finely chopped

Strawberries in juice:

2 cups strawberries

4 tablespoons sugar

1.       Make strawberries in juice.  Cut the green tops of the strawberries and slice each one into 3 or 4 slices. Place the strawberries in a bowl and sprinkle with sugar. Stir to coat the strawberries with the sugar. Refrigerate for 3 to 4 hours (or overnight) and stir occasionally to mix sugar through evenly as the sugar dissolves into sweet juice.  

2.       Preheat oven to 140°C. Line two baking trays with baking paper. In a large bowl beat the egg whites until soft peaks form, using a hand held mixer. Gradually add the sugar and continue beating until it is glossy and soft peaks form. Gently fold in the nuts. Dollop tablespoons of the mixture onto the prepared trays.

3.       Bake for an hour, then turn oven off and allow meringues to cool in the oven.

Serve meringues topped with cream and strawberries. Drizzle with strawberries in juice and a sprinkling of macadamia nuts.

Strawberry Sundaes

Make meringues as for the nests recipe above and when cool lightly crush them and place in the bottom of Sundae glasses. Top with cream and strawberries in syrup, and fresh strawberries. Sprinkle with finely chopped macadamias and add chocolate curls, gratings or choc chips if you wish.