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.