Autumn Feijoa Crumble cake
Autumn Feijoa Crumble cake
Preheat the oven to 180°C. Lightly oil a 21cm x 10cm loaf pan.
Beat the honey, oil and egg together well in a large bowl. Sift in the flours, salt, cinnamon and baking powder. Stir well. Stir in the sultanas and apple sauce.
Spoon into the loaf pan. Bake for about 40 minutes, until a skewer inserted in the centre comes lout clean. Cool on a wire rack. Wrap in foil and keep for 1 day before slicing to serve.
Preheat the oven to 190°C. Line 1 or 2 baking trays with baking paper.
Cream the butter and sugar, until light. Beat in the egg and vanilla essence. Sift in the dry ingredients. Mix well then fold in the chocolate chips.
Spoon walnut-size pieces onto the prepared tray/s. Flatten with a fork dipped in gluten-free flour.
Bake for 15-20 minutes. Cool on a wire rack.
Makes about 30.
Preheat the oven to 180°C. Lightly butter the sides and base of a 20cm
Spring-form cake pan. Line the base with baking paper.
Blend the cocoa powder with the water in a large bowl, until smooth. Cool. Add the chocolate, butter, sugar, hazelnut flour and egg yolks. Stir until combined.
Beat the egg whites until soft peaks form. Fold into the chocolate mixture in batches.
Pour into the prepared cake pan. Bake for 50 minutes, until just cooked. It should still be a little soft in the centre. Cool in the pan.
Bring the cream to the boil on the hob or in the microwave. Stir in the chocolate, until melted. Whisk, until smooth. Cool, until thickened. Pour over the cake. Can be garnished with chopped hazelnuts.
Place the vegetables in a large bowl. Mix well.
Whisk the eggs and cold water together in a large bowl. Add the flour, salt, baking powder and curry powder. Whisk, until smooth. Add the vegetables. Stir until well combined.
Place half the oil in a 20cm frying pan and heat. Pile half the vegetable mixture in the pan then flatten. Reduce the heat to low. Cover and cook for about 10 minutes. When golden underneath flip over to cook the other side, until golden. Remove and keep warm. Repeat with the remaining mixture. Great served with sour cream or hummus.
Cream Cheese Topping:
Preheat the oven to 180°C. Lightly oil and line the base of a 20cm round cake pan with baking paper.
Cream the sugar and eggs in a large mixing bowl. Beat in the oil and vanilla, until smooth.
Combine the dry ingredients and sift into the wet ingredients. Stir in the grated carrots and sultanas. Pour into the prepared pan. Bake for about 40 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack.
To make the topping, beat the cream cheese and icing sugar, until smooth. Spread over the cold cake. Sprinkle with the peel, if using.
Combine the rolled oats, flour and sugar in a large bowl. Grate the butter into the mixture. Mix well. Stir in the walnuts. Place in an airtight container and freeze, until required.
To use, take out the required amount and sprinkle over fruit in a baking dish before baking.
Return the unused portion to the freezer.
Makes about 2 3/4 cups.
Preheat the oven to 180°C. Lightly oil a baking pan large enough to hold the chicken.
Whisk the egg and milk until well combined. Sift the flour, baking powder, salt and smoked paprika into a plastic bag. Add the brown sugar and sesame seeds.
Remove the skin from the chicken. Dip the chicken drums in the egg mixture then shake in the plastic bag with the flour mixture, until evenly coated. Place in the baking pan. Drizzle with a little oil.
Bake for about 45 minutes or until the chicken is cooked.
Divide the fish into serving-sized pieces, Combine the flour and seasonings. Dip the fish into the flour until well coated.
Heat the oil in a large non-stick frying pan. Cook the fish on low heat for about 4 minutes each side or until cooked. Serve topped with the combined deli ingredients.
Combine all ingredients in a blender and blend until smooth.
We also love substituting blueberries for the raspberries and swapping walnut with hazelnuts for a sweeter flavour ;) This is the best after school treat on a hot day!
Mix all the ingredients together (apart from chicken breasts) in a bowl and pour out onto a dinner plate. Press the chicken breasts into the crust making sure they are coated. Place on a baking sheet and bake for 30 minutes. Bon Apetit!
Preheat oven to 180 degrees C.
Toss the salad greens in a bowl with half the dressing.
Whisk the dressing ingredients together until thoroughly combined.
In a small bowl thoroughly mix walnuts meal, blueberries and cheese with the other half of the vinaigrette.
Arrange the greens on appetiser plates.
Garnish with goat cheese, walnuts and blueberries.
1/3 cup UJ's Hazelnut Meal
180 gm ground hazelnuts
1/2 cup sesame seeds (ground in a coffee grinder)
1/2 cup cocoa
7 dried figs (chopped)
1 prune (chopped)
3/4 to 1 cup dates (chopped)
Process on high speed until crumbly texture.
It should hold together when ready, if not, add a bit more liquid and process a bit longer.
Press into a flat tin and refrigerate for 30 minutes until firm.
Slice into bars and serve.
We love this with some plain greek yoghurt and fresh blueberries.
Using a heavy duty blender, process all ingredients until smooth. Spoon out into a serving dish and drizzle with hazelnut oil. Garnish with hazelnuts, if desired.
Makes enough to serve a small group (4-6 people) as an appetizer.
We love having this alongside warm half baked baguette on a cheese platter with some Hazelnut or Walnut spread and Marlborough wine.
180 gm Uncle Joe's Hazelnut Meal (or walnut meal)
200 gm castor sugar
2 egg whites
1 teaspoon vanilla essence
100 gm dark chocolate (melted), or homemade cocoa icing
Preheat the oven to 180oC.
Place the hazelnut (or walnut) meal, sugar, egg whites and vanilla in a bowl or food processor and mix into a thick paste.
Place tablespoons of mixture about 2 cm apart on baking paper on a tray and bake for about 15 minutes or until lightly golden.
Cool on a wire rack. Ice with melted chocolate or cocoa icing. Allow to set before serving. Makes approx 20 macaroons. Enjoy these lovely afternoon treats!
We pride ourselves on "cracking to order", so we deliver the freshest, highest quality product.
A small handful of nuts a day is a healthy, easy snack to fill your afternoon snack cravings.
140g Uncle Joe's Hazelnut Meal
4 egg whites
250 gm caster sugar
1/2 tsp vanilla essence
4 drops of vinegar
300ml fresh cream
250g fresh berries
Beat egg whites until stiff, add sugar and continue beating until satiny smooth.
Add vanilla and vinegar, then fold in Uncle Joe's Hazelnut Meal.
Bake in two sponge tins (baking paper on bottom), for 45 minutes at 180oC, until crisp and lightly browned.
Cool on wire rack.
To serve, put whipped cream on one half, place the fruit (lychees or strawberries) and then top with the other half.
Sprinkle with a bit of icing sugar.
Serve as a dessert or with coffee.
Meringue can be made the day before.