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nuts

Macadamia Granola and Macadamia and Artichoke Soup

Recipes July 7, 2013


Eamon Sullivan (left) and Colin Fassnidge. (Photo on the left from Australian Macadamias.)

I’ve been meaning to write this post for a while as this event happened just over a month ago, but I really wanted to share these great recipes with you, so better late than never right??

I was very honoured to be invited along to a fun cooking competition by Australian Macadamias where I and a bunch of fun-loving food bloggers challenged our cooking skills alongside celebrity chefs Colin Fassnidge and Eamon Sullivan. Colin and Eamon demonstrated two of their fabulous macadamia recipes and then us bloggers hit the kitchen in pairs to cook their recipes to be judged by their makers! My partner and I didn’t win but props to Shez from OneBiteMore and Jeremy from Taste Explorer for taking the prize!


Getting some help from Eamon and Colin on the cooking front!
(Photo by Lee Nutter/Tilt Vision from the Aus Macadamia Facebook page.)


Eamon and Colin were very lovely, dropping by everyone’s cooking stations to help stir soups, mix granola or give tips all evening.


Blending up Colin’s soup.


Me and my cooking partner, Cyndie from Ms Slimalicious.

You wanna know something weird? I’d never eaten granola before. I think it was because as a kid, I (for no real reason) threw raw oats into a bowl, milk and yoghurt and did not enjoy the concoction. Since then I kind of avoided most oaty breakfast things (aside from porridge of course) like bircher muesli or granola while eating out for breakfasts.

One taste of Eamon’s granola and I was hooked! There were plenty of leftovers from the blogger cook-off, so I shamelessly took home several boxes, which didn’t take me long to finish off! (Insert evil cackling). I tried it with a variety of different yoghurts: berry, greek and mango. I think my favourite combo was with mango yoghurt and the segments from an orange (I removed the segments of orange over the granola bowl so all the delicious fresh excess orange juice went into the granola and yoghurt, yum!). While I absolutely loved this recipe, keep in mind that it is very high in sugar and fat, so while it’s chock full of good things like nuts, seeds and oats, I probably wouldn’t classify it as everyday healthy breakfast food. More like a weekend breakfast treat, but a very enjoyable one!

Macadamia Granola

Author: Eamon Sullivan
Serves: 3

Eamon Sullivan’s Macadamia Granola

  • 300g demerara sugar
  • 188ml honey
  • 112ml golden syrup
  • 1 1/2 t vanilla essence
  • 165g butter
  • 270g dessicated coconut
  • 150g pecans
  • 300g macadamias (mix of whole and cut)
  • 150g pumpkin seeds
  • 375g rolled oats
  • 127ml sunflower oil
  • 1 1/2 zest of one orange

Equipment needed: Small saucepan, large bowl, baking sheet.

Steps

  1. Preheat oven to 180 degrees Celsius.
  2. Melt sugar, honey and golden syrup.
  3. Add butter to sugar syrup.
  4. Mix all nuts, oil and zest in a large bowl and pour over butter/sugar syrup and mix through thoroughly.
  5. Bake on a lined tray in the oven for twenty minutes, turning 4-8 times to make sure the mixture browns evenly and goes crunchy (turn less times for bigger chunks).
  6. Serve with yoghurt and/or milk.

To turn this granola into a muesli bar, turn once or twice in the oven then slice while hot.

I’d never actually seen Jerusalem artichokes before the cooking competition either. I actually even asked Colin where the Jerusalem artichokes WERE because I mistook the ones in my fridge as ginger (how embarrassing!!). Turns out they make a gorgeously flavoursome soup that I can’t wait to replicate at home! I also love Colin’s idea of using macadamias to thicken soup — a method I’ve heard some vegan chefs use (although not usually with cream, heh). This recipe was a snap to put together and one I’m sure you’ll be able to make at home. If you’re vegetarian or don’t eat shellfish (like me), feel free to omit the crab in the garnish.

Macadamia and Artichoke Soup

Author: Colin Fassnidge
Serves: 3

Colin Fassnidge’s Macadamia and Artichoke Soup

  • 1 1/2 white onion
  • 4 1/2 garlic cloves
  • 450g Jerusalem artichokes
  • 225g cracked macadamia nuts
  • 750ml chicken stock
  • 75ml white wine
  • 300ml cream
  • Salt and pepper to season
  • Garnish

  • 30g sliced macadamia nuts
  • 75g picked crab
  • 3 julienne sorrel leaves
  • Extra virgin olive oil to garnish
  • Lemon juice to taste, roughly half a lemon

Equipment needed: Chopping board, knife, large pot, hand blender

Steps

  1. Sweat onions and garlic.
  2. Add peeled artichokes and cracked nuts.
  3. Add white wine and boil.
  4. Add stock and cream and cook until soft and then pass or blend.
  5. Season with salt, pepper and add lemon juice to taste.
  6. Garnish with crab, sliced nuts and sorrel leaves.

Tip from Colin Fassnidge: To stop the artichokes from going brown, peel them and put them in lemon water first.


(Photo by Lee Nutter/Tilt Vision from the Aus Macadamia Facebook page.)
A lovely bunch of bloggers to cook with!


Thanks for a fun night of cooking guys!

I hope you guys enjoy these great recipes!

Special thanks to Australian Macadamias for inviting me to this event.

Wanna keep in touch? Why not like me on Facebook by clicking here, or follow me on Twitter by clicking here 🙂

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Bluth Frozen Bananas

Recipes June 10, 2013

“There’s always money in the Banana Stand.”

Arrested Development has been one of my favourite shows for years. Sadly it was cruelly cancelled by Fox during its third season, much to the disappointment of all its fans. It grew in popularity after its cancellation and finally, seven years later, they released a fourth season via Netflix (which premiered 26 May 2013), woohoo! I wanted to celebrate this momentous occasion by making some homemade Bluth bananas, a treat which is sold on the show at the family’s Banana Stand.


(From the Arrested Development facebook fan page.)

As you can see its a pretty easy recipe (my favourite kind!) and is a fun treat to stash away in the freezer. It would be great to make with kids!


Peel four ripe bananas and seal in a plastic bag to freeze for at least one hour (or overnight if you have the time). Remove the bananas from the fridge and insert a popsicle stick or similar (I used the plastic sticks from my iceblock moulds).


If you are crushing your own nuts, this is a good step to get out of the way while the bananas are freezing. I used a handful of almonds and macadamias (but you can use whatever you like: walnuts, cashews, peanuts… anything really). Spread out your crushed nuts on a flat plate to roll your bananas in.


Melt some good quality chocolate (I used dark) and dip your bananas in the chocolate and roll them in the crushed nuts (I made some mini Bluth bananas by cutting them in half as well). You can either eat them now, with the melted chocolate (recommended) or allow them to set in the fridge and allow the chocolate to harden. If you’re going to set them in the fridge, I would recommend adding a teaspoon of coconut oil to the melted chocolate before coating the bananas – this will make the chocolate coating a bit thinner and easier to bite into. You can store them in the freezer for up to one week.

Frozen Bluth Bananas

Author: CookingCrusade.com

Makes: 4 large frozen bananas, or 2 large and 4 small (depending on how you want them!)
Time to prepare: min. 1 hour to freeze, 10-15 mins to assemble

Bluth Frozen Bananas

  • 4 ripe bananas
  • 1 cup of nuts of your choice (I used 1/2 cup macadamias and 1/2 cup of almonds) you can also omit these if you have a nut allergy
  • 1x200g block of chocolate (I used dark but you could use milk or white if you prefer)
  • 1 teaspoon coconut oil (optional)

Equipment needed: a food processor (or you can seal your nuts in a ziplock bag and bash them with a rolling pin!), a bowl to melt chocolate in, 4 popsicle sticks or similar, 1 plate, ziplock bags

Steps

  1. Peel bananas and place in a ziplock bag to freeze for at least one hour (overnight if time permits).
  2. Remove bananas from the freezer and ziplock bag. Insert popsicle sticks into base of bananas. If you want to make mini versions, cut frozen bananas in half and insert popsicle sticks into cut bases.
  3. Melt chocolate in a microwave-proof bowl. If you are planning on putting your bananas in the fridge after coating (or storing any leftovers in the freezer), add a teaspoon of coconut oil to your chocolate now.
  4. Dip frozen bananas into chocolate, coating completely.
  5. Roll your chocolate coated bananas immediately into your plate of crushed nuts until they are completely covered.
  6. Serve, or place in the fridge to harden the chocolate if you prefer them that way. Store any leftovers in the freezer for up to a week.

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