Tag Archives: Nuts
When this month’s SABH theme was first released a couple of weeks back, I was extremely excited because it was “NUTS About Sweets”! Especially since I had missed the previous two SABHs because I had been out of the country, I was definitely keen to have a NUTS theme this time.
I love nuts- hazelnuts, macadamia nuts, peanuts, pistachio nuts, walnuts, I am a big big fan. Love them in chocolate, love them in cakes and of course I love them plain. It’s the extra crunch that contrasts with the smooth velvety chocolate, the satisfaction of chewing them in a cake and the best wake-me-up snack especially in sleepy lazy afternoons.
I decided on a torte because I had never made one and I did want to see how a flourless chocolate cake filled with nuts would turn out! Would it fall apart? Would it be too dry? Would it taste funny? Or would it just be plain awesome and slightly less calorie inducing with the absence of white flour? There is no added sugar in my recipe and just a couple of tablespoons of honey if the bitterness of dark chocolate is not really your thing. So all in all, if you consider the absence of flour and added sugar and look past the fact that 4 eggs are used, this peanut butter hazelnut torte might actually be pretty healthy and even rich in protein! All hail the peanut butter!
I know I was supposed to stay away from baking anything chocolate but mummy has been missing this since the first time I made it for her last year and she requested for it so I cant possibly say no to mummy right? And this ‘cake-cup’ is everything mummy likes- white chocolate and macadamia nuts. We have such similar tastes in our choices of indulgent foods, it’s actually scary. Exactly as the saying goes- like mother like daughter!
I tried a new recipe this time because I didnt want it to be as sweet as it was when I first made the original White Chocolate Macadamia Blondies which were a little too decadent and heavy. So I mixed things up a little and used less flour and less sugar this time.
Melting white chocolate is a little different from melting regular dark chocolate so do watch your flame carefully, keep stirring constantly and make sure it is on low heat at all times! Also important to let the chocolate cool for about 5min before mixing in the sugar and the eggs but not too long or the chocolate will start to harden up and it will be difficult to work with.
It was back to O’ Coffee Club at Holland Village to use up our remaining 3 groupons that we had bought last year. And as I had mentioned in my previous post, it was technically 50% off the bill- you pay $10 for every $20 spent!
There is really nothing not to love about this Coffee Club branch at Holland Village and I dont think I had mentioned earlier but the service here is really excellent. The waitresses/waiters are polite and efficient, very sincere in their service and A+ at making you feel comfortable and served. 3 times I have been here and though I have been served by different people each time, they have all left a very lasting impression and I have to commend the people who have trained them so well and of course the workers themselves for making such an effort at service.
Between the three of us, the first main we shared, was the Honey Glazed Chicken which had a crunchy French Onion crust and was served with mashed potatoes. You can never fault Coffee Club for their presentation and first impressions of their dish. It’s safe to say that the chefs do a good job at replicating what you actually see in the pictures of the menu. However, taste wise was a little disappointing. The seasoning and marinating of the chicken had not been properly done, leaving some parts of the chicken really salty and difficult to eat. The greens were very fresh though and mash smooth.
The Mega Club Sandwich was a definitely a good choice. Layers of classic Caesar salad with roasted chicken, smoked salmon and cheddar, this is one sandwich that is scrumptious in a healthy way if you excuse that cup of golden crisp french fries at the side…
Saw an almond and a walnut tree for the first time in my entire life in Barossa yesterday. Kind of feels like Ive been living under a rock but the country was really beautiful. Wish I had brought my camera to capture everything but it slipped my mind :( I had heaps of fun though especially getting a Mandarin fresh off a tree with the leaf and stalk still attached. Things you dont normally see or do in the city.. LOL!
So back to the recipe, Im really into 4 ingredients and less than 1/2 hr prep time stuff these days.. so here’s another one that turned out not too bad :) No sugar, no flour but still yummy!
- 1 cups whole almonds, toasted (1 1/4 cups almond meal)
- 3 egg whites, at room temperature
- 1/3 cup honey
- 1/4 teaspoon salt
- 1/4 cup sliced almonds, toasted/ chopped walnuts
- Preheat oven to 175C.
- Grease or line the bottom of a wide loaf tin with parchment paper.
- Process toasted whole almonds in a food processor until finely ground. It will make about 1 1/4 cups ground almonds.
- Combine ground almonds with honey until it has become a thick paste. Set aside.
- Beat the egg whites with the salt until stiff enough to hold peaks. .
- Gently fold the egg white into the almond honey mixture. Then transfer to prepared loaf tin.
- Sprinkle batter with sliced almonds. Bake for 20-25 minutes, until cake has turned golden brown and inserted toothpick comes out clean. Let cool in the tin for 10 minutes.
- Let cool completely on wire racks.
Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. The word baklava has Turkish origins, reflecting the fact that the dish was perfected in the Ottoman Empire of Turkey. During the period of the Ottoman Empire, the Greeks and Turks freely mixed, exchanging foods and cultural traditions. The result was a rich culinary mix of Middle Eastern and Mediterranean, including baklava, which is commonly associated with Greek cuisine today.
Ive always wanted to make the original version and been especially inspired since Masterchef last night when they were asked to make Baklawa (the Lebanese version of Baklava) but it looked way too sweet with all the syrup so I found a Nigella Lawson recipe online for Baklava muffins and she describes them as…
….these taste so good: gooey, crunchy, soft and filling; sticky buns for the slapdash cook – Nigella Lawson
So let’s see if it holds true! ;)
- ½ cup (50g) chopped walnuts
- 1/3 cup (67g) sugar
- 1 ½ teaspoons ground cinnamon
- 3 tablespoons (42g) unsalted butter, melted
- 1 cup + 7 tablespoons (210g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup (50g) sugar
- 1 large egg
- 3 tablespoons (42g) unsalted butter, melted
- 1 cup + 2 tablespoons buttermilk
- Mix all the filling ingredients in a small bowl, set aside.
- In a large bowl, sift together the flour, baking powder and baking soda; add sugar.
- Whisk the egg, melted butter and buttermilk in a separate bowl. Make a well in the dry ingredients and pour in the liquid. Mix lightly and gently
- Fill the cups 1/3 full, add a scant tablespoon of filling, then cover with more muffin batter until 2/3 full.
- Bake for 15 minutes, or until golden brown. Remove the muffins from the pan and place them on a rack.