Roasted Hazelnuts are a rich source of vitamins and minerals such as folic acid, vitamin E, copper and magnesium. Hazelnuts also contain significant levels of phosphorus, iron and thiamine. Fat content is about 55% and is primarily monounsaturated.
Traditional turkish delight with a special twist. Great gift recipe.
A generous measure of whisky adds to the piquancy of this mincemeat as it matures.
Stir together all of the ingredients in a non-metallic bowl. Cover and leave in a cool place for 24 hrs, stir occasionally.
Pack the mincemeat tightly in to clean jars, pressing down to expel any air. Cover and seal.
Store in cool dark place for 6-8 weeks before using.
An invigorating and unusual combination of flavours makes this recipe a must try.
*Note: To test the setting point of the jam, drop a small amount of the jam onto a cold saucer and leave to cool. Push the drops with either your finger or a spoon. If the jam crinkles and appears sticky, the jam is set, if your finger moves easily through the jam it will require further heating until it is thicker.
Delight your taste buds with the contrasting zing of lime and warmth of hazelnut flavors in this sumptuous seafood dish.
Note: The amount of stuffing used will vary depending upon the size of the shrimp. The stuffing recipe may be doubled or tripled.
Presentation: Arrange on a large tray. Garnish with fresh lime slices and fresh dill.
Wonderful sprinkled over ice cream, pastries, and biscuits. Use in cheesecake bases or toppings or your favorite meringue recipe.
Roast hazelnuts in a pre-heated oven 180 degree C until golden brown.
Place the sugar and water in a heavy based pan and stir over a low heat until the sugar has dissolved. Continue to cook over a high heat, brushing down the sides of the pan as the sugar cooks to avoid crystallization. (pastry brush dipped in water is ideal). When medium brown, the caramel is ready.
Break into small pieces then crush or pulse in a food processor until coarsely ground.
Stores in an airtight container for at least 1 month