Traditional turkish delight with a special twist. Great gift recipe.

Key Ingredients

• 150gram of roasted hazelnuts
• 2 tbsp gelatin powder
• 2 cups of white sugar
• 350 mls of water
• ½ tsp of citric acid
• ½ tsp of lemon essence
• ½ tsp of rose essence
• 1 drop of cochineal food coloring

Method

1. Sprinkle gelatin over 150mls of cold water to soften.
2. Place sugar and 200mls of water in a saucepan, heat until sugar is dissolved, then, bring to boil.
3. To the boiled syrup, add the softened gelatin and continue to boil on medium heat for approx 15 minutes, stir occasionally.
4. Remove from heat and add the remaining ingredients.
5. Pour the mixture into prepared lined tins. Leave set for at least 24 hours.
6. When firm cut into squares and roll squares in a mixture of icing sugar and a little corn flour

A generous measure of whisky adds to the piquancy of this mincemeat as it matures.

Key Ingredients

• 115g of chopped nuts
• 350g cooking apples
• 200g plump raisins
• 115g of dried apricots
• 75g each of stoned dates and dried figs finely chopped
• 150g of sultanas
• 1 tsp each of nutmeg and cinnamon
• Pinch of ground allspice
• 175 shredded beef or vegetable suet
• 115g dark brown sugar
• Finely grated zest and juice of 2 oranges and 1 lemon
• 300ml of whisky

Method

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.

Key Ingredients

• 1Kg plums (stones removed)
• Finely grated zest and juice of a small orange or lime
• 115g hazelnuts
• 1Kg sugar

Method

1. Place plums in a pan with 75mL of water and the orange/lime juice and zest.
2. Bring to the boil and then simmer for about 20 minutes untile the fruit is soft. Meanwhile, preheat the grill.
3. Spread the hazelnuts in a single layer on a baking sheet and toast until the skins split and the nuts begin to brown, stir as necessary to brown evenly.
4. Tip roasted nuts into a colander and rub with a dry cloth or tea towel to remove the skins.
5. Chop the nuts.
6. Stir the sugar and nuts into the hot plums until the sugar is disolved completely.
7. Raise the heat and hard boil for 10-15 minutes, stir as necessary until the setting point is reached*. Remove from the heat and skin the foam off the surface of the jam with a slotted spoon.
8. Leave to stand for 10-15 minutes to cool a little. Stir and ladle into clean jars.
9. Seal the jars. Store in a cool dry place.

*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.

Key Ingredients

• 500g shrimp

Marinade

1. ¼ cup fresh lime juice
2. 2 tablespoons of hazelnut oil
3. 2 cloves of minced garlic
4. 1 tablespoon of freshly chopped dill

Stuffing

1. cup toasted bread crumbs
2. ½ cup finely chopped roasted hazelnuts
3. ¼ cup grated parmesan cheese
4. 2 tablespoons melted butter
5. Salt and pepper to taste

Method

1. Peal shrimp, leaving the tails in tact. De-vein if necessary.
2. Slit shrimp on the underside, from head to tail, about half way through the meat, so they will lie flat.
3. In a large bowl, whisk together all ingredients for marinade.
4. Place shrimp in marinade for 1 to 2 hours.
5. Remove from marinade, drain and lay flat, cut side up on broiler pan. Heat broiler.
6. Combine all ingredients for stuffing.
7. Place a teaspoon or two of stuffing on shrimp.
8. Drizzle with remaining marinade.
9. Broil 3 inches from the broiler until stuffing is browned and shrimp turned pink, about 2 to 4 minutes, depending upon the size of the shrimp. Serve immediately.

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.

Key Ingredients

• 300 gram of hazelnuts
• 100 gram of sugar
• 4 tablespoons water

Method

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