Recipes

Dukkah

This is an Egyptian recipe comprised of a mix of freshly roasted nuts, seed and spices.

Basic Ingredients

  • Nuts – hazelnuts, almonds, pistachios, cashews, pine nuts, macadamia nuts
  • Sesame seeds
  • Coriander
  • Cumin

Dukkah can be served as a dip for bread with olive oil, sprinkled on roast vegetables, steamed beans or broccoli, as a crust with breadcrumbs for chicken or fish. There are many recipes for dukkah so these links are a starting point.

Egyptian spice mix    

Simple hazelnut dukkah   

Broccoli, hazelnut, cranberry and feta salad

  • One head of broccoli (cut into bite sized pieces, blanched and cooled)
  • Hazelnuts, roasted and chopped, dried cranberries, cherry tomatoes, feta (crumbled)

Gently mix the salad ingredients and toss with your favourite French dressing. Be adventurous and swap the broccoli for roasted brussel sprouts (quartered). This is Caitlin’s favourite salad.

 

Chocolate and Hazelnut muffins

Ingredients

2 cups flour                   2/3 cup milk

1/3 cup brown sugar     1/2 cup melted margarine (cooled

1/3 cup white sugar       2 eggs lightly beaten

2 tsp baking powder      1 tsp vanilla

1/2 tsp salt                     2 cup chocolate chips

1/2 cup chopped hazelnuts

  • Preheat oven to 2000C. Grease muffin tins (12 large size)
  • In a large bowl mix the flour, sugars, baking powder and salt
  • In another bowl combine milk, eggs, margarine and vanilla
  • Make a well in the centre of the dry ingredients and add liquid
  • Stir gently until just combined
  • Add chocolate and hazelnuts
  • Spoon batter in to muffin tins or cups
  • Bake 15-20 minutes
  • Let cool on a wire rack for 5 minutes before removing from tins.

Forgotten Cookies with hazelnuts

A great gluten free cookie using leftover egg whites named because they are left in the oven overnight. Additional flavourings are endless – instant coffee powder, freeze dried raspberry powder, cinnamon, white chocolate, food colouring and so on.

Ingredients

2 egg whites        

pinch salt

120 g (1/2 cup) castor sugar

1/2-3/4 cup chopped hazelnuts (roasted)

1 tsp vanilla

optional: chocolate, craisins, walnuts

  • Heat oven to 180oC
  • Beat egg whites and salt until soft peaks form
  • Add sugar a little at a time until mixture is glossy and forms stiff peaks
  • Fold in vanilla, hazelnuts and optional ingredients
  • Cover a baking tray with baking paper.
  • Drop teaspoonfuls of mixture on the tray
  • Put in oven and turn off. Leave in oven overnight (or for at least 4 hours or till oven is cold)
  • Store in airtight jar.

More recipes    

 

Email to order here at hazelnutssouthnz@xtra.co.nz