... . For the filling, place 16 fresh pitted dates, 1/2 cup of natural almond, brazil and cashew spread, 1/3 cup hazelnut meal, 1/4 cup cacao, 400ml coconut milk, 1 tsp vanilla bean paste and 1/2 tsp salt in cleaned food ...
... spread, 100 g dark chocolate, 100 g milk chocolate, 0.5 cup thickened cream. Method: Place choc-hazelnut spread, dark chocolate, milk chocolate and thickened cream in a heatproof bowl over a saucepan of simmering water ...
... , 1 tbs caster sugar. Method: Place 17 pavlovas, flat side up in a circle, on a large, flat serving platter. Put hazelnut spread into a piping bag or ziplock bag and snip the end. Pipe spread onto the rounded top of 11 ...
... 1.5 tbs instant espresso coffee granules, 3 free range eggs, 2.25 cups caster sugar, 0.25 cup hazelnuts to serve, 1 cup hazelnut meal, 250 g mascarpone. Method: Preheat oven to 180°C. Grease a deep 20cm cake pan and line ...
... 3 plums, destoned cut into wedges. Method: Preheat oven to 180°C. Line a baking tray with baking paper. Combine hazelnuts, sugar and 1 tbs rum in a bowl. Spread mixture on tray. Bake for 10-15 minutes or until sugar has ...
... meal in the batter and warm lemon syrup drizzled on top, they're sure to be a hit. Ingredients: 1 cup Lucky hazelnut or almond meal, 60 g Lucky diced pistachios, 120 g butter, 110 g caster sugar, 1 tsp lemon zest, 2 eggs ...
... oven to 180°C. Lightly grease a 25x2.5cm round flan pan with removable base. Line base with baking paper. Toast hazelnuts on a baking tray for 6-8 minutes or until skins split and loosen. Tip onto a clean tea towel and ...
... Savoiardi sponge fingers, 3 ripe yellow peaches destoned, 2 thinly sliced, 1 thickly sliced, 0.33 cup blanched hazelnuts toasted, coarsely chopped, 2 tbs cocoa powder. Method: Place ricotta and sugar in a large bowl and ...
... , orange zest and mixed spice in a small bowl. Spread butter over dough, leaving a 1cm border. Sprinkle with hazelnut mixture. Firmly roll dough up from one long side, using the baking paper as a guide. Using a sharp ...
... colourful Easter eggs make the perfect edible decoration this Easter. Ingredients: 200 g hazelnut chocolate roughly chopped, 2 tbs chocolate-hazelnut spread, 0.3 cup shredded coconut, 100 g fried noodles, 125 g Cadbury ...
... tart kit 9 pack, 0.33 cup caramel spread. Method: Open kit and remove tart cases, filling and hazelnuts from packaging. Place spread in a bowl and stir until smooth. Spoon a little spread into each pastry case and ...
... milk & cocoa powder to bowl. Combine all ingredients thoroughly. Place mixture into tin & spread evenly. Place the hazelnut kernels on top for decoration. Set in fridge for one hour or more. Cut into slices or any shape ...
... ice-cream, 1 egg yolk, 3 eggs lightly beaten, 2 tbs caster sugar, 0.75 cup caster sugar, 1 cup hazelnut meal. Method: Grease a 20x30cm slice pan. Line base and long sides with baking paper, allowing the sides to overhang ...
... : 3 cup self-raising flour, 0.33 cup shredded coconut, 1.5 cup Greek-style yoghurt, 0.5 cup choc hazelnut spread. Method: Preheat oven to 200°C/180°C fan-forced and line two baking trays with baking paper. Combine flour ...
... , 1 tsp vanilla bean paste, 1 free range eggs, 0.25 cup hazelnut meal. Method: Sift buckwheat flour and baking powder into a bowl and stir in hazelnut meal. Make a well in the centre. Whisk together milk, ricotta, egg ...
... Oreo cookies, Philadelphia cream cheese and Cadbury milk chocolate. Ingredients: 270 g Oreo Double Stuff Choc Hazelnut Cookies, 250 g Philadelphia Cream Cheese Original Block softened slightly, 180 g Cadbury Baking Milk ...
... -purpose flour, 50 g cocoa powder, 0.5 tsp bicarbonate of soda, 0.5 tsp sea salt, 140 g roasted hazelnuts. Method: Preheat the oven to 170°C/150°C, lining a square baking dish with baking paper leaving a few centimetres ...
... 1 cup brown sugar, 0.5 cup milk, 80 g unsalted butter melted, cooled, 1 free range egg, 180 g block hazelnut milk chocolate roughly chopped, 1 L vanilla ice-cream. Method: Preheat oven to 180°C/160°C fan-forced. Grease a ...
... recipe only takes 20 minutes to make. Ingredients: 2 sheets puff pastry slightly defrosted, 0.25 cup chocolate-hazelnut spread, 1 free range egg lightly beaten, 1 tbs icing sugar. Method: Preheat oven to 200°C/180 ...
... additional for serving, 2 punnet Driscoll's blackberries, 2 large eggs, 0.33 cup caster sugar, 0.33 cup hazelnuts, roasted w skins removed coarsely chopped. Method: Preheat the oven to 180°C. Grease a 1-1.25Lt ovenproof ...
... 12-15 minutes or until skins split. Transfer to a clean tea towel, wrap and leave for 2 minutes. Rub hazelnuts vigorously to loosen skins. Discard skins, transfer nuts to a bowl and cool. Meanwhile, line a 6-cup loaf tin ...
... the base with baking paper. Break biscuits into a food processor and process until fine crumbs form. Add hazelnut meal and butter and process until combined. Transfer mixture to prepared pan. Using a straight-sided glass ...
... Crocker Frosted Chocolate Brownie Mix, 125 g unsalted butter melted, 2 free range eggs, 60 g Lucky Toasted Hazelnuts coarsely chopped, 500 mL vanilla ice-cream to serve. Method: Preheat oven to 180°C/160°C fan-forced ...
... , chopped. Method: Dissolve 2 tsp instant coffee powder in 2 tbs hot water. Stir into 1 cup chocolate hazelnut spread until smooth. Fold in 300ml whipped cream. Layer 8 chopped sponge finger biscuits into 8 glasses and ...
... almond coating are a delicious treat you can easily prepare ahead. Ingredients: 0.25 cup Lucky toasted hazelnuts, 110 g Lucky Australian toasted slivered almonds roughly chopped, 6 granita biscuits, 40 g unsalted butter ...
... desiccated coconut, 160 g butter melted, cooled, 125 g butter chopped, 0.5 cup golden syrup, 120 g skinless hazelnuts roasted, 200 g good quality dark chocolate chopped, 0.33 cup plain flour, 0.66 cup brown sugar firmly ...
... , 1 pinch salt, 1 tsp vanilla extract, 0.8 cup milk, 20 g unsalted butter, 0.4 cup chocolate hazelnut spread, 1 medium banana sliced, 80 g strawberries washed, drained, hulled and quartered, 0.4 cup whipped cream whipped ...
... , 0.8 cup milk, 20 g unsalted butter, 80 g ice cream wafer graham crackers, crushed, 0.4 cup chocolate hazelnut spread save 1 tsp for later, 0.8 cup whipped cream whipped. Method: In a mixing bowl, combine the milk ...
... , 0.5 cup raspberries, 100 g dark chocolate grated, 200 g smooth ricotta, 2 tbs brown sugar, 75 g hazelnuts toasted, chopped. Method: Combine ricotta, chocolate, nuts and brown sugar in a bowl. Use to fill pastry squares ...
... oven to 200°C. Grease 23cm flan pan. Process 1 2/3 cups gluten-free plain flour, 1/2 cup hazelnut meal, 2 tbs caster sugar and 125g cold butter in a food processor until resembles breadcrumbs. Add 1 egg and process ...
... chocolate, 0.75 tsp baking soda, 0.75 cup buttermilk, 4 eggs separated, 2 cup caster sugar, 0.5 cup hazelnut meal. Method: Preheat oven to 180°C. Grease 2x20cm cake tins and line bases with baking paper. Sift flour and ...
... Chocolate chopped, 200 g Milk Cooking Chocolate chopped, 5 eggs, 1.5 cup brown sugar, 50 g ground hazelnut meal. Method: Melt butter and milk chocolate together in a small pan over low heat. Stir until smooth. Remove ...