... . 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... , 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 ...
... , 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 ...
... , 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 ...
... g unsalted butter chopped, 300 g milk cooking chocolate, 6 eggs separated, 0.5 cup caster sugar, 200 g hazelnut meal. Method: Preheat oven to 180°C. Grease a 24cm round springform cake pan with butter and line base with ...
... extract, 2 tbs espresso style coffee, 0.66 cup raw caster sugar, 2 eggs, 150 g hazelnuts. Method: Preheat oven to 180° C. Place hazelnuts on a baking tray and roast for 10 minutes. Transfer to a clean tea towel and rub ...
... form. Add mascarpone and beat until stiff. Divide the cream mixture equally between 2 separate bowls. Stir hazelnuts and vanilla into one cream portion. Spread over sponge, leaving room in centre. Add chocolate, figs and ...
... the hot syrup into the chocolate mixture. Beat until melted and completely cooled. Fold in 1 cup of the hazelnuts. Whip the cream until it forms soft peaks. Fold the cream into the chocolate mixture. Line a baking sheet ...
... custard base of other recipes. Ingredients: 1 cup whole milk, 1 cup whipping cream, 300 g chocolate and hazelnut spread, 1 tsp vanilla extract. Method: Simply whizz all the ingredients in a blender or food processor to ...
... , 1 tsp cinnamon powdered, 70 g butter unsalted, 50 g dark sugar, 100 g maple syrup, 50 g raisins, 50 g hazelnuts crushed or broken. Method: In a bowl, combine all the dry ingredients together and set to one side. In a ...
... extract in a large bowl until smooth. Stir in the flour and oats, then the dried cranberries and chopped hazelnuts. Place 30 teaspoonfuls of the mixture on to the baking sheets and flatten them slightly with the back of ...
... 75 g self-raising flour, 50 g wholemeal flour, 100 g rolled oats, 50 g dried cranberries roughly chopped, 50 g hazelnuts roughly chopped, 1 tsp bicarbonate of soda. Method: Preheat the oven to 180°C. Melt the butter in a ...
... continue to whisk until thick and glossy. Fold in the vinegar with a large metal spoon. Fold half the hazelnuts into the mixture, then divide it between the prepared sheets, spooning the meringue into 3 rounds roughly 18 ...
... , 275 g caster sugar, 0.5 tsp white wine vinegar, 1 tsp vanilla extract, 1 tsp cornflour, 150 g toasted hazelnuts ground, 1.2 cup double cream, 150 g fresh raspberries, 25 g plain dark chocolate melted. Method: Brush 2 x ...
... 175 g butter cubed, 300 g caster sugar, 4 large eggs, 200 g plain flour, 25 g cocoa powder, 100 g blanched hazelnuts toasted and roughly chopped. Method: Preheat the oven to 200°C. Line the base and sides of the tin with ...
... with a crunchy base that you don't need to unwrap to enjoy. Ingredients: 300 g oatmeal biscuits, 30 g hazelnuts crushed, 75 g butter, 12 balls Ferrero Rocher, 50 g dark chocolate, 100 g milk chocolate, 500 g ricotta, 50 ...
... croissants and waffles in this deliciously extravagant breakfast croffle topped with chocolate spread, strawberries and hazelnuts. Ingredients: 4 Woolworths all butter croissants, 1 tbs canola oil cooking spray, 0.33 cup ...
... , 1 tbs vanilla extract, banana, 1 tbs nutella, 1 pinch nutmeg, 1.25 cup cake flour, 4 egg yolks, whole hazelnuts crushed, 0.125 tsp salt. Method: In a bowl, whisk together the egg yolks, milk, vanilla, butter and sugar ...
Ingredients: 0.25 cup frangelico, 10 ferrero rocher chocolates halved, 1.33 cup milk, 0.5 cup plain flour sifted, 3 cup self-raising flour sifted, 0.25 cup thickened cream, 2 kinder bueno bars halved lengthways, 500 g ...
Ingredients: 1 tsp baking powder, 1 cup plain flour, 250 g butter softened, 1 tsp vanilla extract, 0.33 cup cocoa, 3 cup rolled oats, 2 eggs beaten, 1 cup brown sugar, 0.5 cup ground hazel meal. Method: Preheat oven to ...
... To make rabbit, cut a pancake in half and spread with cream cheese. Use banana slices for eyes, and pipe hazelnut spread for nose and whiskers. Cut two 1cm slices from outer edges of another pancake and use for ears. To ...
... to 180°C and line 2 baking trays with baking paper. Sift icing sugar and cocoa into a bowl. Stir in hazelnut meal. Add eggs, chocolate and butter and stir well to combine. Roll into 20 equal-sized balls and place 3cm ...
... 5 marshmallows each onto 4 of the donut halves. Spread each of the other donut halves with remaining hazelnut spread. Place donuts on tray and grill, watching closely, for 1 minute or until the marshmallows are golden ...
... differently Make this decadent dessert using only 4 ingredients. Hero jam-filled lamingtons with an ice-cream, hazelnut and raspberry filling. A small treat with big flavour, they'll be going, going, scone. Ingredients ...
... raspberries, blueberries, strawberries blackberries, 1 tbs mixed dark & white chocolate bits, 2 tbs hazelnut chocolate spread, 1 tbs hazelnuts, 1 Toscano gluten free pizza base. Method: Brush base with butter. Bake for 5 ...
... to a serving plate. Cover bottom halves of hot cross buns with 1 tbs of hazelnut spread. Top with strawberries, raspberries and chopped hazelnuts. Add a pinch of salt to melted chocolate and stir to combine. Place top ...
... powder, 50 g ready-to-eat dried apricots chopped, 200 g cream cheese, 2 tbs chocolate hazelnut spread, 1 tbs hazelnuts toasted and chopped. Method: Place the zucchini in a sieve and squeeze out any excess liquid. Beat ...
... milk chocolate chopped, 50 g white chocolate melted, 300 ml pure cream, 100 g dark chocolate chopped, 1 cup hazelnut spread, 0.5 cup slivered almonds toasted. Method: Line base and side of a 20x30cm pan with baking paper ...
... 1.25 cup cream, 500 g cream cheese, 100 g fried noodles, 2 egg whites, chocolate mini eggs, 2 tbs chocolate hazelnut spread, 0.5 seal salt flakes, 0.33 cup caster sugar, 2 teaspoons gelatine dissolved in 1/4 cup boiling ...
... pastry round into each hold, pressing to form a tart shape. Top each pastry with 1 tsp dollop of choc hazelnut spread, using the back of the spoon to spread slightly into the base. Top with raspberries. Heat sugar in a ...
... baking paper. Using a sharp knife, carefully cut the pizza base into a skull shape. Spread the choc hazelnut spread evenly onto the pizza base, leaving a 1cm border. Transfer to lined baking tray. Place marshmallows onto ...
... 100 g unsalted butter melted, 2 bananas, 125 g soft cream cheese, 274 g chocolate cream biscuits, 0.5 cup chocolate hazelnut spread, 0.5 tsp sea salt flakes, 0.25 tsp lemon juice, 0.25 cup milk chocolate peanuts chopped ...
... chopped, 2 tbs coconut toasted, 500 g sweet vanilla yoghurt, 1 cup chocolate hazelnut spread. Method: Place banana, yoghurt and chocolate hazelnut spread in a blender or food processor. Pulse 2-3 times, then process on ...
... : 8 ice-cream wafers, 8 small scoops vanilla Ice-cream, 0.25 cup chocolate hazelnut spread. Method: Spread 8 ice-cream wafers with chocolate hazelnut spread. Top 4 of the wafers with vanilla ice-cream. Top with remaining ...
... base. Chill for 10 minutes. Dissolve gelatine in the 1/4 cup boiling water. Process cream cheese, choc-hazelnut spread, 150ml of the cream and sugar in food processor until smooth. Add gelatine and process until combined ...
... genius!; Ingredients: 15 gow gee wrappers, 50 g unsalted butter melted, 0.25 cup demerara sugar, 0.33 cup choc-hazelnut spread, 250 g raspberries, 2 tbs icing sugar. Method: Preheat oven to 200°C/180°C fan-forced. Line a ...
... on top of each other. Brush top lightly with butter. Cut stack into 4 strips, crossways. Spread 2 tsp choc hazelnut spread at one end of each strip leaving 1cm on each edge. Roll up firmly from short end, folding in ...
... , 125 g raspberries, 4 burrito tortillas, 0.25 tsp ground cinnamon, 250 g spreadable cream cheese, 200 g choc hazelnut spread plus extra to serve, 80 g brown sugar. Method: Preheat oven to 180°C. Line a baking tray with ...
... , 4 medium pears sliced, 0.5 cup cocoa, 2 bottles Woolworths buttermilk pancake shaker, 1.5 jar choc hazelnut spread. Method: Prepare pancake mix following packet instructions. Pour into a large bowl, add cocoa and whisk ...
... sheet sheets filo pastry thawed, 1 cup fresh ricotta, 3 tbs caster sugar, 0.5 cup sultanas, 0.25 cup ground hazelnut meal, 820 g pear slices in fruit juice drained. Method: Preheat oven to 200°C. Line a baking tray with ...
... Combine yoghurt and milk in a bowl. Transfer 3/4 cup of yoghurt mixture to a separate bowl and whisk in hazelnut spread and cocoa. Divide evenly between 10 x 1/3-cup iceblock moulds. Insert sticks and freeze for about 30 ...