Chocolate Hazelnut Friands

  • 6 egg whites
  • 1 cup (125g) ground hazelnuts, toasted
  • 150g melted butter, cooled
  • 50g plain flour
  • 25g cocoa powder
  • 1½ cups (240g) icing sugar, sifted
  • Choc chips to taste

METHOD

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly grease 12 friand molds.
  2. Lightly beat egg whites. Stir in ground hazelnuts and melted butter. Sift the flour, cocoa powder and icing sugar into the mixture. Stir through choc chips if using.
  3. Divide mixture among prepared pans (approx ¼ cup mixture into each one). 
  4. Bake in preheated oven 25 minutes until cooked through (when a skewer is inserted into centre, it should come out clean).
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Romesco - Tomato and Capsicum Puree

This recipe is greater than the sum of it's part. Magnificent flavour and easy preparation make it a favourite. Use it as a dip for bread or a condiment for meat or vegetables. It's especially good in late summer when tomatoes and red capsicums are at their peak.

  • Ingredients

    • 2 red onions
    • 2 capsicums
    • 4 tomatoes
    • 4 tablespoons olive oil
    • 40g ground almonds, hazelnuts or even cashews (toasted optional)
    • 2 cloves garlic
    • 2 slices sandwich bread
    • 1 tablespoon red wine vinegar
    • 2 teaspoons smoked paprika

    Instructions

    1. Peel onions and cut in half.
    2. Cut core out of tomato and cut in half.
    3. Place onions, tomatoes and whole capsicums onto baking tray lined with baking paper.
    4. Put into oven at 250 C for 30 mins, or until cooked and charred.
    5. Lift skins off tomatoes, remove cores from capsicum and peel.
    6. Place all ingredients in food processor and process.
    7. Check seasoning for salt and vinegar. Add more if necessary.
    8. Serve as a sauce for meats, or as a dip.

Lemon Butter from Val

5 eggs
3/4 cup caster sugar
3/4 cup lemon juice
2 teaspoons lemon rind
125g butter, chopped into small pieces

Add all ingredients to a saucepan. Beat together.
Stir constantly over high heat until thickened, about 6-7 mins.
Pour into sterilised jars if you intend to keep it for longer than about a week. 
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