I use cottage cheese for this recipe, but you could interchange this for a crumbly cheese such as feta, wensleydale, cheshire or caerphilly.
I find this is a versatile accompaniment. It obviously lends itself to cold meat and salad dishes or with new potatoes, but can also be served with something like steak or hot salmon.
We grow beetroot in the garden, so always boil our own. Ready cooked beetroot from the supermarket will also be fine, although maybe not quite as good.
Simply roughly chop the beetroot into chunks (slightly smaller than 1cm square on average). Place in your serving bowl and pour over some balsamic vinegar, a shake of good olive oil and season with salt and pepper. Turn to dress the beets.
Add a little olive oil, lemmon zest and some finely chopped herbs (I prefer thyme) to the cottage cheese. Stir to combine the flavours and then spoon over the beetroot.
With the summer season upon us, treat the whole family to freshly made home-baked loaves for picnics and barbeques.
Rye-Wheat Macadamia and Sultana Bread
Ingredients for one small loaf or approximately 8-9 small rolls.
75g white sponge
100g strong white flour
100g light rye flour
140ml warm water
7g yeast
4g salt (5g if using saltless sponge)
5ml vegetable oil
40g macadamia nuts
40g sultanas
Method
Mix the strong white flour, rye flour, water, yeast, salt and sponge to form a dough.
After the mix has come together, add the vegetable oil, then gently mix in the nuts and sultanas.
Leave to stand for an hour in a warm draft free place (or just before the surface of the dough begins to crack).
Shape as it is soft enough into the “torpedo” shape by flattening the dough then tucking in the sides before rolling up into a boat like shape.
Fold the sides together before rolling on the board to seal the dough.
Place on a greased tray before leaving to stand for about 45 minutes.
Move them to the oven just as fine surface cracking is beginning to show.
Dust with flour and slash 3 diagonal cuts across their backs or one long slash down their length.
Bake in the oven at 220-225°C for 25-35 minutes.
To make small rolls use approximately 50g portions and mould in the same way.
If you do not have white sponge, add 50g more to the white flour and raise the water to 170ml.
Macadamia nuts are also high is beneficial monounsaturated fats which are proven to help reduce bad cholesterol levels as well as being a good source of protein and fibre. Further information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre website at www.macadamias.org.uk or by calling the helpline for more information on 020 7436 8800.
Do you have any good bread recipes or recipes using macadamia nuts that you would like to share?
With the summer season upon us, treat the whole family to freshly made home-baked loaves for picnics and barbeques.
Fruited Cornbread with Macadamias
Ingredients for one loaf or 8-9 small rolls
220g flour (strong wheat)
5g yeast
5g salt
20g raw cane sugar
90g polenta (see description below of how to prepare)
55g macadamia nuts
80g milk
90g jumbo raisins
Method
First of all make up your polenta. Bring 670g of water to the boil and whisk in the polenta – leave to cool before use.
Mix the flour, yeast, salt, raw sugar (such as Demerara), polenta and milk to form a dough.
At the last stage, add the Macadamias and sultanas and mix in well so they are evenly distributed throughout the dough.
Leave to stand for two hours (the dough will have doubled in size leaving you over 500g for a loaf or two little ones).
Shape by flattening the dough and then fold over length ways before rounding into a smooth ball.
Leave the dough to stand in a warm, draft free place for about 45 minutes.
Dust with flour and slash 3 cuts in each direction at 90 degrees and place on a greased baking tray.
Bake in the oven at 220-225°C for 25-35 minutes.
To make small rolls, use approximately 50g portions and mould in the same the way.
Macadamia nuts are also high is beneficial monounsaturated fats which are proven to help reduce bad cholesterol levels as well as being a good source of protein and fibre. Further information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre website at www.macadamias.org.uk or by calling the helpline for more information on 020 7436 8800.
Do you have any good bread recipes or recipes using macadamia nuts that you would like to share?
With the summer season upon us, treat the whole family to freshly made home-baked loaves for picnics and barbeques.
Spelt, Honey and Macadamia Bread
Ingredients for one loaf (500g)
250g spelt wholemeal flour
160ml cool water
7g fresh yeast (buy from local bakers, supermarkets with fresh bakery section or health food stores)
5g salt
7.5g honey
90g macadamia nuts
5ml vegetable oil
Method
Mix the cool water, fresh yeast and honey together in a bowl.
Add the spelt flour and salt and begin kneading, adding a little water if it seems dry.
Towards the end of the kneading add the vegetable oil.
When the oil is properly incorporated, add the Macadamia nuts.
Leave to stand for approximately 1 hour in a warm, draft free place.
Cover and give them a short time on a floured board.
To shape for the baking tin: flatten, fold the ends over each other in the centre and then roll up for the tin.
Leave to stand in the tin for approximately 45 minutes.
Bake in an oven that is duller than hot because the crust will darken with the natural honey sugars: 200°C for 25 minutes.
Macadamia nuts are also high is beneficial monounsaturated fats which are proven to help reduce bad cholesterol levels as well as being a good source of protein and fibre. Further information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre website at www.macadamias.org.uk or by calling the helpline for more information on 020 7436 8800.
Do you have any good bread recipes or recipes using macadamia nuts that you would like to share?
Here is a Zucchini Muffin Recipe sent in by Helene of Countryside Connection and Once Upon A Pine. Helene has also includedwith the recipe recommendations for healthier / dietary substitutions as well as changes she has adopted over the years. The original recipe has been provided with subsitutions and changes noted in brackets. Helene says, “Everyone always loves these and they are definitely a family favourite.”
Zucchini-Nut Muffins
Ingredients:
3 cups flour, sifted (I use half wholemeal flour and half white)
1 tsp. baking powder
1 tsp. baking soda (American name for bicarbonate of soda)
1 tsp. salt
1 tsp. ground cinnamon (I love extra spices, so always increase the amount or add some fresh grated nutmeg and a bit of allspice as well as the cinnamon)
1 1/2 cups sugar (Splenda works perfectly for diabetics or those restricting sugar intake; using one cup granulated sugar and 1/2 cup of dark brown sugar is also a great option)
4 large free-range eggs
1 cup oil (I subsitute with 1/4 c. oil needed for moisture content and 3/4 cup homemade applesauce)
2 cups unpeeled, coarsely grated zucchini
1 tsp. vanilla
1 cup walnuts, chopped
1/2 cup raisins or sultanas (I prefer sultanas and use a VERY generous 1/2 cup)
Method:
Sift together flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
Combine sugar and eggs in large bowl of electric mixer and beat at medium speed for 2 minutes. Gradually add oil in slow, steady stream, beating constantly, 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins.
Fold in dry ingredients just until batter is evenly moistened. Do not overmix.
Note: This works just as well using a large mixing bowl and mixed by hand with a large wooden spoon.
Fill 22 paper-lined muffin cups (or butter cups well if like me you prefer to prepare without paper linings) 2/3 full with batter. Bake at 175 degrees C. for 25 minutes or until lightly browned. Let stand for 10 minutes, then remove muffins from pans to cool.
Note: Makes 22 muffins, or if larger muffins are preferred, fill about 16 cups to the top (butter around the top of the muffin tin for easy removal) This recipe can also be used to make a dozen medium size muffins and one small loaf of zucchini bread.
To freeze: Wrap individual muffins or small loaf in foil and when ready to use, simply remove the foil and reheat from frozen in warm oven or smaller toaster oven – tastes freshly baked every time.
Enjoy!
Let me know what you think of Helene’s Zucchini Muffin recipe when you try it.
I have been sent a recipe for macadamia fruit crumble so I thought I would share it with you as it sounds like a great pudding suggestion for the Winter months and a healthy alternative to all the Christmas pud, cake and mince pies weare bound to consume during the festive season. This delicious crumble is a much lower cholesterol and GI alternative to many traditional puddings, so go on indulge yourself!
Macadamia Fruit Crumble Ingredients
4 fresh apricots, or 100g dried ready to eat apricots.
1 sweet red dessert apple.
2 bananas.
25g butter.
25g soft brown or demerara sugar.
1 tablespoon golden syrup.
75g porridge oats.
25g sunflower seeds.
50g macadamia nuts, roughly chopped.
Preparation / Cooking Instructions
Set the oven to 190°C or Gas 5.
Stone and slice the fresh apricots or roughly chop the dried ones.
Core and slice the apple.
Put the fruit in a small pan with 1 tablespoon water.
Cover and simmer about 5 minutes until soft, shaking the pan occasionally. Leave a few minutes to cool.
Peel and slice the bananas and put them in an ovenproof dish.
Spoon the apricot and apple mixture over.
Warm the butter in a medium pan with the sugar and syrup until the sugar dissolves.
Mix in the oats, seeds and most of the macadamia nuts.
Spoon this over the fruit to cover it. Sprinkle with the rest of the nuts.
Bake for 25 minutes or until golden brown.
Serve warm with fromage frais, greek yogurt for healthy options or custard, cream or ice cream for a more indulgent pudding.
Serves 4.
A range of healthy eating recipes, in depth information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre website.
I love having salmon in a salad and adding some macadamia nuts is a great addition making a very healthy salad which makes a great light lunch at any time of the year.
Salmon and Macadamia Salad
Serves 4
Salmon and Macadamia Salad
Ingredients
4 salmon steaks
100g toasted macadamia nut halves
150g green salad leaves
8 sundried tomatoes roughly chopped
3 tablespoons olive oil
1 teaspoon English mustard
1 tablespoon white wine vinegar
Seasoning
Preparation / Cooking Instructions
Grill the salmon and flake.
To toast the macadamia nuts, place halved macadamia nuts in a dry frying pan and cook until golden, shaking regularly.
Whisk oil, mustard and vinegar, mix together with leaves and season.
Divide into 4 servings and sprinkle the salmon flakes, nuts and sundried tomatoes over the green salad leaves.
A range of healthy eating recipes, in depth information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre.
