Rye-Wheat Macadamia and Sultana Bread Recipe

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

  1. Mix the strong white flour, rye flour, water, yeast, salt and sponge to form a dough.
  2. After the mix has come together, add the vegetable oil, then gently mix in the nuts and sultanas.
  3. Leave to stand for an hour in a warm draft free place (or just before the surface of the dough begins to crack).
  4. 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.
  5. Fold the sides together before rolling on the board to seal the dough.
  6. Place on a greased tray before leaving to stand for about 45 minutes.
  7. Move them to the oven just as fine surface cracking is beginning to show.
  8. Dust with flour and slash 3 diagonal cuts across their backs or one long slash down their length.
  9. Bake in the oven at 220-225°C for 25-35 minutes.
  10. 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?

    Enter your email address to receive regular emails with posts from the farmingfriends website:
    Delivered by FeedBurner

Fruited Cornbread With Macadamias Recipe

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

  1. First of all make up your polenta. Bring 670g of water to the boil and whisk in the polenta – leave to cool before use.
  2. Mix the flour, yeast, salt, raw sugar (such as Demerara), polenta and milk to form a dough.
  3. At the last stage, add the Macadamias and sultanas and mix in well so they are evenly distributed throughout the dough.
  4. Leave to stand for two hours (the dough will have doubled in size leaving you over 500g for a loaf or two little ones).
  5. Shape by flattening the dough and then fold over length ways before rounding into a smooth ball.
  6. Leave the dough to stand in a warm, draft free place for about 45 minutes.
  7. Dust with flour and slash 3 cuts in each direction at 90 degrees and place on a greased baking tray.
  8. 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?

Enter your email address to receive regular emails with posts from the farmingfriends website:
Delivered by FeedBurner

Macadamia Fruit Crumble

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

  1. Set the oven to 190°C or Gas 5.
  2. Stone and slice the fresh apricots or roughly chop the dried ones.
  3. Core and slice the apple.
  4. Put the fruit in a small pan with 1 tablespoon water.
  5. Cover and simmer about 5 minutes until soft, shaking the pan occasionally. Leave a few minutes to cool.
  6. Peel and slice the bananas and put them in an ovenproof dish.
  7. Spoon the apricot and apple mixture over.
  8. Warm the butter in a medium pan with the sugar and syrup until the sugar dissolves.
  9.  Mix in the oats, seeds and most of the macadamia nuts.
  10. Spoon this over the fruit to cover it. Sprinkle with the rest of the nuts.
  11. Bake for 25 minutes or until golden brown.
  12. 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.

Salmon & Macadamia Salad

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

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

  1. Grill the salmon and flake.
  2. To toast the macadamia nuts, place halved macadamia nuts in a dry frying pan and cook until golden, shaking regularly.
  3. Whisk oil, mustard and vinegar, mix together with leaves and season.
  4. Divide into 4 servings and sprinkle the salmon flakes, nuts and sundried tomatoes over the green salad leaves.

Click on the link for more information about facts and nutritional value of macadamia nuts.

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.


Macadamia Nut Roast

I have recently been sent this recipe to share with you, so for all you nut roast lovers and macadamia nut lovers, here’s a recipe for Macadamia Nut Roast! Let me know what you think if you try it.

Macadamia Nut Roast

Macadamia Nut Roast

Macadamia Nut Roast

Serves 6

Ingredients

  • 800g mixed root vegetables (potatoes, parsnips, swede, sweet potato) peeled and roughly chopped
  • 1 large onion, peeled and diced
  • 2 sticks celery, finely chopped
  • 1 garlic clove, peeled and crushed
  • 1 tablespoon macadamia oil (alternative oils can be used in place)
  • 200g carrots, peeled and grated
  • 300g macadamia nuts, roughly chopped
  • 3 tablespoons fresh chopped parsley
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper
  • Bread crumbs or porridge oats, optional

Preparation / Cooking Instructions

  1. Cook the root vegetables in a large pan of boiling water until they are just tender.
  2. Meanwhile fry the onion, celery and garlic in the oil, until softened.
  3. Set the oven to 200°C or Gas 6.
  4. Drain the root vegetables, put them back in the pan and mash them roughly.
  5. Mix in the grated carrots, most of the macadamia nuts, parsley, lemon juice, and seasoning.
  6. The mixture should be able to form a moist ball in your hand, if it is too sloppy, add some porridge oats or breadcrumbs.
  7. Spoon the mixture into a large, lightly-oiled, ovenproof dish, or roasting tin lined with paper. Sprinkle with the rest of the nuts.
  8. Cover with oiled foil and cook for 30 minutes then take off the foil and cook for a further 15-20 minutes until the top is browned and the vegetables are cooked through.
  9. Leave it to stand for 10 minutes before cutting into squares and serving with salad or green vegetables.

Click on the link for more information about facts and nutritional value of macadamia nuts.

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.

Macadamia & Chicken Risotto

I am currently on a health kick and as I have a sweet tooth and always like to eat sweets, I have tried to replace sweets with a more healthy snack such as nuts. I have recently tried macadamia nuts and I like them so much that I have found some recipes that include macadamia nuts.

Macadamia & Chicken Risotto

Macadamia & Chicken Risotto

Macadamia and Chicken Risotto

Serves 4

Ingredients

  • 1 onion, peeled and sliced
  • 1 clove garlic, peeled and finely chopped
  • 2 tablespoons macadamia oil
  • 1 red pepper, deseeded and sliced
  • 180g risotto rice
  • 600ml warm chicken stock (fresh is best) see below for making your own
  • 200g cooked chicken (breast and thigh meat) shredded
  • 200g seasonal mixed vegetables, we used broccoli, green beans and sugar snap peas, blanched in boiling water for a few minutes, drained and cooled in cold running water
  • 100g macadamia nuts, roughly chopped, toasted if you like
  • Salt and freshly ground black pepper
  • Fresh parsley, sprigs or finely chopped

Preparation / Cooking Instructions

  1. Cook the onion and garlic in 1 tablespoon of the oil, in a large frying pan, for a couple of minutes.
  2. Add the pepper and cook for another few minutes until the onion has softened.
  3. Stir in the rice, coating it well in the oil, then pour in about a third of the stock.
  4. Cook over a medium heat, stirring every so often until the stock is almost absorbed, then pour in more stock.
  5. Keep adding stock and cook, stirring until the rice is just tender. This will take around 20 minutes.
  6. Stir in the chicken and heat it through, then add the vegetables and macadamia nuts.
  7. Season to taste.
  8. Serve hot, garnished with parsley and a drizzle of macadamia oil.

To make Chicken Stock: put all the bones from a chicken carcass in a large saucepan, add an unpeeled onion, 1 carrot and 1 small leek, all roughly chopped, with a little salt and a few whole pepper corns, a handful of parsley and a couple of bay leaves. Cover with cold water. Bring to the boil slowly, simmer for 2 hours. Strain and pour into pots and store in the fridge or freezer.

Click on the link for more information about facts and nutritional value of macadamia nuts.

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.