Nuts about nuts - recipes

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GREEN BEANS WITH CASHEWS

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MACADAMIA NUT SOUP

Serves 6

15ml olive oil

1 clove garlic, crushed

2 leeks, sliced

1 onion, chopped

3 potatoes, peeled and chopped

1 litre chicken stock

200g unsalted macadamia nuts, roughly chopped

250ml cream

salt and pepper

Heat the oil and gently fry the garlic, leeks and onions until soft. Add potatoes and stock and simmer, covered, until potatoes are soft. Cool mixture slightly.

Reserving a few for garnishing, place nuts and the soup into a blender or processor and process until smooth.

With machine running, add in the cream. Season to taste.

Toast reserved nuts and use to garnish the soup.

GREEN BEANS WITH CASHEWS

Serves 4

250g green beans

25ml olive oil

1 onion, chopped

2-3 cloves garlic crushed

salt and pepper

15ml lemon juice

125g feta cheese, crumbled

50g cashew nuts, toasted

Blanch beans in boiling water for 2-3 minutes. Drain. Heat oil and gently fry onion and garlic until soft.

Remove from heat and add the beans. Season well and stir in lemon juice. Spoon into a serving dish and sprinkle with cheese and nuts.

HAZELNUT CAKE

180g butter, softened

250ml golden brown sugar

3 extra large eggs

375ml flour

7ml baking powder

5ml cinnamon

pinch of salt

60ml milk

45ml chocolate spread

50g hazelnuts, skins removed and chopped

extra chocolate spread for topping

Combine butter and sugar in a big bowl and beat until creamy. Beat in eggs one at a time.

Sift flour, baking powder, cinnamon and salt, and add to creamed mixture alternately with milk.

Spoon half the mixture into a greased and lined 20cm cake pan.

Place spoonfuls of chocolate spread over mixture and top with remaining mixture.

Sprinkle hazelnuts evenly over the surface.

Bake at 180°C for 35-40 minutes or until a skewer comes out clean when tested.

Turn out cake on to cooling rack.

Drizzle with chocolate spread when completely cooled.

* To skin hazelnuts, place them on a baking tray and bake at 180°C for 5-6 minutes or until lightly browned. Place hot nuts on a clean tea towel, fold over the towel and rub vigorously until the skins are removed.

SPICY NUTS

500g mixed, unsalted nuts

1 egg white, lightly whipped

5ml ground cumin

5ml ground coriander

5ml garam masala

5ml paprika

pinch of ground chilli

10ml salt flakes

45ml brown sugar

Place the nuts in a mixing bowl and add all the remaining ingredients. Toss well to coat nuts with spices. Spread nuts on to a large baking tray in a single layer and bake at 180°C for 20 minutes until nuts are no longer sticky. Switch off the oven and leave the nuts in for another 15 minutes.

This is delicious served as nibbles with drinks. - Saturday Star

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