Hazelnut Meringue Cake

Ingredients

Meringue:
5 egg whites, at room temperature
1 cup fine sugar
2/3 cup ground hazelnuts, lightly toasted...
1/2 tsp cream of tartar

Filling:
1 1/2 cups whipping cream
1 tbsp sugar
1 tbsp Hazelnut liqueur (Frangelico)
10 oz (315g) dark chocolate
1 cup ground hazelnuts
15 whole hazelnuts, toasted



Instructions

1. Preheat oven to 200F/100C.
2. Line the bottom of a baking sheet whit parchment paper. Trace four 4x8 inch (10x20 cm)rectangles. Turn paper over.
3. Beat egg whites with cream of tartar until soft peaks form. Add sugar, 1 tbsp at a time, until sugar is dissolved and beat until stiff peaks.
4. Process hazelnuts in a blender and gently fold into meringue.
5. Divide and spoon the mixture onto rectangles. Spread evenly. Bake for 11/2 - 2 hours until lightly browned and dry. Allow to cool.
6. To make the filling, beat whipping cream and sugar until stiff peaks form. Add liqueur.
7. Melt chocolate in double boiler. Spread 2/3 of the chocolate over meringue rectangles. Refrigerate for a few minutes to set the chocolate. Spread remaining chocolate over other side of 3 rectangles and place again in a frige. Place fourth rectangle (with only one side chocolate covered)uncovered side down on a serving plate and spread over the filling. Top with second rectangle and spread the filling. Repeat with other meringue and filling. Cover sides and top with filling and ground hazelnuts.
8. Decorate with melted chocolate and whole hazelnuts.

PROUDLY SOUTH AFRICAN MACARONI AND CHEESE WITH GRATED BILTONG ~ Shona's Kitchen

 

 

 

Ingredients

 

250g macaroni, cooked, as per instruction on packet

100g butter

1 garlic clove, chopped

10ml origanum

35g (60 ml) cake flour

300ml milk

100g (250 ml) Mature Cheddar Cheese, grated

100g (250 ml) Gouda Cheese, grated

250ml biltong powder

Salt and pepper to taste

6 sundried tomatoes, soaked in water and sliced

50g (125 ml) Mature Cheddar Cheese, grated (extra)

Biltong slices to garnish (optional)

 

 

Instructions

 

Preheat oven to 180 C.

Melt the butter in a saucepan and fry the garlic and origanum for 3 minutes. Add the flour and mix to form a paste.

Add the milk a little at a time, stirring well after each addition to prevent sauce from forming lumps.

Add the biltong powder and season to taste.

Mix the sauce with the cooked macaroni and spoon into greased oven bowl.

Arrange the sliced sundried tomatoes on top.

Sprinkle with extra cheese and bake for 30 minutes until done.

Serves 4-6

 

Bacon, Cheese and Corn Pasta Bake

Ingredients
 
• 200 gram Lean bacon, chopped
• 750 millilitre Frozen corn
• 1 Onion, chopped
• 1 Box KNORR Mince Mate Smoky Bacon & Cheddar flavour
• 800 millilitre Warm water
• 250 gram Finely grated cheddar cheese
 
 
Instructions
 
1. Preheat oven to 180°C
2. In a large pot fry the onion and bacon until onion is soft
3. Stir in the KNORR Mince Mate Smoky Bacon & Cheddar flavour seasoning mix, pasta and water
4. Cook until pasta is soft, then stir in the corn and half the cheese
5. Place in a greased ovenproof dish
6. Top with remaining cheese
7. Bake at 180°C for 10 minutes or until cheese has melted.

Rice noodle cakes

 

 

This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free.

 

Ingredients

 

• 200g rice vermicelli noodles

• 3 eggs, beaten lightly

• 1 medium carrot (120g),

• grated coarsely

• 1 medium zucchini (120g), grated coarsely

• ½ cup coarsely chopped

• fresh coriander

• 2 tablespoons gluten-free

• sweet chilli sauce

• 2 tablespoons vegetable oil

 

 

Preparation method

 

Place noodles in large heatproof bowl; cover with boiling water. Stand 5 minutes or until tender; drain. Cut noodles coarsely with scissors.

Combine noodles, egg, carrot, zucchini, coriander and sauce in large bowl.

Heat a little of the oil in large frying pan; cook ¼-cup mixture, flattening slightly with spatula, until browned both sides. Repeat with remaining oil and noodle mixture, cooking three or four cakes at a time.

Serve noodle cakes with extra sweet chilli sauce.

CANNELLINI BEAN AND BACON PASTA

 

 

Serves: 4

Ingredients:

 

500 g spaghetti

1 x 400 g cannellini beans, drained

125 ml olive oil

2 lemons, juiced

sea salt and freshly ground black pepper, to taste

200 g bacon, roughly chopped

20 g parsley, chopped

 

 

 

Cooking instructions:

Cook the pasta in boiling salted water until al dente.

Blend the beans, olive oil and lemon juice until smooth. Season to taste.

Fry the bacon in a hot pan until crispy.

Toss the sauce through the pasta and serve topped with the bacon and parsley.

Cheesy Macaroni with Mini Viennas

Serves 4

 

Ingredients

 

14 Eskort Mini Viennas Sliced in Half Length-ways

150 g Cheddar Cheese, Grated

45 ml Pickled Peppadews,Roughly Chopped

400 g Macaroni ( Cooked)

100 g Mozzarella Cheese, Grated

4 Eggs, Beaten

Salt & Freshly Ground Black Pepper

 

Method

Preheat the oven to 180˚ C.

Combine cheddar cheese, peppadews, eggs & seasoning & mix with drained & cooked macaroni.

Pour mixture into a lightly greased ovenproof casserole dish.

Place sliced Eskort Mini Viennas evenly onto the macaroni.

Sprinkle the mozzarella cheese over the Viennas & macaroni.

Bake in a preheated oven until the macaroni has set & the cheese is golden & bubbling, for approximately 25 minutes.

Serve hot with a side garden salad.

Hillbilly Bacon Cheddar Bread

Ingredients

6 cups all purpose flour
3¼ cups warm water
2 tsp instant yeast...
2 tsp salt
2 tsp sugar
2¾ cup cheddar cheese, fresh grated not bagged
10 strips cooked thick cut bacon, chopped and divided
fresh ground black pepper to taste


 


Instructions

In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes.
Add flour, two cups of cheese, ½ bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end.
Cover with a towel and allow to rise in a warm place for an hour.
After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together. Divide dough into two equal halves and place in standard loaf pans.
Cover loaves with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes.
Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 35 minutes. Remove foil and allow to bake for another 10 minutes.




Notes
If the dough feels too wet, add a little more flour but know that this dough is a bit stickier than most.