SAVOURY:
BAKED CHICKEN LIVER PATE
INGREDIENTS:
6 Spring Onions, finely sliced with green tops
45ml Butter
250g Fresh Chicken Livers
250ml Fresh Cream
250g Streaky Bacon
3 Extra Large Eggs
15ml Sea Salt
125ml Chicken Stock
125ml Melted Butter
Sprigs of Thyme
Melba toast made with Ciabatta bread
2x 85g Tins smoked oysters
METHOD:
1) Preheat the oven to 160°C. Butter 5 - 6 small ramekin dishes.
2) Sauté the spring onions in the butter. Leave to cool.
3) Rinse the chicken livers under clean cold water.
4) Place in a blender together with cream and eggs. Blend very well until completely broken down.
5) Cut the bacon into small pieces and fry until crispy.
6) Add the spring onions, salt, chicken stock and bacon to the mixture. Blend again until no texture remains.
7) Strain through a sieve into a large measuring jug. Discard solids.
8) Pour into ramekins.
Place ramekins in a pan half-filled with boiling water.
Bake open for 20min until the tops are just firm to the touch and the patés are slightly puffy.
Leave in the pan of water, until cooled down.
9) Place sprigs of thyme on top of each paté and pour melted butter over to seal in the flavour and preserve the paté.
10) Serve with melba toast and smoked oysters
Bron: Michelle Cronje vir Pasella
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
6 Spring Onions, finely sliced with green tops
45ml Butter
250g Fresh Chicken Livers
250ml Fresh Cream
250g Streaky Bacon
3 Extra Large Eggs
15ml Sea Salt
125ml Chicken Stock
125ml Melted Butter
Sprigs of Thyme
Melba toast made with Ciabatta bread
2x 85g Tins smoked oysters
METHOD:
1) Preheat the oven to 160°C. Butter 5 - 6 small ramekin dishes.
2) Sauté the spring onions in the butter. Leave to cool.
3) Rinse the chicken livers under clean cold water.
4) Place in a blender together with cream and eggs. Blend very well until completely broken down.
5) Cut the bacon into small pieces and fry until crispy.
6) Add the spring onions, salt, chicken stock and bacon to the mixture. Blend again until no texture remains.
7) Strain through a sieve into a large measuring jug. Discard solids.
8) Pour into ramekins.
Place ramekins in a pan half-filled with boiling water.
Bake open for 20min until the tops are just firm to the touch and the patés are slightly puffy.
Leave in the pan of water, until cooled down.
9) Place sprigs of thyme on top of each paté and pour melted butter over to seal in the flavour and preserve the paté.
10) Serve with melba toast and smoked oysters
Bron: Michelle Cronje vir Pasella
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHEF GORDON RAMSEY'S CHICKEN LIVER PATE
INGREDIENTS
100g butter
1 small
onion, finely chopped
1 garlic clove, crushed
250g chicken livers
Finely grated zest of 1/2 orange, plus 1 tbsp juice
1 tbsp brandy (optional)
METHOD
How to make chicken liver pate
1. Melt half the butter in a large frying pan over a medium-low heat. Add the onion and cook for 6-8 minutes, stirring, until soft. Add the garlic and cook for 1 minute. Remove with a slotted spoon and set aside.
2. Return the frying pan to a medium-high heat. When the butter from cooking the onions is hot, add the livers and zest. Cook for 2-3 minutes,
stirring, until browned on the outside and just cooked through.
3. Add the brandy, if using, to the pan and bubble for 30 seconds. Transfer the livers and any juices to the bowl of onions. Set aside to cool slightly, then tip everything into a food processor. Add the remaining butter and the orange juice and whizz for a few minutes, until really smooth. Season and spoon into a bowl. Cover and chill for 1 hour, until firmed up.
4. Divide the pâté between 2 large sheets of cling film and shape into neat, thin logs and wrap. Label and freeze for up to 1 month.
5. Thaw the pâté overnight in the fridge, then bring up to room temperature. Cut the pâté into 18 rounds. Pile some dressed salad leaves on plates, then top each with the pâté. Serve with toasted brioche.
Tip: If eating straight away, chill the pâté for 4 hours, until firm. Serve at room temperature. It will keep in the fridge for up to 3 days.
*Kan gevries word vir tot 3 maande
Bron: Gordon Ramsey
Plasing & Foto: Piet Pompies / WATERTAND RESEPTE VIR OUD EN JONK
100g butter
1 small
onion, finely chopped
1 garlic clove, crushed
250g chicken livers
Finely grated zest of 1/2 orange, plus 1 tbsp juice
1 tbsp brandy (optional)
METHOD
How to make chicken liver pate
1. Melt half the butter in a large frying pan over a medium-low heat. Add the onion and cook for 6-8 minutes, stirring, until soft. Add the garlic and cook for 1 minute. Remove with a slotted spoon and set aside.
2. Return the frying pan to a medium-high heat. When the butter from cooking the onions is hot, add the livers and zest. Cook for 2-3 minutes,
stirring, until browned on the outside and just cooked through.
3. Add the brandy, if using, to the pan and bubble for 30 seconds. Transfer the livers and any juices to the bowl of onions. Set aside to cool slightly, then tip everything into a food processor. Add the remaining butter and the orange juice and whizz for a few minutes, until really smooth. Season and spoon into a bowl. Cover and chill for 1 hour, until firmed up.
4. Divide the pâté between 2 large sheets of cling film and shape into neat, thin logs and wrap. Label and freeze for up to 1 month.
5. Thaw the pâté overnight in the fridge, then bring up to room temperature. Cut the pâté into 18 rounds. Pile some dressed salad leaves on plates, then top each with the pâté. Serve with toasted brioche.
Tip: If eating straight away, chill the pâté for 4 hours, until firm. Serve at room temperature. It will keep in the fridge for up to 3 days.
*Kan gevries word vir tot 3 maande
Bron: Gordon Ramsey
Plasing & Foto: Piet Pompies / WATERTAND RESEPTE VIR OUD EN JONK
PORK SCHMALZ
How to Render Lard - Grieben Schmalz
German Schmalz, or Griebenschmalz is most often used as a bread spread, instead of butter. While it sounds strange to the uninitiated, a layer of Schmalz, sprinkled with salt, on top of fresh, German bread is heavenly. Schmalz is used layered over potted meats, stirred into cabbage dishes, and for browning onions. Often eaten with the cracklings left in, Schmalz can be flavored with apples and onions as well. Schmalz is better than bacon fat for many things because it does not add salt to a dish.
Makes 1 - 2 cups
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours, 10 minutes
INGREDIENTS:
• 2 lb. ( 1 Kg) fat trimmings from pork
• 1 apple (optional)
• 1 onion (optional)
• Salt (optional)
PREPARATIONS:
Cut fat trimmings into small pieces (¼ inch (6 mm) square). They may still have a little meat on them. Place them in a large pan over low to medium heat. You may use a lid at any time to help them heat up. Do not use a non-stick pan.
Heat and stir until the trimming start to melt. Continue to heat and stir for an hour or more, until the pieces turn into brown cracklings (Grieben).
If you are adding the apple and onion, peel both, chop fine and add at this time. Keep cooking the fat until the apple starts to turn golden brown, 15 minutes or more. You may add salt, if you wish, but it is usual to salt the dish or bread just before consumption.
Pour into a crock, do not use glass as the hot fat could burst it. If you would like smooth Schmalz, pour it through a sieve or even cheesecloth, to remove all browned bits. Cool completely.
Keep the lard in a cool spot. It will keep for many weeks.
You may want to save the cracklings to use in soups or bean pots. Freeze them in a zipper bag about an inch thick and you can break off what you need.
Source: By Jennifer McGavin, About.com Guide
Plasing: Heiner Lange / WATERTAND RESEPTE VIR OUD EN JONK
German Schmalz, or Griebenschmalz is most often used as a bread spread, instead of butter. While it sounds strange to the uninitiated, a layer of Schmalz, sprinkled with salt, on top of fresh, German bread is heavenly. Schmalz is used layered over potted meats, stirred into cabbage dishes, and for browning onions. Often eaten with the cracklings left in, Schmalz can be flavored with apples and onions as well. Schmalz is better than bacon fat for many things because it does not add salt to a dish.
Makes 1 - 2 cups
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours, 10 minutes
INGREDIENTS:
• 2 lb. ( 1 Kg) fat trimmings from pork
• 1 apple (optional)
• 1 onion (optional)
• Salt (optional)
PREPARATIONS:
Cut fat trimmings into small pieces (¼ inch (6 mm) square). They may still have a little meat on them. Place them in a large pan over low to medium heat. You may use a lid at any time to help them heat up. Do not use a non-stick pan.
Heat and stir until the trimming start to melt. Continue to heat and stir for an hour or more, until the pieces turn into brown cracklings (Grieben).
If you are adding the apple and onion, peel both, chop fine and add at this time. Keep cooking the fat until the apple starts to turn golden brown, 15 minutes or more. You may add salt, if you wish, but it is usual to salt the dish or bread just before consumption.
Pour into a crock, do not use glass as the hot fat could burst it. If you would like smooth Schmalz, pour it through a sieve or even cheesecloth, to remove all browned bits. Cool completely.
Keep the lard in a cool spot. It will keep for many weeks.
You may want to save the cracklings to use in soups or bean pots. Freeze them in a zipper bag about an inch thick and you can break off what you need.
Source: By Jennifer McGavin, About.com Guide
Plasing: Heiner Lange / WATERTAND RESEPTE VIR OUD EN JONK
PASTES:
KIPPER PASTE
Fishpaste from North Umberland)
Utensils:
1 x jug
1 x medium saucepan
1 x fork or blender – depending on whether you like it coarse or smooth
2 x ramekin dishes or small pots
Ingredients:
2 medium kippers
6oz / 180g butter – melted and whisked
1 tblspn lemon juice
a pinch of cayenne pepper
Method:
Fill a jug with boiling water and stand the kippers in it for 10-15 minutes
Drain well and remove the skin and bones
Flake the fish into 5oz of the butter and mix with a fork or blend as required
Mix in the lemon juice, cayenne and season to taste
Place the fish paste into the pots and press down well
Spoon the remaining melted butter over the top to seal and leave to set in the fridge
This can be used as a sandwich filling or on hot toast
Bron: Wartime Housewives
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Utensils:
1 x jug
1 x medium saucepan
1 x fork or blender – depending on whether you like it coarse or smooth
2 x ramekin dishes or small pots
Ingredients:
2 medium kippers
6oz / 180g butter – melted and whisked
1 tblspn lemon juice
a pinch of cayenne pepper
Method:
Fill a jug with boiling water and stand the kippers in it for 10-15 minutes
Drain well and remove the skin and bones
Flake the fish into 5oz of the butter and mix with a fork or blend as required
Mix in the lemon juice, cayenne and season to taste
Place the fish paste into the pots and press down well
Spoon the remaining melted butter over the top to seal and leave to set in the fridge
This can be used as a sandwich filling or on hot toast
Bron: Wartime Housewives
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BUTTER:
HONEY BUTTER
Honey Butter Spread
1 stick butter or margarine or 1/2 cup
1/3 cup honey
Remove paper from margarine and put in large microwave bowl.
Microwave about 12 seconds to soften the butter.
Add the honey and beat with electric mixer about a minute until smooth.
Enjoy on this bread, biscuits, waffles, and pancakes.
Store in refrigerator. Keeps well.
Bron: The Southern Lady Cooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 stick butter or margarine or 1/2 cup
1/3 cup honey
Remove paper from margarine and put in large microwave bowl.
Microwave about 12 seconds to soften the butter.
Add the honey and beat with electric mixer about a minute until smooth.
Enjoy on this bread, biscuits, waffles, and pancakes.
Store in refrigerator. Keeps well.
Bron: The Southern Lady Cooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LEMON BUTTER (CURD)
Our versatile lemon butter (curd) recipe from 4 Ingredients One Pot One Bowl.
Perfect for our little lemon cheesecakes, cupcakes, on top of scones, jam drops & much, much more!
LEMON BUTTER RECIPE:
Half a cup of butter
3 large lemons
Half a cups of sugar
3 free range eggs
Melt Butter. In a separate bowl, beat eggs until frothy, then juice the 3 lemons.
Add the juice, eggs and sugar to the butter and cook on a gentle heat until thick.
Pour into a jar and store in the fridge.
OPTIONAL:
Grate in the zest of a lemon.
For passionfruit butter, omit the lemon zest and use 1/2 cup passion fruit pulp and half a cup of lemon juice.
For more tips, options & hints check out this recipe on page 18 of 4 Ingredients One Pot One Bowl.
Tip:
Aussie Lemons are now in season. As the proud Ambassador for Citrus Australia, buy homegrown and support local farmers.
This is true no matter where you live in the world,think global, act local.
Bron: Onbekend
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
Perfect for our little lemon cheesecakes, cupcakes, on top of scones, jam drops & much, much more!
LEMON BUTTER RECIPE:
Half a cup of butter
3 large lemons
Half a cups of sugar
3 free range eggs
Melt Butter. In a separate bowl, beat eggs until frothy, then juice the 3 lemons.
Add the juice, eggs and sugar to the butter and cook on a gentle heat until thick.
Pour into a jar and store in the fridge.
OPTIONAL:
Grate in the zest of a lemon.
For passionfruit butter, omit the lemon zest and use 1/2 cup passion fruit pulp and half a cup of lemon juice.
For more tips, options & hints check out this recipe on page 18 of 4 Ingredients One Pot One Bowl.
Tip:
Aussie Lemons are now in season. As the proud Ambassador for Citrus Australia, buy homegrown and support local farmers.
This is true no matter where you live in the world,think global, act local.
Bron: Onbekend
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
HOMEMADE LEMON CURD
HOME MADE LEMON CURD
INGREDIENTS:
1/4 cup fresh lemon zest ( we used 3 large lemons to make the zest)
1/3 cup freshly squeezed lemon juice ( this will depend on the size of your lemons)
1/2 cup granulated sugar ( we used cane sugar)
1/8 teaspoon salt
4 egg yolks
6 Tablespoons butter (3/4 stick), cut into 6 pieces , at room temperature
(Makes about 1 1/2 cups)
DIRECTIONS:
Zest your lemons.
Squeeze the lemons.
Seperate the egg yolks from the whites. You only need the yolks for this recipe.
In a heat proof bowl, combine the lemon zest, juice, sugar and salt and stir together.
Select a pan to fit the heat proof bowl and put about two inches of water in it. Bring it to the boil, then turn it down to simmer.
Put the heat proof bowl with ingredients already in it into the pot with the heated water.
Whisk in the egg yolks.
Let this cook for about 7-10 minutes, whisking while it is cooking. Once the mixture thickens you can remove it from the hot water pot.
Whisk in the butter pieces, one at a time until all the butter is in the curd.
Your curd can now be transferred to a container.
If you do not like the texture of the zest in the curd, you can put the curd through a strainer to remove it.
We happen to like the texture so we leave it in.
Keep the lemon curd refrigerated. The curd is now ready for you to use with other recipes.
Bron: Best Yummy Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOME MADE LEMON CURD
INGREDIENTS:
1/4 cup fresh lemon zest ( we used 3 large lemons to make the zest)
1/3 cup freshly squeezed lemon juice ( this will depend on the size of your lemons)
1/2 cup granulated sugar ( we used cane sugar)
1/8 teaspoon salt
4 egg yolks
6 Tablespoons butter (3/4 stick), cut into 6 pieces , at room temperature
(Makes about 1 1/2 cups)
DIRECTIONS:
Zest your lemons.
Squeeze the lemons.
Seperate the egg yolks from the whites. You only need the yolks for this recipe.
In a heat proof bowl, combine the lemon zest, juice, sugar and salt and stir together.
Select a pan to fit the heat proof bowl and put about two inches of water in it. Bring it to the boil, then turn it down to simmer.
Put the heat proof bowl with ingredients already in it into the pot with the heated water.
Whisk in the egg yolks.
Let this cook for about 7-10 minutes, whisking while it is cooking. Once the mixture thickens you can remove it from the hot water pot.
Whisk in the butter pieces, one at a time until all the butter is in the curd.
Your curd can now be transferred to a container.
If you do not like the texture of the zest in the curd, you can put the curd through a strainer to remove it.
We happen to like the texture so we leave it in.
Keep the lemon curd refrigerated. The curd is now ready for you to use with other recipes.
Bron: Best Yummy Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MIXED HERB BUTTER
Make your own herb butter for steak, fish or bread
MIXED HERB BUTTER
Mix soft butter with Robertsons Parsley, garlic salt and Mixed Herbs
Garnish with fresh parsley
Bron: Robertsons Spice
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MIXED HERB BUTTER
Mix soft butter with Robertsons Parsley, garlic salt and Mixed Herbs
Garnish with fresh parsley
Bron: Robertsons Spice
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SWEET:
MAPLE SYRUP HOME MADE
1/2 cup water, boiling
1 cup sugar
1/4 teaspoon maple extract or imitation maple
kosher salt, just a pinch, optional
1/8 to 1/4 teaspoon ground cinnamon, or to taste, optional
METHOD:
In a microwave proof large bowl or large cup, you need room for water to boil, stir sugar into heat water and heat to a boil, 2 to 3 minutes, more or less. Checking after one minute then every 30 seconds to be certain it doesn't boil over. Carefully take out of microwave and stir. If the sugar isn't dissolved, put back in microwave 30 seconds at the time. Stir in maple extract and cinnamon, if you want it.
Alternately, stir sugar into water and heat to a boil. Cook, stirring, until sugar is dissolved. Take off heat and add maple extract and cinnamon, if using.
NOTE
I made this again before starting my pancake using 1/2 cup water, 3/4 cup sugar, 1/2 teaspoon maple extract, a bit of cinnamon, ginger and pinch of salt. I kept it at a simmer while the pancakes were cooking. It reduced a bit and was great. Served it over Pumpkin Pancakes and my oldest said it was an explosion of yumminess in his mouth
Source: For my Boys
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 cup sugar
1/4 teaspoon maple extract or imitation maple
kosher salt, just a pinch, optional
1/8 to 1/4 teaspoon ground cinnamon, or to taste, optional
METHOD:
In a microwave proof large bowl or large cup, you need room for water to boil, stir sugar into heat water and heat to a boil, 2 to 3 minutes, more or less. Checking after one minute then every 30 seconds to be certain it doesn't boil over. Carefully take out of microwave and stir. If the sugar isn't dissolved, put back in microwave 30 seconds at the time. Stir in maple extract and cinnamon, if you want it.
Alternately, stir sugar into water and heat to a boil. Cook, stirring, until sugar is dissolved. Take off heat and add maple extract and cinnamon, if using.
NOTE
I made this again before starting my pancake using 1/2 cup water, 3/4 cup sugar, 1/2 teaspoon maple extract, a bit of cinnamon, ginger and pinch of salt. I kept it at a simmer while the pancakes were cooking. It reduced a bit and was great. Served it over Pumpkin Pancakes and my oldest said it was an explosion of yumminess in his mouth
Source: For my Boys
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
HOME MADE NUTELLA
1 cup hazelnuts
375 gr milk chocolate, chopped
2 tablespoons mild vegetable oil, such as canola
3 tablespoons confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
3/4 teaspoon salt, more or less depending upon your preference
DIRECTIONS:
1. Preheat the oven to 350°F (176°C).
2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.
3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
4. In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools. Scrape your homemade Nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls.
The Nutella will keep on the counter for up to 2 weeks. (Hah!)
Bron: Culinaria
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
375 gr milk chocolate, chopped
2 tablespoons mild vegetable oil, such as canola
3 tablespoons confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
3/4 teaspoon salt, more or less depending upon your preference
DIRECTIONS:
1. Preheat the oven to 350°F (176°C).
2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.
3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
4. In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools. Scrape your homemade Nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls.
The Nutella will keep on the counter for up to 2 weeks. (Hah!)
Bron: Culinaria
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOME MADE NUTELLA
Nutella (serves 2 jars)
If you’re like me and have to restrain yourself from picking up a jar of Nutella every time you do a grocery shop, you’ll love this recipe.
You’ll have a love-hate relationship with it really.
Yes, it’s wicked. Best of all this recipe is ridiculously easy! Just as a note – I used my KitchenAid Blender to process the hazelnuts into Hazelnut butter – it worked wonders!
Ingredients:
200g Hazelnuts (skin off)
1 can condensed milk
250g chocolate (cooking chocolate) – dark chocolate is best
½ cup hot milk
METHOD:
In a dry pan (no oil), heat the hazelnuts until they start browning nicely – keep moving them around and be careful not to burn them!
Take them out the pan and place on a plate and allow them to cool.
Once they’ve cooled down, place the nuts in a food processor or blender and process until they look like peanut butter (see pic below). This may take up to 15 minutes (or longer) depending on how powerful your machine is.
Melt the chocolate either over the stove with a double boiler or you can use the microwave like I did – place the chocolate in a microwaveable bowl and heat for 1 minute (on medium-high) and stir well and then another minute and stir well until the chocolate is melted.
Once the chocolate has melted, stir in the condensed milk.
Now add the above mixture to the hazelnut butter and process for a minute or two.
At this point you may notice that the mixture becomes quite thick and dense. Add ½ cup of hot milk if you want to thin it out a bit (I added the milk and it made the consistency just right).
Pour into jars – this is enough for two medium jars.
BRON: By Louise/Just easy recipes
Posted by: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
If you’re like me and have to restrain yourself from picking up a jar of Nutella every time you do a grocery shop, you’ll love this recipe.
You’ll have a love-hate relationship with it really.
Yes, it’s wicked. Best of all this recipe is ridiculously easy! Just as a note – I used my KitchenAid Blender to process the hazelnuts into Hazelnut butter – it worked wonders!
Ingredients:
200g Hazelnuts (skin off)
1 can condensed milk
250g chocolate (cooking chocolate) – dark chocolate is best
½ cup hot milk
METHOD:
In a dry pan (no oil), heat the hazelnuts until they start browning nicely – keep moving them around and be careful not to burn them!
Take them out the pan and place on a plate and allow them to cool.
Once they’ve cooled down, place the nuts in a food processor or blender and process until they look like peanut butter (see pic below). This may take up to 15 minutes (or longer) depending on how powerful your machine is.
Melt the chocolate either over the stove with a double boiler or you can use the microwave like I did – place the chocolate in a microwaveable bowl and heat for 1 minute (on medium-high) and stir well and then another minute and stir well until the chocolate is melted.
Once the chocolate has melted, stir in the condensed milk.
Now add the above mixture to the hazelnut butter and process for a minute or two.
At this point you may notice that the mixture becomes quite thick and dense. Add ½ cup of hot milk if you want to thin it out a bit (I added the milk and it made the consistency just right).
Pour into jars – this is enough for two medium jars.
BRON: By Louise/Just easy recipes
Posted by: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK