Tag Archives: macadamia nuts

Strawberry & Macadamia Nut Muffins

Tonight, I converted a healthy punnet of fresh strawberries into scrumptious Strawberry and Macadamia Muffins with dubious nutritional worth.

Not so long ago, I could well have called these “Healthy” without a second thought. No guilt whatsoever… just like banana cake.

However, thanks to the wowsers, “healthy” has now been redefined. No matter how well you disguise it, anything with refined sugar is now evil! This means, of course, that even though my muffins are overflowing with fresh strawberries and macadamia nuts, they’re now “from the wrong side of the tracks”.

Just like me!

I’m usually not just adding evil sugar to my recipes, but also that evil of evils…chocolate!

Indeed, I was sorely tempted to add white or dark chocolate chips to these muffins but resisted.I wanted the strawberries to be the hero. I didn’t want to sacrifice their flavour to the chocolate and see how the muffins went without it.

We didn’t miss the chocolate. We ate our muffins hot straight out of the oven. With their lush strawberry flavour and macadamia nut crunch, they were scrumptious.

These muffins would make a delicious treat with a refreshing cup of tea, with enough goodness to escape being what I’d call an “indulgence” and you don’t have to feel too guilty after all.

strawberries

 

After all, strawberries are packed full of goodness. They’re an excellent source of antioxidant-promoting vitamin C and manganese. They are also a very good source of dietary fiber, iodine, and folate. Plus, strawberries are a good source of copper, potassium, biotin, phosphorus, magnesium, vitamin B6, and omega-3 fatty acids.

All that goodness tells me, it’s time to go and grab seconds before I miss out!

DSC_1630

Strawberries, Macadamias and Sugar…Yum!

Strawberry & Macadamia Nut Muffins

Ingredients

  • 180 ml (3/4 cup) milk
  • 80 grams butter, melted (1/3 cup or 5 1/3 Tbsp.)
  • 1 large egg
  • 475 grams sifted flour (2 cups)
  • 160 grams caster sugar (2/3 cup)
  • 2 teas baking powder
  • Pinch salt
  • 1 punnet fresh strawberries
  • 120 grams chopped macadamia nuts
  • Extra castor sugar & chopped macadamia nuts for topping.

Directions

  1. Preheat oven to 180 °C (400°F)
  2. Grease the bottoms only of 12 standard-size muffin cups, or line with paper wrappers; set aside.
  3. Finely chop all but 3 of the strawberries and put aside.
  4. Finely chop roasted Macadamia nuts.
  5. Melt butter in the microwave on high for around a minute.
  6. In a large bowl, beat together the milk, melted butter, and egg.
  7. Stir in the flour, sugar, baking powder, and salt just until combined; do not overmix.
  8. Gently fold in the strawberries and macadamia nuts.
  9. Hull and slice through strawberries and place a slice on top of each muffin.
  10. Roughly chop Macadamia nuts and sprinkle around the slice of strawberry.
  11. Sprinkle the top of each muffin finely with castor sugar.
  12. Spoon batter into the prepared tins; sprinkle with sugar, if desired.
  13. Bake for 20-22 minutes, or until golden and puffed.
  14. Immediately invert onto wire racks.
  15. Serve warm or cool.

Enjoy with Love!

xx Rowena

White Chocolate Rocky Road

Last Christmas, my aunt made this irresistible White Chocolate Rocky Road. She also made this thing called Reindeer Bark where she recycles all those dreaded Christmas candy canes crushing them up and sprinkling the coloured gems over the top of the melted milk chocolate “bark”. She’s like the Christmas Lolly Fairy… a dazzling Pied Piper attracting anyone with a sweet tooth. Don’t tell her this but I’m pretty sure this is why she’s so popular with the wee folk!!

Anyway, last Christmas along with the delectable treats my cousin “the chef” brought from work, I was completely lead astray by the Christmas Lolly Fairy and her platter of White Chocolate Rocky Road, especially when she whispered: “I only use the good Turkish Delight, you know!” Ah! If you have tried the real thing you never forget it. It’s that gooey rose-scented stuff which still sticks to your fingers and everything it touches despite a dusting of “snow”.

Of course, in the great tradition of family recipes, my aunt had thrown the ingredients together and gave me a list of ingredients bt then I was on my own. Potentially facing an absolute disaster using ingredients you don’t want to waste, it’s times this when you yearn for The Australian Women’s Weekly Cookbooks with their legendary Test Kitchen where everything is tried three times before getting their expert seal of approval to go into print. This means they’re convinced that recipe is absolutely fail proof and just like The Titanic…unsinkable!!

Only use this authentic, fresh, rose-scented Turkish Delight!

Only use this authentic, fresh, rose-scented Turkish Delight!

After two goes, I was happy with the results. I must stress that you must use the gooey fresh rose-scented Turkish Delight as that is the key feature of this White Chocolate Rocky Road. While this recipe hasn’t been tried and tested in the Australian Women’s Weekly Test Kitchen, it has certainly passed muster here more than 3 times…especially with my husband who loves white chocolate!

It might be getting too late to make this for Christmas Day, although judging by the crowds at the supermarket Geoff encountered today and the greeting from the guy at the checkout: “Welcome to Hell”, I’m not the only one doing some last minute baking. My excuse is that I like everything to be fresh. Anyway, even if you don’t get it made before Christmas, it’s will make a wonderful treat for the Holidays.

By the way, not that I mean to pick on our puppy the inimitable Lady, but I caught her eating the fresh Turkish Delight the other day. That’s right. The greedy pup had eaten an entire try of Turkish Delight. I’m pretty sure she had accidently or very cleverly knocked the Turkish Delight out of the pantry while wagging her tail. She wags her tail a lot and is a very happy little dog but she’s also an accomplished food thief. I no longer give her the benefit of the doubt. She is usually guilty as charged.

Ingredients

600g melted good quality white chocolate

1.5 cups rice bubbles

1.5 cups roasted Macadamia Nuts

1 cup desiccated coconut

1.5 cups white marshmallows

Fresh rose-flavoured Turkish Delight (use your discretion)

Directions

  1. Line a lamington tin with baking paper.
  2. Snip the marshmallows in half with a clean pair of scissors and put to one side.
  3. Break white chocolate up into pieces. Place in a large microwave-proof bowl and melt on high for 1 minute and stir. It may need extra time. Check the chocolate for further instructions.
  4. Cool a little.
  5. Add rice bubbles, macadamia nuts, marshmallows and coconut to melted chocolate. You might want to chop the macadamias but personally, I like the large chunks of nut.
  6. Chop the chunks of Turkish Delight roughly into four and carefully fold through the white chocolate mix. The Turkish Delight is quite gooey and you want it to spread a little throughout the mix but not get lost.
  7. Refrigerate and cut into squares using a warm knife (pour boiling water into a mug and dip the knife in after each use and wipe dry.
  8. Keep refrigerated. It tastes best when it is served at room temperature and has been left out of the fridge for about 15 minutes before serving. In Australia, our summers can get incredibly hot, so it also depend on your conditions.

Enjoy! Wishing you love and Blessing this Christmas and throughout the New Year!!

Xx Rowena

Christmas 2014.

This is my piece!

This is my piece!

Banana & Macadamia Nut Cake

 I might be recovering from chemo and to be perfectly honest with you, I could barely walk today and felt like I’d survived another direct hit by the proverbial Mac truck. However, there was still that part of me which is so averse to waste that even in the midst of this near death experience, I couldn’t ignore the pile of rapidly rotting bananas in the fruit bowl. If you bake, you’ll know exactly what I’d talking about. It’s like hearingTarzan calling out as he swings through the jungle “AHHHHH!”  except in this instance I’m not hearing the call of the wild. Bad bananas means that I’m hearing “banana cake”.

After all, you can’t throw out bad bananas. You can’t even feed them to your worms without feeling guilty. That is, the worms in your worm farm.

Throwing out rotten bananas, waiting until your bad bananas are so far gone that they are no longer edible, is almost a capital crime…even if you only care a teeny weeny, little bit about the environment. If you are trying to reduce your environmental footprint from a brontosaurus print down to a much more environmentally friendly ant print, the very least you can do is salvage those bad bananas. It’s all a matter of duty that has nothing to do with whether you even like banana cake. If you buy bananas and they go bad before you’ve used them for their intended purpose, you have no alternative. You must make a banana cake!!

We all know the rules.

As my grandfather said to my mother and my mother said to me: “Waste not, want not.”

So before being condemned to burn in hell for letting my bad bananas go to waste despite being decimated by chemo (Okay so I am exaggerating about the effects of chemo but I have been exceptionally tired today), I decided to grab Miss and give her a quick lesson in how to make banana cake.

The original banana cake recipe comes from the Margaret Fulton Cookbook which was first printed in 1968 and my edition, which has a relatively youthful Margaret Fulton on the cover, was printed in 1991. Last year, she celebrated her 90th birthday and she is still cooking!! I have never met the great Margaret Fulton but I have to admit she feels a bit like a surrogate Grannie who has shared so much of herself in my cooking adventures. You can check out her website here: http://www.margaretfulton.com.au   That said, this is the first time that I’ve actually read the introduction to the cookbook but it appears that I’ve absorbed her intentions by osmosis:

“Cookery is now accepted as one of the creative arts, andone by which women can express their own individuality. Never look on this cook book as a rigid set of rules, but rather as a starting point. Once a dish has been mastered, be adventurous- give it the stamp of your personality by adding your favourite flavours or your choice of garnish.”

This is exactly, what I have always done with her banana cake, which I have been making ever since high school. It started out by decorating the top of the cake with slices of banana arranged in circles and sprinkling the top with brown sugar. Since then, I’ve added coconut, chocolate chips, sultanas and pecans. It turns out that the kids don’t like sultanas in cooking and aren’t mad keen on dark cooking chocolate either. So I’ve revisited an old friend tonight and the basic banana cake was reborn yet again.

I have doubled the original recipe, which will make a 20 cm round cake and 9-12 muffins. We ate the cake straight out of the oven with ice cream for dessert and the kids can take the muffins to school for recess tomorrow.

I don’t think I’ve told you about our new recess challenge but I’m trying to bake something both kids will actually eat. Last week, they had Strawberry Coconut Slice using our very own homemade strawberry jam and Miss came home from school and said she preferred her milk arrowroot biscuits with butter in the middle to our home made excellence. I was shocked. Plain Jane has no appreciation for good food whatsoever…the pleb!

I know many parents would probably be thrilled that their children aren’t billboards promoting childhood obesity and would much prefer slapping a bit of butter on a couple of Milk Arrowroots to home baking. I should be thankful perhaps that our daughter has such simple tastes. It’s certainly much easier than baking…especially when I am having chemo. But if you’re a cook at heart, you pour so much of yourself and so much love into your cooking that you know packet stuff just isn’t the same. It isn’t a part of you…your love. When you cook for your child, your love somehow fuses to the food molecules and is absorbed and becomes a very part of your child nourishing and nurturing each and every precious cell.

When your child rejects your cooking, you know they’re rejecting your love and indeed YOU.

I need to keep baking until I find the missing key to our daughter’s heart. Open sesame! She will magically open up like Aladdin’s cave and all that treasure will be mine. After all, isn’t that what the relationship between mother and daughter is supposed to be?!!

I just need to keep trying, searching for that ultimate perfect recipe.

At least, I know Mister loves banana cake. Good on him although he isn’t usually so easily pleased either!

Tonight, it was Miss and I working together to make the banana cake.

Speaking of madam, there was some insurrection in the ranks tonight.

As everybody knows, there is only room for one chef in any kitchen. Even though I am teaching  my kids to cook and am expecting them to stand on their own two feet, they haven’t graduated yet. I am still the master…the chef. They are still very much the apprentices and if it wasn’t for the dog, they’d be at the very bottom of the food chain.

My daughter doesn’t fancy life at the bottom of the ranks and has long considered herself something of a Master Chef. In the past, this has included rejecting any kind of recipe and making her own mixtures using her own ideas of what goes together. She was somehow above the rules of cooking. Surprisingly, a number of these mixtures weren’t too bad and could even be considered edible. That said, she still needed to learn the ropes. Moreover, she needed to learn how to follow a recipe and not always be in charge!

Tonight, her path towards world domination continued as she attempted to demote me to the role of apprentice and appoint herself as Head Chef. The cheeky upstart! However, her ideas of what it means to be Head Chef were rather unsustainable.

These are her words: “You’re the apprentice Mummy. You have to do the work while I play on the computer. I’m the Head Chef!”

Something tells me she wouldn’t be Head Chef for very long with that attitude. She’d be sure to have some kitchen equivalent of Mutiny on the Bounty.

You will notice that this banana cake is a variation of a basic butter cake. It is based on the traditional creaming of butter and sugar. While creaming butter and sugar together seems rather basic, there are a few important points to consider…

Firstly, use butter which has been softened to room temperature. I am writing this at the peak of a hot Australian summer where I reckon the butter would melt within a few minutes so I’m not going to suggest how long it is going to take your butter to “warm up”. When you can cut through the butter easily with a butter knife without resistance, the butter is ready. Be careful leaving the butter out of the fridge for long on a hot summer day as you don’t want it to melt.

Secondly, when butter is creamed with the castor sugar, the sugar grains cut through the butter and aerate it, creating air bubbles. These air bubbles mix with the rising agent helping the cake to rise well and also give the cake a light texture.

Finally, the mixture is creamed, when it has doubled in volume and is pale, off-white in colour.

Recipe for Banana & Macadamia Nut Cake

250g butter

1.5 cups castor sugar

2 teaspoons vanilla essence

2 eggs

4 ripe bananas

3 cups SR Flour

½ cup milk

½ teas bicarbonate soda

Ingredients for Topping

2 extra bananas, sliced

Roasted Macadamia Nuts

Brown sugar

The apprentice sitting on the bench.

The apprentice sitting on the bench.

Directions

1. Take the butter out of the fridge and allow to warm to room temperature.

2. Grease and line tin with baking paper and set muffin tins up with patty papers.

3. Set oven temperature at 180ºC.

4.Cream butter, then add sugar and vanilla. Beat until the mixture pales and sugar has “dissolved”.

5.Crack eggs into a cup one and a time removing any stray pieces of shell with a teaspoon. Add the eggs to the butter and sugar.

6. Mash the bananas in a bowl, then add to creamed mixture. Fold in the sifted flour. Dissolve the bi-carb soda in the milk then stir into the mixture gently but thoroughly.

7. Add coconut.

8. Pour mixture into greased round cake tin and muffin tins.

9.Arrange banana slices in circles on top of the cake.

10.Cover the cake with roasted macadamia nuts.

11.Sprinkle with a generous covering of  brown sugar.

12. Bake the round cake for around 40 mins and the muffins will take 15-30 mins.

Happy Cooking!

Love & Best wishes,

Rowena

PS Please note that meal preparation has gone on the back burner at the moment. We are currently enjoying a stash of meal kindly provided by our Church. These came at a very good time as my last session of chemo has knocked me out. Wasn’t sick and my hair hasn’t fallen out but I’m exhausted.

PPS I should also let you know that our worms didn’t go without. They enjoyed the banana skins and egg shells. Everyone was happy except the dog.