Tag Archives: macadamia

The perfect Christmas Day salad: macadamia, salmon and Asian cabbage

14 Dec

salmon-macadamia-salad

The weather is warming up here in Sydney, which means picnics and barbecues are the mainstays of eating. We Sydney-siders love a chance to eat in the great outdoors, whether its on a towel at the beach, on a friend`s verandah or in the park. Summer is when Sydney is at its showy-off best: hot days, blue skies, balmy nights when the sun takes forever to set, festivals, long days at the beach…

Reading this, you wouldn’t actually realize that summer is my least favourite season. The heat and I are enemies. I only have to look out the window on a summer day and I am burnt. My Anglo Celtic skin demands broad-brimmed hats, long sleeves, SPF 50-plus and shade. Give me a shady spot with a tall glass of something cool and spiked and a slightly breeze and I am happy.

The best part about summer is eating fresh, healthy food. As a pescetarian of some 25 years it is the perfect opportunity to indulge in salad with a protein hit.

This salad is the perfect meal or side dish for Christmas Day – it has crunch, luxury items like macadamia nuts, greenery, and some protein. It takes minutes to throw together but looks and tastes amazing.

It would also be a perfect Boxing Day meal, an ideal antidote to the previous day`s eatfest.

I recommend assembling this salad right before serving so it doesn’t wilt – you really want the crunch of the cabbage leaves. This salad serves 4 so feel free to multiply it to serve the number of guests on Christmas Day. I always serve salad dressing on the side rather than pouring it over.

salmon mac salad.png

GATHER:

One Chinese cabbage (wombok) shredded finely

Two packets hot smoked salmon, roughly broken up – I prefer the pepper fillets

One bunch flat leaf parsely, leaves removed and stems discarded

300 grams roasted macadamias

freshly ground sea salt and black pepper

dressing:

¼ cup extra virgin olive oil

¼ cup lemon juice

2 teaspoons minced garlic

christmas-day-salad-with-salmon-and-macadamias

LET`S GET TO IT:

Place all ingredients, except the dressing, in large salad bowl and toss. Serve with dressing on the side.

Dressing: place all ingredients into a glass jar with screw top lid and shake until combined. Place in glass serving jug. If making dressing in advance remove from fridge about 20 minutes before serving.

salmon-macadamia-salad

 

 

 

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Pineapple rum macadamia upside down cake

1 Jul

Pineapple rum macadamia upside down cake with macadamias.

I have found a fabulous cake for you to bake for this weekend! In Australia people will be celebrating/commiserating/trying to forget the Federal Election, while my American friends will be gearing up for their July 4th celebrations. This cake would be a perfect addition at any get-together you will be attending, from party to picnic to friends-over-for-pizza.  Continue reading

Chocolate macadamia self-saucing pudding

27 Jun

chocolate self saucing macadamia pudding

Winter is here! I think I am the only person in Sydney celebrating the cold snap – most of my friends look at me aghast when I tell them how much I adore the cooler weather.

Boots. Scarves. Coats – fashion is so much more chic when the temperature falls. Another thing that it is better in winter than summer – desserts. In the heat you are really limited to ice-cream, fruit or anything else that requires minimal time in the hot kitchen. Come winter and the kitchen is exactly where I want to be, making cakes, baking brownies and stirring home-made custard. And self-saucing puddings.

Self-saucing puddings are just magic – a simple pudding is topped with a sprinkle of sugar and cocoa then doused with boiling water, which results in a deep, rich sauce.

Growing up we used to make self-saucing puddings in winter all the time and we would all be adamant that we wanted equal quantities pudding and sauce.

My friends from Australian Macadamias recently sent me a massive bag of their delicious macadamias to bake with and I have been going nuts in the kitchen #heHeHe

These delicious nuts are indigenous to Australia and are full of flavour and go perfectly with chocolate. I have loved creating recipes to show off their freshness and taste.

This chocolate macadamia self-saucing pudding is full of flavour. The crunch of the nuts are a perfect foil to the soft, squishy filling of the pudding.

 

Just a warning – you will want seconds…

Serve with double cream or vanilla ice-cream.

 

macadamia chocolate self-saucing pudding

GATHER:

1 cup self-raising flour

2 tablespoons cocoa powder

1/4 cup brown sugar

80g butter, melted, cooled

1/2 cup milk

1 egg, lightly beaten

50 grams unsalted macadamias

Sauce:

3/4 cup brown sugar

2 tablespoons cocoa powder, sifted

1 1/4 cups boiling water

self-saucing chocolate macadamia pudding

LET’S GET TO IT:

Spray a two litre size glass or ceramic dish with non-stick cooking spray.

Preheat oven to 180C and fill the kettle.

In a large bowl stir together the flour, cocoa and sugar.

In a small jug whisk together the egg, butter and milk then whisk into the dry mix. Use a silver spoon to stir together until combined then sprinkle in the macadamias.

Pour batter into dish. Boil the kettle.

Combine the susauce sugar and cocoa together then sprinkle evenly over the top of the pudding. Carefully pour the boiling water evenly over the top then place in oven.

Bake for 30-35 minutes – the top will spring back when it is cooked. Don’t use the inserted skewer trick to test this recipe as the pudding will be wet from the sauce.

Serve immediately.

Donna Hay white chocolate and macadamia biscuits / cookies

12 Jun

Image

So as you may have noticed I quite enjoying baking 🙂 I especially love sharing my baked goods with family and friends – despite my adoration of turning sugar, flour and eggs into cakes and biscuits I’m not such a sweet tooth. #teamSavoury.

As is my wont I made these Donna Hay white chocolate and macadamia bickies [or cookies, for my American friends] and took them into work this week. My friend Jane declared these morsels to be some of my best work. When I relayed this compliment to the Hungry Dad he agreed.

Continue reading