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Apple and hazelnut pikelets

Pikelets are an almost instant sweet snack. The thick batter is made by simply stirring together a few basic pantry ingredients, and the pikelets cook in minutes. Here they are flavoured with diced apple and toasted hazelnuts. Top with a little maple syrup and enjoy them warm from the pan. <div id="ingredients">Ingredients <ul class="no-bullet"> <li>⅓ cup (45 g) skinned hazelnuts, chopped</li> <li>1⅓ cups (200 g) plain flour</li> <li>½ teaspoon bicarbonate of soda</li> <li>pinch of salt 2 tablespoons</li> <li>caster sugar 1</li> <li>large egg 1 cup (250 ml)</li> <li>buttermilk 1</li> <li>red apple, about 150 g, cored and finely chopped 1 tablespoon</li> <li>sunflower oil 4 tablespoons</li> </ul> </div> Preparation <div> <ol> <li>Heat a small non–stick frying pan, add the hazelnuts and cook until golden brown, stirring and tossing constantly.</li> <li>Take care not to overcook the nuts as they burn easily.</li> <li>Tip them into a small bowl.</li> <li>Sift the flour, bicarbonate of soda, salt and sugar into a large mixing bowl.</li> <li>Make a well in the centre.</li> <li>Lightly beat the egg with the buttermilk and pour into the well.</li> <li>Gradually whisk the flour mixture into the buttermilk mixture to make a smooth, thick batter.</li> <li>Add the apple and toasted hazelnuts, and stir in with a large metal spoon.</li> <li>Lightly brush a chargrill or heavy frying pan with a little of the oil, then heat over a moderate heat.</li> <li>Depending on the size of the chargrill or pan, you can cook about 4 pikelets at the same time.</li> <li>For each one, drop a heaped tablespoon of batter onto the hot surface.</li> <li>Bubbles will rise to the surface and burst.</li> <li>Gently slip a small palette knife under the pikelet to loosen it, then cook for a further 1 minute, or until the underside is golden brown.</li> <li>Turn the pikelet over and cook the other side for 1–2 minutes, or until golden.</li> <li>Remove the pikelets from the chargrill or frying pan and keep warm under a clean cloth.</li> <li>Cook the rest of the batter in the same way.</li> <li>When all the pikelets are cooked, quickly heat the maple syrup in a small saucepan just to warm it.</li> <li>Drizzle the syrup over the warm pikelets and serve immediately.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/apple-and-hazelnut-pikelets">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRN93V">here’s our best subscription offer.</a> </div> <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Scrumptious peach, coconut and hazelnut loaf

This easy and delicious peach, coconut and hazelnut loaf is the perfect addition to your afternoon tea. Whether you choose to accompany the homemade dessert with a cup of tea or a glass of fresh juice, this unique and fresh recipe is sure to be a hit. Try it out for yourself below. Preparation time: 15 min Cooking time: 50 min Makes: 1 loaf Ingredients: <ul> <li>125g butter, softened</li> <li>2/3 cup caster sugar</li> <li>1 tsp vanilla extract</li> <li>2 eggs, at room temperature</li> <li>1 cup sour cream</li> <li>2 yellow peaches, stone removed, finely diced</li> <li>1 ½ cup self-raising flour</li> <li>½ cup plain flour</li> <li>½ cup desiccated coconut</li> <li>1/3 cup roasted hazelnuts, finely chopped</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Grease a 6-cup capacity (20cm x 10cm x 7cm deep base measurement) loaf pan and line with baking paper, 5cm above line of pan. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg, 1 at a time, beating well after each addition.</li> <li>Using a large metal spoon, gently fold in sour cream, peaches and coconut. Sift flours over batter and gently fold until combined.</li> <li>Spoon batter into prepared loaf pan. Smooth top and sprinkle with chopped nuts, pressing gently into batter. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before turning out onto a wire rack to cool.</li> </ol> Recipe and image courtesy of <a href="https://www.facebook.com/AustraliaSummerStonefruit">Australian Summer Stonefruit</a>.

Food & Wine

Hazelnut & Prune Scones

It wasn't intentional that this recipe would result in something more reminiscent of scones than cakes, but they are incredibly delicious, so I decided to roll with the recipe, regardless of it being a bit unconventional. The brown butter takes a little while to make but smells incredible and adds a delicious nuttiness. Use plain flour if you prefer and serve warm with an extra slather of good butter. Makes: 24 mini scones Ingredients: <ul> <li>150g butter</li> <li>1 cup pitted prunes</li> <li>60g buckwheat flour</li> <li>60g quinoa flour </li> <li>150g ground almonds</li> <li>1 tsp baking powder</li> <li>1 tsp baking soda</li> <li>Pinch of sea salt</li> <li>2 large free range eggs</li> <li>¼ cup milk of your choice</li> <li>½ cup hazelnuts, roughly chopped</li> </ul> Method: <ol> <li>Preheat the oven to 180C on fan bake. Grease 24 holes of a mini cupcake tray very well.</li> <li>First, make the brown butter. In a saucepan, melt the butter gently over a low heat, stirring occasionally with a whisk, until the milk solids sink to the bottom and it starts to turn golden brown – this should take about 20 minutes. Set aside to cool.</li> <li>Next, puree the pitted prunes in a food processor and set aside.</li> <li>In the bowl of an electric mixer, combine the flours, ground almonds, baking powder, soda and sea salt, and gradually add in the brown butter, eggs and milk. Mix until just combined. Finally, fold through the pureed prunes. </li> <li>Divide the batter between the 24 holes until they are about two-thirds full. Sprinkle each with the chopped hazelnuts. </li> <li>Bake for about 20 minutes or until the baby cakes are golden, springy to the touch and a skewer inserted in their centres comes out clean.</li> </ol> Written by Jordan Rondel. Republished with permission of <a href="https://www.stuff.co.nz/life-style/food-wine/recipes/97914384/recipe-jordan-rondels-glutenfree-hazelnut--prune-scones">Stuff.co.nz.</a>

Food & Wine

Nectarine, haloumi and hazelnut salad

With flavour-packed mint and basil, this salad is summer on a plate. Serves: 6 as a side Ingredients: <ul> <li>6 tablespoons olive oil</li> <li>4 tablespoons lemon juice</li> <li>1 large clove garlic, minced, plus 1 small clove garlic, minced</li> <li>Zest of 1 lemon</li> <li>200g block haloumi, cut into cubes</li> <li>90g ciabatta bread, torn into pieces</li> <li>1 teaspoon sumac, plus extra to serve</li> <li>1 tablespoon apple cider vinegar</li> <li>1 teaspoon honey</li> <li>1 teaspoon Dijon mustard</li> <li>50g hazelnuts, roasted, skins removed</li> <li>120g baby rocket leaves</li> <li>¼ cup buckwheat, cooked as per packet instructions (substitute with rice, quinoa etc)</li> <li>½ cup mint leaves</li> <li>½ cup basil leaves</li> <li>½ small red onion, finely sliced</li> <li>4 ripe but firm nectarines, cut into thin wedges</li> </ul> Method: <ol> <li>In a small bowl combine 1 tablespoon olive oil, 1 tablespoon lemon juice, the large minced garlic clove and the lemon zest. Add the haloumi and mix well to coat the cubes. Leave to marinate for several hours or even better, overnight. </li> <li>Heat 2 tablespoons olive oil in a heavy-bottomed frying pan and fry the bread until browned and crunchy. Sprinkle over the sumac and season with sea salt then set aside. </li> <li>To make the dressing, in a small jar combine the remaining 3 tablespoons lemon juice with the remaining </li> <li>3 tablespoons olive oil, the vinegar, honey, mustard and the minced small garlic clove. Season with sea salt and freshly ground black pepper and shake to combine. </li> <li>Finely chop half the hazelnuts and add them to the dressing. Roughly chop the remaining hazelnuts and set aside. </li> <li>Heat a heavy-bottomed frying pan, remove the haloumi from the marinade and cook on all sides until golden. </li> <li>To make the salad, put the rocket leaves on a large serving platter and scatter with the buckwheat, herbs, red onion, haloumi and bread. Add the nectarine and roughly chopped hazelnuts, drizzle over the dressing then serve immediately, with extra sumac if desired.</li> </ol> Written by Emma Boyd. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Emma Boyd/Stuff.co.nz.

Food & Wine

Chocolate, hazelnut and caramel cookies

“These cookies are such a joy to make and eat – and the best part is the recipe is outrageously easy. The ﬂavour combination of chocolate, hazelnuts and, to top it off, gooey caramel is by far my favourite. Make sure you add that pinch of salt as it heightens the taste of these ingredients,” writes Justine Schofield in her latest cookbook Simple Every Day. Makes: 30 Ingredients: <ul> <li>1 egg</li> <li>230 g brown sugar</li> <li>80 g butter, melted and cooled</li> <li>50 g (¹⁄³ cup) dark chocolate chips</li> <li>70 g hazelnuts, toasted and chopped</li> <li>pinch of salt ﬂakes</li> <li>200 g plain ﬂour</li> <li>½ teaspoon baking powder</li> <li>½ teaspoon bicarbonate of soda</li> <li>100 g (¹⁄³ cup) soft caramels, cut in half (I use Werther’s Original Soft Caramels)</li> </ul> Method: 1. Preheat the oven to 190°C. Grease and line three baking trays with baking paper. 2. Combine the egg, sugar and butter in a bowl and mix well. Add the chocolate chips, hazelnuts and salt and mix well. Sift in the ﬂour, baking powder and bicarbonate of soda and stir until the mixture comes together to form a dough. Roll the dough into a cylinder, cover with plastic wrap and refrigerate for 2 hours until ﬁrm. 3. Using wet hands and 1 tablespoon of dough per cookie, roll the dough into balls. Make an indentation in each ball and add a piece of soft caramel, then roll again to encase the caramel in the dough. Place the cookies on the prepared trays, allowing 5 cm between each one as they will spread. Bake for 15 minutes until the edges have coloured. For crisp cookies, cool on the trays; for chewy cookies, lift the cookies and baking paper off the trays and cool on the bench. Once the cookies have cooled completely, they can be stored in a jar or airtight container for 2–3 days. Tip: The cookie dough can be wrapped in plastic wrap and stored for up to 3 months in the freezer. <img width="168" height="220" src="https://oversixtydev.blob.core.windows.net/media/7265396/simpleeveryday_book-cover_168x220.jpg" alt="Simple Every Day _Book Cover" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Apple, hazelnut and rosemary cake

For me, this cake embodies cool weather. With its warming spices, crunchy hazelnuts and fresh apple chunks, it is perfect served with a cup of hot milky tea. The rosemary may seem an unusual addition, but it really enhances the flavour and adds an almost savoury note. Serves: 12 Ingredients: <ul> <li>150g butter, softened</li> <li>125g light muscovado sugar or coconut sugar (or regular soft brown sugar)</li> <li>1 tsp vanilla extract</li> <li>3 organic eggs</li> <li>150g flour</li> <li>50g ground almonds</li> <li>1 tsp nutmeg</li> <li>1 tsp cinnamon</li> <li>1 tsp allspice </li> <li>2 tsp baking powder</li> <li>½ cup Greek yoghurt </li> <li>50g roasted hazelnuts, chopped </li> <li>2 apples, peeled, cored and cubed</li> <li>leaves from one large sprig fresh rosemary (about 2 tbsp)</li> </ul> For the icing: <ul> <li>150g butter, softened</li> <li>2 cups icing sugar, sifted</li> <li>125g cream cheese</li> <li>1 tsp vanilla extract with seeds</li> <li>1 tsp cinnamon </li> </ul> For the decoration: <ul> <li>Few fresh sprigs rosemary </li> </ul> Method: 1. Preheat the oven to 175C fan bake. Line a 22cm diameter tin with baking paper. 2. In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Add vanilla and then eggs, one at a time. Sift in flour, ground almonds, spices and baking powder. Add yoghurt and mix. Stop mixer once all ingredients are combined. Do not over mix. 3. By hand, fold through hazelnuts, apple and rosemary. Pour batter into tin and spread out to the sides. 4. Bake for about 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Cool for 10 minutes before turning out onto a rack. 5. Meanwhile, make icing. In the bowl of an electric mixer, beat butter and vanilla until smooth and then gradually add icing sugar. Add cream cheese gradually and continue to beat until light and fluffy. Fold through cinnamon by hand. 6. Once cake is cool, ice and decorate with fresh rosemary. Serve with Greek yoghurt or mascarpone. Store in a cool, dry place in an airtight container for up to 3 days. Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Sugar-free hazelnut chocolate spread

This hazelnut chocolate spread from Carolyn Hartz's <a href="http://www.sweetlife.com.au/sugar-free-cookbook">Sugar Free Baking cookbook</a> is so easy to make (and tastes a lot better than store-bought options). Ingredients: <ul> <li>300g raw hazelnuts</li> <li>180g natural sweetener</li> <li>50g cacao powder or good quality</li> <li>Cocoa</li> <li>1/4 tsp salt</li> <li>40ml coconut oil, melted</li> </ul> Method: <ol> <li>To begin, preheat oven to 180°C/160°C fan-forced.</li> <li>Spread the hazelnuts evenly over a baking tray and roast for 10 minutes, shaking the tray after five minutes so they roast evenly, until lightly browned.</li> <li>Place toasted hazelnuts on a clean tea towel or cloth.</li> <li>Rub in the towel to remove as much of the skins as possible.</li> <li>Transfer the hazelnuts to a food processor and process until finely ground.</li> <li>Add the natural sweetener, cacao, salt, and coconut oil and process until smooth and</li> <li>creamy. Spoon into a clean airtight container or jar.</li> <li>Keep refrigerated.</li> </ol> Mmm, doesn’t that sound delicious? Recipe and image courtesy of Carolyn Hartz's <a href="http://www.sweetlife.com.au/sugar-free-cookbook">Sugar Free Baking</a> cookbook. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/hazelnut-and-pistachio-crunch/">Hazelnut and pistachio crunch</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/nutella-porridge/">Nutella porridge</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/hazelnut-brown-sugar-meringue-cake/">Hazelnut brown sugar meringue cake</a>

Food & Wine

Rotolo with pumpkin, hazelnuts, soft cheese and sage butter

The thought of rolling up what is essentially some great big cannelloni into a tea towel and poaching it sounds like a recipe for disaster, but it is surprisingly straightforward. The pumpkin, hazelnut and soft cheese combo is a crowd-pleasing winner, but you can fill the rotolo with anything you like; sautéed mushrooms, spinach and ricotta or courgette, feta and lemon are all good alternatives. If you really can't be bothered with the process of making pasta dough and rolling it out, then by all means, get hold of some pre-made pasta sheets. Ingredients: <ul> <li>500g of 00-grade or high-grade flour, plus a little extra</li> <li>1 tsp salt</li> <li>5 large eggs</li> <li>half a large butternut pumpkin, peeled and de-seeded</li> <li>olive oil</li> <li>salt and pepper</li> <li>100g soft white cheese such as ricotta, buffalo mozzarella or chèvre</li> <li>½ cup toasted hazelnuts, roughly chopped</li> <li>200g butter</li> <li>handful of sage leaves</li> </ul> Method: <ol> <li>Preheat the oven to 180ºC.</li> <li>Start with the pasta. In a large mixing bowl, combine the flour and salt, then create a well in the middle, drop in the eggs, whisk them up with a fork a little, then gradually work the flour into the eggs until everything is incorporated and you are left with a dough. Knead for several minutes so that the dough becomes smooth and elastic, then shape into a flat discus shape, cover with cling film and refrigerate for at least half an hour.</li> <li>In the meantime, cut the pumpkin into crescents and add to an oiled baking dish. Season well with salt and pepper and roast until tender.</li> <li>Roll the rested pasta out, using a pasta machine (or a rolling pin, alternatively), to a thickness of about 1-2 millimetres. What you want to end up with is a length of pasta about 80cm long by 20cm wide.</li> <li>Place a fresh, clean tea towel out on the bench and lay the sheet of pasta over the top. Trim the ends so that you have at least two inches of tea towel showing lengthways at each end. Arrange a generous amount of pumpkin down the middle, allowing for a few inches on either side. Run a length of cheese down the middle of the pumpkin, and scatter over the hazelnuts.</li> <li>Using the tea towel as a guide, tightly roll the whole thing up as you would a sort of Swiss roll, making sure that you keep everything tightly together. Pinch down the ends, and wrap the tea towel around the outside of the roll, tying the ends together with string. Place in an accommodating roasting dish, top up with boiling water so that the whole thing is submerged, and pop in the preheated oven for about half an hour, topping up the pan with more hot water if necessary. Check to see if the pasta is al dente – after half an hour it should be nicely done. Carefully remove from the pan, unwrap from the tea towel, and cut into thick slices. Serve with the sage butter spooned over the top.</li> <li>As the rotolo is cooking, make the sage butter sauce. Melt the butter in a saucepan over a low heat until the white milk solids have separated out. Strain the milk solids off and discard, and return the clarified butter to the heat in a pan. Once it is quite hot, add the sage leaves and fry quickly until they are crisp. Remove from the heat and use to spoon over the rotolo. Serve immediately.</li> </ol> What else would you like to stuff in your rotolo? Share your ideas in the comments section below. Written by Sam Mannering. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz.</a> Related links: <a href="/news/news/2016/07/new-research-says-pasta-doesnt-actually-make-you-fat/">New research says pasta doesn’t actually make you fat</a> <a href="/lifestyle/food-wine/2016/06/roast-winter-vegetable-pasta/">Roast winter vegetable pasta with herb and lemon dressing</a> <a href="/lifestyle/food-wine/2016/06/bolognaise-style-mushroom-ragu/">Bolognaise-style mushroom ragu</a>

Food & Wine

Apricots stuffed with cottage cheese and hazelnuts

When you have apricots as sweet and delicious as we do, all you need is a few extra ingredients to make tasty yet healthy appetisers that will have pride of place at any party table. Makes: 24 Ingredients: <ul> <li>12 apricots</li> <li>200g cottage cheese</li> <li>1/4 cup finely chopped hazelnuts</li> </ul> Method: 1. Cut the apricots in half and remove the pits. Spoon cottage cheese into centre of apricot. Sprinkle with hazelnuts. Serve. Related links: <a href="/lifestyle/food-wine/2015/12/apricot-biscotti-trifle/">Apricot biscotti trifle</a> <a href="/lifestyle/food-wine/2015/12/peach-salsa/">Peach salsa</a> <a href="/lifestyle/food-wine/2015/12/orange-ricotta-and-rosemary-cheesecake-flan/">Orange, ricotta and rosemary cheesecake flan</a>

Food & Wine

Hazelnut Rocher cheesecake

Nutty and rich, this decadent Rocher cheesecake is the ultimate sweet treat. Serves:8-10 Ingredients: Base <ul> <li>200g dark chocolate, melted</li> <li>¼ cup chocolate hazelnut spread</li> <li>1 ¼ cups rice bubbles</li> <li>½ cup coarsely chopped roasted hazelnuts</li> </ul> Cheesecake <ul> <li>500g Australian cream cheese, softened</li> <li>300ml Australian thickened cream, extra</li> <li>½ cup caster sugar</li> <li>¼ cup chocolate hazelnut spread</li> <li>100g dark chocolate, melted</li> <li>2 teaspoons gelatine dissolved in 2 tablespoons boiling water</li> <li>2 egg whites</li> <li>melted dark chocolate, for drizzling</li> <li>extra roasted hazelnuts halved, for serving</li> </ul> Method: <ol> <li>For base, combine melted chocolate, choc hazelnut spread, rice bubbles and hazelnuts. Press mixture into a lined 24cm round spring form tin, refrigerate until set.</li> <li>For cheesecake, beat cream cheese, cream, sugar and choc hazelnut spread with electric beaters until smooth. Beat in chocolate and dissolved gelatine.</li> <li>Beat egg whites until stiff peaks form and stir into cream cheese mixture. Pour mixture over chocolate base and refrigerate for 1-2 hours or until set.</li> <li>To serve, remove cheesecake from pan, drizzle with dark chocolate and sprinkle with extra hazelnuts. Use a sharp knife to cut into small wedges for serving.</li> </ol> Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing">visit their site for more delicious food ideas.</a> Related links: <a href="/lifestyle/food-wine/2015/08/mocha-brownies/">Mocha chocolate brownies</a> <a href="/lifestyle/food-wine/2015/03/chocolate-crepe-cake/">Chocolate and hazelnut crepe cake</a> <a href="/lifestyle/food-wine/2015/01/classic-lamingtons/">Classic lamingtons</a>

Food & Wine

Flourless hazelnut chocolate cake

Rich, decadent and with a little less guilt, this flourless chocolate cake is very addictive. Ingredients: <ul> <li>Melted butter, to grease</li> <li>200 g roasted and peeled hazelnuts</li> <li>250 g good-quality dark chocolate (54% cocoa), chopped</li> <li>185 g unsalted butter, cubed</li> <li>⅓ cup cocoa powder, sifted</li> <li>¼ cup strong, freshly brewed coffee</li> <li>6 eggs, at room temperature</li> <li>1¼ cups caster sugar</li> <li>Icing sugar or cocoa powder, to sprinkle</li> <li>Ice-cream, cream or fresh berries, to serve</li> </ul>

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Apple and hazelnut pikelets

Scrumptious peach, coconut and hazelnut loaf

Hazelnut & Prune Scones

Nectarine, haloumi and hazelnut salad

Chocolate, hazelnut and caramel cookies

Apple, hazelnut and rosemary cake

Sugar-free hazelnut chocolate spread

Rotolo with pumpkin, hazelnuts, soft cheese and sage butter

Apricots stuffed with cottage cheese and hazelnuts

Hazelnut Rocher cheesecake

Flourless hazelnut chocolate cake

News

Shop

Catalogues

Travel

Health

Lifestyle

Finance

Entertainment

Property

Information

Keep up to date

Search

Apple and hazelnut pikelets

Scrumptious peach, coconut and hazelnut loaf

Hazelnut & Prune Scones

Nectarine, haloumi and hazelnut salad

Chocolate, hazelnut and caramel cookies

Apple, hazelnut and rosemary cake

Sugar-free hazelnut chocolate spread

Rotolo with pumpkin, hazelnuts, soft cheese and sage butter

Apricots stuffed with cottage cheese and hazelnuts

Hazelnut Rocher cheesecake

Flourless hazelnut chocolate cake

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