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16
Recipes
Choc-Hazelnut Pancakes
Makes:
8-10
4 cups plain flour
3 ¾ cups buttermilk
¾ cup caster sugar
3 eggs
Butter, for frying
Hazelnut spread and roasted hazelnuts, to
serve
1. Place the flour, buttermilk, sugar and eggs
in the Stainless Steel Mixing Bowl. Using
the whisk mix on low speed (1-4) until
combined. Increase to medium speed (5-7)
and mix until smooth.
2. Melt butter in a large frypan over medium
heat. Spoon ¹/4 cup of batter into the pan
and cook until bubbles begin to appear on
the surface. Flip pancake and cook for a
minute. Repeat with remaining batter.
3. Serve pancakes with hazelnut spread and
roasted hazelnuts.
Honey, Cranberry and Pistachio Nougat
Makes:
approximately 24 pieces
2 sheets edible rice paper
2 ½ cups caster sugar
½ cup honey
¹⁄
³
cup water
500g liquid glucose
2 egg whites
1 ½ cups pistachios, toasted
½ cup dried cranberries
1. Lightly grease a 20cm square cake pan.
Line base of the pan with 1 sheet of rice
paper, trimming to fit.
2. Combine sugar, honey, water and glucose
in a medium saucepan. Stir over medium
heat until sugar dissolves. Bring to boil,
do not stir after this point. Using a candy
thermometer cook until mixture reaches
140°C. Immediately remove from heat.
3. Place egg whites in the Stainless Steel
Mixing Bowl. Using the whisk whip egg
whites on very high speed (11-12) until
stiff peaks form. Reduce to medium speed
(5-7) and slowly add the sugar syrup in
a thin, steady stream. Once all the sugar
syrup has been added continue beating for
a further minute. Add the pistachios and
cranberries.
4. Quickly spoon into prepared pan. Top with
the remaining sheet of rice paper and
gently press to flatten.
5. Set aside to cool at room temperature for
6 hours or until set. Remove from pan and
cut into small squares to serve.
TIP:
A spoon dipped in hot water will help
spread the nougat.
