Question 1

Macadamia and White Chocolate Cookies (V)

Accepted Answer

https://static.wixstatic.com/media/1c33d4_80947f9cbba74ca6953c0a11dcb49f61~mv2.jpg

Prep time: 15 minutes
Cook: 10 Minutes
Ready in: 45 Minutes
Preheat the oven to 175 degrees Celsius (Fan assisted)

INGREDIENTS:
1 cup butter
3/4 cup packed light brown sugar
1/2 cup white sugar
2 egss
1/2 teaspoon vanilla extract
1/2 teaspoon almon extract
2 and 1/2 cups of all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped raw plain macadamia nuts
1 cup white chocolate buttons or roughly chopped white chocolate
 
DIRECTIONS:
Tip: Make sure youre oven is fully prepared and ready to receive your cookie dough or you run the risk of an uneven bake.  Don't trust that the oven is ready just because the light goes off - it takes time for the oven walls to heat up and the entore cavity to be temperature even.
 
Step 1: In a large bowl, cream together the butter, brown and white sugar until smooth.

Step 2: Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt and gradually stir into the creamed mixture.

Step 3: Mix in the macadamia nuts and white chocolate.

Step 4: Drop teaspoonfuls of dough onto greased cookie sheets and flatten the dough to make even and round cookie shapes.

Step 5: Bake at 175 degrees celsius for approximately 10 minutes or until golden brown/ The time will depend on how large you have made your cookies so watch that they cook evenly and well.  
 
These cookies contain a lot of sugar so they can catch in an oven that becomes too hot (if in doubt turn your oven down slightly and cook a bit longer)
 
Recipe credit to Allrecipes.com for this lovely cookie recipe!

Question 2

Macadamia Banana Loaf (V)

Accepted Answer

https://static.wixstatic.com/media/1c33d4_1288062084cc4fa5abf5de5a844c5691~mv2.jpg

Prep time: 10 minutes
Cook: 50 -60 minutes or until a skewer comes out clean
Ready In: 70 minutes 
Preheat oven to 150 degrees Celsius

INGREDIENTS:
3-4 very ripe bananas – mashed (Medium to large bananas)
2 free range eggs
1 ¾ cup self raising flour
1 cup light brown sugar
¼ cup macadamia oil
¼ cup yoghurt or milk
1 teaspoon vanilla extract
1 teaspoon dried ginger powder
1 teaspoon baking soda
Pinch of salt
½ cup plain raw macadamia nuts – chopped roughly

DIRECTIONS:
Step 1: Preheat oven to (150 degrees C).

Step 2: Combine the macadamia oil, brown sugar, yogurt (or milk), vanilla extract, salt and mashed bananas in a mixing bowl

Step 3: Add baking soda and sifted flour to the wet mixture and gently fold in

Step 4: Add macadamia nuts.

Step 5: Pour mixture into a loaf pan (lined with baking parchment and sprayed with cooking spray to help pop the loaf out easily once it’s done)

Step 6: Bake for approximately 50-60 minutes.  Once the loaf is golden brown and a skewer comes out cleanly, remove the loaf pan and let it cool a little before removing the loaf and allowing it to cool on a rack.

Question 3

The Best Chocolate Cake in the World Ever, The End.

Accepted Answer

https://static.wixstatic.com/media/1c33d4_46a55c45777b432f8c356dd02953f405~mv2.jpg

This is seriously the best chocolate cake ever! The deep chocolate taste is enhanced by the addition of ground espresso roasted coffee beans. (You dont actually taste the coffee but it adds a beautiful deep complexity to this ultra moist, fudgey, rich cake)
 
The American buttercream style crumbcoat and the ganache finish makes the perfect chocolate meal for the chocaholic in your life.  This is quite a large cake and will feed a whole tribe of people so it's a winner as a birthday or celebration cake (or you can make a whole bunch of cupcakes instead)
 
It's a delight to decorate and make your own and will keep well for 4-5 days in a sealed container - if it lasts this long!
 
TIP: If you want a level, stable and straight layered cake - remember to trim the sides and shave off the top domes to make them level before applying the buttercream. Once you have crumb coated your cake and applied a second layer - leave it to set in the fridge before you pour over the final ganache layer.  Decorate your finished masterpiece with macaroons, chocolate shards, gold baubels, whisper chocolate balls, smarties or fresh fruit like strawberries, cherries and blackberries....
 
Prep time: 15 minutes
Cook: 50-60 Minutes or until a skewer comes out clean
Ready in: 2 Hours
Preheat oven to 175 degrees Celsius (Fan assisted)

WHAT YOU NEED:
2 x 22cm cake tins - spray them with cooking spray and line with baking parchment. Try and use closed cake tins as the very thin batter may run out of the seams.
A pretty cake display stand
A cake board to help you decorate and move the cake
Decorations of your choice
 
INGREDIENTS:

450g self raising flour (sieved)
700g caster sugar
170g cocoa powder (sieved)
2tsp baking powder
2 tsp baking soda
4 organic or free range eggs
500ml full cream organic milk
250ml macadamia oil
4tsp vanilla extract
1tbs finely ground coffee (espresso grind) from fresh beans
And lastly
500ml boiling water

For the chocolate icing (for the crumb coat and in between the cake layers)
250g Grass fed unsalted butter, soft room temperature
750g icing sugar – sieved well so that there are no lumps
80g Cocoa powder
1ts vanilla extract
A splash of cream or milk to adjust your icing consistency
Pinch of salt
For the chocolate ganache:
400g plain chocolate broken into pieces (or dark if you like it richer)
400ml double cream

DIRECTIONS:

FOR THE CAKE:
STEP 1: Preheat oven to (175 degrees C – fan assisted) and prepare your cake or cupcake tins by spraying them with cooking spray and lining the cake tin with baking parchment.

STEP 2:  For the cakes – place all the cake ingredients (except the boiling water) into a large mixing bowl. Mix all the ingredients gently until smooth and combined.

STEP 3: Add the boiling water a little at a time (the cake batter will now be very liquid)

STEP 4: Divide the cake batter equally between the 2 tins or cupcake tin.

STEP 5: Bake for 50-60mins - The time will depend on your oven so keep checking and remove the cakes when the top is firm and a skewer come out clean from the centre of the cake.

STEP 6: Allow the cakes to cool completely whilst still in their tins.

STEP 7: Trim and prepare your cakes by slicing off the top of the cake domes.  Place a smaller cake board or saucer on the top and cut off the sides so you have 2 straight, even and neat discs. (these must be slightly smaller than the cakes are.)

CHOCOLATE AMERICAN BUTTERCREAM ICING:
STEP 1: Whip your room temperature butter until light and creamy (about 5 mins)

STEP 2: Add your sieved icing sugar and cocoa powder a little at a time to the butter and then add the vanilla extract and salt

STEP 3: Adjust the consistency using the cream a little at a time until you are happy with the icing.

STEP 4: When your cakes are cooled, ice the middle layer and crumb coat the sides and top – chill and repeat until you have an evenly coated and smoothly iced cake. Place in the fridge while you prepare the ganache.

GANACHE:
STEP 1: Heat the cream gently in a pot. Remove once it has heated up and pour over your chocolate pieces. Stir until chocolate has melted and is smooth and glossy. Do not overheat your ganache or it will split!

STEP 2: Remove your cake, and pour the ganache over the top and allow it to drip over the sides OR cover the sides completely. Transfer to your cake stand and decorate your cake with anything you desire!

STEP 3: Eat. The End.

Question 4

Simple Beginners Macadamia Lavender Soap (Cold Process)

Accepted Answer

https://static.wixstatic.com/media/1c33d4_a22ce1087bf34df788c8b453c12da153~mv2.jpg

Time: 30 minutes
Rest: 24-30 Hours
Ready in: 4 Weeks 
INGREDIENTS & EQUIPMENT:

Glass measuring jug
Glass mixing bowl
Silicone spatula
Soap molds
Immersion blender
Gloves and protective clothing
Goggles to protect your eyes
Digital thermometer or a thermometer to measure in degrees C (approx. 49° C) or Degrees F (120° F)

For the soap:

80g Sodium Hydroxide (Lye)
100g Coconut oil
500g Macadamia oil
195ml Distilled water – buy this from any pharmacy
10-20g Essential oils of your choice – we used Orange and Lavender oils here but you can use any essential oils of your choice

Any additional additions eg) coffee grounds, lavender flowers, rosemary, lemon zest or dried herbs etc

DIRECTIONS:

STEP 1: Prepare all your ingredients and have your molds ready.

STEP 2: Work in a well ventilated area.

STEP 3: Prepare yourself and wear long sleeves and nitrile or latex gloves and don your goggles. Ensure your skin is protected and incase you are are exposed to the lye mix you can neutralise this by dousing the area with plain vinegar.  Always however make sure your eyes are fully protected!

STEP 4: Always use exclusive equipment for soap making and not anything you will use for food making.  The fragrance will taint plastics and equipment and the lye is highly toxic initially.  As saponification happens the lye turns into safe, harmless soap.

STEP 5: Use glass vessels as lye reacts with aluminium and some plastics.

STEP 6: Add the lye to the distilled water (Always add lye to water and never water to lye). Take care at this point as the combining of the water and lye will cause strong fumes and create a lot of heat.  Mix gently until the mixture becomes clear and the temperature cools to approximately 49° C.

STEP 7: Mix your oils together and heat gently to approximately 49° C.

STEP 8: Add the lye water to the oil mix.

STEP 9: Using an immersion blender blend your lye / oil mix until trace is achieved.  Trace is a term used to describe a consistency that resembles vanilla pudding.

STEP 10: Once you have achieved trace(this takes a few minutes), finally mix in your essential oils and any colour and other additions (like herbs or dried flowers) and give everything a final mix with a spatula.

STEP 11: Pour into your molds,  cover with plastic cling film and lay onto a stable surface like an oven tray. Wrap in a towel and set aside for approx. 24-30 hours.  Once the mix is no longer warm and is firm to the touch, then you can remove the bars from the molds and lay them onto a ventilation rack.

STEP 12: Let the soap bars cure for about 4 weeks. Store the curing bars in a well ventilated cool and dark area and turn daily. The longer you allow the bars to cure the harder they become and the longer they will last.

STEP 13: Finally, wrap each bar in wax paper or decorative paper and bind with ribbon, add a note and give to your favourite favourites as special home made and thoughtful gifts!

Question 5

A Great South African Sweetcorn and Pap loaf (V)

Accepted Answer

https://static.wixstatic.com/media/1c33d4_867a3b53fe034816abcbe7de8d7de23c~mv2.jpg

Prep time: 10 minutes
Cook: 50 -60 minutes or until a skewer comes out clean
Ready In: 70 minutes 
Preheat oven to 180 degrees Celsius

INGREDIENTS:
375ml Pap (Mieliemeal or also known as ground corn meal)
3 XL eggs
15ml Baking powder
1 TBSP light brown sugar
160ml macadamia oil
250ml yoghurt or milk
1 can creamed sweetcorn
160 g good cheddar cheese
Pinch of salt
1 medium onion chopped finely
Parsley chopped
1 large loaf pan – spray with non stick spray and line the bottom with baking parchment

DIRECTIONS:

STEP 1: Preheat oven to (180 degrees C).

STEP 2: Mix everything in a large bowl and stir mix well

STEP 3: Pour into the loaf pan

STEP 4: Bake for about 50-60 minutes or until a skewer comes out clean.  Watch your oven as each differs, and bake only until your mielie bread cooked.

STEP 5: Once cooled down remove from the loaf pan, slice and sprinkle with more chopped parsley.
This loaf is a winner when taken to a braai, slathered with thick, luscious farm butter and had with wine, meat and good friends!!

Question 6

Cousin Kim's Hot Roast Tatties with Mac-Sprinkle Seasoning (Vegan)

Accepted Answer

https://static.wixstatic.com/media/1c33d4_c325f49bd7f94cc1a8856bc7c6fb225c~mv2.jpg

Cousin Kim's Hot Roast Tatties with Mac-Sprinkle Seasoning (Vegan)
This recipe is courtesy of cousin Kim, who is a brilliant cook. She is passionate about home cooked food, local ingredients and flavour!  Kim used our Mac-Sprinkle on these tasty roast potatoes, but you can use any herbs and flavours to finish these lovely boulders of deliciousness off with.
Prep time: 15 minutes
Cook: Precook potatoes for 8 min and then roast in Macadamia oil until golden brown
Ready In: About 1 hour and 30 minutes (These take a bit longer but they are the ultimate comfort food and are so worth it!)

INGREDIENTS:

1,5kg Maris Piper Potatoes (peeled and rinsed) and cut into decent even sized chunks
Whole garlic – A mashed clove (or 2 or 3 or more...)
Macadamia Oil for roasting (this goes into a good, thick walled oven baking tray)
Mac-Sprinkle to sprinkle over the potatoes just before serving
Himalyan salt, pepper to taste
Chopped rosemary or parsley (Optional)

DIRECTIONS:

STEP 1: Peel and wash your potatoes (washing them in cold water removes excess starch) and cut them into even sized pieces.

STEP 2: Prepare and preheat baking tray with macadamia oil in the oven (190 degrees C).

STEP 3: Place potatoes in a pot with water with some salt and parboil them for about 8 min. Then drain and leave them to steam for another few minutes.

STEP 4: Shake the colander to chafe the potatoes (what you want on each potato is a fluffy gnarly exterior – this gets textured and crispy when you roast them in the hot oil)

STEP 5: Season potatoes with kosher salt (non iodated) and pepper and add the garlic clove/s. Toss the potatoes in the oil.

STEP 6: Bake in the hot oven for about 40-50 minutes or until the potatoes are golden brown.

STEP 7: Transfer potatoes to a plate lined with kitchen paper to soak up the excess oil. Then place your tatties in a serving bowl, dust generously with Mac-Sprinkle Seasoning and add the finely chopped rosemary or parsley.

Question 7

Chardy's Smashed Avo on Seed Toast with Mac-Sprinkle (Vegan)

Accepted Answer

https://static.wixstatic.com/media/1c33d4_c7852725a9e143ddb3a005e45db54e51~mv2.jpg

Prep time: 5 minutes
Ready In: 10 minutes 
Serves: 2

INGREDIENTS: 
1 ripe but firm avocado
1 Tbs white wine vinegar
1 – 2 tbs Mac-Sprinkle
A grating of lemon zest
1 tsp Olive or macadamia oil
2 Slices of home made seeded bread or bread of your choice
Cracked black pepper and salt to taste

DIRECTIONS: 
STEP 1: Cut and peel your avo and smash roughly with a fork

STEP 2: Mix the wine wine vinegar, lemon zest and oil into the avo

STEP 3: Add the Mac-Sprinkle and stir into the avo mixture

STEP 4: Toast your bread and drizzle with olive oil or macadamia oil (or use butter)

STEP 5: Spread avocado schmear generously over toasted seed bread

STEP 6: Sprinkle with more Mac-Sprinkle and add cracked black pepper and salt to taste

STEP 7: Transfer to plates, serve and enjoy immediately!

Question 8

Banana macadamia cupcakes with salted peanut butter cream cheese frosting (V)

Accepted Answer

https://static.wixstatic.com/media/1c33d4_24ef997acc4d455a943f3645fb599ce8~mv2.jpg

Prep time: 10 minutes (Cupcakes) + 15 Minutes (frosting)
Cook: 25-40 minutes or until a skewer comes out clean (this depends on the size of your cupcakies so take note of the size and keep an eye on them)
Ready In: 100 minutes 
Preheat oven to 150 degrees Celsius (fan assisted)
Approx 12 large cupcakes – this depends on the size of your cupcake cases and baking trays .

INGREDIENTS: 
Cupcakes:
3-4 very very ripe bananas – mashed (the more manky they are the sweeter and more amazing these little guys turn out)
2 eggs (room temperature) OR use 60ml egg whites
1 ¾ cup self raising flour
1 cup light brown sugar
¼ cup macadamia oil
¼ cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt

DIRECTIONS:

STEP 1: Preheat oven to (150 degrees C).

STEP 2: Combine the macadamia oil, brown sugar, sour cream, vanilla extract, salt and mashed bananas in a mixing bowl

STEP 3: Add baking soda and sifted flour to the wet mixture and gently fold in

STEP 4: Place mixture into each cupcake liner using a scoop so that you measure the same amount into each one.

STEP 5: Bake for approximately 25-40 Minutes – this depends on the size of your cupcakes, avoid opening the oven before the 25 minutes but test with a skewer and as soon as it comes out dry then remove your cupcakes.

STEP 6: Allow to cool for a few minutes, and then remove to a baking rack

STEP 7: Once cooled and you are ready to ice, take some cling film and lay it flat.  Spread the buttercream frosting in a rectangle over the film (keep frosting to the centre) and interweave it with peanut butter.  Don’t over mix it into the buttercream, simply swirl gently into the mix (this creates a swirl effect when you pipe).  Roll up into a sausage and seal the ends. Cut off one end and insert this into your piping bag at the tip end.  Pipe onto your cupcakes.

INGREDIENTS: 
Frosting: 
¾ Cups unsalted butter (softened at room temperature) or use salted butter and omit the pinch of salt
½ Cup full cream cream cheese
3 Cups of sifted icing sugar
1 tsp vanilla extract
1 tbs cream or milk (to adjust the frosting consistency)
Pinch of salt
2D star Tip and icing bag – or choose a piping tip of your preference
A few tbs of smooth peanut butter
DIRECTIONS:

STEP 1: Place butter into your mixer and beat for a few minutes until light and creamy. Add Cream cheese and salt.

STEP 2: Add the sifted icing sugar

STEP 3: Add vanilla extract

STEP 4: Adjust consistency with the cream/milk to make a smooth, pipeable buttercream.
Salted peanut butter cream cheese frosting:

Question 9

Gluten and Dairy Free Clementine Cake

Accepted Answer

https://static.wixstatic.com/media/1c33d4_518bbc0ad03a4e3f95741b61e7539d01~mv2.jpg

Prep time: 10 minutes
Cook: 50-60 minutes or until a skewer comes out clean
Ready In: 120 minutes (it's better the next day!) 
Preheat oven to 170 degrees Celsius (fan assisted)
20cm spring form tin, lined with baking paper and sprayed with non stick spray
Foil to wrap sides and form a collar (this prevents the top of the cake burning)
 
INGREDIENTS:

4 medium-large clementines – studded with cloves
225g White Sugar
250g Macadamia Flour
6 large eggs
1 Tsp baking powder

DIRECTIONS:

STEP 1: Preheat oven to (170 degrees C fan assisted).

STEP 2: Boil the clementines for about 2hrs (a light boil). Drain and remove cloves and pips

STEP 3: Blitz clementines in food processor

STEP 4: Add macadamia flour, sugar, eggs, and baking powder and process for about 10 seconds or until the mix is even.

STEP 5: Pour into prepared spring form tin and wrap the foil around the tin sides to form a high collar.

STEP 6: Bake for about 50 -60 minutes or until your cake top is golden brown and a skewer comes out clean.  Allow to cool before removing from the tin.  Place cake on your cake stand and dust with icing sugar just before serving. NOTE: This cake is better the day after it’s made.

Credit: An adaptation of Nigella Lawson’s Clementine Cake

Question 10

Vegan Basil and Macadamia nut Pesto (V)

Accepted Answer

https://static.wixstatic.com/media/1c33d4_28e7cfb6d3fc42c7b9151c7b60de6480~mv2.jpg

INGREDIENTS:

2 large handfuls of fresh sweet basil leaves (washed and dried)
1/2 cup Niice Foods Macadamia oil
3 heaped tablespoons of Niice foods Mac-Sprinkle Seasonig 
Salt, cracked black pepper, 1/2 clove of fresh garlic, 1tsp lemon zest and some juice (add any more of these to suit your taste)
 
DIRECTIONS:

STEP 1: Place all ingredients in a food processor (or a pestle and mortar) and whizz together until well and evenly combined. Test and adjust the recipe with more oil and salt and lemon if the mixture needs a bit of thinning out. 
 
STEP 2: Once combined, the pesto will be creamy and super tasty thanks to the Buttery macadamia oil and the Mac-Sprinkle.
 
STEP 3: Serve with fresh gnocchi, pasta, roast veggies, avocado on toast or with veggies and rosa tomatoes.

RECIPES AND STUFF TO MAKE