RECIPES AND STUFF TO MAKE
Recipes to make and bake using Macadamias...
Macadamia & White Chocolate Cookies (V)
Makkah Crusted Marrow Bones with fresh Thyme & Parsely
The Best Chocolate Cake in the World Ever, The End.
- 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
- 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
FOR THE CAKES:
- 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.
- 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.
- Add the boiling water a little at a time (the cake batter will now be very liquid)
- Divide the cake batter equally between the 2 tins or cupcake tin.
- 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.
- Allow the cakes to cool completely whilst still in their tins.
- 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:
- Whip your room temperature butter until light and creamy (about 5 mins)
- Add your sieved icing sugar and cocoa powder a little at a time to the butter and then add the vanilla extract and salt
- Adjust the consistency using the cream a little at a time until you are happy with the icing.
- 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.
- 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!
- 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!
- Eat. The End.
Lamb Shoulder with North African Makkah bread Crust
- Prep time: 15 minutes
- Cook: 1 hour and 30 minutes to 2 hours
- Rest: 15 minutes
- Ready in: 2 and a half hours
- Preheat oven to 220 degrees Celsius (Fan assisted) and then back down to 160 degrees Celsius
- 2kg of lamb on the bone – lamb shoulder or leg of lamb works well.
- 3 tbsp roughly chopped fresh Italian parsley
- 1 tbsp of chopped sage
- 2 anchovies finely chopped
- 3 cloves of garlic finely chopped
- 2 tbsp small salted capers rinsed
- 1tbsp grated lemon zest
- 2 cups of breadcrumbs – make your own by taking day old stale bread or ciabatta and blitz in a food processor.
- 3-4 tbsp of macadamia oil plus extra for drizzling
- 1 lemon cut into quarters
- Salt and pepper to taste – you don’t need much as the Makkah contains loads of spices, salt and additional depth.
- 1 cup of Niice Foods Makkah (any flavour works here so choose which ever flavour profile is your favourite – for this recipe here we used the North African Style as the cumin and cinnamon compliment the lamb really well!)
- Some baking string to keep the lamb shaped whilst cooking
- Heat the oven to 220 degrees Celsius. Cut through the lamb at right angles to the bone in intervals of a finger width.
- Combine the breadcrumbs, Makkah, lemon zest, parsley, sage, anchovies, garlic and capers in a bowl and mix with the macadamia oil to create a paste. Push the stuffing mix down into the cut lamb slices and tie the lamb back into shape with string.
- Place in a roasting dish, drizzle with macadamia oil and cover with baking paper (to keep the moisture in) and roast at 220 degrees Celsius for 20 minutes, then reduce the heat down to 160 degress Celsius and cook for a further 1 and half to 2 hours depending on the size of your lamb. Transfer to a plate and cover with foil and rest for 15 minutes.
- Serve with Roast sweet potato discs (or any roast veg – Butternut, beetroot and carrots work very well)
- Share and eat!
Macadamia Banana Loaf (V)
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
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
Preheat oven to (150 degrees C).
Combine the macadamia oil, brown sugar, yogurt (or milk), vanilla extract, salt and mashed bananas in a mixing bowl
Add baking soda and sifted flour to the wet mixture and gently fold in
Add macadamia nuts
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)
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.
Simple Beginners Macadamia Lavender Soap (Cold Process)
- Prep time: 30 minutes
- Rest: 24-30 Hours
- Ready in: 4 Weeks
Ingredients and Equipment:
Misc equipment and supplies:
- 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
- Prepare all your ingredients and have your molds ready.
- Work in a well ventilated area.
- 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!
- 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.
- Use glass vessels as lye reacts with aluminium and some plastics.
- 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.
- Mix your oils together and heat gently to approximately 49° C.
- Add the lye water to the oil mix.
- 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.
- 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.
- 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.
- 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.
- 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 thoughful gifts!
A Great South African Sweetcorn & Pap loaf (V)
- 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
- 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
- Preheat oven to (180 degrees C).
- Mix everything in a large bowl and stir mix well
- Pour into the loaf pan
- 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.
- 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!!
Cousin Kim's Hot Roast Tatties with Mac-Parma Cheez (Vegan)
Cousin Kim's Hot Roast Tatties with Mac-Parma Cheez (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-Parma Cheez 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 1hour and 30 minutes (These take a bit longer but they are the ultimate comfort food and are so worth it!)
- 1,5kg Maris Piper Potatoes (peeled and rinsed) and cut into decent even sized chunks
- Whole garlic – A mashed clove (or 2 or 3)
- Macadamia Oil for roasting (this goes into good, thick walled oven baking tray)
- Mac-Parma Cheez to sprinkle over the potatoes just before serving
- Himalyan salt, pepper to taste
- Chopped rosemary or parsley (Optional)
- Peel and wash your potatoes (washing them in cold water removes excess starch) and cut them into even sized pieces.
- Prepare and preheat baking tray with macadamia oil in the oven (190 degrees C).
- 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.
- 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)
- Season potatoes with kosher salt (non iodated) and pepper and add the garlic clove/s. Toss the potatoes in the oil.
- Bake in the hot oven for about 40-50 minutes or until the potatoes are golden brown.
- 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-Parma cheez and add the finely chopped rosemary or parsley.
Gluten & Dairy Free Clementine Cake
• 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)
4 medium-large clementines – studded with cloves
225g White Sugar
250g Macadamia Flour
6 large eggs
1 Tsp baking powder
1) Preheat oven to (170 degrees C fan assisted).
2) Boil the clementines for about 2hrs (a light boil). Drain and remove cloves and pips
3) Blitz clementines in food processor
4) Add macadamia flour, sugar, eggs, and baking powder and process for about 10 seconds or until the mix is even.
5) Pour into prepared spring form tin and wrap the foil around the tin sides to form a high collar.
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.
Chardy's Smashed Avo on Seed Toast with Mac-Parma Cheez (Vegan)
- Prep time: 5 minutes
- Ready In: 10 minutes
Ingredients: (serves 2 people)
- 1 ripe but firm avocado
- 1 Tbs white wine vinegar
- 1 – 2 tbs Mac-Parma Cheez
- 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
- Cut and peel your avo and smash roughly with a fork
- Mix the wine wine vinegar, lemon zest and oil into the avo
- Add the Mac-Parma Cheez and stir into the avo mixture
- Toast your bread and drizzle with olive oil or macadamia oil (or use butter)
- Spread avocado schmear generously over toasted seed bread
- Sprinkle with more Mac-Parma Cheez and add cracked black pepper and salt to taste
Transfer to plates, serve and enjoy immediately!
Banana macadamia cupcakes with salted peanut butter cream cheese frosting (V)
- 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 .
- 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
- Preheat oven to (150 degrees C).
- Combine the macadamia oil, brown sugar, sour cream, vanilla extract, salt and mashed bananas in a mixing bowl
- Add baking soda and sifted flour to the wet mixture and gently fold in
- Place mixture into each cupcake liner using a scoop so that you measure the same amount into each one.
- 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.
- Allow to cool for a few minutes, and then remove to a baking rack
- 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.
How to make the frosting directions:
- Place butter into your mixer and beat for a few minutes until light and creamy. Add Cream cheese and salt.
- Add the sifted icing sugar
- Add vanilla extract
- Adjust consistency with the cream/milk to make a smooth, pipeable buttercream.
Salted peanut butter cream cheese 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