et aside.
Making the Hazelnut Paste.
While the cheese is
First, make the hazel nut paste by combining the 1 3/
In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the creme fraiche and brandy or hazelnut liqueur, at low speed until smooth.
In another bowl, beat the heavy cream until firm peaks form.
Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain.
Spoon the mousse into small bowls and refrigerate for 20 minutes.
Serve with the chocolate wafer cookies.
Coarsely chop the hazelnuts.
In a food processor or blender, finely grind about 1/3 of the nuts at a time, until mealy.
Add egg whites, powdered sugar and liqueur.
Blend until paste forms.
Wrap and store in a covered container, up to 2 weeks.
Prepare the hazelnut mascarpone creme:
In a
o chill until needed.
Hazelnut Cream - Whisk the cream and
utter and then the praline paste.
When the cakes are
dges.).
Place a little hazelnut spread and a cherry in
To make the pesto, combine basil, nuts, oil, Parmesan and garlic in a food processor. Process until a paste forms. Set aside.
Cook pasta according to package instructions. Drain well. Return to pan and keep warm.
Heat oil in a large frying pan on high. Saute zucchini for 1-2 mins, until tender. Set aside.
Add the zucchini, pesto and half the feta to the hot pasta. Season to taste and toss gently to combine. Serve with remaining feta and mint.
/4 tsp Nutella(R) hazelnut spread on the back of
Place the first 4 ingredients into a food processor and blend.
Slowly pour a small amount of oil into the mix, a little at a time, until it becomes a paste (a similar consistancy to peanut butter or nutella).
Place paste into a jar and refrigerate.
Keeps for 1 month.
5 mins.
Soften quince paste in microwave on MEDIUM (75
n the microwave the almond paste with 2 T of butter
First combine all dry ingredients.
Add the pastes and stir a bit.
THen add vinegar a tablespoon at a time until a smooth but thick paste forms (see photo to get an idea).
Store in airtight container in refrigerator and it will last for a long time.
You can marinate fish in this (use a small amount and rub into the fish, marinate a few hrs in the fridge and cook as desired).
I will post various recipes using this lovely paste.
For the pesto, puree the tomatoes, Parmesan cheese, hazelnuts, chili paste and 7-8 tbsp olive oil in a blender. Season to taste and set aside.
Fry the bacon until crisp, remove and set aside. Add the remaining oil and saute the onion, garlic, thyme and cabbage. Pour in the stock and simmer for 12-15 mins. Add the nutmeg and season to taste.
Meanwhile, cook the pasta in boiling salted water according to the package directions. Drain then toss with the bacon and the cabbage. Stir in a dollop of pesto and serve garnished with thyme.
utter, sugar and vanilla bean paste into a medium bowl. Beat
econd layer.
Knead almond paste to soften. On a surface
inutes.
Stir in tomato paste and cook, stirring for one
minutes. Stir in tomato paste and cook, stirring for 1
Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling