Nuts / Seeds

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Pecan Pie or Macadamia Pie     Preheat the oven to 200C and butter a medium pie tin. If using fan-forced convection, reduce the temperature by 20C. In a food processor, grind 10 pecans Add 1½ cups plain flour, ½ tbs cold butter, pinch of salt and blend until combined. Slowly add 3 tbsp water while the machine is running until the mixture comes together in a ball. Remove from the food processor, cover in plastic wrap and refrigerate for 30 minutes Reduce the oven temperature to 180C Roll the pastry out on a lightly floured surface and line the tin. Prick the pastry to stop it puffing up and bake for 15 minutes. In a bowl Whisk 3 eggs, ½ cup caster sugar, 3 tbsp melted butter, 1 cup dark corn syrup Stir in 2 cups roasted pecans & 1 cup cornflour

Pour into the pie crust and bake for about 1 hour. Leave to cool before serving with a scoop of ice cream.

Mixed Seed on buttered bread  Take off the crusts from fresh light grain bread. Butter the bread. Mix together your choice from the following seeds – roasted or toasted: Pinenuts, Pumpkin, Sesame, Sunflower, then add one or more of the following bushfood: Small chunks of Macadamia, Bunya, powdered or finely crushed Lemon Myrtle. Put the nuts into a wide shallow bowl then press the buttered bread into the mix.

Cut into 4. Great to have with late afternoon drinks!

Sesame Seed Dressing for Beans or other Greens Heat 2½ tbs of white sesame seeds in a skillet – shaking constantly until seeds are light brown and they pop. Reserve 1tsp of seeds.

Grind remaining seeds and combine with ½ tsp sugar, 1½ tbs soy and 2 tbs of dashi.

Spiced Mixed Nuts    Heat the oven to 150°C. Combine ¾ cup sugar, ¾ tsp salt, 1 tsp cinnamon, ½ tsp ground cloves, ¼ tsp ground allspice, ¼ tsp ground nutmeg then stir in 1 slightly beaten egg white and 2½ tbsp water. Add 3 cups of nuts – about half a cup at a time (macadamia/walnut/pecan/brazil etc.) Stir with a fork until the nuts are totally covered with syrup. Drain off excess and place singularly on a greased cookie sheet.

Bake 45 minutes until nuts are golden and crispy.  Store in an airtight container.