MACADAMIA NUT HONEY RECIPES

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HONEY CINNAMON ROLLUPS RECIPE: HOW TO MAKE IT



Honey Cinnamon Rollups Recipe: How to Make It image

This cinnamony treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. My Aunt Adele shared the recipe with me, and I think of her whenever I make it. —Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 24 servings.

Number Of Ingredients 10

2 cups ground walnuts, toasted
1/4 cup sugar
2 teaspoons ground cinnamon
12 sheets frozen phyllo dough, thawed
1/2 cup butter, melted
SYRUP:
1/2 cup honey
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°. Combine walnuts, sugar and cinnamon., Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into 4 smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough and walnut mixture, by 1/4 cupfuls. Bake until light brown, 14-16 minutes. Cool dish on a wire rack., Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.

Nutrition Facts : Calories 132 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 43mg sodium, CarbohydrateContent 15g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

PORCINI NUT PATTIES RECIPE - BBC FOOD



Porcini nut patties recipe - BBC Food image

Nut roast doesn't have to be dry, leaden or worthy. These little patties have juicy, rich mushrooms and tasty macadamia nuts. This meal, when served as 15 portions, provides 267kcal, 6g protein, 18g carbohydrates (of which 5g sugars), 18g fat (of which 1.5g saturates), 3.5g fibre and 0.4g salt per portion.

Provided by Nigel Slater

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 10-15

Number Of Ingredients 12

40g/1¾oz dried porcini mushrooms
300ml/10½fl oz hot water from the kettle
250g/9oz chestnut mushrooms
150g/5oz chestnuts, cooked and peeled
1 x 400g/14oz tin flageolet beans, drained
100g/3½oz Macadamia nuts
1 free-range egg
3 tbsp honey
3 tbsp soy sauce
100g/3½oz breadcrumbs
2 tbsp groundnut oil, plus extra for greasing
200g/7oz kale

Steps:

  • Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil.
  • Soak the porcini mushrooms in the water in a small bowl for ten minutes.
  • Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture.
  • Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again.
  • Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well.
  • Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully.
  • Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender.
  • Serve the nut roast patties with the kale alongside.

Nutrition Facts : Calories 267kcal, CarbohydrateContent 18g, FatContent 18g, FiberContent 3.5g, ProteinContent 6g, SaturatedFatContent 1.5g, SugarContent 5g

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