Contains Nuts Archives | Page 11 of 11

Chicken mango and coriander salad

Ingredients

500g chicken breast fillets, trimmed, halved
Warm water, for poaching chicken
Salt & ground black pepper
1 lime, juiced
60mls (1/4 cup) peanut oil
2 small fresh red chillies, deseeded, finely chopped
1 tbs brown sugar
2 (about 500g) mangoes, peeled, sliced
1/3 cup fresh coriander leaves
4 green shallots, sliced
50g snow pea sprouts

Method

Place chicken fillets in a medium frying pan.

Add enough warm water to cover and add salt and pepper to taste.

Cover the pan and poach the chicken over medium-low heat for 8-10 minutes or until cooked through.

Place chicken fillets onto a plate, cover and refrigerate for 30 minutes or until cooled.

Meanwhile, combine 2 tbs lime juice with peanut oil, chillies and brown sugar in a screw-top jar.

Shake until well combined.

Cut the cooled chicken breasts lengthways into 1 cm-thick slices.

Combine the chicken, mango, coriander and green shallots in a large bowl.

Pour the dressing over the salad, season with salt and pepper and toss.

Toss through the snow pea sprouts and serve.

Serving Suggestions

Note

Asian greens with noodles and oyster sauce

Ingredients

2 packets MAGGI 2 Minute Noodles Beef flavour
1 tablespoon oil
1 garlic clove, crushed
1 teaspoon fresh ginger, grated
2 tablespoons oyster sauce
2 tablespoons sherry
1/4 cup water
500g Asian greens, trimmed and sliced in half
1/4 cup optional cashew nuts

Method

Cook the noodles according to directions on packet, drain.

Heat the oil in a frying pan.

Add garlic and ginger, cook 1 minute.

Add oyster sauce, sherry, water and Asian greens.

Bring to the boil, then simmer for 1 minute.

Place the noodles in serving bowls and top with the Asian greens.

Sprinkle with cashew nuts if desired and serve immediately.

Serving Suggestions

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Breakfast bars

Ingredients

150g unsalted butter
half a cup brown sugar
half a cup (60mL) honey
350g rolled oats
100g hazelnuts or hazelnut meal
half a cup protein powder (optional)
1 teaspoon cinnamon
1 teaspoon baking powder
2 small bananas, mashed

Method

Preheat oven to 180C and grease a slice tray (mine is 22cm x 31cm) with butter.

Melt butter, sugar and honey in a large saucepan over low heat. Remove from heat and stir in oats, protein powder (if using), hazelnuts (or meal), cinnamon, baking powder and bananas. Stir until well combined.

Spoon into prepared tray and smooth the surface with finger tips dipped in cold water (the water prevents the mixture sticking to your hands).

Bake for 15-20 minutes until golden brown. Cool in the pan, then transfer to a large chopping board to cut into rectangles.

Notes:

From experience with my kids, homemade bars need to be crunch free (so I use hazelnut meal), dried-fruit free (no sultanas) and have no obvious fresh fruit!
I use a whey protein powder, from my friendly neighbourhood Herbalife consultant. Gives the school kids a bit more energy in the start of their day.
The bars are a bit crumbly. Much easier to cut if you place the cooled pan in the fridge until the mixture is cold, then slice in the tray.
Recipe created by Melissa Hughes for Kidspot.

Find more:

Serving Suggestions

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Baked cinnamon doughnuts with Nutella filling

Makes 12

Ingredients

1 cup (150g) plain flour
1/3 cup (80g) caster sugar
1 1/2 tsp baking powder
1 egg, lightly beaten
1/2 cup (125ml) milk
40g butter, melted
1/4 cup chocolate hazelnut spread (Nutella)

Cinnamon sugar coating:

1/3 cup (80g) caster sugar
2 tbsp ground cinnamon
40g butter, melted

Method

Preheat the oven to 180°C (160°C fan-forced) and grease a 12-hole patty tin with melted butter.

Sift together the dry ingredients in a large bowl. In a separate bowl, combine the egg, milk and melted butter and whisk until well combined. Add the wet ingredients to the dry and fold together.

Divide two-thirds of the mixture among the prepared patty tin, and gently spoon a little chocolate hazelnut spread on top of each hole. Cover with remaining mixture.

Bake for 10 minutes, or until golden and cooked through. For the cinnamon sugar coating, mix the caster sugar and cinnamon together and let the donuts cool a little in the pan before turning out, brushing with the melted butter. Toss with the cinnamon sugar and serve!

Find related Nutella recipes

Serving Suggestions

Note

If you love Nutella, then you may like our Homemade Nutella recipe.
This recipe was inspired by one of baking guru Anneka Manning's similar offerings. I've since tweaked it a little and cooked it countless times – thank you, Anneka!
This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.

Rocky road brownie

Ingredients

200g good quality dark chocolate, chopped coarsely
250g butter, chopped
1 cup plain flour
one teaspoon baking powder
1/3 cup cocoa powder
one cup firmly packed brown sugar
4 eggs, lightly beaten
2 cups mini marshmallows
100g dark chocolate, extra
half a cup milk
half a cup slivered almonds (optional)

Method

Preheat oven to 180C. Grease a 20cm square deep slice or cake tin and line with baking paper, extending paper 5cm over sides.

Stir butter and chocolate in a saucepan over low heat until smooth. Cool for 10 minutes. Sift flour, baking powder and cocoa into a large bowl, stir in sugar and then chocolate mixture. Stir in eggs and beat mixture until thick and glossy.

Spread mixture into tin and bake for 25-30 minutes. The trick with brownies is to not over cook them, so the skewer should not come out clean! The edges of the brownies will be firm and springy to touch and the middle will be gooey.

As soon as you take the brownie out of the oven, sprinkle mini marshmallows and almonds over top. Melt extra chocolate with milk in microwave for 2 minutes on medium, stir until smooth. Drizzle chocolate mixture over marshmallows and nuts.

Allow to cool in the tin, then use the overhanging baking paper to carefully lift out onto a large chopping board. Cut into 16-20 squares.

Notes:

An exciting twist to the ordinary Brownie! You could use a packet Brownie mix, but I strongly encourage you to make your own brownie very little extra effort for hugely better taste.
Another great idea for a Christmas gift (see also Choc-cherry fudge) or to just have in the house to add to the Christmas cheer. Substitute the nuts with glace cherries to make this recipe nut-free.
Make these gluten-free using gluten-free plain flour.
Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Sour cream banana muffins

Ingredients

2 cups flour, sifted
1 cup sugar
1/2 tsp baking soda
4 very ripe bananas, mashed
1/2 cup butter, melted
1/2 cup sour cream
1 tsp vanilla essence
12 pecans

Method

Pre-heat oven to 180C. Place patty pans in a 12 cup muffin tray.

Mix flour sugar and baking soda together.

Beat egg and add bananas, sour cream, butter and vanilla. Mix with a wooden spoon.

Pour flour into wet ingredients and stir until just combined.

Pour 1/2 cup measures into each patty pan place a pecan on each cup.

Bake for 20-25 minutes.

Notes

- This banana muffin is light and moist and is a perfect anytime snack.
- I like that this recipes does not use vegetable oil to make it moist.
- I used little squares of baking paper to bake these muffins so they looked “cafe style”.