Pecans Australia
Celebrating Australian-grown pecans #PecanFan
20/07/2024
In need of a sweet treat this winter?❄️ Pecans are the best addition to any cake or sweet😍 and they look even better don't you think?😉
Thanks Aoomi Studio for this beautiful photo!
16/07/2024
Protein for strength💪🏼
Healthy Fats❤️
Fibre rich🌾
Pecans are the newest superfood you didn't know your were missing🦸🏽
10/07/2024
The brightest salad you will eat this winter!💯
Just mix, rocket salad, red onion, capsicum, figs, avocado, buckwheat, pecan nuts, pumpkin and sesame seeds together in a bowl.
For the dressing add extra virgin olive oil, maple syrup and lime juice with salt and pepper and feta cheese
Thankyou Little Kale Girl for this fresh recipe!
04/07/2024
Who knew healthy could taste this good?🤤 Candied Pecans + Brussels Sprouts + Apple Salad = The perfect salad combo!
INGREDIENTS:
Soy roasted pecans:
1/2 cup Aussie Pecans
1 tablespoon soy sauce
1 teaspoon maple syrup
1 table spoon olive oil
Freshly ground Black pepper
20 - 25 Brussels sprouts
1 large crisp apple
1/3 cup dried cranberries
1/2 cup parsley, roughly chopped
1/2 cup mint, roughly chopped
Dressing:
2 tablespoons mayonaise
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon wholegrain mustard
2 teaspoons apple cider vinegar or lemon juice
Freshly ground salt and pepper
METHOD:
To make the soy roasted pecans:
preheat the oven to 160 degrees. On a baking tray, stir the soy, maple syrup and olive oil through the pecans. Season with black pepper.
Roast for 5 minutes, until fragrant.
To make the dressing: whisk all ingredients together in a small bowl. Set aside.
For the Brussels Sprouts: Use a mandoline or food processor to slice them as thinly as possible - you can do this with a knife but it is more difficult!
In a large bowl, combine the shaved sprouts, sliced apple, cranberries, herbs and pecans. Toss with the dressing and serve. If making ahead of time, keep the apple and pecans aside, and add these at the last minute to prevent the apple browning.
26/06/2024
We know what birthday cake we're asking for this year. Warren Mendes famous Hummingbird Cake 🍰
INGREDIENTS:
3 very ripe bananas
3 XL eggs
440g tin crushed pineapple, drained in a sieve
250ml sunflower or other neutral vegetable oil
150g roasted pecans, chopped, plus extra to serve
100g desiccated coconut
350g soft brown sugar
350g self raising flour
1 ½ tsp ground cinnamon
½ tsp freshly grated nutmeg (or ground)
¼ tsp ground cardamom (optional)
Cream cheese icing:
250g cream cheese, at room temp
150g unsalted butter, at room temp
250g icing sugar, sifted
1 tbs pineapple juice (from drained can used in cake)
METHOD:
Preheat oven to 160 fan forced (180 conventional).
Grease and line 2 x 21cm cake pans with baking paper. In a large bowl mash the bananas with a fork then whisk in the eggs. Add the pineapple, oil, pecans, coconut and sugar and stir to combine. Add the flour, spices and a decent pinch of salt then fold the mixture together. Divide between the two cake pans and bake for 40-45 minutes or until a skewer comes out clean when inserted into the centre of the cake. Remove and cool completely.
Meanwhile, for the icing, using an electric mixer, beat cream cheese and butter in a small bowl until light and creamy then add the icing sugar and pineapple juice and beat until smooth. Spread half on one cooled cake then top with another cake and smooth over remaining icing. Decorate with some extra roasted pecans.
22/06/2024
Because we'll never get tired of the cookie content..and this Chocolate Chip Pecan Cookies recipe is always a crowd-pleaser.
INGREDIENTS
1 cup pecans
1 cup unsalted butter
2 cups all-purpose flour
1 tsp cornstarch
½ tsp baking soda
½ tsp cinnamon
½ tsp salt
1 cup light brown sugar
¼ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 cup semi sweet or dark chocolate chips
½ cup milk chocolate chips
flaky salt for topping optional
METHOD:
In a sauce pan, lightly toast the pecans on medium-low heat for 5 minutes. Remove from the heat onto a chopping board. Cool the pecans to touch before coarsely chopping.
In the same saucepan, melt the butter on low heat. To turn this into brown butter, allow the melted butter to begin to foam. Once it starts to foam, whisk or stir the liquid butter frequently. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter into a heat safe bowl to cool for 10 minutes.
In a large bowl, whisk the flour, baking soda, cornstarch, cinnamon and salt together until well combined.
In another large bowl, whisk the warm brown butter, light brown sugar and granulated sugar until combined. Whisk in the eggs and vanilla extract until combined.
Mix the dry ingredients into the wet until just combined. Fold in the chocolate chips and toasted pecans.
Scoop about 2 tablespoons of chocolate chip butter pecan cookie dough onto a small lined baking sheet or large plate. Place the cookie dough balls in the fridge to chill for 60 minutes.
Preheat the oven to 177 C. Line two large baking sheets with parchment paper. Place 5-6 balls of chilled pecan chocolate chip cookie dough on the baking sheet.
Bake the chocolate pecan cookies for 14 minutes.
Remove the cookies from the oven onto a cooling rack. Firmly bang the pan onto the cooling rack. This helps to deflate the cookies quickly. Top with a pecan in the center and flaky salt if you like.
After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature and enjoy!
Thank you Megan from Olives N Thyme for sharing this delicious recipe.
19/06/2024
We can't get enough of this delicious Maple and Pecan Granola by Breakfast N Bowls
INGREDIENTS:
3 cups GF rolled oats
2 cups chopped pecans�
1 cup sunflower seeds�
1/2 tsp ground cinnamon�
2 pinches of sea salt�
1 tsp vanilla extract�
3 tbsp coconut oil, melted�
1/4 cup maple syrup�
METHOD:
Preheat oven to 140°C. In a mixing bowl, add all dry ingredients and stir. In another bowl, combine the melted coconut oil, maple syrup and vanilla and stir. Pour wet ingredients into the dry and mix throughly. Pour the mixture evenly onto a parchment lined baking sheet. Bake for 10 minutes, then stir and spread back to an even layer. Return to the oven for 15 more minutes.
14/06/2024
Gaps in your grazing board? Why not fill them up with roasted Aussie pecans - more-ish, easy on the eye, and super nourishing to boot!
Thank you Barley And Sage for sharing your beautiful grazing board.
12/06/2024
We can't get enough of Bernice from Baran Bakery Butter Pecan Ice Cream Sandwiches 🤤
10/06/2024
Apple Pecan Salad with Creamy Lemon Dressing 🥗
METHOD:
To make the dressing, combine the crème fraiche or Greek yogurt, lemon juice, lemon zest, honey, and salt in a medium bowl.
Whisk until smooth. Set aside. The dressing can be made up to 2 days in advance.
To assemble the salad, place the lettuce in a large bowl. Drizzle lemon juice over the apple slices and toss to prevent them from browning.
Add the apple slices, candied pecans, grated cheese, and chives to the salad bowl.
Add the creamy lemon dressing and toss until salad is well coated. Serve immediately.
This delicious recipe is courtesy of Two Peas And Pod
06/06/2024
We can't get enough of this delicious citrusy, crunchy Pecan Salad by Cooking With Leeks 🥗
INGREDIENTS:
shaved fennel, grapefruit, mandarin, coriander, toasted pecans, lemon zest, lots of lemon juice, and chunky sourdough breadcrumbs tossed in a red wine and garlic vinaigrette
04/06/2024
We can't get enough of this delicious Chocolate Pecan Pie by Cooks Country 🍫🥧
31/05/2024
Hummus but not as you know it. Why not pair this delicious Sun-Dried Tomato, Pecan & Basil Hummus with freshly toasted sourdough.
Move over avo toast, hello flavourtown ...
INGREDIENTS:
1 can of chickpeas, drained (reserve some of the liquid in case you need it.)
Big handful of drained sun-dried tomatoes
1 tablespoon of smoked paprika
Juice of 3/4 lemon
1/3 cup (80ml) of Extra Virgin Olive Oil
1 raw garlic clove
A small handful of toasted pecans (I dried fried them on the pan!)
A big bunch of fresh basil
Plenty of Salt and pepper to taste
Two ice cubes (not in video)- add if you have them, they make the hummus very creamy & smooth
METHOD:
Add everything to a blender and blitz until smooth.
If you want a smoother texture, add a little of the chickpea liquid as you blend, until you reach your desired consistency.
Season well to taste and garnish with a drizzle of olive oil, chopped up sun-dried tomatoes, crushed toasted pecans & fresh basil.
Big thanks to Fox Nest Food for sharing this recipe.
25/05/2024
What is a tornado cake!? We're glad you asked, Introducing your new favourite dessert.
Boston Girl Bakes knows where it's at 🤤
INGREDIENTS:
FOR THE CAKE:
2 cups all-purpose flour spooned and leveled
2 cups granulated sugar
1 tsp baking soda
½ tsp salt
550g crushed pineapple in fruit juice
2 large eggs at room temperature
1 tbs vanilla extract
FOR THE TOPPING:
1 cup pecans toasted and chopped
8 tbs unsalted butter
½ cup granulated sugar
½ cup packed light brown sugar
2/3 cup evaporated milk
¼ tsp salt
1 teaspoon vanilla extract
1 cup lightly packed sweetened shredded coconut
METHOD:
Make The Cake
Prep oven and pan. Position a rack in the center of the oven and preheat the oven to 180C. Grease a 9×13-inch baking pan with cooking spray or lime with parchment paper.
Combine the dry ingredients. Whisk together the flour, granulated sugar, baking soda, and salt in a large bowl.
Add remaining ingredients. Add the pineapple, eggs, and 1 tablespoon vanilla extract. Whisk to blend well.
Bake the cake. Spread into the prepared pan. Bake on the middle rack until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.
Make the topping:
On a small baking sheet, toast pecan halves in a 350F oven for 7-8 minutes until roasted and fragrant. Remove and allow to cool. Chop before using.
Place butter in a medium saucepan and melt over medium-high heat. Stir and bring to a full boil.
Continue to boil for 3 minutes more, until slightly thickened.
Remove the pan from the heat and stir in the vanilla extract. 1 teaspoon vanilla extract
Stir in ¾ cup of the toasted pecans and the coconut.
Using a wooden skewer or the handle of a wooden spoon, poke holes all over the surface of the cake that go most of the way through the cake (but don’t hit the bottom) that are about 1 inch apart (the skewer may get a bit sticky with moist cake crumbs.
Spread the coconut pecan frosting over the hot cake and smooth gently.
Sprinkle over the remaining pecans. Let cool and set completely before slicing and serving, at least 2 hours.
14/05/2024
LOOK at this masterpiece by Michelle The Brown Eyed Baker
Carrot Cake perfection ✨
INGREDIENTS:
For the Carrot Cake
2½ cups all-purpose flour
1¼ tps baking powder
1 tps baking soda
½ tps salt
2 tps ground cinnamon
4 eggs
1½ cups granulated sugar
½ cup light brown sugar
1½ cups vegetable oil
2 tps vanilla extract
3 cups peeled grated carrots
8 ounce can crushed pineapple, drained
1 cup finely chopped pecans
1 cup raisins
½ cup sweetened shredded coconut
For the Cream Cheese Frosting
1 cup unsalted butter, at room temperature
4 cups powdered sugar
2 tsp vanilla extract
½ tsp salt
454 g cream cheese, chilled and cut into 16 pieces
To Garnish
Chopped pecans
METHOD:
Make the Carrot Cake: Preheat oven to 180C. Grease three 9-inch cake pans, line the bottoms with a round of parchment, grease the parchment, flour the pans and tap out the excess. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Whisk together the eggs, sugars, vegetable oil, and vanilla extract until combined. Add the flour mixture and, with a rubber spatula, gently stir until mostly combined. Add the carrots, pineapple, pecans, raisins and coconut and fold together until combined.
Divide the batter evenly between the three prepared cake pans and bake until a toothpick inserted in the center comes out clean, 28 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, scraping down the bowl as needed.
Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth.
Place one cake layer on a serving platter and spread with 1 cup of the cream cheese frosting. Top with a second cake layer and again spread with 1 cup of the cream cheese frosting. Place the final cake layer on top, top-side-down, then frost the top and sides with the remaining cream cheese frosting and garnish the sides with chopped pecans.
06/05/2024
Ania from the Lazy Cat Kitchen never disappoints and this Pumpkin and Cannellini bean mash is no exception!
INGREDIENTS
(1 large) Pumpkin
1½ tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 head of garlic
salt and pepper
3 cups cooked cannellini beans
4 sage leaves
zest of 1 lemon + 2 tbsp juice
¾ tsp salt, adjust to taste
2-3 tbsp bean cooking water or olive oil
1 tbsp olive oil
8 sage leaves
2 tsp maple syrup
1 tsp balsamic vinegar
1/3 cup pecans
METHOD
Heat up the oven to 220° C.
Wash pumpkin, cut it in half lengthwise, scoop out the seeds with a spoon and slice.
Brush the slices with 1 tbsp of olive oil, season with salt and pepper. Spread on two baking trays, leaving plenty of room around each piece.
Cut the top of the garlic head off to expose the cloves, drizzle with olive oil, completely wrap the garlic in a piece of baking paper, foil and put on the tray next to the pumpkin.
Bake for 15 minutes, then mix balsamic and maple syrup in a small bowl, brush it onto the squash on both sides (keep leftovers for drizzling at the end). Bake for another 10 minutes, until soft and caramelised.
Check on the garlic, cook until the cloves are soft and semi-translucent.
Place drained cannellini beans, roughly chopped-up sage leaves, lemon zest, juice, miso, salt, pepper and cooking bean water in a food processor.
Once roasted garlic is cool enough to touch, squeeze all of the cloves into the food processor.
Process the beans until creamy and smooth, adding more cooking liquid and salt if needed.
Heat up a tablespoon of olive oil in a small frying pan on low heat.
Add sage leaves, fry for a couple of minutes until crispy, lift them out of the oil with a fork, place on a piece of paper towel to drain. Sprinkle with a little salt.
Add maple syrup, balsamic and pecans to the sage oil left in the pan. Stir well to coat, allow to simmer for 2 minutes, remove from the pan, sprinkle with salt. Once cool chop up roughly.
Transfer the mash to a large platter, flatten it into a swirly mound using the back of a spoon.
Place roasted pumpkin pieces on top, sprinkle with chopped pecans and fried sage leaves.
Drizzle leftover balsamic & maple on top.
25/04/2024
Calling all salad lovers! This delicious rocket, pear and blue cheese salad is about to become a new favourite 🥗
INGREDIENTS
2 cups pecan halves
4 tablespoons butter or ghee
¼ cup honey
1 teaspoon cinnamon
¼ cup olive oil, extra virgin
2 teaspoons dijon mustard
2 teaspoons honey
1 teaspoon balsamic vinegar
Rocket
⅔ cup gorgonzola
2 pears, diced
INSTRUCTIONS
To make Candied Pecans:
Preheat oven to 350 degrees.
Add butter and honey to a small pot on the stove. Melt over low or medium-low heat. Stir. Add the cinnamon. Stir again until well combined. Remove from heat. (You can also melt the butter in a small bowl in the microwave and then stir in the honey and cinnamon.)
Stir the pecan halves in with the syrup you've just made. Spread the coated pecans in a single layer on a parchment paper lined baking sheet.
Bake for 15 minutes.
Remove from the oven. Stir the pecans. You can add an extra drizzle of honey if you want them super sweet.) Let them continue to sit on the baking sheet until cool. They'll get less sticky as they cool. Then use a sharp knife to chop them into smaller pieces.
To assemble salad:
Add the rocket to a large salad bowl. Top with crumbled gorgonzola, candied pecans, and diced pears.
In a small bowl, stir together the olive oil, dijon mustard, honey, and balsamic vinegar. Whisk or stir continuously until ingredients are no longer separated. Pour the dressing over the other salad ingredients and toss everything to mix. Taste and add salt and pepper as desired.
Thank you for sharing this delicious recipe.
17/04/2024
Pecan butter - the new avo toast, you heard it here first.
INGREDIENTS:
2 cups Pecans 250g
1 tablespoon Icing Sugar
¼ teaspoon Salt
METHOD:
Lay pecans out on a baking sheet and toast in the oven for 7-10 minutes at 350°F / 180 °C until fragrant.
2 cups Pecans
Add the cooled pecans and salt to the food processor/blender and process on high speed, it will slowly go from chopped pecans to a chunky paste as the natural oils start to release.
Add the salt and keep processing until it is smooth and the consistency you want (process less for a chunky pecan butter). Make sure you regularly pause to scrape down the sides of the bowl.
¼ teaspoon Salt
Once the desired consistency is reached, add the sugar and blitz for another few seconds, just until combined.
1 tablespoon Icing Sugar
Pour into a glass jar or airtight container.
Love your work Bonni Bakery
15/04/2024
Adeena Sussman 's Persimmon, Goat Cheese, & Pecan Salad is the perfect addition to your next dinner party 🥗
INGREDIENTS:
Dressing
½ cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice
1½ tablespoons Dijon mustard
1½ teaspoons silan (date syrup)
1½ teaspoons honey
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Salad
1 large head butter lettuce, torn into bite-sized pieces
1 large, firm persimmon, thinly sliced, or 1 firm peach or crisp apple, such as Honeycrisp or Pink Lady
½ small red onion, thinly sliced
½ cup toasted pecans (chopped if you want, or whole if that’s the way you like them)*
4 ounces soft goat cheese, torn into chunks
METHOD:
Make the dressing: In a jar with a tight-fitting lid, shake the olive oil, lemon juice, mustard, silan, honey, salt, and pepper until unified and creamy.
Assemble the salad: Arrange the lettuce, persimmon slices, onion slices, pecans, and goat cheese on a platter. Shake the dressing again for a second or two and drizzle some of the dressing over the salad.
To toast the pecans, preheat the oven to 180C. Arrange the pecans on a small rimmed baking sheet and bake until slightly fragrant, 6 to 7 minutes. Remove from the oven and cool completely.
14/04/2024
Caramel & Pecan Sticky Buns 🤤
INGREDIENTS:
4 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 tsp Rapid Yeast
1 tps salt
1 1/2 cups milk
6 tbs butter
1 egg
1/4 cup light corn syrup
1 cup brown sugar
4 tbs unsalted butter
2 cups pecans
2 tbs unsalted butter
1/3 cup brown sugar
1 tbs ground cinnamon
METHOD:
In a large bowl mix 2 cups of the flour, yeast, salt & sugar in a bowl.
In a bowl microwave the milk & butter for 30 seconds. Add the warm milk & butter to the flour mixture. Add the egg.
Beat on low speed, gradually increasing to high until completely combined. Scrape down the bowl & add 1 ½ more cups of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl & form a ball.
Turn the dough onto a well-floured surface & knead until smooth & you can stretch a piece of dough out between your fingers without it breaking.
Transfer the dough to an oiled bowl & cover. Let rise in a warm place for 1 hour.
While the dough is rising line a 9 x 13 pan with parchment paper on all sides. Spread the pecan pralines out evenly on the bottom of the pan. Set aside.
In a saucepan on medium heat, combine the corn syrup, brown sugar & butter. Stir together until smooth. Allow the mixture to come to a boil for 1 minute.
Remove from the heat & pour the caramel over the pecans in your prepared pan. Set aside.
Once the dough has risen, roll it out into a long rectangle 18 x 12 inches on a well-floured surface. Spread 2 tbs of softened butter to the edge of the dough, using an offset spatula to spread it. Sprinkle the cinnamon sugar filling mixture over the butter & pat gently into the dough to make it stick.
From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
Use floss to cut the dough into 12 rolls and place over the caramel layer in your prepared pan before covering for another hour.
Bake the rolls at 180°C for 30 minutes. Allow to cool, before flipping over onto a large serving board & peeling away the parchment. Enjoy!
Thank you Broma Bakery for sharing this delicious recipe.
12/04/2024
Who knew that keeping a jar of Aussie pecans and a tin of pumpkin in the cupboard could make for a last minute Whipped Pumpkin and Feta Dip!?
Carrie from Walder Wellness that's who. Genius
INGREDIENTS:
Whipped Feta:
220 gram block of feta cheese, drained from brine
1/4 cup plain greek yogurt (use a higher fat option for less tartness) (benefits of Greek yogurt)
1 cup canned pumpkin puree (unsweetened)
1-2 Tbsp honey (plus more, to serve)
1 tsp dried thyme (or 2 tsp fresh thyme)
Black pepper (freshly cracked)
Toppings:
Fresh thyme (can use dried, if needed)
Chopped pecans (raw or toasted)
Extra honey drizzle
Serve With:
Crusty, toasted bread (like sourdough or baguette)
METHOD:
Make whipped feta by adding the feta cheese and greek yogurt to a food processor. Blend ingredients together for a few minutes until smooth, scraping down with a spatula as needed.
Add pumpkin puree, 1 or 2 Tbsps of honey (depending on desired sweetness), thyme, and a few cracks of black pepper to the food processor. Blend again until all ingredients are combined.
Transfer whipped feta to the fridge and chill (covered) for 30-60 minutes. This is necessary to harden and chill the dip.
When you're ready to serve this recipe, transfer the whipped feta to a large bowl. Garnish with a handful of chopped walnuts (optional), a generous sprinkle of fresh thyme, an extra drizzle of honey, and more pepper.
Serve with crusty/toasted bread or crackers for dipping. Enjoy!
📷️ .kaplan
04/04/2024
Salads And Seasons 's Sweet Pepper Pecans are the perfect 3 pm snack 🤤
INGREDIENTS:
1 cup pecan halves
2 TBSP light brown sugar
1/2 tsp dry mustard
1/4 tsp Aleppo pepper
Pinch of salt
METHOD:
Rinse the pecans under water & drain.
Mix all ingredients together in a medium bowl. Add the pecans and toss to coat. Place on a parchment lined baking sheet & bake in a 180C oven till browned about 10 minutes. Enjoy!
02/04/2024
Ever heard of Farro? Just another friend of the humble pecan, that turns a simple side salad into a hearty main. This Rocket, Goat Cheese and Pecan salad is goodie for meal prepping your work lunches like a boss 🥗
INGREDIENTS:
½ cup chopped pecans
4 packed cups of rocket
½ cup dry farro
3 cups of shredded/shaved Brussels sprouts
1 log goat cheese, crumbled (sub feta)
2 cups shredded rotisserie chicken (or 1 can drained/rinsed chickpeas)
Almond Honey Mustard Dressing
¼ cup fresh squeezed orange juice (from 1 to 2 oranges)
3 Tbsp. creamy almond butter
3 Tbsp. extra-virgin olive oil
2 Tbsp. Dijon mustard
1 Tbsp. honey
½ tsp. kosher salt
A few grinds of cracked black pepper
METHOD:
Cook Farro: Fill a medium pot half full of water. Add a pinch of salt and bring to a boil. Add farro; reduce heat and simmer until the farro is tender, about 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.
Drain, then spread grains onto a large plate or sheet pan to cool for 15 minutes.
While farro cools, prepare Almond Honey Mustard Dressing by combining all dressing ingredients in a medium bowl and mixing until smooth.
In a large bowl, combine rocket, Brussels sprouts, pecans, and farro; season with a pinch of salt and give it a toss. Add dressing and toss to combine. Add goat cheese and chicken (or chickpeas); toss again. Serve immediately.
Shout out to Dishing Out Health for sharing this delicious recipe.
28/03/2024
Level up your salad game with this delicious Candied Pecan Salad 🥗
INGREDIENTS:
Candied Aussie pecans
1 1⁄2 tbsp packed brown sugar 1 1⁄2 tsp water
1/8 tsp vanilla
1/8 tsp kosher salt
1 cup Aussie pecans
Salad
100g rocket leaves
3 fresh figs, halved or quartered, depending on size 2-3 tbsp raw sugar
2 yellow peaches
The juice of one lemon
125g good quality fresh buffalo mozzarella cheese 6 slices Prosciutto di San Daniele
Extra virgin olive oil
METHOD:
In a small bowl, combine brown sugar, water, vanilla, and salt. .
In a medium saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. Quickly drizzle the sugar mixture into the pan. Gently yet quickly stir to coat the pecans, then immediately remove from the heat.
Spread the pecans out evenly on a piece of baking to cool.
Coat the fig flesh with raw sugar, then add to a non-stick pan over medium heat. Cook until slightly softened and the sugar has melted. Set aside in the fridge to cool.
To assemble the salad, arrange the rocket on a large serving plate. Slice the peaches, then cover in lemon juice to prevent browning. Arrange on top of the rocket, followed by the figs. Tear the Prosciutto di San Daniele and buffalo mozzarella cheese and add to the salad. Sprinkle over the candied pecans, then drizzle with extra virgin olive oil.
25/03/2024
This pecan pie twist gives a traditional cheesecake a very moreish makeover! Your entire family will soon be obsessed...
INGREDIENTS:
250g packet butternut snap cookies
1 1/4 cups pecans, toasted
80g butter, melted, cooled
500g cream cheese, softened
1/2 cup caster sugar
2 tbsp brown sugar
1 tsp vanilla extract
3 eggs
Vanilla ice-cream, to serve
Sticky Rum Sauce
1 cup caster sugar
100g butter, chopped
1/2 cup thickened cream
2 tbsp dark rum
METHOD:
Grease a 20cm round (base) springform cake pan. Line side with baking paper, extending paper 4cm above edge of pan.
Place biscuits and 1/4 cup pecans in a food processor. Process until fine crumbs. Add butter. Process until just combined. Press mixture over base of prepared pan. Refrigerate while preparing filling.
Preheat oven to 150C/130C fan-forced. Using an electric mixer, beat cream cheese, sugars and vanilla until smooth and well combined. Add eggs, 1 at a time, beating after each addition until just combined. Pour mixture over prepared base. Level top. Place on a baking tray. Bake for 50 minutes or until top is just firm to touch (cheesecake will still wobble slightly in centre). Turn oven off. Cool cheesecake in oven with door ajar. Refrigerate for 4 hours or overnight.
Meanwhile, make Sticky Rum Sauce. Place sugar and 3/4 cup water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until dark golden in colour. Remove from heat. Carefully add butter (mixture will bubble and increase in size). Stir until melted. Add cream and rum. Mix well. Set aside for 1 hour to cool. Cover and refrigerate for 3 hours or until thickened (see note).
Roughly chop remaining pecans. Add to sauce, folding to combine.
Remove cheesecake from pan and place on a serving plate with sides. Spoon half of the sauce over cheesecake. Serve with ice-cream and remaining sauce.
Thank you Super Food Ideas for the recipe inspo!
20/03/2024
Transforming common Aussie pecans into delightful little bits of happiness! 🍯✨
These sugary goodness and crunchy candied pecans are a delicious combination by Bianca The Green Creator
15/03/2024
Looking for the perfect afternoon snack? These Air Fryer Sugared Pecans are sure to tick the box.
INGREDIENTS:
2 cups raw Aussie pecan halves
2 egg whites
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
METHOD:
Preheat the air fryer to 150°C.
Line a large plate or tray with baking paper.
Add two egg whites to a medium bowl and beat until foamy.
Add the sugar and the cinnamon to the egg whites and best again to combine. Add the pecans and stir to coat.
Pour the pecans into the air fryer basket and spread out evenly. Air fry for five minutes, shake the air fryer basket and air fry for a further five minutes.
Spread the pecans out on the prepared plate and allow to harden, and cool for 15 minutes.
Keep the uneaten nuts stored in an air-tight container for up to two weeks.
12/03/2024
These Pecan, Date and White Chocolate Blondies are the perfect addition to your Sunday Brunch spread!
INGREDIENTS:
220 gm white chocolate chopped
225 gm butter chopped
220 gm brown sugar
120 gm white sugar
1 tsp vanilla (because can you really bake without it?)
4 eggs beaten
220 gm plain flour
¼ tsp baking powder
¼ tsp salt flakes
125 gm pecans chopped
100 gm medjool dates chopped ( toss in a sprinkle of flour to help them separate)
70 gm white chocolate chopped extra
¼ tsp freshly grated nutmeg
METHOD:
Preheat oven to 160c (140c for fan forced). Grease and line a 19cm x 30cm baking tin, the sort you’d use to make slice/lamingtons/brownie.
In a small saucepan, combine chocolate and butter and melt until just melted and combined, don’t let it cook too long or heat too much, it should be lukewarm. Pour into a large bowl to cool. In a second smaller bowl, combine flour, baking powder, nutmeg and salt.
Once cooled, add eggs, sugar, flour, baking powder, vanilla, nutmeg and salt to the cooled melted butter and chocolate. Gently fold everything together with purposeful but gentle folds ensuring everything’s combined but not overmixed. Sprinkle in pecans, dates and white chocolate, again folding gently with only a few strokes. Pour into the prepared tin and bake 35 minutes or until the edges have pulled away from the tin and look slightly browner and crispy and the centre is just firm, but a skewer comes clean.
Cool completely in tin and cut into squares of your preferred size
Thank you Sally Frawley for sharing this delicious recipe.
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