Recipes
Recipes Book
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- Pecan - The Health Nut
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Afternoon Tea
Quick Pecan, Olive and Buttermilk Bread
Chocolate Pecan Scones
Quick Pecan, Olive and Buttermilk Bread
There's nothing like the aroma of fresh bread baking to build up an appetite
325g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp mustard powder
70g freshly grated parmesan
60g (1/2 cup) grated good-quality tasty cheese or gruyere
120g pecans, toasted and roughly chopped, plus extra pecans, sliced, for topping
80g pitted black olives, slivered
2 tsp finely chopped
rosemary leaves, plus extra sprigs for topping
2 1/2 tbs olive oil
2 large eggs, lightly beaten,
plus 1 extra yolk mixed
with 2 tsp water
310ml (1 1/4 cups) buttermilk
1. Preheat the oven to 180°C. Grease a large (6cm-deep, 13cm x 23cm) loaf pan and line with greased baking paper.
2. Sift flour, baking powder, soda, mustard, and 1 tsp each of salt and pepper in a large bowl. Add cheeses, nuts, olives and rosemary, and mix well with a wooden spoon.
3. In a separate bowl, whisk together the oil, 2 eggs and buttermilk. Make a well in flour mixture, add oil mixture and stir to form a thick batter. Scrape into pan and smooth top. Brush top with egg-yolk mixture, then scatter with extra nuts, rosemary and sea salt. Bake for 40 minutes or until a skewer inserted into centre comes out clean (cover loosely with foil if browning too quickly).
4. Cool in pan for 5 minutes, then turn out and cool on a rack. (It's tempting to eat this bread straight away, but it tastes better after it has cooled.) Wrap leftovers tightly in plastic wrap and keep in the fridge for up to 3 days - once refrigerated, it's best to warm it gently in a 160°C oven or toast it.
Makes 1 large loaf
Chocolate Pecan Scones
A sweet twist to a classic recipe will have everyone addicted
2 1/2 cups self-raising flour
1 tbs caster sugar
80g butter, cubed, at room temperature
250mls (1 cup) milk, at room temperature
Extra self-raising flour
Extra 1/2 cup cocoa powder
1/4 cup icing sugar
150g dark chocolate, finely chopped
1/2 cup pecan nuts, roughly chopped
Topping
50g dark chocolate, chopped
1/4 cup thickened cream
1/4 cup chopped pecans
1. Preheat oven to 220°C. Line 2 baking trays with baking paper. Combine self-raising flour and caster sugar in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in cocoa and icing sugar.
2. Add the milk all at once. Mix until mixture begins to hold together. Do not over mix. The dough should be soft but not sticky. Bring dough together with your hands. 3. Turn the dough onto a lightly floured surface and knead gently about 4-5 times with your hands, by pressing and then turning, until the dough is just smooth.
4. Roll dough out between 2 sheets of baking paper to form a 28cm x 35cm rectangle. Sprinkle chocolate and pecans over dough, leaving a 1cm-wide strip along 1 long side. Starting from 1 long side, roll up like a Swiss roll. Cut into 14 x 2.5cm-thick rounds (take care not to squash roll).
5. Place 1 scroll onto centre of each tray. Form a ring of 6 scrolls around each centre scroll. Bake for 15 to 20 minutes, swapping trays after 10 minutes, or until cooked through. Cool for 5 minutes on trays.
6. To make topping, place chocolate and cream into a small saucepan over low heat. Heat, stirring, for 4 minutes or until melted and smooth. Drizzle over scones. Sprinkle with pecans.
Serve warm. Serves 14
