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Recipes
Choc-Hazelnut Pancakes
Makes: 16 - 18
4 cups plain flour
3 ¾ cups buttermilk
¾ cup caster sugar
3 eggs
Butter, for frying
Hazelnut spread and roasted hazelnuts, to
serve
1. Place the flour, buttermilk, sugar and
eggs in the Stainless Steel Mixing Bowl.
Using the whisk attachment mix on low
speed.
2. Melt butter in a large frypan over
medium heat. Spoon ¹/4 cup of batter
into the pan and cook until bubbles
begin to appear on the surface. Flip
pancake and cook for a minute. Repeat
with remaining batter.
3. Serve pancakes with hazelnut spread
and roasted hazelnuts.
Honey, Cranberry and Pistachio Nougat
Makes: approximately 24 pieces
2 sheets edible rice paper
2 ½ cups caster sugar
½ cup honey
¹⁄ ³ cup water
500g liquid glucose
2 egg whites
1 ½ cups pistachios, toasted
½ cup dried cranberries
1. Lightly grease a 20cm square cake pan.
Line base of the pan with 1 sheet of rice
paper, trimming to fit.
2. Combine sugar, honey, water and
glucose in a medium saucepan. Stir
over medium heat until sugar dissolves.
Bring to boil, do not stir after this point.
Using a candy thermometer cook until
mixture reaches 140°C. Immediately
remove from heat.
3. Place egg whites in the Stainless
Steel Mixing Bowl. Using the whisk
attachment whip egg whites on very
high speed until stiff peaks form.
Reduce to medium speed and slowly
add the sugar syrup in a thin, steady
stream. Once all the sugar syrup has
been added continue beating for a
further minute. Add the pistachios and
cranberries.
4. Quickly spoon into prepared pan. Top
with the remaining sheet of rice paper
and gently press to flatten.
5. Set aside to cool at room temperature
for 6 hours or until set. Remove from
pan and cut into small squares to serve.
Tip: A spoon dipped in hot water will help
spread the nougat.
17
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