Preparing lovely desserts using hazelnuts (Adrian Johnson Jr.)

The nuts of the hazel are known as hazelnuts. They are also known as filbert nuts or cobnuts. Hazelnuts are mainly used in confectionery to prepare praline and they are also used to prepare chocolate truffles in combination with chocolate and products such as Frangelico liqueur and Nutella. Oil made from hazelnuts is strongly flavored and it is usually used as cooking oil. Below mentioned are a few recipes which use hazelnuts as one of the ingredients.

Chocolate truffles

Ingredients required are:
Hazelnuts - 1 c
Bittersweet chocolate - 3 ? ounces
Heavy cream - ? c
Hazelnut liqueur - 1 ? spoons
Prepared coffee - 1 spoon
Vanilla extract - ? tsp

Preparation: Preheat the oven to 325 degrees Fahrenheit. Place the hazelnuts on a sheet pan after chopping them. Roast for 10 minutes in the oven. Keep them aside and cool them.
Finely chop the chocolate and place it in a bowl. In a small saucepan, heat the cream till it boils. Into the bowl of chocolate, immediately pour the hot cream through a sieve. Stir the chocolate and cream together with a wire whisk slowly till the chocolate gets completely melted. If the chocolate is not melted completely, place it in a bowl over a pot of simmering water and stir it for 5 minutes or till it melts. Whisk in the coffee, vanilla and hazelnut liqueur. Cover it and keep it in the fridge for 45 minutes to one hour till it is firm enough to scoop.

Make dollops of the chocolate mixture. With parchment paper, line a baking sheet and place these dollops of mixture onto it. Keep them in fridge for 15 minutes or till they are firm enough that you could roll them into rough spheres. Over the chopped hazelnuts, roll the chocolate truffles and chill them again. It would be best if you could chill them overnight in the fridge.

Praline

Ingredients required are:
Hazelnuts - 5 oz
For the pan, canola oil
Sugar - 2 c
Freshly squeezed lemon juice - 1 ? spoons

Preparation: With a rack in the center, preheat the oven to 350 degrees. On a rimmed baking sheet, spread the nuts. Toast them in the oven for about 8 minutes or till they are fragrant. Take the nuts out of the oven and rub them with a clean kitchen towel vigorously to remove the brown skins. With oil, lightly brush a rimmed baking pan of size 8x12 inch. Into the pan, spread the peeled nuts.

Combine lemon juice and sugar in a medium saucepan. Over medium heat, cook it and with a damp pastry brush, keep brushing down the pan's sides to remove any sugar crystals for about 9 minutes or till the mixture is amber. Over the nuts, pour this mixture directly to create a thin layer. Keep it aside to cool for at least half an hour.
In the bowl of the processor, place half of the praline and process till it is very fine and there are no sharp pieces. Chop the balance praline into tiny pieces to use them for decoration.

As you see, there are some interesting recipes for hazelnuts - also called hasseln?dder by the Danish chefs. But, if you want to learn some more and improve your cooking skills, then Isabellas.dk is the place for it(don't feel abused about the Danish content, just click on Google transalte).

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Pal Payasam - My 150th post!

Ingredients

Unakkalari /payasam rice - 1/2cup

Whole milk - 1L

Water - 2cups

Sugar - 3/4cup

Cardmom -2

 

Payasam rice/Unakkalari

Method:

Mix together milk and water .Boil it in a thick bottomed vessel on medium heat till the milk reduces to half.Wash the rice and add to the boiling milk .Stir it continuously till rice is done.Add sugar and crushed cardmom to this.Cook  for 10 more minutes.Switch off stove.Serve hot or chilled.

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Paal Paniyaram - Chettinad Special

Ingredients:

Raw rice - 1/2cup
Urad dal - 1/2cup
Salt - a pinch
Coconut - 1
Sugar - 5tbsp
Cardmom - 2
Oil for frying

Method:

1 Soak rice and urad dal for 3hrs.Grind it with salt to a smooth paste(like idly batter).
2 Extract coconut milk from coconut and add sugar ,cardmom powder and mix it well.
3 Heat oil in a pan and fry 1tsp of the batter.It should form round balls.
4 Add the fried balls into coconut milk.Soak it for 15 minutes and then serve.

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Badam Halwa

Ingredients:

 Badam/almonds - 2cups
Milk - 2cups
Sugar - 11/2cups (Increase according to your taste)
Pinch of saffron
1/4 cup Ghee
Pinch of yellow food color(optional)

Method:

Soak almonds in hot water for 15 minutes.Remove the skin and grind into a coarse paste with milk.Soak saffron threads in 2tbsp of milk.
Heat 1tbsp of ghee in a thick bottomed pan.Add pureed badam ,sugar and soaked saffron with milk and stir it continuously .Add the rest of ghee and food color.Keep stirring them till halwa becomes thick.Pour the halwa
into a greased dish.Allow to cool.Garnish with almonds.

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Palada Pradhaman for 1st Blog Anniversary + Onam

Today, 23rd of August, Sree's Recipes is becoming 1 year old! :-) Looking back, its been an amazing journey so far. I started this as a time pass, but now this blog and interacting with all of you is part of my life. I sincerely thank each of you for your support, encouragement and above all the inspiration to continue my experiments. I have learned a lot from each of you and I thank you for it.
   
It is such a wonderful coincidence that the 1st anniversary is also the Thiruvonam day! I wish each of you a very Happy Onam. To all my blogger friends out there, many more happy blogging days and wonderful recipes ahead!   

Ingredients:

Rice ada -200g
Milk - 2L
Sugar -500g
Ghee - 2tbsp
Cardmom -4
Fried Cashews and raisins

Method:

Wash the ada in cold water.Boil some water and pour this over the washed ada.Close it for 15  minutes.
Boil 2L milk with 1/2L of water and add the soaked ada.Cook in gentle fire stirring all the time till the ada becomes very soft and the color of the milk changes to pink.add sugar and continue stirring for 3 minutes.To this add Ghee and cardmom powder and stir for 2 minutes on low flame.Switch off the flame and add fried cashews and raisins .Keep it aside for sometime.Serve hot or chilled.

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Banana Ice Cream with Almonds and Chocolate

Ingredients:

Ripe Banana - 4
Whipped Cream - 11/2cup
Condensed Milk -1tin
Milk Chocolate pieces - 1/2cup
Almonds (sliced)- 1/2cup
Lemon Juice -juice of 1 lemon

Method:
Puree the banana using a blender.Add lemon juice and mix well.Pour condensed milk and combine well.
Add whipped cream and mix gently using a whisk.Pour this to a glass dish & Cover it.Place in the freezer for 4hours.After 4 hours take the dish and mix almonds and chocolate pieces.Return dish to the freezer.
Freeze for another 8hours.Serve the ice cream with sliced bananas.Enjoy!

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Elaneer(Tender Coconut) Pudding

Ingredients:

Tender Coconut water  - 2cups

Thin Scrapings of tender coconut -1cup

Agar Agar /China Grass -10g

Condensed Milk - 1/2tin

Milk - 1 1/2cup

Water - 1cup

Cherries for garnishing

Sugar -according to your taste

Method:

In a pan boil milk and  condensed milk  .Stir well.Add sugar to this.Mean while soak agar agar powder in 1 cup of water and heat on low flame till the powder completely dissolves.Strain it and pour this to milk mixture.Mix  tender coconut scrapings to this.Allow to cool and refrigerate.Decorate with chopped cherries.

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No Bake Cheesecake with Cherry Topping

Ingredients:

For Crust

Marie Biscuits (Powdered)- 200g

Butter - 100g

For Cream cheese Layer

Paneer - 350g

Condensed milk - 1tin

Honey - 6tbsp

Sugar - 2tbsp

Egg yolks - 2(optional)

Lemon Juice - 1tbsp

Gelatin - 1tbsp

Cold water - 1/4cup

Topping

Cherry pie filling - 1 can

Method:

1 Soak gelatin in cold water.Set aside.

2 Heat butter in a pan .Add the powdered biscuits and mix well till get a nice aroma.

3 Take a spring form pan and put the mixture.(use springform pan for this.)

4 Press the crumbs evenly over the bottom  and refrigerate it for 10 minutes.

5 In a blender add paneer,condensed milk,honey,sugar,egg yolks and lemon juice.Blend to a smooth consistancy.

6 Double boil the soaked gelatin.Add this to paneer  mixture.Mix well.

6 Pour this over the biscuits layer.Again refrigerate it  for 30minutes.

7 Spread topping over the cheese layer.

Recipe Courtesy : Lakshmi Nair

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Pineapple Rava Kesari

 Ingredients:

Rawa - 1cup

Pineapple ,pureed - 1cup

Sugar - 1 cup

Saffron(Kesar) - 4 strands,Soaked in 1tsp milk

Ghee -2tbsp

Water - 2cups

For garnishing

Fried Cashews & raisins

Pineapple chunks

Method:

Heat 1tbsp ghee in a pan.Add and fry the rawa tilla nice aroma comes out.Keep aside.

Same pan add ghee,Pineapple puree,water and sugar.Boil it.Add rava to it slowly by stirring continuously ,so that no lumps are formed.Add saffron to this.Switch off the stove.Garnish with pineapple chunks ,fried cashews and raisins.

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Steamed Honey Sponge Cake

Ingredients:

All purpose flour - 1cup
Baking Powder - 1tsp
Baking Soda -1tsp
Custard Powder -1tbsp

Butter - 3tbsp,at room temp.
Brown sugar - 1cup
Cooking oil - 3tbsp
Vanilla Essence - 1tsp
Honey -2tbsp
Eggs -3

Method:

Sift together flour,baking powder,baking soda and custard powder.Keep it aside.

In a bowl add butter and brown sugar.Mix well using a whisk.Add oil and whisk.Add honey and vanilla essence and mix well.Add the eggs 1 at a time and whisk.
Add the flour mixture ,little by little to this.Whisk well after each addition.Now the batter is ready.
Pour this to a well greased dish and cover it with an aluminium foil.Place the dish in a steamer and steam it on low flame for  about 35-40 minutes.After that switch off the stove and allow it to cool.Serve hot with honey.

Recipe Courtesy - http://www.mariasmenu.com/

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Mango Icecream

Ingredients:

Mango Pulp - 30 oz can

Condensed Milk - 14 oz can

Whipped cream - 250ml

Fresh Mango pieces - 3tbsp(optional)

Method:

In a bowl mix together mango pulp  and condensed milk.Add  whipped cream and mix gently using  a whisk .Pour this to a dish and cover it tightly.Place in the freezer for 2 hrs.After 2 hours ,take the dish and mix the mango pieces and return  dish to the freezer.Freeze for another 3 hours.Serve the icecream with a scooper and enjoy!!!

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Carrot Halwa - Happy Diwali to all!!!

First of all 'HAPPY DIWALI'  to everybody.Diwali is a special day for all of us.But this year's Diwali is special one for me because, its my Hubby's Birthday!!! I love him more than anything in this world.

He likes carrot halwa a lot. So i made this  especially for him.

Ingredients:

Grated  Carrot - 5 cups

Condensed Milk - 1/2 tin

Milk - 1cup

Cardmom Powder - 1/2tsp

Ghee - 2tbsp

 Cashews and Dry grapes -1tsp each

Method:

In a thick bottomed pan add the grated carrot and milk.Boil till thick,stirring occasionally.Once it starts thickening pour the condensed milk over this.Mix it and cook well till it become almost dry.Add 1tbsp of ghee and cardmom to this and  mix well.Heat 1tbsp ghee in a small pan and fry the cashews and dry grapes.Garnish the halwa with this.Enjoy the delicious dessert!!!

 I wish  you and yours  a very happy Diwali!!!

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Parippu Pradhaman

Ingredients:

Moong Dal(cherupayar parippu) - 1/2 cup
Jaggery cyrup - 1 cup
Ghee - 3 tbsp
Thin Coconut milk(onnam paal) -1cup
Semi thick coconut milk(Randam paal) - 1/2 cup
Thick coconut milk(Moonnam paal) -1/2 cup
Cashews - 1tbsp
Dry grapes - 1 tbsp
Coconut slices- 2 tbsp

Method:

Roast the moong dal till it becomes light red.Add enough water and pressure cook the dal.Mash it with a spoon.Add the Jaggery cyrup and 1 tbsp ghee to this.Stir well for about 15 minutes.It should be thick consistency.Add Thin coconut milk(Moonnam paal )to this.Bring to boil.Then add the semi -thick coconut milk (randam paal ).Boil it for 5 mins.
When it is boiling fully, add the thick coconut milk (onnam paal).Stir well.Add the crushed cardmom ,Mix well and turn off the stove.
In another pan Put some ghee and fry the cashews and dry grapes.keep it aside.In the same pan add the coconut slices and fry till it become golden brown.
Put these on top of the paayasam.Close it and let it cool.
Enjoy the delicious Pradhaman! :)

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Badam-Milk Pudding

Ingredients:

Badam(almonds) - 1/2 cup
Milk - 2 1/2 cups
Corn flour - 2 1/2 tbsp
Condensed Milk - 1tin
Dates - for garnishing

Method:

Blanche the Almonds by pouring boiling  water over them in a pot and setting it aside for 3 minutes.Drain off the water and remove the skin.Cut into lengthwise.keep it aside. Boil the milk and slowly add milkmaid ,keep stirring.Mix some water to cornflour.Add this to the Boiling milk.When it become thick consistency add the almonds to this.Mix well and switch off the stove.Pour this to a pudding dish and allow to cool.Garnish with Whole Almonds and Dates.

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Caramel Custard

Caramel custard is an easy dessert with simple ingredients.


Ingredients:

2tbsp Sugar(for the caramel)
3 Eggs
3/4 cup sugar
2 cups whole milk
1tbsp vanilla essence


Method:

Heat the pan in medium heat.add 2tbsp sugar and melt it(You can add 1tbsp water to this,otherwise it will burn)make the caramel and pour immediately to the moulds.keep it aside.

To prepare custard, beat the eggs, milk and sugar in a bowl.Add vanilla essence & mix well. Strain mixture before pouring over caramel in mould/s. Cover the dish with aluminium foil.

Pour 2 glasses of water in a pressure cooker .Keep the dish in that and close the cooker . Cook for 25minutes on a slow flame.Turn off the gas.allow to cool.
When it is cooled demold the custard.Now you will get the beautiful golden colour custard.

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