Natvia Chocolate Almond Dukkah Cookies

October 14, 2013 at 4:00 am

choc almond dukkah bikkies w natvia

INGREDIENTS

  • 5 tblsp NATVIA (STEVIA natural sugar substitute)
  • 250 g softened butter
  • 1 3/4 cups plain flour
  • 1/3 cup cornflour
  • 1 tsp vanilla extract
  • 3-4  tablespoons YIAH Chocolate Almond Dukkah

METHOD

1. Pre-heat oven 165 degrees celsius

2. Line 2 baking trays with baking paper.

3. Beat sugar and butter until pale and creamy.  Add vanilla essence and YIAH Chocolate Almond Dukkah.

4. Sift flour and cornflour and add to the bowl and mix gently until well combined.

5. Leave in a bowl in the fridge for 15 (so the mixture isnt too soft because of the butter).

6. Take tablespoons of mixture when ready and roll into ball. Place 3 cm apart on a baking tray.

7. Dipping your fork into a little of flour, shake off the excess and place gently onto the biscuit to flatten slightly.

8.Bake approx. 15 until the top is SLIGHTLY soft to touch. These will harden once cooled down as the temperature of the butter drops. Do not move the biscuits from the tray until totally cooled down.

Note: These can be enjoyed for up to a few days in an air-tight container. You can also freeze them!

For all products pertaining to YIAH (Your Inspiration At Home) click here

Fudgey cookies

October 11, 2013 at 5:52 am

choc rasp fudgey natvia bikkies

INGREDIENTS

  • 225g softened butter
  • 1/2 cup NATVIA (stevia sugar substitute)
  • 1 egg, lightly beaten
  • 2 tablespoons YIAH Chocolate Raspberry Chocolate Powder
  • 1 cup plain flour
  • 1/4 cup cocoa powder
  • 1/4 cup Almond Meal
  • 1/4 cup 70% dark chocolate (you can use sugar free chocolate if you like)
  • approx. 2 tablespoons Chocolate Spread ( I used Sweet Williams 60% less sugar chocolate spread)

METHOD

1. Pre-heat oven to 190 degrees celsius.

2. Line 2 trays with baking paper.

3. Beat butter and sugar until creamy. Beat in the egg and mix in the other ingredients until combined. Stir in chopped chocolate.

4. Put mixture into the fridge for 10 minutes.

5. Spoon out tablespoons of the mixture and shape into balls. Space them apart on the lined baking trays. Use the handle of a wooden spoon to make a hollow slight indentation in the center.

6. Bake for 15 minutes.  Leave to cool for 10 minutes then transfer to a wire rack to cool completely.

7. Fill in the center with the chocolate spread.

Note:  These are rich indulgent cookies and great with a cup of coffee or tea.

Keep in air tight container for up to 3 days. Alternatively freeze the cookies unfilled between baking paper and wrap carefully and store in the deep freeze for up to a month and fill centers when defrosted.

For more baking goodies by YIAH – (Your Inspiration at Home) click here.

Please note the Raspberry Chocolate Truffle Powder contains sugar and is optional if you have special dietary requirements.

 

Bertolli Oil Review and Recipes

August 11, 2013 at 7:24 am
bertoli
I had the pleasure of being asked to review these gorgeous products. To be honest my initial reaction was “why do I need 3 different oils for my cooking, really – this must be a ploy for consumers to spend extra money at the checkout”. After a little experimentation I can now safely say I eat my words and totally understand the concept more than ever. Do I start with the authentic taste of The Extra Virgin Olive Oil? Yes because it reminds me of my childhood holiday in Greece of the oil used to dip my bread in for the cucumber and fetta salad – it is SERIOUSLY good! Or shall I say how much I love the smoke point and taste that the Classico brings to my roasts, grills and lasagne? Or finally that I have since purchased personally 2 x 1 litre bottles of my favourite of all: LIGHT IN TASTE. I use it in everything, well almost. I especially have found a place in my heart for it in my baking.

It is a great alternative to butter and gives a a light result.

 

Bertolli Nuts Almond Cake with Natvia

recipe8
I initially made this cake in mind for a layered dessert. Dipped cake in coffee layers of whipped cream and almonds. Since making it I realized it was more than that…a light flavoursome treat with coffee or tea. Smothered in something moist like whipped cream, melted chocolate or sugar syrup it is enhanced to another level.

INGREDIENTS:

  • 2 tablespoons hot water
  • 1/2 cup Natvia (or sugar of your choice – honey would work well too)
  • 4 eggs separated.
  • 1/2 cup Bertolli Light in Taste Olive Oil
  • 1/4 cup Almond spread (I used Macro Natural Almond spread)
  • 3/4 cup plain flour
  • 3/4 cup almond meal
  • 1/4 tsp cream of tartar
  • 1 tsp bi-carbonate of soda
  • 1/4 cup  almond flakes
  • 1/4 cup slivered almonds
  • 1 tablespoon honey

METHOD

1.Pre-heat oven to 180 degrees celsius. Use a 20 cm spring form pan lined with baking paper ( I used a silicone pan sprayed with a little oil)

2. Beat egg yolks, sugar until creamy. Add almond butter, oil, bicarb, hot water and almond spread. Beat briefly until mixed. Add flours, beat for a further 30 seconds on low.

3.In a separate bowl beat the egg whites with cream of tartar until stiff peaks form. Fold the egg whites in 2 batches into the other prepared ingredients until just combined. Pour into pan and bake for 30 – 40 minutes until golden and still slightly springy in the middle. Wait 10 minutes then transfer onto a wired rack to cool. Turn over onto plate when ready for presentation.

4. On a tray lined with baking paper add almonds and honey and toast “grill” until golden brown. Smother over cake.
If you are intending on keeping this cake for a few days I recommend you make a sugar syrup of half a cup sugar to half a cup water. Bring to the boil and simmer for ten minutes.

5. When the cake is removed from the oven pierce the cake with a skewer in many positions and immediately pour the sugar syrup over it to soak in. Then add the honey almonds on top!

 

Bertolli Nuts Almond Dessert

recipe9
A couple of days after baking the cake I cut it into pieces and briefly dipped them into cooled coffee, layer by layer. The cake layer first drizzled with melted chocolate (don’t let it touch the glass or the chocolate will go hard) then a generous layer of whipped cream with Chocolate Raspberry Chocolate Powder, a layer of flaked almonds, another layer of coffee infused cake, melted chocolate and whipped cream topped with flaked almonds again and drizzled chocolate. One cake so many ways. This recipe is really very versatile as the use of Bertolli Light tasting Olive Oil does not over power the other flavours.

 

Tuscan style Schnitzel with Bertolli
recipe10

Organic chicken breast dipped in egg then a coating of fresh bread crumbs mixed with YIAH Tuscan Capsicum Style Pesto Herbs – a match made in heaven the Bertolli Classico olive Oil. I like this oil for shallow frying as it didnt ‘blacken’ my food as some other oils do once you start cooking the second batch. the temperature of the oil was steady so the colour of  my schnitzels were consistent.

 

Breakfast Biscuits with Bertolli Light with Natvia

recipe11

INGREDIENTS

  • 2 cups Muesli
  • 1 cup plain flour
  • 1 tsp bi-carb soda
  • 1/2 cup Bertolli Light Olive Oil
  • !/4 cup honey
  • 1/4 cup Natvia (or sugar of your choice)
  • 2 Tblsp hot water

METHOD

1.Pre-heat oven to 170 degrees celsius

2.Line 2 trays with baking paper

3. Mix all the dry ingredients in a large bowl. Add all the wet ingredients and mix well ( I use my hands) . Stand 10 minutes in the fridge. Roll into 1 tablespoon (heaped) balls then flatten with your hand. Bake in the oven for 20 minutes. Allow to cool and enjoy!

CONCLUSION
I have really enjoyed reviewing these products. I was always skeptical about purchasing 3 different products for what 1 used to do the job adequately. It is not until you start experimenting that you realize that using the right kind of all in your food is a flavour enhancer. A definite positive in my book!

For any products pertaining to YIAH (Your Inspiration At Home) you can click here to find baking goodies.

Natvia Little Almond and Chocolate Cookies

June 12, 2013 at 9:35 am

recipe14a

INGREDIENTS

  • 1+ 1/4 cups Almond Meal
  • 1 cup Brown Rice Flour
  • 1/2 cup NATVIA (natural sugar substitute)
  • 1 tsp Vanilla Extract
  • 1 egg
  • 1/4 tsp baking soda
  • 100g sugarless Chocolate chopped (you can use 70% dark Chocolate instead)
  • 1/4 apple puree
  • 1/4 cup melted butter, cooled

METHOD

1. Pre-heat oven to 170 degrees celsius and line 2 baking trays with baking paper.

2. Combine butter and Natvia sugar in a bowl. Use a whisk to lightly whisk eggs.

3. Add vanilla extract, and apple puree. Stir in almond meal, brown rice flour and chopped chocolate.

4. Spoon 1 tsp of mixture then roll into a ball. Flatten the top slightly with a fork. Repeat process with the rest of the dough.

5. Bake for 15 minutes until golden.

Enjoy!

Star Sugar Free Natvia Cookies

December 25, 2012 at 9:05 am

Natvia Star Cookies

INGREDIENTS

  • 250g unsaltened butter softened
  • 3 tblsp NATVIA
  • 2 Tsp Vanilla Essence
  • 3 tablespoons creme fraiche
  • 2 1/2 cups plain flour
  • 2 tblsp cocoa

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Line 2 baking trays with baking paper.

3. Place butter and sugar in an electric mixer and beat until pale and creamy.

4. Add vanilla and creme fraiche. Beat until combined.

5. Add sifted flour and cocoa and beat until smooth dough starts to form.

6. Flatten dough into 2 lots, cover with glad wrap and refrigerate for 20 minutes.

7. Roll out dough, one at a time, between sheets of baking paper to about. 8 mm thick. Work quickly as this dough is soft. Press stars into dough then make a hole where you want to put ribbon with a thick straw. Place on baking tray with help of a silicone spatula.

8. Bake for 15 minutes or until JUST starting to firm. Allow to cool completely before decorating.

Note: Eat as is or drizzle dark or sugar free chocolate for extra something. You can also sprinkle with vanilla sugar, cinnamon sugar or icing sugar. I do not recommend over handling as they are delicate. Enjoy!