Strawberry Hazelnut Slice Food

STRAWBERRY AND HAZELNUT SALAD WITH ORANGE BLOSSOM DRESSING

Steps:

• Cover the raisins with hot water in a small bowl and let stand until plump, about 10 minutes. Drain and set aside.
• Meanwhile, toast the hazelnuts in a large pan over medium-high heat, shaking the pan frequently, until the skins begin to fall off and the nuts are toasted, 5 to 7 minutes. Transfer to a cutting board and coarsely chop. Set aside.
• Mix the white wine vinegar, orange blossom water, honey and 1/4 teaspoon salt in a large bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Add the strawberries, figs, apricots, spring mix, hazelnuts, raisins and 1/2 teaspoon salt to the bowl and toss until well combined. Serve immediately.

STRAWBERRY HAZELNUT TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment. Trace two 8-in. circles 1/2 in. apart on the paper; set aside., Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts., Bake at 375° for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening; stir until smooth. Cool to room temperature., To assemble, place a meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream., Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries.

STRAWBERRY HAZELNUT TART

Steps:

• Heat oven to 190C/170 fan/gas 5. Tip the flour and ground hazelnuts into the food processor and add the butter. Process until it looks like fine crumbs, then add the sugar and mix briefly. Add the egg yolk and 1-2 tbsp cold water, then pulse to a firm dough.
• Knead the dough briefly on a lightly floured surface, then roll out and use to line a 23-24cm loose-based flan tin. Using a sharp knife, trim off the excess pastry, then chill for 15 mins. Line pastry case with a round of baking parchment and fill with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-7 mins until the pastry is cooked and pale golden.
• Put the toffees and milk in a small pan and gently heat, stirring until the toffees have melted and you have a smooth glossy sauce. Set aside.
• Beat the mascarpone with the icing sugar to loosen it. Whip the cream until it just holds its shape, then fold into the mascarpone. Slice half the strawberries and mix into the cream. Remove the pastry case from the tin and set on a serving plate. Spread two-thirds of the toffee sauce over base, then spoon over the mascarpone.
• Slice the remaining strawberries and scatter over the filling. Drizzle the rest of the toffee sauce over the strawberries and sprinkle with the hazelnuts.

STRAWBERRY HAZELNUT CREPES

Steps:

• In a blender, add the eggs, milk and 1 cup water. Add the flour, pour in the melted butter and add the salt. Blend on high until well mixed, pausing to scrape the sides as needed. Transfer the batter to a container and refrigerate at least 2 hours before use.
• Heat a 12-inch nonstick skillet over medium-high heat. Add 1/2 cup batter while swirling the pan to coat the pan's bottom. Cook 1 to 2 minutes, and then carefully flip the crepe. Spread some hazelnut spread and add some fresh sliced strawberries to the top right area of each crepe. Fold, remove from the skillet and serve.

STRAWBERRY-HAZELNUT FRENCH TOAST

Steps:

• In a microwave, melt butter with brown sugar and corn syrup; stir until brown sugar is blended. Pour into a greased 13x9-in. baking dish; top with bread., In a large bowl, whisk eggs, cream, liqueur and vanilla; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until top is puffed, edges are golden and a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving. Serve with strawberries and hazelnuts.

STRAWBERRY CHOCOLATE HAZELNUT TOASTIES

Steps:

• spread each slice of bread with 1 1/2 tablespoons of nutella on one side.
• only.
• sprinkle 1/2 of the chopped hazelnuts over the nutella on 4 pieces of bread
• remove the leafy bits from the strawberries and slice coarsely.
• lay strawberries evenly to cover the surface of the 4 pieces of bread with.
• hazelnuts.
• sprinkles remaining hazelnuts over the strawberries and then cover each with.
• another piece of bread, nutella side down to make a sandwich.
• cook sandwiches one at a time for 1-2 minutes on each side, spray between.
• flipping each one.
• to serve slice diagonally into two triangles, dust with icing sugar and.
• garnish with extra strawberries.

HAZELNUT, CHOCOLATE AND STRAWBERRY TORTE

Steps:

• for cake:
• Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment. Butter and flour parchment. Finely grind hazelnuts and 2 tablespoons sugar in processor. Place 2/3 cup ground-nut mixture in medium bowl; add flour and whisk to blend. Reserve remaining nut mixture for garnish.
• Using electric mixer, beat eggs and 2/3 cup sugar in large bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Fold in flour mixture in 3 additions.
• Transfer batter to prepared pan. Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Transfer cake to rack. Cool in pan 10 minutes. Run small knife between pan sides and cake to loosen. Turn cake out onto rack; peel off parchment. Cool completely.
• for ganache:
• Bring cream to simmer in large saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Pour into 13x9x2-inch glass dish. Refrigerate until ganache thickens to spreadable consistency, stirring occasionally, about 1 hour 30 minutes (ganache will resemble thick pudding). Transfer 3/4 cup chocolate ganache to small bowl; set aside for garnish.
• Cut cake horizontally into 2 layers (layers will be thin). Place 1 cake layer, cut side up, on platter. Spread 1/2 cup chocolate ganache over. Arrange sliced strawberries in slightly overlapping concentric circles over ganache. Spread 1/2 cup ganache over cut side of second cake layer. Place cake layer atop strawberries, ganache side down, and press slightly to adhere. Spread remaining chocolate ganache over sides and top of cake. Gently press reserved ground hazelnuts onto sides of cake.
• Transfer reserved 3/4 cup ganache to pastry bag fitted with medium star tip. Pipe 8 rosettes around top edge of cake, spacing apart. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before continuing.)
• Starting 1/3 inch from stem end of whole strawberries, thinly slice strawberries lengthwise to tip. Press slices slightly to fan. Place fanned berries between rosettes on cake. Garnish with additional toasted hazelnuts, if desired.

HAZELNUT SPONGE ROLL WITH STRAWBERRY CREAM

Steps:

• Also need 1 swiss roll tin, greased and lined with baking paper.
• Hull and slice a little over 1/2 punnet strawberries (sufficient to make up to 1 cup).
• Sprinkle with caster sugar.
• Whip the cream SOFTLY.
• Add vanilla essence, sliced strawberries and any syrup'residue' in the bottom of the bowl from the berries.
• Beat for a few seconds, mashing the strawberries into the cream.
• Separate eggs.
• Put YOLKS in small bowl, and WHITES into larger bowl.
• Whisk YOLKS and sugar until thick and creamy.
• Add hazelnuts and flour.
• Beat egg WHITES separately until stiff.
• Add a spoonful of the beaten egg whites to the yolks to soften slightly.
• Fold the yolk/hazelnut mixture gently through the the remaining beaten egg whites.
• Brush paper-lined swiss roll tin lightly with melted butter.
• Place the sponge mixture into the tin and spread quickly to the edges.
• Bake in a moderate oven for about 15-20 minutes.
• Turn out onto a clean TEATOWEL sprinkled well with sugar.
• Roll up (from the longest side).
• Roll the cloth INTO the cake!
• NOTE: be careful NOT to roll TOO tightly as this will cause the sponge to flatten.
• Hold hot cake for a few seconds, then gently UNroll- to remove the teatowel.
• Roll sponge back up and leave till cold, then unroll sufficiently enough to fill with the Strawberry Cream.
• Cut into thick slices and serve with the remaining strawberries (whole or halved).

HAZELNUT MACAROON AND STRAWBERRY TART

Steps:

• For filling:
• Combine all ingredients in heavy large skillet. Stir over high heat until sugar dissolves and mixture comes to boil. Boil until very thick, stirring frequently, about 13 minutes. Cool in pan. (Can be prepared 2 days ahead. Transfer to small bowl, cover and refrigerate.)
• For crust:
• Position rack in center of oven and preheat to 350°F. Line 11-inch tart pan with removable bottom with heavy-duty foil, pressing firmly into scalloped sides of pan. Grease foil and dust with matzo cake meal. Finely grind nuts, sugar, salt and cloves in processor. Add egg and extract and process until mixture just holds together. Reserve 1/2 cup dough for another use. Using moistened fingertips, press remaining dough onto bottom and up sides of prepared pan. Bake until crust is golden, crinkled and feels dry, about 13 minutes. Cool crust completely in pan on rack. Remove tart pan sides. Carefully peel foil off crust. Return crust to pan. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
• Spread filling over crust. Starting at edge of tart, cover tart with berry slices in overlapping concentric circles, with first circle leaning against crust edge. (Can be prepared 3 hours ahead. Chill.)
• Remove tart from pan. Cut into wedges and serve.

STRAWBERRY-HAZELNUT MERINGUE SHORTCAKES

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Using a measuring cup and spatula or an ice cream scoop, drop meringue into 8 even mounds on a parchment-lined baking sheet. With the back of a spoon, shape into 3-in. cups. Sprinkle with hazelnuts. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper., Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries.

STRAWBERRY HAZELNUT SLICE

Steps:

• Cake - Beat egg whites until soft peaks form, gradually add sugar, beating well after each addition, then add yolks, all at once, beat only until colour is evenly mixed through.
• Sift flour several times, then sift flour and hazelnuts over egg mixture and fold through lightly.
• Combine hot water and butter, stir until butter melts, pour all at once over mixture, fold through quickly and pour into greased and paper lined 28cm x 18cm (11" x 7") cake tin.
• Bake in 190-200 deg C (375-400 deg F)oven for 20 to 25 minutes or until lightly browned and elastic to touch, turn immediately on to wire rack and cool.
• Using a sharp knife, cut cake in half, horizontally and line tin with aluminium foil, place bottom half of cake in tin and sprinkle combined Cointreau and milk over cake.
• Spread prepared filling over cake then place remaining half of cake on top, refrigerate until filling has set.
• To serve, remove cake from refrigerator, remove from tin, trim edges, dust top with extra sifted icing sugar, heat jam and water in small saucepan, push through sieve (optional) and cut reserved strawberries in half (leaving leaves for colour), brush with glaze, decorate top of slice.
• Filling - Reserve 4-6 strawberries for decoration, wash and hull remaining strawberries, place in blender, blend on high speed 30 seconds, then add icing sugar, blend further 30 seconds.
• Sprinkle gelatine over water, stand over hot water until gelatine has disolved, cool slightly then whip cream until soft peaks form and stir in strawberry mixture then quickly fold in dissolved gelatine.