Time 30m Yield about 6 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.
Time 40m Yield 36 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart. Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 19 Steps:
Preheat oven to 180°C. Sauté the onions in the oil/butter mixture. Cover with a greaseproof paper circle as well as a lid. Cook very slowly for about 20 minutes. Add the garlic, carrots and ginger and cook under the paper for a further 10 minutes. Add all the spices and seasoning ingredients. Turn up the temperature and stir-fry the nuts and chickpeas. Soak the bread in the stock, mash it with a fork and add to the mixture. Place mixture into an oven-proof dish. Beat the topping ingredients together and pour over bobotie. Bake at 180°C for 30 minutes until set and golden brown.
Time 35m Yield 8 servings Number Of Ingredients 20 Steps:
Braise the onions in the oil and melted butter for about 20-25 minutes. Cover the onions with a wax paper circle and lid so the flavour and moisture are retained.Add the garlic, carrots and ginger and heat for another 10 minutes while covered. Add all the seasonings, increase the heat and stir-fry for about 2-3 minutes. Add the nuts. Soak the bread in the stock, mash and add to the nut mixture and mix. Spoon into 10 individual ovenproof dishes. Alternatively, line the hollows of a muffin tin with softened poppadums (see hint) and fill with the mixture. Spread evenly and place a rolled-up lemon leaf on top of each individual bobotie.Beat the topping ingredients together and pour over each bobotie. Bake for 35 minutes or until done.Serve with rice, hard-boiled egg and sambals such as grated apple mixed with a little onion, sultanas and honey, banana slices mixed with chopped onion and a little curry powder, or grated cucumber mixed with garlic and Bulgarian yoghurt.Serves 8.
More about “macadamia nut bobotie recipes”
Time 1h Yield 8 serving(s) Number Of Ingredients 19 Steps:
Saute onions in butter and oil. Cover and sweat slowly-around 20 minutes on low. Add garlic, carrots, and ginger and cook covered for 10 minutes. Add all the spices and seasonings, turn up to medium and cook for three minutes. Add nuts and stir. Add bread crumbs and stock. Toss well and remove from heat. Dip the poppadams in water to soften and then press into individual ramikins or custard cups. Fill each evenly with filling. Whip together topping ingredients and top each evenly. Place 1 split leaf on each. Bake at 350F until golden and set.
