A nut is a composite of a fruit and a seed, where the hard-shelled fruit does not open to release the seed (indehiscent). So, while a wide variety of dried seeds may be called nuts in a culinary context, only ones that include the indehiscent fruit are considered true nuts in a biology context. The translation of "nut" in certain languages frequently requires paraphrases as the concept is ambiguous.
Most seeds come from fruits which are free of the fruit, unlike nuts such as hazelnuts, hickories, chestnuts and acorns, which have a stony fruit wall and originate from a compound ovary. Culinary usage of the term is less restrictive, and some nuts as defined in food preparation, like pistachios and Brazil nuts, are not nuts in a biological sense. Everyday common usage of the term often refers to any hard-walled, edible kernel as a nut.
This toffee is sensational to eat on its own or use as a decadent topping for cakes, desserts or ice cream. An indulgent treat combining a beautiful balance of dark chocolate, roasted almonds and the soft crunch of buttercrunch toffee.
Almond cake is a type of Chinese pastry. In Macau, the snack has been one of the most popular specialty products. The biscuit is one of the most standard pastries in Canton, and can also be found in some Chinatown bakery shops overseas.
Apam balik is a type of pancake from Malaysia. Apam Balik is usually sold at specialist roadside stalls throughout Malaysia. This version is for the original recipe which is quite a thick batter. Make your own adjustments to the recipe ingredients, including the fillings as you go.
Crumbles are a classic winter dessert often served with whipped cream or ice cream. A delicious change to the classic apple crumble, this combination of fresh apricots and coconut makes for a quick and easy crumble to please everybody on a cold winters evening. You can use tinned apricots if the fresh ones are out of season.
Put together in just 15 minutes, this refreshing salad is perfect for a light lunch or an elegant side dish to accompany any main dish. Gluten-free and diabetic appropriate this salad is a great all-rounder for your health.
Make a dozen of these moist muffins Sunday morning to stave off early morning hunger pangs. Or, better still, set out the ingredients the night before with the recipe and let the first person up bake a batch for everyone.
The queen of Christmas coconut treats is undoubtedly bibikkan, a rich, dark moist cake made of shredded coconut, jaggery and semolina that drives the sweet tooth wild. Bibikkan takes pride of place alongside other loved seasonal preparations such as Dutch Breudher and Poffertjes.
Measurements can differ from country to country, so below we have outlined the measurements that we use at Aussie Taste. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Most recipes have temperatures converted also.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C.
Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.