New, New… and New!

by Yasmin Newman on November 10, 2009

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“Come join me this Saturday November 14th at North Sydney General Markets for the first ever Almond & The Hazelnut market stall.”

Notice anything different? Yes dear friends and food-lovers, you got it in one! Almond & The Hazelnut’s got a brand new look.

The fresh face includes new features, like regular AATH news updates ‘hot from the oven!’ (in the header, above) as well as bigger and better photography. And of course, there’s still the old trusties, like a delicious range of seasonal sweet recipes.

So take a peak around — there’s more on its way in the upcoming months — and feel free to drop me a line and tell me what you think.

This weekend kicks off the lineup with the launch of the first ever Almond & The Hazelnut store this Saturday 14th November at the North Sydney General Markets. Drop by and choose from a range of mischievous characters like Scarlet Lady, a seductive cocoa cookie studded with dark chocolate chunks and lush sour cherries; Spaniard, an almond tart, robust and mealy, from Galicia; and Blackout, a triple layer chocolate cake with a hint of coffee and a slathering of dark ganache.

You’ll also find a selection of my favourite brownies (think chewy Macadamia Blondies or frosted Hazelnut Brownies) to mix and match, as well as some take home gifts for Christmas.

And of course, what would an Almond & The Hazelnut store be without some nutty superheroes to make your own, like Vegas, a mixed bag of roasted nuts coated in maple syrup, cinnamon and cayenne spice.

So come on down for a taste test (or two!) and meet the gang. Good times guaranteed!

On a last note, I encourage you all to support both SurfAid and the Australian Literacy and Numeracy Foundation, two not-for-profit organisations close to my heart doing great things both locally and abroad. To find out more, simply click on the links above or the banners to your right.

So welcome (back) to Almond & The Hazelnut where the adventure begins…

* Scarlet Lady pictured above

“9am-3pm, Miller Street North Sydney between Ridge and McLaren Streets. Stall 67″

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Chocolate Pecan Pie

by Yasmin Newman on October 14, 2009

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Some recipes are forgotten soon after they’re baked. Others, like this one, are remembered forever.

It was Mother Dearest who discovered this particular recipe. In Gourmet Traveller she thinks, but no one is quite sure, the photocopy offering only ingredients and directions. Scribbled on top are my mum’s notes in red pen, reducing quantities and ticks of whole-hearted approval “This pie is beautiful!” along with smudges and smears of cocoa — or is it maple syrup?

A sign of a truly loved recipe.

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Dutch Apple Cake

by Yasmin Newman on August 26, 2009

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So I’m back in Australia. But I don’t want to talk about that now. No, not now. Not that I’m not over the moon to be home; I am. Just slightly more thrilled to be baking again. Don’t know what that says about a person, caring more to melt chocolate, sift flour and beat eggs, butter, sugar than caring about returning home after six months abroad.

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Eggs and Ukoy

by Yasmin Newman on August 9, 2009

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Filipinos I find to be very nifty with eggs. They’re not the only ones, mind you. I’ve always been fond of the choc-a-block stuffed American omelet (doused in melted cheese for good measure, of course) and don’t get me started on my love for the Italian fritata.

But the Filipinos use of the unassuming yet enterprising egg has always bleeped loudly on my egg-dar.  I’m talking savoury eggs here of course, and served straight up — dishes that show off that great, natural taste of scrambled eggs (creamy, silky, yolky and buttery) whilst giving a little room for some other ingredient action.

(And before you even go there, I am not in any way referring to balut and the topic is henceforth out of bounds. Click the link for said reasons why.)

I became a fan of eggy dishes at a young age when my mum first made me scrambled eggs a la Filipino. Which I later discovered when living in Mexico, were exactly the same as eggs (huevos) a la mexicano. At the time, I concluded that perhaps these were just eggs a la whatever country you were currently in. I mean, it doesn’t take a rocket scientist (or even a chef) to think up sautéed onions and tomatoes mixed with well beaten eggs.  But indeed, as I’ve discovered here, there is more to the story…

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Santol

by Yasmin Newman on July 28, 2009

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Even after 5 months here in the Philippines (wow, has it already been that long?), I am still discovering new things daily. Yesterday, I divined that I am somewhat lazier than I was before (or in no rush as the Filipinos would see it), and the day prior that my pants feel a touch tight (hey, it’s not me deep frying everything!)

Jokes aside (albeit true), I am as excited by these finds as I was the day I arrived. Particularly when it’s in the food department, and in the case of today, when a real goodie.

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