If you have delicious, healthy recipes that use Nelson Market produce, please email them to info@nelsonmarket.co.nz We want to promote the use of the wonderful variety of foods & produce sold at the Nelson Market in cooking and would like more recipes to add to this Recipe page.
sweet hazelnut butter
This is a combination of hazelnuts and coconut oil, both available from the Nelson Market.
Ingredients
1 cup hazelnuts (roasted)
1 1/2 tablespoons of Lav Kokonas Virgin Coconut Oil
3 tablespoons cocoa powder
1/3 cup maple syrup
1 teaspoon Venui Vanilla Extract
1/4 to 1/2 cup coconut milk or coconut cream – I prefer to use coconut cream. A wee tip for you here, put the tin of milk or cream into the fridge the day before if you are feeling organised. It will help the fat content to set a little and the water content to separate so you maximise the fats you are using.
1/8 teaspoon salt
Using a food processor – blend the hazelnuts until they form a nut butter. In my domestic food processor (not particularly fancy), it took about 2 minutes to get to a good consistency. Then add in 1/4 cup of the coconut milk along with all the other ingredients. Blend until the mixture is creamy and smooth. Add more coconut milk if needed. Pour into sterilised jars. I’m keeping mine in the fridge, because of the coconut milk content and it still has a nice spreadable consistency. Enjoy.
From Belinda Roselli
Lav Kokonas
Ingredients
1 cup hazelnuts (roasted)
1 1/2 tablespoons of Lav Kokonas Virgin Coconut Oil
3 tablespoons cocoa powder
1/3 cup maple syrup
1 teaspoon Venui Vanilla Extract
1/4 to 1/2 cup coconut milk or coconut cream – I prefer to use coconut cream. A wee tip for you here, put the tin of milk or cream into the fridge the day before if you are feeling organised. It will help the fat content to set a little and the water content to separate so you maximise the fats you are using.
1/8 teaspoon salt
Using a food processor – blend the hazelnuts until they form a nut butter. In my domestic food processor (not particularly fancy), it took about 2 minutes to get to a good consistency. Then add in 1/4 cup of the coconut milk along with all the other ingredients. Blend until the mixture is creamy and smooth. Add more coconut milk if needed. Pour into sterilised jars. I’m keeping mine in the fridge, because of the coconut milk content and it still has a nice spreadable consistency. Enjoy.
From Belinda Roselli
Lav Kokonas
Low sugar Chocolate
- ½ cup Lav Kokonas Virgin Coconut Oil
- ½ cup Cocoa powder
- ¼ cup sweetener of your choice. Maple or Agave syrups are great to use as they are low GI or for those of you who wish to use a non refined sweetener, try raw honey. There are some great honeys available at The Nelson Market, we’ve enjoyed using Mountain Valley Honey because it is raw, which is said to retain nutrients and makes for high antioxidant qualities.
For a twist, why not try these suggestions:
Vanilla Twist – add 1 tsp of Venui Ground Vanilla Beans (add when combining oil and cocoa)
Ginger Twist – add 1 tsp of Venui Ground Ginger (add when combining oil and cocoa)
Turmeric Twist – add 1 tsp of Venui Ground Turmeric (add when combining oil and cocoa
From Belinda Roselli
Lav Kokonas
Asparagus
When buying asparagus the first maxim is ‘the fresher the
better’, and where better to find it than The Nelson Market.
Asparagus is so versatile, steamed, hot or cold, soups, finger foods,
frittatas, .. mmmm.. or the classic favourite, asparagus with poached eggs and hollandaise sauce. Another is asparagus & scallop salad with avocado & citrus dressing … or tossed into stir fry or pasta dishes and so on… here is a favourite;
Baywick Inn – Asparagus & Warm Chicken Salad with Chilli Lime Dressing
2 chicken breasts
2 Tbsp olive oil
2 Tbsp of chopped ginger
2 cloves of garlic
Heat oil in a frying pan, add garlic & ginger, add chicken breasts and saute until cooked through. Set aside to rest for 10 min. then slice breasts into pieces.
Meanwhile prepare
12-16 spears of asparagus & 12-16 fresh snow peas
Blanch snow peas & asparagus in boiling salted water.
Cool immediately in cold water. Slice asparagus into bite size pieces.
1 punnet of cherry tomatoes, cut in half
1 red/or yellow pepper thinly sliced
4 spring onions sliced
fresh basil leaves for garnish
250g Angel hair spaghetti or 1 package for fresh spaghetti pasta – cook ‘al dente’. Refresh under cold water, drain and toss with 1-2 tbsp of olive oil, set aside.
Toss all ingredients together in a large bowl with Chilli Lime dressing .
Garnish with fresh basil leaves, season to taste, serves 4.
Delicious served cold the next day for lunch and also makes an excellent entree for a luncheon or dinner party.
Chilli Lime Dressing
4 Tbsp fresh lime juice
3 Tbsp soya sauce
2 Tbsp chilli oil (or infuse an oil with dried or fresh chilli, making it as hot as you desire)
1 Tbsp brown sugar
2 tsp minced garlic
2 tsp minced fresh ginger (if desired)
Mix all ingredients together in a jar and shake.
better’, and where better to find it than The Nelson Market.
Asparagus is so versatile, steamed, hot or cold, soups, finger foods,
frittatas, .. mmmm.. or the classic favourite, asparagus with poached eggs and hollandaise sauce. Another is asparagus & scallop salad with avocado & citrus dressing … or tossed into stir fry or pasta dishes and so on… here is a favourite;
Baywick Inn – Asparagus & Warm Chicken Salad with Chilli Lime Dressing
2 chicken breasts
2 Tbsp olive oil
2 Tbsp of chopped ginger
2 cloves of garlic
Heat oil in a frying pan, add garlic & ginger, add chicken breasts and saute until cooked through. Set aside to rest for 10 min. then slice breasts into pieces.
Meanwhile prepare
12-16 spears of asparagus & 12-16 fresh snow peas
Blanch snow peas & asparagus in boiling salted water.
Cool immediately in cold water. Slice asparagus into bite size pieces.
1 punnet of cherry tomatoes, cut in half
1 red/or yellow pepper thinly sliced
4 spring onions sliced
fresh basil leaves for garnish
250g Angel hair spaghetti or 1 package for fresh spaghetti pasta – cook ‘al dente’. Refresh under cold water, drain and toss with 1-2 tbsp of olive oil, set aside.
Toss all ingredients together in a large bowl with Chilli Lime dressing .
Garnish with fresh basil leaves, season to taste, serves 4.
Delicious served cold the next day for lunch and also makes an excellent entree for a luncheon or dinner party.
Chilli Lime Dressing
4 Tbsp fresh lime juice
3 Tbsp soya sauce
2 Tbsp chilli oil (or infuse an oil with dried or fresh chilli, making it as hot as you desire)
1 Tbsp brown sugar
2 tsp minced garlic
2 tsp minced fresh ginger (if desired)
Mix all ingredients together in a jar and shake.
Fig and Hazelnut Tarts
As spring ripens into summer outdoor picnics once again come to mind. A harvest of Figs can be paired with Hazel Nuts to perform a small miracle on the taste buds and become the centre piece of any picnic. Just a little chewy, sticky and sweet in the right proportions, try this delicious recipe.
Fig and Hazel Nut Tarts
Makes Whole 8″ tart or individual 3 3/4 inch tarts
8 fresh figs
150g of skinned hazel nuts
2 tbsp of all purpose flour
1/2 cup icing sugar
1 large egg + 1 large egg white
2 tbsp melted butter
1 tbsp brandy or orange juice
1/8 tsp freshly ground pepper
2 tsp grated lemon zest
non stick vegetable spray
Heat oven to 190C or 375F degrees
Dice 6 of the figs into medium dice, set aside
In a food processor, process nuts until medium fine, sift togetherflour and sugar and add to nuts. Pulse to combine, add remainingingredients and process for about 10 seconds. Add batter to figs and mix together.
Spray four tart pans or 1 large 8 inch tart pan, add the batter.
Cut remaining 2 figs lengthwise into 6 slices and arrange over the top of the tart.
Place pan on a baking sheet and bake until set and golden brown, small ones about 40 mins. large about 1 hour.
Remove from oven, cool slightly and dust with icing sugar and serve.
Bon appetit,
Recipe is compliments of Janet Southwick
The Baywick Inn
51 Domett
Street
Nelson
baywicks@iconz.co.nz
Fig and Hazel Nut Tarts
Makes Whole 8″ tart or individual 3 3/4 inch tarts
8 fresh figs
150g of skinned hazel nuts
2 tbsp of all purpose flour
1/2 cup icing sugar
1 large egg + 1 large egg white
2 tbsp melted butter
1 tbsp brandy or orange juice
1/8 tsp freshly ground pepper
2 tsp grated lemon zest
non stick vegetable spray
Heat oven to 190C or 375F degrees
Dice 6 of the figs into medium dice, set aside
In a food processor, process nuts until medium fine, sift togetherflour and sugar and add to nuts. Pulse to combine, add remainingingredients and process for about 10 seconds. Add batter to figs and mix together.
Spray four tart pans or 1 large 8 inch tart pan, add the batter.
Cut remaining 2 figs lengthwise into 6 slices and arrange over the top of the tart.
Place pan on a baking sheet and bake until set and golden brown, small ones about 40 mins. large about 1 hour.
Remove from oven, cool slightly and dust with icing sugar and serve.
Bon appetit,
Recipe is compliments of Janet Southwick
The Baywick Inn
51 Domett
Street
Nelson
baywicks@iconz.co.nz
© The Nelson Market 2014