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Recipe Categories: appetizer,main,side
dessert
drink
condiments,sauces,toppings

Cuisine From:
africa
the americas
asia
europe
middle east
oceania

Other Cuisine: cajun and creole, mediterranean, scandinavian, jewish

Must Include Ingredients:

 rice paper
 hazelnut

Must Exclude Ingredients:


Dietary Restrictions:

Vegetarian
Vegan

Cooking:

No-cook   Raw Food



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picture of recipeMaltese Nougat Recipe
hazelnut,    almond,    cinnamon,    rice paper,    sugar
A traditinoal delicacy not to be missed!
Oil a shallow baking tray and line first with greaseproof, then a sheet of rice paper   Dissolve the sugar in 250 ml water over low heat in a heavy saucepan, sh...


picture of recipeClassic nougat recipe | BBC Good Food
egg whites,    icing sugar,    glucose,    hazelnut,    pistachio,    almond,    vanilla extract,    rice paper,    honey,    sugar
Make nougat as an edible gift, or as a sweet treat to enjoy with family and friends. It's worth investing in a sugar thermometer for making confectionary
STEP 1   Heat oven to 180C/160C fan/gas 4. ...


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picture of recipeAlmond and Honey Nougat Recipe - Food.com
egg whites,    glucose,    hazelnut,    pistachio,    almond,    rice paper,    cream of tartar,    honey,    sugar,    water
This makes a creamy, chewy nougat. It gets better the more times you make it - I get requests for this one quite often. It makes enough to take some to a party and have some left at home! The recipe c...


picture of recipeChocolate Nougat | Australia's Best Recipes
egg whites,    hazelnut,    rice paper,    honey,    sugar,    cocoa powder,    water
A twist on white nougat and a family favorite. This recipe has been adapted from '500 Recipes for Puddings and Desserts'.
In a heavy based pan, heat honey and sugar together until dissolved, s...


picture of recipeMacedonian Halvah (Mazedonische Halva) - Recipe #20417 - Foodgeeks
butter,    egg yolks,    hazelnut,    almond,    vanilla extract,    rice paper,    sugar,    cocoa powder
Try this recipe for Macedonian Halvah (Mazedonische Halva) on Foodgeeks.com
Cook half of the sugar without water to the caramel stage (320 to 350 F. on candy thermometer), let it cool on a marble slab...





The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.

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