Ingredients

Serves 8


Hazelnut Torte
300g flour
250g sugar
2 tsp baking powder
1 cup hazelnuts processed until fine
¾ cups sunflower oil
3 eggs
½ tsp vanilla bean paste
1¼ cups milk
½ cup hazelnuts extra, processed coarsely

 

Zia Angela’s Stuffed Capsicums
Serves 4


2 red capsicums, cut into quarters, seeded and membrane removed
1 tsp salt
1 medium brown onion, diced
300g beef mince
70g prosciutto, diced
¾ cup diced tinned tomatoes
2 pinch oregano
100g provolone cheese diced into 1/2cm pieces
30g pine nuts, chopped
20g currants
½ cup bread crumbs
¼ cup chopped parsley
30g butter
2 tbsp olive oil
½ cup diced tomatoes extra
2 tbsp parmesan cheese

 

Method


Hazelnut Torte
Butter and flour a 20cm cake tin and preheat the oven to 175˚C.
Place the flour, sugar, crushed hazelnuts and baking powder into a bowl, add in the oil and the beaten eggs with the vanilla bean paste and stir to combine. Pour in the milk and stir again until mixed through. Pour into the cake tin and bake for 50 minutes until a skewer comes out clean. Dust with icing sugar to serve and store in an air tight container out of the fridge.
 


Zia Angela’s Stuffed Capsicums
Pre heat the oven to 180˚C.
Bring a pot of water to the boil and add in 2 tsp salt. Boil the capsicum pieces for 8 minutes until slightly softened, remove and set aside to drain.
Place ½ cup of water into a large frypan and add the onions, cook over a medium heat to soften the onions ensuring that most of the liquid has been cooked off. Add in the mince and stir for 3 minutes until cooked through. Stir through the prosciutto and cook for a further 2 minutes, add in the peeled tomatoes and the oregano and reduce the temperature to a simmer, cook for a further 3 minutes. Remove from the heat and allow to cool. 
Into another bowl add in the diced cheese, pine nuts, currants, bread crumbs and chopped parsley. Stir through the mince, prosciutto and tomatoes and season with salt and pepper. Stir to combine.
Into a baking dish, lay down the extra sauce or diced tomatoes, place the sliced capsicums on top and then take spoonfuls of the mixture and fill the capsicums. Top with a drizzle of olive oil, knob of butter and scatter over the parmesan.
Cook for 20 minutes until hot and bubbling. Serve hot.