Hazelnuts are a healthy, nutritious and delicious addition to the diet. Hazelnuts are used extensively in confectionary and baked products. in additional to it’s health benefits hazelnut oil has a range of other benefits.
Hazelnut spread is a popular use of hazelnuts. Purchased commercially, or homemade (see recipe), hazelnuts and chocolate make a delicious spread combination.
Hazelnut oil has a very fine texture making it quick and easy to be absorbed into the skin.
Hazelnut oil has been used to treat skin disorders such as acne. It is also used extensively as a hair and skin care product as well as in sun care products.
Hazelnut oil is popular as a massage oil as it penetrates the skin easily without leaving an oily residue and soothes tones and relaxes the skin. Hazelnut oil strengthens capillaries and assists in cell regeneration.
Used in cooking, hazelnut oil has a natural delicate flavour so endevour to use it sparingly so as not to loose its delicate flavour. Also avoid excessive heat as this can affect the favour. Often it is better to add it to the recipe in the final stages of cooking. Hazelnut oil is also used as a marinade for white meat dishes and lightly splashed into a tossed salad.
Ground hazelnuts are widely used inconfectionary, pastries and breads.
Hazelnut flour adds an interesting texture and flavour to cooking. It is normally prepared from grinding hazelnuts once oil has been extracted.
There are any number of recipes for the preparation of hazelnut milk which can be found by browsing the internet. Mostly they are a matter of taste and testing. Once the basic preparation of the milk has been completed feel free to blend in spices, sweetners etc. to taste.
Hazelnut milk with honey and a little cinnamon, and warmed, makes a great winter or nightime drink. Chilled hazelnut milk, with berries blended in, makes a very refreshing drink. It’s a matter of experimenting – chocolate and coffee flavourings have always worked well with hazelnuts.
To prepare the basic hazelnut milk:
- 1 cup hazelnuts
- 3 cups water
- Soak the hazelnuts for around 5 hours in water in the refrigerator
- Rinse hazelnuts and place in a blender with the water
- Blend for 5 to 10 minutes (until a milky consistency is achieved
- Strain through cheesecloth, or similar material, squeeze through any remaining milk
- If you wish to add any ingredients, place in a blender and blend in ingredients
- Store in a refrigerator