Hazelnut Recipes

Hazelnut Recipies

With the growth of the Australian nut industry, and as people become more health conscious, the interest in nuts and nut products has never been greater. Hazelnuts make a tasty and nutritious snack and are incorporated into a wide range of hazelnut products.

The list of recipes incorporating hazelnuts and hazelnut products is virtually endless. Sites listed below are amongst the best we could find that feature hazelnut recipes.


Chocolate Hazelnut Spread

Ingredients

  • 150 gams (1 cup) of hazelnuts. (If they can be purchased blanched it will save removing the skins later)
  • 1/4 cup of hazelnut oil (or canola oil if you don’t have hazelnut oil)
  • 1/2 cup of icing sugar
  • 1 tablespoon of honey
  • 1/4 cup of unsweetened cocoa powder

Preparation

  1. Roast hazelnuts in a pre-heated oven (275F) for 15-20 minutes. They will be ready when they are a light brown.
  2. Remove the hazelnuts and allow to cool a little before removing the skins with coarse cloth or kitchen towel.
  3. Blend the skinned hazelnuts in a food processor until smooth. This will probably require scraping down the sides a few times during the process. Blending will probably take around 5 minutes.
  4. Add the icing sugar, cocoa powder, oil and honey and blend until smooth. During this process add a little icing sugar to taste and a little oil to reach required consistency.

Store in a refrigerator after the spread reaches room temperature.

 

Thank you for putting the Hazelnut Chocolate Spread Recipe on your website. Do you realize that there is an omission in the instructions for making it? Cocoa powder is listed in the ingredients, but not mentioned again in the instructions! (I am assuming that it probably is added with the icing sugar and oil, at that stage of the process, but haven’t tried the recipe yet to see if it works like that).

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Lamb Cutlets with Potato, Hazelnut and Rocket

12 chat potatoes, cut into 1cm thick slices
1 bunch asparagus, trimmed (7 medium spears)
8 medium lamb cutlets, trimmed of all fat
1 teaspoon ground smokey paprika
1/2 cup roughly chopped hazelnuts, toasted
75g baby rocket
2 tablespoons red wine vinegar
2 teaspoons wholegrain mustard
Olive oil spray
1 tablespoon olive oil

Steam or boil the potatoes until tender. Repeat with asparagus and set both aside.
Spray the cutlets with a little olive oil spray and sprinkle with paprika. Heat a large stovetop grill over medium high heat. Grill the cutlets (in batches if necessary) for 2-3 minutes on each side or until cooked to your liking. Set aside to rest.
To serve, toss the potatoes with the asparagus, hazelnuts and rocket. Drizzle with combined red wine vinegar and mustard. Divide between serving plates and top with cutlets.

SERVES 4

Nutrient content per serve
Energy 2030kJ (483kcal), Protein 29g, Total fat 23g, Saturated fat 5g (22% of total fat), Monounsaturated fat 14g, Polyunsaturated fat 2g, Carbohydrates 37g, Fibre 8g, Sodium 107mg

Photo: recipeSource: Nuts for Life www.nutsforlife.com.au

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Hazelnut Recipe Sites

 

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