Grilled Asparagus with Hazelnut Gremolata
[…] to shake things up. And because simplicity is the key, the beauty of a hazelnut gremolata (basically a fancy and super fresh herb, lemon and garlic situation) is the […]
[…] to shake things up. And because simplicity is the key, the beauty of a hazelnut gremolata (basically a fancy and super fresh herb, lemon and garlic situation) is the […]
[…] with the cocoa amounts, added and subtracted chocolate, but the best addition was definitely the hazelnuts, which take these from a standard chocolate chip cookie to pure decadence. The recipe […]
[…] and outstanding, but definitely reserved for special occasions. And I cook these on a crushed hazelnut base, just like Rose Carrarini (of Rose Bakery) does with her rich and oozing […]
[…] (1 3/4 cup + 1tbsp) plain flour 65g (2/3 cup) ground almonds (or walnut or hazelnut meal) 60g (1/2 cup + 1tbsp) confectioners sugar, sifted 1/2 tsp flaky sea salt […]
[…] customised it: we stirred in chopped chocolate before leaving it to set and crumbled toasted hazelnut brittle on top for texture before serving it in large scoops on plates with […]
[…] (1 3/4 cup + 1tbsp) plain flour 65g (2/3 cup) ground almonds (or walnut or hazelnut meal) 60g (1/2 cup + 1tbsp) confectioners sugar, sifted 1/2 tsp flaky sea salt […]
[…] I like to pair the roasted figs with some peppery rocket and croutons or toasted hazelnuts, pistachios, almonds or pecans for crunch and a little crumbled goats cheese or feta. […]
[…] I added a little espresso powder into the mix and an optional base of crushed hazelnuts that I lifted from an oldie but goodie recipe (a la Rose Bakery). And […]
[…] regular orange peeled and sliced into rounds (or segments if you are feeling fancy) 50g hazelnuts, toasted (or these maple pecans) a sprinkling of chopped parsley Preheat your oven to […]
[…] cooking process makes the perfect dressing and all I add to this are some toasted hazelnuts and a handful of greens (rocket, pea shoots, spinach, watercress, fresh herbs, whatever you […]
[…] it adorns. Feel free to use confit garlic here or to add toasted nuts ( hazelnuts, almonds and pistachios work brilliantly). This is best made just before sprinkling for ultimate […]
[…] and if you want to shake things up a bit you can always substitute ground hazelnuts for a nutella-like feel. There is one Passover caveat to this cake. It contains […]
[…] a side Puy Lentils with Spinach, Red Onion and Herbs 30g (1/4cup) sliced almonds (or hazelnuts, pistachios or sunflower seeds) 250g (1 1/4 cups) Puy lentils 600ml (2 1/2 cups […]
[…] roughly chopped nuts (as family recipes often do), and while I have made them with hazelnuts and walnuts, I really do prefer them unadulterated. In my fantasy life, I like […]
[…] a leftover as part of a salad with crumbled feta or goats cheese, some toasted hazelnuts or dukkah, a smattering of pomegranate seeds and leaves. Or cube and toss with […]
[…] roughly chopped nuts (as family recipes often do), and while I have made them with hazelnuts and walnuts, I really do prefer them unadulterated. Please do not be alarmed by […]