I am not a morning person – never have been – but quite demanding of what is smeared on my bread and put in my mouth. My brother says I'm a food snob, but I'm not too sure of that. It's just that I want to start the day with a pang! and not a poof! That means good-quality coffee (nothing instant, thank you very much), good, preferably (although not exclusively) homemade bread and yes, something nice to go with the bread. Usually it's no problemo – there's an abundance of delicious mackerel and smoked salmon in the fridge, lovely liver pâté and homemade jams in my fridge. Yes, I do have fish for breakfast, and no, liver pâté is not quite as snobbish and luxurious as you'd think. Well, not here anyhow.
But today it's almost Christmas and I wanted something different, but didn't want to travel to get it. I could have walked to a nearby store, but I was in my pyjamas (hey don't judge; I'm on holiday!). So that was a negative. What to have, what to eat? I turned on my computer and searched through my rather large recipe collection. And lo! There it was: a recipe for homemade hazelnut and chocolate spread. Good heavens! My eyes widened, tastebuds were tickled and dopamine went wild. Complete bonkers.
My Christmas project this year was to make homemade condiments, you know, DIY jars of this and that. What exactly I made I can't reveal, because ehm, Christmas is not yet over (I mean, it hasn't technically even begun), but I'll tell you later :) I've had a brilliant week in the kitchen, mixing and chopping and eating and tasting. So much fun! And then there were these two spreads here. A happy thought crept into my mind as I was sipping my cappuccino: why not make this as an additional Christmas gift to x? Completely last-minute, but why not? Well, that's exactly what I did. Obviously.
There were some reactions from people who entered (or left) the kitchen during the process – Why bother? Is it better? It takes too much time! To those people I say pah! Homemade spreads are ridiculously easy to make. You'll need some ingredients, and preferably a recipe, but most of all, you'll need creativity. Work with what you have in the kitchen, chop things up, throw things in a food processor. And start mixing. You can use anything, really, though it is fair to say it's much easier to make a spread that has nuts in it than with, say, flax seeds (though that'll work as well, promise!) Aside from hazelnuts and almonds, I'd go for walnuts (for a creamy, fatty kind of spread – so good!) and perhaps even pistachio nuts (hmm? Should I try? I think so.) I really like chocolate, and anything with chocolate in front of me is a goner, so I love to put some of that in there too. Preferably a mixture of milk and dark chocolate. Basically you mix and match to your heart's desire.
Yup. But, me being me, after I had made the one spread, I couldn't help but start on another. Enter hazelnut butter. This baby is not particularly complicated at all to make – there's only one ingredient, for starters – but perfect on a slice of warm bread. I know it sounds really strange to eat ''hazelnut butter'' for breakfast, because there's actually no butter in it. Though, as I'm sure you've (somewhat embarrassingly) heard, we're kind of, sort of lacking butter up here in Norway, so even if there was butter in the recipe, I couldn't have used any. But I digress. There's no butter, or anything else, but hazelnuts, which is the glorious aspect of it. I'd never though hazelnuts could turn into liquid form, but there you go. They can. And it's all good. Note: Seeing as the two spreads are homemade and contain no preservatives, it's best to eat them as soon as possible. Which is really nothing to complain about. Last thought to myself: why am I posting this before I give it as a gift?
|Hazelnut Butter |
Recipe by The Healthy Foodie
600 g. hazelnuts
1.Spread hazelnuts onto a baking sheet and roast in a 135 C oven for 70-75 minutes.
2.While they are still warm, transfer the nuts to a clean dish towel. Wrap the towel around the nuts to form a little bundle. Hold that bundle in one hand and, with the other hand, wiggle the nuts around so that they grind against each other. The friction will cause the skins to fall off the nuts.
3.Transfer the nuts to the bowl of your food processor. Be careful to leave all the skins behind.Process the nuts until they turn into a creamy and velvety butter, about 4-5 minutes.
4.Transfer to a glass jar with a tight fitting lid.
Super-Smooth Chocolate Hazelnut Spread
Recipe by Encyclopédie du Chocolat, under the directed of Frédéric Bau via David Lebovitz
40 g. almonds
160 g. hazelnuts
400 ml. whole milk
60 g. whole milk powder
40 g. mild-flavoured honey
170 g. dark chocolate, chopped
140 g. milk chocolate, chopped
Pinch of salt
1.Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 180ºC oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.
2.Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.
3.In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor.Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.
4.Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.Transfer the mixture into two jars and refrigerate until ready to use.
Oppskrift frå The Healthy Foodie
600 g. hasselnøtter
1.Steik hasselnøttene på ei bakeplate ved 135ºC i 70-75 minutt.*
2.Når nøttene er klare legger du dei i eit handklede, bretter opp kantane av klede, og gnir nøttene mot kvarandre. Det er viktig at dei ikkje har skal på seg!
3.Legg nøttene i ein matprosessor. Kvern nøttene i omlag 4-5 minutt, eller til du får ei skinande og kremaktig blanding. Fyll eit oppbevaringsglas med hasselnøttsmøret og lagre i eit kjøleskap.
Hasselnøtt- og sjokoladepålegg
Oppskrift frå Encyclopédie du Chocolat, av Frédéric Bau via David Lebovitz
40 g. mandlar
160 g. hasselnøtter
400 ml. heilmjølk
60 g. mjølkepulver
40 g. mild honning
170 g. mørk sjokolade, hakka
140 g. mjølkesjokolade, hakka
1.Steik nøttene på ei bakeplate ved 180ºC i 10-15 minutt.
2.Varm opp heilmjølka med mjølkepulveret, honninga og saltet i ein liten gryte medan nøttene steiker. Ta gryta av plata når blandinga byrjar å koka. Smelt sjokoladen i ei skål over eit vassbad.
3.Når nøttene er klare legger du dei i eit handklede, bretter opp kantane av klede, og gnir nøttene mot kvarandre. Det er ikkje gale om nøttene har skal på, men prøv å få så mykje som mogleg vekk.
3.Kvern nøttene saman i ein matprosessor. Det bør kvernas til eit fint pulver, men dette er ikkje kritisk. Ha i den smelta sjokoladen og forsett å bland saman.
4.Til slutt har du i den varme mjølkeblandinga. Bland godt saman. Fyll to oppbevaringsglas med sjokoladepålegget og lagre i eit kjøleskap.