hazelnut harvest

September 15, 2010 at 10:34 am 9 comments

The recent gusting winds and downpours may have dashed all hope of a summer-like September but every cloud has a silver lining.  The hazelnuts at the allotment have been well and truly shaken from their branches. With a headstart on the squirrels I managed to gather up a kilo of hazelnuts.  Hopefully there will be more nuts than not inside the shells!

Last years harvest was rather paltry and making honeyed hazelnuts was really just a storage solution.  Ironic really as they were all gone within a few days!  I’d like to try something more adventurous with them this year, particularly a savoury recipe (vegetarian of course) or perhaps some gluten free baking using ground hazelnuts instead of flour.  Any ideas?  How would you use them?  Answers on a postcard…

Entry filed under: allotment tales.

how did you find me? artists at work

9 Comments Add your own

  • 1. Joanna @ Zeb Bakes  |  September 15, 2010 at 2:08 pm

    Lucky you having such a windfall!

    There is a fabulous cobnut and grain bread recipe in The Handmade Loaf by Dan Lepard, which I recommend. I’ve made it into rolls and loaves and it’s really lovely. Or something like a Swedish nutcake which is ground hazelnuts with skins on, (which is a plus), beaten eggs and sugar for the cake part – and then you fill it with a sour cream and chocolate ganache. Or buy some filo pastry and make a mixture of chopped hazelnuts, apple and bread crumbs and brown sugar and cinammon and roll it up into strudel. Any of those take your fancy?

    Reply
  • 2. nina - tabiboo  |  September 15, 2010 at 5:24 pm

    Ooohhhhh yes ground hazelnut flour – we were looking at a recipe at the weekend grinding chestnuts and using them for flour – I bet hazelnuts taste yummy.

    Nina xxx

    Reply
  • 3. Papa G  |  September 15, 2010 at 6:49 pm

    I bought some yesterday, wish you were nearer!

    Reply
  • 4. Nip it in the bud  |  September 16, 2010 at 8:28 am

    Joanna – they all sound scrummy, especially the filo pastry option. Very reminiscent of Greek holidays and baklava. I subscribed to Dan Lepard’s blog just last week so will now check him out more throughly (his recipes that is!). Thanks for great suggestions.

    Nina – I’ve been keeping an eagle eye out for chestnuts. Flour from nuts is the way to go I reckon.

    Papa G – I wish we were nearer too for a whole heap of other reasons.

    Reply
  • 5. Ann  |  September 16, 2010 at 8:58 am

    I didn’t know there were recipes using ground nuts as flour, look forward to seeing what you come up with. My favourites are chestnuts, which I eat raw.

    Reply
  • 6. Pat  |  September 17, 2010 at 10:01 am

    If you’ve got any cooking apples you could cut out the cores, fill them with a mixture of hazel nuts, sultanas and honey or brown sugar and bake them for an hour in a moderate oven

    Reply
  • 7. Choclette  |  September 19, 2010 at 6:47 pm

    That’s a pretty impressive haul Nic. They look so brown and lovely. I managed to forage a few in the lane the other day, but they were still green. If I had enough, I would make some sort of yummy hazelnut cake.

    Reply
  • 8. Bilbo  |  September 21, 2010 at 10:26 pm

    GYO Red squirrel food?

    No, that’s not really the answer you wanted, is it {giggle}

    Reply
  • 9. Nip it in the bud  |  September 23, 2010 at 8:17 pm

    Ann – I’ve made a few cakes with ground nuts and they’ve been lush (not an overstatement!). I like chestnuts roasted but haven’t had them raw. Hard to find them fresh enough once they’ve lingered in the supermarket

    Pat – do I have apples? oh yes! great suggestion

    Choc – and it would be yummy I’ve no doubt. I liked the look of the pistachio cake you made recently

    Bilbo – wouldn’t it be lovely to see a red squirrel down here. hmmm, not gonna happen though sadly

    Reply

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