Gabriel Said:Chocolate hazelnut spread recipe?
1 1/2 cups hazelnuts
3/4 cup semisweet chocolate chips
2 tablespoons honey
2 tablespoons vegetable oil, or as needed (optional)
Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with aluminum foil. Spread hazelnuts on the sheet in an even layer. Bake until skins have split and nuts are fragrant, 10 to 15 minutes; rub with a damp towel and blow the skins away. If they cooled off when you removed the skins, go ahead and warm them in the oven again. This will help them to release more oil.
Combine the nuts and chocolate chips in the bowl of a food processor. Add the honey and process into a smooth paste, adding more oil if needed. Spoon into a container and store at room temperature.
Benjamin Said:What is your favorite hazelnut cake recipe?
We Answered:10 oz. hazelnuts
1 1/3 c. sugar
1 pkg. vanilla sugar
8 big eggs
2 tbsp. water
1 1/2 pts. whipping cream
1 pkg. vanilla sugar
Separate egg yolks and whites. Beat egg whites very stiff. Beat egg yolks, sugar, vanilla sugar and water until creamy. Ad beaten egg whites and ground hazelnuts, fold under, do not beat.
Bake in spring form. Spring form must be greased and have cut rite paper. Bake cake one day before filling. Slice cake twice and spread jam over the two bottom layers then spread whipping cream over layers and top. Garnish edge with sliced almonds.
Herman Said:Chocolate Hazelnut Truffle recipe?
We Answered:1/2 teaspoon salt
1/2 stick ( 1/4 cup) unsalted butter
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 large whole eggs
2 large egg yolks
1 cup heavy cream
1/8 teaspoon salt
12 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special equipment: a small metal offset spatula
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Make hazelnut base:
Preheat oven to 350Â°F. Butter bottom and sides of an 8-inch square metal baking pan, then dust with cocoa powder, knocking out excess.
Finely grind nuts in a food processor with flour, sugar, and salt.
Melt butter in a 2-quart saucepan, then remove from heat. Add chocolate and whisk until smooth. Add eggs 1 at a time, whisking until smooth. Stir in nut flour until just combined.
Spread batter evenly in baking pan and bake in middle of oven until top is firm and dry and a tester inserted into center comes out with crumbs adhering, 15 to 20 minutes. Cool completely in pan on a rack, at least 2 hours.
Lightly beat yolks in a bowl. Bring cream with salt just to a boil in a small heavy saucepan, then add half of it to yolks in a slow stream, whisking constantly. Whisk yolk mixture into remaining cream and cook over low heat, whisking, until slightly thickened and an instant-read thermometer registers 170Â°F (do not let boil).
Remove from heat and add chocolate, whisking until smooth. Pour ganache over hazelnut base in pan, smoothing top with offset spatula, and chill, covered, until firm, at least 5 hours.
Cut into squares with a warmed thin knife, wiping off knife after each cut, and remove from pan while still cold.
Serve truffles cold or at room temperature.
Patsy Said:Please do any of you have traditional German recipes including authentic German hazelnut cake.?
We Answered:Schnitzel for 4
Salt and pepper
1/2 cup white flour
2 cups breadcrumbs
4 boneless porkchops
Pound the 4 porkchops until flat and salt and pepper them.
Dredge them in white flour and shake any excess off.
Now lay them in a mixture of the 2 eggs and 2 tablespoons of milk one at a time.
Now bread them in the breadcrumbs until covered.
Fry them in in vegetable oil in a frying pan until golden brown.
About 4 minutes on each side.
Keep them warm in the oven.
1 pound chuck-roast cut in to bitesize pieces.
1 small can of tomatoe paste
1 tblsp sweet paprika
2 cubes beef boulllion
3 cups of water
(If you like)---one red bell pepper-bitesize
Heat oil in pot.
Salt and pepper the meat and cook in oil until browned.
When its brown ,add the chopped onion and bell pepper to the pot.
Let cook for one minute.
Add the flour and cook for another minute.
Now add the boulion cubes,water, two heaping tablespoons of tomatoe-paste and paprika to the mix.
Stir and let simmer for one hour.
Add water if needed and taste the sauce for flavor.
You can always add more paprika or salt at the end.
For a richer sauce --add a tablespoon of sour cream to the gulasch at the end of cooking.
I found a website that has german recipes, converted into american measurements.
Maybe it will be of use.
More traditional meals are: Sauerbraten (Sour roast),Spaetzle ( a homemade fresh noodle from wet batter) , Kartoffelpuffer (potatoe pancakes) and Geschnetzeltes (thinly sliced pork in a cream sauce)
here is the website:
Jesus Said:What can I cook with hazelnut oil?
We Answered:I wouldn't recommend cooking with it per se. Instead, use it to flavor salad vinaigrette or as a last second addition to meats or fish just before serving. Nut oils (like hazelnut and walnut) have too low a smoking point to be practical for frying or sauteing. Best to appreciate the delicate flavors at room temp.
Jennifer Said:What are some easy recipes I can make with milk chocolate?
We Answered:If it is a bar, you can chop it up and stir it into a cookie mix just like you would chocolate chips.