grow | hazelnuts

By MEREDITH KIRTON

Hazelnuts are perfect for those with small gardens as the bush only grows about 3m x 3m.
It is a deciduous shrub that does best where cooler winters give it the cold snap it needs for fruiting, but cropping will be better if more than one type of hazelnut is planted so that they can cross pollinate. Catkins from male and female flowers form on the same plant in summer, and, provided pollination occurs, these develop into the sweet kernel everyone loves during autumn.
Plant hazelnuts in an open, sunny position with added humus and mulch well with leaf mould to keep roots cool and moist. Leaves turn quite a pretty yellow before dropping, and there is an ornamental purple foliage form too.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | hazelnuts

By MANDY SINCLAIR

Storage:

Hazelnuts stay fresher for longer whilst still in the shell. Once shelled, store in an airtight container in the refrigerator or freezer.

What to do with glut

• To toast and peel

Place hazelnuts on a baking tray. Bake at 180C for 5-8 mins, until brown. Transfer to a clean tea towel, wrap up hazelnuts and while still hot, rub to remove skins. Store in an airtight container in the refrigerator for up to 2 weeks once peeled.

Hazelnut praline

Line a baking tray with baking paper.
Heat ½ cup caster sugar and 1 tbsp water in a saucepan on low, until sugar is completely dissolved. Simmer, without stirring, for 2-5 mins, until golden caramel. Add 1 cup toasted chopped hazelnuts and stir until well coated. Immediately pour onto prepared tray. Cool completely until firm. Break into pieces or pound with a rolling pin for a finer texture.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | hazelnuts

By MANDY SINCLAIR

Blueberry & hazelnut cake

1¼ cup plain flour
1 cup caster sugar
¾ cup ground hazelnuts
2½ tsp baking powder
½ tsp ground cinnamon
finely grated rind of 1 lemon
2 x 125g punnets blueberries
¾ cup milk
1/3 cup vegetable oil
1 egg
1 tsp vanilla essence
hazelnut topping
½ cup hazelnuts, chopped
¼ cup brown sugar
¼ cup plain flour
1 tbsp vegetable oil

1. Preheat oven to 190C or 170C fan. Grease a 23cm springform pan.
2. Sift flour, sugar, ground hazelnuts, baking powder and cinnamon into a large bowl. Add lemon rind and 1 punnet of blueberries. Toss to combine. Whisk together milk, oil, egg and vanilla. Add to dry ingredients and mix until just combined. Fill prepared pan.
3. To make topping, mix together hazelnuts, brown sugar and flour. Scatter topping and remaining blueberries over cake batter. Drizzle with oil. Bake for 50-55 mins, until a skewer inserted comes out clean.

Serves 12

Tip
replace hazelnuts with pecans, almonds or macadamia nuts.

try this …….
…add toasted hazelnuts to salads, chocolate cake and brownies.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

grow | almonds

By MEREDITH KIRTON

Middle eastern and Mediterranean countries have long loved the almond, but Australia does have some fine areas for growing our own nuts, like the Adelaide Hills and Riverina.  In fact, almonds just like mild winters, no severe spring frosts, which damage developing kernels, and warm, dry summers and humidity and water logging can be a problem.  Water requirements are minimal compared to many fruit trees, and they are drought resistant once established.

Growing to about 6m in height and width, the tree is ideal for the backyard, but does need to either be one of the self pollinating types, or planted with another variety to cross with and make sure bees are about to do their work!

Depending on your taste and microclimate, almonds are either picked in January/ February, when they are young and bitter, or in March/April, when the kernel is sweeter.  Simply spread out a sheet, knock the nuts off the tree and gather up the sheet and your crop.  Peel off the flesh and the nut lays inside.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | almonds

By MANDY SINCLAIR

Storage:
Once picked, almonds will keep in their shells for up to 1 year. Store in a cool dark place. Shelled nuts, however are prone to rancidity and therefore should be stored in an airtight container in the refrigerator or freezer for several months.

What to do with glut

The best way to remove kernels from their shells is by using a nutcracker. Once the kernel has been extracted, store as above or prepare and freeze ready for different uses.

• Blanch

To blanch almonds, place in a large heatproof bowl. Cover with boiling water and stand for 1 min. Drain, rinse under cold water and drain again. Place on a clean dry tea towel and rub dry, the skins should easily slip off. Transfer almonds to an airtight container or clip-lock bags and refrigerate or freeze, until ready to use.

• Ground

Once the almonds have been blanched, dried and skins removed, you can ground them in a food processor. Ensure the nuts are very dry and do not process the almonds for too long or they will become pasty! Store in an airtight container and refrigerate or freeze until ready to use.

• Preserve

Toffee coated almonds

90g butter, chopped
½ cup caster sugar
1 tsp vanilla extract
1 cup blanched almonds

1. Melt butter, sugar and vanilla together in a saucepan on medium heat, until sugar dissolves. Simmer for 5-7 mins, until caramelized. Remove from heat, add almonds and stir to coat. Pour onto a tray lined with baking paper and set aside to cool. Break up toffee almonds and store in an airtight container.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | almonds

By MANDY SINCLAIR

Almond & orange cake

125g butter, at room temperature
¾ cup caster sugar
2 eggs
grated rind and juice of 1 orange
1 cup ground almonds
1¼ cups self-raising flour, sifted
3/4 cup sour cream
blanched almonds, for topping

1. Preheat oven to 180C or 160C fan. Grease a 22cm springform pan.
2. Using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Add orange rind. Fold through ground almonds and orange juice followed by flour and sour cream, until combined. Fill prepared pan.
3. Smooth top of cake and decorate with almonds. Bake for 35-40 mins, until a skewer inserted comes out clean. Cool on a wire rack.

Serves 10

tip ….
The cake can be baked without the almond topping or swap for slivered or flaked almonds if you prefer.

try this ….

Tamari roasted almonds
Toss together 1 cup blanched almond, ½ cup sunflower seeds, 2 tbsp tamari and a dash of Tabasco sauce. Season. Place on a baking tray, in a single layer, and bake at 180C or 160C fan oven for 20-30 mins, until crisp and golden. Delicious to snack on during the day or with pre-dinner drinks.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS