R40.00 – R1,299.00
About this product
TKM Foods – Hazelnuts
Hazelnuts are round, slightly oval nuts encased in a smooth, hard brown shell with a light, creamy-colored kernel inside. Also known as filberts, hazelnuts have a rich, buttery flavor with a sweet, nutty aroma. They are commonly eaten raw, roasted, or ground, and are a popular ingredient in both sweet and savory dishes around the world. The nuts are harvested from the hazel tree, mainly grown in countries like Turkey, Italy, and the U.S.
Common Uses:
Baking & Confectionery:
- Used whole, chopped, or ground in cakes, cookies, biscotti, muffins, and pastries.
Chocolate & Nut Spreads:
- A key ingredient in pralines and chocolate-hazelnut spreads like Nutella.
Roasted Snack:
- Enjoyed as a toasted snack on their own or in nut mixes.
Salad Topping:
- Chopped and sprinkled over green or grain-based salads for crunch and flavor.
Nut Butters & Pastes:
- Ground into hazelnut butter for use on toast, in smoothies, or as a baking ingredient.
Savory Dishes:
- Incorporated into stuffing, pesto, crusts for meats, or mixed with grains like quinoa or couscous.
Cereal & Granola Mixes
- Added to granola or muesli blends for a rich, nutty flavor and texture.
Desserts:
- Used in truffles, ice cream, tarts, and traditional European sweets like gianduja, torrone, and dacquoise.
- Roasted Hazelnuts: Toast in the oven at 175°C (350°F) for 10–12 minutes until fragrant. Remove skins by rubbing in a towel and enjoy as a snack or salad topping.
- Hazelnut Crusted Chicken: Pulse hazelnuts with breadcrumbs, herbs, and garlic. Use as a coating for chicken or fish before baking or frying.
- Chocolate-Hazelnut Tart: Use ground hazelnuts in the tart crust and pair with a dark chocolate ganache filling for a decadent dessert.
- Hazelnut Pesto: Blend hazelnuts with basil, parmesan, garlic, and olive oil for a twist on traditional pesto.
- Fruit & Nut Platter: Combine whole hazelnuts with dried fruits, cheese, and crackers for an elegant appetizer board.
- Hazelnut-Crusted Goat Cheese Medallions: Roll goat cheese rounds in chopped hazelnuts and pan-fry until golden. Serve over arugula with a balsamic glaze.
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