Eat Read & Cook

Once you start making things from scratch it is hard to let go of that habit. You get used to of that feeling of happiness that comes from creating your own food. And unless it becomes too much to ask for...or you are too tired to make something, you will pull yourself together, gather every ounce of strength left and prepare the food. For yourself and the persons you love. I mainly make nut butters for my son, who loves the creamy texture with a thin layer of salted butter on a thick toasted slice of brioche.  Hazelnut Butter Makes around 1 kg on nut butter  Ingredients: 750 gm of skinned hazelnut 250 gm of white sugar 200 gm of unsalted butter 1 tsp sea salt Method: Preheat the oven at 350F. Scatter the hazelnuts in an oven safe tray in a way that they are all placed in one layer.  Roast the hazelnuts for around 15-20 minutes, shaking the tray midway so that the nuts can be roasted from all the sides. Once the nuts are lightly brown and toasted from all the sides take them out of the