My first Hazelnut butter experience went like this: After a food induced frenzy one Autumn morning in Istanbul, I came too and realised I’d devoured almost half the pot. I’d become a little over joyous and slathered mounds of the thick, creamy substance on steaming sesame bread. Fluffing up what remained in the pot in an attempt to hide my greediness, Murat smiled and commented
‘I think you like that!’
In Turkey most supermarkets sell pots of this golden spread, although some brands are tooth – achingly sweet. Its one of those products which is extremely rare anywhere else and if you should be so lucky to find it perched on a trendy supermarket shelf, you’d probably pay an extortionate amount for one measly looking pot. Thank God then that it’s easy to make.
Breakfast is my most cherished meal so why not make it special?
To make use of those citrus fruits you have lying around and haven’t eaten as intended, or those nuts which patiently wait in your store cupboard why not try my recipes for Blushing Marmalade or Roasted Hazelnut & Almond Butter. Sure beats cornflakes!