初春のつぼみ

2015 is turning into the best year for hazelnuts I have ever seen. In fact I’ve never cooked with green hazelnuts before as there has never been enough left over from my foraging trips to warrant dreaming up a recipe hong kong company registration. Normally they’d just get cracked straight form the shell and munched on immediately.Green Hazelnut Brownies

For those that have never had the pleasure of eating a green hazelnut fresh from the tree, the flavour is milder and not as nutty as the dried variety . They have a slightly milky texture with more of the crunch you’d get from eating an apple then the crunch of eating a dried nut.

Not sure my description has done them any justice at all, so perhaps instead I should just say that they taste lovely.Green Hazelnut Brownies
To avoid getting nutcracker RSI, rope in as many passers by as is possible to help you crack your way through a good haul <. Not every shell will deliver a plump juicy nut, but those that do will soon build up into a nice little bowlful.

Green hazelnuts will need drying if you plan to store them for any length of time and it just so happens I have another post coming soon that will walk you through that simple process. Meanwhile, enjoy your brownies whether you make them with freshly foraged nuts or store bought dried ones