Crunchy and delicious: hearty recipes with organic hazelnut kernels

First you need 200g organic hazelnut kernels. Roast these in a pan without fat until they start to smell. Then let the kernels cool down. While the kernels are cooling, add 2 tablespoons of honey (or another sweetener of your choice) and a pinch of salt. Place the cooled hazelnut kernels in a blender or food processor and mix on high speed. After about two minutes, the kernels should be processed into a coarse flour. Then add the honey and salt and continue mixing. Patience is required here: it takes a few minutes until the mixture turns from crumbly flour into a smooth cream. If the mixture is still too dry after five minutes, you can optionally add some vegetable oil. The finished hazelnut kernel cream can now be poured into a clean jar and stored in the refrigerator. This can be used in many ways: as a spread for breakfast, as a topping for your porridge or yoghurt or even as an ingredient in savory dishes.

For this wonderful pesto you need 100 grams of organic hazelnut kernels. Roast these in a pan without oil until they develop their aroma and are lightly browned. Then put the seeds in a blender and add two cloves of garlic. Then pick about a handful of fresh basil, wash it well and put it in the blender along with the hazelnuts and garlic. Add about 50 grams of grated Parmesan, salt and pepper and 120 ml of high-quality olive oil. Now all you have to do is process everything into a smooth paste. The pesto should now have a creamy consistency. If it seems too thick, you can add a little more olive oil. This is incredibly versatile. It goes perfectly with pasta or as a spread. But it also makes an excellent marinade for meat or vegetables. Another advantage: The homemade pesto can easily be stored in the refrigerator for a few days if you store it in a sealable jar and cover the surface with a little olive oil.

For this simple yet tasty dish you only need a handful of ingredients: 200 grams of tofu, two handfuls of organic hazelnuts, fresh vegetables of your choice (e.g. peppers and broccoli), soy sauce and spices of your choice. Start by cutting the tofu into cubes and frying them in a pan with a little oil. In the meantime, toast the hazelnuts in a separate pan without fat until they are lightly browned and release their tantalizing aroma. Add the chopped vegetables to the tofu in the pan and fry them for a few minutes. Then add the roasted hazelnuts and season everything with soy sauce and your chosen spices. Let the whole thing simmer on a low heat for a few more minutes so that the flavors can fully develop. And your hazelnut kernel tofu stir-fry is ready! Whether as a quick dinner or a healthy lunch - this dish is always a good choice.

To begin, the potatoes are peeled and cut into equal-sized pieces. Then they are fried in a hot pan with a little oil until they have a golden brown crust. At the same time, the hazelnut kernels are roughly chopped. You can use organic hazelnuts here. Once the desired browning has been achieved, add the chopped hazelnut kernels. Give the fried potatoes a nutty flavor and make the dish particularly crispy. It is advisable to add the hazelnuts towards the end of the roasting process so that they do not burn. The whole thing is seasoned with salt and pepper and the delicious hazelnut fried potatoes are ready! They are ideal as a side dish for meat or fish dishes or can also be enjoyed on their own.

For the vegetable pan you need the following ingredients: 200 grams of organic hazelnuts, two carrots, two peppers, one zucchini, one eggplant and some olive oil. For the spices I recommend salt, pepper and herbs de Provence. First, the vegetables are washed and cut into bite-sized pieces. The hazelnut kernels are roasted in a pan without fat until they are lightly browned. Then add the vegetables and fry with olive oil. Stir frequently while frying to ensure nothing burns. After about ten minutes the vegetables are cooked and can be seasoned with the spices. Finally, fold in the roasted hazelnuts and your delicious hazelnut vegetable pan is ready! This simple recipe shows how versatile hazelnut kernels can be used. Not only do they go well in sweet dishes, but they also add a special touch to savory dishes. Bon appetit!

The autumn flavors of organic hazelnuts and mushrooms combine to form a harmonious whole in this recipe. It starts with roasting the hazelnuts in a hot pan without oil. The heat allows them to develop their full aroma and give them a pleasantly crispy bite. After they have cooled, they are roughly chopped and set aside. Now the mushrooms come into play. Particularly aromatic varieties such as porcini mushrooms or chanterelles are suitable for the risotto. They are fried in a little olive oil until they are nicely browned and have developed their full flavor. Then garlic is added and briefly fried with the mushrooms. In the meantime, bring the vegetable stock to the boil in a pot. As soon as it boils, add the risotto rice. It is constantly stirred to ensure it doesn't burn and cooks evenly. As soon as the rice is almost cooked, add the hazelnuts along with the mushrooms. Now it's time to keep stirring and watch the risotto become creamier and creamier. Finally, stir in some freshly grated Parmesan - this gives the dish an additional depth of flavor and rounds it off perfectly.

First, take fresh spinach and wash it thoroughly. Then put it in a large bowl. Now the hazelnuts come into play: roast them briefly in a pan until they are lightly brown and smell wonderful. It's important to keep moving them so they don't burn. After the seeds have cooled, sprinkle them over the spinach. To make the dressing, mix together olive oil, lemon juice, salt and pepper and then drizzle over the salad. Finally add a few parmesan shavings. This salad is incredibly tasty and healthy at the same time! The hazelnuts add a crunchy bite and their nutty aroma harmonizes perfectly with the freshness of the spinach. The Parmesan rounds it all off with a hint of umami.