the skinflint philosopher

Attempting to thrift our way to a better life, with a toddler in tow!

Nuts! Ohhhhhh, Hazelnuts!

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Digger and Tiddler have both been confined to their sick beds this last week, and in between administering medicine, tissues and general sympathy, I’ve not had much time to call my own. This little post then is a sum up of previous enterprises in the kitchen, given some of the wonderful ingredients that we have been fortunate to have supplied from Diado and Baba’s stockpile of homegrown and foraged foods. Many of these cooking items may seem run-of-the-mill to some of our readers across the pond, but tend to be either seasonal and/or expensive back in the UK so I’ve been enjoying experimenting with something I perceive as a bit of a treat. A good thrifter of course should never ever waste food, so what better than to cook up a glut of something into something delicious, and save money on our food bill at the same time. My challenge then was to find recipes with butternut squash, honey, walnuts and hazelnuts as the main ingredients, and given that we have no weighing scales here I’m going with the cup measuring system, or the more generalised lets-chuck-it-in-and-see-if -it-works approach.
If anyone has any other tried and tested suggestions for recipes with these ingredients please drop your ideas into the comments section. Thank you!

WALNUTS

Bulgaria has a very famous use for walnuts in tarator, a yogurt soup. While this mix of yogurt, cucumber, garlic, dill and walnuts is delicious enough on a summer’s day when temperatures can often reach above 40C, a cold soup doesn’t really take my fancy at this time of year. So once Tiddler and I have spent a goodly time cracking the nuts, and then picked all the bits of the floor and hoiked out the ones that have rolled under the fridge, we have a stab at something a bit more warming.

 

Sweet potato, walnut and thyme soup.
1 large sweet potato (or similar quantity butternut squash)
1 onion
4 cloves garlic
half cup red split lentils
splash of olive oil
1 cup walnuts
tbsp of thyme (or dill)
salt/pepper
litre of water

I chopped it all very roughly, boiled it all up (add walnuts halfway through), and for Tiddler to eat it we blended it up with a hand blender, but it could have been finely chopped and left as a more rustic soup. The freshly shelled walnuts had a very high oil content and made a deliciously smooth and creamy texture to the dish.

 

 

Banana and walnut cake/bread
3 bananas
half a cup butter
4 tablespoons of Diado’s own honey
1tsp vanilla essence
1 cup flour
1 cup cornmeal
1/2 tsp baking powder
1 cup chopped walnuts
1 egg
brown sugar

Melt butter and honey in a saucepan, mash in the banana, add in all other ingredients. put in lined cake tin and sprinkle brown sugar (and cinnamon if desired) over the top. 180C for an hour.

 

 

HAZELNUTS

Date and hazelnut bombs
In an attempt to make Tiddler something without processed sugar in, and a suitable snacking food for me too, we came up with this little gem. It was fairly time consuming given that I don’t have a food processor, and ended up having to squeeze the dates through a garlic press, but the finished product were delicious and lasted very well despite my constant visits to the fridge while they were there!
Digger assisted by producing some sort of 1970’s plastic gadget from a cupboard that turned out to be a hand-operated nut grinder. Who would have thought such things existed, and I was charmed by the kitsch-ness of it all. I had to fight Digger away from it so I could have a go at turning the handle myself.

dates
raisins
roasted hazelnuts
spoon of honey

Chop/grind everything up and mix it with a dab of honey if necessary (optional addition is add in some cocoa powder but I felt the roasted hazelnuts gave enough of a chocolaty vibe).  Shape into little balls and chill, wherein the ‘bombs’ firm up and become an ideal snacking go to. Feel free to vary the dried fruit/nuts according to taste.

 

 

Hazelnut, coconut and honey biscuits

1 cup flour
1/2 cup cornflour
1/4 tsp salt
3/4 cup butter
3 large dollops of honey
1/2 cup desicated coconut
1tsp vanilla essence
1 cup roasted and chopped hazelnuts

Mix dry goods together. Melt honey and butter in saucepan and add coconut to soak. Mix all, shape into rounds. 180C 15 mins. These, did not last more than 20 minutes. We discovered, as they are quite a dry/biscotti-like texture they are the bees-knees with a cup of coffee.

 

 

BUTTERNUT SQUASH

We have been eating a lot of butternut soup already, or cubed and roasted butternut with a baby leaf salad is my other favourite, but I needed a bit more of a challenge.

Butternut squash cheesecake
12 oat biscuits (or Digestives for the UK folk)
half cup roasted hazelnuts
5 tbsp butter
1 tbsp sugar
Melt butter and sugar, stir in crushed biscuits and nuts, flatten into a lined cake tin and bake blind for five minutes.
3 x 8oz cream cheese packs
1 cup sugar
1 tsp vanilla essence
1 cup pureed roasted butternut squash
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
Mix all these ingredients together to form a smooth paste, layer over the top of the biscuit base. 180C 60 mins.
Beautiful.

 


Butternut and cheese scones
1 cup flour
1 cup cornmeal or wholemeal flour
half cup butter
1 1/2 tsp baking powder
pinch salt
1 cup roasted pureed butternut squash
1 1/2 cup grated cheese
milk

Rub flour and other dry ingredients into butter.  Stir in squash and most of cheese, milk if necessary. Roll out, cut, sprinkle a few pieces of cheese on top. 210C fan, 20 mins.

Tiddler was a dab hand at doing the cutting out for these, and then decided she wanted to make a tiger. The colour theme worked very well and we added raisins for the eyes.

 

IMG_5919

 

 

As always, there is just as much fun in the making as there is in the eating!

Author: Theskinflintphilosopher

Call me thrifty, prudent, tight or even a miser, but squirreling money away is definitely my thing. The ins and outs of how saving money became a lifestyle, in order to work towards a specific lifestyle change. Follow me on that journey and learn to look at life in a different way.

2 thoughts on “Nuts! Ohhhhhh, Hazelnuts!

  1. What a creative person you are! Thrift offers so many opportunities to be creative and you have really pulled it off with some of those recipes! Can’t wait to try your butternut squash cheese cake, it looks absolutely scrumptious! As do the scones! thank you for your generosity.

    Liked by 1 person

    • Well, I think you give me more credit than is due! I did google and try and find recipes online, but then just tweaked them a bit to suit my ingredients (and lack of a means to measure them). A lot could be done with self-raising flour but I am yet to find that for sale here so I have stuck with the plain flour and baking powder approach, (although I hate the taste of baking powder so have probably erred on the side of caution with the quantities). For the scones we used a shot glass (for rakia of course!) with a flour dusted rim to cut out the rounds so they were quite little like canape scones- you might have to adjust the cooking time for larger scones.
      My favourite was indeed the cheesecake, the spice mix makes it very luxurious. Although Digger’s English is practically perfect, he has never had much need for random cooking spice vocabulary so we had to look up the Bulgarian for them all up before we could go shopping (we didn’t find allspice so made the cheesecake without it). Digger denies that he had more than one piece, and I know I gave some Diado, but it is extremely likely I ate all the rest myself. Oh dear!

      Like

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