Market Vision

A place where you can come in order to buy good quality, fresh produce. As well, it is a place where you can catch up with friends and have a social morning out in a relaxed, fun environment. The market is a community owned event run by a committee and is based on not-for-profit principles. Therefore, any money raised will eventually find its way back into the community.

How To Use Hazelnut Oil and other Hazelnut Recipes

The Nuttery
The Nuttery at Longwood East is a small boutique nut grove specialising in
Hazelnuts, and Walnuts.
It is renowned for producing quality nut products such as Hazelnut Dukkahs, Hazelnut Oil and Sweet Pickled Walnuts. Highly sought after carob products such as Carob Syrup and Carob Marinades. Fresh in season jams, marmalades, chutneys and sauces such as Carrot Marmalade, Medlar Jelly, Plum & Hazelnut Chutney.

They are coming to the Finley Farmers' Market, not only to showcase their great products but also to so that Sandra can catch up with all her family in Finley.

Try these recipes using Hazelnut oil

Drizzle Hazelnut Oil on desserts, particularly ice cream and  rich chocolate cakes


Flourless chocolate and hazelnut cake
Ingredients
240g roasted hazelnuts
120g unsalted butter
180g good-quality dark chocolate, cut into chunks
1 cup castor sugar
5 eggs, separated
¼ teaspoon salt
Cocoa powder, for dusting
Softly whipped cream
Hazelnut oil for drizzling 

Method:Preheat oven to 180 degrees.  Butter 24cm round cake tin, line the base with baking paper and set aside.
Roast the hazelnuts and leave them cool, then grind them in a food processor or chop them very finely
Melt butter, chocolate and sugar into large heatproof bowl over a saucepan of simmering water, whisking occasionally, until the mixture is smooth.  Remove the bowl from heat and leave it to cool.
In a separate bowl, beat the egg yolks lightly to break them up.  Pour them into the cooled chocolate mixture, whisking as you go.  Stir in the ground hazelnuts.
Bet the egg whites and salt in another bowl until soft peaks form.  Using a spatula or whisk, stir one third of the egg whites into the chocolate mixture to lighten it a little, then fold in the remaining egg whites in two batches,.  Don’t over mix this, it doesn’t matter if a skerrick of egg white remains – the cake will be all the lighter for it.
Scrape the batter into prepared in and bake for 35 mins or until the centre is firm and springs back when gently pressed.  Cool.
Can top with Chocolate ganache if wished or dusted with icing sugar and dutch cocoa and drizzled with hazelnut oil and served with whipped cream.



Hazelnut oil can also be used in savory recipes

Hazelnut Oil salad dressing

2 tablespoons hazelnut oil
2 cloves minced garlic
½ teaspoon Dijon mustard
1 tablespoon honey
Pinch of salt

Mix all together in a bowl and use as required




(Recipes curtesy of Denise Watts - Veranda Cafe)
(Photography by Pop Photography - check it out on Facebook)


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