Archive

Season: Summer

Berry Blissful Almond Butter Bowl

INGREDIENTS

  • 1/2 cup of granola
  • 1 sliced ripe medium banana
  • 1 tablespoon of almond butter
  • 1 1/2 cups mixed berries
  • 1/2 cup of sliced almonds

INSTRUCTIONS

  1. Layer granola at the bottom of the bowl.
  2. Next, layer sliced banana pieces on top of the bed of granola.
  3. Then, spread a smooth layer of almond butter over the sliced banana layer.
  4. Layer in the mixed berries on top of the almond butter.
  5. Lastly, sprinkle sliced almonds over the top for a tasty and crunchy finish!

Ice Cream Roche

DESCRIPTION

This recipe invites you to experience the magic of indulgence as we blend the smoothness of chocolate with the nutty goodness of hazelnuts, creating a dessert that’s as visually stunning as it is delicious.

INGREDIENTS

  • 1 quart of good quality vanilla ice cream
  • 4 tablespoons Oregon hazelnut paste
  • 2 tablespoons cocoa powder
  • 1 cup chopped Oregon hazelnuts
  • 5.25 ounces dark chocolate melted
  • 2 teaspoon Sea salt

INSTRUCTIONS

  1. Remove the ice cream from the freezer and allow to soften for 10 minutes, then transfer into a large mixing bowl with the cocoa powder and the Oregon Hazelnut paste.
  2. Stir together before returning to the freezer. Allow the ice cream to refreeze for a minimum of 1 hour, before scooping out and portioning into balls using an ice cream scoop.
  3. Roll each ice cream ball in chopped Oregon Hazelnuts before returning to the freezer.
  4. Meanwhile melt the chocolate, once melted drizzle over the ice cream balls and sprinkle with a little sea salt on each to bring the flavour out in the chocolate and the Oregon Hazelnuts.
  5. Keep the balls in the freezer until you want to serve them

Spinach, Ricotta & Oregon Hazelnut Rigatoni

INGREDIENTS

  • 3 1/2 cups rigatoni pasta
  • 1 teaspoon salt

For the sauce:

  • 1/4 cup butter
  • 1 teaspoon olive oil
  • 2 garlic cloves, sliced
  • 1 red chili, finely chopped
  • 3/4 cup Oregon hazelnuts, chopped
  • 1 tablespoon ricotta cheese
  • 3/4 cup parmesan cheese, grated 
  • 3 1/2 cups baby spinach leaves

INSTRUCTIONS

Cook the Pasta:

  1. Bring a large pan of salted water to the boil and cook the rigatoni for 9 minutes, or until al dente

Make the sauce:

  1. Melt the butter and olive oil in a large frying pan over medium heat.
  2. Add the sliced garlic and chopped red chilli, allowing them to soften and release their flavor.
  3. Stir in the chopped Oregon hazelnuts, letting them toast slightly for a deeper, roasted flavor.
  4. Add one ladle of pasta cooking water to the frying pan—this starchy water helps create a silky, emulsified sauce that binds everything together.
  5. Stir in the ricotta cheese and most of the grated parmesan, saving a little for the final garnish.
  6. Once the pasta is cooked, drain and add it directly to the pan, followed by the baby spinach leaves.
  7. Toss everything together until the spinach wilts and the pasta is coated in the creamy, nutty sauce.
  8. Finish with the remaining parmesan cheese and serve immediately.

Pecan, Roasted Blueberry & Ricotta Toast

DESCRIPTION

Give your toast a boost! Make pecans and blueberries the star of your daily breakfast routine with this sweet and savory recipe.

INGREDIENTS

  • ¼ cup chopped pecans, toasted
  • 1 cup fresh blueberries
  • ¼ cup honey, divided
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 4 ounces part-skim ricotta cheese
  • 4 slices whole wheat bread, toasted

INSTRUCTIONS

  1. Preheat oven to 425o
  2. In a 2-quart baking dish, toss together blueberries, 3 tablespoons of honey, olive oil, thyme, lemon zest and lemon juice. Bake for 12 to 15 minutes or until blueberries start to burst and juices are bubbly and slightly thickened.
  3. Spread ricotta cheese over toast. Top with roasted blueberries and toasted pecan pieces, and drizzle with remaining honey.