February 21, 2013

Hazelnut and raisin bread

Lately, I have been looking for recipes to use all those Christmas leftover nuts that have been lingering around my kitchen for too long now.
There are plenty of appetizing dishes over the internet and I couldn’t really decide if I wanted to use them to add flavor and texture to a main course or add some protein in a dessert type of dish.
I came across an interesting recipeto make bread packed with raisins and hazelnut. The ingredients were readily available (apart from the walnut oil, which I replaced with extra virgin olive oil), but the instructions were a bit fiddly, so I made some changes to make the recipe quick and easy to do, which is more to my taste. That’s what you need.
 The bread turned out to be great for our morning breakfast. Mr G is not a big fan of raisins and wasn’t overly excited about it, but Olivia and I loved it. We ate it as it is, but it should be delicious toasted and very lightly buttered, that’s for tomorrow to try!

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