Such a commotion at home today. My hubby was out of country for 10 days and he’s coming back home tomorrow. First I took care of the cleaning -as I haven’t been doing any- for the past 10 days -I don’t want the man to realise I have never even bothered.
Well, now at least I got the windows cleaned.
By the way my hubby is bonkers about desserts and he asked for gullac. Gullac is made of rice phyllo sheets which are made of rice starch. I wanted to spoil him so had no choice but to make one. Then I saw the hazelnuts in the closet. I realized I haven’t been making hazelnut milk for a long time.
And of course I could make nice truffle chocolates out of the remains.
For those who wonder, here’s a bonus recipe : drain the water from the strained hazelnuts, then blend with 5-6 date puree, 1/2 avocado, 1/2 cup shredded coconut and 25 gr cocoa. Shape like balls and roll inside cocoa once more. Then put in the fridge to firm them up. They turn out to be delicious.
Lastly, I suggest you mix hazelnut milk with some homemade ice cream and coffee and serve with ice, believe me it tastes better than any Starbucks drink. Now that’s a bonus recipe as well. I hope the readers who do not skip this part are happy.
Sending love to you all, and have a great weekend!
Ingredients:
1 cup (100 gr) raw hazelnut kernels
1/2 cup boiled hot water
2 drops of vanilla extract
Honey/cinnamon to sweeten up
Instructions:
1-Soak hazelnuts overnight. Drain.
2-Place hazelnuts in your food processor. Add hotwater. Pulse for a few minutes until all hazelnuts turn to flour.
3-Strain through a cheesecloth placed over a strainer. Add vanilla and honey/cinnamon. You can serve cold or warm.
