Oregon Hazelnuts

Imagine a velvety layer of rich ice cream, generously adorned with a crunchy coating of finely chopped Oregon Hazelnuts and finished with dark chococlate. This dessert doesn't just tantalize the taste buds; it's a feast for the eyes, presenting a beautiful rolled masterpiece that's perfect for any occasion, from festive gatherings to cozy evenings at home.

Ingredients:
4 cups of good quality vanilla ice cream
4 tbsp Oregon hazelnut paste
2 tbsp cocoa powder
1 ½ cup chopped Oregon hazelnuts
½ cup dark chocolate, melted
2 tsp 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 to event mix the flavours together before returning to the freezer. Allow the ice cream to re-freeze for a minimum of 1 hour before scooping out and portioning up 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.

This recipe embodies a harmonious blend of nutty richness from the Oregon Hazelnuts, herbaceous undertones, and citrusy brightness—all encased within a buttery, crumbly shortbread base.

Ingredients:
- 1 1/8 cup salted butter
- 1/2 cup golden caster or superfine sugar
- 1 egg yolk
- 3 small oranges or clementines
- 1 tsp vanilla extract
- 2 cups plain flour
- 5 oz. diced hazelnuts
- 1 tsp fresh thyme
- 8 oz cherry jam

Instructions:
1. Place the sugar and butter into mixing bowl and beat together until light and fluffy.
2. Add the egg yolk, vanilla and the zest of the clementines and mix together.
3. Scatter in the flour and stir together.
4. Mix together a little, then turn out onto a clean work surface.
5. Set one third of the mixture to one side, while you knead the mixture into a biscuit dough.
6. Line a baking tray with parchment paper, before placing the shortbread dough into the base of the tray and pressing flat.
7. Bake the shortbread for 10 minutes in the oven at 320 degrees.
8. Meanwhile mix the remaining shortbread mixture with the chopped Oregon Hazelnuts and fresh thyme to create a crumble.
9. When the shortbread has baked for 10 minutes, remove from the heat and spread with the cherry jam.
10. Scatter the Oregon Hazelnut topping over the jam and return to the oven for a further 15-20 minutes or until the crumble is golden and the jam is bubbling.

Tender potato , delicately cooked to perfection, embracing a velvety butter sauce that's been lovingly infused with the nutty richness of . And let's not forget the final flourish—a generous sprinkle of pecorino , lending its salty tang to round off this masterpiece.

3 large potatoes
1 tbsp olive oil
½ cup sliced hazelnuts
1 cup hazelnut meal/flour
1 cup pasta flour
3 egg yolks
¼ cup grated parmesan cheese
1 tsp salt
3 cups mushrooms
1/3 cup butter
2 garlic cloves, chopped
8 sage leaves

1. Drizzle the potatoes with olive oil and sprinkle of sea salt to help the skins crisp up in the oven.

2. Bake for 1 hour, or until soft in the middle.

3. Once balked remove from the oven and cut open to allow the steam to escape. When the potatoes are cool enough to handle scrape the middle out from the skins and mash until smooth.

4. Add the egg yolks and season with salt, as well as half of the grated parmesan cheese.

5. Blend together the hazelnut flour and pasta flour before adding to the potato mixture.

6. Mix together until it forms a dough.

7. Roll out and divide into 4 portions before shaping into long sausage shapes. Cut into 1-inch wide pieces and roll into gnocchi portions.

8. Dust with a little flour and put to one side while you prepare the sauce.

9. To cook the mushrooms simply slice into piece so that they are all approximately the same size.

10. Season a hot frying pan with a little sea salt and olive oil before adding the mushrooms.

11. The salt is vital to help draw out the moisture in the mushrooms, this will improve the flavour and texture.

12. The mushrooms should take approximately 5 minutes to cook, then remove from the pan and place to one side, return the pan to the heat and add the butter and garlic to the frying pan and cook gently.

13. Scatter in the sage leaves along with the sliced hazelnuts.

14. Cook the gnocchi in a large pan of boiling water, they should only take 1-2 minutes.

15. Meanwhile return the mushrooms to the pan, then add 2 tbsp of the cooking water from the gnocchi.

16. As soon as the gnocchi starts to rise to the top of the boiling water, lift out with a slotted spoon and add to the mushrooms.

17. Stir together gently as you don’t want to break the gnocchi and finish with a little more parmesan cheese.

In this recipe the simplicity of spaghetti meets the bold flavors of garlic, chilli, and the nutty crunch of hazelnuts, all crowned with parmesan cheese! This recipe is a testament to the art of creating a dish that's both effortlessly simple and undeniably flavourful.

Ingredients
3 cup dried spaghetti
1 tbsp salt
2 tbsp olive oil
1 green chilli, chopped
2 garlic cloves, sliced
½ cup sliced hazelnuts
1/3 cup butter
1/3 cup parmesan cheese, grated
2 tbsp hazelnut oil
2 garlic cloves
Cracked black pepper

Recipe
1. First, cook the pasta in lots of boiling salted water for 9 minutes.

2. Meanwhile, cook the chopped garlic and chilli in a frying pan with the olive oil until soft.

3. Add the sliced hazelnuts and hazelnut oil, continue to cook for a further 2 minutes.

4. Remove the pan from the heat and transfer the ingredient into a small bowl. Return the pan to the heat and add the butter and olive oil.

5. Add the remaining garlic and cracked black pepper.

6. While the pasta is cooking, lift out 4 tablespoons of the pasta cooking water into the pan with the garlic and butter to make an emulsion based sauce for the pasta. When the pasta is cooked, use a pair of tongs to lift out of the water and add to the sauce.

7. Stir in the grated parmesan cheese.

8. Sprinkle over the green chilli, garlic and Oregon Hazelnuts over the top of the cooked pasta and serve.