Hazelnut Cream

4 comments

Another quick, sweet spread, made of cous cous. Really, very simple: only 3 ingredients. Perfect when you’re waiting for guests to arrive and after having cooked for the dinner … you have neither time nor the desire of “confectionery acrobatics”.

Ingredients:
150 gr of cous cous
100 gr of shelled hazelnuts
9 tablespoons of wheat malt

Method:
Prepare the couscous: just boil some water, turn the heat off, pour the couscous in the pan and let it stand covered for 8 minutes. I think I recall that is better if it’s more watery than dry. Set 7 hazelnuts aside, as youìll need them as a decoration. Toast the remaining hazelnuts in the oven, then let them cool before you frind them in the grinder. Now, put everything in a blender adding the malt, a bit of water if necessary and purée. Taste to test the sweetness. Put it into bowls, garnish with hazelnuts and then store in the refrigerator. Done!

Chef: Marilu from VeganBlog

  1. Lisa 18 November 2010 at 10:57

    Looks really yummy! 🙂


  2. EleonoraNW3 18 November 2010 at 20:36

    That’s really inviting! I’d add a little cocoa as well… 😛


  3. ascanio 19 November 2010 at 21:01

    This is so inviting!


  4. Gaurav 29 November 2012 at 15:10

    I am a confirmed salt-o-holic and don’t sweat how much of it I use. However, when smiethong just tastes salty, as opposed to seasoned, it does taste wrong to me. I attended a cooking class last night where he had us taste smiethong (which needed salt in my opinion) and then taste it again with a squeeze of lemon. Magic! I should know this but somehow I’ve been ignoring it. So, more lemon in my life!



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