Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
Sweeten it up if you dare!
![Cuisine-Artisans[1]](https://imagedelivery.net/v25LyR_P0iiez8OO2aShcQ/sharedkitchen.co.nz/2018/06/Cuisine-Artisans1.jpg/w=768,h=1047)
Hey artisan producers … get your products entered in the food awards. Cut off end of June.
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
Gloriously fudgy in texture, new season jersey benne potatoes are worth getting excited about.
Oh my goodness, these are the sweetest things, pretty to look at and gorgeous to eat.
No products in the basket.
