The collected hazelnuts are cleaned of stipules and laid out to dry in 1-2 layers on paper in a well-ventilated area. Raw hazelnut fruits put into containers will become covered with mold and disappear. Dry hazel nuts should tap when shaken and prick well. We will give you recipes for hazelnut dishes today.

Hazelnut - cooking recipes

Roasted Hazelnut Recipe

Nuts without stipules are roasted in a well-heated frying pan or in the oven at a temperature of 100-110 ° C. When the nuts begin to crackle, and when the shell is opened, a toasted nut is visible, acquiring a specific taste, the process is completed. Flour is made from such nuts, which is used for the preparation of confectionery products and in dietary nutrition.

Hazelnut Coffee - Recipe

Flour from roasted nuts is mixed with ground coffee in a ratio of 1:5, sugar is added to taste and poured with cold water in a Turk. Bring to a boil and remove from heat when foam appears.

Cake "Hedgehog" - a recipe based on hazelnut

Beat 3 eggs, 0.5 cups of sugar and 0.5 cups of flour, pour into a greased frying pan and bake the cake. Beat the same portion again and bake the second cake. From the first cake, cut out the base for the hedgehog in the form of a large drop, cut the rest into cubes. The second cake is also cut into even cubes. Beat a jar of boiled condensed milk with 250 g of butter, set aside a little, and mix the rest with pieces of biscuit. Add crushed nuts, mix everything and put it in a slide on the base (from the sharp edge of the drop below, where wider - above). Coat everything with reserved cream. Stick peeled sunflower seeds on top - in the form of needles and sprinkle everything on top with poppy seeds. The nose and eyes of the hedgehog are made from whole hazelnuts.

Recipe for waffle cake with praline and hazel filling

Prepare butter cream from 200 g butter and 300 g condensed milk. Peel the nuts from the shells, fry in a pan and remove the husk, rubbing between the palms. Mix 2 tbsp. l. nuts with 2 tbsp. l. sugar, put in a saucepan and heat, stirring vigorously, until the sugar dissolves. Pour the hot mixture onto a plate and refrigerate. Break into pieces in a mortar and grind in a coffee grinder or pass through a meat grinder. Add 1 tbsp. l. cocoa and mix with the prepared buttercream. Ready-made waffle cakes (8-10 pcs.) Layer with filling, pour melted chocolate on top of the cake, to which pieces of nuts are added. So that the chocolate does not fade, it is slightly heated, mixed with nuts and immediately applied to the surface.

Banana dessert with hazelnuts - recipe

Beat in a mixer a glass of yogurt, slices from 3 ripe bananas and a third of a glass of chopped hazelnuts. Arrange the chilled mixture among the bowls, sprinkle with grated nuts and garnish with fruit.

Recipe for cakes "Nuts" with hazelnuts

Prepare the dough by pouring flour into boiling water, stirring the mixture intensively over a fire. Remove the mixture from heat and cool to 70°C. Then beat in eggs one at a time, stirring vigorously with a spatula or fork, but do not beat. Put on a baking sheet, greased with a very thin layer of fat, lumps of dough the size of a walnut, dipping a spoon into a glass of cold water before each serving. Bake custards at 200°C and cool. Cut each at the base and lay a cream made from 1 can of condensed milk, a pack of butter and 0.5 cups of grated nuts. Top with the rest of the cream and sprinkle with grated nuts.

Pumpernickel with hazelnuts - cooking recipes

Grind 100 g butter with 200 g sugar and 1 tsp. cinnamon, then gradually pour in the eggs, whisking the mixture with a whisk. When the mixture turns white, add nuts A of a glass, coarse grinding) and 500 g of flour, mix thoroughly and roll into a thick tourniquet. Bake for 20 minutes at 180°C, remove and cut into pieces. Serve sprinkled with powdered sugar.

Hazelnut is not only tasty, but also healthy. Now you know the recipe for hazelnut dishes, and you can please your loved ones not only with tasty, but also with healthy food.

roasted nuts

In Rus', September 12 was considered "nut day". Around this day, the kernel of nuts is finally poured and the shell is covered with a brown-red blush. Mass harvesting of nuts begins. Harvesting nuts is not only people. Here and there, the long flexible branches of the hazel tremble. Among the bushes you can see a jay, a nuthatch or a nutcracker. And below, the mice give themselves away with the rustle of dry fallen leaves. People more than once had to find pantries with selected vigorous nuts in mouse nests. And in the old days in the Crimean bazaars, the so-called mouse nuts, collected in 122 mouse nests, were sold at a higher price than ordinary ones.

With great skill harvests squirrel nuts. By hitting the branches with its paw, the squirrel notices which of them will stop swinging last. From this branch, she collects the largest and ripest nuts.

In Rus', roasted nuts were considered an exquisite delicacy. Reheated in a cast iron skillet, they become more delicious and easier to crack. To make cracking nuts more convenient, special crackers were sold at the bazaars. In the village of Bogorodskoye near Moscow, carvers carved clickers from wood in the form of a soldier or gentleman. It is enough to put a nut in the mouth of such a nutcracker and press the lever from behind, as the nut cracks quite easily.

“A small pot, but the porridge is delicious,” says a folk riddle. Nuts are not only tasty, but also nutritious. I. V. Michurin called nuts "the bread of the future." Judge for yourself - the nutritional value of nuts is three times higher than the nutritional value of bread, one and a half times - pork, ten times milk! They contain proteins, carbohydrates, vitamins and up to 70% fat. Already, hazelnut flour and milk are used in dietary nutrition. When squeezing nuts, a cake is obtained, which goes to halva. Walnut oil is used in the food industry and as a solvent for painting.

The forest hazel has valuable wood, but due to the small diameter of the trunk, its use is rather limited.

Hazel is a sapwood. The color of the wood is white with a pinkish or light brown tint. At the end, winding annual layers are clearly distinguished, delimited by narrow dark stripes of late wood.

This plant has many names.- water or devil's walnut, rogue, horned walnut, water chestnut, chilim, stone, and also red-hot walnut. Chilim is listed in the Red Book of our country. Its range has been further reduced in recent decades. There are many reasons for this: there is pollution and shallowing of reservoirs, immoderate harvesting of fruits, the use of leaves for livestock feed (this is absolutely barbaric), the destruction of plants by muskrats, which really liked it (until the 30s of the last century, this animal was not in Europe- it was brought here from North America), damage to its plantations by nets and during clearing of reservoirs.

In general, this aquatic plant has a very wide, albeit fragmented, geographical range, distributed in many countries of the world from the tropics to the temperate zone. It grows in India, China, Japan, throughout southeast Africa, throughout southern and central Europe, the Caucasus, the middle and southern Volga region, the Krasnodar Territory, southern Siberia, the Far East, introduced into North America and Australia. To the north it reaches the northern borders of Belarus and the south-east of the Pskov region, where it is distributed in the upper reaches of the Lovat River, about 30-50 km south of the city of Velikie Luki, on the Vorokhoby and Pollets lakes, as well as in the rivers and other reservoirs adjacent to them . It is very rare, although sometimes in large thickets.

Walnut does not currently grow in more northern regions, however, archaeological excavations show that in not so distant times it was quite widespread in Denmark, Sweden, Finland, the Baltic states and in a significant part of the North-West of our country. The disappearance of the chilim in these regions was caused by the above reasons (primarily, of course, the person is to blame here- the nut was simply “eaten”), as well as a temporary cooling in past centuries. But if it grew here before, then it is quite likely that it can be reintroduced, i.e. re-dilute in these areas. Moreover, as the experience of more southern countries shows, the water chestnut lends itself well to cultivation and can become a very promising agricultural crop. So, even in the wild, in the Volga delta, it produces up to 4 tons of fruits per 1 ha of water surface, and from cultivated areas, the yield should undoubtedly be much higher, this is also confirmed by data on its culture in India, China and other countries.

water chestnut- an annual plant growing in various reservoirs at depths from 0.3 to 1.0 m. It is thermophilic, germinates only at a water temperature of at least 10 ... Drupes, colloquially nuts, up to 3 cm long, consist of a core enclosed in a dark hard shell, on which, depending on the subspecies, there are from one to four spikes (ours has exactly 4) of various shapes- straight, curved, twisted, etc. When germinating from the shell, first a long, arcuately growing germinal root appears, then a thin long stem, and on it- underwater filiform leaves, which, however, quickly die off. Instead, pinnate, leaf-like, chlorophyll-containing roots grow. In addition to them, ordinary brown filamentous roots are also formed on the stem, with which the plant is attached to the ground. And on the surface of the water, rosettes of dense, glossy floating leaves of the correct diamond shape with swollen, air-filled petioles develop. Funnel-shaped flowers with four sepals, four white petals (8-10 mm in diameter) and the same number of stamens arise from their base and bloom at the end of May. After fertilization (mostly self-pollination), they descend into the water, where the growth and ripening of the fruit occurs.

10-15 "nuts" are usually tied on each plant. The whole plant is anchored by last year's nut and nourishing roots, however, when the water rises, it can break away from the ground with them and swim across to a new place where it is fixed again.

In autumn, the leaves and stems first turn crimson red, and then die off, causing the fruits to fall to the bottom, fixing themselves there with thorns. Collect them shortly before- in mid-September. Taken out of the water, they quickly lose their germination capacity, but in bottom sediments they can remain for 10, and according to some literary sources, even 50 years, without losing the ability to germinate. From the reservoir to the reservoir, the water chestnut spreads, most likely, by large wild waterfowl (geese and ducks), in the stomachs of which its undigested fruits were repeatedly found.

Inside each nut is a delicious and highly nutritious white seed containing 15% protein, 7.5% fat, 52% starch, 3% sugar and 22.5% water. The taste of the fruits is very similar to the European chestnut, which is why chilim is sometimes called "water chestnut". Nuts can be eaten fresh, boiled, fried, consumed with salt and pepper; cook various culinary products from them, cook soup, use them to prepare various sauces. In ancient times, their kernels were crushed into cereals, ground into flour, from which bread was baked, which tasted like wheat.

In the recent past, when there were still quite a lot of rogulnik, medicines were made from it for the treatment of atherosclerosis.- trapazid, and in folk medicine it was used as an effective remedy for dysentery and other diseases. In addition, water chestnut rosettes are very decorative and can decorate any backyard pond.

I would very much like to hope that there will be people who are able not only to save and preserve, but also to resettle the water chestnut much wider than its current range, and maybe even cultivate it. It's a shame that in our country it has become a rarity, while in China there is a whole technology for its cultivation.- there the walnut was domesticated, varieties with large seeds, thin shells without thorns were bred.

You can try to bring seeds for planting from the Volga region, where significant thickets of it are still preserved in places, in vessels with water or wrapped in wet moss, etc. But it is much better to plant, although it is very difficult to get, planting material from the population of the Pskov region (you can from Northern Belarus). In this case, there will be a much greater chance that the introduced plants will easily take root. It must be borne in mind that swimming in places where a lot of ragulnik grows is not safe.- you can injure your legs on sharp spikes. For the same reason, it should not be planted in places of mass bathing of people.

V. Starostin , Ph.D. Sciences

Other publications Starostin V.A. see his personal page

Look for planting material of nuts in the section "Nurseries. Saplings"

September 12 in Rus' was considered Nut Day. By this time, the core is finally filled with all the nutrients and the shell becomes ruddy. The harvesting of nuts begins. The most exquisite delicacy is a red-hot nut. It is not only delicious, but also the most useful and nutritious product.

Preparation of nuts. What does "hot walnut" mean?

Not only people begin to harvest nuts in the fall. In the forest, only rustles are heard - it is mice dragging nuts into their minks, or a squirrel on the trees chooses the ripest fruit. In Rus', nuts found in a mouse hole were sold at a special price, were considered the most expensive, and were called "mouse". The squirrel also chooses a nut in its own way: it hits the branches with its paw and watches which one stops swinging last, and with that it collects the most ripe and delicious nuts.

The most delicious dish in Rus' was the red-hot nut. Fried in a cast-iron pan, the fruits become juicier, easier to split. Master carvers made special clickers - figurines in the form of soldiers, boyars. Put a nut in his mouth, press the handle on the back - the peeled kernels will fall right into his hand. The nutritional value of walnuts has long been known to everyone. They contain 70% fats, proteins, carbohydrates, vitamins.

pine nut

In nature, on the whole Earth, you will not find a more powerful healer than cedar. His strength is unmatched. Even Avicenna at one time recommended the use of pine nut husks and kernels for treatment. As a general tonic, cleanser for the body, he recommended daily consumption of 1 spoonful of kernels with light wine or honey. Siberian health is not empty words. It is the Siberians who highly value the natural healer - father cedar. From nuts, local residents make "vegetable cream", the use of which stimulates the absorption of fatty substances, regulates the functioning of the thyroid gland and internal organs. Nut husks are also widely used in folk medicine. Pine nuts are considered the most expensive on the market. Its nutritional value is very high. The protein contained in pine nuts is digested by our body much easier and faster than that contained in the same walnuts, almonds and peanuts. The inhabitants of Siberia can only envy that the red-hot pine nut is considered a familiar delicacy for them, it is not for nothing that it is called the best present and is always brought from these places to friends and acquaintances.

Useful properties of pine nuts

The Siberian nut in its core contains up to 16% protein, 60% drying oil, starch, sugar, pentosans, fiber, vitamin C, various minerals. The kernels can be eaten raw. Someone prefers a red-hot nut, its taste is more saturated, the husk is easier to remove. The physiological value of the protein is very high, it contains eighteen amino acids, 70% of which are considered essential. Walnut protein contains so much methionine, lysine, tryptophan, cystine that it surpasses the composition of cow's milk protein. Pine nut oil contains a large amount of tocopherols - fat-soluble vitamins, fatty acids, which have antioxidant activity. In terms of the content of tocopherols, cedar oil exceeds walnut oil by 1.5 times, and peanut oil by 5 times. There are 3 times more essential fatty acids in it than in peanut, and 1.5 times more than in sunflower. Phosphate phosphorus, so necessary for our body, in cedar oil is a record amount, there is not so much in any product.

How to boil nuts

Boiled pine nuts have a delicate taste, and the husk becomes much softer, it is easier to get the nucleolus. For future use, they are harvested in their pure form, since they are stored in cones for a short time. In the taiga, Siberians build hand mills, where the cones are crushed and then sieved.

The roasted nut has a very hard shell, so some people like to boil it. To do this, take as many nuts as you plan to eat. Pour them into a saucepan, cover with water and cook for 15-20 minutes. The nuts become soft, it is better to split them across, so the nucleolus does not wrinkle and remains intact.

So that the nuts can be easily removed from the cone, you can boil them. Only a saucepan for these purposes needs to be made separate (cedar resin is unlikely to be washed off the walls). Cones are boiled for a long time - two hours. Then the fruits are easily extracted. Many people prefer to roast the nuts in the oven afterwards.

How to Roast Nuts

We will tell those who prefer roasted nuts how to cook such a delicacy: you can fry nuts both in a pan and in the oven. Pour a thin layer into the pan, no need to pour oil. Stir constantly. The process takes 10-15 minutes. As soon as you hear a crack, you can try. At the end of frying, sprinkle with a little water (so the shell will become softer), cover with a towel. If roasting in the oven, first heat the oven, then put a baking sheet there, on which nuts are poured in an even layer. Simmer for 10 minutes, then turn off the heat and leave to cool. For softness, you can also sprinkle with water at the end of frying.

A few tips on how to chop pine nuts:

• Pre-calcined nuts are filled with water for a while: the shell becomes softer, more pliable.
• Place whole cones in the oven or oven. Nuts acquire a special flavor and are easier to peel later.
• In Buryatia, nuts are poured with a glass of boiling water for 15 minutes. After that, they split the teeth on the blunt side of the fetus.
• You can use pliers that have a notch on the lips. In size, it is just a little smaller than a nut and easily splits it.

Pine nuts have practically no contraindications. But sometimes, with excessive use, you can feel a violation of taste sensations, a bitter, metallic taste in the mouth. These disturbances go away on their own after a few days.