For Reasons, I have surplus hazelnut meal at the moment. What i've been using it for is adding protein to rice pudding, which is one of those foods I'll happily eat any amount of.
Ingredients: 2-3 cups of white rice (depending on how absorbent it is, and how gluey you like your pudding); butter or cooking oil; 1 litre soy milk (I presume it works with other milks, but haven't tried); a small amount of sugar; lots of cinnamon; about 2/3 cup hazelnut mea.
equipment: large saucepan/stove top cooking pot; wooden spoon or other stirring equipment.
Over low heat, warm the oil/melt the butter - I use enough to cover the bottom of my cooking pot, which is about 1 oz of butter, or the equivalent in oil. Add the hazelnut flour and stir around for a bit until you start to smell warm hazelnuts - a minute or two (if you don't smell anything after a couple of minutes, just keep going with the rest of the recipe). Add the cinnamon, stir for maybe another minute. Add the rice, and stir until it is evenly mixed through with the other ingredients (skimping on this will leave you with strongly cinnamon flavoured lumps in the final pudding, which I like, but others don't). Stir the soy milk in, stirring either continuously, or alternating adding and stirring (again, lumps). Cover, bring to simmer, leave on simmer--stir every minute or so--until the texture is just about right (make sure the rice is cooked through). Stir through sugar to taste, and leave sit for about five minutes -- it will congeal a bit as it cools.
I've done this with sushi rice, basmati, whatever the really cheap rice is at the nearby store - the rice to liquid ratio needs a bit of tweaking, but not much. The hazelnut meal substitutes for about a cup of rice in terms of liquid absorption.
Rice pudding with hazelnut flour
Ingredients: 2-3 cups of white rice (depending on how absorbent it is, and how gluey you like your pudding); butter or cooking oil; 1 litre soy milk (I presume it works with other milks, but haven't tried); a small amount of sugar; lots of cinnamon; about 2/3 cup hazelnut mea.
equipment: large saucepan/stove top cooking pot; wooden spoon or other stirring equipment.
Over low heat, warm the oil/melt the butter - I use enough to cover the bottom of my cooking pot, which is about 1 oz of butter, or the equivalent in oil. Add the hazelnut flour and stir around for a bit until you start to smell warm hazelnuts - a minute or two (if you don't smell anything after a couple of minutes, just keep going with the rest of the recipe). Add the cinnamon, stir for maybe another minute. Add the rice, and stir until it is evenly mixed through with the other ingredients (skimping on this will leave you with strongly cinnamon flavoured lumps in the final pudding, which I like, but others don't). Stir the soy milk in, stirring either continuously, or alternating adding and stirring (again, lumps). Cover, bring to simmer, leave on simmer--stir every minute or so--until the texture is just about right (make sure the rice is cooked through). Stir through sugar to taste, and leave sit for about five minutes -- it will congeal a bit as it cools.
I've done this with sushi rice, basmati, whatever the really cheap rice is at the nearby store - the rice to liquid ratio needs a bit of tweaking, but not much. The hazelnut meal substitutes for about a cup of rice in terms of liquid absorption.