One of the things I was most excited about when finally purchasing a Vitamix, was to make my own, smooth nut butters! This was actually my first attempt at hazelnut butter, but it ended up so incredibly good I am going to share it right away, without alterations. The recipe is a bit rough, so try your way with the sweet/salt balance.
Also, this was one of the first things I shot with my new camera (yes, many changes these past months!). I’ve grown a little obsessed with food photography lately, so I felt it was time to upgrade from my old Canon 350D. I decided for a full format Canon 6D (the slightly cheaper and simpler version of the 5D Mark series) and a Sigma 24-70 mm f/2.8 lens which allows a very short focal depth but is still stable enough for hand held close-ups and works for other than macro motifs too. It was of course a well thought through and since long planned decision; I do not have all the money in the world to spontaneously buy myself a full format camera and a Vitamix.
Anyway, the difference is HUGE!
A couple of you have shown an interest in my process of styling and shooting food. Like what I use for backgrounds, how I edit my photos etc. I love it when you write to me with your thoughts and comments! And I’m quite flattered that you already, a week after I launched this blog, think of me as some kind of expert in food photography ; ) Which I’m obviously not, but we all have our tips and tricks. And perhaps it’s also interesting to know how a self taught amateur like myself, with a tiny kitchen and a very limited amount of props, works. If you’re interested, I thought I could compose a post entirely about the process of styling, shooting and editing food (my way). Let me know if you think it’s a good idea, and leave a comment below if there’s anything in particular you would like to know!
Before we turn to the recipe, a couple of words on where you can find me. For 337 square foodie pics from the past year and three months, check out my instagram, for inspiration (mostly on interior design) you can follow me on pinterest, for occasional photo essays and other stories, please look into the amazing and addictive steller stories
(I have several new stories planned! I just don’t have the time…). You can follow this blog on bloglovin, or subscribe via email in the sidebar to your right. For my complete photostream (which isn’t that complete yet since I’m entirely new to it) have a look at flickr.
Also, here’s a random pic of damp bilberry sprigs (because the light! the colors! the mood! So pleased when I captured this moment!)
The Best Hazelnut Spread
one small jar
1,5 cup hazelnuts, toasted
1/3 tsp sea or mountain salt
1/3 tsp vanilla bean powder
2 tsp agave nectar
1. Lightly toast hazelnuts in a skillet. Let cool completely.
2. Transfer to a high speed blender. Start processing on medium speed, then pulse on high speed until the nuts releases its oil. Use a tamper to push nut butter down from the walls. If the blender feels very hot you might have to pause and allow it too cool for a while, but a high speed blender should be able to handle the heat. This will take a couple of minutes.
3. Once the nut butter starts to get oily, add the salt, vanilla and agave nectar. Season to taste with the salt and sweetness. Continue processing until completely smooth and oily.
4. Store in a disinfected glass jar (I cover it in boiling water and let dry on a clean towel) in the fridge. Lasts for a couple of weeks (or longer?).
5. Smear on toast, add to oatmeal, use in baking or eat with a spoon!
Note: important to use real 100% vanilla powder and not vanilla sugar! I recommend Khoisan Bourbon Vanilla. You can also buy larger quantities online, for example from Reco Market or Green Earth (Sweden). Also a great place to buy organic nuts at a reasonable price!
All photographs, recipes and content are Cashew Kitchen originals, unless otherwise indicated. Please link back to me when sharing.