Food Porn Friday – Episode 26: Nuts

I thought I’d let you guys know that Amy is doing quite well with fruits these days. She regularly eats grapes at work, she no longer freaks out when desserts come with strawberry sauce on and the other day she ordered, and consumed, a rabbit and apricot terrine in a restaurant. Things are changing round here.

That said, I think there’s still one food group Amy should be tackling – nuts. She isn’t convinced. I can see why. For ages, the closest I got to eating nuts was nutella on toast and sucking the salt off pistachio shells. But my Graze subscription got me trying nuts last year and you know what? Nuts are great.


For a start, they’re really good for you! I’ll let Jamie do the honours and explain why…

Anyway, now the boring nutrition part is done, let me talk you through my top nuts. My absolute favourite nut is actually the cashew nut. I’m pretty convinced that’s because they basically taste like butter.

Photo and recipe from Sally's Baking Addiction

Photo and recipe from Sally’s Baking Addiction

These breakfast bars are really good for you – buttery without the butter, salty and sweet, and perfectly filling.

I absolutely love almond croissants. I spent so long being skeptical of that flavour, but actually they’re sweeter than chocolate, with more crunch and texture, and less rich. Here’s an amazing recipe if you, like me, want to make them at home:

Photo and recipe from Pink Wings

Photo and recipe from Pink Wings

The best bit about this is that you don’t have to faff about making pastry – just buy the best croissants you can find in your area (ie, the ones from Granier Bakery opposite Turnpike Lane station) and fill them with your own filling. PERFECT.

Regular readers will fail to have missed my peanut butter obsession this year. You will also know one of my favourite easy brunches to make is French Toast. Well…

Photo and recipe from momontimeout.com

Photo and recipe from momontimeout.com

I can definitely see myself making that after Quakers next Sunday. It’s so easy! Especially if you take out all the American-style French toast faffing and just make eggy bread (hint: beat eggs. add salt, or sugar, or cinnamon, or whatever you fancy. Dip bread in eggs. Fry. Done.)

But honestly, the main reason that nuts are so important is how well they pair with chocolate. Particularly Hazelnuts. Particularly in Nutella. But, if you want to go a bit more fancy, this recipe looks great:

Photo and recipe from sobremesa-blog.com

Photo and recipe from sobremesa-blog.com

You can substitute the hazelnuts for any nuts you fancy. But I’d stick with hazelnuts. Because they’re great.

Thanks for reading guys, and I’ll see you in a fortnight… probably, unless my laptop breaks again, or I succumb yet again to the horrible cold that we in the publishing industry call “Frankfurt Flu”.

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About hattiemily

London-based poet. Previously published on the underground, currently can't remember how to actually write.
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