This week I would like to talk about cobnuts. Cobnuts are a type of hazelnut, traditionally grown in Kent in the UK. They look like slightly larger, broader hazelnuts and can be eaten either fresh or dried. The fresh version normally comes with the nuts still in their husks and they are moist, slightly soft and have a slight coconut flavour. As they dry out they taste more like traditional hazelnuts with a sweeter taste and harder texture. Both types, I find, work great in cakes and pesto (or any other recipe calling for hazelnuts)! If you are unable to find cobnuts in your supermarket, regular hazelnuts will work just fine. But, living in London, I love the idea that my nuts came from just down the road!
This BBC goodfood recipe is the perfect seasonal loaf cake to make this weekend. Filled with apples and cobnuts, it’s simple and sweet and the dulce de leche topping is the icing on the cake (no pun intended!). If you can’t find cobnuts, traditional hazelnuts will do the trick perfectly. Enjoy with a hot cup of tea or coffee!
The cobnuts in this pesto really set it apart from other pesto recipes. Again, traditional hazelnuts may be used if you are unable to find cobnuts. This recipe is vegetarian but can be made vegan by swapping the parigiano reggiano for a dairy free, vegan cheese!
Here is one for the meat eaters! Jamie’s ‘simple baked lasagne’ is anything but simple. This lasagne is packed full of hearty, seasonal ingredients like pancetta and butternut squash and has a warming chilli kick. It has a fairly long ingredients list and is time consuming to make but it is soo worth it, I promise! It gets easier and quicker each time you make it (and you will want to make it again!). If you make it on Sunday it will last two adults most of the week when accompanied by a simple salad with lemon and olive oil dressing. I am working on a vegetarian alternative for this lasagne so watch this space if meat free is more your style.
Don’t forget to try my Pumpkin Spice Latte recipe if you haven’t already! It’s subtly sweet and spiced. If you’ve found coffee shop pumpkin spice lattes or syrups to be overpowering or too artificial tasting in the past, try this one. You won’t regret it!