Here’s a dessert idea, or a reinvented yoghurt for breakfast. With a slice of loaf cake or brioche, a coffee or a tea, you’ll easily make it through to noon!!
For the apple variety, I chose Galas, which are mild and sweet. If you like a tarter note, ask your grower or greengrocer for advice. That’s the advantage of the direct relationship; with a bit of luck, the grower will even let you taste their apples.
If you cook a bit, a small blender is a good investment. Mine includes the blade blender (for herbs, hazelnuts or even parmesan), the stick blender and the whisk.
If you don’t have one, put the hazelnuts in a small bag (a freezer bag, say), seal it and give it a few taps with a rolling pin.
Peel the apples and cut them into thin strips.
In a pan, fry them in a little butter, add half a glass of water, cover and cook until they’re nice and tender.
Take off the lid; once the water has evaporated, add a little more butter and sugar and let them caramelise lightly if you like.
Leave to cool.
Crack the hazelnut shells to get 80 g.
In a pan, toast them dry, stirring very regularly until you see the skins come away (a few minutes). Rub them between your hands to remove the skins and put them in a small blender (a herb chopper, say). A few pulses will do.
In large glasses, spoon in the apple compote.
Whisk the yoghurts; no need for “Bulgarian” types. By whisking ordinary organic yoghurts, you’ll get a very satisfying texture. Spoon the equivalent of one yoghurt into each glass, a quarter of the crushed hazelnuts and a spoonful of honey.
There, it’s ready — and this time, no need to wait, it’s good straight away.
Recipe by
