I used my blender to whip up homemade nutella. The first step was to toast the hazelnuts in the oven to remove their skin. After that it was a few minutes blending the ingredients and my from-scratch version was ready to be devoured.
For his North African-inspired herb jam, the chef at Oakland's Camino uses a mixture of sweet greens (spinach or beet tops), stronger greens (carrots tops, fennel tops, wild nettles) and herbs like mint, oregano, cilantro or celery leaves.
There are many layers of flavour in this gorgeous, decadent butter: salt, vanilla, caramel, butter and cinnamon. Unimaginably delicious spread on tea cake, scones, croissant, waffles, pancakes... Substitute coconut fat to make it vegan.
You will wonder how so few ingredients can possibly taste this good! A recipe for a smoky, garlicky, tangy, savoury, creamy dip that goes well with a huge range of dishes. Also, long-term preservation of aubergine in the freezer and its many uses.