Home
Hannah Lewry

Hannah Lewry

Recipes & Articles by Hannah Lewry

Mega melt-and-mix shortbread

Biscuit recipes

Mega melt-and-mix shortbread

20 - 25 minutes

Sesame-and-Gorgonzola biscuits

Biscuit recipes

Sesame-and-Gorgonzola biscuits

12-15 minutes

Classic choc chip cookies

Biscuit recipes

Classic choc chip cookies

15-20 minutes

Pork banger and naan pizza

Great value

Pork banger and naan pizza

15 minutes

Double choc-chip and macadamia cookies

Biscuit recipes

Double choc-chip and macadamia cookies

15 - 20 minutes

Condensed milk cookies with royal icing and edible flowers

Biscuit recipes

Condensed milk cookies with royal icing and edible flowers

12–15 minutes

Red velvet crackle biscuits

Biscuit recipes

Red velvet crackle biscuits

15–20 minutes

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

Pork recipes

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

20 minutes

Jalapeño atchar Malay chicken with tagliatelle

Atchar recipes

Jalapeño atchar Malay chicken with tagliatelle

15 minutes

Chicken tacos with blue cheese dressing

Mediterranean

Chicken tacos with blue cheese dressing

20 minutes

Parmesan, sage and polenta biscuits

Parmesan, sage and polenta biscuits

15–20 minutes

Home-made chocolate hazelnut spread and raspberry jam on toast

Chocolate recipes

Home-made chocolate hazelnut spread and raspberry jam on toast

5 minutes

Load more

Home-made chocolate hazelnut spread and raspberry jam on toast

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

For the hazelnut spread:

150 g hazelnuts
A pinch of salt (optional)
1–2 T cocoa powder
¼ cup maple syrup (or 12 dates, chopped)

For the raspberry jam:

500 g fresh raspberries
225 g caster sugar
A squeeze of lemon juice
Seeded toast, to serve

Method

Roast the hazelnuts at 180°C for 5-10 minutes until golden brown all over. Add a pinch of salt for salted hazelnut spread. Remove from the oven, and while still hot, place in a blender or food processor and blend until they start to form a paste. This will take about 10–15 minutes. Stop the blender every minute or so and push the nuts down the sides using a spatula.
Add the remaining ingredients and 1–2 T water and blend until you reach the desired consistency. Using dates will result in a grainer texture.
To make the raspberry jam, cook all the ingredients over a high heat, stirring, until the sugar dissolves and the mixture comes to a boil. Reduce to a simmer and cook for 15 minutes or until thickened.
Spread the toast with a generous scoop of hazelnut spread and top with a spoonful of raspberry jam. Store the leftover jam and hazelnut spread in sterilized jars for up to 5 days in the fridge.

Watch more TASTETube videos here.