Hasselnødde paté

Name: Hasselnødde paté
Yield: 1 portion(s)
Ingredients: 0.25 tsp Cayenne pepper; 0.25 Fresh tarragon (or 2 tablespoons dried tarragon); 1 Carrot cut into large pieces; 1 tsp Curry; 1 Small red onion chopped roughly; 1 tsp Cumin seeds; 1 Large tomato cut into both; 1-2 tsp Sea salt; 2 tbsp Fresh-squeezed lemon juice; 2 cup Hazelnuts; 2 stems Celery cut into large pieces

Mains

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Hasselnødde paté

0.25	tsp	Cayenne pepper
0.25		Fresh tarragon (or 2 tablespoons dried tarragon)
1		Carrot cut into large pieces
1	tsp	Curry
1		Small red onion chopped roughly
1	tsp	Cumin seeds
1		Large tomato cut into both
1-2	tsp	Sea salt
2	tbsp	Fresh-squeezed lemon juice
2	cup	Hazelnuts
2	stems	Celery cut into large pieces

Instructions for Hasselnødde paté

To prepare the Hasselnødde paté recipe, please follow these instructions:

Soak the hazelnuts into water for 30 minutes and drain the water.

Bring tomato, celery, carrot, onions and esdragon into the food processor and chop with S-cut leaves until everything is finely chopped. Add hazelnuts, cumin, curry, cayenne, lemon juice, and salt. Blend until you have a thick cream, and possibly help by scratching down from the sides.

tips:
* Traditionally, curry powder contains roasted ingredients. If you can not find curry powder without roasted ingredients then use ½ teaspoon of ground coriander and ½ teaspoon of ground or fresh turmeric.

Hasselnødde paté

Ingredients for Hasselnødde paté

Instructions for Hasselnødde paté

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