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Main Ingredient: Hazelnuts
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Recipe by: Patrick Jamon
This recipe waw created by Chef de Cuisine, Patrick Jamon, Villa Deevena, Playa Negra, Costa Rica
Preparation
Allow butter to soften. In a hot 200°C oven, roast Hazelnuts for 10 minutes. Remove skin after roasting, and coarsely chop them. Mix with the butter and add the lemon zest. Fill the Butter Bell Crock with the flavoured butter mixture. Serve with breakfast rolls or with afternoon tea on country breads.
