The best way to discover the city is through its food, let’s start right where you stay. In our SuB Lounge we offer local delicacies paired with plenty of wines and other beverages. Let's get comfortable.
200 gr unshelled roasted hazelnut, 4-5 tablespoon powdered sugar, 1 tablespoon hazelnut oil, spot of salt
Put all the ingredients into the food processor and run it until it turns into cream. If you prefer your nut butter with a little crunch, save half of the nuts and add them to the mix when it is about to be cream and turn the rondo off after running for a short while. If you have no hazelnut oil, you can use one tablespoon butter instead, however then it should be kept in te fridge. Your homemade hazelnut butter is ready.
2 kg green apples, seeds from 0.5 pomegranate, with all bitter white casings removed, juice of 1 – 1.5 lemons, sugar, 2 cloves, 1 small stick cinnamon,
Cover the apples and pomegranate seeds with water and lemon juice. Simmer until the crabapples are soft. Strain the liquid without pressing down on the fruit. Allow to drip for several hours or overnight. Pour the liquid through muslin to remove any remaining particles. Return the liquid to a saucepan and add a cup of sugar for each cup of liquid. Bring to the boil and simmer until setting point is reached. Test this by placing a drop of hot jam onto a cold saucer, allow to cool for a few moments. If a skin forms on the drop and prevents it from spreading when you tilt the saucer, the setting point had been reached.
Pour into sterilised jars and allow to cool.
