Celebrate World Nutella Day on 5 February with these two yummy breakfast recipes! Don’t have a tub at home? We show you how to make a decadent and delicious hazelnut chocolate spread. There is no better way to start your day!
Hazelnut chocolate spread
Makes about 1 cup // Cooking time 25 minutes
Method
- Roast 200g blanched hazelnuts on a baking tray at 180°C for 10 minutes, until fragrant and golden.
- Shake the tray halfway through to ensure even roasting.
- Add nuts to a high-powered blender and pulse for 5 minutes, until a chunky paste forms, scraping down often to aid in blending.
- Melt 80g dark chocolate with 3 Tbsp coconut oil, add to blender and blitz for 5 more minutes until smooth, stopping to scrape the mixture down every 30 seconds.
Home-made strawberry and Nutella pop tarts
Makes 15 + 1 jar of strawberry jam // Cooking time 1 hour 10 minutes
Ingredients
For the jam
350g strawberries, fresh or frozen
300g sugar
1 lemon, juiced
½ vanilla pod
For the pastry
250g flour, plus extra to dust
Pinch salt
3 tbsp sugar
125g butter
1 egg, plus 1 for brushing
To assemble
⅔ cup Nutella
½ cup icing sugar, plus extra to dust
Method
For the jam
- Add the strawberries, sugar, lemon juice and vanilla pod to a saucepan and let the sugar melt over a low heat. As soon as the sugar has dissolved, bring the jam to a simmer. Leave to gently simmer for about 15 minutes, stirring every few minutes.
- If you have a sugar thermometer, the jam is ready when it reaches 104°C. If not, use the ‘wrinkle test’. Before you start cooking the jam, place a heatproof plate in the freezer. About 10 minutes into cooking the jam, test for readiness by dripping a little bit of the jam on to the ice-cold plate. If the jam sets and wrinkles when you touch it, it’s ready. If not, simmer for another 3 minutes and then try again.
- When the jam is cooked, spoon into a sterilised jar, cap and refrigerate.
For the pastry
- Combine all the ingredients in a food processor and pulse until it comes together and forms a ball.
- If you don’t have a food processor, sift the flour, salt and sugar together. Rub in the butter with your fingertips until the mixture resembles breadcrumbs and then add the egg. If the dough is a little hard, add a drop of ice-cold water. Do not handle the dough more than necessary, as this will make the final product too chewy.
- Leave the dough to rest in the fridge for 20 minutes.
To assemble
- Preheat oven to 200°C.
- On a floured surface, roll the dough out to 5 mm and cut out thirty 10 cm circles with a cookie cutter. Brush the edges – the outer 1 cm – of 15 of the circles with egg wash.
- Add 1 heaped tsp Nutella and 1 heaped tsp strawberry jam to the centre of the 15 pastry circles. Top each filled circle with another circle and press the edges together with a fork. Bake the tarts for 20 minutes.
- To make a strawberry-jam drizzle, mix the icing sugar with 2 tbsp strawberry jam until it becomes a runny consistency. Dust the pop tarts with icing sugar, pour the drizzle over and serve.
Recipe & styling: Caro Alberts
Photography: Andreas Eiselen/HMimages.co.za
Nutella hot-chocolate porridge
Serves 4
Ingredients
375ml milk
2 tbsp Nutella
125ml sorghum meal
1 tsp cocoa
½ tsp coarse salt
2 tbsp hazelnuts, crushed
Method
- Bring the milk and Nutella to a simmer in a pot.
- Mix the sorghum, cocoa and salt. Add to the simmering mixture.
- Bring to the boil, then reduce the heat and simmer for 10–20 minutes until thick.
- Serve with extra milk, hazelnuts and a swirl of Nutella.