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 

1. Roast 200g blanched hazelnuts on a baking tray at 180°C for 10 minutes, until fragrant and golden. 
2. Shake the tray halfway through to ensure even roasting. 
3. Add nuts to a high-powered blender and pulse for 5 minutes, until a chunky paste forms, scraping down often to aid in blending. 
4. 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 

1. 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.
2. 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.
3. When the jam is cooked, spoon into a sterilised jar, cap and refrigerate.

For the pastry 

1. Combine all the ingredients in a food processor and pulse until it comes together and forms a ball.
2. 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.
3. Leave the dough to rest in the fridge for 20 minutes.

To assemble 

1. Preheat oven to 200°C.
2. 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.
3. 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.
4. 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 

1. Bring the milk and Nutella to a simmer in a pot.
2. Mix the sorghum, cocoa and salt. Add to the simmering mixture.
3. Bring to the boil, then reduce the heat and simmer for 10–20 minutes until thick.
4. Serve with extra milk, hazelnuts and a swirl of Nutella.

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