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.

The post 2 delicious breakfast recipes with Nutella appeared first on MyKitchen.

Is there anything more delicious than a chocolatey spread? Try this home-made hazelnut chocolate spread that the whole family will love!

MAKES 2 cups // COOKING TIME 1 hour

INGREDIENTS
2 cups raw hazelnuts
¼ cup cocoa
¼ cup honey
3 tbsp coconut oil
1½ tbsp vanilla essence
½ tsp salt

METHOD
1. Preheat oven to 200°C.
2. Spread out hazelnuts on a baking tray and roast for 6–8 minutes. Rub them together in a paper towel to remove the shells.
3. Place the nuts in the blender. Blitz until they form a smooth paste, 10–15 minutes.
4. Add all the remaining ingredients to the blender and pulse on and off for 10 minutes until smooth. Store the spread in a glass jar at room temperature.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Home-made hazelnut chocolate spread appeared first on MyKitchen.

Still looking for a juicy feast to take centre stage at the Christmas dinner table? You and your guests won’t be able to resist this pork belly with roasted hazelnut and cranberry stuffing!

SERVES 6–8 (depending on the size of the pork belly) // COOKING TIME 3 hours 20 min

INGREDIENTS
½ cup dried cranberries, chopped
10 g chopped thyme
½ cup breadcrumbs
½ cup hazelnuts, roasted and chopped
1 apple, diced
1 egg
50 g butter, melted
1 deboned piece of scored pork belly, measuring roughly 35 × 25 cm
1 tbsp salt

METHOD
1. Preheat oven to 190°C.
2. Mix all the stuffing ingredients together in a bowl.
3. Spread the mixture along the centre of your pork belly, leaving a 2–3 cm gap on the ends (the stuffing will be pushed out to the edge when you start rolling).
4. Tie up the belly – start in the middle and then work outwards, with each tie being roughly 1.5 cm apart.
5. Before roasting, sprinkle salt all over the top of the belly.
6. Roast for about 2–2½ hours, until a golden crackling forms on the outside.
7. Allow the belly to rest for 30 minutes before carving.

Recipe & Styling: Diane Heierli
Photography: Christoph Heierli

The post Pork belly with roasted hazelnut and cranberry stuffing appeared first on MyKitchen.