Skip to main content

French Food Friday...DIY Nutella

 
recipe and photo from here
 
Bonjour mes belles,
 
I hope that you are having a fabulous week. Ours has been a productive one and  I am looking forward to spending some time in ma cuisine this weekend.
 
Nutella is a bit like vegemite, you either hate it or you love it and French Boyfriend loves it but hates vegemite with a passion.
 
Here is a DIY version which is described as  a chic spread in 5 minutes flat on the doitinparis website, where I found the recipe.
 
 
DIY Nutella
 
 
For 4 PERSONS
Preparation: 20 min
Cooking time: 5 min
 
Ingredients:
100g of whole nuts
150g of praline chocolate
50g of dark chocolate
150 g of sweet condensed milk
100mls of liquid cream
2 pinches of salt
20 g of semi-salted butter
 
 
METHOD
1/ Chop the nuts very finely.
2/ In a bain-marie double pot, melt the praline chocolate, the dark chocolate and the condensed milk.
3/ Once melted, mix and add the chopped nuts.
4/ Pour everything in a blender.
5/ Add the liquid cream, the salt and the semi-salted butter
6/ Mix again.
7/ Place in a jar and set aside in a cool place.

TIP
The spread can be made several days ahead of time. You can keep it for several weeks in a cool place, remove the crust on the surface before tasting.

 
It would be just as delicious with a nice country loaf of bread, a brioche or crêpes….
 
très bon vendredi à tous, Leeann x

Comments

  1. I just grab a spoon and have a spoonful if I need a sweet taste .. I love Nutella.

    ReplyDelete
  2. Adore the taste of Nutella, it is better that I don't have it in the pantry though!!
    Have a wonderful weekend Leeann!

    xoxo
    Karena
    The Arts by Karena
    Featuring India Hicks

    ReplyDelete

Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.


By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.


Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning



Ingredients:


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Method:

1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....


About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…