Our breakfast marmalade is being displaced by chocolate spread and peanut butter according to the Sunday Times.
And I reckon that if you can’t beat them join them. So I opened the browser and searched high and low for a ‘Nutella’ type recipe. I finally adjusted one to suit.
- 200 gms shelled hazelnuts
- 100 gms icing sugar
- 40 gms cocoa powder
- A pinch of salt
- A tablespoon of vegetable oil (a nut oil is even better)
- A food processor
Preheat the oven to 170°C and toast the hazelnuts for ten minutes. Then rub them with kitchen paper until all the skin comes off. Then place the nuts into a food processor and whizz it for five minutes.
Scrape it all into a sterile jar and you have your own ‘Notella’. Simple!