World Nutella Day: 5 scrumptious Nutella recipes
Recipes to help you feed the inner sweet tooth...
It’s World Nutella Day and an excuse to indulge oneself in scrummy recipes inspired by Ireland’s favourite chocolate and hazelnut spread.
Nutella and banana ice cream
Slice five bananas and place them on a tray before freezing them for 20 – 30 minutes. Place in a food processor. Place the contents of a 180g jar of nutella into the processor and add a drop of vanilla. Blitz until smooth and eat immediately or keep fresh in an air tight container.
Mix 1tsp of yeast with a half a teaspoon of sugar and two tablespoons of warm milk. Place in a warm place for 15 minutes until frothy. Sift 225g of plain flour and stir into a large bowl with one tablespoon of sugar.
Make a well in the flour and add the yeast mixture, 150ml of warm milk, 50g melted butter and one beaten egg. Knead into a dough and leave to rest in the bowl for 45 minutes until it has doubled in size.
Knead once again and divide into 12 balls. Place in a warm place for a further 30 minutes.
In the meatime, heat 300ml of vegetable oil in a high sided saucepan until it is 190C. Gently lower the dough balls into the oil in batches of 2 or 3. Fry for 3 to 5 minutes until golden brown and turn over. Remove from the oil using a slotted spoon and drain on kitchen paper.
Roll the donuts in sugar and pipe some smooth Nutella inside before digging in.
Nutella rocky road
Line baking tray with parchment paper, and blitz 200g of digestive biscuits in the food processor. In a large saucepan melt 135g of butter, 180g of Nutella and 2 tablespoons of golden syrup together and remove from the heat.
Add 100g of marsh mallows chopped, and any other sweets you may fancy. Mix together until everything is covered in chocolate. Tip the mixture into the baking tray and place in the fridge for at least 2 hours. Cut into squares and serve.
Banana bread with Nutella swirls
Preheat the oven to 180C. Sift 285g plain flour, 1 teaspoon of bicarbonate of soda, ½ teaspoon salt into a large mixing bowl. In another bowl, cream together 110g butter and 225g sugar until light and fluffy.
Add 2 eggs to the mixture, 4 ripe bananas, 85ml of buttermilk and 1 teaspoon of vanilla extract and mix well. Fold in the flour mixture.
Grease a 20cm x 12.5cm loaf tin and pour the cake mixture into it. With a knife lightly swirl the nutella into the mixture.
Transfer to the over and bake for one hour or until well rise and golden brown.
Nutella hot chocolate
Place three large tablespoons of Nutella into a small saucepan with one mug of milk. Whisk until blended and leave on a medium heat until frothy.