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Nutella.......mmmm, Nutella

mkfradin

By mkfradin
in Ready to Eat

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I_call_the_duck

I_call_the_duck

Posted
Posted

When I was in college many moons ago, we used to have Nutella on one slice of bread, Marshmallow Fluff on another, then stick it in the toaster oven for a bit for makeshift s'mores. This was common practice until I OD'd on it one lonely Valentine's Day. It took many years before I could even look at a jar without holding my stomach. :laugh:

Karen C.

"Oh, suddenly life’s fun, suddenly there’s a reason to get up in the morning – it’s called bacon!" - Sookie St. James

Travelogue: Ten days in Tuscany

Megan Blocker

Megan Blocker

Posted
Posted
When I think of Nutella I think of the fresh, warm crepes on the streets of Paris filled with Nutella and sliced bananas…fantastic!

Also, I have a friend who sticks a whole (peeled) banana on a plate, microwaves it until it’s soft and heated through, then just globs Nutella all over it; saves having to make the crepes.

Exactly - crepes Nutella! Heavenly. When I was in Paris and poor, I would eat one of these, and it was a day's worth of meals.

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

prasantrin

prasantrin

Posted
Posted
I have a recipe for Triple Hazelnut Cheesecake that I absolutely love.  The original recipe is from Cooking Light, but I changed it to an allfat version and it's mighty decadent and sinfully delicious  :rolleyes: 

How could you possibly write something like that and not post the recipe?!??!?!?! How cruel! :angry::biggrin: I should add, before the moderator does, that if you do post the recipe, someone might tell you to put it in recipeGullet and then link to it. But I'd be willing to take it anywhere in any form!

(it was the

I changed it to an allfat version
that really peaked my interest!)
Louisa Chu

Louisa Chu

Posted
Posted

I hesitate to post this here because it's over but I think you all have the right to know - there was a temporary Nutella restaurant here in Paris earlier this year. It was open for only 40 days - to celebrate the 40th anniversary of Nutella - and to raise money for charity. It was quite simply Nutella heaven. I have a post about it on my blog - La Table Nutella - with a photo of a Nutella custard served in a egg shell - with a long, dense, dark chocolate cookie for spooning. And I do have the Nutella cookbook by Philippe Conticini - I highly recommend - especially to Nutella fans. On the cover are his Nutella version of his signature chocolate croquettes. You're meant to pop them in your mouth whole and warm - releasing a rush of warm chocolate and Nutella.

I spoke with the Ferrara reps at the Candy Expo in Chicago this summer - and sadly they have little interest in widely promoting Nutella in the US.

Movable Feast
ALTAF

ALTAF

Posted
Posted
And I do have the Nutella cookbook by Philippe Conticini - I highly recommend - especially to Nutella fans.

Hi Louisa Chu,

Can you give us a short review of the book? example: recipe levels, catagories,...etc. And whats your favorite recipe?

FLAVOURS

Staximo

Staximo

Posted
Posted

Nutella is fantastic with mascarpone "cream".

500g mascarpone

100g white sugar

2 eggs

Mix egg yolks with sugar with electric mixer until light and fluffy.

Add mascarpone and mix well with a wooden spoon.

Beat egg whites until fluffy and add to mascarpone mix. Stir gently.

In an individual bowl set a Tsp of nutella (or more), cover with mascarpone cream.

Serve with a butter cake, or butter bisquits, or danish pastry... or nothing :smile:

Simona

staximo@gmail.com - My Italian Blog - My Webpage

  • 8 months later...
Kris

Kris

Posted
Posted

I just tried a recipe that I saw Giada DiLaurentiis make a few weeks back...

You put about a small dollop of Nutella in the middle of a wonton skin. Fold it over and fry until each side is lightly browned. Drain them on paper towels and sprinkle with powdered sugar...YUMMY!

cajungirl

cajungirl

Posted
Posted
I just tried a recipe that I saw Giada DiLaurentiis make a few weeks back...

You put about a small dollop of Nutella in the middle of a wonton skin.  Fold it over and fry until each side is lightly browned.  Drain them on paper towels and sprinkle with powdered sugar...YUMMY!

Oh Yum!!! :raz:

Just a simple southern lady lost out west...

"Leave Mother in the fridge in a covered jar between bakes. No need to feed her." Jackal10

gia

gia

Posted
Posted

Kris, they are good!

My kids like nutella and peanut butter sandwiches.

I also spread it on poundcake slices, top with sliced strawberries, and grill on the panini grill. Awesome!

Lindacakes

Lindacakes

Posted
Posted

I haven't read the thread linked above, which might mention it, but if you like nutella you'll like the gianduja spread made by Guido Gubbino imported by Zingerman's.

If you're one of the ones who does a jar or two of Nutella a year, it might be worth the splurge.

I was eating Nutella every day during a recent trip to Italy -- they provide it in the hotel breakfast rooms everywhere in a little packet much like jelly is served up here. Got quite addicted. But hated it when I got back home -- the imported version is pumped full of a lot more chemicals than the European version.

I recommend either buying it at an import store, or getting the primo stuff from Zingerman's. The difference is remarkable. You'll probably combust and leave burned shoes behind.

I like to bake nice things. And then I eat them. Then I can bake some more.

aznsailorboi

aznsailorboi

Posted
Posted

oooh i havnt seen anyone post a Bananas Foster with warm nutella sauce...ahhhhhhh :wub: melt half a stick of butter and two to three tablespoons of sugar, don't caramelize just melt together. add banana slices, three tablespoons of Nutella and a splash of Frangelico. As soon as all the Nutella melts away stir until well blended and pour over a generous serving of vanilla ice cream. and toss some hazelnut pralines on top..........omg heaven :wub:

...a little bit of this, and a little bit of that....*slurp......^_^.....ehh I think more fish sauce.

  • 5 years later...
Chris Hennes

Chris Hennes

Posted
Posted

This discussion deserves a bump, as I had Nutella on white bread as a snack a few minutes ago and it occurred to me that there might be other ways of eating the stuff. What else do you guys do with it?

Chris Hennes
Director of Operations
chennes@egullet.org

Tri2Cook

Tri2Cook

Posted
Posted

Cream, Nutella and a little sugar... whipped. Works nice with many things banana.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Darienne

Darienne

Posted
Posted

OK. I don't understand the love of Nutella. I love Gianduja. Even in Milk Chocolate. Like many others who have confessed...I shaved it off the block to eat. I love nuts and chocolate together.

But Nutella?

DH and I tried it a couple of years ago and gave it away right away. I think it tastes pretty awful. Sorry.

Is there anyone else out there who doesn't like the taste?

Darienne

 

learn, learn, learn...

 

We live in hope. 

heidih

heidih

Posted
Posted

We have discussed Nutella in Pastry & Baking before here and there was an extensive general Nutella discussion here

Blether

Blether

Posted
Posted

On warm waffles - optionally dust with icing sugar (Bordeaux mobile vendor style), or top with whipped cream (don't look at me).

QUIET!  People are trying to pontificate.

ruthcooks

ruthcooks

Posted
Posted

OK. I don't understand the love of Nutella. I love Gianduja. Even in Milk Chocolate. Like many others who have confessed...I shaved it off the block to eat. I love nuts and chocolate together.

But Nutella?

DH and I tried it a couple of years ago and gave it away right away. I think it tastes pretty awful. Sorry.

Is there anyone else out there who doesn't like the taste?

Yeah, me. For the same reason I don't like peanut butter, the texture.

Ruth Dondanville aka "ruthcooks"

“Are you making a statement, or are you making dinner?” Mario Batali

Mysstwalker

Mysstwalker

Posted
Posted

I love Nutella, but after gastric bypass, it doesnt love me except when my sugar is crashing, then its my buddy. I take a few tablespoons of Chocolate PB2 powder, mix in SF Hazelnut syrup and a bit of heavy cream, beat the devil out of it, and it is a pretty close cousin to Nutella. Of course, sometimes only the real thing will do and is worth feeling a bit wonky for awhile, so I utilize a spoon and a banana at that time lol.

annabelle

annabelle

Posted
Posted

OK. I don't understand the love of Nutella. I love Gianduja. Even in Milk Chocolate. Like many others who have confessed...I shaved it off the block to eat. I love nuts and chocolate together.

But Nutella?

DH and I tried it a couple of years ago and gave it away right away. I think it tastes pretty awful. Sorry.

Is there anyone else out there who doesn't like the taste?

Yeah, me. For the same reason I don't like peanut butter, the texture.

Me three. It's not all it's cracked up to be. My kids don't even like it.

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