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Topic: Nutella, mmmmmmm.... . . . . . .  (Read 5967 times)

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ksann
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« Reply #80 on: February 24, 2009, 02:38:21 PM »




Are you sure about the hairy part?
Ask those that have met me.




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« Reply #81 on: February 24, 2009, 08:48:48 PM »

On the way back from the Pediatric Gastroenterologist, Alyson tells me that she wants pancakes and a hard boiled egg, so we head to IHOP.

As soon as she flips open the menu, what does she see?




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« Reply #82 on: March 08, 2009, 02:12:59 PM »


What Philistine recipe for crepes has sugar as an ingredient?  Must be a US thing...

Want to do it right?
3 eggs
1 cup of flower
1 tsp salt
2 cups water
1/2 cup milk
2 tbsp butter (melted)
the zest of 1 lemon.  For this you need to make sure it is a natural not supermarket covered with wax to make it look shiny lemon.  Steal one from a neighbour's tree....

This will make about 8-10 crepes.
Fill them with a light smothering of non-US modified palm oil Nutella, roll them up, sprinkle with a little sugar and squeeze some lemon juice on them. Serve with a really really good coffee.

Other fillings are jam (raspberry works best - use a brand like Hero or Darbo - Swiss and Austrian and unlike the US crap they are NOT made from high fructose corn syrup).
Can also add heavy whipped cream to the jam and/or nutella.  Can also fill with fruit.  Bananas are great, also ripe peaches, nectarines, and berries.
Used this formula, made a batch for Alyson and myself.
Utilized Nutella and Hero brand Black Cherry preserves.
Gotta get the temp right, had a hard time not overcooking them, but was successful, and will most definitely try again.

However, we now need to rush out and buy another jar of Nutella. There is a small Italian market near here, I will see if they have the imported Nutella so that we can do a scientific experiment to see how different the experience is.



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« Reply #83 on: March 09, 2009, 12:11:54 AM »

Btw, I was tipped off that sopme retailers carry the Family Size of Nutella



While Alyson and I were watching a DVD, I looked over at her laying on the floor, she had the small jar of Nutella in her lap, with her finger in the jar  Thumbsup
Yup, thats my girl!



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« Reply #84 on: March 09, 2009, 01:27:36 PM »


Btw, I was tipped off that sopme retailers carry the Family Size of Nutella


ken


Most of the imported Nutella is the 750g size.
So, how did you like the crepes? I find the best time to flip is the moment you can easily move them in the pan.  They should be a light golden/brown colour.  They should NOT be crispy!
Raspberry preserves are a great choice. By the way, excellent move to pick Hero jam. Check the ingredients and compare that to a US brand.  There's a reason it tastes so good.  (Hint - no corn syrup or preservatives).
D'Arbo also is a great jam. Same all natural ingredients.  Killer taste. Only $3.99/jar and it's Austrian!  Amazing to think that a really high quality product made in Austria by workers paid a decent wage with health benefits can be shipped to the US and  sold for essentially the same price as the domestic crap here.  Hmmmm....
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« Reply #85 on: March 09, 2009, 02:17:49 PM »

Hey atadaskew:  I decided to try your recipe for crepes, but am uncertain as to the type of 'flower' one should use.  Would that be roses or chrysthanimums? Lol Lol

Seriously, the wife and I will have crepes for dinner using your recipe.
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« Reply #86 on: March 09, 2009, 02:28:47 PM »


Hey atadaskew:  I decided to try your recipe for crepes, but am uncertain as to the type of 'flower' one should use.  Would that be roses or chrysthanimums? Lol Lol



Roses of course! Everyone knows chrysanthemums are toxic...

 Embarassment
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« Reply #87 on: March 09, 2009, 02:42:59 PM »

It took me a few crepes to get the time/temp right.

And I still need to practice a bit more, but this was a great start.




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« Reply #88 on: January 29, 2010, 08:49:52 PM »

Tonite is Nutella Crepes
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« Reply #89 on: January 29, 2010, 09:10:38 PM »

Not fair.  The Nutella here in the US tastes different than Mexico.

Good, but not as nutty.

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« Reply #90 on: February 04, 2010, 04:04:05 PM »


Not fair.  The Nutella here in the US tastes different than Mexico.

Good, but not as nutty.




You need to avoid the Nutella produced for the US market.  It is a different (worse) recipe that is higher in sugar (of course) and has various oils not found in other markets..
Way to tell to avoid:
1/ It sez Made in Canada on the jar.
2/ The jar is plastic.

You can get the 'real' thing at many delis, it will be more expensive (but worth it as it tastes richer), will be in a glass jar, and will have all the writing on it in a non-English language!  The ones I have found are made in Italy or Poland.

In Santa Monica you can get it at Shoops  on Main Street, or at Bay Cities Deli on Lincoln
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« Reply #91 on: March 17, 2010, 11:23:28 PM »

I just put imported Nutella on a Rice Krispy square.

Mmmmmmmmmm....................

It's almost enough to make me....

" target="_blank">http://
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« Reply #92 on: September 19, 2010, 01:27:40 AM »

sorry to revive a prehistoric thread - but this addition is worthwhile....

From Autumn 2010 Culture magazine

Chocolate Hazelnut and Goat Cheese melt

makes 4 sandwiches

8 tablespoons (appx 1/2 cup) Nutella
4 oz fresh goat cheese, at room temperature
2 tbsp butter, at room temperature
8 slices (1/4 inch thick) country white bread

In a small bowl combine the Nutella and the Goat Cheese

Butter one side of each slice of bread.  Pleace four slices on your work surface, buttered side down.  Spread the cheese mixture evenly over the four slices, about 1/4" thick.  (Any thicker and the sandwich will be gooey).  Place the remaining four bread slices on top, buttered side up.

Cut off the crusts.  This helps pinch the bread together and creates a tight seal.

Heat a large nonstick skillet over medium heat for 2 minutes.  Place sandwiches in the skillet, cover and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to soften.  Uncover and flip the sandwiches with a spatula.  Cook for 1 minute or until golden brown.  Flip the sandwiches again and cook 30 seconds longer or until the cheese is soft and creamy.  

Serve immediately.
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« Reply #93 on: September 19, 2010, 01:30:55 AM »


sorry to revive a prehistoric thread - but this addition is worthwhile....

From Autumn 2010 Culture magazine

Chocolate Hazelnut and Goat Cheese melt

makes 4 sandwiches

8 tablespoons (appx 1/2 cup) Nutella
4 oz fresh goat cheese, at room temperature
2 tbsp butter, at room temperature
8 slices (1/4 inch thick) country white bread

In a small bowl combine the Nutella and the Goat Cheese

Butter one side of each slice of bread.  Pleace four slices on your work surface, buttered side down.  Spread the cheese mixture evenly over the four slices, about 1/4" thick.  (Any thicker and the sandwich will be gooey).  Place the remaining four bread slices on top, buttered side up.

Cut off the crusts.  This helps pinch the bread together and creates a tight seal.

Heat a large nonstick skillet over medium heat for 2 minutes.  Place sandwiches in the skillet, cover and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to soften.  Uncover and flip the sandwiches with a spatula.  Cook for 1 minute or until golden brown.  Flip the sandwiches again and cook 30 seconds longer or until the cheese is soft and creamy.  

Serve immediately.



Nutella & cheese?  Not feelin' it...
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« Reply #94 on: September 19, 2010, 01:59:50 AM »

Goat cheese and nutella? Two of my favorite things. I'd try that.  Thumbsup
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LOL




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« Reply #95 on: September 21, 2010, 12:05:42 PM »


Dump out half a jar to a jar of PB into a bowl and microwave enough to melt.
Add cocoa powder (preferable dutch/dark cocoa powder), brown sugar, molasses, vanilla and a little milk to thin it.  


Thanks, made some of this last night, had some on my bagel this morning. Yummmm, its a Reese's Pieces flavored bagel.  Bigsmile
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« Reply #96 on: September 21, 2010, 01:01:36 PM »

My greatest contribution to STN has been chocolate peanut butter.  Crazy
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« Reply #97 on: September 21, 2010, 01:12:05 PM »


Goat cheese and nutella? Two of my favorite things. I'd try that.  Thumbsup


Goat cheese smells like goats.  Hurl Some people like it but I can't eat anything from a goat. Just has that  Hurl Crazy smell that I can't get over.


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« Reply #98 on: December 24, 2010, 06:07:59 PM »

Christmas is......

Going out for a walk to the ocean, with a couple of Nutella-stuffed tortillas.

Warm flour tortillas straight from the oven of a local tortillaria.  

That's magic and happiness.
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« Reply #99 on: March 27, 2012, 10:40:07 PM »

Nutella Pound cake.

Mmmmmm..


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