i have been wanting to share this with you since my kitchen tea in September, my bridesmaids organised a printed book filled with a wonderful collection of recipes collected from all the women in my life. the recipes were either their favourites, ones they knew i’d love, or ones that…
wow, so jessica and i finally had the chance to try another little recipe for our food series. this time something sweet – homemade nutella. the pics alone will show you how ridiculously easy this is to make, at a fraction of the price of real nutella … and it’s actually tastier (in my opinion)
you’ll need a bar of your preferred chocolate – obviously the better the chocolate the nicer your nutella is going to be. the slab of beacon served us well, but i can imagine that using lindt would be delectable…
150 grams hazelnuts:
1/2 cup of icing sugar:
1/4 cup of cocoa powder:
a couple of teaspoons of vegetable oil:
that’s all you need! now, roast the hazelnuts in a hot oven. jessica used her pizza oven, but just use a conventional oven, i’d say 180°c / 350°f – and keep an eye on it. when they start browning, take them out.
mmm perfectly roasted hazelnuts…
in the meantime, melt your chocolate using a double boiler or simply a bowl on top of a pot of boiling water – on low heat. the chocolate has to melt slowly to prevent becoming lumpy or grainy.
mmm perfectly melting chocolate…
while the chocolate is melting pop your hazelnuts into a food processor (note: a food processor, not a blender)
grind away until the nuts become a bit buttery but still chunky:
add all the dry ingredients and the completely melted chocolate:
if your food processor is broken, just jimmy it with a knife….
please also notice the incredibly ironic red dot design award sticker on this faulty piece of machinery
so, you’ll want to blend away until the mix is as smooth as possible – this will probably take around 15 minutes. add in a teaspoon or two of the vegetable oil while it’s going…. you won’t get it as smooth as real nutella unless you have an industrial blender.
when you’re satisfied with the smoothness let the mixture set for about an hour (put it in the fridge if you like)
… and serve with a freshly baked croissant or just eat it on it’s own …
for the first installment of our food series, jess wanted to try a buttermilk fried chicken recipe that didn’t smack of KFC. this isn’t the usual fare at nook, which is probably one of the reasons it was so appealing to make, plus it was a perfect sunny saturday and we had cold beers in the fridge. what goes best with cold beers? fried chicken. you’ll need:
the brine is in order to prep the chicken. bring all the ingredients to the boil and then let it cool down. soak the chicken overnight (12 hours) and then rinse the pieces under water, otherwise the meat will be too salty. basically the brine just makes the chicken super tender (and boy does it turn out tender…)
now prep your coating – mix all the dry ingredients together (flour, spice, paprika) and divide into two bowls.
pour the buttermilk into another bowl.
from here it’s super simple, dip the chicken into flour bowl 1, then buttermilk, then flour bowl 2…
place the battered pieces on a tray lined with baking paper, thusly:
heat your oil so long, to 160 C / 320 F
when the oil is ready place your first piece of chicken in (sizzle sizzle)
turn the pieces every now and then
you can put a few pieces in at a time, enough to sit comfortably in the pot. frying time is 10-12 minutes…
mmm perfectly crispy fried chicken
let them chill on a cooling tray for a few minutes
garnish with your favourite herbs – jess quick fried some fresh marjoram
nom nom nom!
serve with locally brewed beer, crisp white wine & a simple green salad
ps: this was much much better than KFC, obviously.