OK guys, here it is: a formula to make your very own Nutella, from scratch. There are a great many Nutella fans out there, myself included, but the first two ingredients on the label – sugar and modified palm oil – inspired me to make my own. I had done it before, using hazelnuts and cocoa – but recently a friend tipped me off to Parisien David Lebovitz’s version, which he found in the Encyclopédie du Chocolat, and it was far closer to the real thing than any I had made before. Made with milk and powdered milk, the mixture is quite runny at first, but firms up in the fridge. The original recipe calls for straining, but I don’t mind the texture of ground hazelnuts – and like keeping the added fiber.
olive oil, salt, spice and garbanzo beans salt, olive oil, pepper, parsley, wheat, garlic, avocado and lemon butter, chocolate, bacon and egg salt, extra virgin olive oil, large eggs, black lentils, toasted and onion sugar, salt, confectioner's sugar, vanilla bean, cream cheese, baking powder and 4 MORE dried basil, honey, garlic cloves, boneless skinless chicken thighs, ketchup and 1 MORE
Welcome to June Meyer's Authentic Hungarian Heirloom Recipe Index Page All of these recipes are heirloom recipes, handed down through many generations. Some are hundreds of years old, some dating to pagan times. (see Moon Strudel) I love to cook, and I enjoy cooking and eating many different ethnic foods. But there is something spiritual and comforting about cooking and baking foods that your ancestors loved and thrived on.