A big and fat welcome to all of you to my first ever Nutella Baking Week!!! *Applause Machine*
This week, it is obviously all about Nutella. Nutella in all different forms, different dishes and always the star ingredient of whatever dish I make. This is a week to commemorate this great gift Italians have so kindly given to the world.
I don’t actually have any sponsors or anyone but I would like to say a few words before this week begins to commemorate a few people and their sites that deserve mention due to their wonderful Nutella obsession.
- Bell’Alimento – This lady is a Nutella genius. Many of my posts this week will be from her since she just continually discovers new ways of using Nutella. I suppose it is in her blood so watch out for her name popping up in a lot of posts. She has inspired me to really dig into Nutella with things other than just a spoon and a piece of bread
- Ms. Adventures In Italy – Another Italian whose blog rings with exotic recipes and Nutella love, this lady is a traveller and Italy expert. She is one of the two bloggers who began the world famous World Nutella Day, which without, the world would not be such a Nutella connected global village
- Bleeding Espresso – Living in Italy, savouring Nutella, I am sure that is her game. And she is winning. She is the other creator of World Nutella Day and has a truly inspirational blog which I have scoured many a time
And if you wish to quench your need for Nutella recipes or check out an all Nutella Picture forum, these are the places to go:
- http://www.nutelladay.com/nutella-recipes/ – Nutella World Website recipes which contains over 700 hundred and all nicely categorised as well
- http://bellanutella.com/ – A showcase of beautiful Nutella (don’t be shy to submit)
Besides the fact that I have an 750g jar of Nutella sitting *gasps* unopened in my pantry right now, I do have another reason for initiating this week on my blog. Similar to my chocolate chip baking week in December last year, it is firstly to show my commitment and love for this delicious spread.
Secondly, it is because this year was supposed to be my first ever World Nutella Day submission but the weekend of World Nutella Day (February 5th) is a weekend I am unavailable at all times due to prior commitments
So instead of baking and submitting one delicious Nutella item, I am having a week of them – and I will put here the World Nutella Day button just because I am really wanted to place it on my blog this year
A little bit of Nutella history from my most reliable source, Nutella.com.au (bet you thought it was, as usual, be wiki – gotcha!)
“The original form of Nutella was first created in the 1940s by Mr. Pietro Ferrero, a patisserie maker and founder of the Ferrero company [An Italian company]. At the time, cocoa was in short supply due to rationing during the Second World War, which meant cocoa beans were not readily available. Pietro Ferrero instead mixed toasted hazelnuts with cocoa, cocoa butter and vegetable oils to create ‘Pasta Gianduja’.
In 1949 Ferrero altered the original recipe so it could be spread easily on bread. This became known as ‘Supercrema Gianduja’. Eventually in 1964 in recognition of the international appeal of the unique hazelnut taste, the product was re-named Nutella.
Nutella was introduced into Australia in 1978. It has been a happier place since then.” (I made up that last bit, I hope you realised – but the date is real!)
So now, let us kick this week off!!!
First post = First meal = Breakfast = Nutella scrolls
You see my logic no?
I am going on whim everyday and picking out a random recipe best suited to me for that chosen day and today, I decided this. Warm and hot, straight from the oven, I give you homemade pastry scrolls slathered with Nutella, chopped hazelnuts and some chocolate rocks which needed some sore finishing off after continually being used instead of chocolate chips
The aroma which came out of my oven astounded me. There is no sugar, I’ll say it again, NO SUGAR, in the pastry itself and yet it smelt heavenly and paired with warm melting Nutella, it made me want squeal like a five year old getting her first dollhouse. No joke.
Now, ahem, I know these don’t look like the prettiest things in the world (except for a single one which isn’t stuffed with hazelnuts and rocks, only Nutella) and that is my fault. I will be brave and fess up.
Hehe… I added the baking powder in tsp instead of tbs. It was 2 tbs. I used 2 tsp. Figure much?
But I firmly believe one should not judge on appearances (what a joke, when it comes to food of course!) but I am just saying that now since I had a little predicament of my own
Besides my mishap, I followed this recipe from the brilliant blog, Baking Bites, to the T, only adding a touch of extra milk and using a lot of flour when rolling out this dough since it was a little sticky.
Delicious, decadent and a little bit um, disfigured, these pastries are just like Erik from Phantom Of The Opera. Full of quality and beauty inside, yet always judged on appearance and left behind. Don’t do that to them.
Eat them. Hot. From. The. Oven.