@fromscratchwithbob_: Homemade Chocolate Spread ⬇️🍫 I absolutely LOVE chocolate spread but it doesn’t always feel like the best thing to be eating first thing in the morning — so I absolutely love this version because it’s just nuts, a little bit of sugar and some cocoa and dark chocolate. No oil needed — I know most recipes will say to add oil but honestly, the spread is super smooth and glossy without it. 500 g hazelnuts Pinch sea salt 3 tbsp icing sugar 1 tbsp cocoa powder 50 g dark chocolate, melted Roast the hazelnuts on a tray in the oven for 10 — 15 mins or until toasted and golden. Check them regularly so they don’t burn! Once they’ve cooled down, add them to a food processor with the salt and blend until smooth (this can take a while). Add in the icing sugar, cocoa powder and chocolate and blend again until combined. Pour into an air tight jar and enjoy! Rice Pudding & Stewed Rhubarb 🍚 This is such an old school thing to make, but it’s such a simple pudding that’s so comforting. Top with rhubarb or any fruit you like and dig in! 200 g pudding rice, arborio rice or short grain white rice 40 g sugar 1500 milk 1/2 tsp cinnamon or nutmeg (optional) 4 sticks rhubarb Juice of 1 orange 2 tbsp brown sugar Bring the milk to a simmer in a saucepan over a medium heat. Remove from the heat, and add all your ingredients, including the hot milk, to an oven safe dish and bake in the oven at 180ºC (160ºC fan). Don’t cover with a lid as it will bubble over! Bake for 45 minutes or until the rice is cooked and a skin has formed on the surface. While your rice is baking, chop up your rhubarb into 4 cm lengths and add to a small saucepan with the orange juice and brown sugar. Allow to simmer for 10 minutes until the rhubarb is soft. Remove from the heat and serve up with your rice pudding. #cookingfromscratch #fromscratchcooking #homecooking #familyrecipes #wholesomefood #chocolatespread #ricepudding

fromscratchwithbob_

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Thursday 22 May 2025 09:34:45 GMT