Onesies Wishing you a very happy Nutella Day!

  There a very few things better than a big jar of gooey,  thick, smooth Nutella! There are lots of ways to eat Nutella ( in your onesie of course) straight from the jar, on toast, in a milkshake, in cheesecake... there are just so many yummy combinations! We've put together a list of our Nutella favourites for you to try...  

Nutella Cheesecake - Nigella Lawson

250 grams digestive biscuits75 grams soft unsalted butter 1 x 400 grams jar nutella (at room temperature) 100 grams chopped toasted hazelnuts500 grams cream cheese (at room temperature) 60 grams icing sugar (sifted) Method Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Nutella Milkshake with Banana and Coffee - Leyla Kazim

Ingredients 4 tbsp hazelnuts, roasted and chopped 200 ml milk6 scoops vanilla ice cream5 tbsp strong black coffee1 small ripe banana5 tbsp Nutella Method Tip the hazelnuts into the blender on their own and blitz to chop them up further, as fine as you can get them. Add the milk, ice cream, coffee and banana. Heat the Nutella in a cup for 20 seconds in the microwave to loosen it then pour into the blender. Add a couple of cubes of ice and blitz until everything is smooth.  Pour into chilled glasses and drink immediately.  

Nutella Brownies - Simone Geraldine Hal

Ingredients

cup (280g) Nutella

Eggs

10 tbsp (62g) flour

Method

Put it in a bowl

Mash it up

Pour into a pan or muffin tin

Bake at 350F (180C) for around 30 minutes (less time for cupcake form, more time if the centers aren't baked through

Enjoy!

Nutella Ice Cream - Clotilde

Ingredients350 grams Nutella 380 ml unsweetened evaporated milk Pre-freeze the bowl of your ice cream maker according to the manufacturer's instructions. Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they become one, voluptuous and smooth. Depending on the texture of the spread you're using, this may take a few minutes; don't get discouraged. (To speed things up, you may use a blender/stick blender/stand mixer, or gently heat the evaporated milk beforehand.) Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker. Prepare the mixture in the morning and chill for two hours. Pour into a freezer-safe container and place in the freezer. Every hour or so, remove the container from the freezer, draw the sides in with a fork (the ice cream will set on the sides first), stir vigorously, and return to the freezer. Your ice cream will be ready by dinnertime .   What is your favourite Nutella combination/creation? Will you be making your very own tonight? Why not try creating your very own personalised onesie while tucking into your Nutella? Head to our personalised onesie builder today to start creating yours!