HM chocolate spread?

Sarahsaver

Is it possible? Just about through a jar of nutella, and seeing as i have sugar and cocoa, and oil/fat i wondered whether it can be made at home? I actually prefer the non nutty stuff, and one har lasts us ages as its only used about once a week for putting on toast at breakfast.

Sarahsaver

hey yo! found it!
http://lakitchen.blogspot.com/2004/10/chocolate-hazelnut-spread.html
anyone else fancy a try?;)

Lillibet_2

Don't know about making it but we did a taste test between Nutella & Tesco value brand as the ingredients looked similar & we couldn't taste the difference:D

Of course, it's full of additives & home made would be much safer probably....less chance of turning into a tri-horned mutant gerkin in your old age:j

PS : Please empty out your inbox, I need to PM you & you're over your storage limit:p

megasaver

Thank you so much Sarahsaver for finding the chocolate spread recipe and for posting it. We all love nutella in this house and go through jars of the stuff. So I will be having a go at making it this weekend when we run out of it! My mum will be so impressed as she used to give nutella to us every day as children
and used to order it specially from the Italian deli.

I found a HM cheese spread recipe the other day and I am going to make that this afternoon, as my eldest loves it in her sandwiches for school. As a cost cutting measure, I tried buying the cheaper cheese spread variety from my local supermarket, but it doesn't taste as nice (surprise, surprise!)

PS if anybody wants the cheese spread recipe will be more than happy to post it on this site, but as I said, I haven't tried it yet!

Sarahsaver

go for it - what a great thing for packed lunch:)

ancasta_2

OOOOOH please post the cheese spread recipe. im addicted to cheese spread. people at work think im super poor for eating cheese spread butties but its lush!

sainsbury's own make spread at 64p a pot is very nice.

Lychee

megasaver wrote:

PS if anybody wants the cheese spread recipe will be more than happy to post it on this site ...

I do! please TIA

ancasta wrote:

OOOOOH please post the cheese spread recipe. im addicted to cheese spread. people at work think im super poor for eating cheese spread butties but its lush!

and there I was thinking there can't be anyone else as addicted to cheese spread as my other half!

Sarahsaver

my daughter thinks it is a luxury item:)
i'm going to give the choccy spread a bash either tonight or at the weekend

Lillibet_2

The choc spread recipe looks nice, I have copied it & will give it a go next time we run out. How long do you think it would keep?

megasaver

Especially for Ancasta and Lychee who asked for it, if you make it I would love to know how you got on

Cheese Spread: ingredients

• 100g butter
• 2 tsp flour
• 1tsp mustard
• ½ cup of milk (1 cup = 250ml or use 125ml milk)
• 1½ –2 cups grated medium or strong cheddar (1 cup = 250 ml or use 150g to 200g cheddar)
• 1½ tsp wine or cider vinegar (I'm using white malt vinegar as its all I have)
• 1 lightly beaten egg

Before you start, have all the above ingredients ready , as if you leave it too long between stages the mixture may overcook and therefore curdle. Also put cold water in the sink so that it is ready to cool the mixture down when needed. You are ready to begin!

• Melt the butter with the flour and the mustard in a pan, stirring all the time. Add the milk and stir until the mixture bubbles and is smooth.
• Without delay, lift it of the heat and add the grated cheese and vinegar, then stir over the heat until cheese melts.
• Take off the heat again and stir or whisk in the egg, which has been beaten just enough to combine the white and yolk (don’t over mix)
• Put it back on the heat for 5-10 seconds, until it becomes thicker.
• It is important that it is removed from the heat before the fat starts to separate or eggs to scramble.
• Stand pan in the sink of cold water and stir for about a minute until it cools. That's it, it is ready!

Spoon it into a jar, cover and refrigerate until you use it.


It will keep for a week or two, and is fairly easy to spread. If you have problems, then use the spread at room temperature rather than straight from the fridge.


If you would like the spread to be thinner or thicker then alter/experiment with the amount of flour and milk used. It may also vary a little depending on the cheese that you use.

ancasta_2

*runs to asda then runs home*
WWWWWWWWWWEEEEEEEEEEEEEEEEEEEEEEE
mm cheesy goodness.
hee hee hee