World Nutella Day: Seeing Nutella in a new light

Julia Stanyard 5 February 2015

Yoghurt:

Warm a dollop of Nutella in the microwave, and then mix in some natural yoghurt (or raspberry if you’re feeling adventurous.) It’s heavenly.

Dough balls:

Why is the glorious combination of Nutella and dough balls no longer on the Pizza Express menu? Never before has a restaurant so entirely satisfied the needs of its various consumers.  

Popcorn:

Instead of slathering your popping corn with butter, slather it with everyone’s favourite hazelnut butter. It is guaranteed to make even the most dreadful film worthwhile.

Rice cakes:

If you need a receptacle for your Nutella but don’t want it to add further to the calorific value, bung it on a couple of rice cakes. Their crunchy yet light texture complements the rich smoothness of the holy substance.

Peanut butter:

If you couldn’t give a flying saturate about calorific value, whip up the two nutty big dogs of the spreads for unparalleled delight.

Ice cream:

For sensory delight, spread Nutella on the top of a fresh tub of Ben & Jerry’s, then chill the lovely ensemble before digging in. Because student kitchens don’t have freezers, you’ll have to eat the whole tub in one go. What a shame. 

Crumpets:

Toast and lather: standard. All the gooey goodness sinks into the tiny holes. So when you bite in, all the chocolatiness just jumps out at you.

Apple pie:

Don’t knock it till you’ve tried it.

Philadelphia:

There’s a reason Nigella combined these two to make the most winning cheesecake known to humankind. Look into it, but beware: rapid consumption will inevitably be followed by severe nausea.  

Mini eggs:

The only thing that can make chocolate better is chocolate. Mix a bag of mini eggs into a jar of Nutella and fall in love with the results. 

A Spoon:

Nutella is strong and independent. It needs no support or embellishment. A simple metal implement is all that is needed to untap the blissful potential of a jar.