World Nutella Day 2011

A bowl of defrosting raspberries has been sitting in the fridge for two days now. L took them out by accident and I forgot to put them away again.

They look so beautiful sitting in all their crimson juices that I almost don't want to use them. Defrosted raspberries have the unfortunate luck of immediately losing all physical structure when you try to use them. No matter how gentle you are, they turn to mush.

It's been a funny little week to - we are tired even though we don't seem to have done anything and a busy night ahead means I know I want to eat them with minimal preparation involved.

In case you hadn't noticed, it's world Nutella day today. L is overjoyed that such a celebration exists and has been telling customers about it all week.

'Make sure to eat lots of Nutella on Saturday!', he has called after people leaving the restaurant. 

What better than stealing a bowl or two of the restaurants Nutella ice cream supply to devour the raspberries with? The mere thought of eating a pudding for once (it's been a few weeks since we ate more then fruit after a meal) restored my energy and I made a little framboise syrup and some oatbran florentines to accompany.

I love finding that all the ingredients I need are already in the cupboard. Do try the Florentines on their own one day too. I like mine slightly undercooked so they are chewy but L prefers them crispier and with a snap as you break them with your teeth.

Florentine Cookies (adapted from the Nestle website)

Ingredients
75g unsalted butter
80g oatbran
115g granulated sugar
40g plain flour
30ml agave nectar
30ml golden syrup
30ml whole milk
1 tsp vanilla extract
pinch of salt


Method
Preheat oven to gas mark 5. Prepare your baking sheet with silpat or parchment paper
Melt butter in a medium saucepan, then remove from the heat.

To the melted butter add oats, sugar, flour, agave nectar, golden syrup, milk, vanilla and salt. Mix well.
Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula. They mixture spreads a lot during cooking.

Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets. If you wish to neaten yours up like I did, after five minutes, press a cookie cutter firmly down into the florentines to neaten up the edges.

 

Framboise Raspberries

Ingredients
250g defrosted raspberries
1 tbsp sugar still in their storage bag
1 tbsp Framboise liqueur

Method
Carefully sieve the raspberries over a small saucepan so none of the juices are wasted. Don't try to squeeze them so they stay as intact as possible.
Remove the raspberries to a bowl.
Add the sugar and Framboise to the raspberry juice and bring to a rapid boil.
Simmer for about 4 minutes, stirring often, until reduced and syrupy. Set aside to cool.

Serve Nutella ice cream drizzled with the syrup and the raspberries, using the florentine as a spoon as and when necessary.