Be creative and design your own Duo Penotti pictureperfect Insta image on toast.
Prepare this delicious and easy recipe:
Preheat the oven to 180° C (350 F)
Using a spatula, combine the melted butter, brown sugar and granulated sugar in a large bowl
Add the egg and mix together
Add the vanilla extract, salt and bicarbonate and stir well
Add the flour and chocolate chips to the mixture and stir well
Take a scoop out of the cookie dough and press it until it forms a small disc. Then take a spoonful of Duo Penotti and place it in the middle of the disc. Pinch the sides together into a ball. Roll up and place on the baking tray.
Bake 12 balls in 12 minutes until golden brown. Allow to cool for about 5 minutes before serving.
Hot golden pancakes are the perfect vehicle for our chocolate spreads. Only a 5 min prep and with ingredients you are guaranteed to have at home, these will become a family favourite
In a large bowl combine flour, sugar and a pinch of salt
Break the eggs, add together with the oil and mix until smooth
Gently pour in the milk and mix until smooth
Heat butter in a frying pan, put a thin layer of batter in the pan and turn the pan around so that the batter runs evenly over the bottom
Let the pancake bake for 3 minutes, until the bottom is coloured
Using a spatula, invert the pancake and brown in 1 minute
Spread the pancake with Uno Penotti or Duo Penotti Hazelnut & Vanilla spread
Blend all the ingredients
Once blended, pour the mixture in a nice popsicle shape
Store in the refrigerator and enjoy the next day!
Finely chop the dates and coarsely chop the nuts (can also be used in a blender or food processor)
Put the oats, nuts, seeds, dates, lemon juice and cinnamon in a bowl and mix well
Heat the honey in a pan until it is liquid. Then add water and oil.
Add the honey mixture to the oatmeal mixture and stir well until a sticky mass is formed. Is your mixture still a bit dry? Then add water or an egg for extra binding.
Pour the mixture into a baking tray lined with baking paper (20×20 cm) and spread the mixture evenly over the mold and press firmly
Bake the whole thing for 30 minutes at 200°C
Then let it cool in the mold for a few minutes and carefully remove it from the mold. Cut the base (should feel a bit firmer) into strips with a large, sharp knife.
Let it cool down further, finish with Duo Penotti, double delicious in a potti and… enjoy!
Yes, you heard it right 😉
Here is how to make this delicious recipe
Pour the instant coffee powder, milk and Uno Penotti into a blender
Add ice cubes into the tumblers
Pour the coffee over the ice cubes
Add some frothed milk and whipped cream as a topping
Serve immediately and enjoy!
Preheat the oven to 170°C.
Place the eggs and sugar in a food processor fitted with a plastic dough blade (or use an electric hand mixer) and beat until the mixture is pale and fluffy.
Sift the flour with baking powder and salt into the mixing bowl. In another bowl, whisk together the milk and vanilla. Beat both mixtures gently and alternately through the egg mass. Beat all ingredients until smooth.
Stir the melted butter into the batter with a wooden spoon. Now divide the batter into 2 mixing bowls.
In one mixing bowl, add Duo Penotti and cocoa powder and stir until evenly distributed in the batter.
Now fill the mold for 1/3 with the vanilla batter and 1/3 with the chocolate batter. Bake in the oven for about 30 minutes until golden brown. A skewer inserted into the middle should come out clean. Let the muffins cool briefly in the tin and turn them out onto a wire rack to let them cool completely. Enjoy!
Maybe you’ve already had a Halloween party or are you the lucky one to have one soon?! These fun, but above all tasty, Duo Penotti Mummies are perfect to use as a snack.
Separate the puff pastry sheets and cut them all in half so that you get two equal halves. This forms the basis for the mummies.
Coat half with Duo Penotti, but leave about 1/2 cm free on the sides
Cut the remaining sheets of puff pastry into strips and place them diagonally over the puff pastry with Duo Penotti
Beat the white of an egg, brush the top of the mummies with it and sprinkle a little sugar over it
Bake the mummies for about 20 minutes at 180 degrees Celsius, or until they are golden brown
Meanwhile, make small circles of the white fondant, these will be the eyes. Then, add 2 chocolate chips on top for the pupils. Enjoy!
The easiest milkshake recipe e-v-e-r….
Blend the bananas, milk and Duo Penotti well
Drink immediately and enjoy!
A delicious and festive cake recipe…
Preheat the oven to 170° C. Knead 60 grams of butter, together with the flour and 50 grams of sugar, until smooth. Add the cornmeal, cardamom and finally 1 egg. Knead it until it forms a ball. Grease a cake tin with butter and sprinkle the worktop with flour. Roll out the dough to about 1/2 cm thick and place it in the pie crust. Place back in the fridge for about 15 minutes. Bake the pie crust for about 20 minutes and let it cool.
Coat the entire bottom with Penotti Organic Hazelnut Spread, about 8 tbsp. Put this in the freezer and continue with the recipe.
Mix the can of condensed milk, 50 gr butter (other) and the caster sugar in a saucepan. Heat it all up and keep beating with a whisk to prevent burning. The caramel has to cook for 10 minutes, until it is a thick mass. Remove the cake from the freezer and pour the caramel over the chocolate. Do this as evenly and quickly as possible. Put back in the freezer.
Separate 3 eggs and beat the egg whites with 50 grams of sugar until stiff peaks form. Remove the cake from the oven and divide the meringue mixture over the caramel, this should be a bit messy. Lightly burn the top with a crème brûlée burner. Chill in the fridge and enjoy!