I wanted to share this easy nutella recipe for those who are vegan or people cutting/allergic to dairy. I found an easy recipe from Chocolate-Covered Katie which I followed regarding the measurement of ingredients, and adjusted it to my taste.


This Dairy-free Nutella is not the healthiest one because I adjusted the sugars according to my liking.
Here's the recipe:

Ingredients:

1,5 cups raw hazelnuts
1 1/2 tbsp vanilla extract
1/2 cup dark chocolate chips
1 tsp coconut oil
1/4 cup honey (you can use whichever sweetener you like)
8 tbsp white sugar (I added this to adjust the sweetness to my liking)
pinch of pink himalayan salt
1/2 cup milk of choice (I used soy milk)
2 tbsp cocoa powder

Instructions:

Roast raw hazelnuts for 10 mins at 200degC. (Note: I used a small convection oven)
Blend the roasted hazelnuts until you reach the butter consistency. This may take time depending on the type of blender/food processor you have. I used my baby's food processor which took quite a while. A high powered/heavy duty food processor will make the job easier.
Melt the chocolate chips with 1 tbsp of oil
Add the melted chocolate along with the other ingredients.
Blend until you've reached a nice buttery consistency.
I added 2 tbsp of cocoa powder because I wanted a pronounce chocolate flavor (and failed! Didin't add more as not to ruin the taste)
I also added a splash of soy milk to adjust the consistency for I find it to heavy to my liking.


And viola! Even my son with dairy allergy likes it. The spread has a pronounced nut taste because I went heavy on hazelnuts than on chocolate. (you may adjust nut-chocolate ratio for your desired taste) The recipe yielded two small jars (as seen in the picture)


Hope you liked this recipe!

If you did follow this one, let me know what you think.
I'm open to suggestions. :)


P.S
I am not vegan. I follow vegan recipes for my son who is allergic to dairy (includes any milk derivatives, eggs and chicken). Vegan recipes has been helpful to me since.

Cooking has been a favorite hobby of mine. I remember those days when I try to read as much home cooking/recipe blogs on my free time, scout the cheapest and available ingredients and try to re-create dishes in my mini kitchen. You can check how this struggling home cook wannabe fared and how I was trying to improve and hone these skills as you browse through the archives of my blog.


With the rise of new technologies, cooking now has been a breeze. Take a cue from Samsung's newest appliances which caters to the busy young professionals. I was invited to Samsung's Cooking Workshop at the Gala Stars Culinary School. With the help of Chef Ernest Gala, chef-wannabes like me will have a hands on workshop with him to re-create three easy dishes with the aid of Samsung's newest appliance innovation, the Smart Oven.


Chef Ernest Gala welcomed us into his humble culinary school, Gala Stars Culinary Institute, to test drive what Samsung's Smart Oven can do. He prepared three different types of recipes that are so easy, even your kids can cook it themselves (of course, with proper parental guidance).

I' love browsing through sites that share their easy recipes. I'm currently hooked on Food52 site for they compile the best recipes with a link that credits to the original site which it was created. From perfect food shots down to easy recipes, they have a lot of it on their site.

Here's an Easy Korean Beef bowl recipe I've bookmarked and decided to recreated. This recipe is adapted from Damn Delicious. This recipe is also affordable for it uses ground beef instead of beef strips, which is more cheap in my opinion.

I was searching for recipes which uses kangkong as base. I kind of considered Kangkong as an cheaper alternative for Spinach. It's abundant and costs way cheaper than spinach.

Kangkong has a neutral tasted which makes it easier to combine with various meats and even raw or without meat, it is very tasty. Kangkong goes well with the flavor enhancers shrimp paste and fish sauce.

Rau Muong is a Vietnamese dish which uses Chinese Water Spinach or popularly known as Kangkong. I found this recipe here which was simple and easy to follow.

Now that the rainy season has arrived, the temperatures dropping and everyone's feeling under the weather most of the time. It's the perfect time to whip up our favorite soup dish, sinigang. If you are looking for something to spice up your usual cooking, here's another version of our ever favorite sinigang. Sinigang with a twist, called red sinigang because of inclusion of tomato sauce in the dish.

Liempo or Pork Belly has a bad reputation for having the highest level of fat and cholesterol. But it doesn't stop anyone from devouring this part by incorporating it to some of our dishes. Crispy Pork Belly is a deadly dish and not for the faint of heart. But still, one can't resist the urge to try this oily, crispy and savory dish. With the right sauces, you may opt to ask for more rice and sidings to satisfy your belly's appetite.

Here's my own version of the Crispy Liempo:

One weekend, I was running out of ideas on what food to prepare, and just scanned through all the things we have on the kitchen. An idea popped into my mind and I decided to make meatballs with sauce. Here's my version.

Meatballs in Tomatoes and Cream

Sinigang is a staple for every Filipino household. It had been a crowd favorite ever since. It is actually easy to cook this recipe because of the commercialized soup packs readily available to aid busy people in cooking it. Different ingredients can be used as a base for the sinigang recipe like pork, shrimp and chicken (which is also known as Sinampalukang Manok). Here's my version of the very easy and simple pork sinigang.

Sinigang na Baboy ( Pork in Tamarind Soup)