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What We're Cooking NowDiscover recipes and how-tos of the food you love.

LISO Spread fruit Crepes

Ingredients

For The Crepes

  • 2 eggs
  • 2 tbsp. brown sugar / plain sugar
  • 1 tsp. vanilla essence
  • A pinch of salt
  • 2 cups whole milk
  • 1 cup flour
  • 1 tbsp. melted unsalted butter
  • Solid butter as required

Toppings

  • Strawberries or bananas chopped
  • LISO hazelnut spread

Directions

  • Mix the eggs, sugar, vanilla essence, milk, salt, melted butter and flour well. Allow it to rest.
  • Heat a pan with a little butter.
  • Once the pan is very hot, pour a ladle of the mixture into the pan and spread it to cover the entire pan, by rotating the pan. Flip after 1-2 minutes.
  • Do the same until you finish the mixture.
  • Spread LISO Hazelnut spread on the crepe and top with chopped fruits and roll to serve.
Gooey Choco Brownies

Ingredients

  • 1⁄2 cup flour
  • 1⁄4 tsp. salt
  • 2 eggs
  • 1 cup LISO Hazelnut Spread
  • 1⁄2 cup sugar
  • 1 tsp. vanilla essence
  • 1⁄2 cup melted unsalted butter

Directions

  • Preheat oven at 180°C.
  • Either line a pan with butter paper or apply butter throughout the pan.
  • Mix the flour and salt in a bowl.
  • In another bowl, beat the eggs, LISO spread, sugar and vanilla essence until the mixture is smooth and creamy.
  • Slowly continue to beat the mixture while alternatingly adding the dry ingredients and melted butter.
  • Pour in the pan. Cook 35 to 40 minutes.
  • To check if the cake is cooked, insert a toothpick in the centre of cake, if it comes out with lumps cook for a little while longer
  • Once done, take the pan out of the oven and let it cool for about 2 hours. Remove from pan and cut in squares.
Chocolate Stuffed French Toast

Ingredients

  • LISO hazelnut spread
  • Bread slices, cut in half as triangles
  • 6 eggs
  • Sugar to taste
  • 1⁄4 cup milk
  • 3 tbsp. butter

Directions

  • Melt butter in a deep pan
  • Whisk the eggs with milk and sugar to taste.
  • Spread LISO hazelnut spread on a slice, cover with another slice, to form a sandwich.
  • Dip the sandwich in the egg mixture.
  • Caramelise each side of the sandwich
  • Serve with honey or whipped cream.
Choco Centre Muffins

Ingredients

  • 1 cup powdered sugar
  • 1 3⁄4 cups flour
  • 1 tsp. baking soda
  • 1tsp. baking powder
  • 1⁄4 cup cocoa powder
  • 1 egg
  • 1 cup yogurt
  • 1⁄2 cup whole milk
  • 1⁄2 tsp. vanilla extract
  • 100g melted butter
  • 1 cup LISO hazelnut spread

Directions

  • Pre-heat oven to 200'C
  • Add all the dry ingredients to a bowl and mix well
  • In another bowl mix the egg, yoghurt, milk and vanilla essence.
  • Pour into the dry ingredients and add melted butter. Mix gently.
  • Pour mixture into buttered up muffin moulds a little over half.
  • Place 1 tsp. of the spread into the middle of the mixture and cover with more mixture
  • Bake for approximately 15 minutes.
  • Remove from oven, once the muffins have risen well.
  • Let it cool for 5 minutes before removing the muffins from the moulds.
Vanilla Chocolate Cheesecake

Ingredients

  • 1 bowl cream cheese
  • 1⁄4 cup powdered sugar
  • 2 cups fresh cream, divided
  • 3⁄4 cup Hazelnut spread (warm for 5 seconds in microwave)
  • Cookie pie crust or crumbled butter biscuits

Directions

  • Beat cream cheese & powdered sugar with an electric egg beater until smooth and light.
  • In another bowl, beat 1/2 cup fresh cream with the warmed Hazelnut Spread.
  • Whip the rest of the fresh cream until it softens.
  • Divide the cream in half, pouring half into the cream cheese mixture and the other half into the chocolate mixture.
  • Crumble the biscuits and mix with butter to form a crust like consistency
  • Layer the bowl with the cookie crumble to form a crust.
  • Spoon the 2 mixtures alternatively into the pie crust, creating layers.
  • Refrigerate for at least 1 hour and serve!