You guys probably know that I love Macabella Spread, so when the lovely people there got in touch with me and asked me if I’d like to be part of their Summer campaign, I said I’d love to. Macabella is a macadamia nut and Belgian chocolate spread that you can have on toast, use in cooking, or eat right from the jar! It comes in crunchie or velvet, and is now available at Ocado in the UK for £3. (Thank you Macabella for gifting me this delicious spread for this post!)
The Macabella website is a really great place to start to find your local stockist, and to find great recipes to try yourself. Head to macabella.com for more details. (You can also take a look at my own previous Macabella post and recipes HERE) You can find it in the UK at Ocado HERE. One of the things that I love about it is that it tastes really gourmet, like an adult chocolate spread. It’s sweet, but not too sweet. It also is made from sustainably sourced ingredients and contains the highest percentage of nuts of all the supermarket spreads (so it’s high in protein, and makes a great addition to protein balls!)
I put a spoonful in my coffee or hot chocolate, and as you can see, I eat it right from the jar! It’s great in milkshakes and on ice cream, but what else can you do with it? Read on for two easy but delicious recipes!
Toasted Macabella Marshmallow Tarts
These are delicious, and really easy to throw together, but look just fancy enough to serve to guests. I like them served right from the oven while the marshmallow is freshly toasted.
Take 250g of digestive biscuits and break them up into a plastic bag, beat gently with a rolling pin until you have crumbs. Put them into a bowl and add melted butter, combine. Press into the bottom of cupcake or bun pans with a spoon to create tart base. Allow to cool in fridge til firm.
Spoon on about a tablespoon of Macabella on to your tart bases. Then gently place mini marshmallows over the top.
Pop into a 160 degree oven for about 7 minutes, til the marshmallows are melted and toasted. It pays to watch the oven, to get them just right. Allow to cool slightly, because they can be crumbly, and then gently remove from the tray and serve. Delicious!
Macabella Swirl Banana Bread
Banana bread is one of those super easy to make recipes that are simple and delicious. This one looks just a little more fancy with the swirl of chocolate through it, but is still simple. It’s best made with bananas that are over ripe.
Preheat oven to 180C and either grease your loaf tin or line with baking paper. Mash 2 or 3 bananas, then add 50g of softened butter and combine.
Beat one egg, and then add 75g caster sugar. Combine. Add a dash of vanilla essence to the mix. Then add this to the banana mix.
Add a pinch of salt, then stir in your 200g of self raising flour slowly til combined.
Pour half into your loaf tin, then spoon Macabella spread onto the mix (it helps if it’s slightly warm because it’s a little softer then). Take a knife and stir so that it creates a swirl but doesn’t combine. Pour on the second half of the batter and repeat. I usually use about half a jar of Macabella in this recipe, but you might like more or less.
Bake for about 45-55 minutes, or until a knife enters and comes out clean. Et Voila!