Second week of confinement, more than ever the time to fight boredom and depression. And to do so, the Happy Team continues to wet its shirt, roll up its sleeves, try culinary and artistic challenges for you!  The dress code was grey T-shirt, suspenders and tattoo (fake Tattoo sleeves for Camille).

This week we had the opportunity to learn how to make our own, eco-responsible, vegan, palm oil-free and light spread. It's chef Fabrizio Annicchiarico from Oak Bistro restaurant who gave us his recipe of Nutz'Ella 😋

Fabrizio's philosophy is to break the codes of classic restaurants, to offer its customers different tastes and a different experience. A human "je-ne-sais-quoi", good for your little body and your health: quality products, vegan cuisine, low sugar for people suffering from diabetes. But above all, an open kitchen, where you can see the cooks at work, where you can connect with them. His latest super idea: the "Oakly" the Oak currency, to offer your loved ones a burger night after the confinement 🍔

As in every canap'event, we will describe each step after the video to show you the best times ⬇️

The best moments to watch and watch again with your best confinement friend:

• 0'12'': Before we start, the chef said, "let's melt the chocolate in a double boiler and roast the nuts."
• 0'26'': And you break and you break the chocolate 💪
• 0'52'': Hot hazelnut caressing moment 
• 1'52'': Hello Fabrizio! Little presentation of the chef!
• 3'13': Back to the Supermiro-Oak relationship
• 6'15'': Camille's trying to sell the benefits of the spatula to the chef.
• 7'59'': Cooking in your living room is possible! 
• 8'43'': A little mixer dance...?
• 8'56'': Camille's bug
• 10'34'': The pupil makes the teacher wait, as he already has his toast ready...
• 0'45'': So...: it's snack time !!!! 😋
• 11'49'': The final word like 'Maïté'
  
  Find all the good delivery and Take Away deals on Supermiro

NUTZ'ELLA PROCESS AND RECIPE:

• 100 grams (almost 3,5 oz) of GOOD dark baking chocolate (fair trade if possible)
• 180 grams (almost 6,4 oz) of hazelnut puree or hazelnuts (in organic stores, in bulk it's top)
• 100 ml plant milk (almond or hazelnut...)
• 80 grams (almost 2,8 oz) of agave syrup or rice syrup
• Shredded coconut and/or vanilla and/or banana if you want (for 'little impro' and personalization)

Break the dark chocolate into pieces, and melt it in a bain-marie with a little fat if you have (grape seed oil, coconut oil...). If you don't have hazelnut purée, caress and toast the hazelnuts 😅 Remove from the heat, then add the milk and the hazelnut purée, mixing well. Finish with the agave syrup.

After having homogenized the spread, transfer it to a jar or jam jar, and let it cool down.

If you liked his good mood, you can find online recipes and more tutorials here.

If you want to participâtes to our Canap'Event or if you have a super idea that you absolutely need to share with us, send an email at [email protected] and we will be glad to answer you 😁