July 17, 2018 – The World Cup final may have left a bitter taste in our mouths, but it can be rinsed by our one and only Lino lada. Lino lada is a nougat-chocolate spread which raised generations of Croats and is a favorite of both kids and adults. After all, who needs ganache when you have Lino lada?
Mostly consumed for breakfast, spread on a slice of bread with a cup of milk (ahhh, childhood memories) it gives kids enough sugar to stay alert during long school hours. Adults prefer to eat it by smearing it all over pancakes. In my not so humble opinion, Lino lada is what this Nutella crazed world needs in order to get back on track. Made from hazelnuts, milk powder, whey powder and sugar, it is far better than the above-mentioned chocolate spread. Why you may ask, Nutella shares similar ingredients, doesn’t it?
It sure does, but the tastes couldn’t be more different. Plus, Lino lada has two different sections within the jar: a chocolate part with hazelnuts and a white part made from milk. So you can choose according to your mood (chocolatey or milky), or best yet, make a perfect ration of both for the most delicious bite ever.
Not to stop there, Lino lada made a variation of the tastes so now you can buy: the classic, just nougat, just milk, milk with coconut, and regular with pieces of hazelnuts. Whichever you choose, you won’t be sorry. And you may as well buy an extra pack to take home, as you’ll get hooked immediately. It’s like heroin, only sweeter.
Since summer is here, I created a new refreshing, delicious recipe: custard (which we call ”pudding” and it is a creamy, yet slightly jelly milk dessert in a bowl) with Linolada coconut for the ultimate easy-cooking-but-a-lot-of-taste experience.
Ingredients:
• 2 large egg yolks
• 0,3 l of milk
• 20 g of butter
• 1/2 tablespoon of honey
• 1,5 tablespoons of cornstarch
• 4 (60 g) tablespoons of linolada
Instructions:
1. Heat up the milk until it starts to boil.
2. In a separate bowl combine yolk, honey, butter and starch. Pour in the hot milk while whisking constantly.
3. Pour back the mixture into the cooking pot, add Linolada and cook for additional 3-5 minutes, stirring all the time.
4. Cool for 4 hours, best overnight.
5. Serve with some fruits or extra linolada.
Stop counting calories and enjoy.
