I was out of peanut butter the other day and in no mood to go shopping for some, but I did have a big bag of shell-roasted peanuts at home, so I tried making my own peanut butter.
I used peanuts that are roasted in their shell, so they were just slightly oily, but not too much. I added a pinch of salt, two spoons of honey and another two spoons of olive oil. I ended up adding a third spoon of oil but I stopped there because I didn’t want to make it too heavy. And that’s the butter you see in the first photo.
I used a kitchen, hand mixer, but I would guess that the stronger your mixer is, the finer the paste you’ll get. I also didn’t want to add too much oil, but you could get a creamier peanut butter if you added a bit more oil than I did. You could also try mixing it for longer.
I would recommend this peanut butter to cook with, it’s delicious for pastas, sauces and I also made bread with it. It’s heavier and chunkier than your store-bought peanut butter so you might not like the strong flavour of the olive oil.
Use another type of oil, like almond oil if you don’t like the strong flavour of the olive oil
Mix it with tahini to make a favoured humus base
Mix it with cayenne pepper and use just a bit on a cracker with cheese
Mix it with cinnamon and skip the salt and spread it thinly on a cheese cracker or biscuit
Mix it with cocoa to make a chocolately pastry filling
Have you ever made your own peanut butter? What recipe did you use?
What’s nicer on a Sunday morning than the smell of freshly baked bread? And what if you could cut the preparation time by 80% by using baking powder instead of yeast and making small palm-filling easy bake buns?
These cheesy buns are super easy to make.
You will need:
1 cup grated cheese for the dough (any kind will work, experiment with your favourite kind or use some cheese leftovers)
1 cup corn flour (you could also use yuca flower for this recipe)
a spoon of butter or olive oil or any kind of oil you have
half a cup of fresh or cottage cheese
a pinch of salt
a pinch of baking powder
Mix everything in a bowl until a soft dough is formed. Roll into egg-size or smaller spheres and bake in a tray over baking paper, at high heat, until golden on top. They should be ready in around 20 minutes, but you can check if they are with a toothpick. Push the toothpick in the centre of one of your buns: if it comes our clean, it’s ready, if it comes out still wet with dough, give it 5 more minutes and try again.
Optionally you could fill these with another type of cheese, with jam, olives, nuts anything you want really!
To make this hummus you will first need to bake the sweet potato. When it has cooled off, add the canned chickpeas, olive oil, lemon juice and any other spices you like in your hummus. Serve with raw carrot and celery chips and warm pita breads.
This has to be one of the easiest dinner ideas ever. You only need: fresh broccoli, canned chickpeas, lemon, salt and pepper. Some fresh parsley would be nice too.
Make the humus first: add 2 garlic cloves to a can of chickpeas and the juice of half a lemon and zzzap everything together until creamy and soft. Add salt and pepper to taste, but don’t overdo it. If you’re brave add a small pinch of cinnamon and a spoon of honey to it, it’s really tasty.
Proceed to roasting the sesame seeds in a small pan. Add a teaspoon of water and the third of a pinch of salt, the keep the seeds moving in the pan until they turn a warmer brown (not black :).
On to the broccoli. Get some olive oil into the palm of your hand and rub your hands together, then massage the broccoli florets with it before grilling it. You don’t need to put too much. Grill then mix with the humus, as you would with pasta.
If you eat gluten free there are still so many new and delicious recipes to try. I selected these ones from one of the most beautiful food sites on the world wide web, 101 Cookbooks. I want to try them all.
Make them: This recipe asks for rice paper wrappers but you can skip them and use lettuce instead as a wrap. Quickly fry a small finely chopped onion, ginger, salt and green garlic. Remove the oil and use it to “bathe” the rice paper or lettuce. Fry a few pieces of tofu in a sugary oil mix. When it’s done, remove the tofu and cook the mushrooms. Arrange everything in little bouquets.
How to cook it: Add a teaspoon of butter or oil in a wok or big soup pot. Throw in quickly a finely chopped small onion, chopped garlic, ginger and other spices your feel mix well with spinach. When the onion is almost brown throw in the spinach and let cook. Fry the paneer cheese (or another type of cheese that you like) quickly in a very small amount of butter or olive oil. Add on top of the cooked spinach. Sprinkle with sesame seeds.
Have you ever tasted a new dish and discovered your absolutely loved a combination of things that you would have never thought of putting together in the same pot before?
It happened to me with coconut and sweet potato, with bacon and chocolate and strawberry marmalade with burgers.
And now I discover this lemon tart recipe from Sweet Paul. It looks amazing. I wonder if it tastes as good as it looks 🙂
He suggest cutting lemons very finely, dipping them in sugar and then laying them on a big square of puff pastry. I think I would cheat and try to sweeten the lemons before adding them on the puff pastry by diving them in boiling sugar syrup. Just bathing them a few times, not actually boiling them in sugar.
I would also consider adding a layer of lemon cream between the pastry and the lemon.
Movie night? Popcorn? Why not try this absolutely amazing popcorn recipe from Edd Kimber, The Boy Who Bakes?
Edd suggests popping the corn (sic!) then pouring on top a caramel made with sugar, butter and salt, then adding the melted dark chocolate and cutting the popcorn into bars.
What I would do (and will do :D) is making salty popcorn, either over the stove or microwave (if you must:P), then mixing non salty caramel and forming popcorn balls only to drizzle to chocolate over the popcorn pompoms. Yum!