Peanut butter is a pantry stalwart (effectively, it’s in my home) that works fantastically in each savouries and desserts, including a richness and delicate sweetness in a single easy step. I at all times go for the crunchy stuff, however clean works, too; each are interchangeable in at this time’s recipes. This West African-inspired stew and peanut butter cups make peanut butter the well-deserved star of the present, and will be batched up and frozen in parts for future meals – the stew, specifically, will profit from being frozen, as a result of the flavours grow to be extra “lived in” and daring the second time spherical.
West African-inspired peanut stew
Earthy and candy, this may be made to your tastes and wishes, utilizing up vegetable or protein odds and ends to keep away from waste (assume leftover Sunday roast). You might additionally add extra inventory and miss the rice for a extra soup-based meal.
Prep 15 min
Cook dinner 40 min
Serves 4
2 tbsp vegetable oil
1 onion, peeled and roughly chopped
1 pepper (purple, orange or yellow), stalk, pith and seeds eliminated, flesh roughly chopped
3 garlic cloves, peeled and crushed
½ thumb-sized piece contemporary ginger, peeled and grated
1 tbsp floor coriander
½ tbsp floor cumin
60g peanut butter
500ml vegetable inventory
2 medium candy potatoes, peeled and chopped into bite-sized chunks
1 x 400g tin chickpeas, drained
1 small handful spinach leaves
Boiled rice, to serve
Put the oil in a big saucepan over a medium warmth, then add the onion and pepper, and saute, stirring recurrently, for about 5 minutes, till softened.
Add the garlic, ginger and spices, and stir till the aromas hit you. Stir within the peanut butter and inventory, then add the candy potatoes and chickpeas, cowl and cook dinner for about 25 minutes, till the candy potato is cooked via.
Add the spinach in the direction of the tip of the cooking time, so it simply wilts down. Season and serve with rice.
Frozen peanut butter cups
Shivi Ramoutar’s frozen peanut butter cups.
This tackle peanut butter cups is a bit more refined and fewer sickly than shop-bought variations, and it’s a good way to get kids concerned in cooking.
Prep 5 min
Cook dinner 15 min
Freeze 2 hr+
Makes 12
30g butter, plus a bit additional for greasing
150g darkish chocolate
50g peanut butter
6 digestive biscuits, blitzed or bashed to effective crumbs (put them in a meals bag or tea towel)
A pinch of salt
Grease a 12-hole cupcake tray (or use a 24-hole mini cupcake tray). Soften the chocolate briefly bursts on excessive in a microwave, stirring typically. (You can too soften it in a heatproof bowl set over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t contact the water.) Go away to chill a bit.
In a bowl, combine the butter, peanut butter and biscuit crumbs with a pinch of salt. Divide between the cupcake holes, pushing the combination proper down into them with the again of a spoon, and making every as degree as attainable.
Fastidiously spoon over the melted darkish chocolate, then pop the tray into the freezer for 2 to a few hours, till frozen strong. Come out the cups from the moulds and luxuriate in, or retailer in a resealable bag within the freezer.
