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 easy works, too; each are interchangeable in at present’s recipes. This West African-inspired stew and peanut butter cups make peanut butter the well-deserved star of the present, and could be batched up and frozen in parts for future meals – the stew, specifically, will profit from being frozen, as a result of the flavours turn out 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 could possibly additionally add extra inventory and pass over the rice for a extra soup-based meal.
Prep 15 min
Prepare dinner 40 min
Serves 4
2 tbsp vegetable oil
1 onion, peeled and roughly chopped
1 pepper (pink, 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 repeatedly, 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 direction of the top 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 subtle and fewer sickly than shop-bought variations, and it’s a good way to get youngsters concerned in cooking.
Prep 5 min
Prepare dinner 15 min
Freeze 2 hr+
Makes 12
30g butter, plus a little bit further for greasing
150g darkish chocolate
50g peanut butter
6 digestive biscuits, blitzed or bashed to superb 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 in brief bursts on excessive in a microwave, stirring usually. (It’s also possible to 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 little 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 doable.
Fastidiously spoon over the melted darkish chocolate, then pop the tray into the freezer for 2 to 3 hours, till frozen strong. Come out the cups from the moulds and revel in, or retailer in a resealable bag within the freezer.