People from around the world are so inspiring, whether it comes to ideas about living life, or to the wonders that arise from a culturally diverse kitchen. Over the next few weeks, I will be sharing with you a couple of my favourite recipes from my time spent abroad over the past few months, but first, because it amazes me so much, I would like to share this recipe for peanut butter with you.
Who knew peanut butter was so, so easy to make?? I have two wonderful girls, Eliz and Merve, to thank for this discovery, who when they saw how much I loved my peanut butter, said why don’t we make it ourselves? So we did!
This is a great recipe to make with friends or to give as handmade gifts, as you can experiment and be creative with flavours and tastes and make your own personalised peanut butter! It is also nice to have some help removing the skins (that is if you buy peanuts with the skins on which works out cheaper. A 500g bag of redskin peanuts in Holland and Barrett costs £2.65 but you can also buy plain or pre-roasted peanuts in the supermarket but in smaller packets).
Makes approx. 3 small jars.
You will need a blender
500g peanuts (or whatever quantity or type of peanut you have available)
To make a traditional peanut butter you might add:
1 tsp of salt
1-2 tsp of sugar (adjust to taste and quantity of peanuts)
… but why not be creative and set up a little peanut butter kitchen? You could add:
honey, maple syrup, marmite, cocoa powder, chocolate chips, dried fruit, rum, cinnamon, spices or even use different nuts. Anything is worth a try! I couldn’t help but be curious to see what raspberry peanut butter would be like and I have come to the conclusion that it is very odd and am not sure I will be making it again but it made a beautiful pink peanut butter!
- Pre-heat oven to 200˚c and roast the peanuts for around 10 minutes, checking and stirring occasionally. This will make it easier to remove the skins. Alternatively you can dry fry them in a pan over a medium heat for 7 or 8 minutes, stirring constantly. Allow them to cool slightly and rub the peanuts to remove the skins. Roasting the peanuts, deepens their flavour and also begins to release the oils so your peanut butter is nice and smooth.
- Once the skins are removed, or if you’re using skinless peanuts, feel free to roast them a little further – it’s nice when they look lightly golden and you begin to see the gloss of the oil on them. Transfer them to your blender and pulse until they look like chopped nuts. Then, if you like your peanut butter crunchy, remove a few spoonfuls and set aside.
- Now blend the peanuts further for a minute or two, stop and scrape down the sides and repeat. Your peanut butter will run through a series of phases from chopped nuts, to a grainy consistency like crushed biscuits, to clumps of graininess, to smooth, glossy, beautiful peanut butter.
- Add your sugar, salt, marmite, rum and raisins, raspberries – whatever you are inspired to add! Blend to combine and adjust to taste. If you are adding additional textures, like extra chopped nuts for crunchy peanut butter or chocolate chips or dried fruits, these will only need a short pulse on the blender.
- Transfer the peanut butter to containers or jam jars, run your finger round the blender to clean it (carefully) and enjoy having your very own homemade peanut butter! You will never need to buy it again!