4 Easy Steps To Healthy Homemade Peanut Butter

Homemade peanut butter;

It tastes better than any other

There's no better spread

To go on your bread
Than homemade peanut butter
                                      

                                       - My Food Odyssey

Ever since I started making my own peanut butter, I have never crossed back over to the dark side of the commercial stuff.

It has to be one of the easiest things to make and my version of it involves just one ingredient - blanched peanuts.  I use blanched peanuts because this way I can roast them without the addition of any oil or salt.

Blanched peanuts are simply peanuts with the shells and skin removed.  Peanuts are a good source of protein and they don't contain any cholestorol. 

In 4 easy steps, here's how to make your own. 

Healthy Homemade Peanut Butter

INGREDIENT

500g Blanched peanuts, washed and dried.
Note: Use as much peanuts as desired as there are no other ingredients.

Method

1. Pre-heat oven to 180c/350F/Gas mark 4.

2. Wash blanched peanuts to get rid of any dirt and pat dry with kitchen towel or paper.  Place peanuts evenly onto a shallow baking tray and into the oven for 15-20 minutes.

3. Once peanuts are lightly golden brown, remove from oven and let stand for ten minutes to cool.

*Crunch peanut butter - see note at bottom.

4. Pour peanuts into a food processor and whizz until desired consistency.  This make take some time, but just keep whizzing until you reach your desired conistency.
Tip: When the peanut paste rises up the sides of the bowl, stop the food processor.  Use a knife or spatula to scrape the paste down and off the sides.  Turn it back on and repeat as necessary.

For Crunchy Peanut Butter:

Keep some peanuts aside after step 3.  Add them to the whizzed up peanuts after step 4 and blast the food processor for a few seconds, a couple or so times until desired desired consistency is reached.

Storage Tip: Store in an airtight container and it will keep in a cold refridgerator for a good few weeks. 

Enjoy!

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Anyone For Sticky Toffee Pudding?

Sticky toffee pudding

A simply irresistible dessert;

From the stickiness of the toffee

To the moistness of the cake 

Add vanilla ice-cream

To make heaven on plate. 

                                                                     

                                   - My Food Odyssey

That's my take on it anyway.

It is said that sticky toffee pudding was invented by Francis Coulson of the Ullswater Sharrow Bay Hotel in Cumbria back in the 1970s. However, in a finding by the British journalist Felicity Cloake, Mr Coulson actually admitted to adapting the recipe from a Mrs Martin of Lancashire.

After leaving Melbourne - where this delectable dessert is served by most cafes and restaurants - I landed in South-East Asia where it isn't as readily available. 

So what's a girl gotta do in these times of sticky toffee pudding shortages?  Make her own of course!

I started to scour the web and by chance, I even saw Nigella make her own quick version on TV.  Amongst the abundant recipes to be found, I decided that I wanted to follow the legendary Francis Coulson's.  Afterall, if the highly renowned British chef Gary Rhodes endorses it, it must be good. 

However, trying to find Coulson's exact recipe is like trying to find a needle in a haystack.  It is top secret and those who have been privy to it, have had to sign a non-disclosure agreement.

Still, I found a version of Coulson's recipe online at Miles Collins.  And I adapted it for my own kitchen confidential experiment.   As I couldn't locate black treacle anywhere, I decided to adapt Jamie Oliver's recipe for toffee sauce by reducing the amounts of butter, sugar and cream .  It came out divine.

Sticky Toffee Pudding With Toffee Sauce

Serving size: 6

PUDDING INGREDIENTS - adapted from Miles Collins

50g (2oz) unsalted butter (room temperature), plus a little extra for greasing 
170g (6oz) caster or brown sugar
2 free-range eggs, medium
175g (6oz) dates, pitted and chopped 
175g (6oz) self-raising flour, sieved
290ml (10fl oz) cold water
1 tsp bicarbonate of soda
1 tsp vanilla essence

TOFFEE SAUCE -  adapted from Jamie Oliver

90g Unsalted Butter

90g Brown sugar

120ml Thick cream

Optional: Vanilla ice-cream

Method

1. Preheat oven to 180C/350 F/gas mark 4.

2. Line and grease an 8" round baking tin.

3. Cream together sugar and butter until light and pale.  Add eggs one at a time and mix well.  Sieve in flour and add vanilla essence. 

4. Meanwhile, place dates and water into a pan, boil for about 5 mins.  Add the bicarbonate of soda and give it a quick stir.

5.  Add the softened date mixture to the rest of the ingredients.  Mix everything together well, ensuring that there are no visible lumps of flour.

6. Pour the cake mixture into the baking tin and bake for 35-40 minutes until the top is golden brown and feels firm, but springy.

Tip: Insert a metal or wooden skewer to see if it comes out clean.  If so, the cake is ready. If not, put the cake back in the oven for a minute or more and test again.

7. Once cake is ready, take it out of the oven and let it cool for a couple of minutes before removing from the tin.

8. For the sauce, simply place the butter, sugar and cream in a pan over a low heat.  Stir gently for about 5 minutes until the sugar has dissolved and the sauce has thickened and darkened in colour.
NOTE: Please do not leave the sauce as it will start to bubble and rise fairly quickly, which is normal.

To serve, cut cake into equal portions, pour generous amounts of sauce and a spoonful (or two) of vanilla ice-cream for that extra touch of decadence.  Enjoy.

Storage Tip:  This cake can keep for up to 6 days in a cold refridgerator.  It also freezes well. 

I freeze individual portions with sauce.  When ready to eat, pop a frozen portion into a microwave on high for about 60-90 seconds.  It tastes just as good as when it first comes out of the oven.

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