Freshly made peanut butter is wonderful. Because I’d bought a big bag of peanuts from cooking all this asian food, I thought to make homemade peanut butter…….IT IS EASY! So easy……..My peanuts were little red peanuts still with their skin on. So we roasted them, and Petra and I peeled them while we worked along side Ola. You could leave them on and if you want to use ready skinned nuts, (Natural/unsalted) it’s much quicker.
225 g natural unsalted peanuts, skins on or off
1 teaspoon honey
sea salt flakes
1. Preheat oven to 180 C/gas 4. Tip the peanuts onto a baking tray and roast in oven for about 8-10 minutes. But I would check after 5 minutes and give the tray a shake. You need them to be evenly golden brown. Break one open and check the middle. If it’s still light in colour, put the tray back in and cook a little more. Set a timer, cause if you’re like me you’ll forget them!
2. Leave to cool then when cool enough to handle, tip the peanuts into a clean tea towel, pinch up into a pouch shape and rub the tea towel on the peanuts. The skins should easily flake away.
3. Pick out the skinned nuts and drop into the bowl of a food processor. Add a sprinkling of sea salt flakes and the honey and whizz until it becomes a paste. This takes anything from 5 -8 minutes to get a peanut butter consistency. (don’t go too far as it will start to separate and become oily.)
THAT IS IT! You should have the best tasting peanut butter you’ve ever tasted!
Eat it and then make some more.
My friend Maxine and I used to gag at the thought of eating celery. We hated it. So the thought of me eating a celery stick with peanut butter, (and loving it!) would be enough for Max to surrender our friendship.
Max, I turned a corner and suddenly I loved it. Sorry.
My favourite, (yes Max!) are the soft yellow stalks and leaves in the heart of the celery. They are softer and sweeter and I often call on them to flavour lots of dishes as they lend a subtle and delicate aniseed flavour. If using the bigger and harder celery stalks, then at the bottom of the stalks, pinch the strings that run the length of the stalks and pull away. (nothing much nastier than a string of celery caught in your teeth or scratching down your throat.)
But of course, spread thickly on toast is a treat too. (Ola’s fav way is peanut butter with banana and honey)
……….As we were all tucking into this, Ana turned up with a pressie of a bar of guava paste from her native Equador. Not dissimilar to Mebrillo/quince paste, though slightly grainy like the guava fruit. It worked perfectly with the peanut butter and celery.
Almond butter will be next……..