Category: peanut butter

Categories
caster sugar chocolate cream food peanut butter

chocolate mousse peanut butter pie

peanut butter pie

Let’s read that title again. “Chocolate mousse peanut butter pie“. You already know if you want this recipe in your life or not.

This cake is pure indulgence and definitely one for the dessert lovers. Soft, light cream, dense chocolate mousse, crunchy peanuts, smooth peanut butter cream and a crisp Oreo base. There’s so much to enjoy!

If you’re celebrating Thanksgiving this would be a great one to serve, because what do you need after an enormous roast dinner but cake that’s about a billion calories per slice?

Don’t make the mistake I did and serve up whopping great 45° wedges, it’s far too rich and sickly! Serve a slim slice however and your guests will be cooing with delight. Make it for a special occasion and you’ll be very popular.

There’s a few stages involved and you need to put some time aside to do all the bits and pieces. Be prepared for bain maries, multiple mixing bowls and plenty of whisking so bring your whipping arm.

This recipe is based on one from an issue of the Jamie Oliver magazine.

Print

chocolate mousse peanut butter pie

Author Gary @ BigSpud

Ingredients

For the base:

  • 250 g Oreo biscuits crushed
  • 75 g melted butter
  • 1 tablespoon flour

For the peanut butter cream:

  • 250 g peanut butter
  • 1 tablespoon icing sugar
  • 50 g melted butter
  • 50 g salted peanuts chopped

For the chocolate mousse:

  • 175 g chocolate milk or dark as you wish
  • 2 eggs separated
  • 50 g caster sugar
  • 3 g gelatine snipped into stamp-sized pieces
  • 200 ml double cream whipped to soft peaks

For the cream topping:

  • 300 ml double cream
  • 2 tablespoons icing sugar

Instructions

  • Preheat the oven to 180C. Combine the crushed biscuits with the butter and the flour and press into the base and sides of a 20cm cake dish. Freeze for 10 minutes, and then bake in the oven for 10 minutes to crisp off. Turn the oven off and return the dish to the fridge until needed.
  • For the peanut butter cream, beat the peanut butter, icing sugar and butter together until smooth. Pour over the crushed biscuits and pop back in the fridge.
  • For the chocolate mousse, soak the gelatine in cold water while you get on with everything else. Set a bowl over a pan of simmering water and melt the chocolate. When completely melted pop the bowl to one side to cool. Get another bowl on the saucepan but this time with the egg whites and sugar. Whisk constantly until doubled in size.
  • Mix the egg yolks into the chocolate, and then add the gelatine. Fold in the egg whites, followed by the cream. Spread this over the peanut butter goop and again return to the fridge.
  • For the cream topping, whip the cream and sugar together until stiff and top the cake with it. Shave or grate the remaining chocolate over the top. You could eat it straight away but it’s best to leave it for an hour in the fridge.

More pie recipes?

Try Sarah’s pumpkin crostata

Or my pumpkin pie

Or this evergreen key lime pie

Categories
carrots cucumber food noodles onion peanut butter

cold sesame noodles

In my most recent monthly roundup, looking at my favourite food posts of the last month, I highlighted Helen Graves’s cold sesame noodles as one I definitely wanted to try. It struck me as a perfect lunch, so I made it the night before for the next day’s al desko treat (see, there’s a mouse and keyboard in the picture and everything).

I made a few tweaks based on my store cupboard. I gave the veg a light pickling to provide a tangy edge, as I was fresh out of pickled mango (not an ingredient I am familiar with). I ended up with a salty, sweet, savoury, crunchy yummy pot of noodles. I transport mine in a snazzy Sistema lunchbox where the dressing, noodles and veg can be separated from each other until the perfect moment. Much more interesting than a flabby cheese sandwich.

Cold sesame noodles (serves 2):

½ cucumber

1 large carrot

1 tablespoon white wine vinegar

Pinch of sugar

2 roasted onions, roughly chopped

2 dried noodle nests

1 teaspoon ginger

1 clove garlic, crushed

1 large heaped tablespoon peanut butter

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon spiced rice vinegar

Pinch of chilli flakes

A shake of sesame seeds

  1. Halve the cucumber lengthways and use a teaspoon to scoop out the seeds. Cut at an angle to get little 1cm-wide bridge shapes. Grate the carrot into the cucumber, splash over the vinegar and add a pinch each of sugar and salt. Toss gently and allow to macerate while you get on with everything else.
  2. Bring a pan of water to the boil and cook the noodles according to the packet instructions. Drain and rinse the noodles thoroughly with cold water.
  3. While the noodles cook, combine the rest of the ingredients in a bowl. Add water if necessary to make a runny dressing. When you’re ready to eat combine the lot and wolf down! (Warning: wear a napkin tucked into your collar).
Categories
burger chickpeas cumin curry food peanut butter

curried chickpea burger

I’ve never really gone for vegetarian-style burgers, and yet one evening I had a curious craving for a chickpea burger. With a rummage in the cupboards I pepped them up with some curry flavour and enjoyed a substantial and tasty meal which left all thoughts of minced beef behind.

Curried chickpea burgers (makes 4):

1 can chickpeas, drained

1 teaspoon cumin seeds

1 tablespoon peanut butter

1 tablespoon breadcrumbs

1 roasted red onion*

1 heaped teaspoon curry paste (I used Patak’s balti paste)

  1. Whiz all the ingredients together in a food processor and season to taste. With wet hands mold into 4 patties.
  2. Heat a little oil in a frying pan and cook for 4 – 5 mins on both sides until well browned. Serve in a soft white bap with sweetcorn on the side.

*I had a red onion leftover from this recipe, if you don’t have one then pop one in the oven for 30 mins or fry briefly.

Categories
chicken lime noodles peanut butter

chicken skewers, satay sauce and noodle salad

This recipe is adapted from one of Jamie’s 30-Minute Meals. If you’ve browsed around this blog in the last couple of months, you’ll have noticed that I’ve gone through quite a lot of them, and they’ve all been pretty fantastic. This is the first one that felt like a lot of fuss for okay results. I’m sure it could be simplified to a more straight-forward stir fry style recipe. I’ll be back with this one.

Chicken skewers, satay sauce and noodle salad (serves 2):

For the satay sauce:

½ a bunch of fresh coriander

A few slices of red chilli

1 clove garlic

3 tablespoons crunchy peanut butter

1 tablespoon tahini

Soy sauce

2cm ginger

Zest and juice of 1 lime

For the chicken:

2 chicken breasts, diced

Runny honey

For the noodles:

1 nest per person

50g unsalted cashews

½ red onion

½ bunch fresh coriander

Soy sauce

1 lime

1 teaspoon sesame oil

1 teaspoon fish suace

1 teaspoon honey

1 teaspoon sesame seeds

To serve:

More fresh coriander

2 little gem lettuces, shredded

  1. Get a grill on screaming hot. Whizz together all the satay sauce ingredients in a food processor. Taste and check – more lime? More soy?
  2. Skewer the chicken breasts and baste with half the satay sauce. Drizzle with olive oil and pop under the grill for 10 minutes on each side, or until golden and cooked through. When you stop to turn them over, drizzle over the honey.
  3. Put the noodles in a bowl, pour boiling water over and cover for 5 minutes. Bash the cashew nuts to pieces and add to a frying pan and heat gently – make sure they don’t burn.
  4. Peel the red onion and pulse with coriander. Mix with the soy, lime juice, sesame oil and fish sauce. Taste and check for seasoning. By this time the noodles are probably ready drain, wash them under cold water and toss with the red onion salad.
  5. Back to the cashews, adding honey and sesame seeds to coat. Once golden, tip into the bowl with noodles and combine well.
  6. Serve the skewers on top of the noodle salad with lettuce, more coriander and the remaining satay to dip.
Exit mobile version