So delicious! If you love peanut butter, you will love this.
With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat. This makes steaming a lower-calorie, low fat cooking method. Food stays moist, too, since it is being bathed in water vapor. Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.
Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.
2 Chicken Breasts
1 tsp garlic granules or 1 garlic clove
40g whole peanuts
1 tsp salt & pepper
350ml chicken stock
1 tbsp peanut butter
1 tsp peanut oil
- Slice the Leek, using a bit with the green on
- Peel and slice the shallots
- Shell and peel peanuts (if not predone), blitz in a blender until fine
- Cut the chicken into small pieces and season
- Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.
- With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.
- Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
- 2 minutes before ready place the spinach in the pot also.
- When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)
- Serve meatballs on the bed a spinach and pour sauce over. Yummy!
Another one of my must makes this year is Satay Sauce, and yay…I’ve done it! So simple and healthier than shop bought versions. I went for a mild version tonight, but I also think that adding a little chilli or tobasco could work just as good if you wanted a little kick to it.
Makes enough for 2 portions of stir fry.
3 tbsp Peanut butter – I used Whole Earth Crunchy as I like the bit of crunch, but you can use smooth and any brand you wish.
2 tbsp Soy sauce
1 tbsp Light Brown sugar
1 tsp garlic powder
1 tsp sesame oil
1 tsp peanut oil
2 tbsp lime juice
- Put everything in a microwave jug with 2 tbsp water and microwave for 1 minute. Stir and add to your stir fry.
As easy as that! Yummy!
This is so moreish and so healthy, you can have as your morning shake, lunch shake, snack shake, pre or post workout shake…….oh yes this is good anytime of the day….so yummy! At only 200 calories its even better!
Makes 2 shakes
2 bananas – preferably frozen
4 tbsp of peanut butter – chunky
2 tbsp cocoa powder
pinch sea salt
- Simply put everything into a blender and wiz up until smooth. Divide into glasses.
Oh WOW…..oh WOW…..oh WOW! That’s all I can say about this………super tasty! My boyfriend said to me I could go a snickers bar…..so off I went into my creating area (my kitchen) and looking around my cupboards I had all the ingredients to mimic the flavours, so off I went and made an absolute master piece….so moreish!
100 g Dark Chocolate 70% Cocoa (I used Lindt, which is the best….in my opinion)
1 medium egg
1 medium egg yolk
40g light brown sugar
20g Self Raising Flour
2 tbps Peanut Butter
Cocoa powder for sprinkling
Icing Sugar to decorate
- Pre-heat oven to 200 deg.
- Melt chocolate and butter in a pan gently and combine.
- In a separate bowl whisk egg, egg yolk and sugar together until fluffy and combine together.
- Then add in the chocolate mix to the egg mix and combine together
- Fold in the flour to the mix.
- Butter your ramekins all round then sprinkle the cocoa powder all over so it sticks to the inside of the ramekins.
- Pour in half of the cake mixture into each ramekin
- Place 1 tablespoon of smooth peanut butter into each ramekin
- Pour the remaining cake mix on top of peanut butter
- Bake for about 11-12 mins in centre of oven.
- Remove from oven and gently remove from ramekin, it should come out easily, Sprinkle some Icing sugar over top and serve with some vanilla ice cream…….oh so Yummy!
Valentines Day was slowly arriving and I wanted to treat my other half with something different but something I know he would enjoy…his favourite flavours for desserts are peanut butter, chocolate and toffee, so I decided to make some cheesecakes combining all the flavours. It was absolutely delicious!
Makes 12 Mini Cheesecakes
180g Cream cheese
100ml double cream
1 tablespoon of peanut butter smooth
60g Icing Sugar
1 tsp vanilla essence
13 Digestive Biscuits
50ml butter melted
Toffee Sauce of your choice – loads of squeezes
12 chocolate buttons or shapes of your choice
- Melt butter in a pan
- Put digestive biscuits into a food processor and blitz, add in melted butter and mix
- Put some muffin cases into a muffin tin and scoop digestive mix about 2 tbsp into cases and press down.
- Refrigerate for about 20-30 mins
- Meanwhile mix cream cheese, peanut butter and icing sugar together
- In a separate bowl mix double cream and vanilla until you get soft peaks
- Fold in cream cheese and cream mix together
- Spoon mixture into muffin cases and top with toffee sauce and a chocolate button.
- Refrigerate overnight or a min of 12 hours. Serve
Peanut Butter, Chocolate and Toffee Cheesecake
Servings Per Recipe: 12
Amount Per Serving
- Total Fat: 10.6 g
- Saturated Fat: 6 g
- Trans Fat: 0.1 g
- Cholesterol: 30 mg
- Sodium: 118.5 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.1 g
- Sugars: 5.9 g
- Protein: 1.7 g
Peanut Butter Yummy Cookies – So healthy, so yummy, so full of goodness.
2 tbsp apple sauce
1 tsp vanilla extract
2 tbsp peanut butter
1 tbsp molasses (if you don’t have this, you can use maple syrup)
300g oats or oatbran
2 tsp baking powder
1 tsp cinnamon
Handful of chocolate chips
Handful of coconut flakes
1. Mash the bananas, then add all the other WET ingredients
2. Add in oats and baking powder and mix well. (should become quite stiff)
3. Add in chocolate chips and coconut flakes and mix well.
4. Scoop onto a baking tray or nonstick baking sheet and press down. Thickness to your desire, I made mine about 1cm.
5. Bake in oven for approx 25mins. Let cool then cut up into desired pieces.
Yummy….great for a post or pre workout snack.
Makes approx 20 balls
200g Peanut Butter (I used Crunchy but you can use smooth)
1 tsp vanilla essence
150g Icing Sugar (or substitute)
100g Dark chocolate (I used 85% cocoa)
1. Put peanut butter, butter, vanilla, icing sugar in a pan and heat on a medium heat (No. 5/6 if using Induction), when it starts to bubble, remove and set aside to cool,
2. Once cool make into small balls and place on greaseproof paper on a tray. Place into freezer to harden for approx 1 hour.
3. Break up chocolate and place into a saucepan, heat on No. 1 if using Induction, or alternatively melt chocolate using bowl over pan or in microwave.
4. Remove balls from freezer and using 2 forks cover each one in the melted chocolate then place back onto the greaseproof paper and freezer for approx 30 mins until chocolate hardens.
5. To serve, remove from freezer approx 1o mins before to allow softening……..scoff….yum!
Can be kept in freezer up to 1 month. Yummy protein balls!