16 recipe ideas for leftover peanut butter

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Step 1

I’ve used a whole tin of coconut milk in this recipe. However, sometimes I reduce the amount and replace the rest of the liquid with vegetable stock.

Step 2

Serves 4

Step 3

1-2 tbsp vegetable oil

Step 4

6 spring onions, sliced (reserve the green tops)

Step 5

400g diced pork

Step 6

2-3 tbsp Thai red curry paste (depending on how hot it is)

Step 7

3-4 tbsp peanut butter

Step 8

2 tsp light brown sugar

Step 9

1 tbsp dark soy sauce

Step 10

1 tbsp fish sauce

Step 11

200ml water

Step 12

400ml tinned coconut milk

Step 13

juice of 1 lime

Step 14

salt (optional)

Step 15

200g vegetables (I used a mix of green beans and baby corn)

Step 16

steamed rice or rice noodles, to serve

Step 17

Heat the oil in a large heavy-based saucepan. Fry the pork in batches until lightly browned (about 5 minutes). Don’t overcrowd the pork; leaving a little space between the diced pork will help it brown and cook more evenly. Set aside.

Step 18

Fry the diced spring onions. Gently fry for 1 minute.

Step 19

Add the curry paste and peanut butter. Stir constantly so that the paste, butter and onions are combined.

Step 20

Return the pork to the saucepan and combine well.

Step 21

Add the sugar, soy sauce, water and coconut milk. Bring to the boil and then simmer for 20 minutes, stirring occasionally.

Step 22

Add the mangetout and baby corn. Simmer for 5 minutes until the vegetables are cooked through.

Step 23

Add the lime juice and stir.

Step 24

Check the seasoning. You may need to add more salt.

Step 25

Combine all the in a blender and blend until smooth. If it is very thick, then add a little water to thin it. It should have the consistency of double cream. Conversely, if it is too thin, then add more peanut butter.

Step 26

This will store well in an airtight container in the fridge for about a week.

Step 27

Tip

Step 28

Use a dressing for cold noodles, with a little chopped red chilli and diced spring onions.

Step 29

Makes about 24 cookies.

Step 30

200g soft light brown sugar

Step 31

110g unsalted butter, softened

Step 32

130g peanut butter

Step 33

1 large egg

Step 34

half tsp vanilla extract

Step 35

quarter tsp almond extract

Step 36

180g plain flour

Step 37

half tsp bicarbonate of soda

Step 38

half tsp salt

Step 39

2 tbsp caster sugar (to coat the cookies)

Step 40

Beat the brown sugar, butter and peanut butter together in a mixer or with a handheld mixer until light and fluffy.

Step 41

Add the egg, vanilla and almond extract. Beat well to combine.

Step 42

Add the flour, bicarbonate of soda and salt. Stir well to combine.

Step 43

Cover the bowl with cling film and refrigerate for at least 30 minutes to firm up. (It will stay fresh in the fridge for 2 to 3 days.)

Step 44

Preheat the oven to 170C/Gas Mark 3.

Step 45

Roll the dough into walnut-sized balls.

Step 46

Roll each dough ball in caster sugar and transfer to a lined baking sheet. Leave 5cm of space between each ball to allow the cookies to spread while cooking.

Step 47

Press the tines of a fork into the back of each ball, pressing down slightly.

Step 48

Bake the cookies for about 10 minutes but no more than 12 minutes, until firm and a light golden brown. The cookies will be crisp on the outside and slightly chewy on the inside. Transfer to a wire rack to cool and to crisp up.

Step 49

Eat immediately, although they will last for a few days if stored in an airtight container.

Step 50

Tip

Step 51

You can add other things to your cookies, such as chunks of chopped peanuts or chocolate. I sometimes add a little diced fudge; adding a Rolo chocolate-toffee sweet always goes down a treat too!