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Homemade Peanut Butter Cups.. The easy way.

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It seems that posting my I miss cooking blog post last week inspired me to do some cooking. I haven’t gone overboard as I still have a serious lack of energy but I did make a huge batch of slow cooker bolognese last week followed by a lasagne ( using the bolognese sauce) an emergency batch of chocolate cupcakes on Saturday night at 10pm as I was craving cake and then yesterday I decided to make a recipe I’ve made quite a few times over the past two years so much so that I can’t remember where I found the original recipe and also I don’t think I even keep to it anymore as I found I made too many and they were too sweet on my first attempt so apologies if this recipe is adapted from yours!

This is an easy peasy recipe for peanut butter cups, if you love the Reeses version then these are a great substitute. You don’t get the two separate layers of chocolate/peanut butter but it still tastes awesome and well it’s simple! There are lots of far fancier recipes online if you want the real deal.

Peanut Butter Cups

You will need:

200g of good quality milk chocolate – I’ve used Cadburys dairy milk which was fab but yesterday I just used Aldi own brand (30p a bar) and that was pretty good too.
1/2 a cup of peanut butter ( smooth if you like the reeses texture) this time I used crunchy Skippy peanut butter which was delicious.

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Using a Pyrex glass bowl over a saucepan of simmering water melt your chocolate slowly before adding your peanut butter and slowly melting/stirring to combine.

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Once you have a gorgeous silky chocolatey peanut mixture feel free to taste (be careful) and add more peanut butter if needed.

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Remove from heat and spoon into cupcake cases. This made about 8. Don’t overfill your cases as these are very rich and you will find it very hard to eat more than one in one sitting. Place in the freezer on a cupcake/muffin tray for 45 minutes then refrigerate in a sealed box for as long as they last.

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Meat free Monday

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I try to have at least one day a week which has meals which are not meat based. Not only does it save money but it makes a nice change and as long as it doesn’t happen too often nobody moans. This recipe was created by throwing a few ingredients in the slow cooker (at the end of the month when I really needed to go shopping) whilst hoping for the best and it turned out so well I will definitely make it again.

Slow cooker Red Thai veggie curry – simplified

1 tin of coconut milk ( I used Levi Roots version)
2tbsp of red Thai curry paste
150ml of vegetable stock
1 tin of new potatoes chopped in half
1 tin of chickpeas (drained)
2 handfuls of frozen broccoli
Seasoning

Turn your slow cooker onto high and tip in your coconut milk,stock and curry paste while you get the rest of your ingredients ready. Tip in your potatoes, chickpeas and broccoli along with any seasoning you wish to add and give a quick stir and leave to cook on high for approx 4-5 hours.

You could add any vegetables you had hanging around the house or lurking in your fridge or use butter beans instead of chickpeas. I served with rice and flatbreads.

This had just the right fiery kick for me but if you are a little braver you could definitely add more chilli paste or chop a fresh chilli in. Also at the end it was a little too thin for my liking so I added a paste made with cornflour to thicken.

A super simple meal for those evenings when you are feeling a bit lazy but what a home cooked meal. Fed 2 hungry adults ( 1 pregnant) and there were leftovers for the next days lunch.

*Tip – don’t turn your nose up at tinned potatoes. I always have a few in my cupboard for emergencies ( when I forget to go shopping) and they are great in stews, curries or sautéed.

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Breaded Garlic Mushrooms

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I know I said that I was going to try posting healthier recipes but I lied. Well I didn’t lie. I did try and am still trying but sometimes an idea comes to me and I just have to act on it.

I enjoy the odd garlic mushroom. Normally as a starter or on a sharing plate during a pub meal, occasionally I have bought ready made ones at the supermarket but I’ve always been disappointed. They either do not taste of anything or they are soggy.

Well due to my current budgeting/frugal living I had a ton of breadcrumbs, I also had some mushrooms that were almost ready to die. Really I had no choice. I’ve never attempted to make them before and didn’t look up a recipe so this is probably (definitely) not the traditional way to make them. You will need just 4 ingredients.

Ingredients:

Mushrooms – any ones ( washed and dried)
Breadcrumbs
Beaten egg
Garlic paste ( in a tube like tomato purée)

Get two plates, put your breadcrumbs on one and your beaten egg on another. Mix in a few squirts garlic paste with your beaten egg ( leave to sit for 10 mins) heat the oil in your pan or deep fat fryer until bubbling. Roll each mushroom in egg ( cover well) then roll in breadcrumbs (also cover well)
Cook in hot oil until golden brown and crispy.

Serve with anything. A homemade garlic mayo alongside would be epic but sweet chilli is good too.

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Breadcrumbs tip – instead of throwing leftover bread away, mix with herbs until fine in a processor and freeze in small portions in freezer bags. It defrosts almost immediately and can be used in a number of dishes.