HOMEMADE PEANUT BUTTER
INGREDIENTS
- 2 cups roasted peanuts (unsalted)
- ½ teaspoon salt (optional)
- 1-2 tablespoons honey or maple syrup (optional)
- 1-2 tablespoons peanut oil or another neutral oil (optional, for smoother texture)
METHOD
- Place peanuts in a food processor. Process for 1-2 minutes until the mixture starts to turn into a paste. Scrape down the sides as needed.
- If desired, add salt and honey or maple syrup for flavour. Continue processing until smooth. For creamier peanut butter, add oil a tablespoon at a time until you reach your desired consistency.
- Transfer to a jar and store in the refrigerator for up to 3 months.
TOP TIP
Adjust consistency: if you prefer smooth peanut butter, blend it for a longer time. For chunky peanut butter, pulse a portion of the peanuts separately and fold them into the smooth butter for added texture.
CREATIVE USES
Peanut butter & banana sushi: spread peanut butter on a whole wheat tortilla, place a banana in the center, and roll it up tightly. Slice into bite-sized pieces for a fun and nutritious snack or quick breakfast.
HOMEMADE MAYONNAISE
INGREDIENTS
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- 1 cup neutral oil (such as sunflower or canola)
- Salt to taste
- ¼ teaspoon ground black pepper (optional)
METHOD
- In a food processor or blender, combine the egg, mustard, and lemon juice or vinegar.
- With the machine running, slowly drizzle in the oil. Continue blending until the mixture thickens and emulsifies into a smooth, creamy mayonnaise.
- Taste and add salt and pepper as desired.
- Transfer to a clean jar and refrigerate. Use within 1 week.
TOP TIP: temperature matters, ensure all your ingredients are at room temperature before starting. This helps the mayonnaise emulsify properly and prevents it from separating.
CREATIVE USES
Mayonnaise in baking: incorporate mayonnaise into baking recipes for cakes or muffins to add moisture and richness. Replace some of the fat or eggs in your recipe with mayonnaise for a tender crumb and slightly tangy flavour.
HOMEMADE RICOTTA CHEESE
INGREDIENTS
- 1 litre whole milk
- 1 cup heavy cream
- ¼ cup white vinegar or lemon juice
- ½ teaspoon salt
METHOD
- In a large pot, combine milk and cream. Heat over medium heat, stirring occasionally, until it reaches 85°C or just before boiling.
- Remove from heat and stir in vinegar or lemon juice. Let sit for 5-10 minutes to allow curds to form.
- Line a colander with cheesecloth and place it over a bowl. Gently pour the curds and whey into the colander to drain.
- Sprinkle with salt and gently mix.
- Let the ricotta drain for about 10 minutes, then transfer to a container. Refrigerate and use within 1 week.
TOP TIP: for a firmer ricotta, let it drain for a bit longer. If you prefer a creamier texture, drain it just enough so it retains some moisture but still holds its shape.
CREATIVE USES
Ricotta stuffed pasta shells: fill cooked pasta shells with a mixture of ricotta cheese, spinach, and herbs. Arrange them in a baking dish, cover with marinara sauce, sprinkle with cheese, and bake until bubbly for a comforting and hearty meal.
HOMEMADE PICKLES
INGREDIENTS
- 4-5 cucumbers, sliced or whole
- 1 cup white vinegar
- 1 cup water
- ¼ cup sugar
- 1 tablespoon salt
- 2 cloves garlic, peeled and smashed
- 1 tablespoon mustard seeds
- 1 tablespoon dill seeds or fresh dill
INSTRUCTIONS
- In a saucepan, combine vinegar, water, sugar, and salt. Heat until sugar and salt dissolve.
- Place garlic, mustard seeds, and dill in clean jars. Pack cucumbers into jars.
- Pour the hot brine over the cucumbers, ensuring they are completely covered.
- Seal jars with lids and let cool to room temperature. Refrigerate for at least 24 hours before eating. Pickles will be ready in a few days and can be stored in the refrigerator for up to 2 months.
TOP TIP: to ensure crispy pickles, use fresh cucumbers and avoid overcooking the brine. If you prefer extra-crunchy pickles, add a few grape leaves or a small amount of alum to the jar before adding the brine.
CREATIVE USES
Pickle-Infused Bloody Mary – Use your homemade pickles as a base for a tangy twist on the classic Bloody Mary. Incorporate pickle juice into the mix for an extra punch of flavour and garnish with a skewer of pickle spears and other pickled vegetables.