crunchy peanut butter

Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!

Thai satay stir-fry

peanut butter

tbsp sweet chilli sauce

soy sauce

pack straight-to-wok noodle

tbsp oil

root

pack stir-fry vegetable with peppers

basil leaves

Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.

Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.

Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

Crack out the barbie and try this tasty recipe, guaranteed to impress your friends and family.

Satay prawns with green papaya salad

green prawns, peeled (tails intact), deveined

(10 grams) dried shrimp (optional – from Asian supermarkets)

garlic

red chillies, thinly sliced

(60 milliliters) fish sauce

brown sugar

limes

(about 300 grams) large green papaya, peeled, shredded

cherry tomatoes, halved

snake beans, blanched, refreshed,

peanuts,

(140 grams) crunchy peanut butter

Asian (red) eschalot, chopped

tbs fish sauce

red chilli, chopped

tsp turmeric

coriander

(160 milliliters) coconut milk

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The crust on these is just like a crunchy peanut butter cookie, and it’s a great way to use up any leftover spreads (you could even use Nutella instead of jam, if that’s what you have open), says delicious. Food Director, Phoebe Wood.

Peanut butter and jam muffins

(260 grams) self-raising flour, sifted

(165 grams) caster sugar

sour cream,

eggs

(185 milliliters) sunflower oil

(95 grams) crunchy peanut butter

strawberry jam

(35 grams) salted peanuts, roughly chopped

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Peanut Butter Cream Pound Cake

butter flavored solid shortening

unsalted butter, softened

(8-ounce) package cream cheese,

sugar

all-purpose flour

baking powder

salt

vanilla extract

sweetened condensed milk

milk

Grease and flour a 12-cup bundt pan. Set aside. DO NOT preheat the oven.

In a large bowl, use a mixer to cream shortening, butter, cream cheese, and peanut butter until smooth. Gradually add the sugar, beating until light and fluffy. Add eggs one at a time, beating well after each.

In a small bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, blending well. Add the vanilla and mix well.

Pour into the prepared pan. Place in a cold oven. Bake at 325°F for 1 hour and 15 minutes or until toothpick inserted in the center of the cake comes out clean. Allow to rest in the pan for about 10 minutes, then invert onto a serving platter.

Make the glaze icing by mixing the sweetened condensed milk, peanut butter, and milk together until smooth. Pour over cooled cake.

Top 4 crunchy peanut butter recipes from across the web

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Thai satay stir-fry

Satay prawns with green papaya sala...

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Top 4 crunchy peanut butter recipes from across the web

The most viewed crunchy peanut butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai satay stir-fry

Satay prawns with green papaya sala...

Peanut butter and jam muffins

Peanut Butter Cream Pound Cake

The most viewed crunchy peanut butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine