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Peanut Butter Day

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By Megan

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You may have heard, it’s peanut butter day, and there’s no such thing as too much peanut butter. Right?

Here’s how to celebrate today, the right way, with creamy, peanutty goodness for brunch, dinner and dessert, thanks to our good friends at manilife.

Brunch – Peanut Butter Pancakes

There’s no need for flour in these nutty brunch pancakes. You’ll substitute it here with mashed banana, which not only adds delicious sweetness, but is also one of your 5 a day.

The chocolate chips are optional, but my sticky peanut butter drizzle definitely isn’t. Finish with a sprinkle of tangy raspberries for extra goodness, for fruity, nutty pancakes with all the wow factor.

Ingredients

  • 2 bananas
  • 4 eggs
  • 2 tbsp peanut butter
  • 1 tsp vanilla extract – optional
  • Dark chocolate chips – optional

For the peanut butter drizzle

  • 30g butter
  • 80g peanut butter
  • 1 tbsp runny honey

To decorate

  • Dollop of your favourite yoghurt
  • 160g raspberries

Method

Step 1: Mash the bananas in a bowl, then beat in the eggs and peanut butter. Once they’re mixed, stir in the chocolate chips (if using).

Step 2: Heat a frying pan over a medium heat with a drizzle of vegetable oil, then fry ladlefuls of batter for 1-2 minutes on each side.  Repeat with the rest of the batter.

Tip: To keep your cooked pancakes warm, cover them with foil and keep them in a low oven.

Step 3: To make your peanut butter drizzle, heat the butter, peanut butter and honey in a saucepan until everything is melted and smooth.

Step 4: Serve the pancakes hot, with raspberries and a generous drizzle of peanut butter sauce.

 

Dinner – Plant-Based Peanut Butter Tofu Pad Thai

Give your favourite Thai street food a plant-powered boost. You’ll pump up rice noodles with protein-packed tofu and a rainbow of veg, then drizzle with zingy peanut sauce to serve.

Ingredients (for 2)

  • 1 red chilli
  • 1 pepper
  • 1 lime
  • 1 spring onion
  • 25g roasted peanuts
  • 1 carrot
  • 280g plain tofu
  • 15g tamarind paste sachet
  • 8ml sriracha hot chilli sauce sachet
  • 30ml soy sauce sachet
  • 26g smooth peanut butter pot
  • 150g rice noodles
  • 1/2 tsp ground turmeric

Method

1. Boil a full kettle. Add the rice noodles to a bowl and cover with boiled water. Set aside for 12-15 min or until softened then drain the noodles and set aside.

2. Whilst the noodles are softening, deseed the pepper (scrape the seeds and pith out with a teaspoon) and cut into thin strips. Top, tail, peel and chop the carrot into quarters lengthways, then into thin batons.
3. Combine the tamarind sauce, peanut butter and sriracha in a bowl with 2 tbsp cold water and mix – this is your peanut & tamarind sauce
4. Trim, then slice the spring onion, slice the red chilly finely and crush the roasted peanuts into a fine powder with a rolling pin. Cut the lime in half.
5. Heat a large, wide-based pan or wok (preferably non-stick) with a generous drizzle of vegetable oil over a high heat. Once hot, drain the tofu and crumble it into the pan. Add the turmeric and a pinch of salt and cook for 3-4 min or until golden.
6. Once golden, transfer the tofu to a bowl and return the pan to a medium-high heat with a drizzle of vegetable oil. Then add the sliced carrot and pepper and cook for 2-3 min
7. Add the drained rice noodles to the pan with the soy sauce and cook for 2-3 min further. Add the golden tofu, squeeze in the juice of 1/2 lime and give everything a good mix up – this is your tofu pad Thai.

8. Cut the remaining lime into wedges and serve the tofu pad Thai topped with the peanut & tamarind sauce, sliced chilli, sliced spring onion, crushed peanuts and a lime wedge

Dessert: Caramelised Banana and Peanut Butter Pizza

There are no rules with pizza, so if you’re thinking “Gousto really? Pizza, for dessert?”, just give it a go. Indulgent and caramelised, this is one of my all time favourite desserts.

Ingredients

  • 200g strong white flour
  • 50g semolina
  • 7g sachet fast action yeast
  • 2 tbsp caster sugar
  • 50g cream cheese
  • 1 tbsp icing sugar
  • ½ tsp vanilla extract, plus an extra splash
  • 2x bananas
  • 50g caster sugar
  • 2 tbsp butter
  • 1 tbsp milk
  • 30g Manilife peanut butter
  • Ice cream to serve (one scoop per person)

1. Preheat oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9.  Then follow our easy Dough It Yourself pizza recipe to make your homemade dough.

2. Whilst your yeast is developing, mix the cream cheese with the icing sugar and vanilla extract.  Set to one side.

3.  Once your dough is mixed, tip the dough ball out onto a floured work surface and cut into 2. Toss each dough ball in a light dusting of flour until coated.

4.  Press each dough ball in the centre and push outwards with your fingertips, leaving the rim of the pizza untouched to form a crust. Keep going until your base is slightly smaller than a side plate (you will make them bigger in the pan!) Then heat a large, dry, wide-based pan over a high heat.

5.  Once hot, carefully add the pizza base to the pan, pushing the dough out to the edge to help shape the crust. Add 1/2 of the cream cheese to each pizza and spread it evenly with the back of a spoon.  Cook the pizza base for 3-4 min or until the crust starts to puff up, then remove the tray from the oven and slide the pizza base onto the tray. Repeat this process for the next pizza base.

6. Drizzle the crusts with oil and put the tray in the oven for 12-15 minutes until the crust is puffed and lightly golden.

7. Whilst the pizzas are cooking, add 50g of caster sugar to a frying pan, cook over a medium heat until the sugar starts to turn melt, stir with a wooden spoon until all the sugar is liquid and has turned a golden brown colour.  Remove from the stove and mix through the butter and a splash of vanilla extract and the milk.  Slice the banana and add in a single layer in the pan.  Return the pan to the heat and cook the bananas for 1-2 minutes on each side until golden and covered in caramel.

8. Mix the Manilife peanut butter with 1 tbsp boiling water and stir until smooth and creamy.  Remove the pizzas from the oven, top with caramelised bananas and drizzle your peanut butter.  Slice and add a scoop of vanilla ice cream to each piece before serving.

Want to make this the Elvis special? Cook up some streaky bacon until it’s crispy, then crumble over the top of the cooked pizza. A salty-sweet treat fit for any rock god.

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