Tag Archives: peanut butter

peanut butter + rice krispies blocks in just 6 minutes = #microwave magic

peanut butter + rice krispies blocks in just 6 minutes = #microwave magic

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{inspiration}
Inspired by my friend Herman Lensing’s article in the Sarie recently I decided to make something in my microwave. Life is just so fast these days that I think we need to relook this genius kitchen accessory and have a solid appreciation for its talents and uses.

{mom’s microwave recipe book}
The microwave has played a critical role in the evolution of our culinary history – and something I never quite thought about. I decided to ask my mom if she had any microwave recipe books … well, she gave me 3 books plus a thick A4 book that she had put together herself over many years. It was made with one of my fathers’ old railway note books – mom cut and pasted recipes from different magazines and created an entire microwave recipe collection *lovely and so special to me*.

I found this really lekker peanut butter block recipe in her book. The marvelous thing was it only took me 6 minutes to make!

{rediscover the microwave magic}
We often tend to forget what an impact this wonderful machine had on our lives growing up … and even today. So dig out a few yummy microwave recipes … and rediscover the magic of the microwave!

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Peanut Butter Blocks

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peanut butter + rice krispies blocks in just 6 minutes = #microwave magic
 
Prep time
Cook time
Total time
 
Serves: 24 big blocks Preparation time: 5 min Cooking time: 6 min
Author:
Serves: 24 blocks
Ingredients
  • 1 cup peanut butter
  • 1 cup golden syrup
  • 1 cup soft brown sugar
  • 2 Tbsp butter
  • 1 tsp vanilla essence
  • 6 cups rice krispies
  • 1 cup peanuts
Instructions
  1. In a 3L bowl add the peanut butter, syrup, sugar, butter and vanilla essence. Microwave for 6 minutes stirring every minute.
  2. Now add the peanuts and rice krispies and pour the mixture into a buttered dish (about 30 cm x 20 cm). Flatten with a spatula.
  3. Let it cool down and cut into blocks.

bo-kaap peking duck + peanut butter hoisin sauce

bo-kaap peking duck + peanut butter hoisin sauce

duck

I just love Peking Duck. But what do you do when you live approximately 12 270 miles from China’s old capital Peking – now known as Beijing? Well, you make a plan. I had to, the last time my hubby saw the duck hanging in my kitchen he thought I had turned into some or other crazy woman!

Look … fine-tuning Peking Duck has taken many hundreds of years to perfect. It has its origins in Imperial China and I can in no way replicate such an art, let alone go through the pure hard work of kneading and pressing the dough to make their little traditional pancakes (I have done it before … and my palms got a good beating).

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But sometimes, if you want East to meet West in the scope of a working week, you have to make that plan. So here is the urban-working woman’s take or twist on the traditional Peking Duck …

Take two duck breasts and fry them skin down in a non-stick frying pan. Fry until the skin is crisp and golden brown. Do not over fry – I like my duck pinkish. And then … instead of sweating and toiling over the traditional pancakes (this being said with the greatest respect to the Chinese .. their culture and mastery of the culinary arts), go out a buy already made mini roti’s which you can use as the “pancake” (you can buy these at any good supermarket). Heat them up in a non stick frying pan – then add your sliced duck + julienned cucumber + spring onions slices and sprinkle with an easy hoisin-based peanut butter sauce with a bo-kaap twist, add a bit of chopped coriander … And Voilà, there you go – the juiciest + loveliest + untraditional Peking Duck … Bo-Kaap style! “Wèikǒu hǎo”.

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bo-kaap peking duck + peanut butter hoisin sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 Duck Breasts (+-220g each)
  • Cucumber – julienned
  • Spring onions – sliced in thin lengths
  • Chillies (optional)
  • Mini roti’s - warmed up in a non stick frying pan
  • Fresh coriander - chopped
  • Hoisin peanut sauce
  • ½ Cup of Hoisin sauce
  • ½T Vinegar (normal white grape vinegar)
  • ¼t Mild curry powder
  • 2T Water
  • 2t Peanut butter
Instructions
  1. Arrange the breasts skin side down in a large, heavy skillet set over medium-low heat. After a few minutes, the skin will begin to melt. Cook about 6 to 8 minutes, until the skin becomes crisp and brown and a great deal of the fat has rendered out. Turn them over, increase the heat to medium high and cook 2 to 3 minutes, until the bottom is brown and the breasts feel springy to the touch.
  2. While the duck breasts are frying, cut your vegetables and heat up your roti's.
  3. Mix all the sauce ingredients together.
  4. Then all you do is slice the duck breasts obliquely into thin even slices and add to your warm roti. Place some veggies on top and sprinkle with the sauce. Yummy!