It was past midnight. The airport lounge was dotted with people awaiting the boarding announcement. Moment it was done there was a silent march, zone wise into the aircraft. I just wanted to sit back and catch up on my sleep so that I don’t yawn at work the next day. I decided to drink some water before I executed my plan, but the disposable water tumbler caught my eye…peanuts……what’s it about. Filled with curiosity, I picked up the tumbler that I had crushed, to read the contents and that’s what you are watching on the video….a little wobbly because of turbulence. The questions were nagging my brain and I lost my much-awaited sleep….which could be the right answer???? As we were airborne, I could not take help from Google. My brain tried to use all logic and reasoning and I finally settled on Hemmingway and lo that was right said Google when I landed.
A literary giant who loved to live life through his food and drink, Hemmingway in his book “Islands in the Stream” detailed a protein-rich sandwich which he termed as the Mount Everest special. This sandwich was liberally filled with peanut butter and onions. The combination may raise several eyebrows, but I feel that since both are sulphurous, they hit out as a great combo. The peanut butter mellowing the intensity of onions while the onions add a crisp crunch to the sandwich.
Foodialogues back in action after a hiatus brings to you the recipe of homemade peanut butter…Try it out with onions and let’s recreate Ernest Hemmingway’s favourite Mount Everest Special. Do try out the variations with cocoa and almond too, and your snack/breakfast table is never going to be dull anymore.
Homemade Peanut Butter Recipe
Ingredients for Peanut Butter Recipe:
- Unsalted Shelled roasted Peanuts without Skin 300g
- Salt 1/2 Tsp
- Honey 1 Tsp
- Peanut Or Vegetable Oil 3 Tsp
Preparation Method for Peanut Butter Recipe:
- Take 2 Tbsp of the peanuts in a dry jar of your mixer. Pulse it till the nuts are crushed into small bits. Remove and set aside.
- Take the remaining nuts in the dry jar and grind to a powder. Stop and scrape the sides and grind again.
- Using a spoon scrape the powder on the inside of the jar well and grind till a smooth, soft butter is formed. This will require a full 10 minutes with intermittent stops.
- Add the salt, honey, and oil. Blend well into a creamy butter and remove. Mix in the peanut bits.
- Store in a dry jar under refrigeration.
Super smooth & Delicious “Homemade Peanut Butter” is ready 🙂
NOTE:
- FOR CHOCOLATE PEANUT BUTTER (like Nutella)
Add 3 tbsp of unsweetened cocoa powder while blending. - BASIC PEANUT SMOOTH PEANUT BUTTER
Do not add the peanut bits. - FOR ALMOND BUTTER
Substitute 150 g of peanuts with 150 g of roasted and peeled almonds. - FOR COCOA ALMOND BUTTER
Add 3 tbsp of unsweetened cocoa powder while blending.
