Updated: Peanut Butter Noodles with Cucumber!

I’ve made Nigella’s peanut butter noodles a lot (A LOT!!) through the years. It’s the easiest ‘instead of takeaway meal’ you can make at home and sooo satisfying. It’s lovely as it is, but when I saw that Deb at Smitten Kitchen added thinly sliced cucumber to her peanut butter noodles I thought I better try that and make sure I’m not missing out on something.

Since I already love Nigella’s noodle recipe and the Smitten Kitchen one seemed more cumbersome to make (the whole point here is ease) I thought I could just add the sliced cucumber to the noodles I usually make and see how that works out. And wow! It’s amazing how the addition of a thinly sliced watery vegetable without that much flavour to it, can take this dish to a whole other level!

When I make the peanut butter noodles I usually omit the vegetables in Nigella’s recipe and I’ve never cared for the sesame seeds, so I just top the noodles with coriander, lime and chopped salted peanuts. So without really trying to, I have changed the recipe enough to warrant an update of it here.

The addition of thinly sliced cucumber (best made using a cheese slicer – not a knife) is now my go-to version to eat it as it adds a freshness to it that’s just amazing together with coriander and lime. But sometimes I also add crispy chillies in oil to the mix as it’s good on practically everything!

Nigella’s peanut butter noodles my way – with sliced cucumber, serves 4

Heavily adapted from Nigella’s recipe.

Dressing:

1 tbsp toasted sesame oil

1 tbsp garlic infused olive oil (or regular olive oil)

1 tbsp soy sauce

2 tbsp sweet chilli sauce

100 g peanut butter (smooth or chunky)

2 tbsp lime juice

salt and pepper

Noodles:

550 g cooked and cooled egg noodles

To serve:

a handful toasted salted peanuts, coarsely chopped

a bunch coriander, chopped

1/2 cucumber, thinly sliced

4 lime wedges

In a large bowl, mix together the dressing ingredients. Add the noodles and mix well. Divide between bowls and top with chopped peanuts and coriander. Place the sliced cucumber on the side of the bowl and serve with a lime wedge.

Chocolate cake with peanut butter frosting

Cake number two for work last month was a recipe from the same great blog as where I found the lemon cheesecake; Matrepubliken [The Food Republic].

Both the cake and the frosting are sweet and if you don’t have such a sweet tooth as I, then I would recommend to make a less sweet chocolate cake (any recipe will do), but do keep the frosting as it is, becaus it is perfect. Perfect, do you hear?! Do not mess with perfection.

I can’t wait to try the frosting on some cupcakes next. Just make it, if you love peanuts or peanut butter this will blow you away!

Chocolate cake with peanut butter frosting, serves 12

Cake:

120 g butter
200 g milk chocolate
100 ml peanut butter, preferably crunchy
50 ml cocoa
3 eggs
250 ml caster sugar
250 ml plain flour

150-200 ml crunchy peanut butter
450 ml icing sugar
200 g Philadelphia cheese

Preheat the oven to 175C. Butter a cake tin. Melt the butter in a saucepan. Add the chocolate and peanut butter. When it is all melted, add the cocoa. Pour the mixture into a mixing bowl and beat in the eggs, one at the time, with an electric mixer. Add the sugar and flour to combine. Pour into the cake tin and bake for 25-30 minutes. Leave to cool completely before spreading on the icing. 

Mix the peanut butter, cream cheese and icing sugar together and spread onto the cake in a thick layer. Keep in the fridge before and after serving.

Autumnal granola with peanut butter

I have stopped buying muesli/granola in shops for several reasons:

  1. The first time I made my own granola I realised how less sweet it was compared to bought versions. (And I thought I had a lot of sugar in it.)
  2. My stomach can’t handle too much fibre, so making my own allows me to make one that suits my sentitive tummy.
  3. It is incredibly easy!
  4. You can choose what flavour you want and experiment.

I have made granola before, from this recipe and I really like it, but I wanted to try an idea I had. Granola with peanut butter. This would be perfect with roasted peanuts in the blend, but that my stomach could not handle, so I am grateful for the flavour the peanutbutter adds.

The result was really nice, but the peanut butter flavour is not very strong. However, together with the golden syrup and brown sugar it gives the granola a deep earthy undertone that just oozes autumn and codler weather.

Autumnal granola with peanut butter, makes 2,5 l muesli

600 ml cornflakes

600 ml rice krispies

1,2-1,3 l rolled oats

100 ml water

50 ml light brown sugar

50 ml golden syrup

100 ml smooth peanut butter

50 ml vegetable oil/light olive oil

Mix cornflakes, rice krispies and oats in a large roasting tray with sides. Add sugar, water and syrup to a sauce pan and bring to the boil. Stir to dissolve the sugar. Take off the heat and add the peanut butter. Bring to the boil again and stir. Pour it into the cereal and mix well. Add the oil and mix again. Put in a 150C oven for about 45 minutes, stiring 3-4 times so it brown evenly. Leave to cool completely in the tray. Transfer to a jar and keep it at least for a month.