Feburary 2015:

Recipe: Peanut butter

I can't believe how easy it is to make amazing peanut butter!! If you have a magimix you'll never need to buy it again. With making your own you can control what goes into it and what doesn't, so no nasties like palm oil or tonnes of sugar!

3 kgs peanuts
Sunflower oil
Jar/airtight storage container


Bake the nuts on a shallow baking tray for 6 mins in a 170°c oven. Toss halfway through so they don't brown (set a timer for 3mins, it's too easy to forget and your peanut butter may taste smokey if the nuts brown)
Blend the nuts in a magimix, if you like crunchy peanut butter then remove a few handfuls of nuts when they look finely chopped and set them aside.
Add one tbsp oil and continue to blend, it takes longer than you'd expect to turn into a paste but it should do after 5-7mins so don't be tempted to add more oil too soon. You'll see it start to go at the bottom first, and it'll look like dough. If you have particularly oily peanuts then you probably won't need to add more oil, but if it's needed, add while blending in tsps until the desired peanut butter texture is achieved. 
Put into the jar or storage container, if you removed some chopped nuts, stir them in now. Add salt to taste. Honey if you like too to sweeten it a bit 😋

I don't yet know how long it'll keep as I only made mine a few days ago, but with the oil it should be okay for a while.

April 2014:

Recipe: Chocolate, Orange and Sea-salt Cookies

This was a bit of an experiment but it ended up turning out really well.
They took me right back to my
college days when I used to buy cookies
from Ben's Cookies in Oxford's covered market. They are lovely and chewy, so
good that I wanted to share the recipe with all of my site visitors. Enjoy!

(makes about 16 big cookies)
  • 330g self-raising flour
  • 1 tbsp cocoa powder
  • 1/2 tsp table salt
  • 230g unsalted butter, softened
  • 200g brown sugar
  • 200g white caster or granulated sugar
  • Zest of 1 orange
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp orange flower water (or extract but I think flower water tastes better)
  • 2-3 tsps of orange liquor (grand marnier or Cointreau)
  • 200g dark chocolate cut into chunks or dark chocolate chips
  • Flaky sea-salt
  1. In a mixing bowl, mix together flour, cocoa and salt, set aside. 
  2. In large separate bowl whisk butter until creamy then add both sugars and orange zest, continuing whisking until it's all blended and has a creamy texture, about 2 minutes. 
  3. Add one egg and mix until combined, then add the second egg, vanilla extract, orange flower water/extract and orange liquor and mix until combined. 
  4. If you have a free-standing mixer with a paddle attachment use that set to a low speed to mix in the flower mixture, or start by mixing with a wooden spoon then just get stuck in with your hands, it's a bit sticky but quite fun! Mix just until it's all combined. 
  5. Stir in chocolate chunks/chips. 
  6. Shape dough into large balls, roughly 3 tbsps each. 
  7. Transfer balls to plates and chill for 1 hour. 
  8. Preheat oven to 170•c during last 10 minutes of chilling.
  9. Transfer chilled cookie dough balls to baking paper lined baking sheets and sprinkle tops lightly with sea salt (keep any that aren't currently baking in refrigerator)
  10. Bake in preheated oven for about 12 - 15 minutes. 
  11. Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. 

    Store in an airtight container

March 2013:

Watch our chocolate inspired poem at The Chocolate Festival Spring 2013: