You’ve finished your Peanut Butter and instead of simply binning your jar, we’ve got a few ideas to share on how to use it a little longer.
Great for travelling, if you’re on the move this summer, use it to carry and store your tea, sugar, raisins or overnight oats. Put together your favourite ingredients for a homemade BBQ rub. Use it as a cocktail shaker, a vinaigrette maker or fill it with bits and bobs lying around the house – buttons, coins, charging cables. The options are endless, and here are two of our favourites.
Make your own Terrarium:
A great place to start on how to build your own terrarium is this link from Kew Gardens. To help you choose plants, here are some of our favourites for a closed terrarium.
- Nerve Plant (Fittonia)
- Polka Dot Plant (Hypoestes Phyllostachya)
- Asparagus Fern (Sprengers Asparagus)
- English Ivy (Hedera Helix)
- Korean Rock Fern (Polystichum Tsus-Simense)
- Peacock Plant (Calathea Makoyana)
- Calathea (Concinna Freddie)
- Venus Flytrap (Dionaea muscipula)
Last but not least:
Make your own Chocolate & Hazelnut Nut Butter!
Tried, tested and super easy, we’re great fans of this Chocolate Hazelnut recipe.
Ingredients:
- 415 g raw or roasted unsalted hazelnuts
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 96 g chopped dark chocolate
Instructions
- Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
- Remove from oven and let the nuts cool slightly. Place in a large kitchen towel and roll the nuts around and remove as much of the skins as possible for a creamier paste.
- Add hazelnuts to a food processor or high-speed blender and blend on a low speed until a butter is formed – about 8-10 minutes total – scraping down sides as needed.
- In the meantime, melt the chocolate.
- Once the hazelnut butter is creamy and smooth, add the vanilla and salt and blend well. Then add melted chocolate a little at a time and blend again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
- Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.
Let us know what you’ll do with your jar!
