spicy peanut butter noodles with broccoli and pickled mustard

This is a 'store cupboard special' recipe. Chances are you'll have all, if not most of these ingredients in your kitchen already and if not you can improvise. These noodles are quick and easy too. (I have been known to knock up a bowl after a night out on more than one occasion!) Once you understand the basic idea of this simple dish you can alter the flavours based on your own tastes or what you have in. The foundation of the sauce is peanut butter made into a sauce with hot water. You could even make this super healthy by blending roasted, unsalted peanuts with water and various seasonings.


Ingredients (2 greedy people)
200g egg noodles
1 head of broccoli or other veg of your choice, cut into bite sized pieces, stem and all
The sauce
3 heaped tbsp (crunchy) peanut butter
3 tbsp sriracha chilli sauce/chilli ketchup or similar. (You can add more or less of this to taste)
1 tsp chilli flakes (optional)
1/2 tsp sesame oil (optional)
2 cloves of garlic, crushed
2 tsp soy sauce
250ml (just) boiled water

To serve any selection from:
Finely sliced onion/spring onion
lime wedges
pickled mustard
radish slices
fresh coriander, mint and/or chives

1. In a pan of boiling water cook the broccoli for 5 minutes then scoop out with a slotted spoon and set to one side.
2. In the same pan cook the noodles according to the instructions on the packet.
3. Meanwhile, get on with preparing the sauce. Mix together all the ingredients apart from the water. Taste and adjust the chilli seasoning to your taste. Next add the water little by little until you achieve the consistency of pouring cream. 
4. Once the noodles are cooked, drain then place in a large mixing bowl, then stir through the broccoli and peanut butter sauce. Serve with the lime wedges, onion and pickled mustard or whatever you've got. 

banana, coconut & peanut butter breakfast loaf

A nice breakfast idea from the sister...

"This was created out of needing to use up some very ripe bananas and wanting to make something that would travel well on my long train commute to work. It's not too sweet and holds together well - great for a breakfast on the go. It's quite a heavy texture before being baked but don't worry as the peanut butter and bananas keep it moist. This would also be great with a handful of seeds added to the mix. This literally takes a few minutes to prepare and is fresher and tastier than mass produced breakfast biscuits and muffins."

Ingredients:

1/2 cup peanut butter

1 cup sugar

3 eggs

1 cup mashed ripe banana

1/2 cup buttermilk/soured milk (just add squeeze of lemon to normal milk)

1 teaspoon vanilla extract

2 1/4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup grated/desiccated coconut

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg 

1. Grease and flour a 2lb loaf tin.
2. Sift flour, baking powder, baking soda and salt together.
3. Add all other ingredients and beat with an electric mixture on high for 3-4 minutes. 
4. Pour mixture into the tin. 
5. Bake at 175.c for approx 40-50 minutes - until skewer comes out clean. 
6. Leave to cool before serving a large slice with an nice cup of earl grey or strong black coffee.