Peanuts are far more than just an accompaniment to drinks!
Combine 600g packet vanilla cake mix, 250ml smooth peanut butter, 3 eggs and 160ml sunflower oil. Press into a 23cm x 32cm baking paper-lined baking dish. Bake at 180°C for 15 minutes. Combine 125ml smooth peanut butter and 385g tin condensed milk and pour over the cake. Top with 500ml chopped peanuts. Bake for about 25 minutes or until the centre is set. Cool before gently cutting into bars.
Heat 180ml chunky peanut butter, 125ml tomato paste, 1 chopped onion, 30ml finely grated ginger and 4 crushed garlic cloves on medium until fragrant. Slowly add 1.5L vegetable stock and simmer for 20 minutes. Add 2 handfuls baby spinach and Tabasco sauce, to taste, and simmer for 10 minutes. Serve topped with chopped peanuts.
Heat 625ml peanuts, 250ml castor sugar and 250ml liquid glucose, stirring constantly until it starts to boil. Cook for about 6 minutes until a deep golden caramel forms. Remove from heat and stir in 15ml bicarbonate of soda and 15ml butter. Pour onto a silpad or greased baking paper. Spread thinly. Cool completely before breaking into pieces.
Heat a splash of oil on high and stir-fry 4 chicken breasts cut into strips and 500g julienned stir-fry veggies in batches until cooked. Add 250g Thai noodles, 125ml chopped peanuts and 80ml sweet and sour sauce. Heat through. Serve with chopped coriander.
Peanut hot chocolate
Heat 750ml milk, 100g dark chocolate and 60ml smooth peanut butter until warm. Blitz until frothy. Pour into 2 mugs and top with whipped cream, chocolate sauce and chopped peanuts.
Heat 180ml smooth peanut butter and 15ml honey in the microwave for 30 seconds. Crush 5 Nutticrust biscuits and stir in. Swirl in 30ml chocolate spread (like Nutella). Sprinkle with toasted, chopped peanuts. Serve with more Nutticrust biscuits.
Peanut satay sauce
Combine 60ml smooth peanut butter, 60ml soya sauce, 20ml lemon juice, 5ml fish sauce, pinch chilli flakes, 15ml honey and 30ml water. Serve with chicken or beef skewers.
Spread sliced apple rings with smooth peanut butter and sprinkle toasted, chopped peanuts, dark chocolate
chips and dried cranberries on top.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART