Carrots, spring onions, purple cabbage.
The completed salad.
Serves: 4 to 8
- 4 ounces dry soba noodles
- 1 small purple cabbage, cut into vertical quarters, core removed
- 4 carrots, peeled or scrubbed
- 1 bunch green onions, roots trimmed, then sliced into thin rounds
- ½ cup peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or agave nectar
- 1 tablespoon finely grated fresh ginger (fresh in a tube is fine)
- 2 garlic cloves, pressed or minced
- handful of fresh cilantro, chopped
- Healthy handful of coarsely chopped peanuts for each serving
- 1 lime, sliced into wedges
- Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain into a colander and rinse with cold water. Drain well. Put the noodles onto a cutting board (in a mound), and chop into bite-sized pieces. Set aside.
- Using a sharp chef’s knive, shred the cabbage; grate the carrots with a grater. You could add a few shredded Brussel’s sprouts or some shredded kale.
- Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth. If it’s too thick, whisk in very warm water in 1 tablespoon increments until it becomes pourable; don’t add too much!
- In a large serving bowl, combine the cooked soba noodles and the vegetables. Pour dressing over the vegetables and toss to coat.
- Top each serving with peanuts, and squeeze a lime wedge over top.
- 2 cups sugar
- ½ cup milk
- ¼ cup butter
- 1 cup peanut butter
- Very generous pinch of salt
- 1 tsp vanilla extract
Pre-measure all ingredients, and have them ready and waiting!
- Combine sugar, milk, and butter in a heavy pot, and bring to a full rolling boil.
- Boil for 1 minute only.
- Remove from heat, and then stir in peanut butter, salt, and vanilla.
- Smooth into a buttered 8”x8” pan, and cool, and cut.
Note: You can melt some chocolate chips with a little butter, and smooth this over the set peanut butter layer. Cool and cut.
Preheat oven to 350F. Line an 8”x8” pan with 2 pieces of parchment paper, leaving overhangs on each side (one piece going each direction across the pan). Have 3 eggs at room temperature.
NOTE: Each layer needs to be completely cooled before the next layer is added!
This is extremely fudgy, and great on its own.
- 8 Tbsp butter ( ½ cup)
- 8oz/227g bittersweet chocolate, chopped into pieces
- ½ cup brown sugar, packed
- ½ cup white granulated sugar
- 3 eggs at room temperature
- 2 tsp vanilla extract
- ½ cup all purpose flour
- ¼ tsp kosher salt
- In a large saucepan, melt the butter and cook it until it is fragrant and light brown. Remove from the heat, and cool for 5 minutes or so.
- Add the chocolate and melt. Stir until smooth.
- Add the sugars and mix well. The mixture will have a grainy texture.
- Add the eggs one at a time, mixing until the batter is glossy and thick.
- Add the vanilla, and then the salt and flour, mixing only long enough to incorporate the flour.
- Pour into the prepared pan and bake for about 30 minutes; the edges should be firm, but the centre slightly soft, yet puffed. Remove from oven and chill completely in pan (if you want to hurry it along, put it in the fridge or freezer until just firm).
Peanut Buttery Layer:
- ¾ cup smooth peanut butter (the regular store-brand kind works well – save the organic for toast)
- 8 Tbsp butter, room temperature ( ½ cup)
- ½ cup icing/confectioner’s sugar
- ½ tsp kosher salt
Place all ingredients into a food processor, then process until smooth. Spread evenly onto cooled brownie bottom, cover with plastic wrap, and refrigerate until cold and set.
I use about half of this recipe, and store the remainder in the fridge or freezer for a few weeks. If it firms up before you get a chance to spread it, just pop it into the microwave for about 5 seconds, or warm it in a bowl over some hot water.
- 1 cup whipping cream
- 10 oz/280g bittersweet chocolate, chopped
- 1 Tbsp corn syrup (not usually part of ganache, but it works for these brownies)
- Place chopped chocolate into a medium mixing bowl.
- In a small heavy saucepan, heat cream until almost at a boil. Pour the hot cream over the chocolate and add the corn syrup.
- Let the mixture sit for about 10 minutes.
- Gently whisk the mixture until completely smooth, trying not to add any air in the form of bubbles.
- Pour ganache into the brownie/peanut butter pan, making the layer as thick as you want it. Let it set in the fridge.
Lift out the three-layer brownie by the parchment “handles”, and place on a cutting board. Slice the slab into 16 squares, wiping the knife clean after every slice. Wrap each piece very well, put into a container, and store in fridge for up to a month, or in the freezer for up to 6 months.