peanut Archives - Liberation Nuts
Nutty Jewelled Rice by Vicky Bhogal

Nutty Jewelled Rice by Vicky Bhogal

 This recipe was originally created by Vicky Bhogal’s and features in her latest book, Cooking Like Mummyji, published by Grub Street.   “This is a recipe that would celebrate Liberation Fairtrade nuts in a truly regal way! Use any chopped nuts that you fancy, peanuts and cashews would be lovely, for example. When I was little, I used to marvel as to how this was made. The trick is to always use powder colours, not liquid, which are available from Indian grocery stores and online, and make sure to steam very gently. With the addition of butter, cloves, cardamom, cinnamon, pomegranate and mint leaves, you have what looks like a plate of fragrant multicoloured royal jewels and is perfect for a dinner party to impress! My British Asian upbringing instilled in me the importance of being able to work to better yourself and the lives of your family, so I have been hugely passionate about Fairtrade for many years, and expressed my commitment to empowering small scale producers not just through my daily choices as a consumer but also by creating the book A Fair Feast, which was published in 2005 by Simon and Schuster and became part of the Make Poverty History Campaign. This book of delicious recipes bursting with Fairtrade ingredients was my little way of supporting the producers I so admire, and 100% of the proceeds went directly to the cause, half to the Fairtrade Foundation and half to Oxfam‘s Make Trade Fair, raising over £100,000.”   Click here to win a signed copy of Vicky’s latest cookery book, the iconic bestseller Cooking Like Mummyji with Liberation!...
Carnival Caramel Apples

Carnival Caramel Apples

This Caramel Apples recipe was originally published in Taste of Home‘s Holiday & Celebrations Cookbook Annual 2005, p244 With four kids (one child whose birthday is November 1), we celebrate Halloween in style around our house. These caramel apples are a tried-and-true favourite year after year. —Gail Prather, Bethel, Minnesota Time: Prep: 20 min. Cook: 25 min. + cooling Makes: 10-12 servings   Ingredients 1/2 cup butter, cubed 2 cups packed brown sugar 1 cup light corn syrup Dash salt 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract 10 to 12 Popsicle sticks 10 to 12 medium tart apples, washed and dried 1 cup salted peanuts, chopped Method In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla. Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set. Yield: 10-12 apples.   Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your...
Gena Hamshaw – Yam and Peanut Stew with Kale

Gena Hamshaw – Yam and Peanut Stew with Kale

Rich, nutrient dense, sweet, savoury, and spicy, this stew is the ideal winter comfort food. Garnish with green onions and crushed roasted and salted peanuts for an extra kick!

Liberation Peanut Butter and Zaytoun Date Balls

Liberation Peanut Butter and Zaytoun Date Balls

This recipe was specially created by the lovely team at Zaytoun.   “Only 5 minutes to create, these snacks may be bitesize but they pack a healthy punch to lift your energy levels. The juicy sweetness of fairly traded Medjoul dates infuses the creamy Fairtrade peanut butter, lifted by tangy cranberries and cinnamon”     Ingredients 15 Zaytoun Medjoul dates, pitted 1/4 cup dried cranberries 1/2 cup porridge oats 1 tsp cinnamon 2 tbsps Liberation Peanut butter 1 tbsp water   Method In a food processor fitted with a steel blade, pulse the pitted dates until chopped into small pieces. Add the oats and cinnamon, and pulse until everything is thoroughly mixed. Add the peanut butter and 1 tablespoon of water and pulse again until the mixture is thoroughly blended, forming a sticky ball when you squeeze it in your hand. Scoop up about 1 tablespoon of the mixture and roll into a tight ball. Continue with the rest of the mixture. Put each ball into a mini-muffin paper liner. Cover and refrigerate for at least 1 hour. Store in your refrigerator in an airtight container    ...