Solutions

3 recipes for healthy sandwich spreads

If you’re wary of processed foods, make and stock up on these spreads that you and your kids will love. You can keep them chilled for up to a month.
 


Recipes by Jean-Charles Dubois, executive chef of Balzac Brasserie & Bar in Singapore

PEANUT BUTTER
Makes 1 cup

Blend 300g roasted peanuts, 50g unsalted butter and 50ml water in a food processor for 10min until a paste forms. Stop to scrape the mixture down the sides of the bowl occasionally.

HERB BUTTER
Makes 250g

Blend 10g chopped rosemary, 10g chopped thyme and 250g softened butter in a food processor for 10min until the herbs are well mixed in. Transfer to a jar and chill.

COCOA-HAZELNUT SPREAD
Makes 1 cup

Toast 180g raw hazelnuts* for 10min in an oven preheated to 160 deg C. Blend the toasted hazelnuts, 140g icing sugar and 140g cocoa powder in a food processor for 10min, until a paste forms. Stop to scrape the mixture down the sides of the bowl occasionally.

*Raw hazelnuts are available at most Phoon Huat outlets (including #01-270, Block 107 Toa Payoh Lorong 1, tel: 6353-9136), but you can also buy toasted hazelnuts at stores selling dried fruits and nuts.

Balzac Brasserie & Bar is at #01-01 Rendezvous Gallery, 9 Bras Basah Road, tel: 6592-0548.

This article was originally published in Simply Her's October 2014 digital edition. For more exclusive stories found in our digital magazine, click here to subscribe: http://bit.ly/1xx3IAP

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