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