I had a crisis this morning. Just a small one, but a crisis nonetheless. I could not find my peanut butter.
I just bought it the other day, where could it be hiding? While that tells you a lot about the state of my cupboards (which I hastily emptied the other day during a clear out, and the bulk of it is still residing in big plastic buckets), I solved it pretty quickly, which tells you more about how quick I am to adapt when I am hungry.
Very, very quick. Feed me now, I am hungry! And I needed something to smother my sourdough toast.
Late last year I visited a new London based Turkish restaurant, Oklava. I had a very pleasant lunch there, and the first bite stood out. It was a small dish containing one thing. Date butter. The creation of the patron chef, Selin Kiazim, this date butter was rich and more-ish. I immediately thought that I would love to create something similar at home.
This morning, in the absence of peanut butter and the overwhelming desire for something very-good-to-eat on my toast, I remembered the date butter. I had dates. Huzzah! And butter. And lots of maple syrup from Canada. The deal was done. Rich sweet dates, gorgeous creamy butter and that savoury-sweet maple.
Delicious! I will play with it further. For now, this is a little slice of morning perfection. Thank you, Selina, for the inspiration!
Date & Maple Syrup Butter
Makes enough for 4-6 generous slices
will keep well covered in the fridge for as long as the butter is good (check the BBD)
75g dates, stones removed
2 tbsp maple syrup
optional: hazelnuts, to top with (or nuts of your choice)
Put it all in your food processor or blender and WHIZZ! Scrape down the sides and whizz again. Until lovely.
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