Peanut Butter Bars

When I am welcomed by uninvited cravings, it becomes hard to get rid of them. It’s like I desperately want to eat but I don’t want to spend time actually cooking or baking because that would then mean scrolling through tantalizing recipes. And I wouldn’t even want to buy it off a shelf because part of me does want to make it myself. So here I am, having found a solution to these problems for times when I’d like something sweet like peanut butter bars! I did not have to look through recipes and this was a no-bake, so I was able to treat myself in a jiffy. The base is just crushed graham crackers (which you are welcome to substitute with digestive biscuits) mixed with butter, sugar and peanut butter. The top is just some chocolate ganache swirled with more peanut butter. About an hour in the fridge later, welcome to an hour in the gym :)


For the uninvited cravings...

Makes 9 peanut butter bars:

  • 1 1/4 cup crushed graham crackers (or digestive biscuits)
  • 1/4 cup granulated sugar
  • 3 tbsp. peanut butter
  • 100g butter
  • 70g dark chocolate
  • 1/2 cup cream
  • 3 tbsp. peanut butter

Line a 6 x 6 pan with parchment paper. In a large bowl, melt the butter and whisk in 3 tablespoons of peanut butter. Add the sugar and crushed crackers and combine thoroughly. Evenly spread the mixture on the bottom of the prepared pan and press down to form an even layer. On a low heat, cook the cream to a simmer. Add the chopped chocolate and stir until all the chocolate is combined. Allow the ganache to cool slightly. Meanwhile melt some more peanut butter in the microwave for about 30-40 seconds. Pour the cooled ganache over the biscuit base and add dollops of melted peanut butter. Swirl with a toothpick and allow to set in the fridge for about an hour. Remove from the parchment and cut into 9 pieces.

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Tea Traditions
Around the World


POST | KAHWA: KASHMIRI TEA

Let’s talk about tea

Whether it’s a whole ceremony at your home or a reason to argue over who is going to make it on weekend mornings, tea rules: it’s a universal beverage. The big drink.

Whenever I think of afternoon tea, or just tea in general, one of the first things that comes to my mind is a cup of milk tea surrounded by a table loaded with finger sandwiches, biscuits, scones, jam, cream and Victoria sponge cake; British tea. That’s what I think of tea as. But this visual could be different for you. You might think of masala chai from India, matcha tea ceremonies if you’re from Japan, the first time you drank çai on your visit to Turkey, some tea bags or just some soggy tea-drenched toast.

Whatever it is, tea is a huge tradition all over the world, and just like truth, it has different versions: British afternoon tea, Indian milk tea, Burmese laphet and Moroccan mint tea, to name a few.

What are some of your tea traditions?



Food for thought,

by food, for food.


A lot of my friends ask me where I get my ideas from. Many just assume that I’m a culinary genius and I pick ideas from my brain just as someone would go apple-picking. But that’s far from the truth. You do NOT know what other salt has fallen into my failed dishes.

I get all of my ideas from other food: cookbooks, recipes on Instagram and food blogs of chefs and MasterChef contestants (especially Beccy from Canada Season 5, Fred and Nick from US Season 10 and Suu from US Season 11) whom I admired in their seasons. Many of my findings act as a catalyst for new ideas or help me steer existing dishes in the right direction. Sometimes I’d just want to be a normal foodie and try other’s dishes because, well, I’m hungry. In short, food for my new ideas, by other chef’s food for MY food on this blog. Quite the analogy.


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