Peanut butter and onion sandwiches

Peanut Butter and Onion Sandwiches

Will our heroic cook survive the horror that is – Peanut Butter and Onion Sandwiches? (insert spooky music here)

OK, so there aren’t a lot of vintage Halloween recipes out there that aren’t haggis~ shudder ~ so I delved into the realm of the weird for this week’s recipe :)

Ingredients

smooth peanut butter

traditional mayonnaise

onion

white bread (with the crusts cut off unless you’re completely uncouth. Like me)

butter

 Method

Mix 4 parts of peanut butter to 1 part mayonnaise. For example, 4 teaspoons of peanut butter and 1 teaspoon of mayonnaise.

Butter the bread.

Spread on the peanut butter mix.

Top with fine slices of onions.

Eat it before you chicken out!

My Mum's treacle tart

Treacle Tart

This week’s recipe is a very special treacle tart made using my Mum’s pastry recipe. It’s not quite traditional so I also tell you the changes needed to make it in the completely traditional way in the video below.

Ingredients
For the filling: 1 1/2 cups white breadcumbs

3/4 cup of treacle

Optional

zest and juice of 1/2 a lemon (I don’t like it with treacle so I leave it out)

1/2 cup of raisins or sultanas

1/4 – 1/2 teaspoon of ground ginger

For the pastry

500gm or 1lb 1 1/2oz self raising flour. Use plain flour for a more traditional shortcrust pastry.

250gm or 8 3/4 oz of butter or cooking margarine.

2 eggs mixed with a little water.

1/2 cup of white sugar.

Oven temperature: 190 degrees C or 375 degrees F

This recipe makes 8-10 serves

Method

Preheat your oven.

Rub sugar (or salt), flour and margarine together until it feels like bread-crumbs.

Add egg water and mix gently until combined.

Rest in the fridge for half an hour. The pastry, not you.

Roll out and cut a circle to fit an 8″ or 20 cm pie tin.

Grease and flour your pie tin and lay the pastry base in it.

Line the top of the pastry shell with baking paper and weight down with rice or pie weights and bake for 15 minutes.

Combine the bread crumbs and treacle and pour into the baked pie crust.

Cut strips of pastry and lay across the top in a lattice design. Press down around the

Bake for 30 – 35 minutes or until the pastry is golden brown.

Serve with custard or whipped cream.