6 spreads you can make at home

Almond Butter

Costs less than a jar of Pics peanut butter and only takes a few minutes to make.

Simply whizz 2 ish cups of almonds with a wee bit of salt, until smooth.

Serve on toast or add to smoothies or baking

Peanut Butter

To roast the peanuts: bake in the oven on 100 degrees celsius for 45 minutes or until golden brown. Turn peanuts over occasionally.

When peanuts are cooled. Whizz in food processor with a pinch or three of salt, 2 tsps of peanut oil, until you have the consistency you want (smooth or crunchy)

A bag of raw peanuts at our local bulk barn costs us $5.49 a kg which fills 2 and a half jars. Bargain price for gourmet peanut butter! Hummus

Whizz til smoothish:

1 tin of chickpeas (drained)

roasted garlic

1/2 tsp lemon juice

1/2 tsp apple cider vinegar



1/4 cup of olive oil

2 tsps of tahini

1 tsp of cumin

1/4 cup water

Time in kitchen 5 minutes

Lemon Curd
In a Bain Marie melt:
50 grams of butter
1 tbsp of honey or sweetener of your choice
2 grated lemon rinds
the juice of 5 lemons.
Mix well.
Add 2 beaten eggs
Whisk well.
Keep whisking over heat until thick (about 10 minutes or so).
Time in the kitchen: 15 -20 minutes

Berry Chia Jam
You can use any berries you have on hand, fresh or frozen. Pictured is boysenberry Chia Jam
In a pot put:
Fresh or frozen berries washed, if fresh, chop any green tops off and slice in halves.
1 tsp of molasses sugar (optional)
¼ cup of of water
2-3 tbsps of chia seeds
1 tsp of balsamic vinegar (optional – great with fresh strawberries) Bring to the boil for 5 to 10 minutes, or until the strawberries are softish.


1. Get 500ml of cream + salt and put in a large bowl or food processor.

2. Beat cream with food processor or electric egg beaters for 5 ish minutes or until it starts to separate (you get a whiteish liquid and yellow lumps)

3. Add 1/4 cup iced cold water, this helps to pull the water out of the butter

4. Using a sieve, drain off the liquid (buttermilk). Keep beating and draining, until thick and smooth.

5. Pat the butter, so its smooth and to help get the rest of the buttermilk out (the more you get out, the longer it will keep in the fridge.

500ml of cream makes between 350 and 400 grams of butter.