I have learned something new today – in America Flapjacks are called Oat Bars. Who knew? To make matters more confusing, an American Flapjack is a pancake.
This isn’t a pancake recipe. It is delicious. Enjoy!
- 3.5 oz margarine
- 1.5 oz coconut oil
- 8 oz soft dark brown sugar
- 2 dessert spoons golden syrup
- 1 oz desiccated coconut
- 11 oz oats
- Handful chopped crystallised ginger
Preheat the oven to 150oC / 300oF.
Put the margarine, coconut oil, syrup, and sugar in a saucepan over a low heat; when melted and well combined stir in the dry ingredients.
Put the mixture into a lined square tin, flatten the top but don’t compress too much.
Bake in the centre of the oven for 40 – 45 minutes.
I must say that I am enjoying Simple September so far. Receiving lots of courgettes, runner beans and apples from my parent’s garden has helped; although it does take rather a lot of imagination not to quickly get bored of courgette!
Some of you will know that I use the same basic sponge recipe for many of the cakes I make – Delia’s ‘all-in-one-sponge’ recipe. I find it incredibly versatile; sometimes I add lemon zest and then add a lemon-drizzle topping, other times I add chocolate followed by coffee icing… the possibilities are endless. Yum.
- 4oz self raising flour
- 4oz golden caster sugar
- 4oz margarine
- 2 eggs
- 1 teaspoon baking powder
- two eating apples
- two tablespoons demerara sugar
Preheat the oven to 180oC.
Quarter the apples, remove the core and then cut into thin slices. Place the apple slices in the base of a round cake tin lined with greaseproof paper and sprinkle them with demerara sugar. You could also add a little sprinkle of mixed spice at this stage if you so wish.
Put the remaining ingredients into a bowl and combine well with an electric whisk. Cover the apples with the mixture and bake in the centre of the oven for approximately 25 minutes. You will recognise when it is cooked because the mixture will have shrunk away from the edges of the cake tin.
Turn the cake onto a cooling rack. When cold put the cake upside down onto a plate, so that the apple is at the top.
Following a very decadent summer (getting married is a good excuse!) it is time for a ‘Simple September‘.
My husband Steve and I are having a near-complete shopping-ban this month; we are combining two very well stocked kitchens into a much smaller space, plus we have been eating and drinking rather well recently and some simpler fare won’t go amiss. The exceptions to the shopping ban will be some seasonal vegetables, onions, garlic, eggs, milk… and the occasional treat of nice cheese or meat from the reduced section of the supermarket.
As well as saving money and kitchen space, I’m hoping that Simple September will kick-start my recipe writing again after a five month hiatus (I’ve been a little distracted!).
As a reward for getting the kitchen in our new house tidy, I decided to start Simple September with a (reasonably) healthy treat; coconut and apricot flapjack. All of the flapjack I make is based around the same basic recipe which I have shared with you previously. This time, I decided to have a go at using coconut oil; I substituted it for half of the butter because I wasn’t sure how it was going to behave. I’m glad that I didn’t make the switch to coconut oil in one go because it made the mixture rather more liquid; I recovered the situation by taking it out of the oven part way through cooking and covering it with a layer of drinking chocolate followed by desiccated coconut.
A delicious mistake which I fully intend to make again!!
It’s been far too long since I last shared a recipe with you. I could give you reasons and excuses as to why I have been too busy and distracted to write, but as you are probably aware I am not a fan of waffle so I will just get on with it and share my new favourite thing with you.
A friend and I had a sudden urge yesterday to make sticky toffee pud; mostly because we made a big pot of coffee which we then forgot about, and soaking dates in it seemed like as good a way as any not to waste it. A quick Internet search brought us to this recipe, which we then adapted to make this fabulous cake.
What we changed…
Most importantly, the dates were soaked in coffee, not in water! We soaked them for rather longer than stated in the recipe (overnight is best), which meant that we didn’t need to use the very expensive and wonderfully gooyey Medjool dates; instead we used cheaper dates (no pun intended!) intended for baking instead.
The second adjustment was that rather than making a number of individual puddings we used two loaf tins. This did mean however that it took longer to cook; approximately 40 minutes. I suggest putting a skewer into the cakes at about 35 minutes; if it comes out clean it is cooked, if not put it back for five or ten minutes and then do the skewer test again.
I have found that I am not very good at blogging in summer – I am too busy enjoying my garden! So I was rather chuffed when this little recipe dropped into my inbox from the fabulous Michelle, who has guest-blogged for me before and who coined the wonderful phrase ‘fridge gravel‘. This is a true storecupboard recipe and I will be giving these pinwheels a try next time I need to make canapés at short notice (yes, that does happen).
This is something I do when I fancy something a little different – salmon pinwheels.
It is quite a simple dish. The omelettes are just one egg, a little salt and pepper and a pinch of tarragon beaten together and cooked gently in a small egg pan in a knob of butter.
Spread the egg out until it covers the base of the frying pan and cook until set on one side, flip over and cook on the other side for about one minute.
Slide out of the pan onto a chopping board to cool.
Once cold, spread the omelette with a mix of tinned pink salmon that has been mixed with a bit of mayo and apple cider vinegar.
You could use any filling you like – chopped cooked chicken and mayo, leftover minced beef etc.
Roll up the omelettes into a cigar shape and slice into bite sized pieces. Delicious!
Adding the tarragon to the omelette works really well with fish, but that could be subbed for other herbs.
Easter nests; a firm family-favourite and as far as I am concerned the only good use of shredded wheat!
This recipe made nine nests.
100 g bar 70% Dark chocolate
1 tablespoon Golden syrup
25 g Butter
150 g Shredded wheat
(at least) 16 ‘mini-eggs’ or similar – I used Traidcraft little speckled eggs which are delicious and ethically sourced.
Line a muffin tin with paper cases – pretty ones if you have them.
Slowly melt the chocolate, golden syrup and butter in a bowl over boiling water. The bowl shouldn’t touch the water.
When the above is melted and combined, crumble the shredded wheat into the bowl a bit at a time and stir in until well coated with the chocolate mixture.
Spoon into the paper-cases, making a little ‘well’ in the middle for the eggs.
Place in a cool place; try not to scoff them all immediately so that the has time to chocolate set!
In (partial) obedience to a 10-year old who has the measure of me…
New potatoes (as many as you want to eat!)
1 small onion
Other dried herbs (I used some ‘Hierbas provenzales’ which my parents brought back for me from Mallorca)
2 tablespoons of coconut yoghurt
1 clove garlic, crushed
1 teaspoon cayenne pepper
1/3 teaspoon salt
Preheat the oven to 200oC.
Chop the onion into quarters and the potatoes in half. Put in a small roasting tin with oil, cumin seeds, mustard seeds and herbs and roast for approx 20 minutes.
Put the coconut yoghurt in a small bowl and mix in the garlic, cayenne pepper and salt. If you don’t like things too spicy, add a little bit of cayenne pepper at a time, tasting in between.
Serve in a couple of bowls in the centre of the table with a fork per person. Dip the potatoes into the yoghurt dip, making sure to fight over the last one. Enjoy with a Friday glass of wine!
I will make soup later, thereby abiding by the above instructions. The soup will be pretty similar to the carrot, lentil and cider recipe shared previously, although I may substitute white wine in for the cider so as to more fully do as I have been told by said 10 year -old.
Happy Friday everyone!
p.s. In case you were wondering, the coconut yoghurt was gifted to me by a friend who brought me a pudding when she came to dinner. No cheating!