Apple and Almond Flapjacks

Inspired by the 5 ingredient flapjacks I made last week from Bowl of Delicious and a colleague at work bringing in an apple and almond cake which was quite frankly one of the nicest things I have ever eaten, I decided to give an apple and almond flapjack a go.

I will warn you, this is far from my cheapest recipe. I was feeling fancy. To compensate it is very easy to make.

IMG_7352

INGREDIENTS

3 Apples, grated (I used Braeburn’s as they are my favourites)

1 Cup Almond Butter

1/2 Cup Honey

1 Cup Flaked almonds (or almonds chopped up)

1 Cup Dried Apple Rings, cut into little pieces

2 Cups of Porridge Oats

1 Teaspoon Almond Essence

1 Teaspoon Cinnamon

METHOD

Grate the apples and add to a large mixing bowl.

Add all the other ingredients and mix.

Spoon into a lined baking tray.

Bake for 30 minutes on Gas Mark 5.

Cool down.

Eat.

Say ‘Damn that’s good.’

If you don’t do the previous step then you have ruined them.

Advertisements

Inspired by Nigella ‘Chop Chop Earl Grey Muffins’ (Batch Cooking my Work Breakfasts)

I decided to watch Saturday Kitchen Live today on BBC 1, a show I surprisingly don’t normally watch, and my watching it today has absolutely nothing to do with my crush on a certain TV chef.

One of the segments of the show featured the widely known Nigella Lawson who was making Chai Breakfast Muffins. This got me really excited as I was sure I had a packet of chai tea in the tea cupboard (I have a Tea cupboard, well, a hot drinks cupboard, how British am I?).

I didn’t.

BUT I did have an unopened packet of Earl Grey tea which is (wait for it) at least 18 months old, so it was probably time to use that up.

IMG_7333

Before this year I was so lacking in confidence with cooking that if I saw a chef making something on TV, no matter how thorough the demonstration I would not be able to copy the recipe and would probably fork out for the cook book.

Now I am brave.

My recipe is very similar to Nigella’s, I will show you mine, but bear in mind Nigella’s is probably far superior. Mine is cheaper.

INGREDIENTS

300ml Soya Milk (Or any milk, I don’t mind)

3 Earl Grey Tea Bags

1.5 Tsp Cinnamon

115ml Vegetable Oil plus extra for greasing

2 large eggs, as a personal choice my eggs are always free range

400g Plain Flour

2.5 Tsp Baking Powder

50g Mixed Dried Fruit

50g Almonds

100g Sugar

IMG_7335

METHOD

First thing first. Put your milk in a saucepan, open up the three tea bags and pour them into the milk and add the cinnamon. Cook over a very, very low heat and do not boil, just bring to bubbling stage.

Leave to cool/thicken.

Now the ‘chop chop’ bit. On a chopping board place your dried fruit and almonds. Using a nice long sharp knife (or if you have a fancy pants blade thing like Nigella did then use that) go up and down and along the nuts and fruit in a ‘see saw’ motion until everything is nicely chopped.

Weigh out the flour, sugar and baking powder and lightly mix together. Add the dried fruit and nuts.

Add 2 beaten eggs and the oil to the cooled milk mixture and mix.

Add the wet mixture to the dried ingredients and mix but don’t over mix. Remember, lumpy batter = light muffins.

Grease your muffin tray with oil and spoon in your mixture.

Cook for 20 minutes on Gas mark 5, or until a skewer comes out clean.

If you want to overload on sugar then have a muffin with a little maple syrup.

Marmite Chocolate Shortbread

IMG_7193

What What What!?! Marmite Chocolate Shortbread?!?

That’s right.

For Easter this year I bought the boy a Marmite Chocolate Easter Egg because I thought he would like it (this was based on his favourite breakfast which is Marmite on toast cut into soldiers which he dips into a hot chocolate).

This was his verdict on the Easter Egg.

The first taste is chocolate, which is nice. The second taste in marmite, which is nice. The third taste is a weird after taste, that is not nice.

Like me, the boy hates wasting food. So he begged me to come up with something to incorporate the leftover egg.

I figured because marmite goes well on buttery toast, then it would go well in all butter shortbread?

IMG_7197

The taste is, unusual, but not unpleasant. It is a lot nicer then the chocolate on its own.

It is sort of like a savoury scone, with just a tiny hint of sweetness. But you still get the creamy melted chocolate.

So if you happen to have marmite chocolate about the house give these a try.

How to use up leftover Easter goodies #3 Hot Cross Bun Bread and Butter pudding

IMG_7106

Another fact which I have learnt from the new ITV show ‘Save Money Good Food’ (new episode tonight! Can’t wait!) is that Hot Cross Buns can cost as little as 8p each in the shops.

With Easter having just passed and such cheap prices on the Easter staple of hot cross buns you may have a few more than you can stomach to look at in your kitchen.

IMG_7107

Since most, if not all, bread and butter pudding recipes include some form of dried fruit this couldn’t be easier as the dried fruit and spices are already in the hot cross buns!

You can go whatever way you like with this. About 5 hot cross buns will tightly fill a small loaf tin, just cut up and arrange, try not to leave any gaps. You can add butter and jam. You could add more dried fruit. I wish I had remembered to do what I wanted which was add banana and chocolate, oh well.

Either make a custard from scratch and flavour it how you like, I recently had a nice orange, vanilla and fennel custard, or do what I did and root round your cupboard and banish 300ml of ready made custard into the pudding (I jazzed mine up with vanilla bean paste, honey and golden syrup).

If you make your own custard don’t forget to do something with the egg whites. Either season and freeze them or make a nice meringue.

IMG_7108

Cover the hot cross bun loaf tin with custard and bake. I did mine on gas mark 5/6 for about 25 minutes.

IMG_7109

Eat.

That will be the last of my Easter leftover suggestions as I am all cooked out. If you have any suggestions or have done something interesting with your booty then do let me know 🙂