Granola Bars

These have got to be my favourite oaty flapjack style bars. They have a crisp golden surface with a soft, moist and slightly chewy underneath. They look and taste very wholesome thanks to the addition of the nuts, seeds and fruit all held together with oats and honey making them taste wonderful. They are also wheat free (and possibly gluten free too depending on whether you consider oats to contain gluten or not). As long as you stick to the quantities of fruit, nuts or seeds used, you can very the type of e.g. fruit, to suit your own tastes (or just use what needs using up in the cupboard like I did).

Depending on the variety of honey you use, you can end up with boldly fragrant or delicate tasting bars. I used two different types of oats to add a bit of texture and the cinnamon helps bring all the flavours together without being too obvious.

The mixture is very sticky before baking and can be quite hard to smooth out evenly. After experimenting with a wooden spoon, fingers and a potato masher I found the back of a large metal spoon, that had been wiped with oil, the easiest method. These are great for a mid afternoon snack or a breakfast on the run as the honey and oats will provide you with a prolonged release of energy. I made these to take into work for the Monday Munchers where they were happily devoured.

Granola Bars

Ingredients
150g butter or margarine
150g honey
200g soft brown sugar
350g rolled oats (I used a mixture of porridge and jumbo oats)
1 tsp cinnamon
40g whole almonds with skin on
30g hazelnuts
50g dried cranberries
75g dried apricots
50g prunes
50g raisins
30g pumpkin seeds
30g sunflower seeds
50g ground almonds

Method
Preheat the oven to 190C. Line a 20cm x 30cm and 2cm deep baking tray with foil. Then brush the foil with vegetable oil and set to one side.
It is best to prepare all of the ingredients before you begin. Weight out the oats, ground almonds and cinnamon into a bowl. Roughly chop the nuts so they are still in fairly big pieces and add to the oats along with the seeds.
Weigh out the dried fruits and chop into raisin sized pieces using a pair of scissors and add to the bowl
Put the butter, honey and sugar into a large saucepan and heat gently until the butter has melted. Stir everything together until smooth.
Increase the heat and bring the mixture to the boil for two minutes, stirring all the time. (It will bubble up so be careful)
Remove from the heat and quickly add all the other ingredients and stir together in a folding motion, making sure everything gets evenly distributed and covered in the caramel.
Tip onto the baking tray and smooth out into an even layer.
Bake in the oven for 10-12 minutes until nicely golden brown. You may need to turn your tray around half way through depending on your oven.
Remove from the oven, it will still be very soft as this stage but it firms up a lot on cooling.
Allow to cool completely before inverting onto a board, removing the foil and slicing into bars or squares.
I cut mine into 5cm x 7cm pieces and I got 28 bars.
Keep in an airtight container with clingfilm between each layer to prevent them sticking together.

Glossy Cherry Amaretto Ring Cake

The cherry season comes and goes so quickly that eating these sweet purple fruits feels like such a treat. I enjoy eating them just as they come, holding onto the stalk and nibbling around the stone, however, I also love cherry cake but have only ever made it with the preserved glace cherries, never with fresh fruit. I decided to change that. I was initially going to chop the cherries up and just stir them through the batter and bake in a standard cake tin but as I was hunting out the tin I discovered my silicon ring mould that I had actually forgotten I owned. My ideas immediately altered and I came up with this ring cake instead.

I love the smell and flavour of amaretto and on my last visit to France I found some amaretto syrup that is wonderful to use in baking. I decided to add some to the cake as after-all cherry and almond sis a classic combination.

The aroma as this cake was baking was amazing. Not only did the sweet fruity aroma of the cherries linger in the kitchen after softening them, but then it mingled with the heady scent of the amaretto. Once baked, the cherries provided a lovely glossy topping to the light fluffy cake. I loved the flavour of the amaretto with the fresh cherries, it was deliciously different without being complex. The whole thing was very quick and easy to put together. It stayed lovely and moist and I found the flavours had actually improved the next day.

Glossy Cherry Amaretto Ring Cake
For the cherries
250g cherries
1 tsp amaretto syrup

For the cake
110g self raising flour
110g butter
110g caster sugar
2 eggs
1 tsp baking powder
2tsp amaretto syrup

Method
Preheat the oven to 165C and place a ring mould cake tin on a baking tray.
Cut the cherries in half, twist apart and remove the stone. Then cut each half in half again. Using a cherry or olive stoner is much quicker if you are lucky enough t have one.
Place the cherries into a frying pan and add a couple tbsp water. Heat until bubbling and the cherries are starting to soften but not brake down. Then drizzle over the amaretto syrup and cook for a little longer. Remove from the heat when most of the water has evaporated and the cherries look glossy and syrupy.
Allow to cool while you make the cake batter.
For the cake, place all of the ingredients into a large mixing bowl and beat with an electric whisk until smooth, fluffy and slightly lighter in colour.
Drizzle the cherry mixture over the base of the ring mould and dollop the cake batter over the surface using a large spoon.
Carefully spread out the cake mix and smooth the surface ensuring the cherry mixture remains under the batter.
Bake in the oven for 20-25 minutes until risen and golden brown.
Allow to cool for 5 minutes before inverting onto a large plate and leaving to cool completely.
This is delicious eaten just as it is or served slightly warm with custard or cream for dessert.

Baby Banana Cakes with Chocolate Fudge Swirls

It was Sunday afternoon and I had spent most of the previous week planning what to make to take to work for the Monday Munchers. I decided to make mini banana muffins and to top them with a chocolate icing. Only it didn’t go quite as planned and I had to have a quick rethink. I didn’t have any mini muffin cases but I had looked at Asda’s online shopping page and found that they sold them. Perfect, I thought, I can go there Sunday morning and buy some. So off I went, only to find that not only did they not have any, but they don’t even stock them in that store, despite it being a big one. It seems not everything listed online is available in the shops. Grrr. I walked home again and even called in an a little Co-op in the hope they might have them, but no such luck.

Upon arriving home I decided I would just have to make something else instead. But after flicking through a few recipe books nothing else appealed. I had had my heart set on the mini banana muffins. I had even bought a banana and let it go brown and mushy specially. I decided to improvise and to make the banana cake recipe anyway but to cook it in a swiss roll tin and then stamp out circles of cake and sandwich them together using the icing I had planned as a topping. I wasn’t sure how it would work out and I didn’t have the right sized tin. I spread the batter out to a reasonable thickness that just covered ¾ of the tin and hoped for the best. (I used a 30x40cm tin but only used about a 30x30cm surface).

It cooked surprisingly evenly and remained lovely and moist. I was able to stamp out a good number of cake circles using a biscuit cutter and sandwiched them together with my favourite chocolate icing. It’s a recipe by Nigella Lawson that I have adapted slightly. It produces a really rich, chocolaty icing that remains soft and fudgey in texture.

These baby banana cakes are very cute and absolutely delicious. Moist, light and flavoursome with the rich, fudgey, intensely chocolaty icing complementing the banana flavour wonderfully. Being so small they are easy to hold and only about two bites big, meaning that even people on a diet feel they can have one and that people not on a diet can eat two or three without feeling guilty. They’re only small afterall! I think these turned out looking better than the mini muffins would have done. They were joyfully received at work and were pronounced “the best yet.” The little diamond shaped ones you can see in the photo are the off cuts from stamping out the circles, I used them too as I thought they were equally attractive.

If you have any of the icing leftover it’s wonderful for cakes, spreading on bread instead of Nutella or melting and pouring over ice cream, pancakes or waffles. If you double the recipe, you will have enough to fill and completely cover an 8inch/20cm layer cake.

Baby Banana Cakes with Chocolate Fudge Swirls

For the cake
1 large overripe banana
75g butter or margarine
60g soft brown sugar
150g self raising flour
½ tsp baking powder
½ tsp cinnamon
1 egg
40ml vegetable oil

For the chocolate icing
35g butter
75g dark chocolate
½ tbsp runny honey
140g icing sugar
50ml double cream
½ tsp vanilla

Method
Preheat the oven to 180C. Get a dry, non stick swiss roll tin ready.
Peel the banana and mash with a fork until very soft and mushy.
Put the butter and sugar into a mixing bowl and cream together until light and fluffy. Beat in the banana mush, followed by the egg and vanilla until just combined.
Sift in the flour, cinnamon and baking powder and work everything together in a folding motion. I find a spatula works best.
Finally add the oil and beat until well incorporated.
Pour the cake mixture into the tin, and smooth out into an even layer.
Bake for 10-12 minutes until golden brown and springy when pressed.
Leave to cool in the tin for 10 minutes and then turn out onto a cooling wrack.

Meanwhile, prepare the icing.
Brake the chocolate into pieces and add to a pan along with the butter and honey.
Melt gently over a low heat, stirring when it all starts melting. Remove from the heat when a few lumps still remain and allow to cool slightly while finishing melting.
Pour the chocolate mixture into a large bowl and stir in the vanilla.
Sift a few tablespoons of icing into the chocolate and beat/stir together until all the sugar has been incorporated. Repeat until all the sugar has been used up. The icing will be quite thick at this point.
Then pour over the double cream and beat until all combined and glossy.
Leave to cool and thicken while preparing the rest of the cake.

Take the cooled cake and place on a clean work surface.
Stamp out small discs of cake using a 4cm cutter. Try to get as many circles out of the cake as you can.
Match the cake discs into pairs and place back on the cooling wrack.
Once the icing has cooled to room temperature, place into a piping bag complete with a small star nozzle.
Pipe a swirl of icing onto the underside of one of the discs in each pair. Top with the second cake circle so that it faces top side up.
Pipe another swirl of chocolate icing on top of the sandwiched cakes. Repeat with rest of the cakes.
Makes 14 baby sandwiched cakes or 28 discs.

Strawberry Scones

My lovely grandma came to visit me on Saturday, to see my new flat and for a bit of retail therapy in Leeds city centre. We had great fun browsing the shops and peering through the windows the designer shops. We had a wonderful lunch at Yo Sushi, a sushi bar that is inside Harvey Nichols (Veg sushi for me). Neither of us had had sushi before and enjoyed the whole experience. You sit on tall stalls around a conveyor belt that has little portions of sushi or marinated vegetables on colour coded plates that float past you. You simply pick what you fancy off the conveyor belt and at the end they work out what you owe based on the colour and number of dishes you have. We both had green tea to drink and shared some vegetable dishes which included soybeans and marinated aubergine which was particularly flavoursome. Then I had a little seaweed roll that had rice and red pepper inside and another one with omelette and avocado. Really tasty, I have never had the proper nori seaweed sheets before and really enjoyed the new texture and flavour. My grandma had some salmon sushi and a spicy prawn salad. We also both enjoyed the preserved ginger it comes with. It added a great boost of flavour. I think you are only meant to eat it with the fish dishes, but I liked it on my red pepper sushi too.

Anyway, I’m getting side tracked. After our shopping spree we headed back to my flat where we had afternoon tea and these scones which I had baked earlier that morning. They were lovely and light and the addition of the dried strawberries made a nice summery change to the usual raisins and really enhanced the flavour of the strawberry jam (homemade) they were served with and made them that little bit more special. Serve them with clotted cream for a really indulgent treat, although we made do with lightly whipped cream. Many thanks to Gigi from Gigi Cakes who gave me the idea of making scones with the dried strawberries.

Strawberry Scones
Recipe adapted from BBC Good Food Magazine
Ingredients
225g plain flour
2 tsp level baking powder
30g caster sugar
55g butter
50g dried strawberries (or other dried fruit of your choice)
2 tbsp natural yoghurt
120ml milk

Method
Heat the oven to 200C.
Cut the dried strawberries into raisin sized pieces using a pair of scissors and set to one side for later.
Add the flour, baking powder and caster sugar into a large bowl. Chop the butter into cubes, and rub into the flour using the tips of your fingers. Be gentle and lift the flour/butter mixture up and let it fall back into the bowl as you rub it between your fingers.
When the mixture resembles breadcrumbs, add the dried strawberries and mix briely so they become coated in flour.
Add the yoghurt and a little of the milk. Work the liquid into the flour mixture using the tips of your fingers in a claw formation. Add more milk until you have a smooth, slightly sticky dough.
Turn the mix out onto a floured work surface and form into a ball.
Roll the dough out until it is 2cm thick and then stamp out scones using a 5cm cutter. Do not twist the cutter or your scones will rise unevenly.
Place onto a dry baking tray, brush the tops with milk.
Bake for 12-15 minutes until risen and golden brown on top.
Remove from the oven and transfer to a wire wrack to cool. They are delicious eaten still warm and best eaten on the day they were made or within 24hrs.
Serve with strawberry jam and clotted cream for an indulgent afternoon tea.
Makes 6 scones and one small misshape as a cooks perk.

Jammy Thumbprint Cookies

Last weekend, I had a few of the oaty orange and cranberry cookies I made for fathers’ day left over and so I took them into work on Monday. They were pounced on and much enjoyed by everyone and I was asked (rather jokingly) if I could bring cookies into work every Monday. Never being one to miss the opportunity to do some baking, I happily agreed. These thumbprint cookies were this weeks offering for the Monday Munchies.

This recipe is originally meant to be turned into small sandwich cookies but I decided to adapt it into thumbprint cookies instead. They are a kind of cookie/cake cross as they remain very soft and tender with quite a crumbly texture and a flavour that reminded me of shortbread. They are incredibly light and remain very pale after baking. The jam adds a boost of flavour and sweetness and adds a nice sticky texture with complements the crumbly/cakey base. I used two jams, an apple and blueberry jam I made last summer and the strawberry jam I made in the previous post.

They are not the most attractive cookies to look, with their slightly cracked surface and jammey splodges and I nearly didn’t take them into work at all, slightly ashamed at their messiness. However, there was no way I could eat the lot myself and so I decided to take them in anyway. I needn’t have worried, they were greeted with great approval and people even came back for seconds (always a good sign). Throughout the morning we kept getting people visiting our office with the words “I hear someone’s been baking.” They also brought back fond memories for one person who exclaimed “these are just like what my grandmother used to bake when I was a girl.” They soon disappeared and to me this only goes to show that despite the huge variety of biscuits and cookies available in the shops these days, nothing beats a bit of home baking. I think I’m going to have to make a bigger batch for next Monday.

Jammy Thumbprint Cookies
Recipe adapted from ‘Rachel’s favourite food’ at home by Rachel Allen
Ingredients
155g self raising flour
125g corn flour
50g icing sugar
225g butter or margarine
½ tsp vanilla
Jam of your choice

Method
Heat an oven to 160C.
Sift all the dry ingredients into a bowl and add the butter and vanilla.
Cream everything together until combined. At first it may seem too dry but work with it and it will suddenly start to come together. Use your hands to incorporate the last few scraps of flour.
Brake off walnut sized chunks of dough and roll into balls.
Place on an un-greased baking tray and press your thumb into the top of the dough ball to create a hollow.
Add ½ tsp of jam into each of the hollows, but don’t overfill.
Place in the oven and bake for 12-14 minutes, until slightly puffed up. They should remain very pale in colour.
Leave them to cool for only a minute or two before transferring them to a cooling wrack with the help of a palette knife.
They will firm up slightly on cooling but will remain very soft.
Makes 16 cookies.

Two Summer Strawberry Recipes

Last week we needed around 8 punnets of strawberries for a kitchen trial but due to a bit of a communication mix up we ended up with two lots of 8 punnets, meaning we had plenty left over and I got to bring 4 x 400g punnets home with me on Friday. What a hardship working can be.

I happily munched my way through a few of them but knew I definitely had to make something with them too. I decided upon strawberry jam and strawberry ice cream. I delegated 1 punnet plus 100g to the ice cream and the rest to the jam.

Sunny Strawberry Jam

This produced a really flavoursome, summery and vibrantly red strawberry jam. In order for jam to ‘set’ it requires pectin which occurs naturally in fruits with certain fruits containing more than others. Strawberries contain very little pectin and so the addition of the lemon juice is essential to help the jam ‘set’ as it is an excellent source of pectin. It also helps to lift the flavour of jam but without imparting any obvious lemony flavour. Special preserving sugar containing pectin or pectin substitutes can also be used.

The jam also contains some lovely great chunks of strawberry that really gave an extra texture and flavour boost upon eating. It’s also not too sweet, containing less sugar than some other recipes, which I like, but feel free to add more to your taste. I tried this spread onto a freshly baked crusty white bread roll and it was heavenly, a real taste of summer. It would also be wonderful spread on freshly baked scones with cream for afternoon tea, spread on your morning toast, used as a filling for cakes and biscuits or baked into jam tarts. The choice is yours. Either way, the end result I feel is far superior to anything you can buy from the supermarket and you have the added option of adding your own flavour additions to the jam during production. E.g. vanilla, mint, black pepper, chocolate or anything else that takes your fancy.

Ingredients
1.1kg strawberries
4 tbsp water
400g golden granulated sugar
1 lemon

Method
Place three 425ml jam jars and their lids into the oven the turn on to 100C to sterilise the jars.
Twist the leafy tops off the strawberries and make sure any remaining green stalk is removed.
Place the strawberries into a large sauce pan along with the juice from the lemon and 4 tbsp water, or enough to just over the base of the pan to prevent the strawberries from initially burning.
Turn onto quite a high heat and allow to simmer and boil until the strawberries have begun to release a lot of their juice and turn mushy.
Using a potato masher, gently squash and brake up the particularly large strawberries. Don’t turn it into a puree though, you still want some nice chunks left.
Then add the sugar and stir until dissolved.
Place a clean saucer into the fridge to go cold.
Bring the mixture to the boil and allow to reduce and thicken slightly, stirring occasionally to prevent the mixture from sticking to the base of the pan.
Remove the cold saucer from the fridge and drizzle on a small pool of the jam mixture and return to the fridge for 1-2 minutes.
Remove the saucer from the fridge again and using your index finger push the little puddle of jam away from you. If the surface ripples then the jam is ready. If not, then continue to boil for a little longer before repeating the test. The more obvious the ripple effect, the firmer or more ‘set’ your jam will be. I like my jar still fairly soft and so I removed it from the heat after the first few ripples appeared.
Remove the jars from the oven and carefully divide the jam mixture between them (It will be extremely hot). I find a small ladle works best for this. Make sure they are well filled.
Then using oven or rubber gloves, tightly screw on the lids and leave the jars to cool before storing in a cool place until opened. Once opened they should then be stored in the fridge.
Makes 3 large jars.

Strawberry Ice cream
This ice cream is very light and summery. The large quantity of pureed strawberries not only add a strong strawberry flavour but also turn the ice cream a wonderful shade of deep pink. It also contains some chopped strawberries that are added at the last minutes producing little jewels of fresh strawberry flecked throughout the ice cream. If using bought fresh custard then the whole ice cream can be prepared and ready to eat in under an hour. The honey adds a nice subtle sweetness and helps keep the ice cream slightly softer upon freezing.

Ingredients
400g strawberries
100g extra strawberries
1 tbsp runny honey
500ml fresh custard – bought or home made.

Method
Either make or buy 500ml of fresh custard and chill until thoroughly cold in the fridge.
Remove the green leafy tops from all the strawberries and puree 400g’s worth using a hand blender or food processor.
Stir the strawberry puree and honey into the custard, it will turn a wonderful shade of pink, and chill again until ready to use.
Prepare your ice cream machine as per manufacturer’s instructions, pour in the ice cream mix and churn until starting to go thick and creamy.
Meanwhile finely chop the remaining 100g of strawberries.
When the ice cream is thickened add the chopped strawberries and along to mix in thoroughly.
Transfer the ice cream to a freezer proof container and freeze until required.
If the ice cream if left in the freezer for more than a few hours, remember to remove from the freezer and allowing to soften for around 20-30minutes before serving.
Makes 1 litre ice cream.

Chinese Red Bean Cakes

I had heard tell of a Chinese supermarket in the city centre and so today I went in search of it. I found it quite easily and was amazed at the variety and quantity of exotic looking vegetables, dried fish, noodles, sauces and rice there was available. It was set out like a proper little supermarket, with isles and mini shopping trolleys and was run by a group of very friendly Chinese people. There was even a section dedicated to bowls, soup spoons, chopsticks, bamboo mats and rice steamers to complete the selection.

I should think the noodle section was the biggest. It had rice noodles, egg noodles, wheat noodles, seaweed and buckwheat of all different thicknesses and lengths. There was even some rice macaroni which I have never come across before. There was also an interesting flat green rice noodle, which on closer inspection turned out to be flavoured with green tea. I was sorely temped to buy some but having already got half a cupboard full of noodles I decided I could always come back another time when I have eaten through some of my supply.

One thing I was particularly looking out for was Moon Cakes. I have heard a great deal about these special little decorative pastry cakes that are commonly filled with red bean paste or other sweet treats and have never yet tried any. I had previously been on the shops website (to get directions) and on it they had a list of products which included quite an assortment of Moon Cakes. I found the isle dedicated to sweet treats but couldn’t see anything that resembled a Moon Cake. I asked a very friendly counter assistant if they had any and was told that they are only around at the end of July to the beginning of October as they are made to celebrate a mid autumn festival, rather like how Easter eggs are only around at Easter. I felt very foolish but he didn’t seem to mind and pointed out another pastry cake that he said was made using exactly the same pastry and filling but in slab form rather than cake. I thanked him and eagerly bought the pastry.
They are made with a soft, light, doughy pastry that surrounds a deep dark red filling, making them look rather like a giant fig roll. I broke off a piece when waiting for the bus, unable to wait until I got home in my eagerness to find out what they tasted like. It was like nothing I have ever had before. At first it’s just sweet but then a strong, yet not overpowering, spicy flavour develops. It began to remind me of something and I decided its ginger, as it was spicy and warming at the same time. However, I think there if definitely more to it than just that. The filling was wonderful, thick and slightly sticky. It had a slightly mealy texture whilst still being smooth which I suppose is due to the ground red beans, similar to the texture of houmous or a cake made using ground almonds. The whole pastry had been given a lovely shiny glaze which made it even more appealing. It smelt strongly of molasses or black treacle and yet didn't taste like there was any in the actual cake. I'm so intrigued as to how it was made. Overall I absolutely loved it, so different to anything I have had before. I’m definitely going to go back later on to try and get my hands on some genuine Moon cakes.

Click here to read more on Moon Cakes.

Fruit, Fruit and More Fruit

One of the bonuses of working in factory that means you have to experiment with different ingredients and recipes is that we often have a lot of excess fruit left over from the weekly trials when it comes to Friday. We clear out the ridges and divide any produce that won’t last the weekend between us. Last weekend I came home with two punnets of strawberries, a whole peeled pineapple, two mangoes and four fruit salads. Yummy yummy.

Another advantage is that we sometimes get companies sending us free samples of their produce or products in the hope of getting business with us. Last week we had a huge box of assorted dried fruit delivered to us. We don’t use dried fruit in our products all that often and so we didn’t have a need to keep the fruit. Instead we all had a little taster of it and then divided it up between us.

My haul included dried mango, strawberries, blueberries, pineapple and banana slices. I also ended up with the dried figs and prunes as my two other colleagues said they didn’t like these. I think they’re mad – but all the better for me. I have never seen dried strawberries before. They are still quite squishy and I don’t really know what to do with them. I’m sure they would be nice just to eat as they are, but I was wandering if there was anything I could cook/bake with them. If anyone has any ideas I’m open to suggestions. I plan use the blueberries in cookies and add the some of the others to my cereal. The pineapple is lovely the chewy with a great flavour and I think the banana slices would be great in muffins.

I bet there will come a day when I will be sick to death of fruit but, but I’m not there yet. Hope there is some nice fruit for the taking this weekend.

Orange, Cranberry & Ginger Oaties

This is the recipe I made a few weeks back, with just a few alterations to give a different twist. I baked these to post off to my dad for Fathers Day. I wanted a biscuit that would travel well and not turn up as crumbs. I thought these thick, soft cookies would fit the bill perfectly, plus they are more ‘manly’ looking than some other types of biscuit.

Orange and cranberry is a classic combination and I decided to add some ground ginger to give an extra depth of flavour. When they were baking they gave off the most wonderful spiced fruity aroma that reminded me very strongly of Christmas. Not really appropriate for this time of year but lovely nonetheless. The smell permeated through the whole house and greeted me hours later, when I opened the front door, after going into town.

They turn a lovely golden colour and are light and fairy soft in texture, with a slight chew similar to flapjacks. Crisp and slightly crumbly on the outside with little pockets of sweet cranberries. The orange complements them and the ginger adds an extra warming flavour and ties everything together.

They are so quick and easy to make and I’m sure there are endless variations that would produce yummy cookies. The others that come to mind are dark chocolate and hazelnut, apricot and almond or lemon and blueberry. Basically whatever combination takes your fancy.

Orange, Cranberry & Ginger Oaties

Ingredients
150g butter
100g light soft brown sugar
100g caster sugar
1 egg
1 tsp vanilla
170g porridge oats
160g plain flour
1 tsp baking powder
50g dried cranberries
Grated rind of 1 orange
1 tsp ground ginger

Method
Preheat oven to 190C and get two baking trays ready but leave them un-greased.
Cream the butter together with both the sugars until light and fluffy.
Add the egg and vanilla and beat until well combined.
Add the oats, flour, baking powder, ground ginger and grated rind of the orange into the bowl and beat together until all incorporated.
Fold in the cranberries.
Using an old fashioned ice cream scoop, or just a tablespoon, dollop level spoonfuls onto the baking trays, leaving around 4cm / 1.5inch gap between each one.
Gently press the tops down to form thick level discs.
Bake in the oven for 12-15 minutes until golden brown.
Transfer to a rack immediately with the help of a palette knife.
Allow to cool before storing in an airtight container.
Makes 16 cookies

Avocado Open Sandwich

This is a really quick, simple yet tasty sandwich. For years I avoided eating avocados, not liking their soft soapy taste, however, recently in an effort to make them more palatable, I added some sweet chili sauce and coriander to some mashed avocado and spread it on some bread. I was amazed at what a difference it made to the taste. No longer was it bland and soapy, it had been transformed into a creamy, rich flavoursome paste with a nice subtle heat from the chili sauce. Still, finding the avocado on its own a little soft, I added some thick slices of cucumber and a few salad leaves to add some much needed crunch.

I am now converted to the delights of avocado. I think using sourdough or rye bread as base also helps bring the dish together. I feel you need something a little denser and heartier to offset the softness of the topping, rather than a soft fluffy white. It also means you can hold a single slice without it falling to pieces. This is now one of my favourite sandwiches. Even if you don’t like avocado, I urge you to try this, you may be pleasantly surprised at what a difference a few little additions can make. I know I was.

Avocado Open Sandwich
Ingredients
1 slice sourdough bread
½ small avocado
2 tsp sweet chili sauce
Thick slices of cucumber
Coriander
Baby spinach leaves
Baby beetroot leaves

Method
Cut the avocado in half lengthways, twist apart and remove the stone.
Scoop the flesh away from the skin and place into a bowl. Mash with a fork until fairly smooth and then mix in the chili sauce.
Take a slice of sourdough or rye bread and top with slices of cucumber.
Dollop over the mashed avocado and spread out evenly.
Top with some roughly chopped coriander and serve with some baby salad leaves, ready to pile on top before eating. (Mine were home grown).