Sunday 18 November 2012

Cranberry Flapjacks

I don't know anyone who doesn't love a decent homemade, golden, chewy but crunchy flapjack. 
I've found so many rubbish recipes that don't work, and I think the main reason is that they don't include any/enough flour. The flour is what's going to stick those chunky oats together.
These are one of those treats that last for days, but don't last for days, if you see where I'm at. 
It was such a beautiful day today in London. We spent it in Richmond Park playing Frisbee until the sun went down, it's wiped me out..time for homeland..and a flapjack. 
Melt the butter, sugar and syrup in a pan. Mix in the dry ingredients, press into a 8x12inch pan lined with parchment and bake at 170C for 25 minutes or until the top bubbles and goes a golden brown. Leave to cool completely before cutting. I even pop in fridge for an hour to get a clean cut.

250g unsalted butter
100g caster sugar
200g golden syrup
250g oats
90g SR Flour
100g dried cranberries

Wednesday 14 November 2012

Cake delivered to your door.

Cake. Delivered to your door, well, anyone's door. got in touch and asked if I would like to sample one of their cakes, (how did they know?!) so of course I said yes. I have spent more time in Spain than in London this year and thought I would get the cake delivered in time for meeting my friend Coll for a coffee when I was back. It wasn't her Birthday but we stuck the candles in anyhow. There were so many designs to choose from, you can upload a photo if you wish, write your own message and pick your own flavour. The best thing about this idea from Baker days is that the cake is small enough to fit in a tin, which fits in a box (with card, candles, balloons and party whistle) and through your letter box. No waiting, no signing, no ruining the surprise of asking your recipient when they will be in. We shared this cake between 5 of us and although the slices were small, they were perfect and rich in flavour, I chose carrot which was soft, fresh with a kick of spice. Thank you Baker Days!

Tuesday 6 November 2012

Bacon and egg tarts

These are little miracle workers. If eating one, (warm out the oven) doesn't zap your hangover, eat another one and it will! 

They are also very easy to make. I made these on Sunday as part of a brunch party and they were a firm favourite. You can use whatever you like as a base, a chilli jam, HP sauce, tomato marmalade, it's just nice to have a sweet and spicy base to heighten your eggs and bacon moment. 

1 pack of rolled puff pastry, cut into 6
6 (or 12 if feeling generous) rashers of streaky bacon
6 small eggs
6 tsp of sauce (see above)

Cut your pastry into 6 and place on a baking sheet with a non stick paper underneath. Score a border around each square to allow the edges to rise slightly.
Put in oven at 190 degrees for 6 minutes.
Remove and press down the inner square, spoon on your sauce (doesn't need to cover it)
And pop your bacon rashers inside the border coaxing the edges up to get crispy and hold the egg. 
Carefully crack in the egg, pop back in the oven for 10 minutes. Depending on how runny you like your eggs, add or subtract a couple of minutes.