Oat, seed and raisin cookies

There is nothing flash or fancy about oat and raisin cookies, indeed I'd go as far to say that they are home baking at it's best. Simple, wholesome ingredients, yet still deliciously addictive.
I have been baking oat cookies for my kids for years and years and everyone loves them, this slightly healthier version proved just as delicious.
This recipe, from Annabel Karmel (fabulous kids food expert) includes sunflower seeds alongside the oats and raisins. It's a great way to get extra seeds into the children's diet, they didn't realise the seeds were there at all and really enjoyed the cookies.
I have to say I loved the addition of the seeds the cookies tasted very much like Hob-nobs and to say there is relatively little sugar in the recipe they taste as though the have been drenched in syrup.
Chewy, crunchy and (sort of) good for you....what more could you wish for in a cookie.




Oat and raisin cookies

75g butter
85g golden caster sugar
1tsp vanilla extract
75g raisins
50g sunflower seeds
50g plain flour
1/2tsp bicarbonate of soda
1/2tsp salt
40g porridge oats

Cream together the butter and sugar until light and fluffy. Stir in all of the remaining ingredients until completely combined.
Shape into walnut-sized balls and flatten slightly by pressing in the centre with your fingers.
Place in an oven pre-heated to 180c for 12-14 minutes until golden.
Cool on a wire rack.

Makes 12-15 biscuits.

Date bars

After my subtle hints for Rachel Allen's new book, Bake, for Christmas fell on deaf ears I decided that for my birthday I'd drop subtle as a sledgehammer hints for this book, it worked, after receiving some lovely gifts for my birthday what fell through the letterbox but Bake, it was well worth the wait.

I am the first to admit I find Rachel quite uncomfortable to watch on TV, she doesn't seem to have that natural show business flair, but I adore her books, they are all so homely and family oriented and I love the fact that in some of her recipes she will tell you to go and have a cup of tea while you're waiting on something coming out of the oven.

Flicking through the book so many wonderful bakes jumped out at me, in particular the blueberry cheesecake but I settled on these date bars mainly because I adore dates and stocked up on loads of them in the post Christmas sales.





These bars are a cross between a fruit slice and fruit crumble, basically a crumble mix, half of it pressed into the base of a tin, covered in a layer of fruit, and sprinkled with the remaining crumble. They are really delicious, sweet, sticky, light and fruity. My OH wasn't too interested in their appearance but fell in love them after one bite. They would also be fabulous with a apple and blackberry filling which I shall be cooking in the Autumn.

Date bars from Rachel Allen's Bake

250ml water

200g dates (stoned and chopped) I used 150g dates and 50g of prunes that were needing used up.

175g plain flour

1/2 tsp bicarbonate of soda

175g soft light brown sugar

100g porridge oats

good pinch of salt

175g butter, diced

20 x 20cm square tin

Preheat the oven to 180c/ Gas mark 4. Butter the sides of the cake tin and line the base with greaseproof paper.

Place the water and chopped dates in a medium-sized saucepan and bring up to a simmer. Cook for about 10 minutes, uncovered, on a low-medium heat until the date mixture is very soft and thick, stirring occasionally. Remove from the heat and allow to cool to room temperature.

Sift the flour and bicarbonate of soda into a large bowl. Add the sugar, oats and salt and mix well. Add the butter and, using your fingertips, rub it in until moist clumps form.

Press half of the oat mixture evenly over the base of the prepared tin. Spread the cooked date mixture over this, then sprinkle with the remaining oat mixture. Press gently with the palm of your hand to flatten it on top.

Bake in the oven for approximately 40 minutes or until golden brown at the edges and set in the centre.

Allow to cool completely in the tin, then cut into bars and serve.

Date and walnut flapjacks

I am always looking out for ways to boost my fibre intake and like most people would like the fibre filled food to taste good. As far as a snacks go "healthy" doesn't always equal tasty. Everyone knows that flapjacks, full of oats, are better than a bar of chocolate for a quick sweet fix but I still find most flapjacks just too sweet, most are made with sugar and added golden syrup, soon your healthy snack is turning into another fat filled treat.
Looking for healthier flapjack recipes I came across lots using dried dates, I was intrigued as in baking dates can give a lovely fudgy, softness such as in sticky toffee pudding.
The original couple of recipes I looked at didn't do it for me mainly because of unusual measuring method i.e teacups (?) and 'half tubs' of stuff....so I combined a everyday flapjack recipe with a inspired date and walnut flavouring. It worked.

Date and walnut flapjacks

125g butter
1 tbsp runny honey
100g dried dates, soaked in boiling water for 5 minutes, drained well and chopped
50g broken walnuts
50g caster sugar
a handful of raisins (optional)
125g oats

Heat oven to 180c, grease a 8in square baking tin.
Put honey, butter, dates and walnuts into a pan, heat until the butter melts. The dates will turn fudgy and almost melt into the butter.
Stir in the caster sugar and raisins if using.
Stir in oats and mix well.
Bake for 20minutes, cut into bars as soon as you take them from the oven but don't try to remove them from the tray until cooled.


I have to say I adored these flapjacks and will bake them for myself again and again, my daughter, flapjack queen, wasn't impressed so we'll stick to usual flapjacks for her.
The dates did give a lovely fudgy, toffee flavour to the flapjacks and were complimented beautifully by the walnuts. They weren't however chewy flapjacks I suppose that is down to the lack of refined sugar, so they had a more cakey texture, either way they were delicious.
Although dried fruit itself is quite high in sugar I feel better about eating these flapjacks than a everyday one, plus the dates go toward your 5-a-day.....well, you might have to eat a few flapjacks to reach that but I'm willing.

Daring bakers

Two days work, two days work, in a heap on the floor, arghhhhh!


The Daring baker's challenge always comes around quickly, and reveal day, where the months challenge is announced is always a exciting day.

This months challenge is very poignant to all Daring bakers, old and new, as this challenge was to be co-hosted with Sher from What did you eat, Glenna from A fridge full of food and Rosa from Rosa's yummy yums. Sher sadly passed away this summer, a dear loss to all Daring bakers.
Glenna has also left the Daring baker's due to personal reasons, so Rosa is now hosting alone.
In memory to Sher her chosen recipe is this months challenge, and a exciting choice it was too.

This months challenge is 'Bake your own pizza's like a real pizzaioli'. To make our own real pizza dough, the recipe chosen was "Pizza Napoletana" from Peter Reinhart's "The bread baker's apprentice"

The challenge: to make your own pizza dough, and try the tossing method for at least 2 of the bases. Try to get a photo of the dough tossing in action.
The rules: To make pizza dough as stated in the recipe, a pizza sauce and topping. You must use both sauce and toppings but have the freedom to use whatever sauce, ingredients you wish.

I must confess, in a tiny little voice "I don't like pizza" yes, I know, I know, I am the strangest person to walk the earth but it just doesn't do it for me....or my children who also will not eat pizza. However I was still looking forward to trying this recipe as I do often make pizza for my OH.

The recipe given yields enough dough for 6 pizza bases, I halved the recipe to make three, I planned to make 2 pizza's for the challenge (one for my OH and a sweet version for me and the kids) and freeze the remaining dough for a rainy day.

While I am confessing I also have to admit I failed miserably in the dough tossing photograph challenge, I only had a seven year old nearby to take the picture and the results weren't good, lol.
The full recipe can be found on Rosa's blog

The dough had to be made over a two day period, on day one the dough was made in a mixer, kneaded by hand, split into balls and placed in the refrigerator overnight. I loved this dough, it was a little sticky but not gloopy, it was a very silky dough...if that makes sense.



On day 2 the dough is ready to be used, and then the fun starts.

Exactly two hours before you need to use the dough you must remove it from the fridge.

The dough had to be sprinkled with flour and shaped into disks, covered and left for two hours.
45 minutes before baking a pizza stone needs to be heated in the oven, as hot as the oven gets.



To toss the dough, generously sprinkle the back of a jelly pan with cornmeal, flour your hands.
Take 1 piece of dough, lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.
When the dough has the shape you want, place it on the back of the jelly pan making sure there is enough cornmeal on it to stop the dough sticking to the pan.

I enjoyed tossing the dough although it was a little scary at first. It nearly ended up on the floor a few times. The dough shaped really quickly and gave a thin centre and thicker edges, which concerned me a little.
Now to get adventurous.

I used one piece of dough to make a sweet pizza, along the lines of a danish pastry. I spread the dough with apple puree, and covered the pizza in cubed, blanched apples. Sprinkled the apples with slivered almonds, butterscotch sugar and cinnamon and baked in the extremely hot oven for 5-8 minutes. After cooling the pizza slightly I drizzled with glace icing.

This sweet pizza was heavenly, absolutely divine. I adored the pizza crust but the centre was awfully thin and fragile, and couldn't cope with the liquid that came from the fruit. I decide to combine my two remaining dough balls to make a larger pizza for the savoury version.

I found it much easier tossing the larger dough portion than the smaller one, it thinned out more evenly.

For my savoury pizza I used a basic pizza sauce, this one comes from Jamie Oliver's book "Jamie's Italy"

Tomato sauce:

extra virgin olive oil

1 clove of garlic, peeled and finely sliced

a bunch of fresh basil, leaves picked

1 x 400g tin of good quality plum tomatoes

sea salt and freshly ground black pepper

Heat a saucepan, add a splash of oil and the sliced garlic and cook gently. When the garlic has turned light golden add the basil, the tomatoes and a few pinches of salt and pepper. Cook gently for 20 minutes, mashing the tomatoes until smooth, then taste, season again and put to one side.

I made this pizza to my OH's tastes, authentic it ain't.

I spread the sauce over the dough, sprinkle with grated cheddar cheese, add sliced mozzarella, peperoni, sauteed onions and a sprinkling of oregano. Bake for 8-10 minutes.

Then it happened........the pizza emerged from the oven and I had to stop OH from eating it until it had it's photo taken....the batteries were flat, every other battery in the house wasn't powerful enough for the camera. With a "do not eat that pizza!" warning, I raced to the shop, raced back and got snapping. Pheww!

OH tucked in and announced this pizza was fantastic, delicious, passed a slice to his friend, friend agreed....delicious, passed a slice to friend number two, yep, still delicious.

Then, bang, whilst helping him self to a second slice, OH miss judges where the table is and my delicious pizza is a mangled heap lying on the floor.

It was one of those super slow motion moments, I could have cried, so could the boys, they were all really hungry.

So, I am asked " how long will it take to make another one"

I answer " two days...."

the boys "eh?!?!"

I loved this challenge, it was great fun. Would I use this recipe again, I'm not sure, the recipe is good, works well and is delicious but two days for pizza dough is a little much for me.

Thanks to Rosa for hosting this months challenge and don't forget to check out other pizza's on the Daring bakers blog roll.

Stem ginger fruit cake

This is another of those cakes that I lovingly make for others when I don't want to eat cake, I'm not one of those people who can make cake and leave it alone. So rather than gave up baking for a while I simply bake cakes that I don't like. It's logical really.


I am not that keen on fruited cakes, although they are growing on me rather rapidly. However fruit cakes are very popular with my loved ones, this cake is sort of made up on the spot, I started off looking at my regular fruit cake recipe (Bara birth), bored I decided to tweak it, I threw in a bag of mixed red berries (cranberries, cherries etc...) a dredge of cinnamon, mixed spice and nutmeg then the stem ginger hanging round the back of the cupboard caught my eye, I chucked in a couple of stems (grated) and a spoonful of the syrup from the jar.


The recipe (as I remember it) is


Stem ginger fruit cake:
300g s/r flour
300g dried fruit (I used raisins, currants and a berry mix)
2-3 stumps of stem ginger, grated.
100g soft brown sugar
1 tbsp mixed spice
1 tsp cinnamon
grating of nutmeg
pinch of salt
1 egg, beaten
100ml milk
2 tbsp stem ginger syrup.


Preheat oven to 180c/ gas mark 4. Grease and line a 8in loaf tin.
Mix the dried fruit, stem ginger, sugar, spices and salt in a bowl.
Beat in the egg.
Gently heat the milk, stir in ginger syrup. Pour into cake mixture and stir well.
Scrape the mixture into the prepared tin and bake for 1-1/4 --- 1-1/2 hours.
Cool, slice and spread thickly with the best butter you can find.




The aroma coming from the oven when this cake was baking was delicious, and reminded me of my Granny's house, ginger, cinnamon, mixed spices, perfect scent for autumn.


Maybe I got carried away with the cake, as for someone who didn't want to like it, I found it a little too delicious. It was moister than a lot of fruit cakes, probably because of the syrup, but as there was no fat in the cake it was hugely complimented by a thick smearing of butter.

Summer berry tart

The great British summer doesn't have much going for it, it can be wonderful, but more often than not it is a complete washout. However, nothing says British summer more than strawberries, in season right now they are tasting delicious.

This Summer berry tart is the perfect way to use them.

I used a recipe from Hugh Fearnley-Whittingstall's 'The family cookbook', this tart is a sweet pastry tart base filled with creme patissiere and covered in summer berries, I am using strawberries and raspberries.

Summer berry tart

Sweet pastry:

200g plain flour

50g icing sugar

125g butter

pinch of salt

2 free range egg yolks

Sift the flour and icing sugar into a bowl. Cut the butter into cubes and rub into the flour with the salt, until it resembles very fine breadcrumbs.

Add the egg yolks, stirring with a knife, using your hands, bring the dough into a ball.

Knead very lightly until it is smooth.

Flatten slightly, wrap in cling film and rest in the fridge for 1-2 hours.

Place a baking sheet in the oven and heat to 190c.

Roll out pastry and line a 23 cm flan tin with the pastry, trim any overhang and place in the freezer for 10 minutes.

Prick the tart base with a fork, line with baking parchment and fill with baking beads, bake for 15 minutes.

Remove baking beads and bake for a further 3-4 minutes.

Remove from oven and cool completely.

Creme patissiere:

50g unsalted butter

25g plain flour

50g caster sugar

2 free range eggs

150ml milk

2 capfulls of vanilla extract

Melt the butter over a low heat, tip in the flour and sugar, break in the eggs and beat until smooth.

Pour in the milk, stir continuously until thickened, turn off the heat and whisk until smooth.

Put back on the heat and cook for 2 minutes, stirring all the time.

Stir in the vanilla extract and leave to cool.

Fruit:
250g each of strawberries (halved) and raspberries

3 tablespoons of strawberry jam

Spoon the filling into the tart base and chill for 30 minutes.

Arrange fruit on top of the creme patissiere.

Gently heat the jam in a pan and brush over the fruit.

This tart is perfect for a summers day, light and fragrant and very adaptable depending on what fruit is in season.