New name, new things!

Yep the name of the blog has changed. All the recipes are still here though! I've decided to start adding some reviews of my favourite cook books and books about food in between the recipes. I decided that the blog needed a new name that better reflected the change in content, it also hints some what more at my day job and my rather large cookery book collection (which I'm still very slowly adding to LibraryThing). I'm looking forward to sharing some of my favourite books soon. Watch this space.

Flapjack Fest

I did some baking last week when I was short of time so I settled on some easy flapjacks. I decided to add a bit of apple and spice to this batch. The result is a soft texture and a fruity taste. If you don't fancy the apple variation, I've included my usual recipe which gives a much crisper result and which is plain but delicious!

Apple, Sultana and Cinnamon Flapjack

4 oz Butter

1 oz Demerara sugar

1 oz Soft, dark brown sugar

2 tbsp Golden syrup

5 oz Porridge oats

1 oz Plain flour

1 Small apple, peeled, cored and diced.

2 oz Sultanas

1/2 tsp Ground cinnamon 

Pinch of salt

Method:

1. Grease and line a square 7-8" tin. Preheat the oven to 180 C.

2. Melt together the butter, sugars and golden syrup in a small pan over a low heat.

3. In a bowl, mix together all of the remaining ingredients.

4. Pour the melted butter mixture into the bowl and stir well.

5. Press the mixture firmly into the tin using the back of a metal spoon.

6. Bake for 25 - 35 minutes until nicely browned.

7. While the flapjacks are still soft when they come out of the oven, take a sharp knife and cut the flapjack into slices. Once completely cooled, turn out of the tin.

Best Flapjacks

4 oz Butter

2 oz Demerara sugar

2 tbsp Golden syrup

5 oz Porridge oats

1 oz Plain flour 

Pinch of salt

Method:

1. Grease and line a square 7-8" tin. Preheat the oven to 180 C.

2. Melt together the butter, sugar and golden syrup in a small pan over a low heat.

3. In a bowl, mix together all of the remaining ingredients.

4. Pour the melted butter mixture into the bowl and stir well.

5. Press the mixture firmly into the tin using the back of a metal spoon.

6. Bake for 25 - 35 minutes until nicely browned.

7. While the flapjacks are still soft when they come out of the oven, take a sharp knife and cut the flapjack into slices. Once completely cooled, turn out of the tin.

Banana Pecan Bread

I bought far to many bananas. The stage at which bananas reach a squishy sweetness makes them less good for eating but perfect for this banana pecan bread. The recipe has been changed over the years, originally it included walnuts and was made with all caster sugar. The pecans and soft brown sugar I think give an improved flavour. The vanilla is another addition not in the original recipe. This is a cake which can stand a lot of variation, different nuts, chocolate chips (although chocolate and banana is not usually one of my favourite flavour combinations) and spices such as cinnamon instead of the vanilla.

Banana Pecan Bread


Ingredients:
2 large, very ripe bananas
2 oz chopped Pecans
2 oz golden caster sugar
4 oz soft, light brown sugar
3 oz butter, softened
8 oz Self raising flour
1/2 tsp baking powder
2 eggs
1/2 tsp Vanilla essence
1-2 tbsp milk

Method:
1. Preheat the oven to 180 C. Grease a 1 1/2 lb loaf tin.
2. Cream together the butter and sugars in a large bowl until light and pale.
3. In a small bowl, whisk the eggs together with the vanilla essence.
4. Gradually beat the eggs into the creamed mixture. Don't worry if it curdles a bit.
5. Sift in the flour and baking powder and beat gently into the mixture.
6. Using a fork, mash up the bananas to a paste in a separate bowl.
7. Beat the banana paste and the pecans into the main mixture. Add enough milk to get the mixture to a dropping consistency.
8. Pour the mixture into the prepared tin and smooth the top.
9. Bake the cake for 50 - 60 minutes until the top of the cake springs bake to the touch and a skewer inserted into the middle of the cake comes out clean.
10. Leave to cool in the tin and then turn out. Serve in thick slices spread with butter.

One of your 5-a-day (almost!) fresh out of the oven! :)