Simply Flapjack! Sweet Date & Ginger

Simply Flapjack!

Sweet Date & Ginger

Photography by Ctrlaltdelete design Solutions. copyright 2017, all rights reserved.

When it comes to sweet baked goods, I think it’s fair to say that the Flapjack is a favourite of the majority; I know it certainly is mine, and you know what I love most about it? It’s just so versatile and a slightly healthier option too what with the slow release of energy that the oats provide, (but let us ignore the amount of sugar and butter in it-although my version is dairy-free with unrefined sugars so it’s not too bad…). Pimp it up with spices, add crunch with nutritious nuts and Omega 3 loaded seeds, raw cacao chips, dried fruits, citrus zests and much much more!

Soft, aromatic and chewy with a kick of caramel flavour for extra yumminess, I have opted for a simple Date and Ginger version-a real classic combo!

What Will I Need?

Measuring Scales

Measuring Spoons

1 x Large Cooking Pan

1 x Wooden Spoon

Baking parchment (NOT Greaseproof)

8 Inch Round OR Square Cake Tin

Pallet knife OR Dessert Spoon

Wire Cooling Rack (if you have one)

Ingredients

180g Soya OR Sunflower Butter

6 Tbsp. Date Syrup

3 Tbsp. Golden Caster Sugar

100g Chopped Dates

2 Tbsp. Crystallised Ginger finely chopped

1 Tsp. Ground Cinnamon

½ Tsp. Mixed Spice

Generous Pinch Pink Himalayan Slt OR Sea Salt

300g Rolled Oats

Method

Makes 16 Slices

Preheat the oven to 160 degrees (180 degrees if gas).

Line your cake tin with baking paper then set aside. 

1. Place the Soya OR Sunflower Butter, Date Syrup and sugar into a large cooking pan over a low heat and allow to completely melt, stirring occasionally until you have a beautiful golden liquid.
2. Add the remainder of the ingredients and mix well until all of the oats are evenly coated in the butter syrup mixture and the Dates and Ginger well distributed.
3. Scrape the caramely oaty mixture into your prepared cake tin and with the back of a spoon OR Pallet knife, level out the surface ensuring the Flapjack mixture is even and well packed in the tin. Let bake for about 20 minutes OR until the edges are golden with a strong caramel aroma.
4. Allow the Flapjack to cool for 20 minutes before turning out of the tin, then place on a wire cooling rack to cool completely. Slice and enjoy!

Tip! For a Gluten-free version, simply use Gluten-free Oats. 

Serving Suggestions

Simply delicious with your favourite brew (Earl Grey for me please!).

These Flapjacks also make the perfect mid-morning snack whether at school, work OR at home OR even a yummy addition to an afternoon tea if you like something a little different.

"Cheesy" Spiced Fig Rolls

“Cheesy” Spiced Fig Rolls

Photography by Ctrlaltdelete Design Solutions. Copyright 2017, all rights reserved.

Jammy, rich and aromatic; Fig Rolls are one of the oldest delights ever created and probably one of the most delicious too! It’s said that they date back to the Egyptian period why have you know; and their production on mass can be traced from the mid-eighteenth century, so you’re scoffing a little piece of history right there!

Rich and jammy fig paste surrounded in a crumbly sweet pastry, this baked fruity roll is still to this day one of the most popular sweet treats you’re ever likely to come across in the biscuit world. I myself am quite partial to a Fig Roll now and again however one has always felt that they could do with a little sprucing up, and so I made it my personal mission to do just that. Fruit and cheese has always been somewhat a tradition and something I grew up with as a child (although I passed on the cheese front) and it is this that inspired me to develop a slightly different take on the traditional Fig Roll.

Sweet meets savoury in my version of one of the tea tables all-time favourite biscuit!

What Will I Need?

Measuring Scales

1 x Large Mixing Bowl

Pallet Knife

Aluminium Foil OR Cling Film

Rolling Pin

Silicone Rolling Matt with measurements (if you have one, they’re amazing!)

Large Cooking Pan

Measuring Jug

Food Processor

Measuring Spoons

1 x Baking Tray

Baking parchment (NOT Grease-proof, don’t use this your rolls will end up with paper bottoms!).

Pastry Brush

Wire Cooling rack

Ingredients

Makes 10

For the Pastry

100g Unbleached Plain Flour

100g Wholemeal Flour

75g Soya OR Sunflower Butter

2 tbsp. Nutritional Yeast PLUS Extra for sprinkling

2 tbsp. Golden Caster Sugar

Generous Pinch Pink Himalayan Rock Salt OR Sea Salt PLUS Extra for sprinkling

Generous splash of Fresh Cold Water

175g Ready to Eat Figs Roughly chopped

300ml Cold Water

1 tsp. Ground Cinnamon

½ tsp. Ground Allspice

A little Almond OR Soya Milk for brushing

Method

For the Pastry

1. Place the flours and dairy-free butter into a large bowl and then rub the ingredients together with your fingertips until they resemble fine breadcrumbs, then stir in the remainder of pastry ingredients together until well combined.
2. Pour a generous splash of cold Water into the pastry mixture and with a pallet knife, bring together to form a rough dough. Bring any stray bits of dough together with your hands then roll into a ball and place on a sheet of foil OR Clingfilm; pat into a disk and let chill in the fridge for about one hour.

 For the Filling

Place the chopped figs in a large cooking pan, then cover with the fresh Cold Water and bring to a simmer over a medium heat. Let cook until almost all of the water has evaporated and the figs tender and jammy (about 25-30 minutes). Set aside to let cool.

One hour later…

1. Preheat the oven to 160 degrees (180 degrees if using a gas powered oven), then line a baking tray with baking parchment.
2. Place the cooked figs into a food processor along with the spices and blend until a thick puree forms, then set aside.
3. Meanwhile, roll out the pastry into a rectangle, about 40cm x 12cm, then take a knife and cut the very edges to neaten them.
4. Using a silicone spatula (if you have one), scoop out the Fig puree then spread this lengthways down the pastry rectangle. Brush a little Almond OR Soya Milk along the edges, then old each edge of the pastry inwards over the filling, ensuring they overlap a little to create a seam.
5. Turn the filled pastry roll over hiding the seam underneath; then trim the ends. Cut into 2.5 inch pieces, which should give you 10 mini Fig rolls, then take a fork and create in-prints on the top of each of the pastries, dipping it in a little plain flour from time to time to stop it from sticking (this creates a more authentic end result but you can skip this part if preferred).
6. Brush each of the rolls with a little Almond OR Soya Milk and a sprinkle of Nooch and Salt. Let bake for 25-30 minutes OR until the pastry turns golden and crisp; then let sit for 10 minutes before transferring to a wire cooling rack.

 Store in an airtight glass jar or airtight biscuit container for up to 5 days-that’s if they last that long!

Serving Suggestions

These are delicious served up warm with a cuppa although I prefer them the next day when the pastry has softened and the flavours have marinated overnight.

Enjoy!

I would love to hear your thoughts on this recipe, how did you get on, what do you think to the addition of Nooch in the Pastry? I would love to see your results!

One-pot Mushroom & Aubergine Stew with Spiced Chic-pea, Date & pistachio Couscous & Wilted Greens Salad

One-pot Mushroom & Aubergine Stew with Spiced Chic-pea, Date & pistachio Couscous & Wilted Greens Salad

All Photography By Ctrlaltdelete Design Solutions (copyright © 2017) all rights reserved

I think we can all relate when it comes to weekday meals, coming home tired from the daily slog to only be greeted by that flabby ready meal you thought at the time was a great idea; you always try to conjure something new in your head that is new and exciting, but then ending up just shoving something from the supermarket freezer isle in the oven-because it’s convenient basically. Well, that’s why I am here, to do all the thinking for you to produce a delicious (hopefully) healthy and simple weekday meal that everyone can enjoy, although I feel this particular recipe would also work great for a dinner party on mass as it’s actually quite elegant and easy to make a shed load of as it’s a one pot affair.

Tangy, Sweet, earthy; this stew is absolutely brimming with flavour and has a slight kick to it from the Chipotle paste so it really does suit many tastes. This meal I make most weeks, usually on a Sunday as it’s quite light which can only mean one thing…room for a pudding afterwards (well that’s my excuse anyway!).

What Will I Need?

Measuring Scales

1 X Large Lidded Cooking Pan

Measuring Spoons

Sharp Chopping Knives

Grater

Wooden Spoon

1 X Medium ceramic OR Glass Dish

Kettle

Fork

Ingredients

For the Stew-serves 2-3 people

2 Tbsp. Olive oil

400g Mixed Mushrooms roughly chopped (I use Chestnut, field & White Cup varieties)

½ Medium Aubergine

1 Tbsp. Fresh Flat-leaf Parsley

1 Tbsp. Fresh Thyme

1 Clove Garlic Crushed

Zest & Juice ½ Un-waxed Lemon

Chipotle Paste

1 x Tin Chopped Tomatoes

1 Tbsp. Tomato Paste

Date Syrup (OR Agave Nectar)

For the Couscous

120g Whole-wheat Couscous

Boiling Water

½ Organic dairy-free, Low Salt Vegetable Stock Cube (I use Kallo)

½ Tsp. Turmeric

1 Tsp. Ground Cinnamon

½ Tsp. mixed Spice

Pinch Pink Himalayan Rock Salt OR Sea Salt

Pinch Black Pepper

½ can Chic-peas drained (don’t waste the brine, keep it aside for Meringue!)

8 Pistachios roughly chopped

6 Dried Dates roughly chopped

Pinch Nutritional Yeast (Nooch)

½ Tsp. Fresh Flat leaf Parsley

For the Salad

½ Bag Baby Spinach

¼ Bag Sliced Curly Kale

3 Chunks Cucumber cubed

5 Cherry Tomatoes Halved

1 Small Shallot OR Red Onion sliced

Squeeze Fresh Lemon Juice

Pinch Pink Himalayan Rock Salt OR Sea Salt

Pinch Ground Black Pepper

Method

For the Stew

1. Heat the Olive Oil on a medium heat until fragrant, then add the mushrooms, Aubergine, Parsley, Thyme, Garlic and Lemon Zest then season with a little Salt and Pepper; turn down the heat to low and cook covered for about 5 minutes until the mushrooms and Aubergine are just going tender.
2. Add the Chipotle Paste, Chopped Tinned Tomatoes, Tomato Puree and Date Syrup, stir to ensure all the ingredients are well incorporated and cook uncovered on a low heat until a thick dark sauce resembles, then cover with a lid to prevent any more liquid evaporating from the pan.

For the couscous 

1. Place all of the ingredients apart from the Chic-peas, Black Pepper, Nooch and fresh Parsley into a ceramic OR glass dish and cover with freshly boiled water, stir well then let sit until all the Water has been absorbed, then fluff up with a fork.
2. Cook the Chic-peas in a small cooking pan over a medium heat for 3 minutes until tender, then drain and set aside.
3. Lastly, fold in the cooked Chic-peas, shopped Pistachios and Dates, Nooch, Fresh Parsley and A couple of grinds of Black Pepper and a little extra Salt to taste if needed.

 For the Salad

1. Place the Spinach and Kale into a medium pan and cover with freshly boiled water then let sit for a minute OR two, then drain into a colander and run under cold water before squeezing out the excess liquid from the leaves.
2. Place all the salad ingredients in a medium serving bowl followed by the Lemon juice then season with the Salt and Pepper, fold into the salad then you’re ready to serve!

 Serving Suggestions

Spoon a generous helping of the couscous onto a dinner plate or shallow bowl, followed by a ladle of stew over the top and a good spoonful of the salad either side.

I’ a bit of a sucker for a good chutney so I like to also put a dollop of Caramelised onion and fruit Chutney to go with-it works SO well!

All there is left now is to enjoy!

Thank you for reading, as always I would love to hear your thoughts on this recipe, how did you get on, have you any photos? I would love to see!

Although not mandatory, a little donation for using this recipe would be utterly amazing; 10% of your contribution will be going to The Animal Farm Sanctuary charity, find out more via these links; 

http://www.thefarmanimalsanctuary.co.uk

http://rainbow-chef.blogspot.co.uk/2016/11/lets-rescue-animals-together.html