Zesty Chocolate Chip Flapjacks

Another one of my favourites is Hugh Fearnley-Whittingstall recipes for these yummy flapjacks again great for taking to a picnic!

Zesty Chocolate Chip Flapjacks

• 1 orange
• 100g golden syrup (about 4 tbsp)
• 200g unsalted butter
• 100g soft brown sugar
• Juice of ½ a lemon
• 250g jumbo oats
• 100g plain flour
• 100g chocolate chips
Preheat the oven to 170°c/Gas Mark 3. Grease a 23cm square baking tin with a scrap of butter and line the base with baking parchment. Grate the zest from the orange into a large saucepan. Squeeze the juice from the orange and put this in a small saucepan. Bring to a gentle simmer.
Remove the pan from the heat .Add the golden syrup to the large saucepan containing the orange zest. Add the butter, brown sugar and lemon juice. Heat very gently, stirring occasionally, until the butter has melted and the sugar has dissolved. Mix the oats, flour and chocolate chips. Pour the oat mixture into the saucepan containing the melted butter mixture and add the raisins, along with any juice left in the pan. Mix everything very thoroughly.
Spread the mixture out in the lined tin. Bake for 25–30 minutes or until golden brown. Leave for a few minutes, then mark the flapjack into squares with a knife. Leave to cool and set.
Enjoy … xx

Blooming Brilliant Brownies

Last weekend we had a great opportunity to go to a free open air Proms in the Park style concert held in Darley Park. We had a great evening with Family and Friends and although it rained a little the music and the fireworks were first class and we all enjoyed them very much!

I did a spot of baking to take with us so her is a great recipe I have from the lovely Jamie Oliver Cook book …. Blooming Brilliant Brownies.

• 250g unsalted butter
• 200g dark Fairtrade chocolate (70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 360g caster sugar
• 4 large free-range or organic eggs

Preheat your oven to 180°C. Line a square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

Enjoy .... xx

Wedding Shoe Dilema

Which shoes should i choose? I am in love with them both... My love for any shoes is so strong that having to decide between the two is just simply impossible! I want to wear the brown coloured ones as they are different and quirky but my husband to be wants me to be a traditional bride and wear the white ones. But i ask how does he know my dress is white? He assumes its white!
And the other half of me is thinking maybe if i wear my white shoes it wont be quite as crazy as wearing the yummy brown ones... decisions decisions xx