Category

Baking

“The oat is the Horatio Alger of cereals, which progressed, if not from rags to riches, at least from weed to health food.”
Waverley Root

Date Walnut Orange Flapjacks … squares of goodness that come together in minutes. Not sure why, but ever since I began making granola again {read every Sunday}, I’ve had flapjacks on my mind. It’s a very strange thought as it crept in without prior notice, and yesterday for some reason that’s all I wanted to bake. Every time I got up to bake cookies, I pulled out the bag of oats. Guess these were meant to be. And so was this naughtiness that crept into my frames…Little Bambi, our newest little family member who we adopted recently, had an absolute field day. She loves photobombing whenever I try and shoot. You might see here here on PAB now and then!What are flapjacks you might ask. Well  ‘flapjack, muesli bar, cereal bar, or granola bar is a sweet tray-baked oat bar made from rolled oats, butter, brown sugar and golden syrup‘ and looks like this fits in quite well with my whole grain breakfast granola sort of a theme. I guess I could have just added some granola I made this morning into a bowl, tossed it in with some other stuff, pushed it together, let it set and made granola bars.But my granola is very precious these days. It’s much in demand in parfaits so I figured it would be a shame to use it so easily  cheaply. Then again the net is overflowing with recipes of flapjack and this recipe from Food52  won me over. The ease of the recipe, the beauty of ingredients, the pantry staples all made it seem so simple.Too simple I might add. You might have caught how easy these were to make on my instastories on my Instagram handle. In any case, this is the easiest ‘stir the wet mix into dry’ procedure. And it tasted drop dead delicious with ‘toffee’ good flavours, a sweetness which soothes the soul, and a load of oats, walnuts, sunflower seeds! Oh and a burst of orange flavour!Too much of a good thing and a new way to use quick cooking oats.Ever since I began using jumbo oats in my granola, the regular bag of quick cooking oats just sits and stares at me. No longer I guess. This is another fantastic way to use quick cooking oats . I adapted the recipe to use things that I had on hand so my flapjacks had walnuts and dates. Also the zest of an orange as it was just sitting on the counter and added freshness to the otherwise monochrome palette.

Date Walnut Orange Flapjacks
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Buttery & nutty with a burst of orange, sweetly comforting and quite indulgent, these Date Walnut Orange Flapjacks are going to be showing up quite often. A recipe minimally adapted from one @food52 , it comes together in a matter of minutes.
Servings Prep Time
16 squares 5 minutes
Cook Time
25 minutes
Servings Prep Time
16 squares 5 minutes
Cook Time
25 minutes
Date Walnut Orange Flapjacks
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Buttery & nutty with a burst of orange, sweetly comforting and quite indulgent, these Date Walnut Orange Flapjacks are going to be showing up quite often. A recipe minimally adapted from one @food52 , it comes together in a matter of minutes.
Servings Prep Time
16 squares 5 minutes
Cook Time
25 minutes
Servings Prep Time
16 squares 5 minutes
Cook Time
25 minutes
Ingredients
Wet mix
Dry Mix
Servings: squares
Instructions
  1. Line a 8 X 8" square tin with parchment. Preheat the oven to 180C.
  2. Place the butter, brown sugar and honey in a heatproof bowl and microwave for a minute until the butter has melted. Whisk well until you get a toffee like mixture.
  3. Meanwhile, in a large bowl, add all the remaining ingredients and stir to mix.
  4. Pour over the toffee mixture and stir well to mix.Transfer to prepared tin, pat down into place with an offset spatula or butter knife.
  5. Bake for about 25-30 minutes until light golden brown on the edges but still soft in the centre.
  6. Cool completely before cutting into squares
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‘Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me’
Audrey Hepburn

Dark, divine, sinful, creamy, chocolaty and as simple as can be, these Mini Dark Chocolate Cheesecakes are just the answer for chocolate cravings of all types. If you’re looking for a quick bake ahead ‘sweet something’ for the one you love, look no further.  This is my to go recipe minimally adapted from a winner by Ruchira @ Cookaroo.Of course you can always bake one large cheesecake and be done with it, like I’ve done here with this Dark Chocolate Cheesecake with Wine Macerated Strawberries. Yet, IMHO, there is something entirely charming and lovable about small petite desserts.So make single servings, or double as your heart might signal, dress these up with a swoosh of whipped mascarpone spiked with a liqueur. That was my initial idea but I ran out of time as usual. So I fast tracked and gave these a dusting of cocoa powder, a topping of fresh strawberries, some dark chocolate shavings…and a mint sprig just for the pop of colour.And yes, in my hurry to get this dessert ready for friends who were over for lunch, I forgot to add cream to the cheesecake batter. I baked for a slightly lesser time, hoping things would behave. They did. The little bites were richer, denser and more chocolaty…which isn’t really a bad thing though!So here you go, the recipe as I did it that day. And as I said, this is a foolproof recipe, my firm favourite, tried by several folk. So when are you going to make it?

Mini Dark Chocolate Cheesecakes
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Dark, divine, sinful, creamy, chocolaty and as simple as can be, these Mini Dark Chocolate Cheesecakes are just the answer for chocolate cravings of all types. If you're looking for a quick bake ahead sweet something for the one you love, look no further. Recipe minimally adapted from Ruchira @thegreatcookaroo.com. This is my to go recipe.
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
30 minutes 4-5 hours
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
30 minutes 4-5 hours
Mini Dark Chocolate Cheesecakes
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Dark, divine, sinful, creamy, chocolaty and as simple as can be, these Mini Dark Chocolate Cheesecakes are just the answer for chocolate cravings of all types. If you're looking for a quick bake ahead sweet something for the one you love, look no further. Recipe minimally adapted from Ruchira @thegreatcookaroo.com. This is my to go recipe.
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
30 minutes 4-5 hours
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
30 minutes 4-5 hours
Instructions
Biscuit base
  1. Whiz the biscuits, brown sugar and cocoa in food processor until you get a fine meal. Add butter,whiz again to mix. Press into 8″ loose bottom tin. Chill in the freezer while you get the filling ready, and the oven preheats.
Dark Chocolate Filling
  1. Preheat oven to 160C.
  2. Place all ingredients of the filling in bowl of food processor, and blend well to mix, 1-2 minutes on medium speed.
  3. Pour into crust, and bake for 30 minutes hour. Leave to cool in the oven, then cover and chill for 4-6 hours, better overnight.
Topping
  1. Dust with cocoa powder, top with diced strawberries and dark chocolate flakes. Garnish with mint. Serve cold, or leave at room temperature for 30 minutes before serving.
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Comfort food … food that reassures is different things to different people.”
David Tanis

Crudites with Creamy Garlic Dip and Seedy Buckwheat Crackers might well be one of my favourite ways to rustle up something simple and quite addictive for an everyday healthy nibble, a small get together, or even a lunch box snack. The dip is as simple as it is finger licking good, and is a great way to get your protein fix for the day.  Crudites on the side, in every colour, make this complete! Comfort food for the soul!The recipe is a no brainer, a simple very simple whisking together of staple cooking ingredients that will possibly already be in your kitchen. These are ingredients that were meant to be together. The recipe is adapted from a very old one that I got while in college in Delhi University. A friends grandmother made a basic version often, and I gleefully went back home to recreate the recipe then much to the amazement of the family. This was in the late 1980’s!!Much changed since then, the recipe evolved gradually. This is its current form. When Mother Dairy asked if I’d like to take do a few recipes for #CreamOfAllFood and taking over their instagram handle for a week, I knew this had to be shared too. This is our favourite dip, and is worth every share! Mother Dairy products have been a part of my growing up years, bringing up the kids, my kitchen, my culinary life. I am quite sure they are in your life too!While I absolutely love doing sweet desserts and dishes, my heart belongs to savoury. Add garlic, fresh herbs, a dash of lime juice to any savoury dish and I’m a happy camper. Add cream to it, and now we’re talking. This Creamy Garlic Dip is possibly the simplest example of taking something delicious to finger licking good addictive! The cream made that happen!!Use this as a basic recipe. I added garlic and garlic greens to it. Sriracha might be really nice in here too. Maybe tahini, maybe grated red radish, or even finely chopped walnuts, fresh coriander and chilies. Who knows what might hit the chord with you. I urge you to try.Begin basic. Hung yogurt, cream, grated garlic and salt is a good beginning. Then build as you go. And so many more reasons to enjoy this. Dahi/yogurt, garlic, fresh herbs, lime juice … think good gut bacteria and protein, think minerals, think garlic and its health promoting phytonutrients, think Vitamin C. As always, above all, think S I M P L E!! As simple as the Fruits with Cream & Granola Parfaits which I did in the #InstaCookingClass #1.So wait no further. I whisked together the recipe on Instastories the Mother Dairy Instagram handle that I’ve taking over this week. This was #InstaCookingClass #2. Catch me there, or on the Mother Dairy FaceBook page later this week. Love to hear if you liked it {or not}, what recipes you might like to see in future, and what you’d like to make with the #CreamOfAllFood!And oh, did I tell you that I love pairing dips with wholegrain crackers? So I turned the oven on, and began throwing in stuff of all sorts into the Thermomix. One seed followed another, one flour followed another, and luckily enough the ending was good. The experiment worked!The crackers were a ‘cracker of an idea’! The dough was so good and loaded with SEEDS! It behaved beautifully so I made some savoury shells in the my favourite mini pie pan from Kitchen Aid too. Seedy wholewheat & buckwheat canapes filled with a creamy garlic dip, and pickled radishes are as delicious as they sound! Do make these as well if you are a passionate baker like me. Else crudites in  seasonal colours like bell peppers, cucumbers, radishes are great too!

Creamy Garlic Dip and Seedy Buckwheat Crackers
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Yum
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Crudites with Creamy Garlic Dip and Seedy Buckwheat Crackers might well be one of my favourite ways to rustle up something simple and quite addictive for an everyday healthy nibble, a small get together, or even a lunch box snack. The dip is as simple as it is finger licking good, and is a great way to get your protein fix for the day. Crudites on the side, in every colour, make the platter balanced!
Servings Prep Time
6-8 people 5 minutes
Cook Time Passive Time
0 minutes 2-3 hours
Servings Prep Time
6-8 people 5 minutes
Cook Time Passive Time
0 minutes 2-3 hours
Creamy Garlic Dip and Seedy Buckwheat Crackers
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Crudites with Creamy Garlic Dip and Seedy Buckwheat Crackers might well be one of my favourite ways to rustle up something simple and quite addictive for an everyday healthy nibble, a small get together, or even a lunch box snack. The dip is as simple as it is finger licking good, and is a great way to get your protein fix for the day. Crudites on the side, in every colour, make the platter balanced!
Servings Prep Time
6-8 people 5 minutes
Cook Time Passive Time
0 minutes 2-3 hours
Servings Prep Time
6-8 people 5 minutes
Cook Time Passive Time
0 minutes 2-3 hours
Instructions
Creamy Garlic Dip
  1. Whisk the cream + yogurt + olive oil + salt + lime juice until smooth.
  2. Finely chop remaining ingredients including the stalks of the coriander and greens of the green garlic.
  3. Stir in.
  4. Taste & adjust seasoning.
  5. Tip: Use as a dip, on crackers, on canapes, in a roll, as a marinadeSeedy wholegrain buckwheat crackers
Seedy wholegrain buckwheat crackers
  1. In the bowl of a food processor, grind together 65g sunflower seeds, almond meal, flax seeds, white & black sesame seeds.
  2. Add the smoked sea salt, buckwheat flour and wholewheat flour. Stir to mix, followed by the clarified butter. Mix again on high speed to distribute the fat evenly.
  3. Add the additional 35g sunflower seeds and stir to mix {low speed}.
  4. Stir the honey into the water, and slowly drizzle in enough to make a stiff yet pliable dough. Add more if required. {All flours have a different absorption capacity.If the dough is soft, add a tbsp or two of buckwheat flour}.
  5. Allow the dough to rest covered for a bit while you preheat the oven.
  6. Divide the dough into 4. Roll out one portion as thin as possible between 2 sheets of parchment paper.
  7. You can either cut into shapes using a pastry wheel/pizza cutter/knife, or leave it as one whole and roughly break it up. Alternatively, you could stamp out into fluted round shapes with a cookie cutter, and bake into tiny bite sized canape shells. I used the KitchenAid mini pie tray for some.
  8. Bake until they feel firm and begin to colour. Keep an eye on them after 20 minutes as they can colour and burn petty quick.
  9. Cool completely on cookie racks, and store in an airtight container
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