Farmersgirl Kitchen

Tuesday, 8 July 2014

Hugh's Honey and Peanut Butter Flapjacks

There was nothing in the biscuit tin. There was nothing in the cake tin. I wanted something sweet now what did I have in the cupboard that would make a quick and easy sweet treat? I always have oats, dried fruits and a mix of pumpkin and sunflower seeds that we use in our bread, so I went looking for a FLAPJACK recipe and found this one by Hugh Fearnley-Whittingstall in River Cottage Every Day:

Honey and Peanut Butter Booster Bars

Makes 16

125g unsalted butter
150g soft brown sugar or light muscovado sugar
125g no-sugar-added crunchy peanut butter
75g honey, plus a little more to finish
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
200g porridge oats (not jumbo)
150g dried fruit, such as raisins, sultanas and chopped apricots, prunes or dates, either singly or in combination
150g mixed seeds, such as pumpkin, sunflower, poppy, linseed and sesame

Preheat the oven to 160C/gas mark 3. Grease and line a baking tin, about 20cm square.

Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.

Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.

Scatter the remaining seeds over the surface and trickle with a little more honey. Bake for about 30 minutes, until golden in the centre and golden-brown at the edges.

Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.

These bars are really very moreish and you only need a small piece to fill you up. The fruit I used was mainly raisins with some dried cranberries and dried apricots. I used a mixture of smooth, crunchy and three nut peanut butter, because that's what I had in the house. The peanut butter doesn't dominate the taste of the bars and they are the soft and fudgy type of flapjack rather than the crisp, crunchy type.

I'm entering the flapjacks for Tea Time Treats, the monthly blog challenge run by Karen at Lavender and Lovage and Janie at The Hedgecombers. July's Tea Time Treats is being hosted at The Hedgecombers.

Labels: apricots, cranberries, dried fruit, flapjacks, honey, Hugh Fearnly-Whittingstall, oats, peanut butter, raisins, Tea Time Treats

Saturday, 25 February 2012

Slow Cooked Aromatic Pork

I'm not a huge fan of roast pork. I know, I know, you all love your pork crackling but it just doesn't do it for me. However, this recipe makes the most meltingly delicious pork with all the fragrant flavours of the far east without being overwhelming the meat.

I used a pork joint from Marks and Spencers for this recipe.

The pork is smeared with a paste of various spices, cooked at a high temperature for 30 minutes then on a low heat for 4-5 hours.

Slow Cooked Aromatic Pork is a Hugh Fearnley-Whittingstall recipe from his column in the Guardian and I'm entering it for the February River Cottage Rocks#2 challenge which is 'Sunday Lunch'.

I'll also be adding it to the Slow Sunday blog hop at Lavender and Lovage

Labels: Hugh Fearnly-Whittingstall, Lavender and Lovage, Pork, River Cottage Rocks, slow cooking, Slow Sunday

Saturday, 11 February 2012

River Cottage Rocks - Jerk Chicken

There's a new cooking challenge - it's called River Cottage Rocks and it's run by Jo at Jo's Kitchen (The Hungry Blogger). I don't own a single book by Hugh Fearnly-Whittingstall although I have my eye on the Vegetarian one from his last series. However, there are recipes a plenty on the Guardian website so that did not deter me.

I liked the look of this Jerk Chicken with Rice and Peas and, strangely, I have never made Jerk chicken, so it was something that I wanted to try. I used skinned chicken breasts as that was what I had in the freezer and I have to say that they were absolutely delicious, not dry at all and there was just the right amount of heat in the paste. I didn't leave it overnight, but put the paste on in the morning and left it for around 5 hours before cooking. The rice and peas I'm not so sure of, I think I would like to check out some other recipes for this as I was slightly disappointed in the lack of flavour.

The closing date for this challenge is 12th February, so you need to get your skates on if you are going to take part!

Labels: allspice, Chicken, hot, Hugh Fearnly-Whittingstall, jerk chicken, kidney beans, peas, rice, spice

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Farmersgirl Kitchen

Tuesday, 8 July 2014

Hugh's Honey and Peanut Butter Flapjacks

Saturday, 25 February 2012

Slow Cooked Aromatic Pork

Saturday, 11 February 2012

River Cottage Rocks - Jerk Chicken

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