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Oatmeal and honey cake

Goodtoknow TV

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This hearty, oaty cake could not be easier to make. Using store cupboard basics, it costs just 26p per slice – a cheap treat for all the family.

  • Serves: 6-8

  • Prep time: 15 mins

  • Cooking time: 50 mins

  • Total time: 1 hr 5 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Top tip: Try adding some chopped walnuts to the oat topping for an extra crunchy texture.

Ingredients

  • 300g butter
  • 100g honey
  • 150g oats
  • 50g medium oatmeal
  • 100g light brown muscovado sugar
  • 150g self-raising flour
  • 4 medium eggs, beaten

Method

  1. Preheat the oven to 180°C (gas mark 4). Grease and base line a 20cm round loose-bottomed cake tin.
  2. Melt 100g butter with the honey and add the oats.
  3. Mix together the oatmeal, sugar and flour in a large bowl. Melt the remaining butter and stir into the dry ingredients with the eggs. Pour into the cake tin.
  4. Sprinkle the oat mixture on top and bake for 45-50 mins or until golden and a skewer inserted comes out clean.
  5. Serve warm with a drizzle of honey.

www.allaboutoats.com

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 17%
  • Saturday 16%
  • Sunday 5%
  • Different days every week 16%
  • In small bits all through the week 18%

Thanks, your vote has been counted!

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Red pesto tagliatelle

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Traditional green pesto is a versatile staple to any cook’s fridge. Red pesto is a great alternative; it’s sweeter and makes a great accompaniment for any pasta. This tagliatelle recipe can be whipped up and on the table in a super speedy 20mins and is sure to be a favourite with kids and adults alike. A clever tip is to freeze any leftover pesto in ice-cube trays; great for adding extra flavour to sauces, stews and even as a bruschetta topping

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

Another way to make red pesto is to use jarred pimento red peppers instead of sundried tomatoes. Or if you have the time, roast your own peppers in the oven with a drizzle of olive oil until very soft

Ingredients

  • 400g tagliatelle pasta
  • 100g sundried tomatoes
  • 30g fresh basil leaves
  • 50g almonds
  • 60g parmesan, finely grated
  • 2 garlic cloves
  • 100ml olive oil

Method

  1. Cook the pasta according to the packet instructions. Drain, reserving a cup of the cooking water. Set aside.
  2. In a food processor, whizz up all pesto ingredients until smooth. Add the pesto to the pan and stir through the pasta, adding a little of the reserved water if needed. Serve immediately with a fresh grating of parmesan.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

 62% 450 votes

 38% 450 votes

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Brigadeiros

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

A favourite Brazilian chocolaty sweet that is chewy like a bonbon. Easy to make and scrumptious to eat, serve them in little cake cases for easy pick up. These classic Brigadeiros would make the perfect food gift for friends and family. If preferred coat in multi-coloured sugar strands instead – ideal for kids parties. These simple treats only take 40 mins to make and just delicious.

  • Serves: 4

  • Prep time: 25 mins

    plus cooling time

  • Cooking time: 15 mins

  • Total time: 40 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Add finely grated orange rind for a zest twist, and try rolling the mixture in different coloured cake decorations for a colourful display.

Ingredients

  • 397g can sweetened condensed milk
  • 4tbsp cocoa powder
  • ¼tsp salt
  • 30g unsalted butter
  • 1tsp vanilla extract
  • Chocolate strands for decoration

Method

  1. Pour the condensed milk into a heavy based saucepan. Sift the cocoa powder on top and mix in along with the salt.
  2. Cook, stirring constantly, over a low heat, keeping the mixture barely simmering to prevent burning and sticking and cook for 10-15 mins, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
  3. Remove from heat and stir in the butter and the vanilla. Scrape into a heatproof bowl and leave to cool then chill for about 30 mins.
  4. Divide the mixture into approx.20 pieces and each piece into a ball – if the mixture is too sticky to handle, brush your hands light with a little vegetable oil.
  5. Put the chocolate strands on a small plate and roll each sweetie in the strands to coat all over then place in a small cake case and chill until ready to serve.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

 61% 489 votes

 39% 489 votes

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