Tag: Free

Christmas-spiced flapjacks

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Flapjacks are a great mid-morning snack that gives you lots of slow-release energy to help keep you full up until lunch. These flapjacks are really healthy as they contain no butter and if you use honey, only natural sugar. By adding some extra spices and dried cranberries, you can give your usual flapjacks a Christmas twist. The mixed seeds also give the flapjacks a nice crunch. You could make these tasty flapjacks as a quick and inexpensive Christmas food gift, or use them to give yourself fuel ready for Christmas shopping!

Makes: 16
Prep time: 15 mins
Cooking time: 20 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

Flapjacks keep really well. Once cut and cooled, store in a tin for up to two weeks.

Ingredients

320g porridge oats
80g mixed seeds (any combination of sesame, sunflower, pumpkin, hemp or linseeds)
40g dried cranberries
40g dried figs, chopped with scissors
80g raisins
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp mixed spice
100ml sunflower oil
185ml honey or golden syrup

Method

Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and line a 20x25cm tin with greaseproof paper.
Put all of the dry ingredients into a large bowl and mix well.
Measure the sunflower oil and honey or golden syrup into a measuring jug. Warm in the microwave for 30 seconds before pouring over the dry ingredients. Stir well to combine.
Pour the mixture into the tin and press down well, neatening off the edge if it doesn’t quite reach the end of the tin.
Bake in the oven for 20 minutes until the oats are golden. Leave to cool in the tin before turning out and cutting into 16 squares.

By Jolene Lynch

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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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What’s your budget to spend on food and drink for Christmas this year?

£151+ 23%
£101-£150 16%
£71-£100 11%
£51-£70 10%
£31-£50 12%
Less than £30 10%
I don’t know yet 7%
I’m not setting a budget 11%

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Dark chocolate brownies

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These classic chocolate brownies are made extra-special with a delicious choccie glaze. They can be stored in an airtight container for up to 2 days

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Ingredients

For the brownies:

½ cup butter
3oz plain chocolate, chopped
1&frac13; cups sugar
2 large eggs
1 tsp vanilla essence
½ cup plain flour
½ cup chopped walnuts

For the chocolate glaze (optional):

&frac13; cup whipping cream
1 cup plain chocolate chips
1 tsp vanilla essence

Method

Add the butter and chocolate to a medium pan over low heat. Stir frequently until melted and smooth. Remove from the heat and stir in the sugar, eggs, vanilla, flour and walnuts until well blended.
Spread the batter evenly in a buttered and floured 8in square baking pan.
Bake at 180°C/160°C fan/350°F/Gas Mark 4 for 25 to 30 minutes until the edges feel firm to the touch and begin to turn a shade darker.
Meanwhile, make the chooclate glaze. In a small pan, stir the whipping cream and chocolate over low heat until melted and smooth. Stir in the vanilla essence.
Run a knife between the pan rim and the brownie. If desired, spread with the chocolate glaze. Allow to cool in the pan on a rack for about 1 hour. Cut into 9 or 16 squares.

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Nutritional information per portion

Calories 195(kcal)
Fat 12.0g
Saturates 5.8g
Salt 0.1g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

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

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Are you planning on making food gifts for Christmas this year?

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Victoria sandwich

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Isabella Beeton is one of the most famous cookery writers in British history and this is the ultimate Victoria sponge cake recipe.

Serves: 5-6
Prep time: 35 mins

(including decorating time)
Cooking time: 20 mins

(plus cooling time)
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

Child friendly
Editor’s pick
Make in advance

That’s goodtoknow

Top tip: ‘A properly cooked sponge cake should be firm in the middle and have slightly shrunk away from the sides of the tin. It should also spring back when you touch it.’

Cake expert, Eric Lanlard

Ingredients

4 eggs
Their weight in pounded sugar, butter and flour
¼ tsp salt
A layer of any kind of jam or marmalade

Method

Beat the butter to a cream and dredge in the flour and pounded sugar. Stir these ingredients well together, and add the eggs, which should be previously thoroughly whisked.
When the mixture has been well beaten for about 10 mins, butter a Yorkshire-pudding tin, pour in the batter, and bake it in a moderate oven for 20 mins.
Let it cool, spread one half of the cake with a layer of nice preserve, place over it the other half of the cake, press the pieces slightly together, and then cut it into long finger-pieces. Pile them in cross bars on a glass dish, and serve.

Recipe taken from Mrs. Beeton’s Cookery and Household Management, Isabella Beeton [1874] London.

Mrs Beeton’s Cookery and Household Management is now published by Weidenfeld and Nicolson, a division of the Orion Publishing Group.

Mrs Beeton is a registered trademark.

www.britegg.co.uk

By British Lion Eggs

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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.