Tag: sunflower oil

Christmas-spiced flapjacks

Goodtoknow TV

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

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

  1. Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and line a 20x25cm tin with greaseproof paper.
  2. Put all of the dry ingredients into a large bowl and mix well.
  3. 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.
  4. 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.
  5. 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

Cooked this? Upload a picture to our Facebook page

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!

Today’s poll

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%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Keema

Goodtoknow TV

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

This is a really quick, tasty and economical mid week curry that all the family will love. Minced lamb cooks quickly, but try to use lean mince to keep the fat content down. Traditionally a mild curry, you can increase the heat if you like. It is quite a ‘dry’ curry without too much sauce so is best served with Naan bread, but you can serve it with boiled or steamed rice. Top with a dollop of yogurt or with mango chutney if liked.

  • Serves: 4

  • Prep time: 15 mins

  • Cooking time: 30 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste

Ingredients

  • 1tbsp sunflower oil
  • 2 onions, peeled and thinly sliced
  • 2 cloves garlic, crushed
  • 2cm piece root ginger, grated,
  • 1tbsp ground cumin
  • 2tsp ground coriander
  • 1/4tsp chilli powder
  • 1/4tsp turmeric
  • 500g minced lamb
  • 6 tomatoes, chopped
  • 100g frozen peas
  • 1tbsp fresh chopped coriander leaves
  • 1tbsp fresh chopped mint
  • 1tbsp lemon juice

Method

  1. Heat the oil in a medium saucepan and fry the onions for about 10 mins until tender and just beginning to colour.
  2. Add the garlic, ginger and spices and cook over a low heat for 1-2 mins to release their fragrance.
  3. Add the lamb and fry until browned all over. Add the tomatoes, taste and season with salt and pepper if needed. Reduce the heat to low, cover and let the mince cook for 15 mins. Add the peas, coriander, mint and lemon juice and heat through. Serve with hot chapattis

By Nichola Palmer

Cooked this? Upload a picture to our Facebook page

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!

Today’s poll

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

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close