Crumbly Oat Biscuits

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“This is a good recipe!” I got told by my baby boy! As he took a big bite!

He’s been going on about cookies for days because of the Cookie Monster. So I dedicated yesterday to making cookies/biscuits.

A recipe where there’s not a lot of prep. Just combining, stirring, patting and baking. I was pleasantly surprised with the snap of the biscuit and its texture is crunchy yet crumbly. I have a whole tin full of sweet delights now! I think my Cookie Monster of a son will be happy and satisfied for some time!

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INGREDIENTS

225g self-raising flour
200g porridge oats
170g sugar
225g butter/low fat spread
2 tbsp sunflower oil
1 tbsp golden syrup
1 tbsp hot water
½ tsp bicarbonate of soda

METHOD

• Preheat the oven to 180°c, line and grease a baking tray

• Mix the dry flour, oats and sugar in a large bowl

• Melt the butter and golden syrup on a low heat, once melted add the hot water followed by the bicarbonate of soda. Stir through, it will start to fizz and bubble

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• Gently pour this into the dry ingredients and mix well. Pour in the oil and use your hands to combine everything

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• Take a little of the biscuit mixture roll into a ball and pat into a disk of 4cm

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Evenly lay them on the tray as they will expand in width in the oven

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• Bake for 12-15 minutes until golden brown

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Let them rest for a while on the tray as they will be soft and then transfer onto a cooling rack

• Repeat for the rest of the mixture

Once done, make a cup of tea! You’ve earned a well deserved break and don’t forget the biscuits!

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An instant late lunch bhel snack

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I still had some tangy hot green chutney left over from this morning and after our long walk in the park, we were famished!

As I treated my husband to breakfast he took on the lunch task.  Within 10 minutes whilst I was playing with the boys I found myself being handed a plate of crunchy munchy bhel! With cooked potato and all! 

Ready made Indian snacks put together with coriander, onion, lemon and spices and most importantly coated in the chutney from this morning 🙂

I’ve just finished a bowl full! I’m about to have a second round. I’m loving my Sunday so far! Hope you are too x

Chilli cheese fingers

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Today’s quick and easy snacky type of lunch consisted of my 2 favourite things! CHILLI & CHEESE!!! You know how much I love cheese from my past recipes but chilli only came into play after I got married and even more after I had my two children.

When I was young I just couldn’t handle any heat, I felt like it would irritate my stomach but now it’s a very different story. I just am addicted to that hit and buzz of heat from the chilli on my tongue and I seriously can’t get enough. Must have been the baby hormones that changed me this much! Lol!

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So it’s Saturday, I was hoping to get our weekly shop done but decided that I will try and have a food clear out week and make recipes based on what I have. With no fresh vegetables, the cheese, green chilli, dried oregano combination came up adorned in a crispy tortilla wrap.

I know really easy huh? But the trio of flavours worked well alone…no need for tomato either! Leaving the saltiness of the cheddar, the heat of the chilli and an Italian note from the oregano….ummmm bellisimo!

INGREDIENTS

Ready made tortilla wraps
Fresh green chilli sliced finely
Grated cheddar cheese
Dried oregano
Olive oil

METHOD

• Heat a little oil in a non stick frying pan on a low to medium heat, lay down the tortilla and on half of it sprinkle the cheese and oregano

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• Place as much chilli as you wish, depending upon the heat factor you wish to achieve and then fold

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• Using a spatula press down. Cook on both sides until golden brown and the cheese has melted and is stringy

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• Take out the folded wrap and slice into fingers. Great for toddlers without the chilli as a finger food!

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Enjoy with a dipping sauce of your choice. I went with a tangy Mexican sauce that I love! So Mexican quesedilla with an Italian twist!

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Samosa masala toasted sandwich

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Bored of your usual sandwich fillings? If so, try this samosa masala sandwich. If you like samosas you will love this!

A healthy filling, apart from the cheese but you could leave that out! On toasty brown wholegrain bread which gives you your fibre intake. Ok! so I’m trying to be healthy in balancing out the naughty sweet recipes I post! Lol!

A quick recipe to satisfy your hunger pangs. If you fancy something sweet after, try my basil seed sweet faluda milkshake!

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Have an awesome day…see you tomorrow x

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INGREDIENTS

2 large red potatoes chopped into small cubes
1 small onion finely chopped
1 cup frozen garden peas
1 tbsp sunflower oil
1/4 tsp cumin seeds
1/4 tsp mustard seeds
Pinch of asafoetida
2 tsp ground cumin & coriander powder
1/3 tsp turmeric
1 tsp garam masala
1 tsp salt or to taste
A splash of tomato passata
Fresh coriander chopped

for the sandwich
Slices of brown wholegrain bread
Mozarella or cheddar grated
Butter

METHOD

Heat the oil with the onion,cumin, mustard seeds and asafoetida. Once they start to sizzle add the potatoes and coat well in the oil

Throw in all the dry spices and seasoning with the onion and combine well

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Pour in a little water to aid the potato cooking process

Bring to the boil and then cover and simmer on a low flame for 10 minutes
Stirring occasionally

Throw in the peas, mix and simmer for a further 5 minutes

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Stir in a little tomato passata and cover again on a low heat for 5-10 minutes

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Make sure the potatoes are soft and tender. Then garnish with coriander

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To make the sandwich toast two slices of bread and melt a little grated mozzarella or mature cheddar on one toast and butter the other

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Spread the potato pea filling on one of the toasts. Sandwich together and then slice in half.” Voila!” your samosa sandwich with cheese is good to go x

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Anya potato thins

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I was at my parents home this week and my Mum had bought a potato variety called Anya. They resemble new potatoes as they are small but a little more elongated. I found them naturally sweeter than your average white potato.

My Dad wanted to fry them but I thought to bake them to be healthy! So he prepped them, I added the ingredients to the potatoes and together we came up with this I must say wonderful recipe for potato thins!

Even to this day he is very adventurous with his cooking style and will adapt or change things to improve what he already knows. I guess my creative streak comes from him and willingness to try different methods of cooking.

Thanks Dad! I had a great time making and cooking this recipe with you. I’m sure we will be doing a lot more cooking together so I can show off your wonderful skills and love of food!

INGREDIENTS

500kg Anya potatoes thinly sliced
4 cloves garlic crushed
1 tsp dried oregano
1 tsp salt
2 tbsp olive oil
A little fresh lemon juice

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METHOD

• Place the potato slices in a large mixing bowl and add the garlic, oregano, salt, olive oil and a couple of squeezes of lemon juice

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• Mix all the ingredients with your hands and then massage the potato slices for a few minutes to infuse the flavours into the potato

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• Lay out the slices onto two baking trays

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and roast in a preheated oven at 180°c for 25 minutes

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Check on the thins and turn them around. Roast again for a further 20 minutes or until they are tender and golden brown

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Enjoy with some salsa or guacamole

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