A Cornish girl's food adventures

Tag: oats

Chocolate and hazelnut flapjack bites

Chocolate and hazelnut flapjack bites

Who doesn’t love a good flapjack? Soft and chewy and gooey with all sorts of delicious treasures hidden amongst the sticky, syrup drenched oats. These are especially indulgent with their combination of hazelnuts and rich chocolate. You can use any chocolate you like but I […]

Gingerbread granola

Gingerbread granola

I might have mentioned this before but my family doesn’t eat Christmas dinner (we have it on Christmas Eve instead) but we do enjoy a Christmas day brunch before the present opening begins. And this is the perfect recipe to kick off the big day. […]

Sour cherry crumb bars

Sour cherry crumb bars

The little cherry tree in our garden has really out-done itself this year. It’s not much bigger than me but it’s managed to produce masses of fruit. As they are sour cherries I do have to cook them before we can enjoy them, just to sweeten them up a little. I’ve stashed a load in my freezer to make some more of my cherry and cinnamon jam but there were still plenty of cherries on the tree so I thought I’d make a batch of this sweet treat.
The bars are delicious with a rich, tender buttery base, tart, sweet fruit layer and a lovely crumbly topping. They’re perfectly portable for picnics but equally delicious served slightly warm with a dollop of clotted cream.
The moisture from the cherries does have a slight tendency to soften the base a little but it can be easily crisped up again with a few minutes in the oven if you don’t manage to polish off all of the bars on the first day!

Ingredients
makes 18 ish
base
250g plain flour
60g finely ground semolina/polenta
40g cornflour
100g sugar
50g soft light brown sugar
1 tsp baking powder
big pinch of salt
1/2 tsp grated nutmeg
200g cold butter, cubed
1 egg
filling
350g fresh cherries (weight with pits)
2 tbsp cornflour
3 tbsp sugar
topping
50g oats

Pre-heat your oven to 190°c and grease and line a rectangular baking tin (one that’s a centimetre or so deep).
Whisk together all of the dry ingredients for the base, ensuring that they are well combined. Lightly rub in the butter, to leave you with a mixture like coarse bread crumbs. Lightly beat the egg and use this to bring the mixture together a little, the egg should be absorbed but the mixture should still be crumbly and not form a cohesive dough.
Press approximately 3/4 of the mixture into the tin, smoothing off the surface. Pop this in the fridge to chill whilst you prepare the filling.


Slice the cherries in half and remove the stones. Toss them in the 3 tbsp of sugar and 2 tbsp of cornflour, making sure that they are well coated. Spread them in an even, single layer over the prepared base.
Add the oats to the dough mixture that you reserved earlier to create a crumble topping and then scatter this over the cherries. Bake for 30 minutes, until the fruit is bubbling a little and the topping is golden brown.
Leave to cool completely before slicing into crisp, crumbly bars of deliciousness.

Banana muesli muffins (vegan)

Banana muesli muffins (vegan)

I am loving the warm weather that the UK has been blessed with recently. Seriously, I won’t hear a word of this ‘it’s too hot’ nonsense. It is glorious! But whilst I love the warm weather it is playing havoc with my fruit bowl. Honestly, […]

CRANACHAN ICE CREAM (no churn)

CRANACHAN ICE CREAM (no churn)

I think that Mr Colonial Cravings is the only member of his family who celebrates his Scottish heritage on Burns Night. I think that this is partly my influence (I don’t think he’d ever eaten a Burns dinner before we met) and partly because it’s […]

APPLE GRANOLA BREAKFAST PARFAIT

APPLE GRANOLA BREAKFAST PARFAIT

Apple granola parfait

So, for one reason or another, I had a lot of apples that I needed to make use of quick-smart before they started to turn themselves to cider right there in my fruit bowl. The obvious answer was to make apple sauce which I could then put in my freezer. Which is what I did. Now I have lots of apple sauce in my freezer. Cue this yummy solution.
Obviously you could make up a multiple batch of the granola and just eat it like that, maybe with some dried fruit and nuts tossed in it, but I really like to serve it this way, with extra apple sauce and lots of creamy, tart Greek yoghurt. Certainly more appealing than my usual bowl of shredded wheat for breakfast.

Apple granola parfait

To make the apple sauce you just need to peel, core and chop your apples and simmer them in a little water until they are soft and mushy. No sugar, no spices, no extra juice, just fruit and water. This keeps it super-versatile.
I haven’t put a number of portions here because it totally depends on the size of your serving dishes, but I should imagine that this would be enough for 3-4 people unless they were really hungry.

Ingredients

85g oats

85g unsweetened apple sauce
1 tbsp oil
1 tbsp honey
1/4 tsp ground cinnamon
1/4 tsp ground allspice
pinch of salt

fat-free Greek yoghurt and extra apple sauce to serve.

Pre-heat your oven to 200°c.
Stir together the apple sauce, oil, honey, spices and salt in bowl. Fold in the oats and mix it well. Spread the mixture onto a non-stick baking tray and pop it in the oven for 30 minutes, stirring it occasionally so that it browns evenly. Once the granola has cooked leave it to cool on the tray.
When you are ready to serve it simply layer it with some Greek yoghurt and apple sauce in a pretty glass. If you like you can sweeten the apple sauce with a little sugar/honey or flavour it with some spices/vanilla.

Apple granola parfait

Happy Burns Night!

Just a couple of suggestions to follow your haggis, neeps and tatties tonight… WHISKY GALORES CRANACHAN Bag pipes not required…enjoy!

MARMALADE MUFFINS

MARMALADE MUFFINS

  I’m almost certain that these are what Paddington Bear would choose for breakfast on the go. They’re tender and fluffy the way that a muffin should be but with a real smack-in-the-mouth orangey-ness. I’ve used whole-wheat flour and oats in the batter to give […]

CRANACHAN

CRANACHAN

cranachan

When I was young it was not uncommon for my family to celebrate Burns night. We’re not Scottish but my parents lived in Paisley for a while and my brother was born there so I think that was always enough of a link to justify a night of indulgence.
When I first met Mr Colonial Cravings I was surprised to learn that despite having a Scottish grandfather he didn’t get stuck into the ‘neeps & tatties’ every 25th January. Having introduced him to Burns supper he now drops unsubtle hints for the week before hand every year.
I think my chances of sourcing our usual MacSweens veggie haggis on this side of the pond are fairy slim so this year we will just have to settle for Burns dessert.
cranachan I have to admit that the way that I make my cranachan isn’t particularly traditional but the flavours are all there. I prefer to keep the crunch in the oats by making them into granola first rather than simply toasting them.

Ingredients
Serves two

cranachan

60g oats
2 tbsp honey
1 tbsp flavourless oil
175ml double cream
70g raspberries (it’s okay to use frozen)
3 tbsp whisky

Start by gently melting together the oil and 1 tablespoon of honey before adding the oats and tossing it all together until the oats are well coated. Spread this out on a lined baking sheet and toast in an oven at 170°c for about 20 minutes, turning halfway through, until it’s golden. Leave to cool completely and crisp up.
cranachan Put the whisky, cream and remaining honey into a large bowl and whip until the cream forms soft peaks.
Build the cranachan by either layering the oats, raspberries and cream into glasses or by gently folding it all together like a Scotch Eaton Mess.

cranachan

SESAME MAPLE FLAPJACKS

SESAME MAPLE FLAPJACKS

My most recent clutch of visitors brought with them a selection of yummy treats from Marks & Spencer. I have been trying to ration my consumption of them but I have been reminded of how much I love flapjacks! Confusingly in the USA flapjacks are pancakes […]