These Waitrose cookies are good .......
Cinnamon, Honey and Lemon Cookies
Prep 15 mins; Cook 15 mins (plus cooling)
125g unsalted butter
A good pinch of salt
125g clear honey
1 tbspn ground cinnamon
Finely grated zest of 2 lemons
100g porridge oats or oatmeal
200g jumbo rolled oats
50g sesame seeds, toasted
Preheat oven to 180°C, gas mk 4.
Line baking sheet with baking parchment.
Put butter, salt, honey, cinnamon and lemon zest in a saucepan and heat gently until the butter has melted.
Stir in the oats and seeds until evenly coated.
Drop dessertspoonfuls of the mixture on to the baking sheet, leaving space for spreading between each cookie.
Neaten the edges of each.
Bake for 10-15 minutes or until golden in the centre and starting to brown at the edges.
Cool for 10 minutes before removing from the paper, then leave to cool completely on a wire rack before serving.
Waitrose – December 2005
I'll have to look for the choc-coated flapjacks .........
.... no probs, Suz
... and if there are any chocoholics out there (I know there are really!) take a look at this blog:
Wow, some good (read brilliant) recipes there.
Danny, I'm reviving the porridge thread. Hope you don't mind! It is my very favourite breakfast, and when I was a student it was often supper, too.
Fond memories of porridge when I was a child. I think it was Scots Porage Oats – you know, the man in a kilt. I had a very strict way of eating it. We had it in big soup bowls. I couldn't decide which I liked better, with granulated sugar (I liked the slight crunch) or moist dark brown sugar ( I liked the lumps, which exploded in a brown sweetness in my mouth). So I would very seriously sprinkle one semi-circle with granulated and the other with brown, and then very, very carefully ease in the milk around the side without splashing the sugar, so that the disc of porridge separated from the plate and floated like an oaty island.
Last time I was back in the UK, I spotted a box of Scots Porage Oats, and for the sake of nostalgia bought it. I was most disappointed with its baby food-like, gelatinous texture! Tastes change I suppose. Now I like jumbo oats, not cooked too long. I mix in blueberries or blackcurrants, sometimes apple, sprinkle the whole thing with lots of cinnamon, and then lastly with 2 tablespoons of chia seeds. Hated flax, and it turns out chia seeds are better, and you don't have to grind them. Also they have almost no taste but add a nice little crunch.
Here is a recipe I have done again and again. It is truly wonderful . It's for overnight raisin oatmeal pancakes. I warn you, I freeze any extra, and end up eating them straight out of the freezer, still frozen, because they are so good.
This is altogether a dangerous site. Above the recipe, if you click on pancakes, there are so many ideas.
Porridge, porridge ? did someone mention porridge???
I love porridge - especially Flahavans (pronounced Flavans by my Irish kith & kin) and when we had it as children the only topping we ever got was sugar sprinkled on top with the cream from the milk drizzled around the edges.
To this day it is my favourite breakfast (or supper or pick me up when poorly).
Nowadays I enjoy these toppings:
Grated apple and plain yoghurt
Tinned prunes with the juice drizzled over and plain yoghurt
Any of my jams or jellies that have a.... err um 'loose' set
Fresh raspberries picked from garden (ditto strawbs)
If I can't get Flahavans then I try and get the Mornflake oats - they are quite good.
Lovely jubbly.....who would have thought the humble porridge breakfast would generated such interest and such enjoyment
Learn from yesterday, live for today, hope for tomorrow.
The only way I like porridge is when it's made with brown sugar, half milk and water, then with cream and golden syrup poured over it - then it's palatable . My Grandad (who was English, not Scottish) had porridge every day made with water and salt - no sugar, perhaps just a splash of milk when in the bowl . He'd turn in his grave to see the way I eat it. Or should I say, used to eat it.....as the sugar, cream and golden syrup are no longer an option for me .
I did buy some GF porridge and made it with vanilla rice milk (and no sugar) - it looked and tasted (I'm assuming!) like lumpy wallpaper paste
learning to love veg…..except celery :-O
Trying to enjoy life as it is
I think we all have been worrying about her Toni. She was so enthusiastic about the Forum, it seems strange that she would stop posting so abruptly.
I too love porridge. However I don't eat enough of it because although Scottish I really love it made with half milk and half water and sugar on the top.
Old teachers never die, they just lose their class
I use Rice milk a lot and must say I haven't noticed too much of a problem making porridge with it but I do it in microwave and that seems to really make the oats creamy (plus a heavy helping of lovely yoghurt on tops really helps).
Has anyone else tried the Onken brand of yoghurt? The Natural set one is gorgeous, really creamy and not bitter at all.
p.s. sorry to read of concerns about Sansho. I'm fairly new so havent 'met' her on here, but does she live in Tokyo? I was only saying to my hubby that there hasn't been anything about the earthquake on the news recently - wall to wall coverage and then nothing. I would like to know how they are getting on with trying to rebuild their lives.
Learn from yesterday, live for today, hope for tomorrow.
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