Condensed milk chocolate chip cookies (no eggs).

A full biscuit barrel is a good thing to have.

This is my go-to recipe when I want to make cookies that don’t require thinking.

It comes from a wonderful little book that I bought from Aldi a few years ago, called “Cookies, Slices and Squares.”  I’ve not made a great many of the recipes it contains, but all those I have tried have been amazing.

I like to have some home-made biscuits in the house for The Boy. I’ll make a batch once a fortnight or so, keep most of them in the fridge and put four or five into a tin on the counter for him to nibble with his hot beverage of choice.

The beauty of butter-based cookies like these, is that they are far too hard to eat straight out of the refrigerator. Also, the flavour is much better developed at room temperature…do you see my strategy here? Basically, I’m ensuring that he doesn’t scoff the whole lot at one sitting.

This is a cookie recipe. It’s much softer when finished than Aussie biscuits are – cookies have a ‘cakey’ centre where biscuits are the same hardness all the way through.

condensed milk - ready to go.

condensed milk – ready to go.

This recipe uses sweetened condensed milk instead of eggs. One tin of condensed milk will get me three batches of these cookies. I pour the leftover milk into little jelly jars and keep it in the fridge until I need it. One jelly jar is the exact amount I need for the recipe, so it works out well.

It begins with creaming softened butter and caster sugar.

Cream butter and sugar.

Cream butter and sugar.

Then you whip in the condensed milk until combined.

Condensed milk joins the mix.

Condensed milk joins the mix.

To this plain flour sifted with baking powder is added and stirred in well. The recipe then calls for MASSES of chocolate chips – 300 g of them. This is what a batter with that amount of chips looks like … just for reference purposes.

Lashings and lashings of chocolate chips.

Lashings and lashings of chocolate chips.

Now I am of the belief that no everyday snacking cookie requires this much chocolate in it. I have (obviously) made them with it in the past, but only for special occasions or for gifts. On some occasions I have made up the 300 g with a combination of different types of chips – dark, milk, white and caramel – and it has worked beautifully.

I usually make these with 100 g worth.

Less chocolate works quite well too.

Less chocolate works quite well too.

It still works and no-one feels deprived of chocolate. Really, truly.

I then use a metal ice cream scoop with a 1 inch diameter to measure out the cookies onto a paper lined baking sheet.

A one inch ice cream scoop will save you trouble later...

A one inch ice cream scoop will save you trouble later…

This method means that they are all around the same size which helps with both portion control and arbitrating amongst judicially minded offspring – you know how it goes, “Muuuuum, it’s not fair! Her biscuit is bigger than mine!”

We’ve all been there.

It also helps if the kidlings are assisting you with your baking…

Aren't they cute?

Aren’t they cute?

Press down gently on the top to flatten slightly and pop into a moderately hot oven for around 15 minutes, or until slightly golden.

Yum.

Yum.

Leave them to cool for 5 minutes on the tray before removing to a cake rack to cool completely. They will still be soft when you take them out of the oven.

Also, DO NOT eat a hot cookie. Melted chocolate will burn. You have been warned.

Adequate choc chips for all...

Adequate choc chips for all…

As you can see, the smaller amount of chocolate chips is hardly inadequate.

Transfer to whatever receptacle works for you and enjoy.

The biscuit barrel is full.

The biscuit barrel is full.

Condensed milk chocolate chip cookies

  • Servings: makes 28
  • Difficulty: easy
  • Print

Ingredients

200 g (7 oz) butter, softened

75 g (2¾ oz) caster sugar

125 ml (4 fl oz) sweetened condensed milk

250 g (9 oz) plain or all purpose flour)

1 tsp baking powder

300 g (10 ½ oz) chocolate chips or chunks (or less, if you prefer)

Method

Preheat the oven to 180°C/350°F.

Line one or two baking sheets with baking paper.

Beat the butter and sugar together in a large bowl until pale and creamy.

Pour in the condensed milk and beat to combine.

In a separate bowl, sift together flour and baking powder.

Add to the butter mixture with the chocolate pieces and mix to combine.

Roll into tablespoon sized balls (or use an ice cream scoop) and place on the prepared baking sheets, leaving room to spread. Press down gently with your fingertips or a fork to flatten slightly,

Bake 15-18 minutes or until golden.

Remove from oven and allow to sit for 5 minutes before transferring to a cake rake to cool completely.

Cookies will harden on standing.

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Swiss Roll

The first time I made a Swiss Roll I do believe it was in my Home Economics class and I was around 14 years old. That was over 30 years ago.

It was also the last time I made a Swiss Roll.

In case you haven’t picked up on this yet, Swiss Roll making isn’t a high frequency activity in my kitchen.

Got it?

Anyhoo…I needed to make something for my Thursday lunch group.  It needed to be something simple and non energy-sapping. I’d just made a double batch of Lemon Butter and thought maybe some of that could be used in …  something?

Lemon Butter.

Lemon Butter.

Then I remembered that one of the ladies at the group is doing a cookery course and one of her assignments was a sponge cake filled with lemon curd.

‘What about a Swiss Roll?’ something whispered in the back of my head.

So I went with it.

I found this very simple recipe here on one of Jamie Oliver’s sites. I can honestly say it’s one of the easiest things I have ever made.

The hardest part was working out whether I had a Swiss Roll tin! I knew they were big and flattish but…so I asked Mr Google and found the answer resided here, with the ever delectable Nigella Lawson.

A Swiss roll tin is a specific tin that is designed to bake a thin, rectangular sponge cake that is then rolled up to make a Swiss roll (jelly roll or roulade). It has slightly raised edges (about 2 to 3cm/3/4 to 1 inch) deep and has dimensions of roughly 23 x 33cm (9 x 13 inches).

I had one of those. It was all good.

I also had all three (3!) of the necessary ingredients.

I used a stand mixer because I can’t hold things very well right now and I could just turn this on and block my ears. If you have a hand-held electric beater or whisk then go for it. If you have none of these things but are possessed of a balloon whisk and well-developed biceps, then feel free to join in the fun.

Heat your oven to 200°C/400°F.

Start with sifting a teeny amount of caster sugar into a bowl and add three eggs.

Start with eggs and sugar. Now beat.

Start with eggs and sugar. Now beat.

Whisk the two together until the mixture becomes thick and creamy.  This could take quite some time. I stopped at one point and decided to add some lemon zest to the batter just to tie it to the lemon butter a bit better. Not sure it made a measurable contribution in the end.

You can see it's getting a little thicker here.

You can see it’s getting a little thicker here.

It still wasn’t thick enough though. You are looking for a thick, creamy looking batter. You’ll know you’ve reached the right point when the beaters start to leave a trail in the mixture, like this…

Can you see the ripples? That.

Can you see the ripples? That.

Put your electric beaters away; from this point on being gentle is your game plan.

Sift the Self Raising flour into a bowl and then sift it again into the mixture. Fold it through the egg mixture using a metal fork.

Gently fold in the flour.

Gently fold in the flour.

I might be the only person you know who uses a fork for this, but it works. Folding is basically the same as stirring, but in slow motion. You are trying not to beat out all the air that you have just beat into the egg mixture. Think of the flour as just being there to stabilise that structure.

Once all the flour is incorporated, stop.

2015-08-26 17.17.03

Line your Swiss roll tin. Pour the mixture into the tin and spread out with a spatula. Again, be gentle.

Trim the paper after you've filled the tin.

Trim the paper after you’ve filled the tin.

Bake for 7-8 minutes, until lightly brown and fully set.

In retrospect, I think mine could have used a few minutes more...

In retrospect, I think mine could have used a few minutes more…

Now, this here is the secret bit so listen up!  I remembered this from Home Ec. all those years ago.

Mrs Wood would be proud.

You’ve got to roll it up while it’s still warm and let it cool that way. That prevents cracks (and tears ) caused by rolling up a cold cake.

So, using the paper lining, pull the cake up out of the tin and onto a cake rack. Decide if you want to roll from the long side or the short and orient your cake accordingly. Mine was to serve a lot of people after a lot of food – small slices would do. I went for the long side roll.

Pull the paper away from the other edges, so it doesn’t get rolled into the cake.

Pull your lining paper away from the other edges.

Pull your lining paper away from the other edges. As you can see, a few minutes more in the oven might have been in order…

Roll up slowly with the lining paper still on. This will stop it from sticking to itself when you need to unroll it later.

Roll up your roll. (Sorry.)

Roll up your roll.

Then roll your roll up in a clean, dry tea towel. Leave it until it is completely cool.

Roll into a tea towel.

Roll into a tea towel.

Alternatively, you might wish to remove the backing paper and use a tea towel in its place so that the fabric is holding the cake apart. I didn’t have any tea towels without a pile to hand and that would have only ended badly.

When it is completely cool, unroll and fill with lemon butter if you wish.  You might also like to use jam, or thickly whipped cream. Just remember that you need to roll it up again, so don’t slather it on or you’ll have filling oozing out everywhere.

Spread with your filling of choice.

Spread with your filling of choice.

Re roll, this time leaving the paper (or tea towel) behind.

Re-roll.

Re-roll.

I wrapped mine up, sausage-like, in cling wrap and refrigerated it overnight.

Swiss Roll sausage

Swiss Roll sausage

To serve, place on a serving tray and sprinkle with icing (confectioner’s) sugar – I forgot to take a picture of this bit. Sorry.

This is what it looked like after we’d eaten most of it though…

Cross-section.

Cross-section.

It was very well received.

Swiss Roll

  • Servings: 4-8
  • Difficulty: Easy
  • Print

Ingredients

3 eggs

75 g caster sugar

75 g self-raising flour

2-3 tablespoons jam/lemon curd

Method

Heat oven to 200°C/400°F.

Grease and line a Swiss Roll tin with greaseproof paper.

Sift the flour onto a plate.

Place the eggs and sift sugar into a mixing bowl.

Whisk using an electric beater until the mixture becomes thick and creamy and the beaters leave a visible trail. About 5 minutes.

Sift the flour (for a second time) into the mixing bowl and gently fold into the mixture using a fork.

Pour the mixture into the prepared tin and spread out gently with a spatula.

Bake for 7-8 minutes.

Turn out of the tin onto a cooling rack and gently remove the backing paper.

Roll up using a clean, woven tea-towel and leave until cool.

When cool, unroll and spread with your desired filling.

Re-roll. Place on serving dish with the edge of the roll on the bottom, and sprinkle with icing or confectioner’s sugar.

Slice to serve.

 

 

 

Asian Spiced Meatballs

These little darlings are something you can mix up in bulk and freeze in advance.

They take a tiny bit of time, and can be a little icky to prepare (especially if you don’t like handling raw meat), but are totally worth it.

These meatballs can be made as large or as small as you like and you may use any ground meat you happen to have,.

I developed this with chicken mince – mostly because I am not a fan of chicken.

Sue me.

This recipe can be doubled, tripled, or even quadrupled if you want. You might even want to enslave, exploit, encourage your children to help roll them once they’re mixed.

So, here we go. Pay attention and don’t blink or you’ll miss something…

Dump your minced/ground meat into a suitable bowl. Then add a good spoonful each of minced garlic and crushed ginger. I always have little jars of those two things in my refrigerator.

However, you can use fresh if you prefer.

Add some aromatics to your meat.

Add some aromatics to your meat.

Mix through thoroughly. You may want to use a fork for this to help you break up the meat properly and distribute the flavourings more evenly.

Then add a good shaking of whatever spices you think you’d like. My standards are ground cumin, ground coriander and a few chilli flakes – you may like to use a garam masala, or add ground ginger as well; finely chopped parsley or coriander/cilantro also make good additions.

Go for it. Use what you know you like.

Spice it up.

Spice it up.

Mix that through. You don’t need to be gentle, in fact being a little on the rough side will help to develop the proteins in the meat and make it all stick together better.

You can skip this next step if you wish, but you might like to add a generous glug of an Asian-style sauce.

Get saucy.

Get saucy.

As you can see, I used hoi sin for this batch. You could use teriyaki, soy sauce, kecap manis, oyster sauce or even sweet chilli sauce if you want. Or none at all – it’s not necessary but it does show what can be done.

Mix through with the fork again, and then give it a good stir with a spoon or spatula. You’ll notice it all start coming together nicely.

Now, with wet hands, create mandarin-sized balls of meat – wet your hands between meat balls and it will go easier. The wetness helps stop the meat from sticking.

Have a ball.

Have a ball.

You may wish to wear disposable gloves. You may even find it easier to use a large ice cream scoop to measure them out onto a plate all at once and to just finish them off in your hands.

Do what you feel comfortable with.

You can freeze them at this point, if you wish.

If you want to eat them now, then gently heat a pan or griddle that has been lightly brushed or sprayed with oil.

Oil up.

Oil up.

Then add your meat balls, pressing down lightly to flatten them slightly. Set a timer for 4 mins and then LEAVE THEM ALONE. Just let them cook while you do other things, like set the table or something.

At the four minute mark, turn them over. They should lift easily. If they stick, let them sit a minute or so more and try again. Set your timer for another 4 minutes.

Flip.

Flip.

When the timer goes off for the second time they’re ready to serve.

I like to serve with steamed rice and veggies. In this instance, I’ve tinted the rice with a touch of turmeric in the water.

Make a meal out of it.

Make a meal out of it.

They are also quite nice served as a burger.

Enjoy.

Asian-spiced meatballs

  • Servings: 4-6 balls
  • Difficulty: easy
  • Print

Ingredients

250 g ground meat (minced beef, pork or chicken)

1 tsp minced garlic (from a jar)

1 tsp crushed ginger (from a jar)

½ tsp ground coriander

½ tsp ground cumin

¼ tsp chilli flakes

(or any other spices you’d like to add)

1-2 tbsps thick Asian flavoured sauce, optional.(kecap manis, sweet chilli sauce, Hoi Sin sauce, Teriyaki sauce, etc)

Method

Place meat into a medium bowl. Add garlic and ginger and mix in well with a fork.

Add spices, and mix well.

Add sauce if wished and mix well.

Mix until the meat starts to stick together and form a large ball.

With wet hands, form into four meatballs (for this amount of meat.) If you prefer, use a large ice cream scoop to measure out and finish forming them in hands using disposable gloves.

(you can’t get around touching the meat in some way. Sorry.)

Heat a frying pan or griddle over medium heat and oil lightly. An oil spray would be ideal.

When the pan is hot, add the meatballs – pressing lightly to flatten slightly. Do not crowd the pan.

Leave to cook for 4 mins.

Turn and cook the other side for a further 4 mins.

Serve with rice and vegetables.

To flash freeze:

Cover a dinner plate with grease proof paper, such as baking parchment, and place meatballs on it so that they are not touching.

Put the dinner plate into the freezer for 30 mins. There is no need to cover the plate.

After 30 mins, remove the meatballs to a ziploc bag.

Seal and return to freezer.

By partially freezing the balls you will ensure that they won’t stick together in the bag. This means you can remove just the number you need.

Ensure they are fully defrosted before cooking.

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Sweet Quesadillas

I’m pretty sure I saw this on a now defunct kid’s television show, not long after I was retired. Rollercoaster was one of my favourite parts of the day at the time, especially The Secret Show which I still consider to be one of the best shows ever made. Fluffy, fluffy bunnies….

Ahem.

Fresh stuff

Fresh stuff

Anyway, Rollercoaster stopped airing quite a long time ago and I still hadn’t made this recipe.
I bought some bananas this week thinking I might try it sometime, but then this morning this happened.

This is bad.

This is bad.

What better reason to eat something quick, easy and sweet? (Gotta get those blood sugars up…)

On a more serious note, this is a great snack to make with the kids, after school or during the holidays. It takes mere seconds, is relatively healthy – especially if you use wholegrain wraps -but needs adult supervision.

I used a sandwich press (panini), but this could easily be done with a frying pan.

Sandwich press.

Sandwich press.

Basically, grab a flour tortilla or a wrap.  I had this packet already open in my fridge.

That's a wrap.

That’s a wrap.

Zap the closed packet for 30 seconds in the microwave to heat them and make them a little more pliable. Then take one out and fold it in half, like so.

Looks tricky, doesn't it?

Looks tricky, doesn’t it?

Then, peel a banana and slice it thinly. You don’t want it too thick or it may not stick together later.

Slice a banana thinly.

Slice a banana thinly.

I used a Cavendish banana, but I’m willing to bet that a sugar or Lady Finger banana would be even better (if more expensive).

The slices of bananas are then scattered on one half of the inside of the folded wrap, like so:

Start filling your quesadilla.

Start filling your quesadilla.

Use the fold line as a guide as to where to stop.

Then choc chips are added in between the slices. Yum!

You don’t need a great many choc chips, and try to place at least a few on the edge of the wrap to hold it together.

Add choc chips.

Add choc chips.

Using an oil spray, lightly coat the upper and lower plates of the sandwich press once it is heated.

Fold the wrap in half and place it on the press, close, and toast to the level you prefer. When you sneak a peak (you know you will) you’ll see that the chips have melted.

A melting moment...

A melting moment…

Using an egg slice or spatula, remove to a piece of paper towel to cool.

DO NOT eat the quesadilla immediately!

The chocolate is hot and will burn.

Distract children with making further servings. We found three wraps was a perfect snack size for two adults.

When you have finished. Wipe the sandwich press with a piece of paper towel, turn it off and put it out of reach and THEN cut your snacks into wedges and serve.

If you don’t own a sandwich press, then a non-stick frying pan on a medium heat will work too. Just remember to press on the top of the folded wrap to encourage the two sides to stick together. Turn once.

Hungry?

Hungry?

You may not use all of a banana, depending on its size. Anyone wanting seconds should be given the banana to eat IMHO.

Enjoy!

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Chocolate ‘Ice Cream’ (with bananas)

Chocolate soft serve ice-cream.

You know when you buy a hand of bananas and suddenly they’re all too ripe and no-one wants to eat them and you get annoyed because you’ve spent the money and now it’s being wasted and it doesn’t matter what you do it seems like you can never get it right and why is life so unfair?

Take a breath. Calm down.

Firstly, freeze your bananas. If they’re getting past the eating-as-a-fresh-banana stage, then peel them and pop them into a ziploc bag and put them in the freezer. They can be defrosted and used in cakes and muffins and what-not at a later stage.

If you don’t want them to stick together, so you can take out one or two at a time, then freeze them separately before you place them in the bag. They will live in there quite happily for many months.

And don't they look attractive?

And don’t they look attractive?

Then you can make ice cream out of them.

Yes. I said ice cream. Frozen bananas can be used to make a soft serve ice cream which is wonderful for those with a lactose intolerance. Cold affects the performance of your taste buds, so the banana flavour fades right away and you are left with a cold, creamy substance that you can add other flavours to. Like chocolate.

This requires a food processor with a metal blade. I’m sorry, there’s really not an alternative to the use of an appliance for this.

The metal blade of a food processor is the secret ingredient here.

The metal blade of a food processor is the secret ingredient here.

Also, I had quite a few bananas I wanted to use as I wanted the freezer space. So the pictures you see here will be of about three times the quantity that will be made from the recipe provided.

Making the actual dessert is super simple. Get the kids involved (just don’t let them lick the blade…)

Cut your bananas into chunks and put them into the processor bowl.

Chunky bananas.

Chunky bananas.

Now sift in a couple of tablespoons of cocoa powder. I used Dutch process cocoa because that’s what I had. If you’re an Aussie and you have some to spare, then try using Milo instead.

Add cocoa.

Add cocoa.

Now add some vanilla extract and a touch of salt. The salt will help to accent the sweetness of the bananas.

I used sea salt flakes - you don't have to.

I used sea salt flakes – you don’t have to.

Then add a dollop of sweetener if you really want to. I added a touch of honey, but it’s really not necessary. Bananas are full of natural sugars – don’t for a moment start thinking of this as a low calorie alternative to regular dairy ice-creams.

*Diabetics be warned, this will make your sugars spike.*

I added some totally unnecessary honey.

I added some totally unnecessary honey.

You may like to add a few tablespoons of a nut butter here. Peanut butter works fine, or you can try almond or sunflower butter instead. The oils in the butter give the final dessert a smoother texture and “mouth feel.” I didn’t have any, so I didn’t.

I did find that it wasn’t blending as smoothly as I would have liked, so I drizzled in some buttermilk that I had in the refrigerator. Adding yoghurt would also work – and this can be dairy, soy or coconut – or you could just add a little vegetable oil.

None of these things is absolutely vital.

Put the lid on your processor and pulse a few times to get it going.

It will form a thick paste.

It will form a thick paste.

Keep blending until you reach the desired texture. I wanted a smoother blend and added a drizzle of buttermilk to loosen it up a little. I stopped blending when it looked like this.

Chocolate soft serve Icecream

Chocolate soft serve Icecream

You may serve it immediately. If you are making it with kids, you’ll probably have to serve it immediately.

Otherwise, place it in a sealed container and re-freeze.

Put in a container and freeze. Temporarily.

Put in a container and freeze. Temporarily.

When the time comes to serve it up, remove it from the freezer at least 15 minutes beforehand to soften.  You may end up with a sprained wrist otherwise.

Enjoy.

Chocolate 'Ice-cream' (banana)

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients

3 medium bananas, peeled, cut in chunks and frozen

½ tsp vanilla extract

pinch salt

3 Tbsp cocoa powder

optional:

  • sweetener such as honey or maple syrup
  • 3-5 tbsps peanut butter or similar
  • 2-3 tbsps Greek yoghurt or buttermilk

Method

Place the metal ‘S’ blade in a food processor.

Combine the first four ingredients in the bowl and blend until smooth. Add the optional ingredients if you wish.

Serve immediately.

May be stored in a sealed container in the freezer, but remove at least 15 minutes before serving if you do so. The warmer the ice-cream the more it will resemble soft serve.

Variations:

  • Mix through chopped nuts or choc chips.
  • Use another frozen fruit e.g. strawberries, blueberries, frozen mango etc., instead of the cocoa powder for a fruit flavoured dessert.

 

Apple and Oat Bars

Stay calm and eat Apple and Oat Bars...

Last night, The Boy declared – out of the blue – that I should do a muesli (granola) bar recipe. Because school goes back next week or something and this could be useful to people.

I think he just wanted muesli bars.

I also think he could have told me before I did the fortnight’s shopping and could stock up on the expensive stuff that goes into these snacks.

So, I compromised. I’m good at that.

I made these little Apple and Oat Bars from stuff I already had and which – most likely – you already have too. Because that is how we roll in the Budget Bounty kitchen.

Simple AND good-for-you-ish.

Simple AND good-for-you-ish.

The recipe for these came from one of the first cookbooks I ever bought for my now massive collection. It’s called Good Cooking by the people at Good Housekeeping and was published way back in 1988. Which is why I have changed one of the ingredients from margarine to butter…

It’s a recipe that literally takes only minutes to put together and which you could quite easily do with smaller versions of yourself HELPING.  Ahem.

You will need some butter, some honey, some brown sugar, some rolled oats and an apple or two. Also a bowl, a baking tin and a microwave proof jug and spatula.  Sound complicated?

After setting your oven to 190°C get out a set of scales and your microwave proof jug. Into your jug measure your butter, brown sugar and honey, like so:

Melt these things together.

Melt these things together.

Heat them for 1 minute at a time at 80% power until the butter is melted. You can do this in a saucepan on the stove, if you wish.

While it is melting, measure the oats into a medium sized mixing bowl and line a baking tin with parchment. The original recipe called for an 18 cm/7 inch square cake tin.

Pour your now liquid ingredients into the oats and mix well.

Add the wet to the dry. Stir.

Add the wet to the dry. Stir.

Press half this mixture into the base of your tin. Do NOT do what I did and use a silicon tray. You want the oats to crisp up and they just get soggy if you follow my example. Honestly.

Press half your oats into something that isn't silicon and is preferably metal...

Press half your oats into something that isn’t silicon and is preferably metal…

Now get a large cooking apple (around 250 g worth), peel it and slice it thinly.  Arrange the apple slices in overlapping rows to cover the oat base.

Cover your base with overlapping slices of apple.

Cover your base with overlapping slices of apple.

Sprinkle your slices with cinnamon. I was cooking for an adult who likes it, so I also used ground ginger on mine.

Sprinkle with your choice of spice.

Sprinkle with your choice of spice.

Top with the rest of the oats, press down firmly and bake for 30 to 40 minutes or until golden brown and crisp.

Cut it into portions while still hot and in the pan. Leave in the tin to cool. You want your butter and honey to set before you try to move anything, or it will all fall apart.

Elevenses, Anyone?

Elevenses, Anyone?

Store in an airtight container somewhere cool. Wrap in cling film and send as part of a school lunch, serve as an after school snack or use to accompany a much deserved cuppa.

Easy. Affordable. Tasty.

Apple and Oat Bars

  • Servings: 12 -15
  • Difficulty: easy
  • Print

Ingredients

100 g/4 oz butter

60 g/2½ oz brown sugar

2 tbsp honey

225 g/8 oz rolled oats

1 large cooking apple (250 g/9 oz) peeled, cored and thinly sliced

ground cinnamon.

Method

Heat oven to 190°C/ 375°F.

Lightly grease or line an 18 cm/ 7 inch square shallow baking tin.

In a microwave proof jug or bowl, combine the first three ingredients and heat at 80% power for 1 minute intervals until melted. Stir together. This may be done in a small saucepan on the stove top if wished.

Measure the oats into a medium-sized bowl. Pour liquid ingredients over the oats and mix well.

Divide the mixture in two and press half into the base of your prepared tin.

Arrange the sliced apple over the top of the oats in overlapping rows.

Sprinkle with cinnamon.

Top with the remaining oats and press down gently.

Bake for 30-40 minutes until golden brown and crisp.

Cut into slices while still hot and then leave in the tin until cool.

Variations:

  • For a gluten-free version, substitute a gluten free muesli or granola mix for the rolled oats.
  • Try using different spices for variety. A Pumpkin Pie spice mix might be just the thing for you.
  • Sprinkle a handful of sultanas over with the cinnamon.
  • Add a scattering of choc chips over the apple for a special treat.

 

Home-made Instant Hot Chocolate mix.

Spiced hot chocolate for a wintry afternoon.

It’s winter here and I’m sick.

These two things may or may not be related. Either way, it’s the time of the year when a warm drink or two is more than welcome.

The Boy is quite partial to those hot drink mixes that come in individual sachets. However, we’re saving for a house. That means luxuries are something to look forward to in the deep, distant future.

He looks cute when he mopes.

Actually, these milky mixes aren’t all that difficult to make. Better yet, you know exactly what you are putting in your family’s tummies and saving money while you do so. I wish I’d known how to make this when I was a freezing student, quite frankly…

Let’s deal with packet mix ingredients first. I copied this little snippet from the website of a leading hot chocolate mix-maker.

Ingredients

Sugar, Milk Solids, Beverage Whitener [Glucose Syrup, Vegetable Fat, Sodium Caseinate (Derived from milk),  Mineral Salts (340, 452), Emulsifier (471), Anticaking Agent (554)], Cocoa (10%), Salt, Mineral Salt (341), Flavour [Vanillin (contains milk)], Spice.

Can you see all that sodium in there?

Even the Anti-Caking agent (554) is a form of sodium. I can only presume that using all this salt will make people thirstier and therefore cause them to drink more…

Also, a lot of these additives are synthetic. Eat real food, people. Here’s a start.

At its most basic level, this stuff is a mix of milk powder, cocoa and sugar.

I used skim milk powder, because a lot of it will be drunk (by one person who isn’t doing a lot of outdoorsy stuff in this chill…). You may use full-fat should you so desire.

I like to make my hot chocolate with a few spices. I add cinnamon, ground cardamom, ground ginger and a touch of nutmeg. You don’t have to add any – or all – of those. On the other hand if you like, and own, a pumpkin pie spice mix, then add a few teaspoonfuls of that. Make it your own.

Start with a bowl with at least a 4 cup capacity. You want something you can sift your dry ingredients into, and then stir them up, without it going all over the place!

Place a sturdy wire sifter into the top and add your ingredients. Try to wait until they are all in there before you sift them through, this will assist with getting them all well-mixed.

Start with 2¼ cups of milk powder.

Milk powder

Milk powder.

Next add your spices; about 1½ teaspoons worth.

Add whatever combination of spices you like. Or don't.

Add whatever combination of spices you like. Or not.

Next a touch of sugar.

Sugar. Actual sugar. Not salt.

Sugar. Actual sugar. Not salt.

And finally, the cocoa. This can be whatever type of cocoa you like: Cadbury, Dutch process, or whiz-bang, ultra-organic cacao. Whatever.

The chocolate part of Hot Chocolate.

The chocolate part of Hot Chocolate.

Now, sift it all together, stirring with a spoon to help the mixing process.

Mmmm, chocolate....

Mmmm, chocolate….

When you’ve finished, it will look a little like this. Mix it up a bit more. You can’t break it.

Mix it some more.

Mix it some more.

When it looks like this, pop it into an airtight container until you are ready to use it.

The end result.

The end result.

I used some mason jars, because that’s what I had handy.

Isn't it purdy?

Isn’t it purdy?

Give it a good shake once it’s all sealed up tight. Then, place a few tablespoonfuls into a mug, add boiling water and stir well.

Relax. The hard work is over now.

Relax. The hard work is over now.

Play with the recipe, adding different combinations of spices or more or less sugar. Then put your feet up and enjoy warm hands and a sense of deep satisfaction with your hot chocolate…

Spiced hot chocolate mix

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients

2¼ cups milk powder

1/3 cup cocoa powder

½ cup sugar

½ tsp ground cinnamon

½ tsp ground cloves

¼ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cardamom

Method

Sift all ingredients together and mix well.

Store in an airtight container.

To serve: Add boiling water to 3 tablespoons of the mix.

Best used within 6 months.