This is not really a recipe but more of a quick tip to create something really tasty really quickly.
The easiest garlic bread you will ever make and it will take under 1 minute to make.
1-2 slices of bread
1 clove of garlic
drizzle of olive oil
1. Toast the bread either under grill or in a toaster
2. Drizzle over the olive oil on one side of the toasted bread
3. Cut a garlic clove (peel still on) in half, on the diagonal.
4. Gently rub the cut side of the garlic clove over the olive oil-brushed toasted bread.
Janet Lefton Enjoy!
Flapjack is a great for snacks, low key party food or even as a desert warmed through with clotted cream. This recipe uses treacle as opposed to honey or golden syrup. These flapjacks will go down a treat with everyone and are really easy to make.
250g (8oz) butter
250g (8oz) light soft brown sugar
175g (6oz) black treacle
500g (1lb) rolled oats
18 x 28cm (7 x 11in) tray bake tin, lined with baking parchment
1. Set the oven to 180°C.
2. Cut the butter into cubes and place it in a saucepan along with the soft brown sugar and treacle. Place the pan over a low heat and stir until all the butter and sugar have melted.
3.Pour the melted mixture into the oats and mix well. Tip the mixture into the lined tin and level it out and press it down well.
4. Bake the tray bake in the centre of the oven for 40-50 mins, until it’s starting to turn a darker colour around the edges.
5. Remove the tray bake from the oven and mark it into 12-14 fingers, then leave the flapjack to cool in the tin.
6. When cold, use the lining paper to lift the flapjack out of the tin and then cut or break along the marked lines.
Enjoy Janet Lefton
This is one of the easiest recipes that I know, and it is amazingly tasty. Corn bread is a favourite in North America and is eaten by itself or as an accompaniment to a meal.
Ingredients (serves 6-8)
175g plain flour
1tbsp baking powder
2tsp caster sugar
50g butter, melted
3 eggs, beaten
1tbsp olive oil
1. Pre-heat the oven to 200°C. Sift the flour into a large bowl and stir in the cornmeal, salt, baking powder and sugar. 2. Make a well in the centre.
3. Mix together the melted butter, buttermilk, eggs and olive oil and pour into the well. Stir quickly to combine then pour into a greased 20cm square cake tin. Bake for 25-30 mins until golden and a skewer inserted into the bread comes out clean.
4. Leave in the tin for 5 mins then turn out onto a cooling rack.
5. Serve warm or cold cut into 6-8 pieces.
Enjoy Janet Lefton
Marmalade flapjack with chocolate topping.
This recipe is fantastic if you are a fan of flapjack and chocolate orange.
- 200g raisins (optional)
- 225g unsalted butter
- 125g soft brown sugar
- 150g marmalade
- Finely grated zest of one orange
- 2tbsp golden syrup
- 400g rolled oats
- 50g chocolate (milk or dark)
- Preheat the oven to 180c/Gas Mark 4
- If adding raisins – cover the raisins with boiling water, leave for 10 mins to soften and swell, then drain
- Melt the butter in a large saucepan, add the brown sugar, marmalade, orange zest (leave some aside) and golden syrup, and bring just to the boil. Remove from the heat and stir in the oats and drained raisins(optional)
- Line a 25cm square tin or similar with foil, spoon in the mixture and pack it down evenly, right into the corners
- Bake in the oven for about 25 mins, until lightly coloured at the edges. Do not cook for too long or the flapjacks will turn rock hard when cold; bake them too little and they will crumble
- Remove from the oven and leave until warm before cutting into 16 squares
- Melt chocolate in a bowl and add the remaining orange zest
- Spoon the chocolate over the flapjack and allow to cool
Enjoy Janet Lefton