Buttery Oat Cookies

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Buttery Oat Cookies

 

A real buttery taste to these oat cookies make them perfect to go with that cup of tea or coffee.

 

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Buttery Oat Cookies
Prepares: 24 cookies
 
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 170g (6 oz) soft brown sugar (¾ cup)
  • 170g (6 oz) butter (¾ cup, or 1½ sticks)
  • 2 tbsp golden syrup*
  • 170g (6 oz) rolled oats/quick cooking rolled oats (2½ cups)
  • 170g (6 oz) self-raising flour/self-rising flour (1 cup + 3 tbsp)
  • ½ tsp bicarbonate of soda/baking soda

  • *Golden syrup isn’t readily available in North America. I can find it in some grocery stores and I know I can get it in the small stores that sell British products. If it is impossible to find, liquid honey would be a substitute. Golden syrup is very thick so you don’t want anything too runny.

  • Equipment
  • 2 large baking trays/cookie sheets


  2. Method
  3. Preheat the oven to 180°C (350°F) (gas 4)

  4. Put the sugar, butter and syrup into a large deep-sided pan and gently heat until the butter has melted and the sugar has dissolved, stirring to combine the ingredients well.

  5. Remove from the heat and let the mixture cool a little.

  6. Meanwhile lightly grease the trays/sheets.

  7. In a separate bowl sift the flour and bicarbonate of soda/baking soda then stir through the oats.

  8. Now add the dried mixture into the pan a couple of spoonfuls at a time stirring to combine.

  9. Shape into 24 balls and place on the trays/sheets spacing well apart. Then flatten the balls a little. Bake in the oven for about 15 minutes until just starting to turn golden. Remove from the oven and leave on the trays/sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container.

 

Old Fashioned Rock Cakes

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Old Fashioned Rock Cakes

 

Scrumptious, light and crumbly little rock cakes that are made with mixed fruits and spices.

 

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Old Fashioned Rock Cakes
Prepares: 12 cakes
 
  • Preparation time: 20 minutes
  • Cooking time: 18 minutes

  • Ingredients
  • 325g (12 oz) plain flour/cake and pastry flour (3 cups)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 170g (6 oz) light brown sugar (¾ cup + 2 tbsp)
  • ¼ nutmeg, grated
  • ½ tsp mixed spice (or ½ tsp made up of cinnamon, ground cloves and ground ginger)
  • 170g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 40g (1½ oz) currants (¼ cup)
  • 40g (1½ oz) sultanas (¼ cup)
  • 40g (1½ oz) raisins (¼ cup)
  • 1 egg, large (U.K.)/ extra large (N.A.), beaten
  • 1–2 tbsp milk

  • Equipment
  • 2 baking sheets/baking trays, lined with parchment paper


  2. Method
  3. Preheat the oven to 190°C (375°F) (gas 5)

  4. Sift the flour, baking powder and salt into a large bowl. Mix in the sugar, breaking up any lumps of sugar that cling together. Next mix in the spices.

  5. Add the butter and rub in using the fingertips until the mixture resembles fine breadcrumbs.

  6. Now stir through the dried fruits.

  7. Sprinkle the egg over the mixture and start to bind in, adding a little milk, if necessary, until a stiff dough has formed.

  8. Make 12 mounds of the dough on the baking sheets but do not smooth them out, the surface needs to look irregular.

  9. Bake in the oven for 18 minutes until they become golden brown.

  10. Remove from the oven and leave for a couple of minutes to cool a little. Transfer to a cooling rack to finish cooling and then store in an airtight container.

 

Tuna and Egg Pasta

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Tuna and Egg Pasta

 

Looking for a quick and easy supper from cupboard staples? Then here’s a tasty Tuna and Egg Pasta dish. Penne and a couple of cans of tuna are folded into a cheese sauce and topped with egg and crunchy buttered  breadcrumbs.

 

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Tuna and Egg Pasta
Prepares: 4 servings
 
  • Preparation time: about 30 minutes
  • Cooking time: 30 minutes (oven)

  • Ingredients
  • 170g (6 oz) penne (2¼ cups)
  • ½ onion, finely sliced
  • 85g (3 oz) butter (⅜ cup, or ¾ stick)
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • 500ml (20 fl oz) milk (2½ cups)
  • 2 x 160g tins (170g cans) chunk light tuna in oil, drained
  • 3 eggs, hard boiled
  • salt and pepper
  • 115g (4 oz) mature/old Cheddar cheese, grated (1 cup)
  • 55g (2 oz) breadcrumbs (1 cup)

  • Equipment
  • 1.14 litre (2 pint) (6 cup capacity) ovenproof dish


  2. Method
  3. Preheat oven to 200°C (400°F) (gas 6)

  4. Cook penne and onion together in a pan of boiling salted water for as long as directed on the packet of pasta. Drain and set aside.

  5. Melt 55g (2 oz) (¼ cup, or ½ stick) of the butter in a pan, stir in the flour until smooth and cook over a low heat for 1 minute.

  6. While leaving the roux to cook, warm the milk. (The easiest way is to microwave on high power for one minute.) Then gradually blend into the roux, stirring constantly, until the sauce is smooth. Bring to the boil, stirring, until thickened.

  7. Next add the cheese and seasoning, and stir until the cheese has melted.

  8. Stir through the penne and onion, then gently mix in the tuna, breaking up any large clumps. Spoon into the ovenproof dish.

  9. Next, shell the eggs and cut into quarters. Arrange over the top of the pasta and gently press down.

  10. Finally, melt the remaining butter in a pan and fry the breadcrumbs until crisp. Scatter over the pasta.

  11. Bake in the oven for 20–30 minutes until bubbling around the edges and browning on the top.

  12. Serve with a green salad.

Updated: October 29, 2017

Salmon Fillets in an Orange Butter Sauce

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Salmon Fillets in an Orange Butter Sauce

 

A very simple fish dish that takes less than 15 minutes to prepare and 20 minutes to cook. Salmon fillets are baked with freshly squeezed orange juice and dotted with butter. The result – a lovely buttery orange sauce to complement the salmon.

 

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Salmon Fillets in an Orange Butter Sauce
Prepares: 4 servings
 
  • Preparation time: 10–15 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 4 x 170g (6 oz) salmon fillets, skinned
  • 2 large oranges
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • salt and pepper
  • fresh dill to garnish

  • To serve
  • This dish is good served with Creamy Garlic Potatoes (recipe below) and fine green beans.
  • If accompanying the salmon with the Creamy Garlic Potatoes, prepare the potatoes first. Then, when they have gone in the oven, prepare the salmon. Put the salmon in the oven 10 minutes after the potatoes have gone in. Everything will then be ready at the same time.

  • Equipment
  • an ovenproof dish, well greased


  2. Method
  3. Preheat the oven to 200°C (400°F) (gas 6).

  4. Lay the salmon fillets side by side in the ovenproof dish. Dot with the butter and pour over the juice of 1 orange, then season.

  5. Cover with foil and bake on the middle shelf of the oven for about 20 minutes, until salmon is firm to the touch.

  6. To serve
  7. Thinly slice four pieces from the second orange, then cut each slice with one cut from the centre to the edge. Twist either side of the cut in opposite directions and place each one along the top of each fillet. Garnish with dill and serve with the orange butter sauce poured over the fish.

Updated: June 4, 2017

 

Salmon Fillets in an Orange Butter Sauce

 

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Creamy Garlic Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into even sized pieces (about 6 medium potatoes)
  • 4 garlic cloves, peeled
  • 300ml (10 fl oz) double cream/whipping cream (1¼ cups)
  • salt and pepper

  • Equipment
  • a large sized ovenproof dish


  2. Method
  3. Preheat the oven to 200°C (400°F) (gas 6).

  4. Place the potatoes in a pan of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain and leave in the pan for a couple of minutes to dry. Slice thickly.

  5. Spread evenly over the base of the ovenproof dish and season. Add the whole garlic cloves and pour over the cream.

  6. Cover with foil and bake in the oven for 20 minutes. Remove the foil, return to the oven for a further 10 minutes until the tops of the potato are starting to brown.

Updated June 4, 2017