at home’s guest chef Dawn Orrells: Bakewell flapjacks
Quite uneventful on the foodie front but it’s been nice to have a lull, as work has been fairly busy and I have been treated to a few meals out the past two weeks! This week I’ll be showing you how to make these Bakewell flapjacks – I have tried to make them healthy(ish) with fresh raspberries and almonds!
On Thursday, we have the next round of Come Dine With Me! My friend Lisa is at the helm this week and I know she has been quite stressed out about cooking for us! I want to wish her good luck and will include a picture in my next blog. We have all agreed this experience has been amazing – not only to sample different food but also to get to know each other on another level!
Been very spoilt by my good friend Ian, who took me for a lovely Indian after seeing The King’s Speech (which, by the way, was excellent – admittedly, it wasn’t my cup of tea on the film front, but it was a truly fabulous and a big well done to Colin Firth for winning best actor!). The restaurant that we went to was called Vojon and is one of the best in Swansea. I tried to calorie count my food, so stuck to a chicken tikka – it was beautiful! Ian has also been a willing taster for my column efforts, so a big thank you to him!
Commiserations to Julia who did very well in getting to the final four in Bake A Dish For Corrie but got pipped to the post! Julia did meet a few famous faces and assures me she had a fantastic day! Inspired, I have sent off for an application for the Great British Bake Off!
Well, I think that’s me for this week! Keep smiling – I constantly am at the moment!
- 500g oats
- 100g plain flour
- 150g fresh raspberries
- 6 tbsp golden syrup
- 100g light muscavdo sugar
- 250g butter
- 100g flaked almonds
- few drops of almond essence
- Put the butter, sugar and syrup in a pan to melt together on a low heat, add the essence.
- Put in oats flour almonds and combine at the last add the raspberries and stir gently.
- Put the mixture in a lined baking tin, and press gentley as to not to break up the fruit.
- Bake at 190°C/Gas Mark 5 for about half an hour, leave to cool in the tin and slice when warm.
Other recipes from Dawn
Chocolate and raspberry torte
Smoked haddock fishcakes
Butternut squash and bacon risotto
Chocolate and lime cream pie
Pork with fig and chilli stuffing
Carribbean Christmas cake
Turkey, bacon and brie quesadillas
Pork with pear cider and sage butter
Low fat fruity mousse
Salmon and pea pasta with cream cheese and mustard sauce