Friday, 20 August 2010

Butter Bean Pate

2 x 420g cans butter beans, drained or equal amount of freshly cooked beans
1 lemon, grate zest & juice
2 cloves of garlic, crushed
2 tbsp fresh mint, chopped
3 tbsp olive oil (I use a mixture of extra virgin & normal)
salt & black pepper to season
1. Place beans and lemon juice in a food processor and blend until smooth.
2. Add lemon zest & juice, garlic, mint and oil and process again. Add a tbsp of water if a smoother consistency is required.
3. Season to taste with salt and black pepper.
4. Refrigerate until required. Keeps well in fridge for up to 5 days.
I have also made this with homegrown borlotto beans.

Wednesday, 4 August 2010

Peanut Butter and Chocolate Crispies

These are similar to my Nana's marshmallow and toffee crispies, which were a childhood favourite of mine and are loved by my children and husband. This recipe is equally delicious and looks like becoming a family favourite.

1 cup peanut butter - I used half smooth and half crunchy (simply because I finished one jar and started another)
1 cup sugar - I used caster sugar
1 cup golden syrup
6 cups Rice Crispies
200g dark chocolate
A 9" x 13" baking tray, lightly greased or base-lined

1. Over a low heat, melt the peanut butter, sugar and syrup together in a saucepan. Stir until smooth and then remove from heat. Be careful not to overcook.
2. Mix in the rice crispies.
3. Place into a 9 x 13 baking tray. Press down to ensure the mixture is evenly distributed. I used part of a margarine wrapper to press the mixture down with as it is very sticky.
4. Melt the chocolate and spread over the top of the crispy mixture.
5. Place in refrigerator to set before cutting. I then kept the crispies, in a cake box, in the fridge to ensure that they stayed firm. Serve straight from the fridge.

Adapted from the recipe at

Mum's Oat Cookies

3oz butter or margarine
2oz soft brown sugar
2 level tbsp golden syrup
4oz SR flour
1 level tsp bicarbonate of soda
1 level tsp ground cinnamon
3oz porridge oats
1 tbsp milk
1. Preheat oven to 170'C fan and lightly grease a baking sheet.
2. Place butter, sugar and syrup in a saucepan and gently heat until melted. Do not boil.
3. Sift together the flour, soda and cinnamon. Add to the syrup mixture along with the oats and milk. Mix thoroughly.
4. Place heaped teaspoons of the mixture onto baking tray, leaving room for cookies to spread, and flatten slightly with a spoon.
5. Bake for approximately 8 - 10 minutes or until golden brown.
6. Allow to cool on tray for a couple of minutes and then remove to wire rack to cool completely.