What’s Cooking – Apple and Oat Cookies

Apple and Oat Cookies

Home-made cookies always make for a lovely treat and kids love them but what about sticking some goodies into them? This quick and easy recipe for Apple and Oat Cookies is a perfect combination of both – it makes for a perfect treat and it is full of good ingredients (more or less) 😉

This is yet another recipe from Make, Bake, Cookies – The Recipe Book I told you about some time ago. These one are from chapter 2 – soft & chewy and yes indeed they come out just as intended – nice and soft with lovely chewy middle. They are really nice with a cup of coffee, or milk or even a hot chocolate and make for a perfect snack.

Apple and Oat Cookies.

So how do you make them?

Easy… let’s start with the ingredients:

  • 2 large apples, peeled and cored
  • 1 tsp lemon juice
  • 225g unsalted butter, softened plus a little extra for greasing
  • 100g brown sugar
  • 100g caster sugar
  • 1 egg, beaten
  • 225g self raising flour
  • 150g rolled oats
  • 85g raisins

Method:

Preheat oven to 180C / 350F or a Gas Mark 4.

Grease three large baking sheets.

Dice the apples and toss in the lemon juice.

Place the butter and sugars in a bowl and beat together until creamy. Gradually beat in the egg. Sift the flour and add the oats, raisins and apples. Mix until thoroughly combined.

Place dessertspoonfuls of the mixture on the prepared baking sheets spacing them well apart.

Bake in the preheated oven for 12-15 minutes or until golden around the edges.

Leave to cool on the baking sheet for a few minutes, and then transfer to a wire rack to cool completely.

That’s all.

Nothing else to do but eat 🙂

Do you think they would count as one of your 5 a day?

Apple and Oat Cookies..

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Foods Of The World – Sri Lanka – Cantaloupe and Blueberry Salad

World Foods – Sri Lanka – Cantaloupe and Blueberry Salad

By Amila Wickramarachchi from Food Corner

Who doesn’t like a refreshing salad in a hot summer day?

This Cantaloupe and Blueberry salad is a really simple and quick dessert I tried with some yogurt and honey over it. Specially during a hot summer day, having a healthy snack with some fruits is a perfect idea and melons come to my mind first. I have tried many recipes with different melon types and this is one of the easiest and quickest desserts I have ever tried!

World Foods - Sri Lanka - Cantaloupe and Blueberry Salad

I used a melon baller to scoop cantaloupe, but it is not necessary. Instead use a fruit knife and cut cantaloupe into small bite size cubes of similar size. Taste of blueberries was really good with cantaloupe balls and yogurt added some rich smooth flavor to it. I used natural low fat yogurt to keep it healthier.

World Foods – Sri Lanka - Cantaloupe and Blueberry Salad

Over the fruits, I added some fresh lime juice. Lime juice gave a good flavor to this salad. Once honey is drizzled over, it looked perfect and delicious. I couldn’t wait until I finish the whole bowl.

Below is the simple and quick recipe for Cantaloupe and Blueberry Salad. Try this when you are in need for a snack or a dessert in a hot summer day!

Ingredients (Serves 2):

  • ½ of a Cantaloupe
  • 1 cup Blueberries
  • 1 cup Natural yogurt
  • Honey to drizzle
  • 1 tsp. Lime juice

Method:

First scoop melon with a melon baller (or cut into cubes)

In a bowl, mix cantaloupe balls together with blueberries and lime juice.

Add natural yogurt over it.

Drizzle over some honey as per taste.

Cantaloupe and blueberry dessert is ready to serve.

Mix other fruits together with cantaloupe balls for different tastes.

Enjoy!

World Foods - Sri Lanka – Cantaloupe and Blueberry Salad

About the author:
Amila Wickramarachchi is a Food Blogger who loves to share her recipes and moments of the culinary journey in her Food Blog Food Corner. Food Corner is mainly a collection of Sri Lankan recipes; however there are recipes from other lands as well as other kitchen related posts.

If you would like to know more about Sri Lankan food please visit Amila blog Food Corner or Facebook page or follow @slfoodcorner on Twitter.

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What’s Cooking – Chocolate Chip Cookies

my chocolate chip cookies

Today I have for you yet again a great recipe from Make, Bake, Cookies the Recipe Book… this time we tried the Chocolate Chip Cookies.

This is a quick and easy recipe and it will make a perfect treat even for hard to please family members.

Our cookies came out crunchy on the outside and a little chewy on the inside – they were just perfect.

So what will you need to bake them?

Ingredients:

  • 175g plain flour
  • 1 tsp baking powder
  • 125g margarine or unsalted butter, melted
  • 85g light brown sugar
  • 55g caster sugar
  • 125g plain chocolate chips
  • 1 egg, beaten
  • ½ tsp vanilla extract

Method:

Preheat the oven to 190C.

Lightly grease two baking sheets… or four 😉 (One lot of ingredients will make 8 large cookies, so if you have a large family, you might want to double it)

Sift the flour and baking powder into a large mixing bowl.

Add the remaining ingredients and beat until well combined.

Place tablespoon of the mixture on the prepared baking sheets. Don’t forget to space them apart to allow some spreading and for growing whilst in the oven.

Bake in preheated oven for 10-12 minutes or until golden brown.

Leave to cool on the baking tray for a few minutes, and then move to a wire rack to cool completely.

That’s all.

You are all done. Now make yourself a nice cup of tea or a mug of coffee and enjoy your creations.

Chocolate Chip Cookies.

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What’s Cooking – Traditional Shortbread

Our Traditional Shortbread

Did you ever wonder why shortbread is so expensive? We did and we have no answer to this question. It is easy to make, the ingredients aren’t very expensive yet when you look at shortbread packets on the shelves in a store they cost a fortune… why?

Anyway, due to the fact that we really like shortbread and don’t really fancy spending so much money on them in the shop we decided to make our own… helped by the fact we found a lovely recipe for it in our Make, Bake, Cookies the Recipe Book 🙂

Ingredients list:

  • 165g plain flour
  • 55g caster sugar
  • 115g unsalted butter’ cut into small pieces
  • Pinch of salt
  • Icing sugar for dusting

And that is all she wrote…

Method:

Preheat the oven to a nice cool 150C.

Line a baking sheet with some baking paper.

Place the flour, salt and sugar into a large bowl and mix together. Add the butter and rub into the dry ingredients with your fingertips. Continue to work the mixture until it forms soft dough. Do not overwork the dough or your finished biscuits will be tough.

Traditional Shortbread method pic 1Traditional Shortbread method pic 2Traditional Shortbread method pic 3

Roll out the dough on a lightly floured surface to form a 20cm circle.

Transfer it to prepared baking sheet and pinch the edges or use a fork to make small groves all around the edge.

Use a fork and stab your dough a little creating some nice pattern 😉 This allows for steam to escape and helps with the cooking process.

Then using a knife, lightly mark the dough into eight equal pieces, which will create a breaking line for the future.

Bake in the preheated oven for around 45-50 minutes or until the shortbread is firm to the touch and is just coloured.

Leave to cool on a baking sheet for a few minutes.

Sprinkle with sugar.

Cut / break into pieces and move onto a wire rack to cool completely.

Enjoy! We did!

Traditional Shortbread

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What’s Cooking – Quick & Easy Baby Potato Salad with Mint and Onion

Quick and Easy Baby Potato Salad with Mint and Onion
Quick and Easy Baby Potato Salad with Mint and Onion

I like simple recipes; with them there is no need for fancy cookbooks or exotic ingredients. They are easy to make and within the grasp of any cook no matter how good or bad you are in the kitchen.

One of these fast and easy meals is Baby Potato Salad with Mint and Onion.

You only need 30 minutes or so and you can enjoy something light and delicious.

Baby Potato Salad with Mint and Onion ingredients list

Ingredients list:

  • 1.5 kg of baby potatoes
  • 1 small onion (I used half of red and half of white onion); chopped very fine
  • Handful of fresh mint; chopped very fine
  • 2tbs of mayonnaise
  • Fresh cracked salt and paper to taste

And to create it you just need to follow these simple instructions below 🙂

1. Wash your baby potatoes and remove any eyes or bad bits then boil them in salted water for around 15 to 17 minutes. Remember be careful not to overcook them.

Baby Potato Salad with Mint and Onion step 22. While your potatoes are boiling get chopping. Chop your onions and prepare the mint.

3. Once the potatoes are done you will have to cool them down. To speed up the cooling process keep them for about 5 minutes in some cold water; remember to change the water every minute or so because the potatoes will heat it up very quickly.

4. Once your potatoes are cold drain them well and then ideally pat dry with some kitchen towel. You can either leave them to dry in a natural way for an additional few minutes or as suggested use some kitchen roll to remove any remaining moisture.

Baby Potato Salad with Mint and Onion step 55. Once nicely cooled down and totally dry, it is time to cut them into your desired size of chunks. We like out potatoes salad to have some big chunks so I only cut them in half or quarters depending on the original size of the potato.

Baby Potato Salad with Mint and Onion 66. Now pop your potatoes, onions and mint into a bowl; add salt and paper; add 2 table spoons of mayonnaise and mix well… but gently… you do not want to damage the shape of the already fragile potatoes 😉 Remember not to add to much mayonnaise; the potatoes should be just coated not covered completely so they are drowning in it.

That’s it! You are done! Nothing else to add to it just serve and enjoy!

Baby Potato Salad with Mint and OnionThis is one of those dishes you can prepare ahead of time, just cover the bowl with some cling-film and pop into the fridge till needed. Remember to take out half an hour before eating so it isn’t ice cold.

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* This recipe is my entry into Betta Living Vegetarian Recipe competition.