APPLE & FIG FLAPJACKS

Ingredients:

450g apples, peeled and cored

25g golden caster sugar

Zest of 1 small lemon

100g dried figs, chopped

140g butter, cut into pieces

50g light muscovado sugar

140g golden syrup

250g porridge oats

1/2 teaspoon cinnamon

25g walnuts, chopped

Method:

  • Preheat the oven to 190 oC. Slice the apples into a small pan and stir in the caster sugar.

  • Bring to the boil, cover and simmer for 10 minutes until apple is soft, stirring occasionally.

  • Stir in the zest and the figs and cook for another 15 minutes, uncovered. Stir mixture often.

  • When the figs are softened and the mixture is quite dry, remove from heat and cool slightly.

  • Whizz the cooked apple and fig mixture into a smooth puree in a food processor, set aside.

  • Melt butter, muscovado sugar and syrup into a heavy based, medium saucepan over low heat.

  • Do not let it boil. Stir in the oats and cinnamon and mix well to form a loose, sticky mixture.

  • Press half of the mixture into a shallow 18 x 18cm square baking pan. Spread puree on top.

  • Cover the puree with the remaining oat mixture and sprinkle the chopped walnuts all over.

  • Bake for 25 to 30 minutes until it is golden. Remove from oven, cut into squares and serve.

Apple & Fig Flapjacks from BBC GoodFood

Well known for its simple, fresh ingredients and much loved not only in Greece but all over the world, the classic Greek salad adds colour to any meal, be it a formal dinner or a picnic basket. Traditionally consisting of torn lettuce leaves, chunks of ripe tomato, crumbled feta cheese, kalamata olives and sliced red onion, it is almost a meal by itself. Though it usually makes a good accompaniment to most main courses, my favorite way to serve this salad is with strips of grilled chicken wrapped in whole wheat pita bread. This Greek salad recipe, from DamnDelicious, uses light olive oil based vinaigrette with a huge burst of lemon flavor to be drizzled over generously right before serving.

GREEK SALAD

Ingredients:

For the Greek Salad

5 cups chopped romaine lettuce

1 small red onion, thinly sliced

1 English cucumber, thinly sliced

1/2 cup cherry tomatoes, halved

1/4 cup sliced Kalamata olives

1/4 cup crumbled goat cheese

Freshly ground black pepper

For the Lemon Vinaigrette

1/4 cup pure olive oil

1/4 cup apple cider vinegar

Zest of one medium fresh lemon

3 tablespoons fresh lemon juice

1 tablespoon granulated sugar

Method:

  • To make vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar.

  • Place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese.

  • Add freshly ground pepper to taste. Pour dressing on top of the salad and gently toss to combine.

  • Serve immediately or keep chilled in the refrigerator until serving time. Makes 2 regular helpings.

Classic Greek Salad

This classic French ‘petit four’ derives its name from its cute, rectangular shape which looks like mini gold bars. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock exchange. No matter what the origin of the name, the financier smells [and tastes] just as sweet!

Though you might find the ingredient list rather basic, the secret that goes in the making of a good financier lies in the combination of browned butter and lightly toasted almond flour, two key ingredients that account for its rich, buttery flavor. The batter owes its delicate texture to beaten egg whites and can be stored in the refrigerator, making it a good bake-ahead project on weekends or anytime you have extra egg whites waiting to be put to good use.

I was quite excited at the idea of using my new silicon pan for these mini cakes from Baking at Tiffany’s, who adapted the recipe from Bouchon Bakery by Thomas Keller and Sebastien Rouxel. While the plain financier with its browned edges and golden crumb is a treat on its own, you can always go one step ahead with fresh blueberries or raspberries to add a dash of colour to your little almond bars. I have a good mind to try them with pistachios next.

FINANCIERS

Ingredients:

1/2 cup + 1-1/2 tablespoons (120 g) sugar

1/4 cup + 1 tablespoons (40 g) unbleached all purpose flour

1/2 cup + 2 teaspoons (60 g) almond meal

100 g egg whites or egg whites from about 3 large eggs

1/2 cup (100 g) unsalted butter, browned

1/2 teaspoon pure almond extract

Method:

  • Preheat oven to 425 oF and butter 12 financier molds or a mini-muffin tin. Refrigerate buttered tin.

  • Sift together sugar, flour and almond meal into a bowl. Create a well in the center of dry ingredients.

  • Add in the egg whites and whisk together by hand until all the ingredients have been well combined.

  • To brown the butter, melt butter in a sauce pan over low to medium heat until bits begin browning.

  • While still hot, slowly pour browned butter into batter, simultaneously whisking batter till combined.

  • Evenly distribute batter among molds or mini-muffin tin wells, leaving about 1/8″ space from the rim.

  • Lower oven temperature to 350 oF. Bake on the center rack for about 20 minutes or till golden brown.

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PrerrnaMirchi
Mauritius

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