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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

If you have Nutella but no chocolate mousse, dnt panic. We can fix that right away. All you need is a brilliant recipe for Nutella mousse like this one from Purewow. To use what I had on hand, I substituted the cream cheese for a tub of mascarpone and used only a quarter of the amount of sugar stated. I can imagine that you can totally go without any added sweetener as the Nutella should be enough for any seasoned sweet tooth. If you are patient enough, leave it to set in the fridge for a couple of hours to achieve the distinctive mousse-like texture but if you cannot keep yourself waiting for so long, grab a dessert spoon and simply dig in after topping with fresh cream and chocolate shavings [from the photos you can guess this is exactly what I did!]

NUTELLA MOUSSE

Ingredients:

250g mascarpone, room temperature

3/4 cup Nutella hazelnut spread

1/4 cup confectioners’ sugar

1 cup heavy cream, chilled

1 teaspoon pure vanilla extract

2 tablespoons chopped hazelnuts

2 tablespoons chopped dark chocolate

Whipped cream, for topping

Method:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese with the Nutella.

  • Add the confectioners’ sugar and beat until light and fluffy for 2 to 3 minutes. Transfer it to a medium bowl.

  • Wipe out the bowl. In the bowl of the electric mixer, fitted with whip attachment, whip cream to soft peaks.

  • Add sugar and vanilla extract, and whip to medium peaks. Add a third of whipped cream to Nutella mixture.

  • Fold with a rubber spatula to combine. Add another third of cream and repeat, folding it until incorporated.

  • Add the final third and fold to combine. Divide mousse among serving dishes and chill for 30 to 45 minutes.

  • Top mousse with a dollop of whipped cream, garnish with chopped hazelnuts and dark chocolate. Serves 4.

Oatmeal pancakes immediately conjures up the idea of something thick and heavy that does not sound like it might be remotely appealing on a breakfast table. This could not be further from the truth when you end up grinding your own oat flour for these super light, almost fluffy pancakes from Smitten Kitchen. It is also true that most people are too lazy to come up with a decent breakfast spread, though it is repeatedly claimed to be the single most important meal of the day. I tend to agree that early morning may not exactly be the best time to spend in the kitchen unless you happen to run a boulangerie or likewise. Pancake batter, however, has the advantage of being prepared in advance and stored in the fridge until ready for use, making it convenient for early and late risers to enjoy a delicious homemade breakfast.

OATMEAL PANCAKES

Ingredients:

3/4 cup (90 grams) oat flour

1 cup (130 grams) all-purpose flour

2 tablespoons (25 grams) sugar

2 teaspoon baking powder

3/4 teaspoon Kosher or coarse salt

1/2 cup cooked quick-cooking oatmeal

1 cup lukewarm water + 1 pinch salt

3 tablespoons (45 grams) unsalted butter

1 1/4 cups (295 ml) whole milk

1 tablespoon (20 grams) molasses

2 large eggs, room temperature

Method:

  • To make oat flour, pulse rolled oats into a food processor or spice grinder until finely ground.

  • Whisk dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl.

  • In a small bowl, whisk butter, milk, cooked oatmeal, honey and eggs together until combined.

  • Gently fold wet ingredients into dry ones. Using a light hand is important for tender pancakes.

  • Although best if it’s used immediately, the batter can even be kept overnight in the refrigerator.

  • The batter should be slightly thick with a holey surface. Heat a 10-inch cast-iron pan or griddle.

  • Heat over medium heat until water sizzles when splashed onto the pan. Lower to medium-low.

  • Working quickly, dollop 1/4-cup mounds of batter onto pan, shaping 2 or 3 pancakes at a time.

  • Once bubbles have begun to form, flip pancake over and cook till bottom is dark golden-brown.

  • Serve hot, straight from the skillet or keep them warm in a low oven. Makes about 18 pancakes.

Oatmeal Pancakes

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PrerrnaMirchi
Mauritius

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