Banana and Coconut Flapjacks

Banana and Coconut Flapjacks

Another great way to use up those black bananas in the fruit bowl! Perfect for breakfasts and snacks on the run.

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Banana and Coconut Flapjacks






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Banana and Coconut Flapjacks



Banana and Coconut Flapjacks
Perfect for an on the run breakfast
Ingredients
  • 150g Butter
  • 50g Golden Syrup
  • 50g Light Brown Sugar
  • 250g Oats
  • 50g Dessicated Coconut
  • 2 small Over-ripe Banana's
Instructions
Step 1: Line a 20cm tin with baking paper and preheat oven to 190c.Step 2: Melt the butter, sugar and syrup in a pan over a low heat.Step 3: Take off heat and stir in oats, dessicated coconut and mashed bananas. Spoon mixture into tin, smooth then bake for 20 minutes.Step 4: Leave to cool before cutting into squares.

Details
Prep time: Cook time: Total time:
Yield 12 flapjacks

Meal Plan 28th May - 3rd June 2012

A sneaky look at what we will be eating this week in the Jam and Clotted Cream household, culminating in the village Jubilee Street Party on Saturday.

Monday 28th May
Chicken Fajitas, Rice and Salad

Tuesday 29th May
Chorizo and Pea Pilaf

Wednesday 30th May
Tomato, Bacon and Blue Cheese Pasta Bake

Thursday 31st May
Prawn Korma with rice and naans

Friday 1st June
Fish and Chips

Saturday 2nd June
Our village Jubilee street party where I will be taking a big batch of mini quiches. The kids want to make some cakes too.

Sunday 3rd June
Roast at Mum and Dads

Last week I was sent some ice-cream samples from Callestick Farm, which I will be blogging about soon!

Two Bean, Puy Lentil, Feta and Parsley Salad

Two Bean, Puy Lentil, Feta and Parsley Salad




















An easy, chuck it all in salad recipe for you today, perfect for a BBQ or picnic. Fingers crossed for a long hot summer!

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Two Bean, Puy Lentil, Feta and Parsley Salad
Great as part of a BBQ
Ingredients
  • 400g Tin Cannelini Beans, drained and rinsed
  • 400g Tin Butter Beans, drained and rinsed
  • 1 Packet Ready to Eat Puy Lentils
  • 6 Cherry Tomatoes, halved
  • 4 Spring Onions, trimmed and chopped
  • Small bunch Parsley, chopped roughly
  • 200g Feta, cubed
  • Glug of Rapeseed Oil
  • Drizzle Red Wine Vinegar
  • Salt and Pepper
Instructions
Step 1: Chuck in a bowl, chill and serve when ready. Will keep for 2 days in the fridge
Details
Prep time: Cook time: Total time: Yield: 6

Baked Camembert with Asparagus Soldiers

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Ok, so you can hardly call this a recipe but it's a great little dish for sharing. We enjoyed this at the weekend with lightly blanched asparagus soldiers and some crusty bread bought from the local Farmers Market.

As the asparagus season is so short we try and make the most of it while we can. I've included some other asparagus recipes from the blog at the end of the post to give you some more inspiration.

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Baked Camembert with Asparagus Soldiers
Light Lunch to share with friends
Ingredients
  • Large bunch Asparagus tips, woody stalks removed
  • Crusty Bread
  • Large round of Camembert in wooden box
Instructions
Step 1: Preheat the oven to 200c, unwrap the camembert and discard any plastic wrapping, place back in the box with the lid on.Step 2: Put the camembert in the oven on a baking tray and bake for around 20 minutes, until the cheese is oozy and melted.Step 3: Meanwhile blanch the asparagus for 2-3 minutes until al dente, drain.Step 4: Serve the camembert with the asparagus soldiers and crusty bread.
Details
Prep time: Cook time: Total time: Yield: 3
Other asparagus recipes from the blog:

Meal Plan 14th May - 20th May 2012

I'm trying to get back into the habit of meal planning, mainly to save a bit of money. It pays to be organised, as my bank balance will tell you!

Monday 14th May
Spaghetti Bolognese (I made a big batch at the weekend and still have some left for Monday)

Tuesday 15th May
Tortellini with Bacon, Pea and Ricotta Sauce

Wednesday 16th May
Prawn and Chorizo Paella

Thursday 17th May
Sausage and Broccoli Carbonara (adaption of a recipe I saw in this months Good Food Magazine)

Friday 18th May
Chicken and Mushroom Korma with Basmati rice and Naan Breads

Saturday 19th May
A concoction of leftovers - watch this space

Sunday 20th May
Mums Birthday so we will be eating at a local pub


Creamy Tomato and Caper Spaghetti

Creamy Tomato and Caper Spaghetti

Apologies for my absence over the last couple of months, things have been a bit hectic (read 'stressful') but normality is finally returning (for now anyway!). The camera is being charged as I type, I have a stack of new cookbooks on my counter for inspiration and I'm looking forward to a long hot summer full of picnics, BBQ's and parties

This is a lovely light pasta dish for a summers day, perfect with a glass of white wine. If you don't like capers then just omit them. Some chopped crispy bacon on top would make a nice addition too.

Enjoy!

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Creamy Tomato and Caper Spaghetti
Perfect for a warm summer evening
Ingredients
  • Glug of Oil
  • 4 Spring Onions, chopped
  • 2 Garlic Cloves, chopped
  • 1 Green Chilli, deseeded and chopped
  • 10 Cherry Tomatoes, halved
  • 5 Sun Dried Tomatoes, chopped
  • 2 TSP Capers, rinsed
  • Splash of Red WIne Vinegar
  • 2 TBSP Creme Fraiche
  • 2 Handfuls Grated Parmesan
  • 200g Spaghetti
Instructions
Step 1: Cook spaghetti in a pan of salted boiling water.Step 2: Meanwhile in a frying pan heat the oil and then add the spring onions, garlic and chilli and cook for a few minutes. Turn down the heat and add all the other ingredients, stir to combine for a few minutes.Step 3: Drain pasta and toss with the sauce.
Details
Prep time: Cook time: Total time: Yield: 2
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