Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family. Tana Ramsay

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СКАЧАТЬ 75g/3oz oatmeal

       75g/3oz bran

       125g/5oz Muscovado sugar

       ½ tsp ground ginger

       100g/4oz unsalted butter

       150ml/¼ pint cold water

       100g/4oz dried cranberries

      Makes: 48 biscuits

      Prep time: 15 minutes

      Cooking time: 20–25 minutes

      1 Preheat oven to 180°C/350°F/GM4.

      2 Put all the dry ingredients except the cranberries into a large mixing bowl and mix well. Rub in the butter until the mix resembles breadcrumbs, then add the water and the cranberries and mix into a dough.

      3 Lightly flour your work surface and roll out the dough to approximately 1cm thickness. Cut out with a round cookie cutter approximately 6cm in diameter.

      4 Place the crunchies onto a lightly greased baking tray and bake for 20–25 minutes.

      5 When ready, remove from the baking tray immediately with a flat slice and leave to cool on a wire rack – this just ensures the bottoms do not overcook.

      Tips

      • These are great for a mid-morning snack.

      • You can substitute any dried fruit for the cranberries.

chocolate nut temptations

       You know you are full and that you probably shouldn’t, but somehow you find the room …

       50g/2oz whole shelled hazelnuts

       25g/1oz almonds

       25g/1oz shelled pistachio nuts

       400g/15oz milk chocolate

       50g/2oz raisins

      Serves: 6, as a snack

      Prep time: 10 minutes

      Setting time: 2½ hours (or make the night before)

      1 Peel any brown skin off the hazelnuts and almonds, and break in half. If you prefer smaller pieces, crush them up. Toast along with the pistachios in a shallow frying pan – do not use oil. This only takes 5–6 minutes.

      2 Meanwhile, break the milk chocolate into small chunks and melt in a small bowl over a pan of simmering water. When melted, pour the chocolate into the bottom of a shallow baking tray lined with baking parchment. Sprinkle the nuts and raisins onto the top of this and gently shake the tray to allow them to slightly sink into the chocolate.

      3 Place the tray into the fridge and leave to harden. This takes at least 2½ hours, but is best if left overnight.

      4 When it is set and you are ready to indulge, remove from the fridge and gently peel the parchment off the back of the chocolate. Break into pieces and serve!

      Tip

      • Follow this recipe in exactly the same way, but use white chocolate and quantities of dried cranberries, almonds and apricots (or any dried fruit you desire). Remember, only toast the nuts, not the fruit!

date and hazelnut fingers

       Delicious and so easy to make!

       2 eggs

       175g/6oz Muscovado sugar

       75g/3oz wholemeal self-raising flour

       50g/2oz bran cereal

       50g/2oz crushed hazelnuts

       100g/4oz stoned dates, chopped

      Makes: 12 fingers

      Prep time: 10 minutes

      Cooking time: 25–30 minutes

      1 Preheat oven to 180°C/350°F/GM4.

      2 First, line and lightly grease a baking tin 11 x 7" (28 x 18cm).

      3 Put the eggs and sugar into a large mixing bowl and whisk together until light and fluffy.

      4 Stir in the remaining ingredients and mix together well. Pour the mixture into the lined baking tin and smooth evenly.

      5 Bake in the oven for 25–30 minutes.

      6 When cooked, remove from the oven and leave to cool in the tin.

      7 Cut into finger slices and serve!

      Tip

      • Keep in an air-tight container if not eating straight away.

tea-time treats

      I think it would be terribly unrealistic to say that children should never have snacks – I love them, and certainly as a child it was one of the comforts that I needed!

      Quite often children need a little pick-me-up when they finish school. It is a little too long to wait until supper is ready, yet lunch was hours ago. A small snack is a very welcome treat, but you want to give a little more than just a packet of sweets or a chocolate bar, not СКАЧАТЬ