Fancy making a batch of these yummy treats with what you already have in? Then try these chocolate flapjacks as porridge oats aren’t just for breakfast and also uses up any bits of chocolate you have left at home!
Prep: 10 mins
Cook: 15mins plus cooling time.
Ingredients: 225g of oats, 125g butter, 125g of brown or white sugar, 2 – 3 tbsps. of honey, on any type of syrup that you have, 40g/50g of any left over chocolate you have in the house white, dark or milk!
- Preheat oven to 180F
- Put the sugar and butter into a pan and melt over a medium heat
- Turn off the heat and stir in the oats and honey or syrup
- Pour into a lined baking tray (roughly 18×28 cms)
- Cook in the oven for 15 mins
- Allow to completely cool, then melt your chocolate on the hob or in the microwave for about a minute and drizzle all over your flapjack
- Allow the chocolate to cool then cut into 12 pieces
Friday nights can still be curry night with a few store cupboard ingredients!
Ingredients: 1 onion, 2 cloves of garlic, 1 large can of chickpeas (drained weight around 500g), 100ml of passata, can of coconut milk, 1 – 2 tsp of curry paste, depending on how hot you like it, a little oil for frying.
For Pea Raita which uses frozen peas, please click here Inspired by India – Potato and Sweetcorn Samosas with Pea Raita
- Chop your garlic and onion and gently fry in a pan with the oil until softened
- Add your curry paste and mix well
- Pour in the coconut milk and passata, give it all a good stir
- Add your chickpeas and bring to a simmer and cook for 20mins or until the chickpeas have softened slightly and taken on all of the curry flavour
- And that’s it…serve with rice and the pea raita if you wish
As we live through these uncertain times, I wanted to help those of you in lockdown, staying at home and self-isolating to find easy and nutritious ways to keep cooking without having to make a trip to the supermarket or local shop until it’s really necessary or spend hours week on week in an online shopping queue.
Last year I set myself a task of creating new dishes from around the world for 52 weeks. Through this experience I gained a huge insight to the different ingredients and types of cooking used throughout the world especially in countries that do not have access to the abundance of ingredients that many of us have in the Western world. My family and I have been on lockdown for two weeks so far and I am already finding that I am able to use the information gathered last year to better prepare for cooking within limits.
So as of now I will re-share some of my old recipes and create new ones, some of The Lockdown Larder Recipes are already there waiting for you, just click on the pink link, focussing on making the most of what you already have in your store cupboard, freezers and other staples that hopefully you will have at home. For some of the recipes created so far using mostly store cupboard and freezer ingredients, please click on.
I have also put together a list of products and ingredients you might want to add to your next shop. You may notice that this does not include that many fresh products as these need replenishing more often.
This is not a definitive list and should be used only as a guide to help you prepare for the weeks ahead…So here goes:
Bread (to then be frozen and used as needed)
Cheeses like parmesan and strong cheddar
Butter or spread
Bananas (can be peeled, frozen and added to smoothies)
Frozen fruits like berries
Frozen veg like peas and butternut squash (great for tagines)
Fish fingers (of course!)
Porridge Oats (can also be used to make flapjacks)
Long life milk/Oat milk or alternatives
Pasta any type
Rice any type
Other various types of beans
Lentils (dried goes further than canned)
Flour self-raising, bread flour (can be used as pizza bases)
Dried herbs and spices
Honey or syrup
Olive oil/Sun flower oil
Mustards like wholegrain and Dijon
Sweet chilli sauce
Some little extras
Nuts to add crunch, for baking and stir fries.
STAY SAFE, STAY HOME
Good luck x