CARROT AND ORANGE SOUP OH SO SIMPLE

carrot and orange soup

Could this delicious soup be any easier to make? It ticks all the boxes for me; cheap to make, nutritious, 20 mins to make, one pan, family friendly, no meat, no dairy….I’m running out of positives and so far I haven’t come across any negatives.

I made this for a cookery demonstration on family-friendly healthy meals. The following week I was stopped by a lady in the street (we are a friendly lot in Cumbria). She explained that her granddaughter absolutely refused to eat any vegetables at all but now she was asking for this soup every time she visited -and that, my friends, is one of the greatest culinary achievements of my life.

If you want to make it into a more substantial meal it is lovely with homemade crispy cheesy croutons.

OH SO SIMPLE CARROT AND ORANGE SOUP

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SIMPLE OATY BISCUITS TO BAKE AT HOME

 

 

Fiona's Oaty Biscuits
Fiona’s Oaty Biscuits

Simple oaty biscuits to bake at home?  Simple is great and it’s a shame that simple is often thought to be boring.

My mother is a Scot and I was brought up eating lots of oats, porridge, oat cakes, haggis, muesli, flap jacks, oaty bread, oaty biscuits and a delicious pudding called cranachan, a creamy mix of raspberries, toasted oatmeal and whisky. I have to admit to preferring porridge made with rolled oats (not pinhead), milk (not water) and sugar (not salt). We were subjected to ‘proper’ porridge on visits over the border to see grandparents and I still shudder at the memory. Our rolled oats of choice was Scott’s Porage Oats. Who could resist the athletic, kilted Scots man on the packet about to release his shotput over the glorious highlands?.

Oats are healthy to eat, high in fibre, cheap to buy, nutritious and their slow release, wholegrain goodness will keep you going until lunchtime and beyond…what’s not to love?

This recipe for oaty biscuits comes from a Scottish (of course) friend Fiona, have a go they are simply delicious!

FIONA’S OATY BISCUITS

125g  Plain flour

1 teaspoon baking powder

125g rolled oats

125g  unrefined caster sugar

125g  block margarine or butter

Generous tablespoon golden syrup

Splash of milk

Prepare a baking tray with baking paper.  (It is helpful to have two trays if you have them as the biscuits take up quite a lot of space in the oven)

 

  • Put the flour, baking powder and oats in a bowl and mix together.
  • Melt the sugar, margarine and syrup in a small pan and then add to the dry ingredients.
  • Stir until incorporated. The mixture should be quite stiff but add a very little milk if it doesn’t come off the spoon easily. Drop approx. a small desert spoonful of mixture onto the baking sheet, it helps to use a teaspoon to push the mixture off the spoon.
  • Bake for about 20 minutes in a medium oven at approximately 160C, Gas mark 2. When golden remove from the oven, allows them to cool a little and then transfer them to a wire rack to cool completely.

 

NOTE: It is easy to put too much too much mixture on the tray, the biscuits need room to spread or you will end up with one large (but equally delicious) biscuit!