Traditional flapjacks

Made these with Nate 10/1/12 to take to playgroup in order to use up the rolled oats that were bought for "magic reindeer food" but not used. Not an auspicious start - Nate fell off the stool and smacked his head on the wall on the way down but once bumps were all kissed it went well and he really enjoyed making them! They were so good we then had to make a second batch as the first lot was not going to make it to playgroup!

150g Marg or butter (I prefer salted butter personally)
75g Sugar
75g Golden Syrup
250g Oats

1. Put the 150 g of margarine, 75 g of sugar & 75 g of golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
2. Line the baking tin with greaseproof paper.
3. Mix in oats.
4. Put the mixture into the baking tin and press down.
5. Bake at 175 °C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical.
6. Slice into chunks (around 16 ish depending on how large you like your flapjacks) before it sets with a plastic knife but leave in place in tin.
7. Leave to cool and set.

Variations:

Fruit Flapjack

As above but thrown in some raisins and/or sultanas and/or cherries before baking.

Chocolate Flapjack

a. As above but throw in choc chips before baking
b. As above but before slicing, make up chocolate ganache and pour on top. Slice once set
c. As above but dip slices in either melted chocolate or chocolate ganache

Jam Flapjack

Replace the golden syrup in the recipe with 100 g of low sugar jam and reduce the additional sugar from 75 g to 40 g. The result has a mild fruity flavour instead of a mild golden syrup flavour (and is slightly less sugary).

Honey Flapjack

Replace golden syrup with honey - gives a more suble flavour

Slow Cooker Garlic Chicken and Veggies

PLEASE NOTE: this recipe is NOT mine to see the original go to the 365 days of slow cooking blog (I reproduce it here as I would hate to loose this recipe - it's delicious!)

 Makes 4 servings

4 bone-in chicken thighs, skin removed and trimmed (or boneless, skinless chicken thighs)- i used breast meat as I prefer leaner meat

4 large red potatoes, cut into small wedges (about 8 per potato)

1 large carrot, thinly sliced

2 Tbsp olive oil

2 Tbsp fresh lemon juice

1 Tbsp minced garlic 

2 tsp dried oregano

Salt and pepper

1.  Place potatoes and carrots in bottom of slow cooker.  Salt and pepper.

2.  Place chicken on top of potatoes.  Salt and pepper.

3.  In a small bowl combine the olive oil, lemon juice, garlic and oregano.  Spoon over the top of the chicken.

4.  Cover and cook on LOW for 4-6 hours, until potatoes are soft. (I cooked on LOW for 4 hours and then HIGH for the last hour to get the potatoes soft)

5.  Serve with extra lemon juice, if needed.