I hope you are enjoying the recipes I have posted so far. I am really enjoying sharing them. I have to apologies about my photos, I am going to get practicing with setting up photos in better light once I move house next month. Any tips on getting better shots would be greatly appreciated.
I found this recipe whilst blog stalking the shutterbean blog. It has now made it into my everyday recipe book and I will be coming back to it again very soon. My only addition was adding some flaked almonds that I had laying about which added a bit of a crunch to the chewy cookies. The next cookies on my to make list are some Bacon & Peanut butter cookies, I am sure they will be up on here soon.
You will need
- 1 1/2 cups old fashioned rolled oats – I just used porridge oats and they came out great
- 1/2 cup all purpose flour (spooned & leveled)
- 1/2 cup of flaked almonds
- 1/2 cup raisins
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (i tried out 1tsp of salt as suggested and the sweet/salty mix is delicious)
- 6 tablespoons unsalted butter, room temp
- 1/2 cup dark brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (i was missing the vanilla extract so I just added a tsp of water to keep the same consistency, it wasn’t noticeable without the vanilla but I will definitely use it next time)
This recipe makes around 24 cookies.
I firstly pre-heated the oven to 165 C. Then in a medium bowl mix the oats, almonds, flour, raisins, baking soda and salt together. In a separate bowl, using an electric mixer beat the butter and sugar until it is light and fluffy. Now add the egg and vanilla and beat until combined. Now gradually add the oat mixture and stir until combined.
Drop a tablespoon of mixture on a baking tray with greaseproof paper and space it about 2 inches apart to allow for spreading whilst cooking. Bake until the cookies are golden brown but still soft. Around 14minutes. Cool for 5minutes on the tray and then pop on a wire rack to cool completely…and enjoy.
Now, this truly is a family recipe so it is a real treat that I am sharing it. Everyone that knows me has sampled this treat and the response is always great. This isn’t the pita everyone thinks, this is more of a ‘pie’ made with filo pastry originating from Bosnia. There are lots of different types that you can make. Cheese, potato, meat, spinach, butternut squash, you get the gist. They’re great for breakfast, lunch and dinner!
for the cheese pita you will need:
- 3 eggs
- 1/2 tsp salt
- 500g cottage cheese
- 300ml creme fraiche
- 100g feta cheese – grated (optional)
- knob of butter – melted
- pack of fresh filo pastry (avoid frozen as they always break)
Firstly, pre-heat your oven to 200C, or 180C for fan assisted. Then lightly grease a baking tray.
Next whisk the eggs with the salt and then add the cottage cheese, creme fraiche and feta cheese and mix well.
Lay out your filo pastry, if the sheets are really big cut them in half. To fill firstly brush lightly with the melted butter then spoon approximately 2 tablespoons of mixture over the sheet. Fold over the top and bottom of the filo by about an inch and then roll the sheet loosely from side to side and place into baking tray.
Repeat until you have used up all of your filling and then brush the tops of the rolled pita with butter. Place in the oven and bake for 15-20 minutes or until light golden brown.
Eat with Kefir or drinking yogurt for the authentic Bosnian experience.
note. To make potato pita start by finely chopping 1 medium onion or 4 shallots and then grate in 1 large potato (if you would like to make meat pita then add 200g of lean beef mince at this stage). Mix well with salt, black pepper and oil. Fill and roll the filo in the same way and bake for around 25-30 minutes or until light golden brown.