Oat biscuits

140g butter (scant 10 TBS)
140g sugar (3/4 cup)
1 TBS milk1 tsp golden syrup1 tsp bicarbonate of soda (baking soda)140g self raising flour (1 cup)110g of rolled oats (1 1/3 cup)
Preheat the oven to 150*C/300*F/ gas mark 2. Line a large baking tray with baking paper. Set aside.


Cream together the butter and sugar until fluffy. Beat in the milk and golden syrup and bicarbonate of soda to mix well. Stir in the flour and oats, mixing all together well.


Divide and shape into 20 equal sized balls. Place 2 inches apart on the prepared baking sheet. Bake for 25 minutes until golden brown.


Scoop off to cool on a wire rack. Store in an airtight container.

Beef Bourguinon

 

Ingredients

  

• ▢5 slices bacon finely chopped
• ▢3 pounds boneless beef chuck cut to 1 inch cubes
• ▢1 cup red cooking wine
• ▢2 cups chicken broth
• ▢1/2 cup tomato sauce
• ▢1/4 cup soy sauce
• ▢1/4 cup flour
• ▢3 garlic cloves finely chopped
• ▢2 Tablespoons thyme finely chopped
• ▢5 medium Carrots sliced
• ▢1 pound baby potatoes I used tri color
• ▢8 ounces fresh mushrooms sliced
• ▢fresh chopped parsley for garnish

• Instructions

   

  • In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  • Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker
  • Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parsley and serve with mashed potatoes if desired.

Almond cookies

INGREDIENTS

6 tablespoons (75 grams) sugar
1 large egg
1 1/4 cups (125 grams) sliced almonds (blanched or unblanched)

Line 3 trays with parchment paper or silicone baking mats. Have a small cookie scoop or a teaspoon at hand.

Whisk the sugar and egg together in a bowl for a minute or so, until well blended and just a bit thick. Add the almonds and whisk until evenly coated with the mixture. You need to use the batter right away — it separates as it stands. In fact, it’s good to give the batter a stir or two as you’re spooning it out.

Each cookie needs 2 teaspoons of batter. Scoop the batter onto the baking sheets, leaving at least 2 inches of space between the mounds of batter, and flatten each mound with the back of a fork.

Bake for about 20 minutes, rotating the pans midway through baking. The cookies should be toasted-almond beige, and dry and crackled on top. Transfer the baking sheets to racks and let the cookies cool for about 10 minutes. Carefully lift the free-form cookies with a wide spatula.

Dorie Greenspan

Granola recipes

 https://food52.com/recipes/15831-nekisia-davis-olive-oil-maple-granola

Tips for adapting 

Unlike darker crannies of the internet, Food52 has always been an unusually welcoming space to ask questions, to share cooking triumphs (and flat-out fails), to experience the kind of supporting community so many of us crave in a haze of angry tweets and lonely scrolls through Instagram.

But this recipe is my favorite little nook. Everyone loves this granola—undying appreciation kind of love. People make it weekly. They have it every morning for breakfast. They wrap it up to give during the holidays, in mason jars and cellophane bags and Christmas-y tins. Their families and coworkers clamor for it.

And—maybe most notably—they make it their own. Every ingredient has been swapped or doubled or abandoned, depending on whim and what’s in the pantry. The technique, which is essentially just stirring, has spun off to work in a slow cooker; to become crispy granola bars; to get ditched in a cold oven for hours and picked back up. This recipe is unbreakable.

In honor of Food52’s 10th anniversary (and this recipe’s almost-8th), I’m rounding up the 50-ish ways community members have customized this recipe to date below to inspire you to do the same, for yourself or for your loved ones. 

All The Genius Granolas

TECHNIQUES

• Make the granola in a slow cooker rather than the oven, like Rlsalvati does. "One thing I'm really good at is burning granola in my oven."
• Or turn the oven off and give it a mid-bake rest to get crispy and errand-friendly like Sara G does.
• Clumpy granola lovers: Stir less often like Sara G, press down and let the granola cool undisturbed like M, or mix in some egg whites before baking like Windischgirl.
• "Dissolve the maple syrup & sugar in the olive oil." Jen V swears it coats the ingredients better.
• Convert the ingredient measurements to weights so you can make your favorite version faster, and all in one bowl.
• Put your 9-year-old to work, like daisybrain: "He was very happy measuring and then digging his hands in to stir it up perfectly."

SWEETENERS

• Swap out the maple syrup for agave nectar: “Hands down, best granola I’ve had in my life! Lots of power for surfing, too!" says Maja.
• Or swap the brown sugar for coconut sugar.
• Or some of the maple syrup for honey.
• Or skip the sugar and add a well-mashed, overripe banana or a bit of applesauce. (Sara G picked up this tip from Nigella Lawson.)
• Many reviewers like to reduce the sweeteners (but many also don't). Rlsalvati wisely suggests: "I do cut down the sugar and maple syrup for our in-house consumption, but stick with the full recipe for gifts." (And she eats it every day in the warmer months.)

OLIVE OIL

• Swap in coconut oil.
• Or hazelnut oil.
• Or blood orange olive oil. "Simply AMAZING!" says Mary Margaret.
• Or leave it out (!), like Scribbles does.

COCONUT & NUTS

• Switch in shredded coconut (sweetened or unsweetened)—handy, since the bigger flakes aren't always easy to find.
• Clean out your pantry and add it to the granola, like Windischgirl does, with a mix of Brazil nuts, pumpkin seeds, coconut flakes, and almonds.
• Or streamline and lean on salted pistachios. "Can it keep getting better?" (Yes, Beautiful, Memorable Food. It can.)

SPICES, EXTRACTS, SALTS & THINGS

• Pull in warming spices (ginger, cinnamon, cloves) for “a great fall flavor,” Linda S recommends.
• Or use five-spice powder!
• Or vanilla!
• Or fancy up the salts with Himalayan pink salt (like suzgab) or Maldon smoked grey salt (like Krystal).