I’ll be honest, I made these on the spur of the moment and didn’t bother photographing the process because I thought, well, you know, how great can they be really? Answer, really great! Very flapjack-ish.
This is a recipe from Bill Granger’s ‘Every Day’; I’ve made them before and they were nice, but I made a couple of very minor changes and I preferred them this way. I haven’t been doing much in the way of baking recently, so maybe the reason behind the great response was more about the miracle of baked goods on a cooling rack than anything else. Leave them wanting more. I like my men grateful.
*Update* I made another batch and, bowing to chocolate pressure from child, used chocolate covered raisins. A big hit, so you might consider that too.
Continue reading 'Oatmeal and Raisin Cookies'»
A quick and easy way to make risotto? Sounds good to me! And indeed it was good – not as creamy and unctuous as a stovetop risotto, but very pleasing none the less.
Far be it for me to imply less than greatness from such a respected man as Bill Granger, but I think you have to change your expectations with this recipe. It may be called ‘risotto’, but it isn’t – it’s more of a wet rice dish. It’s simple in cause – it’s the constant stirring of the rice that creates that inherent creaminess, so you simply can’t expect that of a dish with barely any stirring at all.
I will, however, stand up for it and say that it was a lovely quick supper recipe and, let’s face it, you can subtract or add pretty much whatever ingredient you fancy. It is a bit on the bland side, so you can jazz it up with herbs, other vegetables, stronger cheeses – whatever tickles your fancy.
Continue reading 'Bill’s Baked Risotto with Chicken and Asparagus'»
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