Living richly; simply and debt-freely

Greying_Pilgrim

Good Evening :hello:

*Ahem* Forgive me, I'm gonna have to shout...........

Seaotter's Savoury Flapjacks are FAB!!!!!!
:j:j:j:j:j

*ahem* Normal service resumed..........

Had a tinker, hadn't got any cheese (sangers for snap take precedence ), and wanted to go in a meditteranean direction, so popped in some sun-dried tomato and some black olives, a load of herbs, the sunflower and pumpkin seeds and popped in some HM yoghurt to compensate for the cheese. Not perfect, but a good enough start, and DP approves Picnic fare if ever I have seen some Wished I had taken a pic of the *underside* as all the olives and tommies *sunk* to the bottom :rotfl: but here's what I got;



I managed to make 8 in my 20cmx20cm pan (I purposely didn't spread it to fill the bottom of the tin, so they were a bit thicker - managed to make it into a presentable rectangle), and 7 are now in the freezer, just waiting for any adventurising we may take them on in the near future :whistle:

THANK YOU Seaotter :T

Right, off to finish cooking me curry and have a watch of summat on TV.

Love & peas,

Greying x

Seaotter

Greying_Pilgrim wrote: »

Seaotter's Savoury Flapjacks are FAB!!!!!!
:j:j:j:j:j

Thank you for the thank you! Glad you liked them, and as you've discovered, loads of variations are possible. And I think they're fairly cheap to make?

I've never tried freezing them - do let me know how they come out!

Happy weekend!

gallygirl

Have I missed the recipe? Can you repost please Seaotter? Thanks - they look proper lush .

Greying_Pilgrim

Seaotter wrote: »

I've got an excellent recipe for savoury flapjack, makes a great offering for "bring and share" do's for all veggies, and in my case wheat intolerant veggies, although I did once have to rescue it from the cake section. Best eaten the day it's made.

6oz oats
2oz sunflower and pumpkin seeds
4oz grated cheese
1 small onion
1 small carrot, grated
3 oz melted marg/butter
1 beaten egg
2tbsp milk
1 tbsp tomato pur!e
Good pinch cayenne pepper and mustRd powder

Mix together, put in lined tin (mine is c9" square) gas 4 or 180C for 20 mins

Fill your boots gally! I just tossed in a handful of chopped olives and sun-dried tomatoes. I left the carrot out to accommodate them, but I think that a carrot version would be super lush too - the possibilities are endless!

Thanks again to Seaotter

Greying x

Greying_Pilgrim

Good Morning :hello:

Well, I have just had yet another reminder why I don't use the local shop. The only reason I use it at all is because they sell postage stamps singly (can anyone afford a book of stamps these days?) from their shop bit even though they do actually have a PO bit too. The staff - all of them - in there, are routinely rude. I had the manager (might even be the owner?) today. I was minding my own business (holding my letter in my hand), waiting, as there was a customer before me, and they, apropos of nothing, andover the top of the head of the person they were serving, snapped 'the Post Office isn't open yet!'. WTH? And yet when I queried whether they still sold stamps from the shop till, they replied that they did. They were still serving the person in front of me, but took a verbal swipe at me? Why didn't they wait to see what I needed, instead of 'assuming' that they knew what I wanted? What on earth is wrong with people? I think I shall have to take a re-look at the budget and see if I can have a small budget set aside to buy stamps - even if I get them singly in anticipation from the main PO. They can stuff getting their grubby little mits on my hard-earned :mad:

And breath.

The verdict on the frozen-and-then-defrosted flapjacks is...... perfectly fine I think the texture of mine was slightly different from last night - however, bear in mind that I used yoghurt rather than cheese, so that may have had a little sway in it. But honestly, perfectly edible and just as 'savourymore-ish' as last night After I have posted this, I am going to write up the recipe into my index, which shall be forever immortalised as 'Seaotter's Savoury Flapjacks' I love that I have recipes with connections to folks on here Pippi's Chocolate Porridge cake, Memorygirl's Jamaica Ginger cake, Twinks Hobnobs

Household chores (YAWN!) and some cooking are on the agenda today. Some Bunny buns need to be made And I need to do a review of the meal-planner versus what is in stores, as we've gone a teeny bit awry Think we're ok, but I'd like a bit of a firmer grip on my understanding of what is coming up, so that we don't starve at Greying Towers (AS IF!!!! :rotfl:)

Right, well, the sooner I get started, the sooner I'll get started

Thanks everso for dropping by, reading and posting. Mucho appreciated

See y'all in a bit.

Greying x

joeyjimbles

Sounds delicious - will have to add it to my list of things to try for upcoming picnics and rugby touchline snacks.Even better that they are freeze-able.

rtandon27

Hello GP!

On the subject of postage...

Have you considered purchase & print at home? You would need to sign up for a Royal Mail account and then be accepted for on-line purchases (I've no clue what the criteria are but I was accepted in less than 24 hours.)

We've used it to print postage directly on envelopes & on sticky labels as well (mind you the labels were a cast off so were free!) - saves the hassle of having to deal with unsavoury, unfriendly, uninspiring staff...

Mind you it does cost in ink & labels...

Give it some thought - I'm for any solution that leads to a peaceful calm life!

Seaotter

Greying_Pilgrim wrote: »

The verdict on the frozen-and-then-defrosted flapjacks is...... perfectly fine I think the texture of mine was slightly different from last night - however, bear in mind that I used yoghurt rather than cheese, so that may have had a little sway in it. But honestly, perfectly edible and just as 'savourymore-ish' as last night After I have posted this, I am going to write up the recipe into my index, which shall be forever immortalised as 'Seaotter's Savoury Flapjacks' I love that I have recipes with connections to folks on here Pippi's Chocolate Porridge cake, Memorygirl's Jamaica Ginger cake, Twinks Hobnobs

Well thank you Greying, I feel almost a little bit famous, immortalised in your cookbook!

Glad they defrosted well. I must try that next time I make them. If only it were warmer, we could dream about summer picnics.

Seaotter
X

supersaver1000

I went to bed at 9pm and am now wide awake :eek: but I am fuming at your shop experience. I haven't any useful answer, but I always plan to say 'I beg your pardon' in a loud, but polite, 'WTH are you talking about - are you crazy' voice. If nothing else it makes them repeat what they said and makes them think about the rude way they just spoke, whilst giving you time to formulate a response.

I don't know why people who clearly don't like working with customers do so. :mad:

ps, flapjacks look lovely, am still trying to get my head around savoury....

Greying_Pilgrim

Good Evening :hello:

supersaver - 3.30am?????? Am I an effective cure for insomnia, or not? On second thoughts, don't tell me, I know the answer to that one! :rotfl:

Well, my eyelids are drooping all over the place, so I'll make this quick. We had a lovely dinner. We picked up some asparagus on our travels yesterday. I won't fib, British asparagus is expensive But the season is short, and we love to eat it, so we indulged. It was £2.99 for a bundle - which is usually about 250g. I purposely selected some medium/thin sprues, I don't like the big thick stuff. One bundle only made one meal between the two of us, although the snapped off woody ends have been saved to make stock.

We had casarecce pasta with tahini, miso, citrus dressing to which a ripe avocado and some fresh basil had been added. I also chopped off some of the ends of the cooked asparagus and mixed this into the pasta and dressing - although it doesn't show up on the pic. Topped it with grilled asparagus spears and some feta. Really summery (but no sunshine nor chilled white wine to go with it :rotfl:) Picture here;



It was a very expensive meal, but everyone has their own idea of what constitutes a *treat*. I'm a firm believer in having the occasional treat - it keeps you motivated

Back to the lentils on toast tomorrow!

Today I am grateful for these 3 things;

folk who do their job properly

great british produce

my mortar and pestle - satisfying stress-reducer and kitchen tool all in one :rotfl:

Thank you for popping in, reading and commenting. Although I hope everyone gets their 8hrs of zeds tonight! I know I need mine

See y'all later.

Greying