Muesli and Cinnamon Cookies

Cinnamon and Muesli Cookies

I have been making some version of these biscuits since I was 10. They are so fast, I have now got them down to being on the table in under 20 minutes from the point of opening the cupboard (though admittedly they are still very hot at that point). These are the sort of biscuits that can make you feel like you are organised, on top of things and perfectly capable of having home baked goodies ready for guests even with a small child around. Apart from the heating of the butter and honey, children can do the whole thing.

I use a sugar free muesli for these moreish biscuits, or sometimes just oats.

If you dip the tablespoon in a cup of boiling water before the honey it will stop it sticking to the spoon. If you are giving these to smaller children make sure to use a baby muesli that has not got big pieces of nut. You can also replace the honey with agave or any other type of sweet syrup if you like.

110g butter or margarine

4 tbsps honey

1 tsp mixed spice

1 tsp cinnamon

110g muesli

110g self-raising flour

Preheat the oven to 180C (160C in a fan oven). Lightly grease 2 baking sheets

1. Warm the butter with the honey in a saucepan until just melted

2. Stir into the remaining ingredients

3. Shape into 20 small balls, about the size of a walnut

4. Place on the baking sheets with a few centimetres between them

5. Squash the cookies down with your fingers or a the flat part of the tines of a fork

6. Bake in the oven for 10-12 mins or until golden brown

7. Leave to cool for a few minutes on the tray before removing with a spatula

Federico's Broccoli Pasta

Straight after school I worked as a chef for a few years before I decided to go to university. This meant that I was classed as a mature student, at 21, by the time I got there. I could therefore be upgraded to the "International and Mature Students" hall of residence. This was great, as it meant we had a wonderful group of flat mates who could share mealtimes, food parcels from home, and even knew how to wash up. I was taught how to make a great Spanish potato tortilla by one student (lots of olive oil and slow cooking), delicious Greek chicken kebabs and wonderful fondue. We took turns to cook dinner and we'd have jugs of bloody mary and smoked salmon sandwiches to aid study brunches at exam time.

I was taught this recipe by a university friend of mine called Federico who came from the Italian coast near Pisa. When cooking this you need to get over the idea that vegetables should be lightly cooked as the broccoli here is cooked so that it is soft and breaks down into a sauce. Federico and I often cooked for each other when we were students and his mum sent me a parcel from Italy with a huge block of parmesan as she was grateful that her son was getting well fed! For the liquid you can use any light stock - I use the broccoli cooking water with a spoonful of bouillon powder* added or chicken stock if I have it around. I like this with penne or pasta shells but orecchiette is lovely too if you can get hold of it.

This should make enough sauce to serve 4 people generously.

1 head broccoli, stalks removed and florets shopped up quite small
3-4 tablespoons olive oil, extra for drizzling
3 cloves garlic, chopped
pinch chilli flakes (optional)
400ml passata or 400g chopped tomatoes
1 heaped tablespoon of tomato puree
1 teaspoon dried oregano
salt and pepper
400ml vegetable bouillon, stock cube or other light stock
Pasta of your liking

11.       Cook the broccoli in boiling water until soft and drain, saving the water if using for stock*

22.       Warm the olive oil in a large deep frying pan add the garlic and chilli if using

33.      Add the passatta or tomatoes, tomato puree, oregano and broccoli

44.       Simmer for 20 minutes, breaking up the broccoli and any large pieces of chopped tomatoes (if used) with the back of a spoon.

55       Add the bouillon or stock and simmer for a further 10 minutes, season with black pepper and salt

66       Cook the pasta until slightly underdone, drain, then add to the sauce for a couple of minutes until it is cooked to your liking

77       Drizzle with some more olive oil and serve with freshly grated parmesan.

Variation

I quite often make this with a mixture of broccoli and cauliflower or just cauliflower for a change.