SERVES 6 -8 , 12 -16 Squares or Bars
Ingredients:
2 ounces butter
2 ounces peanuts, roughly chopped
2 ounces pecans or walnuts, roughly chopped
1 large carrot, peeled and grated
6 ounces mature cheddar cheese, grated
5 ounces porridge oats or jumbo rolled oats
1/2 teaspoon dried herbs, OR
2 teaspoons freshly chopped mixed herbs
1 egg, beaten
salt and black pepper, to taste
cayenne pepper, to taste (optional)
Procedures:
1. Melt the butter and stir in the mixed nuts, grated carrot, grated cheese, oats, herbs and beaten egg - mix well.
2. Season with salt and pepper to taste and mix well. (Season with Cayenne pepper if using).
3. Spoon in to a greased and lined 11" x 7" cake or baking tray.
4. Press down to smooth and bake in a pre-heated oven 180C/350F/Gas Mark 4 for 25-30 minutes, or until golden brown.
5. Allow to cool in the tin and then mark into bars or squares.
6. Store in an airtight tin or container for up to 1 week.
Ingredients:
2 ounces butter
2 ounces peanuts, roughly chopped
2 ounces pecans or walnuts, roughly chopped
1 large carrot, peeled and grated
6 ounces mature cheddar cheese, grated
5 ounces porridge oats or jumbo rolled oats
1/2 teaspoon dried herbs, OR
2 teaspoons freshly chopped mixed herbs
1 egg, beaten
salt and black pepper, to taste
cayenne pepper, to taste (optional)
Procedures:
1. Melt the butter and stir in the mixed nuts, grated carrot, grated cheese, oats, herbs and beaten egg - mix well.
2. Season with salt and pepper to taste and mix well. (Season with Cayenne pepper if using).
3. Spoon in to a greased and lined 11" x 7" cake or baking tray.
4. Press down to smooth and bake in a pre-heated oven 180C/350F/Gas Mark 4 for 25-30 minutes, or until golden brown.
5. Allow to cool in the tin and then mark into bars or squares.
6. Store in an airtight tin or container for up to 1 week.
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