Plum & Oat Bars

This week on our journey with Yotam Ottolenghi at I Heart Cooking Clubs, we're Going With The Grain.  I love all kinds of grains, and they form a significant part of my regular diet.  Flicking through my Ottolenghi cookbooks (Ottolenghi: The Cookbook, Plenty and Jerusalem: A Cookbook), all manner of quinoa, rice, farro, barley, freekah and bulgur wheat dishes appealed, but somehow this week I felt I wanted to get a little sweet with Yotam.

His recipe for Raspberry and Oat Bars from Ottolenghi: The Cookbook is one that I've had bookmarked for about three years and, deciding that oats were going to be my grain of choice, this seemed like the perfect opportunity to make it.

In the absence of some raspberry jam, I subbed in some of my homemade plum jam, and I found the tartness of the plum jam to be a good foil to the sweetness of the caramel nut topping.  Oh yes, there is caramel and there are nuts!  Came as something of a surprise to me too.  

Now I don't know about you, but when I come across something labelled as an "(anything) and Oat Bar", I'm mentally imagining something that has some kind of "oaty" topping, or which is vaguely akin to a muesli (granola) bar.  Even when I read through the recipe, I still didn't quite get what this was going to be like - quite possibly because I am not really a baker.  So when Ottolenghi says in the recipe introduction "Wonderful with a strong after dinner coffee", I was thinking "No way!"  Granola bars with morning coffee (possibly even for breakfast), yes, but with after dinner coffee, definitely not.  Were YO and I about to have our first disagreement - surely not.  Now, don't get me wrong, I was not for one moment doubting that these were going to be great, I just envisaged something that didn't quite fit with my idea of a postprandial sweet treat.

The end result is a light, shortbready, oaty base, topped with a layer of sweet-but-tart plum jam, and then the whole thing is topped off with a thick layer of nuts and caramel.  Oh, that topping!!  Gooey caramel and a mixture of macadamias, hazelnuts, almonds and cashews.  Seriously, this slice is all about the topping, so don't let that title confuse you - this is no dull little "health" bar - this is definitely a decadent little treat, and definitely lives up to its promise of being a great after-dinner treat.  I thought about changing the title to something which might more fairly represent what these bars really are, but then it occurred to me that, as long as I keep calling them "Plum & Oat Bars", I can convince myself that it's ok to eat them for breakfast!

I don't do a lot of baking, and so I don't have an extensive repertoire in that department.  I'm also a fairly "apprehensive" baker, so when something turns out great it both surprises and delights the heck out of me in equal measure.   Well let me tell you that these bars might just be the best thing I've ever baked, and it's exciting to discover that Ottolenghi can surprise and delight me in the sweet department as well as all the savoury dishes I've come to love.

I made a few small changes to this recipe.  Firstly, as mentioned I used plum jam instead of raspberry.  I adjusted quantities to fit the slice tin that I wanted to use, as opposed to the small square tin used in the original recipe.  And, I used a different combination of nuts:  the original recipe called for flaked almonds, pecans, hazelnuts and Brazil nuts.  Really you could use any combination you like.

Plum & Oat Bars Recipe

Adapted from a recipe by Yotam Ottolenghi

from Ottolenghi: The Cookbook

Click here for a printable copy of this recipe

For the base

170g (6 oz) plain flour

1/2 teaspoon baking powder

140g (5 oz) butter, cut into cubes

80g (3 oz) caster sugar

pinch of salt

110g (4 oz) rolled oats

For the filling

1-1/2 cups plum jam (I used homemade)

For the topping

400g (14 oz) assorted nuts, roughly chopped

(I used a combo of macadamias, almonds, cashews & hazelnuts)

140g (5 oz) butter

100g (3-1/2 oz) caster sugar

60ml (2 fl oz) milk

1 teaspoon vanilla

Preheat the oven to 170 degrees C (340 degrees F).  Lightly grease the base and sides of an 18cm x 32cm (7in x 12in) slice tin, and line it with baking paper.

Begin by making the base.  Sift the flour and baking powder together and put into your food processor.  Add the cubed butter, and blitz together until the mixture resembles breadcrumbs.  (You could rub the butter into the flour by hand, but I'm an inherently lazy cook, so I'm happy for the food processor to do the work).  Remove to a bowl, add the salt, sugar and rolled oats, and mix to combine everything well.

Press this mixture (though not too hard) into the base of your tin, and bake in the preheated oven until lightly golden - about 20 minutes.  Remove from the oven and allow to cool.

Once the base has cooled, spread with the jam.

Now make the topping.  Place the chopped nuts in a bowl and set aside.  Put the butter, sugar, milk and vanilla paste in a small saucepan set over medium heat.  Stir constantly until the butter is melted and the sugar has dissolved.  Remove from heat, pour over the nuts and mix well.

Spread the nut mixture over the jam and return the pan to the oven until the nuts are golden brown - about 30 minutes.

Remove from the oven and leave to cool completely before removing from the tin.

Slice into bars or squares and serve.

If you would like to get to know Yotam Ottolenghi a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...

... or check out Ottolenghi: The Cookbook and Ottolenghi's other great titles available from Amazon USA, Amazon UK or Fishpond NZ.

         

And while we're on the subject of Going With The Grain, check out these other grain-filled recipes from Ottolenghi I've shared before:

Aubergine & Lemon Risotto

Fried Zucchini, Pea & Quinoa Salad

This will be my submission this month to Sweet New Zealand, inspired by Alessandra Zecchini and hosted this month by Bridget at After Taste - can't wait to see what sweet treats everyone has come up with this month.

I will also be sharing this post at Food on Friday hosted by Carole at Carole's Chatter and at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace.

Banana Chocolate & Macadamia Muffins & Cookbook Sundays # 16

I've got to begin by saying that a pet peeve of mine is blog posts which begin with an apology for not having posted for a while, and yet here I find myself with the need to do just that!!  Life seems to be totally getting in the way of blogging at the moment - actually going out and working, whilst absolutely necessary right now, definitely cuts into what used to be my blogging time.

Now admittedly, I'm not exactly working 60 hours a week, but when you suddenly go from about 7 hours work a week to 30+, then all of a sudden all your usual routines go right out the window.  And, whilst I've always liked to think of myself as a free-spirited kind of girl, capable of acting on impulse, the reality is that like most people the certainty of a regular routine is what helps to keep me grounded.  Like a tree that needs a good, healthy root system in order to flourish and move with the winds that blow, I need that "groundedness" (quite possibly not a real word) in order to think and act with both creativity and wisdom.  When I'm out of routine I feel more like a ship at sea without a reliable navigation system - nothing seems to get done as it should or on time, and my mind feels too scrambled to come up with a clear, creative thought.

So, such is my life at the moment - busy (no excuse, I know, after all - who isn't?), and just a bit out of whack!  So if you've noticed that I haven't posted a recipe in the last two weeks, or you've taken the time lately to come visit and left me a lovely comment, you're quite possibly feeling a little miffed that I haven't yet returned the visit - please bear with me - I'm in catch up mode and I will get to you.

In the meantime, I hope I can earn your forgiveness with these Banana, Chocolate & Macadmia Muffins.  I adapted these from a recipe for Banana Espresso Muffins in Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Ingredients - one of my favourite books from the fabulous Heidi Swanson.

I'm sharing this post this week with Cookbook Sundays (see below for more details), and also at Sweet New Zealand (see more details here) which is hosted this month by the lovely Emma at my darling lemon thyme.  I only wish that you were here to share a coffee and one of these muffins with me - the banana makes these deliciously flavourful and incredibly moist, while the chunks of macadamia nut chocolate brings plenty of texture.  I've never been much of a muffin-baker, but these were a definite hit, and will be on my regular repeat list.

           

Banana, Chocolate & Macadamia Muffins Recipe

Adapted from recipe by Heidi Swanson from

Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Ingredients

Click here for a printable copy of this recipe

Note:  I made a couple of small adaptations to this recipe - I omitted espresso powder (which I didn't have), but subbed in dark muscovado sugar for natural cane sugar to get that deeper, richer "caramel" flavour to make up for it.  I also subbed in macadamia nut chocolate instead of walnuts.

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon sea salt

125g macadamia nut chocolate, roughly chopped

6 tablespoons butter, at room temperature

3/4 cup dark muscovado sugar

2x large free-range eggs

2 teaspoons vanilla extract

1 cup natural yoghurt

3 large overripe bananas, mashed

Preheat the oven to 190 degrees C (375 degrees F).

Line a 12-cup muffin tin with paper liners and set aside.

Sift flour, baking powder and salt together in a medium bowl.

In a separate, large bowl, cream the butter and sugar together until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla, yoghurt and mashed bananas and stir to combine.

Add the dry ingredients and chocolate, and stir briefly and gently, until just barely combined.  Take care not to over mix.

Spoon the mixture into the prepared muffin tin, and bake in the preheated oven for approximately 25 minutes - until golden on top and cooked through.

Remove from the oven, and cool the muffins in the tin for about 5 minutes before removing to a wire rack to cool completely.

 

If you're anything like me you have dozens of cookbooks gathering dust on your bookshelves, some of which have never even been cooked from.  Sure I spent hours browsing through them when I first bought them, marking all the recipes I was going to make with little post-it notes, and yet still those books languish in the bookcase and never make it to the kitchen.  There are others from which I have made but one recipe which was such a resounding success that I've made it over and over again, and yet somehow I've never made anything else from that book.  Sound a bit familiar?!

Take comfort - you are not alone, and now Cookbook Sundays is your opportunity to change that.  Every Sunday I'm going to share with you a recipe that I haven't made before from one of my ever expanding collection of cookbooks.  And, because I know that if you have read this far then you are guilty of this too, I'm inviting you to join in with me.  Each week my Cookbook Sundays post will have a linky for you to share something you've cooked from one of your cookbooks.

The rules for joining in are simple:

1. Your post must state the author and the title of the book your recipe has come from.
2. Your post must mention Cookbook Sundays and link back to this post.  Including the Cookbook Sundays badge is optional, but always appreciated.
3. You may submit as many entries as you like, and you may use the same cookbook as many times as you like.  Old posts are also welcome.
4. Lastly,  remember that what goes around, comes around - one of the reasons you are participating in this is because you want people to read your posts, so do the right thing and go and visit a few of the other participants - you can even "Like" your favourites. 

Now, go and dust off those cookbooks and get cooking!  Use the linky tool at the end of this post to submit your entry/entries - simply scroll down to where it says "You are next ... Click here to enter", and then follow the instructions.  The linky will be open for one week.

Lastly, if you would like to use the Cookbook Sundays badge in your post, simply copy the code in the box beside the badge below and paste it into your post.  Feel free to also use it in your sidebar if you wish.

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Pink Guava, White Chocolate & Macadamia Nut Ice Cream Recipe

At 4.30 on Saturday morning life as we know it here in Christchurch changed forever.  We were woken with the bed shaking violently and a loud rumbling sound - yes, we were in the grips of an earthquake.  Now here in New Zealand we live on the fault line and earthquakes are nothing new to us.  But it didn't take long for us to realise that this was something way bigger than we had experienced before and, once we could hear glass breaking and stuff crashing down all around our apartment, we knew it was time to get into a doorway - quick!  It turned out to be a 7.1 magnitude quake, and although it was all over in 15 seconds (apparently), those seconds were terrifying and seemed like minutes.  Equally terrifying have been the constant after shocks - over 100 of them now since the big one, and many of them in excess of 5 on the richter scale.

For all that, on a personal level, we have survived with nothing more than a bit of broken crockery and a few broken bottles which fell off the kitchen shelves - a shattered bottle of orange blossom water and a jar of teriyaki sauce that lost its lid and sprayed all over the kitchen walls - the combination of the two together left an interesting aroma in the kitchen!  So we have been incredibly lucky.

Many others have not been so lucky - there are many people who have had to be evacuated from their homes, and many who still have no power or running water.  Many of the old character and heritage buildings in the city, which give our city its particular charm, have been severely damaged and will almost certainly have to be demolished.  Our central business district, where many of these older buildings are located, is largely unsafe and has been completely closed off for the last four days.  Many of our smaller businesses (despite the immediate setting up of financial assistance by our government) will simply not survive.  Redevelopment and rebuilding of the city will doubtless take several years, and the character of our city will be very different, which is rather sad to contemplate. 

Miraculously, however, the human toll has been minimal.  Not one life has been lost, and despite quite a few minor injuries, there have been only two serious injuries.  I believe we are amazingly blessed to live in a city with a small population (we have only 330,000 people here), so we don't have buildings which are over-crowded;  we have relatively good building and construction standards in New Zealand;  and essential services have been able to swing into action with relative ease.  But the greatest miracle of all must surely be that the quake happened at a time of day when our city buildings and streets are largely deserted - even just a couple of hours earlier the results would have been catastrophic.

There's no doubt that an event like this, even when you come out of it largely unscathed, leaves you feeling shaken up and vulnerable.  It has clearly reminded me of the value of living from moment to moment - I definitely feel very uneasy, and every after shock scares the hell out of me, but all my yesterdays and tomorrows have never felt less relevant.  Despite my nervousness, right now, I am alive, I am safe, I am healthy - what more could I possibly ask for?!  I am grateful to have a yoga practice which sustains me at a time when I need it most, and I am also immensely grateful for all the emails and comments I have received from so many of you out there in "blog land" - that so many people from all over the world, who I've never even met, have taken the time to spare a thought for me and the other people of Christchurch is deeply humbling and I thank you all.  I will reply to you all, but please don't be offended if I haven't gotten to you yet.

And since I'm so grateful to you all, I thought I should share a recipe with you - would be rude not to, wouldn't it?!  To be honest, I haven't been cooking much the last few days, but I sure as heck have been "comfort eating".  Now when it comes to comfort food, favourites come in the form of chocolate, brownies and ice cream, and making a batch of ice cream seemed like just the thing to satisfy, as well as providing a good distraction.

I made this adapting my favourite vanilla ice cream recipe by David Lebovitz as my base - I left out the vanilla bean, although I did include the vanilla extract, and I added an extra egg yolk.  To this I added a couple of tins of pink guavas (pureed) and some chunks of macadamia nut white chocolate.  The result is a beautifully delicate flavour (I think next time I would cut the vanilla back a bit, as it does dominate the guava a little); a gorgeous, pale, pinky-peachy colour;  and, a smooth, creamy and luscious texture interspersed with hits of crunch from the white chocolate and macadamia nuts.  I will definitely make this again - perfect for a celebration meal, or when you just need a bit of comfort and indulgence.

Pink Guava, White Chocolate & Macadamia Nut Ice Cream Recipe

Adapted from David Lebovitz's Vanilla Ice Cream

Makes about 1.5 litres

Click here for a printable copy of this recipe

250ml (1 cup) full-fat milk (preferably organic)

pinch of salt

150g (3/4 cup) sugar

500ml (2 cups) heavy cream

6 large egg yolks (preferably free range)

1 teaspoon pure vanilla extract (maybe reduce to 3/4 teaspoon)

2x 410g tins guava halves

1 tablespoon cassis (optional)

125g macadamia nut white chocolate, cut into small chunks

Drain guava halves of all their syrup. Using a food processor or stick blender, process the guavas until you have a smooth puree, then strain to remove the seeds (you could probably do this in a food mill if you prefer). Add the cassis, stir well, then cover and refrigerate for several hours, ideally overnight.

Next, strain the cream into a 2 litre bowl, and then stand that bowl in an ice bath.

Lightly whisk the egg yolks in a separate bowl and set aside.

Combine milk, salt and sugar in a small saucepan and gently heat. Then slowly pour about half of the warmed milk into the egg yolks, stirring constantly to ensure the eggs don't curdle.

Return the warmed egg yolks and milk to the saucepan.  Then cook over a low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon or spatula.

Strain the custard into the cream, which is standing over its water bath, and keep stirring until the custard is completely cool.  Stir in the vanilla extract.

Cover with cling film, pressing it right down onto the surface of the custard, and then refrigerate for several hours, ideally overnight.

Mix the custard and the guava puree together, and then churn in your ice cream maker according to the manufacturer's instructions.

Remove churned ice cream to a cold bowl.  Stir through the chopped up chocolate.

Serve immediately, or freeze in a suitable container until ice cream has firmed to your desired consistency.

For ice cream inspiration and perfection, I recommend:

Available from Amazon, Book Depository UK, and Fishpond NZ

I'm submitting this post to the Two for Tuesdays blog hop.