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Katie Morag's porridgies

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This is a recipe from the Katie Morag books - I recently read all of them to my 3-year-old. This is a great recipe to make with kids as it's easy and not too messy, and no eggs so they can taste it all. These are really yummy and more-ish - they are essentially flapjacks or chewy oatmeal squares. In the back of my mind I want to try to make a slightly healthier version... when I get the time. 100g / 4oz butter 75g / 3oz soft brown sugar 30ml / 2 tablespoons golden syrup (or light corn syrup) 200g / 8oz rolled oats (porridge oats) pinch of salt Melt butter in a large pan over a low heat. Add sugar and syrup and salt. Mix well. Stir in rolled oats. Mix very well. Spread mixture evenly in tray with palette knife. Bake at 160C fan for 25-35 minutes, until golden brown. Take out of oven. Let cool. Cut into squares and store in airtight container.
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Quick ass quiche

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This is not the richest, most custard-y quiche you will ever eat. For that, you need cream (not milk), more egg yolk and less egg white, and probably more cheese. But we like this - still creamy and smooth but not so heavy you feel like you've eaten a ton o' bricks. Also we hate to waste egg whites and never have cream in the house (we use whole milk). This features a "cheater's crust", as SWC calls it. It's just bread. You can of course make a real pie crust and that would be yummy too. I'm sure that will happen in our home... one of these days... (Plus: here's the veggie version .) 1 leek, cut into thin rounds 4 rashers back bacon 5 eggs 1 1/2 cups milk 1/2 tsp salt 1/2 tsp basil Ground black pepper 4 ounces goats cheese About 3 cups dryish bread, chopped up in quarter-inch cubes (this is for a 9-inch pie plate. If you're using another size dish, make sure the bread covers the bottom and provides a nice thick layer.) Preheat oven to 160C (fan ove...
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Pasta carbonara plus veg

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My husband (aka SWC, aka my co-cooker and co-blogger) adores noodles. When asked once which single cuisine he could eat for the rest of his life, he said, "Chinese or Italian." I said: "You just like noodles!" He agreed. This (and probably most of the pasta I'll write about) is his creation. It's based on Marcella Hazan's pasta carbonara recipe (we love her cookbook), plus some veg we had lying around from our weekly box. It turned out quite tasty. It was also great the next day, heated up in a skillet with a bit of extra oil. Yum. 3 Tbsp olive oil 1/2 head of garlic, pressed 1/2 lb back bacon, cut into thin strips 1/2 lb mushrooms, sliced 1/4 cup white wine one bunch scallions 4 sundried tomatoes, sliced thin 2 eggs 3/4 cup grated parmesan cheese 2 Tbsp fresh parsley, finely chopped fresh black pepper 1 lb spaghetti Saute garlic in olive oil for a couple minutes. Add bacon. Cook until it's crispy. Add wine. Deglaze pan. Add mushrooms. Saute until t...
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