April 29, 2010

Yoghurt Coated Raspberry Flapjacks

I discovered flapjacks when I came to live in the UK. In France we do eat cereal bars but not flapjacks. They are different. Flapjacks are much softer.

Oats are full of goodness, and if you associate them with something sweet and fruity, it makes a very decadent afternoon snack. I remember eating a big flapjack coated with yoghurt, in a café last summer, after Luke and me went for a swim in a beautiful cove in Cornwall. I wanted to try to make my own, and I had the idea of adding a layer of raspberry jam in the middle, which works deliciously well.

Yoghurt Coated Raspberry Flapjacks – makes 16 squares
  • 300g butter
  • 2 tbsp golden syrup
  • 125g light brown sugar
  • 1 tsp vanilla extract
  • 60g plain flour
  • 275g oats
  • Raspberry jam
  • 1 tbsp natural yoghurt
  • 50g cream cheese
  • 200g icing sugar
  1. Preheat the oven to 180°.
  2. Heat the butter, golden syrup, sugar and vanilla in a large saucepan. Stir until the butter is melted. Take off the heat. Add the oats and flour. Mix well. Spread half of the mixture in a 20x20cm square dish. Spread on top a good layer of raspberry jam and cover with the rest of the oat mix.
  3. Bake in the oven for 25min until golden. Leave to cool out of the oven. Remove from the dish while still slightly warm.
  4. Make the icing. Stir the yoghurt into the icing sugar. Add the cream cheese. Keep beating until you obtain a smooth texture.
  5. Spread the icing over the flapjack. Leave to set for a few minutes. Cut into squares before serving. The flapjacks can be kept in an airtight container for a few days.
Flapjacks aux framboises, glaçage au yaourt – pour 16 carrés
  • 300g de beurre
  • 2 cs de golden syrup (ou sirop d’érable)
  • 125g de sucre roux
  • 1 cc d’extrait de vanille
  • 60g de farine
  • 275g de flacons d’avoine
  • Confiture de framboise
  • 1 cs yaourt nature
  • 50g de fromage frais
  • 200g de sucre glace
  1. Préchauffer le four à 180°C.
  2. Faire fondre le beurre dans une casserole assez grande avec le golden syrup, le sucre et la vanille. Retirer du feu et ajouter les flocons d’avoine et la farine. Bien mélanger. Répartir la moitié du mélange dans un plat à four carré mesurant 20x20cm. Etaler dessus une bonne couche de confiture de framboise. Finir par étaler le reste du mélange à l’avoine.
  3. Faire cuire au four pendant 25min, jusqu’à ce que le dessus soit bien doré. Faire refroidir hors du four. Démouler tant que le flapjack est encore un peu chaud.
  4. Préparer le glaçage. Mélanger le yaourt et le sucre glace. Ajouter le sucre glace. Continuer à battre jusqu’à l’obtention d’une texture bien lisse.
  5. Etaler le glaçage sur le flapjack. Laisser prendre pendant quelques minutes. Couper en carrés avant de servir. Les flapjacks peuvent se garder plusieurs jours dans un récipient hermétique.

April 28, 2010

Feels Like Spring - Ca Sent le Printemps

Welcome to my blog!

Spring is definitely back. Days are longer and warmer. The sun is out. Trees are blooming and getting their soft new green leaves. Winter seems far away now. I was born in the spring. To me it’s a season that symbolises birth and renaissance. Nature comes back to life. So I thought it would be a good time to give birth to my blog. Here you will find posts about food but as well about other things I like and that inspire me: food for the soul and for the eyes. Enjoy!