I was so sad that Pertwood Organics are unable to go on supplying their delicious granola I did some internet research and have come up with a recipe for granola which isn’t (yet) quite as good as the original but not too far off.
The key to granola is lots of crunchiness and not too much sweetness: and that’s as subjective a judgement as any….
Preparation 10mins, baking 1 ¼ hrs
INGREDIENTS (all available in Semley Village Stores except maybe the vanilla extract):
- 1 bag (500g) Pertwood jumbo oats
- 150g runny honey
- 75ml water
- 100g flour
- (you can also add wheatgerm/bran/and any other life enhancing stuff at this point)
- Pinch salt
- 200ml sunflower oil
- 2 tsp vanilla extract
- 2 tsp cinnamon
- Seeds, dried fruit etc to taste
In a large saucepan bring honey and water to a boil. Stir well. Add vanilla extract and oil. Set aside.
Combine all dry ingredients (except seeds and dried fruit). Pour into honey mixture and toss/stir until everything well coated.
Spread evenly and not too deeply over one or two roasting tins (perfect amount for largest Aga roasting tin). Bake at 130 degrees C for 1 ¼ hours, stirring whenever you remember, until toasted evenly.
Cool, mix in seeds etc and store in airtight container.
Serve with Greek yoghurt and blueberries.
Two recipes for surpluses: courgettes and bananas. They have a relatively short shelf life, so it’s always worth asking Shona if she has any that are going over …
COURGETTE AND PARMESAN TART
This courgette and parmesan tart (a BBC recipe) is dead easy and really tasty
- 375g puff pastry
- 3 courgettes thinly sliced
- 2 garlic cloves, very finely sliced
- Olive oil
- 4tbsp mascarpone
- 50g grated parmesan
Heat the oven to 200c (fan 180c) gas 6
Grease a baking tray and roll the pastry out onto it in a rectangle
Score the border 2cm in from the edge all the way round (so the crust rises when it’s cooked)
Toss the courgettes in the garlic and olive oil and season well
Mix the mascarpone and half the parmesan.
Spread over the pastry, inside the crust line
Arrange the courgettes in overlapping rows (be generous as they shrink on cooking)
Bake for 15 mins, sprinkle over the rest of the pastry and bake for another 15 mins or so, until the crust is well risen and the courgettes are deliciously brown.
This Banana Cake recipe is one of Nigel Slater’s, and much better than any other I’ve tried.
- 285g plain flour
- 1 tbsp bicarbonate of soda
- 110g butter
- 225g caster sugar
- 2 free-range eggs
- 4 ripe bananas, mashed
- 85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
- 1 tsp vanilla extract
Preheat the oven to 180C/350F/Gas 4.
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Don’t worry if it all curdles, just keep going
Fold in the flour mixture.
Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin (or two smaller ones).
Transfer to the oven and bake for about an hour, or until well-risen and golden-brown, or about 40 mins if using two tins.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.