Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

30016822436_88c0084432_z

Wow! That’s a mouthful of a recipe title for sure! However, it does tell you exactly what’s in the cookies I made, doesn’t it?

Inspired by the original recipe by the finalist of the Great British Bake Off, Holly Bell, which is incredibly versatile and can easily be altered, depending on your mood and fancy.  Last night, I decided to go a little Persian with some wonderfully fragrant Nielsen Massey Rosewater, some delicious green pistachios from Sainsbury’s, along with some cranberry & blueberry mix which I’d bought from Holland and Barratt and some creamy chunks of Callebeaut white chocolate.  The recipe made about 21 cookies (I forgot to count before we started eating them, still slightly warm from the oven, sorry!)

 

  • 250g Butter, room temperature
  • 150g Soft brown sugar
  • 1½tsp Nielsen Massey Rosewater
  • 150g Self Raising flour
  • 230g Quaker Porridge Oats
  • 100g Cranberry & Blueberry mix
  • 100g White chocolate chunks
  • 100g Pistachios, chopped

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Preheat your oven to 160ºC.
  2. Line your baking sheets with parchment paper (I used 4 baking sheets and baked them in pairs).
  3. Cream the butter and sugar, along with the rosewater until light and fluffy. (I was watching The Fall on BBC iPlayer as I was baking, can you tell?!)  It’s much easier to use a hand mixer when creaming your butter and sugar, and I use my Kenwood K-Mix one.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Add in the flour and oats and stir to combine fully.
  2. Gently stir in the cranberries, blueberries, chocolate chunks and chopped pistachios.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Take out plum sized balls (I used a level table spoon measure for my cookies).
  2. Place the cookies on to your baking tray and flatten them out roughly to about 1cm thick.  You need to leave about 2cm between them to allow them to spread a little.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Bake for 16 minutes.
  2. The cookies will still be soft when you remove them from the oven, so allow them to cool on the baking sheet for about 5 minutes.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Remove the cookies to a cooling tray and leave until cold.
  2. Store in an airtight container, but you won’t be able to resist them for too long!

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

This recipe uses Nielsen Massey rosewater which had previously been sent to me as a gift, along with other vanillas and flavourings.

Stoves Winter Recipe Creation

ImageGen.ashx

As a member of the BBC Good Food Show Blogger Community, and having worked on a previous Stoves UK recipe re-creation, I was again invited to take part and cook up a storm in my kitchen, with inspiration received from the live demonstrations that the chefs give at the shows.  I sat in the audience and watched the very talented Phil Vickery cook eels, but I’m not brave enough to try those slippery little suckers (I used to go fishing with my husband, so know their habitat and slippery/slimy persona). Instead I chose to do two recipes which can both be found on the Stoves Recipe website: (I have not re-published the recipes here; merely the method of preparation, as neither recipe is mine, but I have provided the links to them which you can find on the Stoves website).

Gusto’s pan-fried Chicken Breast with Creamed Leeks and Butter-fried Gnocchi

image

Following the recipe (link above) and having sealed my chicken breasts until golden, before placing them in the oven to cook, I then sliced my shallots and crushed my garlic, sweating them off until softened but not coloured.  I added my sliced leeks to the pan and continued to sweat the vegetables before adding the cream, reducing the mixture and stirring through the oregano and mascarpone.
imageTo my pan of boiling water, I dropped in my gnocchi, removing them when they floated to the top to signify they were cooked.  They were then added to a pan of olive oil and butter and cooked until golden.

The chicken breasts are served on a bed of the creamed leeks, surrounded by a tumbling of the gnocchi and gives you a dinner worth of a fully tummy and an empty plate.

image

image

Well, I say a full tummy, but you’re never too full for a delicous dessert, are you?  So, for my dessert I chose to make A Glug of Oil’s Limoncello Cheesecake using a bottle of Pallini Limoncello.

image

I lined my springform tin with baking parchment (it makes it easier to remove it from the tin to serve).  I crushed my Oaties biscuits (Tesco’s own Hob Nobs) and melted my butter, then mixed them both together, pressing this into the base of my tin, before placing it in the fridge to cool.

The mascarpone, lemon curd and lemon zest, along with the lemon juice and Limoncello (I added 5tbs, not the 2tbs that are recommended in the recipe), all went into a bowl and were beaten together until thoroughly combined and smooth.  This was then poured over the chilled cheesecake base and placed back into the fridge to set overnight.

image

The lemon slices are candied in syrup for the decoration.

image

Remove your cheesecake from the tin to a serving plate and serve chilled.

image

As part of the BBC Good Food Show Blogger Community, I was invited to take part in the Stoves UK cook along, for which I received a Tesco gift voucher to purchase ingredients.

Food Review – Nairn’s Oatcakes

What a lovely invitation I received – to attend The Ivy Club in London on behalf of Nairn’s Oatcakes for a Cocktails & Canapés evening.  Too exciting to turn down and already a fan of Nairn’s Oatcakes, I just had to say yes!

 

 

Nairn’s have been baking oatcakes for over 100 years, so they know a thing or two about producing a fab product! Their oats are sourced in their native Scotland which has the perfect climate for slowly and naturally ripening the grains used to make their products.  Produced in both sweet and savoury variations, rough and smooth in texture, with or without fruit or seeds, they provide the perfect snack or base to enjoy for breakfast, lunch, dinner or a snack.  Their products come in perfectly portioned, wrapped packs making them easy to slip into your bag or lunch box for freshness on the go.  The difficult part is which one to choose as your base and what tasty topping you’re going to pile it up with!
 

 

In addition to their Scottish grown oats for their general market oatcakes, they source certified gluten free oats from Wyoming from a family of coeliacs who know the importance of guaranteeing that the products grown are free from wheat.  This farming family is so passionate about their product that they walk their fields ensuring that no rogue grains contaminate the oats. Nairn’s also have a dedicated manufacturing facility in which they produce their gluten free range, thereby reducing the contamination risk even further.  Great news for every coeliac!
 

 

Oats contain the highest soluble fibre of all the grains making them excellent to fill you up and release their energy slowly. They’re wheat free and contain no added sugars, hydrogenated fats, artificial flavours or preservatives, making them a fabulous and healthy energy source. Great served with peanut butter, jam or fresh fruit for a sweet treat or with cheese, meats, hummus, salads or soups for a savoury feast that’s not only tasty, but is good for you too.  Oats are naturally low in GI which help keep the blood sugars and energy levels even, thereby reducing cravings and helping with weight loss.  
 
A perfect start to the day either at home of in the office is their gluten free porridge oats which old in handy, single portion pouches, or in a tub for extra convenience, they’ll ensure you’re not hungry until lunchtime.
 

 

I do buy Nairn’s Oatcakes ordinarily, but I’m even more of a fan of these now that I’ve had the opportunity to taste the entire range.
 
I was invited to The Ivy Club on behalf of Nairn’s Oatcakes by their PR company. I was given free product samples to bring home after the event.  I was not under any obligation to review these products, positive or otherwise.