Brown rice and courgette salad
Cook a batch of brown rice – this will keep for a few days in the fridge and provide the basis of lunch or supper. Fry a courgette in butter. Make a salad dressing with plenty of seasoning, stir in brown rice while still warm, add the courgette, any herbs or green leaves if you have them, sprinkle with flaked almonds or any other nuts. Instant healthy lunch.
Anzac Biscuits – see recipe below
Made an old favourite with the toddler, Anzac Biscuits as it’s Anzac Day (I think, like many people I’m losing track of what day it is) but I left the sugar out. This is the BBC recipe that I used to make but I’ve now started making them with less sugar. The mixture is more crumbly when hot so you need to leave them to cool completely. It keeps really well uncooked in the fridge so you can do the same activity ‘making biscuits’ (ie eating raw biscuit dough) more than once in a week. It also makes a good topping for apple crumble.
100g plain flour
75g desiccated coconut
2 tbsp golden syrup
1tsp bicarbonate of soda
Preheat the oven to 180C.
Put all dry ingredients into a large bowl.
Melt butter and golden syrup.
Mix bicarbonate of soda with 1 tbsp boiling hot water, mix and add to the melted butter mixture.
Add melted butter mixture to the dry ingredients and stir well.
Use 2 desert spoons to put blobs of mixture on a baking tray, and flatten out slightly. Leave 2 cm between each as the mixture will spread a little. Or, use your hands to roll into a ball for a less traditional shape.
Cook 6-8 minutes until golden brown – keep an eye as they will catch and burn easily.
Leave to cool on a wire rack, biscuits will harden as they cool.
Keep for several weeks in a tin.
Will Lockdown be coming to an end soon? Certainly seems like people think it’s easing – there are more people out and about, traffic is increasing, and I’ve heard of several people visiting friends (yes social distancing but going into their homes).