5 years ago on a beautiful, cold and frosty, but sunny, February day G and I exchanged our vows in front of family and friends. It was a magical day, followed by a magical honeymoon in Thailand. A bit of winter sun and warmth is just what's needed when it's cold and frosty at home.
So when G said this year he was planning on taking me away for our anniversary I was dreaming of sunshine,warm temperatures and white sandy beaches. What I got instead was sunshine, freezing temperatures and white, snowy mountain tops. And although a few days in the Lake District wasn't quite what I had in mind we had a wonderful time away. By day we climbed up a mountain or 2 and by night we stayed in a lovely pub, with a roaring fire and good grub.
To help us on our way I had baked some flapjacks...and had hidden away in the bottom of my rucksack a little treat for us to enjoy once we had made it to the top of the mountain on our first day.
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| Champagne and flapjacks at 2000ft |
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| Happy 5th Anniversary! |
Next year maybe we'll make it somewhere a little warmer, but in the meantime here's the recipe for my scrummy banana and chocolate flapjacks.
Banana and chocolate flapjacks
Ingredients
140g/5oz butter
100g/4oz soft light brown sugar
2 heaped tbsp honey
350g/12oz porridge oats
1 tsp ground cinnamon
1/2 tsp baking powder
2 medium, ripe bananas
100g/4oz dark chocolate
Method
1. Preheat oven to 180C. Grease and line a 23cm x 33cm swiss roll/brownie tin
2. Melt together butter, sugar and honey in a large saucepan over a low heat. Once melted stir in the oats, cinnamon and baking powder until well combined.
3. Mash the bananas and then stir into the oat mixture.
4. Tip into the prepared tin and smooth the surface with the back of a spoon or spatula.
5. Bake for 20-25 minutes or until the edges are just starting to brown.
6. Mark out the bars on the top of the flapjack whilst it is still warm and in the tin. Leave to cool completely before turning out and finish cutting it into pieces.
7. Break up the chocolate into small pieces and place in bowl over a pan of barely simmering water. Stir occasionally until completely melted.
8. Coat half of each flapjack with the chocolate and leave to harden.
These are best enjoyed with a glass of champagne, on top of a snowy mountain in the freezing cold Lake District.
Alternatively, just enjoy with a cup of tea for an afternoon snack :-)
Sounds lovely Toni, I'm trying to persuade Rupert to bring champagne next time we climb a mountain...he does carry whiskey but that's to revive me when I pass out! Kim x
ReplyDeleteUnfortunately it was I who carted the champagne up the mountain, and not Graham. But if you don't tell Rupert, then I won't either ;o)
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