Wren’s Recipes!!

Well here we are, Nanna’s Best Recipes for you!

Flapjacks

This one is a firm favourite with the kids, ideal for back-to-school packed lunches or after-school snacks. Children also love to help you make them too. You MIGHT want to bombproof the kitchen first though, these guys are STICKY!

150g butter
150g light brown sugar
4tbsp honey
350g oats
50g dried blueberies / cranberries
50g sultanas
50g sunflower seeds / sesame seeds
2 small ripe bananas

Preheat oven to 190 degrees.
Line baking tin with greaseproof paper.
Melt butter, sugar and honey in a pan.
Remove from heat and stir in dry ingredients and mashed bananas. 
Spread out on baking tray and cook for 25–30 mins.
Wait until cool before cutting into squares.

Cheesey Spag (will serve 4, or 6 if you do smaller portions)

After a busy day at work or on the school run this is a quick and easy evening meal for everyone – you can't go far wrong with Cheesey Spag! This is a real treat for us here, and my grown up sons will do ANYTHING to get an invite to join us and eat this.

About 8 sausages (not chipolatas, the fat ones are best)

7 or 8 medium tomatoes (or 4 beefsteak ones)

Tomato puree (1 tablespoon)

Onion

2 garlic cloves

Olive oil

Basil leaves (about a handful)

Spaghetti (about 4oz per person)

Grated cheese

Sweat the garlic and onion in olive oil. Skin and roughly chop the tomatoes, put in pan, add some torn up basil leaves and the garlic and onion. Add about a pint of water, bring to the boil and simmer. Add the tomato puree and reduce to a nice consistency, like runny double cream.

While that is simmering nicely, de-skin the sausages, divide each sausage into 4 and  form into round meatballs. Drop these into the tomato sauce and leave simmering for around 30 minutes, making sure it doesn't get too thick or catch by stirring occasionally.

Cook the spaghetti, drain and then add all the sauce and meatballs to it. Mix it up then pour it into a big shallow dish, cover with grated cheese and pop in the oven, gas 4 for around 25 minutes.

It's just as fab cold as it is hot, if you get any left over that is!

(c) Karen Dobbin 2008