Digging in the Garden and Tomato Toast

Luke and I have had a great morning in the garden where we planted carrots, parsnips and beetroot in the veg patch and some morning glory and nasturtiums in the borders. We had just finished planting when the rain started so we headed inside and made one of Luke's favourite snacks - tomato toast. This is a simple but delicious snack and is also great with cheese. Try it with goat's cheese, feta or for a lighter flavour, mozzarella.

Enjoy xxx

Recipe:

2 large tomatoes, sliced
extra virgin olive oil
a small handful of fresh basil, torn
black pepper
2 slices sourdough bread
1 small clove of garlic, cut in half

Method:

1.Combine the tomatoes, oil, basil and black pepper in a small bowl.
2. Toast the bread until golden
3. Rub the cut side of the garlic over the toast and top with the tomato mixture.

Peanut Butter Bars

As the weather edges increasingly towards something resembling Spring, Luke and I have been turning lunches into picnics and heading out into the open air. As I have mentioned before, Luke loves peanut butter and like most children he loves biscuits. This simple recipe combines the two in a nutritious and tasty way and is an ideal picnic basket snack.

Enjoy xxx

Luke's Verdict: 'They were crunchy and nutty and yummy!'

Recipe:
(Makes 8 bars)

4 tablespoons organic crunchy peanut butter
4 tablespoons golden syrup
100g whole rolled oats
50g golden raisins
1 tablespoon wholemeal flour

Method:

1. Pre-heat the oven to 190 degrees Celsius ( gas mark 5)
2. Put the peanut butter and golden syrup in a saucepan and heat very gently until melted.
3. Add the oats, raisins and flour and stir well until the mixture has the consistency of breadcrumbs.
4. Pour the mixture into a cake tin and press in with the back of a spoon.
5. Bake in the oven for 15 minutes.
6. Score into bars with a knife while still warm, then allow to cool before cutting through and removing the bars from the tin.

Once cool, the bars can be stored in an airtight container for up to 2 weeks.