2019-06-01_Food_Heaven

The apricot cakes

on page 7 9 and t he

recipes on this page

are taken from The

Campfire Cookbook

by Viola Lex and Nico

Stanitzo, published

by D K ( £ 12. 9 9).

Cranberry

muesli bars

MAKES ABOUT 12 PIECES

120g (4oz) dried cranberries

4 tbsp butter

3 tbsp sugar

until smooth. Gradually mix in the flour

until you have a stiff dough. Dust the

dough with the 2 tbsp of flour and knead

it until it is supple. Cover and leave to

prove in a warm place for 1 hour.

2 Divide the dough into 4 equal-sized

portions and shape these into

balls on a lightly floured work surface.

3 Heat a non-stick pan without any oil.

Add the dough balls to the pan and

cover with a lid. Bake at a moderate

heat for 1 minute, then reduce the

temperature and continue cooking over

a low heat for a further 5 minutes.

4 Turn the rolls and continue cooking for

another 8 minutes over a low heat, then

turn again and bake for a further

8 minutes. Turn the rolls once more,

switch off the stove, and leave the rolls

resting in the closed pan for 10 minutes.

Bread rolls

from a pan

FOR 2 PEOPLE

5 tbsp milk

1 tbsp butter

1 tbsp sugar

1 tsp salt

2 tsp dried yeast

1 free-range egg

250g (9oz) plain fl our, plus 2 tbsp

for dusting

1 Put the milk, butter, sugar and salt into

a pan and heat until the butter has

melted. Transfer to a bowl and leave to

cool for 5 minutes, then stir in the yeast

until it has dissolved. Leave to stand

for about 10 minutes, until the yeast

starts to bubble. Add the egg and stir

1 Line a 20x30cm (8x12in) ovenproof

dish with baking parchment and preheat

the oven to 160°C/Gas Mark 3. Finely

chop the cranberries with a knife

or blitz them in the food processor.

2 Place the butter, sugar, honey and

lemon juice in a small pan and stir over a

moderate heat until the sugar has

completely dissolved. Combine the

cranberries, oats, almonds and

sunflower seeds in a bowl. Carefully stir

in the butter mixture, making sure

everything is coated.

3 Transfer the mixture to the ovenproof

dish, smooth the surface and

press it down slightly. Bake in the centre

of the oven for about 20 minutes.

4 Remove and leave to cool in the dish.

Use the parchment paper to lift it out of

the dish, then slice into 12 bars.

2 tbsp honey

1 tsp lemon juice

300g (10½oz) jumbo oats

50g (1¾oz) chopped almonds

2 tbsp sunfl ower seeds

80 baking heaven JUNE WWW.FOODHEAVENMAG.COM