recipe is : chewy raisin oatmeal cookies

Ingredients

170 gms (3/4 cup) butter, room temperature
200 gm (1 cup) brown sugar
1 large egg
1 tsp vanilla essence
2 tbsp black treacle
75 gm (3/4 cup) all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon powder
240 gms (3 cups) oats
1 cup raisins

Method

preheat the oven to 175 C

cream the butter and sugar

add the egg and mix thoroughly

add the vanilla essence and treacle and mix thoroughly

in a separate bowl, whisk together the flour, baking soda, salt and cinnamon powder. add to the wet ingredients and mix to incorporate

add the raisins and oats and mix thoroughly

in a baking sheet/cookie tray drop dollops of about 2 heaped tablespoons about 2 inches apart.

bake for about 15 -18 minutes til the sides have start to crisp and the middle is still springy. remove from tray and set on a metal rack to cool

notes:

i use 2 cups instant oats and 1 cup rolled oats for a different, textured feel

recipe is : pumpkin soup

Ingredients

650 gms pumpkin, skinned, seeded and cut into chunks
1 carrrot, skinned and cut into thick strips
1 med onion, skinned, quartered and sliced
2 cloves garlic, skinned
1 stick celery, deveined and quartered lengthwise
2 bay leaves
4 cups water
salt and black pepper to taste

Method

in a saucepan put all the ingredients together and bring to a boil. once it's boiling, turn down the flame and let simmer for 30 minutes.

remove the bay leaves and using a hand blender, blitz the soup til smooth. if it's too thick, add a bit of water and blitz again to mix.

serve warm

note:

you can substitute the water with chicken stock.

the soup can be made thinner and a swirl of cream can be added for a creamier version