RECIPES from the Dragons

ENERGY BARS

Ingredients

• 5oz Dark Chocolate and 5oz of White Chocolate
• 4 oz Pecan Nuts
• 2oz Dried Apricots
• 2oz Dried Dates
• 5oz Organic Oats
• 1oz Rice Crispies
• 1oz Bran Flakes
• 3oz Raisins
• 1 tea spoon of molasses syrup
• 5 fl oz Condensed Milk (Carnation light)

Directions

1. Toast the pecan nuts on a baking tray for a few minutes
2. Chop the apricots and dates and mix with the oats, rice crispies, bran flakes, raisins and pecan nuts.
3. Heat the molasses syrup and the condensed milk together and pour into a bowl. Mix everything together and put the mixture into a non-stick (or wipe with marg) tray and pat well down.
4. 25 minutes in the oven until it is brown. It may not take quite this long.
5. Let it go cold.
6. Melt the chocolate in a bowl on top of a pan of water. Do the white first and then the dark. Swirl dollops on the top and use a knife to make pretty patterns.
7. Put it into the fridge to set.
   

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   DIVA'S DYNAMITE BARS
   Ingredients

• 1/2 teaspoon finely grated orange rind
• 142 ml/ 1/4 pint freshly squeezed orange juice
• 113g/4oz stoned dates
• 1 level tablespoon manuka honey
• 1 banana
• 2 Large eggs/separated
• 85g/3oz porridge oats
• 85g/3oz plain flour
• 1 teaspoon ground allspice

Directions

1. Preheat the oven to 180 oc/350of/Gas mark 4. Grease and line a 18cm/7in square cake tin. Place the orange rind and juice in a small pan. Finely chop the dates and add to the pan. Bring to the boil, cover and simmer for five mins until the dates are soft. Remove from the heat, mash sing a fork, then stir in the honey and allow to cool for 20 mins.
2. Mash the banana and stir into the date mixture with the egg yolks. Place the oats in a bowl, sieve in the flour and add the allspice.
3. Whisk the egg whites until foaming but not too stiff, then fold in the oaty mixture. Pile into a prepared tin and smooth over the top. Bake for 20-25 mins until golden and just firm to the touch. Take care not to overcook or they will be dry. Allow to cool for ten mins and then mark into 12 bars. Cool completely then remove form the tin.

Alternatives

• Add some apple and cinnamon instead of the allspice.
• Dont add any spices but spread the top with peanut butter before eating........yum yum!
  
  

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  DREGGIE'S ROCKY ROAD RECIPE
  
  Ingredients
• 350g/12oz digestive biscuits
• 125g/ 4 1/2oz plain chocolate broken into pieces
• 225g/8 oz butter
• 25g/1 oz caster sugar
• 2 tbsp cocoa powder
• 2 tbsp honey
• 55g/2 oz mini marshmallows
• 100g/ 3 1/2 oz white chocolate chips
  
  Directions

1. Drush the digestive biscuits
2. Put the chocolate, butter, sugar, cocoa, honey into a saucepan and heat gently until melted. Remove from the heat and leave to cool slightly
3. Stir the crushed biscuits into the chocolate mixture until well mixed. Add the marshmallows and mix well, then finally stir in the chocolate chips
4. Turn the mixture into a 20cm/8" square baking tin and lightly smooth the top. Put in the fridge and leave to chill for 2-3 hours, until set. Cut into fingers and serve with a lovely large glass of wine!!!!
5. Enjoy XXXX
   

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   BEX'S SLIGHTLY DIFFERENT PIE.

Given the areas we have walked in and where I live, the Pasty always seem to be good fayre when walking. However, they can be “heavy” both on stomach after consuming and also in the ruck sack when carrying! ( some of them are like bricks). So we have a slightly different pie which we love. It is smaller lighter and just filling enough:

Makes 6:

Ingredients

• 12 sheets filo pastry
• 750g Mushrooms
• 150g stilton cheese
• 6 spring onions
• Several spays of one-cal cooking oil
  Hand full of Thyme

Directions

1. Fry off the spring onions in with some one-cal spray
   Add the finely chopped mushrooms and fry until all the extra water in the mushrooms has evaporated
   Add the cheese and thyme and cook until the cheese has melted.
2. Leave to cool.
3. Get one sheet of filo pastry and spray evenly with one-cal add second sheet onto top and repeat spay.
   Take one sixth of the cooled mixture and place it in centre.
   Fold the pastry so that it make a parcel.
4. Repeat 5 more times
5. Bake the parcels in a pre heated oven gas mark 5 /200c for 20 mins

Serve Hot or cold.

Mummy Dragon's Salmon

This fish dish is Mummy Dragon's perfect solution to hungry tums at the end of a busy day......

Ingredients:

1. 3 tablespoons of sweetcorn
2. 1 Tuna or Salmon Steak
3. 2 tablespoons of peas (frozen)
4. 1 portion of rice
5. 1 knob of butter (optional to rub on fish)
6. Cider vinegar (optional)
7. Pinch of salt
8. Garlic Bread (to serve)
    

• Place the fish under a medium grill to cook for 15-20 mins, turning occasionally. Place the rice onto boil for 10-15 mins. At the same time steam the peas and sweetcorn in conventional steamer or microwave.
• Once cooked flake the fish and add a dash of cider vinegar if desired. Rinse the cooked rice and add to the fish, peas and sweetcorn. Serve with freshly baked garlic bread. Yum............
  
  

Team Tottys Tart

Instructions

1.   Cream the margarine, sugar and the egg.

2.   Add flour and salt then knead until soft and doughy.

3.   Press the mixture into a greased circular dish and bake at 350°F/180°C for 15 minutes.

4.   Bring milk and margarine to boil.

5.   Cream the sugar, eggs, maizena, flour and vanilla essence.

6.   Add some of the milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens.

7.   DO NOT BOIL.

8.   Pour the filling into the pie crust then cool.

9.   Refrigerate until required then sprinkle with cinnamon to serve

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