An evil spy infiltrated in the last cooking club documenting all the activities as the young and brave (and unsuspecting) volunteers and local Georgians tried to find a common ground for such powerful nations as the French, the Portuguese and the British.
At first the spy wanted to use the collected photos to report this dangerous activity to the alien king NoBros who is of the colour of socks that are given to you as a Christmas gift and is president of the club "Intergalactic Puppy Haters". He despises and fears all kinds of friendly dillydallying and such nonsense as peace and mutual understanding. NoBros had planned to take over the Earth on Saturday (because on Fridays he is visiting his granny) so he sent the evil spy to document the greatest threat to his power.
However, the love and joy the evil spy experienced in cooking club turned him (just like the overwhelming goodness of Smurfs turned Smurfette) and he decided to spread this tasty message of companionship because it is the only way to prevent NoBros usurpation.
Here you can see the photos: Also below you will find RECIPES.
1 cinnamon stick
All the ingredients should be mixed and put in a fridge with lots of ice for 1 - 1,5 hours.
6 tbsp Golden Syrup or corn syrup
200g unsalted butter
330g oatmeal porridge
Preheat the oven to 180°C/Gas 4. Butter a form of 9"x 13"/23cm x 33cm Swiss roll tin and line the base with
baking parchment. Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well. Make sure you add all the golden syrup, sometimes it is hard to get it exact and more is always better than less if you want your flapjack gooey but not falling apart.
Put the oats into a roomy baking bowl, add a pinch of salt then pour over the butter and syrup mixture and stir to coat the oats. Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.
Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, it will harden once cool. Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.
The flapjack can be well stored in an airtight tin.
30 g butter
5 spoons of water
Mix the flour, softened butter and water as needed for a smooth, non-sticky dough. Make a dough ball, wrapp it in foil and let rest for at least 120 minutes in the refrigerator.
Lightly roll up 1/2cm, prepare pancake thickness layer and place in a greased mold (pie or cake), bevel the edges. Stab the dough with a fork. Put chopped bacon pieces on top of it (can be brown) and cover with cheese. Whisk the cream and eggs, add a pinch of ground nutmeg and pour into mold.
Bake in a preheated oven at 200 degrees for about three quarters of an hour. You can use everything that you have in your fridge - vegetables such as tomato and onion or eggplant, or just spinach with egg.