OATMEAL BISCUITS FOR CHEESE

We got this recipe from the 'Delicious' magazine. You need:

1. 
   

1. -150 gr of wholemeal flour

1. - 50 gr of oat meal

1. - 100  butter (cold)

1. - 2 tsp of baking powder

1. - 3 tbsp of sugar

1. - half a tsp of salt

1. - 5 tbsp milk (the original recipe calls for 3 but that was too little)

Preheat the oven at 180 degrees. Mix all the dry ingredients and then rub the butter in. Let it rest for 15 minutes in the fridge. Roll it out (the mixture is very dry so it is easier for the children to roll it out between two pieces of cling film - and it makes much less mess) Cut it in rounds or squares and bake for 12 minutes. They keep for a week. 

BABAGHANOUSH

This is a very easy Middle Eastern dip.

You need:
-two aubergines
- a large cloves of garlic
- 5 table spoons of a good olive oil
- a pinch of salt
- juice of a lemon
- 2 table spoons of tahini
- parsley and a drizzle of olive oil for decoration (coriander works too and it is also nice with pomegranate)

Preheat the oven at 250 degrees. Put the aubergines on a tray covered with foil and bake for 45 minutes to an hour until they are 'almost burnt' (you can also do this by putting them under the grill but you will need to keep watching them from time to time) Get them out of the oven and when they become cold (-er) scoop the flesh out. Mix the aubergines flesh with the garlic, salt, olive oil, tahini and lemon juice and mix it all together (this is better if you just 'pulse it' a few times so that you retain some texture, but my children prefer it smooth). Sprinkle the parsley on top and drizzle with a bit of olive oil when you serve it.

It works with pita bread, as a garnish to meat or chicken, on its own...