Etorki

Etorki is a cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks.

It has a cylindrical shape about 25 cm in diameter and 11 cm in height. It is available throughout the year.

For those allergic to cow's milk, Etorki can be substituted for Gouda or Cheddar when cooking with cheese.

Etorki (origine en basque) est une marque commerciale de fromage industrielpasteurisé français fabriqué au pays basque à la fromagerie des Chaumes (groupe Bongrain) à Mauléon-Licharre en Soule. C'est un fromage au lait de brebis pasteurisé, à croûte morgée et à pâte pressée non cuite. Son affinage dure sept semaines.

Il a une forme cylindrique avec environ 25 cm de diamètre et 11 cm de hauteur. Il est disponible à la vente toute l'année.

Banana and chocolate chip bars

Banana and chocolate chip bars

A really healthy snack. The banana in the middle could be replaces with ready-to-eat dried apricots.This recipe makes 12 bars.

Ingredients :

75g (3oz) wholemeal self raising flour

75g (3oz)porridge oats

75g (3oz)demerara sugar

100g (4oz)butter

1 ripe banana, sliced.

25g (1oz) chocolate chips

• Pre-heat the oven to 180°C/ Fan 160°C/Gas 4. Lightly grease a shallow 18cm (7in)square cake tin.
• Mix together the flour, oats and sugar in a large bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs . Spread half the mixture over the base of the tin and arrange the sliced banana on top. Sprinkle over the remaining crumb mixture and press down well. Top with the chocolate chips.
• Bake in the pre-heated oven  for  about 25 minutes or until golden brown. Leave in the tin until cold and then cut into bars to serve.

fast flapjacks

These flapjacks are crunchy and traditionnal. Take care not to overbake them, as they can become hard and dark.

Ingredients :

225g(8oz) butter

225g (8oz)demerara sugar

75g (3oz)golden syrup

275g (10oz)porridge oats

• Pre-heat the oven to 160°C/ Fan  140°C/Gas3. Grease a 30x23cm(12x9 in) traybake or roasting tin.

• Melt the butter in a large pan along with the sugar and syrup, and then turn into the prepared tin and and press flat with a palette knife or the back of the spoon.

• Bake in the pre-heated oven for about 35minutes or until pale golden brown. Remove from the oven and leave to cool for 10 minutes. Mark into 24squares and leave to finish cooling in the tin.

To make chocolate chips flapjacks, leave the mixture to cool, after stirring in the oats in step 2. Stir in 100g (4oz)plain chocolate chips, then turn into the prepared tin and follow the rest of the methodfor the above recipe.

To make Muesli Flapjacks, replace 175g(6oz)of the porridge oats with your favorite muesli, then follow the recipe above. Leave to cool for ten minutes, then mark into 16 oblongs and leave  to finish cooling in the tin. If you like a lot of raisins add 25-50g (1-2 oz) extra when you make the flapjack mixture.