Fabulous French avoine Plateau curie (oaty tray bake)

back,back garden

Last week I went to Nice, France. All the food there was delicious although there were some unusual flavours, like the caramelized onion and briny anchovy Pissaladiere my Uncle D cooked for my Aunt B’s 40th birthday . Usually we had parma ham, bread and cheese for lunch under a shady oak tree outside because it was too hot inside. The only slightly annoying thing was the mosquitos and wasps but when we did go out I had a deliciously refreshing citron presse. We spent most of our time in the pool and outside. I made 2 cakes one chocolate for my smallest cousin’s 5th birthday, and a strawberry and creme fraiche (Oops! We thought it was cream) sponge for my Aunt B’s birthday.The villa we stayed at was GORGEOUS ! It had lush, soft, dewy, green grass ,beautiful flowers , marvelously hot deckchairs, 2 equally cold pools, a very pretty, petite annexe and after lunch we used the table to play table tennis.  My father made Salad Nicoise (a traditional tuna and anchovy salad from Nice)  for the whole family which was delicious . The recipe I’m writing today is oat traybake which my oldest cousin and I made one day because we wanted something to do and I recalled this recipe from a book I had at home . They were supposed to be cookies but came out as a tray bake. I’d advise you to read the recipe through first. Sorry, I was too busy eating them and forgot to take a picture!

pissiladiere.

INGREDIENTS makes about  20 squares

100g raisins

150g melted butter

200g caster sugar

1 large egg beaten

2 large tsp ground cinnamon

150g self raising flour

300g oats

METHOD

Heat the oven to 180C and line a tray with baking parchment. Boil the raisins for 20 mins to soften them up a little. Mix the melted butter and sugar and mix in the egg along with a spoonful of flour. Add some of the water from the drained raisins, cinnamon, flour and a pinch of salt.Finally add the oats.

Spoon the mixture onto the tray you lined earlier and pop it into the oven for 12-15mins until golden brown. Leave to cool on a rack for 10 mins then slice and enjoy.

steps up to the annexe where I did my cooking (in the annexe not on the steps!)