Sunshine bars, by Miss Katie Green

Drum roll please.......

It gives me IMMENSE pleasure to introduce the Keston Kitchen's first Guest Chef, Miss Katie Green!

Chef Biog: I have been fortunate enough to know Katie since primary school and have watched her develop over the years into a fine and competent chef. As well as creativity in the Kitchen, Katie is an a fantastic knitter, and has produced many beautiful wool products.

Katie specialises in vegan coking, in particular, no-one could forget her amazing butternut squash and filo pastry tart. She is also renowned for her baking, and regularly delights friends by turning up to social occasions armed with a tupperware full of sweet treats.

I am delighted to welcome Katie as our first Guest Chef. We would like this to become a regular spot on The Keston Kitchen, so if you are a budding chef and want to share your favourite recipes, please get in touch.

Jules x

Sunshine bars, by Miss Katie Green

Sunshine Bars:

100g dried ready-to-eat tropical medley or other mixed dried

fruits
100g porridge oats
50g puffed rice cereal , such as Rice Krispies
85g desiccated coconut
50g blanched hazelnuts or shelled peanuts or other

nuts
50g sunflower, sesame or pumpkin seeds
100g light muscovado sugar
125ml golden syrup
100g butter , chopped up

Chop the tropical medley into pieces using kitchen scissors. Tip

the oats, cereal, coconut and fruit into a large bowl and mix well.

Put the hazelnuts and sunflower, sesame or pumpkin seeds in a

frying pan with no oil and, over a moderate heat, stir until they

are lightly toasted. Leave to cool a little then tip into the bowl and

mix.
Put the sugar, syrup and butter in a small pan and heat gently,

stirring until melted, then simmer for 2 minutes until slightly

thicker and syrupy.
Quickly stir the syrup into the dry mix, stirring until it all starts

to bind and there are no dry patches.
Quickly tip into a 20cm square tin and press down with the

back of a spoon to even out the surface. Leave to cool and

set - about 2 hours.

Yummmy yummy yummy

xxxx

Posted in: Guest Chefs