flapjackfinally, finally, finally, after these years of living in UK i have made my own flapjacks – popular sweet snack made from oats, golden syrup, butter and sugar. As always, original/ standard recipe was for information only as i could not resist temptation to improvise a bit. and, here you go – flapjacks with loads of seeds (pumpkin, sunflower, sesame seeds) and dried cranberries. Healthy and delicious!


140g brown sugar, 100g honey, 100 g butter, 40g golden syrup, 100g tahini sauce, 100g sesame seeds, 80g sunflower seeds, 80g pumpkin seeds, 80g jumbo oats, 80g porridge oats, 70g dried cranberries. 

1 Preheat the oven to 175C. Melt the butter, sugar, honey and golden syrup together in a pot over a moderate heat, then take off the heat and whisk in the tahini.

2 Place the remaining ingredients together in a bowl and mix well, then pour over the warm liquids and thoroughly mix again.

3 Press the mixture well into oiled baking tray and bake for 20 minutes or so until bubbling and golden.

4 Take out of the oven and leave to cool for 10 minutes, slice and leave to cool completely.


carrot cake. with a pinch of improvisation..

Recently, I had one of my occasional baking meditation sessions which resulted in my first ever carrot cake with almonds and raisins. Improvisation paid off. Result was beautiful and yummy! 🙂

carrot cake


  1.   Pre-heat the oven;
  2. grate 2 big carrots;
  3. then with electric whisk beat 200g brown sugar and 4 egg yolks for 2-3 min;
  4. then lightly stir in grated carrots, juice of 1 lemon, about 100g raisins and 100g almonds.
  5. Then add about 200g self-raising flour, a pinch of salt, 1 tsp of cinnamon;
  6. Then beat the egg whites until it looks like foam; gently add to the rest;
  7. Bake for about 45 min.
  8. It tastes awesome when still warm with vanilla ice cream. ☺

the best and easiest recipe of a chocolate cake

i have baked many chocolate cakes, but the one i just did for Xmas, was the best ever. Maybe the reason was that i slightly improvised and did depart from the original recipe, but the outcome was great: a juicy, rich cake with at times sticky chocolaty consistence and a crispy top. You know, like chocolate brownies, but even better. So, i thought, i shall maybe share this tip with you too.

Take 200g butter or margarine (actually, i think, at the end i added slightly less when i noticed how many calories that all contains!) and mix with 200g (or a standard coffee mug) of brown sugar. dont melt the butter. stir with sugar (with fork, for example) until it is a more or less consistent. it is easier if  before baking you leave butter/ margarine outside the fridge for couple of hours, so it gets softer.

Then, add 4 eggs and mix it until again it is all consistent. i used electric hand mixer, so it is very quick.

then, add 200g (1 standard coffee mug) of flour, smth around 150g milled almonds, an apple/ pear puree (i just bought a 60g jar of baby food and added it all), 50g cocoa powder, vanilla sugar (around 3-5 table spoons), baking powder and just stir everything. once it is nice and relatively firm, add a bit of whiskey. i just poured, did not measure, but i imagine, it was smth between 50-100g.

then, before spreading the dough on the baking tray, oil the tray and spread milled almonds, which will make a nice bottom of the cake.

and then, bake it  until it is ready. i test with dry little piece of wood (a match stick). if it is not sticky, it is ready. depends on oven, how much time it takes.

enjoy and dont count calories!


p.s. it’s particularly good if you eat it with vanilla ice cream 🙂