Category Archives: IV Recipes/Techniques/Inspiration


British Flapjacks

Solstice has come and gone, which means it’s time to let most everybody’s favourite season begin!

And with summer comes swimming, hiking, sailing, picnics and a good deal of time spent outdoors.

Flapjacks are the English version of our granola bars, albeit heavy on the butter and sugar.  Make no mistake — I’m not posting these as a healthy snack.

Not even the loosest definition of healthy. But they are delicious, and if you’ve got a crowd to feed on the go, these sweet squares will satisfy their dessert desires.

flapjack-ingredients(Click on the link below for a printable version of the recipe.)

English Flapjacks

Chewy or crisp, these are the sweetest, butteriest “granola bars” you’ve ever tasted. The perfect pick me up to keep you fueled for all your summer activities.

Yield: 16 squares

  • Rolled Oats – 3 ½ Cups
  • Butter – 1¼ Cups
  • Brown Sugar, packed – ½ Cup
  • Roger’s Golden Syrup – ⅓ Cup
  • Salt – ½ tsp

Read the entire recipe through at least once and prepare your ingredients.

Move the rack to the middle position and oven to 375° F for crunchy flapjacks or 325° F for chewy ones.

Line 9” or 10” square pan with parchment. Pulse 2 cups of oats in food processor for 2-3 seconds to resemble quick-cooking oats.

Melt butter in a large pan over medium. When almost melted, add brown sugar, syrup and salt. Stir well. When completely melted, remove from heat and stir in all oats.

Pour into prepared pan and smooth to even layer with spatula. Bake for 30-35 minutes, until set and golden brown. Cool 10 minutes. Cut into 16 squares, but do not remove from the pan until completely cooled.

Store covered, at room temperature, for up to 5 days.


  • You must cut into squares before the pan cools and the flapjack hardens, or you will have a pan full of crumbs.
  • Roger’s Syrup is usually next to the molasses in the baking aisle.  If it’s not there, try looking for it next to the honey.  No luck?  Substitute honey or maple syrup…the texture of the finished bars will be a bit different, but equally delicious!



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Don’t get me wrong — I love eating out — having someone else cook dinner is one of the best gifts a chef could ask for.

But restaurant dining comes with a big bill these days, and there are times when I have a hard time justifying the cost.  We both thoroughly enjoyed my birthday dinner last week in Victoria at Ulla on Fisgard (I took advantage and toured their wine-by-the-glass list extensively), but no matter how good the food & libations, two $200 meals in one week is hard for most peoples’ savings accounts to swallow.

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