Food Lust People Love

Sunday, September 21, 2025

Oaty Honey Cookies

Sweet and crunchy on the outside, chewy on the inside, these golden oaty honey cookies are perfect with a cup of tea or coffee at breakfast or snack time.

Our younger daughter arrived for a visit last week and when we picked her up at the airport, she raved about the oat cookies she was give on board the last flight.

Her chief reason for liking them was that, while they had tasty oats, they didn’t have any “bits” because the oats seemed finely ground. These oaty honey cookies were my attempt to recreate those, but with nicer ingredients. I looked up Walker’s Crumbly Golden Oat Biscuits (British brand!) and noted that they contained canola and palm oil, golden syrup, sugar and flour.

I switched out the oils for butter, syrup for honey and used brown sugar and whole wheat flour instead of white. Did these cookies taste like the Walker’s ones? They did not. Were they delicious? Absolutely. And I am grateful for the inspiration.

Oaty Honey Cookies

This recipe makes about 20-22 cookies, depending on the size you make them. The dough will spread out so chilling it first and leaving enough space between them in the pan is crucial. I recommend chilling the dough for at least 30 minutes.

Ingredients

2/3 cup or 50g porridge oats

1 cup or 120g whole wheat flour

2 tablespoons dark brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/4 cup or 57g butter, melted and cooled

1/4 cup or 60ml honey

2 tablespoons milk

1 teaspoon pure vanilla extract

Method

Measure your oats then use a small food processor to turn them into flour.

In a large bowl, combine the oats, flour, baking powder, and salt.

In a smaller dish, whisk together the butter, honey, milk and vanilla.

Add the honey mixture to the dry ingredients and stir to incorporate.

Chill, covered with cling film, for 30 minutes in the refrigerator.

When the chilling time is coming to a close, preheat your oven to 350°F or 180°C and prepare a baking pan by lining it with baking parchment or a silicone mat.

Separate the cookie dough into even pieces. (I’m anal like that so I weighed my dough and each ball was 17g.) Roll them into a ball with damp hands. Press gently onto the baking parchment or silicone.

Repeat until all of the dough is used, leaving 6cm (2 inches) between each cookie to allow for spreading.

Bake for 12-14 minutes, or until golden. Remove the pan from the oven and let the cookies cool on the pan for 10 minutes.

Carefully lifting them off with a spatula and let them cool fully on a rack.

Brew yourself a cup of tea and enjoy!

It’s Sunday FunDay and, since it’s September, we are celebrating National Honey Month by sharing recipes with honey. Many thanks to our host, Camilla from Culinary Cam. Check out the links below.

Baked Brie With Honey by Mayuri's Jikoni
Honey Almond Milk Iced Latte by Amy's Cooking Adventures
Oaty Honey Cookies by Food Lust People Love
Peach Bruschetta with Hot Honey by A Day in the Life on the Farm
Smashed Figs with Sesame and Honey by Culinary Cam
Winter Bahar by Sneha's Recipe

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Sunday, September 14, 2025

Dijon Chicken with Mushrooms

Full of flavor from crispy bacon, garlic, onions, tangy Dijon mustard and lots of wine, this Dijon Chicken with Mushrooms will wow your tastebuds.

Whenever we head to the grocery store, I always check out the “discount” section with yellow labels because 1. I love a bargain and 2. I have freezer space to hoard the goods if we aren’t going to eat them right away.

Last week however, my yellow label item was a big container of beautiful Swiss brown mushrooms. They looked absolutely perfect so I knew I’d have time to use them before they turned on me.

I started the recipe search on my own computer because I regularly save recipes that I never get around to making. This one popped up, saved from way back in 2012, which probably never got made because tarragon was hard to come by in both Egypt and then Dubai, where I was living that year.

Here in Jersey, I’ve got a tarragon plant on my kitchen windowsill!

Dijon Chicken with Mushrooms

If getting tarragon is an issue for you, wherever you live, you can use dried (just use half the amount) or substitute your favorite fresh herb. My preferred brand of Dijon mustard is Maille. This recipe is adapted from one in delicious. magazine, October 2012 issue.

Ingredients

1 1/2 lbs or 675g chicken breasts

Fine sea salt

Freshly ground black pepper

4 slices bacon

Olive oil

7 oz or 200g mushrooms

2 large cloves garlic, crushed

1 onion, sliced

3 tablespoons Dijon mustard

1 tablespoon fresh tarragon, chopped, plus extra to garnish

2 cups or 480ml white wine

1 tablespoon brandy

1/4 cup or 60ml double cream

For serving:

Cooked pasta or rice

Method

Cut the chicken breasts into chunks and season them with the salt and pepper.

Peel and slice the onion thinly. Peel and crush the garlic with the side of your knife.

Cut the bacon into pieces and fry in a large pan till crispy. Set aside, leaving behind as much bacon fat as you can.

Add a drizzle of olive oil to the pan and sear the chicken until golden on all sides.

Depending on the size of your pan, you might want to do this in batches so as not to crowd the pan. As the chicken browns, remove it to a plate.

While the chicken browns, trim and slice the mushrooms.

Once the chicken is done and all on the plate, fry the mushrooms in the pan until golden.

Add the garlic and onion then cook until soft.

Stir in the mustard and tarragon.

Add the white wine and brandy, then boil for 2 minutes.

Add the chicken and bacon back into the pan and simmer, uncovered, for 25 minutes stirring now and then.

Stir through the cream.

Garnish with fresh tarragon and serve over pasta or rice.

Enjoy!

It’s Sunday FunDay and today we are sharing recipes with fresh vegetables. Technically, I suppose mushrooms are not vegetables since they belong to the fungi kingdom but we tend to use them as vegetables in cooking, so that’s my excuse. Many thanks to our host Sneha of Sneha’s Recipe. Check out the recipes below.

Air Fryer Honey Roasted Parsnips from Palatable Pastime
Dijon Chicken with Mushrooms from Food Lust People Love
Insalata di Pomodori from Culinary Cam
Mushroom & Green Peas Curry - East Indian Style from Sneha’s Recipe
Roasted Tricolor Carrots with Coconut Orange Glaze from Karen's Kitchen Stories
Smoked Kielbasa and Vegetables Skewers from A Day in the Life on the Farm
Tomato & Zucchini Galette from Amy’s Cooking Adventures

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Wednesday, September 10, 2025

Fresh Scallop Sashimi

More a method than a recipe, this fresh scallop sashimi is easy to make with a little cling film, time in a freezer and a sharp knife.

Back in our Dubai days, before my husband retired, he traveled a lot. I wasn’t alone since our wonderful Boxer boy was still around but I did miss him. One perk though was that with all those miles in the air, he earned platinum status on Emirates Airline, which gave us access to the Emirates first class lounge.

The first class lounge had a fabulous menu of delicious items we loved, like the wild mushroom soup. I ordered that every time, that is, until they added a sushi bar. Manned by Japanese sushi chefs, items were made to order from the freshest of ingredients, flown in from Japan. It was heaven.

Our favorite thing was fresh scallop sashimi, something we had never tried before in a regular Japanese restaurant, and we were hooked.

Now, whenever we are able to buy hand-dived scallops, I always make at least one batch into sashimi.

Fresh Scallop Sashimi

You can make this with as few or as many fresh scallops as you can get your hands on. You will also need a good freezer and cling film. You can fry up the roe with butter and a little garlic and salt or use them in another recipe, like my celeriac mash with scallop roe butter.

Ingredients

Hand-dived scallops

Cling film

Freezer space

Time

To serve: wasabi and soy sauce

Method

Remove the roe from the scallops and trim off the “foot” which is the little tough bit that holds the scallop to its shell and discard.

Stretch a piece of cling film out on a clean work surface and line the scallops up side by side on their long side.

Roll the cling film up as snugly as possible to push the scallops into a cylindrical shape.

Chill in the freezer until just about frozen. (You can also leave them in for a couple of days, just remove and leave to thaw slightly before continuing.)

Remove from the freezer and use your hands to roll and press the scallops to make them even more cylindrical. Imagine you are making a long sausage out of dough.

Slice one at a time with sharp knife into thick circles.

Place single file on a serving plate. Leave to thaw completely then serve with a dollop of wasabi paste mixed in to soy sauce for dipping.

Enjoy!

Welcome to the 19th edition of Alphabet Challenge 2025, brought to you by the letter S. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the S recipes below: