In case you don’t know my fella is actor Richard Kiess…although this month he’s been out so much I’m finding it difficult to remember what he looks like. By day he’s rehearsing for a show that’s going to Edinburgh this summer and by night he’s performing in Twelfth Night at the Lion & Unicorn. When we do see each other I get to help him with his lines (which is tremendous fun, especially when I get to do silly voices) and he has become an intrepid and knowledgable tester of my recipes…even if it means sitting outside in the freezing cold to eat a plastic plateful of artichokes (sneak peek to next week’s post!).
I know I’m biased but this Made in Chelsea inspired performance of Shakespeare’s Twelfth Night is well worth a look (plug plug!) plus it’s great because each time he’s in something I get to meet the cast and go to the after show parties! It’s a very cool job but it’s full-on…this leads me seamlessly into a recipe for cereal bars! Richard assures me cereal is great at any time of day and I was interested to discover that actors consume lots of energy bars and sports drinks – not surprising having seen how physically demanding some roles can be.
Packed full of oats, very dark chocolate, pine nuts and dried cherries I hoped this homemade snack would at least make a change from boost bars & mountain dew.
Twelfth Night Bars
100g of oats
75g dried cherries
50g of pine nuts (toasted in a dry pan)
1/2 teaspoon of ground cinnamon
100g fair trade dark chocolate (70-80% cocoa), roughly chopped
100g golden syrup
100g light brown sugar
1) Line a loaf tin with grease-proof paper.
2) Put the oats, cherries, toasted pine nuts, walnuts and cinnamon in a large heat-proof bowl and mix together.
3) In a saucepan heat the golden syrup, butter and sugar over a medium heat until the butter has melted, the sugar has dissolved and it’s starting to simmer.
4) Quickly pour the melted syrup mixture over the oats and nuts etc. and stir well. Throw in the chopped chocolate last and briefly mix it in (don’t stir too long otherwise the chocolate will totally melt and you want a few chunks in the finished bars).
4) Tip everything into the prepared tin and press the mixture down using the back of a metal spoon so that it gets into all the corners and is level on the top.
5) Leave to set for 2 hours or overnight and then slice into bars (makes about 12).
6) Wrap them up in foil and tissue paper and hand them out to hungry actors 🙂
Twelfth Night is on at the Lion & Unicorn until the 23rd of February but tickets are selling out so if you can’t get a seat there then they’re doing some extra nights at Canada Water Culture Space from the 26th of February – 1st of March 2013