I don't know my neighbours very well. I can tell you what music they're into, because I hear it through the walls (mostly Ed Sheeran, if you're interested), and I can tell you when their kids' birthdays are because of the banners they hang on their front door... but ask me what they do for a living, and I wouldn't have a clue. It's actually really sad! And I'm sure there are millions of other people in the same boat.
The Big Lunch is an annual event that aims to remedy this situation, and encourages people to get to know their neighbours by hosting a community lunch event. Last year, more than 4 million people took part! That's a lot of people who can now put names to those faces they see through their windows every day. If there's one thing that will never fail to bring people together, it's good food.
This year's Big Lunch is being held on Sunday 7th June (let's hope it's stopped raining by then...), and events will range from intimate BBQs in people's back gardens to enormous street parties with everyone getting involved. It's not too late to join in!
If you decide to give the Big Lunch a go, here's a recipe idea for you: savoury flapjacks!
At events like this, people always bring the same things - sandwiches, crisps, maybe a couple of salads. These things are always really tasty and well-received, but it's nice to mix things up a bit with something different (as long as you don't mind getting a reputation for being a good cook on your street, as your neighbours may hassle you for goodies forever more). See those dark bits around the edge of the flapjacks? That's crispy cheese. Seriously, people will be knocking your door down for more of these.
These are actually the first savoury flapjacks I've ever made, and I wasn't entirely sure how successful they'd be, but it turns out they're really great! In the absence of any sticky syrup, I used egg to hold everything together, and fresh chives to add heaps of flavour. I was also pretty generous with the cheese, using a mixture of cheddar and mozzarella. The cheddar gives a lovely cheesy taste, and the mozzarella makes them a little bit stringy when you break them in half.
Just mix everything together, and press the mixture into a tin. I used my mini loaf tin to make individual flapjacks, but if you don't have a similar tin, just make one large flapjack instead, and cut it up once cooked.
These savoury flapjacks are great served warm or cold, so if you do decide to serve them for the Big Lunch, it's up to you whether you bring them out hot from the oven, or cook them in advance and serve them cool.
So, are any of you hosting Big Lunch parties this year?
Cheese and chive savoury flapjacks
If you've cooked this recipe, don't forget to leave a star rating!
Print Pin CommentIngredients
- 200 g rolled oats (~ 2 cups)
- 75 g cheddar cheese, grated (~ 1 cup when grated)
- 60 g grated mozzarella cheese (~ ½ cup)
- 1 tablespoon butter, melted
- 3 eggs
- 2 tablespoon fresh chives, chopped
- Salt
- Black pepper
- Oil for greasing
Instructions
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Add the oats, cheeses, melted butter, eggs, and chives to a large bowl and season generously. Mix thoroughly.
- Grease a metal tin measuring approximately 6x6 inches, or 6 mini loaf tins. Distribute the oat mixture evenly, and press it gently into the corners of the tin.
- Place in the oven, and bake for around 25 minutes, or until firm and golden brown.
- Either serve warm, or transfer to a rack to cool. Store in an airtight container.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.
Here's another vegetarian picnic option - my super healthy spinach dip!
Annie says
I cooked some onion in the butter and added a little more cheese then baked them in patty tins. Absolutely delicious! Thank you for the recipe
Becca Heyes says
You're welcome Annie!
Gemma says
Can I ask how long these last for?
Becca @ Amuse Your Bouche says
Hi Gemma, I think the general rule is that things are safe to eat for 3 days. You may be able to stretch these an extra day or two, but I wouldn't want to advise on that as I'm not qualified ;)
Miri says
I just tried these with a mix of oats and millet flakes (my first ever go using them - wanting to branch out and explore more grains), sun dried tomatoes and finely chopped cashews and walnuts. I used a small amount of Stilton and extra cheddar instead of mozzarella, and red onion (which I cooked first) instead of chives, and a spoonful of the flavoured oil that comes with sun dried toms instead of butter, and some mixed.herbs...
It made 36 really dense hemispheres in my cake pop moulds. My 13 month old has eaten 4...
I will definitely make these again :) However, I think I need to triple the herbs and pepper, slightly reduce the volume of walnuts, and slightly reduce the amount of Stilton! And possibly add seeds ;)
Becca @ Amuse Your Bouche says
Haha well it sounds like you made so many changes that it was barely the same dish haha, but I'm glad I could provide some inspiration! ;) Genius idea to make them in cake pop moulds!
Miri says
I also want to give them a go with small pieces of sweet potato and beetroot... ;) It made a great base recipe, but I didn't have chives, only had a ball of mozzarella (rather than grated), etc., so needed to make some subs... ;-)
Becca @ Amuse Your Bouche says
Sweet potato and beetroot sounds amazing! Let me know how you get on :)
Madhuri says
Writing in from India- thank you for this great recipe Becca! All the "cheese loving vegetarians" in my family loved it! Definitely making it again.
Becca @ Amuse Your Bouche says
Thanks Madhuri! So cool that one of my recipes has made it all the way to India :D
[email protected] says
I LOVE this idea, Becca! Very clever and so easy too (great for inadequate bakers like myself). I think I even have the very same tin that you have, which means messy cutting is not an issue. Lovely idea xx
Becca @ Amuse Your Bouche says
Love that little tin, just need to grease it really thoroughly as things have a habit of getting stuck in it!! ;)
Claire @foodiequine says
OMG I LOVE the idea of savoury flapjacks and your spinach dip is making me drool too. I've also done a recipe for The Big Lunch. Link below:
Becca @ Amuse Your Bouche says
Heading over to check it out now :)
Lola says
Great photos the food looks yummy and gorgeous yet funky presentation!
Nayna Kanabar says
These look so delicious, We had a a big lunch last year in our street and again are having it this year on 6th June.Its a great way to meet your neighbors.
Becca @ Amuse Your Bouche says
That's great Nayna! Hope you enjoy it again this year! :)
Emma @ Supper in the Suburbs says
Ooooh savoury flapjacks! Now there's a novel idea!!! I also LOVE the tin you used to make them that is adorable - I need to get me one of those.
Becca @ Amuse Your Bouche says
Haha thanks, it was just from Asda I think, nowhere fancy! ;)