Arrival in Longyearbyen

First, copious packing - the BSES Kit List... argghhh, 'just finishing packing' not to be recommended after a few goodbye beers with friends

Remembering classic essentials such as duct-tape.

Then, a great flight (weather was perfect)

arrival in Longyearbyen

As British as Marmite

Well, last weekend the asylum centre hosted its first International Food Festival here in Bardufoss, with mouthwatering dishes from around the world. My personal contribution was 'flapjacks', an easy recipe, and a tasty delight.  In England we grow up on this stuff - its full of butter, syrup and sugar. 'Good for the ass' as the Norwegians like to say! ;)

(I should mention that a group of Kurdish boys from the centre hijacked my cake, and put it in their own KURDISH food section of the party - hmph!!! By the time I located my own dish that had been cunningly disguised amidst the countless Kurdish dishes - with Union Jack sneakily hidden - well, there was only these crumbs left! (and maybe a few confused bone fide Kurds who didn't know about the switch and were scratching their heads.... not really recognising this particular Kurdish speciality!)) 

It's hard to tell in the photo how delicious and tasty flapjack is.....if you want to see how it looks.... here's the recipe (specially for Ann ;))

Trev's Flapjack

1.5 cup butter

4 level tablespoons Golden Syrup ('lysyrup')

1 cup granulated (brown) sugar

4 cups rolled oats

a pinch of salt

add, 

ginger, cinnamon, chocolately bits, etc. to taste if you want to be fancy 

Method

Grease shallow, square (ish) pan

Melt the butter and syrup together in a big saucepan on low heat - don't let this burn!

Add the oats (and ginger, etc), salt

Mix well

Pour out onto the tray - smooth it all out and press it flat

Bake at 170˚C until golden brown at the edges (maybe 30 minutes)

Bingo! It's done :)

N.B........CUT WHEN STILL WARM AS IT WILL SET ROCK SOLID

***make a cup of tea, sit back, and eat lots of it :)***