food for thought

by michelle

Posts Tagged ‘oats

oat cakes

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Quintessentially Scottish, these savoury oat cakes are equally good served with a cheese platter or with butter and jam. A coating of dark chocolate works too. Read more about the art of oat cakes here.

Preheat your oven to 190ºC (375ºF). Mix 225g of instant oats, 60g of flour, ½ a teaspoon of bicarbonate of soda, ½ a teaspoon of sugar and 1 teaspoon of salt (less if your butter is salted). Rub in 60g of butter then add 60-80ml of fairly hot water bit by bit until you have a thick but pliable dough. Sprinkle some extra flour on a work surface and roll out the dough to approximately ⅔ cm (¼”) thickness. Use a cookie cutter to cut out rounds. Place them on a baking tray and bake for 20 to 30 minutes or until golden brown. 

*recipe from BBC Good Food

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Written by michelle picker

June 20, 2018 at 12:25 am

Posted in bread & pastry, breakfast

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oat and ginger snaps

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Chock full of ginger and deliciously crunchy.

oat-and-ginger-snaps

Combine 170g (6 oz) of butter, 175g (6 oz) of Demerara sugar and 100g (3½ oz) of golden syrup in a large bowl or saucepan and heat until the butter has melted. Stir in 85g (3 oz) of flour, ½ a teaspoon of bicarbonate of soda, 250g (9 oz) of quick oats, 1 teaspoon of powdered ginger and 140g (5 oz) of finely chopped glacé ginger, then 2 tablespoons of boiling water and finally 1 egg. Mix well and leave to cool until easy to handle. Meanwhile heat the oven to 160℃ (320℉). With dampened hands, shape the mixture into balls approximately the size of walnuts then place them onto baking sheets allowing plenty of space for spreading. Bake for 20-25 mins until golden. For a softer, chewier texture bake for a shorter time and at a higher temperature.

Written by michelle picker

October 8, 2014 at 5:48 am

Posted in cakes & desserts

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muesli

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This lightly toasted fresh muesli has an abundance of fruit and nuts. Experiment with the ingredients to make it your own.

muesli
To make this muesli you will need 750g (26½ oz) of rolled oats, 100g (3½ oz) each of roasted almonds, roasted peanuts, dry-roasted cashews and pepitas, 1 teaspoon of ground cinnamon, ¼ teaspoon each of ground cloves, freshly grated nutmeg and salt, 3 tablespoons each of honey and vegetable oil, and 50g (1¾ oz) each of currants, raisins, dried apricots and prunes.

Preheat oven to 180℃ (350℉). Roughly chop the nuts and combine well with the oats, pepitas and spices. Heat the oil and honey until runny (in a saucepan or the microwave) and add to the dry ingredients, stirring well. Spread into 2 roasting pans and bake for approximately 30 minutes, stirring after 10 minutes and then every 5 minutes until toasted and changing in colour. Dice the fruit and add to the cooled dry ingredients. Store in airtight jars.

Written by michelle picker

December 6, 2012 at 9:25 am

Posted in breakfast

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