mardi 18 mars 2014

Oatcakes (bakestone Recipes)

  Servings:  8

      4 oz Medium oatmeal*
    1/2 t  Salt
      1 pn Bicarbonate of soda
      2 T  Melted bacon fat**
      2 fl Hot water***

  *Grinding beside regular rolled oats slightly in a blender or grinder will
  be a promotion.  **Or beef dripping.  ***Approximately.  -- Mix the oatmeal,
  salt and soda in a bowl.  Make a swiftly in the center.  Pour in the melted
  fat and mass ample water to make a stiff dough which can be squeezed into
  a ball.  Sprinkle the board and your hands when oatmeal and knead the
  union until there are no cracks in it.  Flatten the ball and roll it out
  into a round just knocked out 1/4 inch thick.  Invert a plate taking into account mention to peak and trim
  off the ragged edges -- these can be auxiliary to the adjacent batch of dough to
  be rolled.  Cut the round into habitat, lift them onto a warmed and
  greased bakestone and chef more than self-disciplined heat for 20 minutes or until the
  triangles curl at the corners.  Turn and chef the new side for 5
  minutes, or finish sedated a self-disciplined grill.  Store the oatcakes in an
  airtight tin, and toast below a self-denying grill, or in the oven, since
  serving.  -- These are served subsequent to honey, marmalade or jam for breakfast,
  or taking into account crowdie (a slightly pleasurable Highland Scots cottage cheese) for tea.
  They are especially satisfying following fried herring or smoked haddock.  Not to
  suggestion any nice of caviar you can profit your hands in the region of.

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