Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Oatcakes (bakestone recipes)
Zutaten für 8 Portionen Menge anpassen
die Zutaten:
4 x ca. 30 gMedium oatmeal*
1/2 Teelöffelsalt
1 PriseBicarbonate of soda
2 EsslöffelMelted bacon fat**
2 x 30 mlHot water***
 *Grinding down regular rolled oats slightly in a
 Blender or grinder will be a help. **Or beef
 Dripping. ***Approximately. Mix the oatmeal, salt
 And soda in a bowl. Make a well in the center. Pour
 In the melted fat and add enough water to make a stiff
 Dough which can be squeezed into a ball. Sprinkle the
 Board and your hands with oatmeal and knead the
 Mixture until there are no cracks in it. Flatten the
 Ball and roll it out into a round just under 1/4 inch
 Thick. Invert a plate on top and trim off the ragged
 Edges -- these can be added to the next batch of dough
 To be rolled. Cut the round into quarters, lift them
 Onto a warmed and greased bakestone and cook over
 Moderate heat for 20 minutes or until the triangles
 Curl at the corners. Turn and cook the other side for
Minutes, or finish under a moderate grill. Store
die Zubereitung:

the oatcakes in an airtight tin, and toast under a moderate grill, or in the oven, before serving. - These are served with honey, marmalade or jam for breakfast, or with crowdie (a slightly sweet Highland Scots cottage cheese) for tea. They are especially good with fried herring or smoked haddock. Not to mention any kind of caviar you can get your hands on.

Anmerkungen zum Rezept: