4 oz medium oatmeal*
1/2 tsp salt
1 pinch bicarbonate of soda
2 tbsp melted bacon fat**
2 fl hot water***
A Recipe for
Oatcakes (Bakestone Recipes)
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
The ear tests words as the palate tastes food. |
| Job 34:3 |
This Recipe for Oatcakes (Bakestone Recipes) is one of thousands in the Recipes-to-go Dessert Cookbook.
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
If you enjoy this Oatcakes (Bakestone Recipes) Recipe - you should enjoy the recipe collections you can find on the websites below:
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
This is a recipe for Oatcakes (Bakestone Recipes) from the recipe cookbook of Recipes-to-go (Dessert)
Food Tip |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
*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 5 minutes, or finish under
a moderate grill. Store 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.
Serves: 8
Oatcakes (Bakestone Recipes) Recipe brought to you by Recipes To-Go