8 oz fine (pinhead) oatmeal
1/2 tsp barcarbonate of soda
1 pinch of salt
2 tbsp bacon fat or melted butter
1/4 pt hot water
1 extra oatmeal for rolling
A Recipe for
Oatcakes (Scottish)
Food Tip |
The way you cut your meat reflects the way you live. |
| Confucius |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
This Recipe for Oatcakes (Scottish) is one of thousands in the Recipes-to-go Dessert Cookbook.
Food Tip |
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My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This is a recipe for Oatcakes (Scottish) from the recipe cookbook of Recipes-to-go (Dessert)
Food is an important part of a balanced diet. |
| Anonymous |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
He was a very valiant man who first adventured on eating oysters. |
| James I |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Food Tip |
: To test the correct heat of the gridle sprinkle it with a
little flour. If the flour browns at once it is too hot; it sould
take a few secounds to turn colour.
: Set the oven to 375F/Gas 5 or heat a gridle or heavy
frying-pan. Mix the oatmeal, the bicarbonated of soda and salt
together in a bowl. Add the melted fat and the hot water. Stir well
until it makes a soft paste. Sprinkle some oatmeal on a board. From
the dough into a round and roll it out as thinly as possible, adding
oatmeal to the serface as necessary, to prevent sticking. Brush off
the excess oatmeal. Cut the dough into 4 or 6 pieces. To oven bake;
place on a large ungreased baking sheet. Bake for 15-20 minutes. To
gridle bake; bake on a hot gridle or frying-pan until the edges begin
to curl. Turn over and cook the other side. Do not let the oatcakes
brown; they should be a pale fawn colour. Put on a wire rack to cool.
They are delicious served with cheese. :
:: From the booklet Scottish Teatime Recipes :: Typed in for you by
Ray Watson
Serves: 6
Oatcakes (Scottish) Recipe brought to you by Recipes To-Go