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Oat Cuisine
For further information on all White's products, please visit White's webpage at www.whitesoats.co.uk
Fresh Berry Porridge
Ingredients
- 175g/6oz prepared fresh berries.
such as raspberries, red or blackcurrants and strawberries
- 30ml/2 tablespoon orange juice
- 15ml/1 tablespoon caster sugar
- 40g/1½ oz Speedicook oat flakes
- 450ml/¾ pt molk
- 60ml/4 tablespoon signle cream
- 150ml/¼ pt Greek-style yoghurt
Method
 Put the berries, orange juice and sugar in a blender or food processor and purée until smooth. If liked, press through a fine sieve to remove the pips. Pour into a jug and chill.
Put oak flakes in a heavy-based saucepan with the milk. Simmer gently, stirring for 3-4 minutes, until thick, then remove from the heat. Stir in the cream and leave to cool, stirring occassionally.
When cold, stir in the yoghurt, then spoon into serving bowls. Spoon the berry purée on top and serve straight away.
Flapjacks
Ingredients
- 110g/4oz butter
- 2 tbsp honey
- 1 tsp cinnamon
- 3 tbsp desiccated coconut
- 255g/9oz oats
Method
Melt the butter in a pan over a low heat, along with the honey and cinnamon.
Place the oats and coconut in a bowl and mix in the melted butter mix.
Combine well and spread over a microwave proof 25cm/10in pie tray.
Place in the microwave oven on a medium heat for 10 minutes. Allow to cool slightly and cut into wedges. Serve & enjoy!
Oat Flake Shortbread
Ingredients
- 125g/4oz butter, softened
- 75g/3oz muscovado sugar
- 75g/3oz Speedicook oat flakes
- 25g/1oz plain flour, sifted
- 50g/2oz ground rice
- 50g/2oz chopped hazelnuts, toasted
- 10ml/2 tablespoon icing sugar
Method
Cream the butter and sugar together until light brown in colour.
Put the oat flakes in a food processor and blend to a fine flour.
Add to the creamed mixture with the plain flour, ground rice and hazelnuts.
Mix together to make a soft dough, then lightly knead on a floured surface for a few seconds until smooth.
Press into a greased 20cm/8in shallow fluted flan tin.
Prick all over with a fork, then score into 8 pieces.
Bake in a preheated oven at 150ºC/300ºF/gas mark 2 for 25 minutes, until lightly browned.
Leave in the tin to cool for 10 minutes, then cut into pieces.
Remove from the tin when cold and dust with icing sugar.
Apple & Honey Cranachan
Ingredients
- 1kg/2¼lb baking apples, peeled, cored and cubed
- 3 tbsp clear honey
- 180g/6oz rolled oats
- 2-3 tbsp demerara sugar
- 240ml/8fl oz double cream
- 150ml/5fl oz natural yoghurt
Method
Cook the apples in a very small amount of water until soft. Mash until smooth with the honey. Cool.
Toast the oats in a dry frying pan until golden. Cool and mix with the demerara sugar. Whip the cream until thick and fold in the yoghurt.
In a large glass dish or 6 individual ones, layer some of the apple with a sprinkling of the oats and then some of the cream mixture. Repeat these layers until all the mixture is used up, finishing with a layer of the cream mixture.
Chill before serving. Just before serving, sprinkle over a little more demerara sugar.
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