Faroe Island Hazelnut Oatcake Recipes

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STAFFORDSHIRE OATCAKE



Staffordshire Oatcake image

My friend got this recipe from a tourist leaflet but I've changed it to use quick(breadmaker) yeast so I can have oatcakes quickly! Staffordshire oatcakes are nothing like Scottish oatcakes. These are large, soft and holey.. like a combination crumpet and crepe. Fill as you would crepes, usually the fillings are bacon and cheddar, cheddar and onion, or even cheddar and baked beans (British ones are a lot less sweet than "Boston" ones). I usually have one or two for lunch, they're extremely filling and cheap to make. Usually only found around Stoke-on-Trent and not all over Staffordshire.

Provided by Heather Sullivan

Categories     Breads

Time 1h

Yield 11-12 8inch oatcakes

Number Of Ingredients 8

225 g porridge oats (oatmeal)
100 g whole wheat flour (wholewheat)
100 g plain flour (all-purpose white)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon quick-rising yeast
450 ml warm water
450 ml warm milk (can use nonfat/skimmed fine)

Steps:

  • Place the porridge oats(oatmeal) in a food processor and process just until fine.
  • Mix the ground oatmeal, wholemeal(whole wheat)flour and plain (white) flour together in a bowl with the salt, sugar, and quick yeast.
  • Warm the milk and water together until you can hold your finger in it for 10 seconds without going "OW!" - then it should be warm enough but not hot enough to kill the yeast.
  • Mix the warm, milky water in with the dry ingredients and whisk.
  • Leave to rise and plump in bowl for 40minutes.
  • Heat a nonstick frying pan over medium heat.
  • Whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. DO NOT TRY TO SPREAD THE BATTER WITH ANYTHING. You'll just end up with a mess. If it's funny-shaped, that's how it will be.
  • Cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre.
  • Flip and cook until golden brown on the other side.
  • Place oatcake on rack to cool. When they're completely cold you can stack them. Repeat with remaining batter.
  • They should keep well for a day or two in the fridge or a few months in the freezer. When freezing, place waxed paper or plastic wrap between each oatcake for easier separation later.
  • Usually to fill them, you reheat or toast them until warm under a grill(broiler) on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.

FAROE ISLAND - HAZELNUT OATCAKE



Faroe Island - Hazelnut Oatcake image

This recipe is posted here for play in ZWT9 - Scandinavia. This recipe is from cookbook "A World of Cake:" Faeroe Islands are located in the Northern Europe between North Atlantic Ocean and Norwegian Sea. Faeroe Islands are a part of Denmark. Most meals are made of grains, Beef, Pork, Chicken and milk products.

Provided by Baby Kato

Categories     Scandinavian

Time 1h15m

Yield 1 cake

Number Of Ingredients 22

1 1/4 cups water
1 1/2 cups rolled oats
1 1/3 cups all-purpose flour
1 teaspoon ground cardamom
1/2 teaspoon caraway seed
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups light brown sugar
1/2 cup granulated sugar
1 cup unsalted butter
2 eggs
3/4 cup chopped hazelnuts
1/8 cup hazelnuts, whole (garnish)
1/8 cup raspberries, whole (garnish)
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat your oven to 350 degrees.
  • While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
  • Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.
  • In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.
  • Finally, stir in the oats and the chopped hazelnuts.
  • Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.
  • While the cake is baking, make the vanilla sauce.
  • In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
  • Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy.
  • When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
  • Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.

Nutrition Facts : Calories 6184.7, Fat 313.1, SaturatedFat 148.5, Cholesterol 1137.6, Sodium 2398.5, Carbohydrate 788.9, Fiber 30.5, Sugar 551.9, Protein 83.4

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