It’s been a long time. I’ve been cooking, most of the time. After a stellar day yesterday where I cooked up a storm I thought I would pop back in here. Mainly because I made oatcakes and wanted to post “my” recipe for them.
These are the oatcakes I remember eating as a child, but my memory is bad so maybe they are just the ones I like best. Here is the recipe, adapted from New Maritimes Seasonal Cooking:
1 cup packed light brown sugar
2 cups oatmeal (I use the oats specifically called Steel Cut Scottish Oatmeal from Speerville Mills, but Bob’s Red Mill makes them too)
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup cold shortening (I use Earth Balance)
1/2 cup cold water
In medium bowl, combine brown sugar, oatmeal, flour, baking soda and salt. Cut in shortening using pastry blender until small crumbs form. Drizzle about half the water over the dough while mixing with a fork. Add more water as necessary to make a ball that holds together well but is not too sticky. Roll out on a floured surface to about 1/4 inch thick. Cut into shapes and place 1 inch apart on a baking sheet (I use parchment paper to line them). Bake at 375F for 10-12 minutes, until lightly browned. Let sit a few minutes on the pan and then transfer to a wire rack. These store well and also freeze well, which is good because if you cut them in small circles like mine there will be at least 6 dozen.
I also made a beautiful tofu scramble this morning after my 10k run to Shubie Park. Onions, peppers, tomato and spinach, California herb tofu from Acadiana Soy Products, with a side of toasted Boulangérie La Vendéene froment with homemade blueberry jam. And a large mug of coffee, of course – still drinking the delicious Nicaraguan beans that I got in Calgary at Fratello.