I'm staying off the sugar at the moment, so when Anjana and Nic came over on Monday, I decided to serve a cheese course and some fresh fruit rather than do a big dessert. Home made oat cakes are so easy to make and are delicious with some beetroot chutney and a slab of goat's cheese. I got the original recipe from Hugh Fearnley-Whittingstall in the Guardian.
Poppy Seed Oat Cakes
1 cup of jumbo oats
1 cup of medium oatmeal
poppy seeds (optional, you can also use other seeds eg sunflower)
salt and pepper
Pre-heat the oven. In a large bowl, mix the jumbo oats and the oatmeal. Add any seeds you may be using (I sometimes add dried herbs here for extra flavour) and mix through. Season with several twists of black pepper. Form a well in the middle and add the olive oil. Afraid to say I never measure how much oil I am using and do it all on judgement alone. I would estimate a fifth of a cup. After this, add enough boiling water just for the ingredients to form a dough, not too sticky, not too dry. If you make it too dry, just add some more oatmeal. Work the ingredients into a ball and leave to stand for 10 minutes or so.
Roll the ball onto a floured surface and cut out the oatcakes using a cookie cutter. Once you have cut all that you can, place them onto a baking sheet lined with tin foil and bake for around 15-20 minutes or until starting to brown on the underneath. Flip them over and bake for another 5 mins or so. Turn out onto a cooling rack once done.
1 packet of pre-cooked beetroot
1 red onion
red wine vinegar
Slice the onion and fry in olive oil in a saucepan. Cube the beetroot and add it to the pan once the onions are translucent. Cook for another couple of minutes before adding the balsamic and red wine vinegars. I add a good half a cupful of both, enough to cover the beets and onions with at least a centimetre extra. Add a good glug of agave to sweeten. Bring to the boil, reduce the heat and simmer until the liquids have reduced. Add a pinch of chili flakes for extra kick if you wish.