100 gram butter
100 ml sugar
1 tbsp vanilla sugar (or splash of vanilla essence)
3 tbsp cocoa powder
300 ml rolled/porridge oats
2-3 tbsp strong cold coffee
pearl/nib sugar or desiccated coconut
Mix sugar and butter until smooth. Mix in everything else. Roll into balls. Coat balls in sugar or coconut (or hundreds and thousands etc). Refrigerate for a couple of hours. Enjoy with coffee or tea.
As a crumble topping added to the flour butter and sugar.
Try as a savory crumble topping (omit the sugar ) I like to make a leek and parsnip in cheese and garlic sauce .. maybe add pasta to bulk it out a bit and add the crumble topping with cheese added in to it. Bake untill golden. Scrumptious !
Apple Logs. Not something to make in camp but certainly something to take with you to the camp.
- moisten 1-2 C rolled oats with apple juice. No more than damp.
- add an equal quantity of peeled, sliced and diced apple bits. Maybe more
- add 1/2C shredded butter (freeze & grate like cheese)
- add 1/2C all purpose plain flour
- add 1/2 C brown sugar
- add 1/2C raisins ( soak in rum if you like.)
- add cinnamon and nutmeg to taste, big pinch of salt.
- sometimes, I remember to add a tbsp of grated citrus zest, orange is best.
> mix everything
> lay out a stack of 3 sheets phyllo pastry to load maybe 1-2C apple mix
> roll as snug as you can, tucking in the ends, without breaking he phyllo
> seal with water wash and bake for 40 minutes @ 375F or so.
= = =
This is what I have made, 4-6 of them at a time, instead of a store-bought pastry treat.
"Rolled Oats" is the name used here for oat seeds which have been crushed flat into little oval shaped things.
Probably other names for it in other parts of the world. Nowhere near the same as steel-cut oats.
"Oat meal" is the old fashioned term here for rolled oats. Porridge stuff.
The phyllo pastry gets pretty crunchy and big flakes break off.
But, you can pick them up and eat them as snacks.
Hot, thick-sliced with vanilla ice cream is a very good breakfast.
I should make some soon. I have frozen phyllo. Could be a part of my winter quest to "eat the freezer."
Rolled oats are steamed and rolled flat. They are pre-cooked so to speak, and are easily and quickly cooked.
Oatmeal (and there are seven grades of oatmeal, though it's blooming hard to find most of them now) is simply the groats ...that means that the grains have been heated just enough to shed the multiple layers of chaff....that have been cut, or ground in the mill.
Oatmeal is better cooked, but if used for something like caboc, where it soaks in the liquid from soft cheese it becomes slightly chewy. It can also be lightly fermented and that too softens the grains for easier eating. Sowans are a slightly sour tangy product of that process, though they used to be made with the chaff and grain trapped within it.
Otherwise oatmeal is rather hard eating, iimmc.
Instant oats are fine stuff from the rolled oats. Bit like the contents of teabags as opposed to the leaf.
I buy Quaker brand rolled oats, never the quick-cooking kind.
I appreciate the definitions, I've never seen such fine considerations for sale in any store.
Instead, we can buy it kakked up with dried fruit bits and herbs.
In fact, I have never bought, used or tasted the steel-cut oats. Very different, so I am told.
The plain(?) rolled oats gets used by me almost exclusively for apple logs. It just tastes right,
moistened with apple juice in the prep. Not quite enough to go gooey in baking.
If you sieve your rolled oats, you'll get 'fines' which is the oatmeal used for feeding babies or fancy baking.
You can whizz them up in a food processor to get more of it too. It makes good oat bread that's not as dense as rye.
Steel cut oats are hard compared to the stone ground ones. Still tasty though, and really good if roasted before cooking. Good in skirlie as well.
Damn, but this is pushing me to make apple logs.
Coffee from fresh ground beans (roasted a mile from me) and a log or two for breakfast
really starts a good day.
Local baker lady makes most respectable oatmeal cookies (with raisins or orange zest or choc chips).
I can order dozens for Friday's market, they make a respectable breakfast, too.
Must put 1/2 dozen Granny Smith or Honey Crisp on the grocery list.
Honey Crisp are so wet, you won't have to add apple juice to the oats at all.
I don't want ground up oats, the flat rolled stuff is just right.
I'll put steel-cut oats on the list, too. Might as well try them.
Not a lot more than basics in our one little grocery store.
Not even rotini pasta. Might need city help with this.
To be honest, “oatmeal” is the term usually used here to describe the porridge itself no matter whether you cooked it from rolled oats or steel cut oats. We have gout types readily available (Possibly others in a specialty shop)
1) Instant (just add boiling water, stir, and let stand a minute or two; almost always pre cooked rolled oats)
2) Quick cooking (pour into boiling water and cook for 5 minutes; made from parboiled rolled oats Toddy described)
3) “Old Fashioned” (rolls oats that have not been parboiled; add to boiling water and cook about 25 minutes)
4) Steel Cut (also marketed as “Irish Oatmeal”; exactly what Both Toddy and RV describes. Takes quite a while to cook)
There are a few slow cooker recipes, online for cooking your breakfast porridge overnight.
If you want to speed up your 'steel cut' oatmeal cooking, then do as we do and soak the oatmeal overnight in water. It'll swell up and when it comes up to the simmer stage, it'll only take a couple of minutes to cook through.
We didn't used to have slow cookers, we just prepped it the night before.
That said, our climate is inclined to be cool, and the oats are fine overnight, but if you leave them someplace warm they'll start to ferment, so maybe not such a good idea in Florida
Toddy, I suppose not! I live at 53N, tucked into the Robson Valley (Fraser River) of the west slope of the Rocky Mountains.
It is really winter here now. The sled heads are posting pictures of 3-5' fresh powder snow up top where they go to play.
Not more than 4" in the village 2 nights ago. Today a hell of a S wind to drift it around.
It's Santaman who might not like fermented oats. Fermented barley malt, maybe.