making oatcakes ready to eat in half an hour to forty minutes

 I made oatcakes today, and this is how I made 'em:-

Ingredients:-

500g rolled oats

4 tbsp cold-pressed rapeseed oil (or canola for non-Brits)

Large pinch of salt

Scant tbsp of chia seeds

Water at will

Method:-

Put most of the oats in a mixing bowl.  Add salt and chia seeds, mix well.

Stir in the rapeseed oil well.

Add a large splash of water and mix: you should get a rather wet dough that sticks together quite well.  If it is still too dry to stick together then add more water as needed.  If it is a little too wet then add some of the retained oats.

This procedure produces a dough that would be wet and sticky enough to be a real nuisance to roll out.  So I don't!  Instead I oil a walled baking tin, tip the dough into it and tamp it down hard with my palms and fists, working it into the corners.  If you want a flatter surface then you can use the flat surface of e.g. a jamjar or dish, or a spatula, to produce a prettier end result.

When smoothed out and flattened, I use a blunt knife to criss-cross the dough into individual slices.

Put into a hot oven, 220 degrees Celsius, check every ten minutes until nicely browned (about 25-30 minutes.)  Delishush!!!

funeral baked meats

 What to eat on the day of a funeral:

As little as possible, if your tum is playing up.  Barring that, vast quantities of black tea (oh dear.)  And a glass of white wine before the service.

My auntie died a couple of weeks back, and this was the plan.  I also grazed off the buffet at the wake afterwards: sandwiches (hello gluten), sausage rolls, mini-quiches.  Bereavement is not truly the time to be considering food sensitivities.

When I got home, I downed a bottle of wine, and bashed my little toe quite extensively.  The bruising in the days following has been spectacular.

sprout everything!!!

 Today I'm sprouting buckwheat, but haven't eaten any yet.

Instead: I'm drinking black tea with oat milk (BAD!).  And beer.  and I couldn't sleep during the night, so I finished off the bottle of red wine.  In my defence, I attended a funeral this week, and.... Uh.  That's about it.

Also I've had a bowl of coconut rice with lightly scrambled egg: the egg was a little over-salted but overall it was delicious as heck.

Now I'm drinking McEwan's Champion beer, and it's reet crackin', lad.

Later on I'm planning a supper of soup made with lentil and buckwheat sprouts, with a little miso, seaweed, salt, tomato puree and maybe some coriander.