Mundane News

[Ripple]

I just have made a discovery that ingredients of Lithuanian national soup has the same colours as Lithuanian flag. 🇱🇹

Yellow - yolks of hard boiled eggs.
Green - cucumbers.
Red - beetroots. ✅

Kefir's colour not included in the flag.

 

[classic33]

I think I have now amended that by undeleting my original and putting a sensible explanation. Sorry about that @classic33.

No harm done, just wondering how an edit went unmarked.

 

[Reynard]

Back from taxi service duties. Now sitting back with a and watching Bidding Room

 

[mybike]

Non-recycling bin has been emptied and put pack in place. Looks like they've fixed the point failure as the freight trains are running again so will check the online departure board for the next Ipswich to Felixstowe train as it's the one I'm getting when it heads back to Ipswich.

Likewise, our black bin. I managed to beat the neighbour by bringing in both bins this week!

 

[Roseland triker]

Back doors finished outside and ready for paint indoors once the plaster has dried.
Bit of a pain setting up the 3d hinges , wierd how you have to look at it to get the doors meet in the middle level and get them square in the frame while making sure all the seals meet the frame..... PITA but a good result.

So I have a large glass of wine and a slice of cheese.

 

[mybike]

First Staffordshire oat cake. I may have overdone it with cheese, ham & a stray sausage.

 

[deptfordmarmoset]

First Staffordshire oat cake. I may have overdone it with cheese, ham & a stray sausage.

There was a feature on BBC Radio4 (The Food Programme?) about Staffordshire oat cakes while I was driving up to Manchester. I've just driven back to the accompaniment of The Kitchen Cabinet. SatNav got really fussy while they were giving a watercress recipe so I missed most of that, which is a shame because the bits I heard sounded very appetising.

 

[pawl]

First Staffordshire oat cake. I may have overdone it with cheese, ham & a stray sausage.

mrs p being a Stoke we all always have a supply of Oat Cakes in the freezer.My favourite is bacon.Cheese I prefer a strong cheese a dollop of sauce Your choice .Sometimes we go mad and include an egg to the previous recipe .

 

[Reynard]

Are these the thick pancake things made with rolled oats and then folded over a filling-of-choice rather like an omelette?

 

[DCLane]

Are these the thick pancake things made with rolled oats and then folded over a filling-of-choice rather like an omelette?

Yes. And very nice they are too

Except I can't make them so will often order one if I see it on a menu.

 

[Speicher]

No harm done, just wondering how an edit went unmarked.

It was because I deleted my post that you quoted in your post, but did not edit what you had written.

 

[Reynard]

Yes. And very nice they are too

Except I can't make them so will often order one if I see it on a menu.

I'll have to find a recipe and have a crack at those then. I know of them, but never tried - they're not something you see in this neck of the woods.

It seems I am very much remiss...

 

[rockyroller]

In American parlance is a hip pocket the one behind your hip or is it a side jacket pocket?
Reason I ask is because just been reading a much hyped book where a character has his hand on a gun in his hip pocket. He fires the gun without taking it out of his pocket and shoots somebody in front of him!

lol you got me boss

 

[Reynard]

Almost time to feed the cats, and then it will be time to feed me.

 

[PeteXXX]

I'll have to find a recipe and have a crack at those then. I know of them, but never tried - they're not something you see in this neck of the woods.

It seems I am very much remiss...

Ingredients

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)

Directions
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.