A recipe for a juicy wholemeal bread found on frukt.no
The grated carrots and oatmeal makes this delicious bread extra juicy. Great freshly baked for lunch at the weekend and in the lunch box during the week. Bake more than two when you are at it and put a few in the freezer.
A recipe for little more wholesome pancakes meny.no
Try this recipe for healthy, delicious oatmeal pancakes. This recipe is made with oatmeal and is made in no time. If you want a small recipe for theese pancakes, use just half of each ingredient and it is perfect for two!
A bread recipe found in “Borden’s Eagel Brand Book of Recipes” published by Borden’s Condenced Milk Co in the 1930s
The people at Borden’s Condensed Milk Co obviously think we are all superbly accomplished bakers as they didn’t bother to mention neither oven temperature nor baking time in the recipe. I can’t say I feel all that sure about my accomplisment in the field of baking so I hope I’ll find help in similar recipes elsewhere on the net.
These fish cakes are based on the osterhlaf (a seafood loaf). Salmon is mentioned by Ælfric (an English abbot, and prolific writer who lived around 955 to 1010) but other fish could be used. These are individual patties rather than one large loaf which is difficult to manage cooking on a modern cooker. The oatmeal gives them a light crunchy texture, quite different from fish cakes made with potato.
A classic breakfast porridge recipe found on food52.com
This porridge is just right. It calls for equal parts of two styles of oats, which means the steel-cut bits keep their pop, while the rolled oats melt around them — and getting them to the perfect texture only takes 20 minutes. Cooking with half milk, half water is enough to make it feel rich and loving, without slogging you down first thing in the morning. This will seem like a lot of salt. But it won’t be too much, because at the end you’ll add something sweet and something milky and it will all live in harmony.
For many Norwegians oat porridge is a good start to the day, but it might as well be enjoyed for lunch, dinner or supper. Adjust the batch according to your needs, and feel free to use another topping like fruit, berries, nuts, cottage cheese or similar.
Cranachan is a traditional Scottish dessert. It is sometimes called Atholl Brose (which is more properly a drink using similar ingredients). A traditional way to serve Cranachan is to bring dishes of each ingredient to the table, so that each person can assemble their dessert to taste. Tall dessert glasses are also of typical presentation.
It was originally a summer dish and often consumed around harvest time, but is now more likely to be served all year round at weddings and on special occasions. A variant dish was ale-crowdie, consisting of ale, treacle and whisky with the oatmeal – served at a wedding with a ring in the mixture: whoever got the ring would be the next to marry.