bake - May/June 2022 - 17
I could actually eat oats for breakfast,
lunch, and dinner - and dessert, as well.
I have porridge every morning. I have a
savory oats dish, like a kind of brunch
risotto, which is lovely. And, of course,
you can't beat a crumble made with
oats and cinnamon and apple - with
lots of custard and ice cream. I do think
I can live on oats the rest of my life.
" In different recipes, we use different
types of oats. Chunky oats are prefect
for crumbles and hearty dishes. We
use pinhead oats, which I think you call
steel-cut oats, are great for breakfast
dishes. I also use oat flour in a lot of
my bakes. In most circumstances, oats
should be gluten free, depending on
where they have been milled. Oats are
such a versatile product. There is a very
famous porridge oats box with a man
in a kilt on the front of it. When you
Oats and shortbreads are among the important
specialties featured on the program.
are growing up as a kid in Scotland,
everyone wants to be the man on the
front of the porridge oats box. It is like
an aspirational thing to eat oats when
you are Scottish. "
What are your cookbooks, and what
are the specialties that you share?
" When you are writing a Scottish cookbook,
of course, you are going to have
to find the best shortbread recipe in
Scotland to put in your book. I tested
recipes from every corner of the country.
I found one from the most northerly
island of Scotland called Shetland. It's
traditionally baked by the mother of
the bride. When the bride comes home
from the wedding, the mother smashes
Brighten their day
Make your distinctive colors shine bright and last
for days, with brilliant and resilient Flavor Right
toppings and icings.
Watch and learn how easy it is to create
vibrant, buttercream-style designs, pipe rich
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in our new Mix Masters video series.
/flavorrightfoods |
bakemag.com | MAY-JUN 2022 > 17
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bake - May/June 2022
Table of Contents for the Digital Edition of bake - May/June 2022
bake - May/June 2022 - Intro
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bake - May/June 2022 - BLANKa
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