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Scottish oatcakes are a staple of Scottish cuisine - once tried, most people are hooked! Originally they were a food for soldiers and travellers to take on long, gruelling journeys as they kept well and were nutrient-rich.
They're the perfect snack to pack for a day's outing as they're portable, hearty and keep you satisfied! Made with 4 base ingredients - oats, butter, water and baking soda (with options for other flavouring ingredients), they are simple and quick to make with a cosy, oaty comfort. I've given traditional oatcakes a festive twist with the addition of cranberries, dried apple and dried apricots. You'll notice that the recipe includes both quick oats and regular rolled oats. This is a personal preference as I like the added texture that it gives. Feel free to use just one type of oats if preferred. You can whip up a batch in no time, and they pair perfectly with sharp cheddar, camembert or blue cheese which always elevates a cheese plate. You can also enjoy them buttered or slathered in honey or jam with a cup of tea.
Gado Gado is an Indonesian salad of vegetables, peanut sauce and boiled eggs, and easily in my top 10 favourite dishes!
Traditionally the core ingredients are cucumber, blanched-but-still-crunchy vegetables such as carrots and green beans, peanut sauce, hard boiled eggs, tofu, cubed potato and lightly blanched bean sprouts. Gado Gado can be made with endless variations and customisations, which is another reason to love it! I'll often rustle up some Gado Gado when I need to use up some odds and ends in my vegetable crisper, and rarely do I make it the same way twice. I almost always use steamed jasmine rice instead of potato, but it's all down to personal preference. My peanut sauce recipe is an amalgamation honed from three sources: the Moosewood Cookbook, an ex-boyfriend's dad's recipe from his restaurant in North Sydney which was a 1990s institution called Silk Road, and a couple of personal tweaks. If you're pressed for time there is no shame in using a pre-made satay sauce. I find Ayam good- I sometimes add a splash of coconut milk and peanut butter to it. An all-weather, all-company dish that can be served any way you like, from individual servings to a grand platter, from slap-dash to fancy, Gado Gado is long overdue to join the Village Wholefoods recipe repertoire. |
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