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Monday, 28 September 2009

Guest Blogger on Chow and Chatter!

I met Rebecca from Chow and Chatter through the UK Food Bloggers Association (UKFBA), Rebecca is a qualified dietician, based in the USA, and her blog is full of interesting information about food and eating as well as delicious recipes. So I was delighted when she asked me to guest on her blog.

For the guest post I made Cranachan a mixture of toasted oatmeal, cream, whisky and raspberries and I'm continuing with another oatmeal recipe because oats are very traditionally Scottish and that is another connection with Rebecca.

Sauty Bannocks

6oz oatmeal

½ teaspoon salt

½ teaspoon bicarbonate of soda

1 teaspoon sugar

1 teaspoon of syrup

1 egg

½ pint milk

Mix the dry ingredients. Stir syrup into the milk and add. Soak overnight. Next day add the beaten egg, if too thick more milk may be added.

Pour a little on a hot girdle, tilting the girdle to form a thinner round. Fire on both sides. Pile one on top of the other on cooling tray. Cover with a towel.

"Bannock" is an Old English word of Celtic origin. Bannock varieties can be named or differentiated according to various characteristics: the flour or meal from which they are made, whether they are leavened or not, whether they have certain special ingredients, how they are baked or cooked, and the names of rituals or festivals in which they are used. The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle (or girdle, in the Scots language). Most modern bannocks are made with baking powder or baking soda as a leavening agent, giving them a light and airy texture

The dry ingredients

The wet ingredients

on the girdle

Flip it over

Stack on a cooling grid but cover with cloth.

I served them for lunch with sausages and grated mozzarella

and rolled them up, but you can serve them with sweet stuff too.

and don't worry about the first bannock, it's probably always going to go wrong lol!

Thanks Rebecca for the opportunity to guest on your blog, oh and by the way 'Sauty' means soaked.

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At 29 September 2009 at 11:16 , Blogger Hazel said...

Congrats on your guest spot, Janice - so richly deserved x

At 29 September 2009 at 18:02 , Blogger Angelnorth said...

Mmm, might have to try these (sans sausage, of course)! Congrats on the guest spot :o)

At 29 September 2009 at 21:17 , Anonymous Kitchen Butterfly said...

Hi. I've just recovered from a Scottish colleague thrilling me about the Haggis sheep! Nice Cranacan post. Shall try it someday soon!

At 30 September 2009 at 13:44 , Blogger Chow and Chatter said...

wow I adore this Janice, I am going to make one for sure thanks again for the post your a star will tweet this one, coming to the UK! first week of nov can't wait Rebecca

At 2 October 2009 at 19:53 , Blogger Judy said...

Congratulation on guesting. Love Rebecca's blog. This is such a nice recipe. Oats are so light and airy when baked. Can't wait to try it.

At 6 October 2009 at 05:52 , Blogger Libby Murphy said...

Oh my, I have never heard of these but can't wait to try them. Sounds perfect on a cool crisp day this time of year.
Happy Twirls

At 12 August 2011 at 21:56 , Blogger Jacqueline said...

These look great and love the name :)


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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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