Oat Spiced Apple Cake - Untested

from The Scottish Oats Bible by Nichola Fletcher

Makes 2 cakes

2 Tbsps. sugar

4 apples

6oz/175g oat flour

6oz/175g butter, cut into chunks

6oz/175g brown sugar

Zest of 1 orange

4 eggs

3 tsps. baking powder

2 tsps. ground cinnamon

1/2 tsp ground cloves

1 tsp ground nutmeg

2 tsp ground ginger

1. Preheat the oven to 350F.
2. Line the base of a 8" cake tin, and butter it all over. 
3. Scatter the caster sugar over the bottom of the tins.
4. Peel, core and slice the apples and lay them on the base of the tins, making a pattern with them if you wish.
5. If using rolled oats instead of oat flour, blitz them in the small bowl of a food processor until it is the consistency of the wholewheat flour.
6. Beat the butter and sugar together until pale and creamy, then beat in the orange zest and eggs. Mix the baking powder and all the spices into the oat flour and add half of this into the butter/sugar mixture. Mix briefly, then add the rest and mix until smooth. Pour the mixture over the sliced apples in the tin and bake for 30-35 minutes, or until the cake begins to shrink from the side of the tin and a skewer comes out clean. Leave it for a few minutes before turning it out onto a plate.

Yeasted Oatmeal Pancakes (galettes) with sausage - untested

from The Scottish Oats Bible by Nichola Fletcher

and https://www.justapinch.com/recipes/main-course/pork/creamy-ham-peas-over-spuds.html for the ham

6 servings

For the pancakes

3oz/75g oat flour

3oz/75g flour

1 1/4 tsp (1/2 of 7g sachet) quick yeast?

1 tsp salt

175ml hot water

175ml milk

Filling

3 Arbroath smokies (what is a suitable alternative. Bacon? Ham?)

• So, Arbroath smokies each weigh from 350-500g each, so 12oz to 1lb 10oz! That's a lot! That's like up to 4lbs 8oz!!! So, no. Not that much. In looking at other recipes, 1 cup of dairy for 1 cup of diced ham seems good.

2 med onions, chopped

1 1/2 Tbsp flour

150ml (3/4 cup) milk

1/2 tsp ground mace or nutmeg

50ml (1/4 cup) cream

Chopped parsley

Handful of peas

1. Mix the flours, yeast and salt. 
2. Mix the hot water with the milk, and add to the flour gradually, stirring well so there are no lumps. Cover and leave in a warm place for an hour until bubbly (GET THE INSTRUCTIONS FOR THE STAFFORDSHIRE OATCAKES).
3. Heat a 12" skillet or heavy frying pan, brush with butter and pour in a scant ladleful of the batter, swirling it round quickly to coat the whole pan thinly.
4. If the mixture is too thick to do this, add some milk to the mixture. Once the sides start to curl, turn the pancake over using a spatula - they are a bit fragile - and cook the other side. Remove and keep warm. Repeat with the rest to make 6 large pancakes.
5. Discard the skin and bones of the Arbroath smokies. Briefly cook the smoked fish. (This might be just with bacon, but maybe ham would be better to replace the flaked smoked fish in the cream sauce). 
6. Gently cook the onions in a little butter until cooked but not brown. Stir in the flour, then gradually add the milk, stirring to avoid lumps until thick and creamy, then add the flaked fish, cream, parsley and peas. Cook for another few minutes until the peas are just cooked. Divide the mixture between the pancakes, roll them up and serve with mashed potatoes.

Clotted Cream - Untested

https://www.facebook.com/reel/2081741572241114

I checked with other recipes and they all seemed to say to make it on the stovetop. This version from a Facebook Reel looks way easier, just throw it in the oven over night at the lowest temperature and take it out the next day. But it looks like the cream needs to be cultured somehow, so I likely have to culture it with buttermilk before putting it in the oven. Meh, I'll try it without first, just to see, just to try and keep it simple.

I did note that some of these other recipes add butter. https://www.talesfromthekitchenshed.com/2020/08/homemade-clotted-cream/#recipe

1L whipping cream

(maybe buttermilk)

1. (may have to culture the cream first, as in the Crème Fraiche recipe but probably only for 24 hours).
2. Heat on oven to 170F.
3. Pour cream in oven-ready dish.
4. Heat cream in warm oven overnight/12 hours? 

Pets de soeurs - Testing

I kind of made this up but I think it's actually a thing already. It's just using leftover pie dough which I've been trying to figure out for years

1 cup (150g) flour

¼ tsp salt

1 Tbsp sugar

½ cup (4oz/114gr) cold butter, cut into small pieces (1/8")

1 egg yolk

1⁄2 tsp vanilla

1 Tbsp + cold water

Brown sugar

1. Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with your fingers. Pea sized pieces of butter is good.
2. Make a well in the middle, and add egg yolk, the vanilla and the water. Work into the flour to create dough. Do not over-mix. The bits of butter are what help the crust become crisp and flaky.
3. Pat into a thick disk, and refrigerate for about 15 minutes.
4. Roll out the dough to about 2⁄3 of the usual size, fold in, reform into a ball and roll out again. You can do this one more time if you want to. Chill another 15 minutes. 
5. Cut the dough into ??? pieces of about ???grams and with your hands roll into a cylinder. With a rolling pin roll out to flatten, folding in the edges as you go along to have a roughly even rectangle of 1/8" thick dough about ???" long and ???" wide. Cut the ends straight.
6. Sprinkle ??? brown sugar along the middle. Moisten the ends with a bit of water. Fold the dough lengthwise, over the sugar, and pinch the ends. The lengthwise seam does not need to be sealed, but the ends do to reduce melted sugar escape.
7. Loosely roll the dough as if it were a tiny cinnamon bun. Do not press in, do not roll tightly. When you set the biscuit on a cookie sheet, loosen the roll so that you can see the bottom of the cookie sheet between the layers. As the cookie cooks, it will have room to puff up and naturally seal into a whole. 
8. While the biscuit cool in the refrigerator, heat the oven to 400°F and bake for 25minutes???.

Farcettes de poirée (Stuffed Swiss Chard Leaves) - Untested

From Madeleine Kamans pg 268

Serves ?

Preparation time ?

4 large potatoes of similar size

1 1/2 Tbsp oil

? large Swiss chard leaves (a large heart? Does that mean a whole plant?)

Juice of 1 lemon

4+2 Tbsps. flour

2 onions, finely diced

2 Tbsps.+2 Tbsps.+ more butter, as needed

Salt

Pepper

1 clove garlic, minced

Nutmeg

4oz chèvre cheese

Fruit compote of choice

1. Preheat the oven to 425˚F. Prick the clean potatoes all over with a fork.
2. Rub the potatoes all over with the oil and bake on a baking sheet until they are cooked thoroughly and soft in the center, about 1 hour.
3. Meanwhile, remove the leaves of the Swiss chard carefully so they remain large enough to be stuffed (dimensions?). 
4. Bring a large pot of water to a boil and blanch the leaves quickly. Cool the leaves in cold water and wrap in a clean towel to dry and keep moist.
5. Once done, in the blanching water whisk in the lemon juice and 4 Tbsps. of flour.
6. Chop the chard ribs into 1/4 inch cubes. Add them to the lemon water and cook 35-40 minutes, or until very tender. Drain the cooked ribs and pat dry. Set aside.
7. Sauté the onion in 2 Tbsps. of butter. Add the cooked Swiss chard cubes. 
8. Remove the pulp from the baked potatoes and rice it over the onion mixture. Add 2 Tbsps. or more along with the salt, pepper, garlic, nutmeg and goat cheese. Mix until homogenous.
9. Wrap an egg-sized lump (weight?) of the potato mixture in each cooked Swiss chard leaf (how many does this make?). You may need to use 2 leaves to complete each farcette, depending on their size.
10. Flour each farcette and fry in more butter (how much?) until crisp on both sides. 
11. Serve with a fruit compote of your choice.

Petites Pommes Anna (Crispy Potato Stacks with Garlic Herb Butter) - Untested

https://www.saltnpepperhere.com/blog/potato-stacks-garlic-herb-butter

https://www.instagram.com/reel/DA6NmNqRYZn/?igsh=YXA4OTBhamJhN2Mw (video how-to)

0 - These look a bit finicky as in I have to use potatoes exactly the size of my muffin tins. It also requires equipment I don't have: my mandolin is broken and I have large and tiny silicone muffin cups. I've added a picture from the blog to help guide me. I'm curious if I'll want to change anything, it looks well thought through.

For the garlic herb butter:

½ C (114g) unsalted butter

3 cloves garlic, minced

3 tbsp chopped fresh parsley

2 tsp finely chopped fresh thyme leaves

1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)

Black pepper to taste

For the Potato Stacks:

3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick

12-18 small sprigs of fresh thyme

½ C (50g) grated parmesan cheese

Neutral oil for brushing muffin tin

To finish:

Flakey salt such as Maldon salt

1. Preheat oven to 375f (190c). Lightly brush the cups of a 12-cup muffin tin with oil. If you happen to have a 6-cup muffin tin, you can stretch the amount of potatoes to make up to 18 stacks. Otherwise, pile stacks up high for 12 slightly heaped stacks, keeping in mind the potatoes sink down as they cook.
2. Melt butter and stir in garlic, parsley, chopped thyme, salt and black pepper. Set aside to cool.
3. Slice potatoes with skin on, very thinly about 1/16”. I highly recommend using a mandolin to get super thin slices of potatoes in relatively little time. Evenly-thick slices are important for even cooking. If you don’t have a mandolin, slice carefully with a sharp knife. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb butter.
4. Assemble potato stacks. In each oiled muffin cup, place a small sprig of thyme, followed by slices of potatoes starting with smaller pieces and ending with the larger pieces. About 1/3 and 2/3 of the way up the stack, sprinkle a bit of grated parmesan. For the prettiest stacks, stagger potato slices a little rather than matching them up in a neat column. Divide evenly among the 12 cups. It’s okay if the potato stacks are a little taller than the rim of the muffin cups because they will sink down as they cook. Tip: To stretch to more stacks of potatoes (depending on the number of guests and the number of stacks needed), use an additional 6-cup muffin tin to divide ingredients to make up to 18 shorter stacks. I’ve done this depending on how many people I want to feed.
5. Cover muffin tin tightly with foil. Bake in preheated 375f (190c) oven for 25 minutes or whenever potatoes are tender (use a wooden skewer to poke one stack to check – the skewer should easily slide all the way through and back out). Increase oven heat to 425f (220c). Remove foil and return to bake uncovered for 13-15 minutes more, or whenever edges are browned and crispy, and tops are golden brown. Keep a close eye on them during the final few minutes of browning. See recipe notes for make ahead tips.
6. I use the same wooden skewer to dislodge the stacks from the muffin tin by gently pushing the tip down one side and flipping it enough to grab it with tongs. Serve upside down (with thyme sprig facing up) with a sprinkle of flaky salt. Enjoy!

Notes

Make ahead – fresh out of oven is usually going to give best results but often it’s not possible when hosting a big dinner so here are some options for front-loading the prep:

Option 1: Prepare potatoes fully just a couple of minutes shy of total bake time. Transfer them upside-down (thyme sprig facing up) onto a wire rack set over a baking sheet. Keep them at room temperature. Before serving, warm in a 350f (176c) oven for 10 minutes or until hot in the center, then broil for 5 minutes or whenever crisp on the edges. Keep an eye on them when broiling. Finish with flaky salt. 

Option 2: Technically pre-sliced potatoes go brown/grey from oxidization if left out too long. That said, I had a batch in the fridge for half a day after tossing them in the garlic herb butter, with no noticeable issues. The buttery sauce must have acted as an oxidization shield so make sure to coat the potatoes well. Discard the liquid that has collected at the bottom of the bowl and follow the recipe directions for assembly.

Easiest homemade baguettes 🥖- Untested

https://www.instagram.com/reel/C7Y60bjNHkd/?igsh=anlsZTVtM2t6aG11

975g (6 cups) bread flour

2 tsp salt

3/4 tsp instant yeast

750ml (3 cups) room temp water

Instructions in the video.