Best 2 Faroe Island Hazelnut Oatcake Recipes
In the realm of culinary delights, the Faroe Island hazelnut oatcake stands as a testament to the harmonious blend of simple ingredients and distinct flavors. With its origins deeply rooted in the Faroe Islands, this traditional delicacy has captivated taste buds for generations. Its unique charm lies in the interplay of textures, where the nutty aroma of hazelnuts mingles with the wholesome heartiness of oats, creating a symphony of flavors that lingers on the palate. Whether enjoyed as a solitary treat or shared among loved ones, the Faroe Island hazelnut oatcake promises an unforgettable gustatory experience.
Let's cook with our recipes!
STAFFORDSHIRE OATCAKE
My friend got this recipe from a tourist leaflet but I've changed it to use quick(breadmaker) yeast so I can have oatcakes quickly! Staffordshire oatcakes are nothing like Scottish oatcakes. These are large, soft and holey.. like a combination crumpet and crepe. Fill as you would crepes, usually the fillings are bacon and cheddar, cheddar and onion, or even cheddar and baked beans (British ones are a lot less sweet than "Boston" ones). I usually have one or two for lunch, they're extremely filling and cheap to make. Usually only found around Stoke-on-Trent and not all over Staffordshire.
Provided by Heather Sullivan
Categories Breads
Time 1h
Yield 11-12 8inch oatcakes
Number Of Ingredients 8
Steps:
- Place the porridge oats(oatmeal) in a food processor and process just until fine.
- Mix the ground oatmeal, wholemeal(whole wheat)flour and plain (white) flour together in a bowl with the salt, sugar, and quick yeast.
- Warm the milk and water together until you can hold your finger in it for 10 seconds without going "OW!" - then it should be warm enough but not hot enough to kill the yeast.
- Mix the warm, milky water in with the dry ingredients and whisk.
- Leave to rise and plump in bowl for 40minutes.
- Heat a nonstick frying pan over medium heat.
- Whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. DO NOT TRY TO SPREAD THE BATTER WITH ANYTHING. You'll just end up with a mess. If it's funny-shaped, that's how it will be.
- Cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre.
- Flip and cook until golden brown on the other side.
- Place oatcake on rack to cool. When they're completely cold you can stack them. Repeat with remaining batter.
- They should keep well for a day or two in the fridge or a few months in the freezer. When freezing, place waxed paper or plastic wrap between each oatcake for easier separation later.
- Usually to fill them, you reheat or toast them until warm under a grill(broiler) on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.
FAROE ISLAND - HAZELNUT OATCAKE
This recipe is posted here for play in ZWT9 - Scandinavia. This recipe is from cookbook "A World of Cake:" Faeroe Islands are located in the Northern Europe between North Atlantic Ocean and Norwegian Sea. Faeroe Islands are a part of Denmark. Most meals are made of grains, Beef, Pork, Chicken and milk products.
Provided by Baby Kato
Categories Scandinavian
Time 1h15m
Yield 1 cake
Number Of Ingredients 22
Steps:
- Preheat your oven to 350 degrees.
- While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
- Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.
- In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.
- Finally, stir in the oats and the chopped hazelnuts.
- Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.
- While the cake is baking, make the vanilla sauce.
- In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
- Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy.
- When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
- Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.
Nutrition Facts : Calories 6184.7, Fat 313.1, SaturatedFat 148.5, Cholesterol 1137.6, Sodium 2398.5, Carbohydrate 788.9, Fiber 30.5, Sugar 551.9, Protein 83.4
Tips:
- Use quality ingredients. The better the ingredients, the better the oatcakes will be. Look for fresh hazelnuts, high-quality oats, and good butter.
- Toast the hazelnuts before using them. This will bring out their flavor and make them more fragrant.
- Grind the oats into a fine flour. This will help the oatcakes to be smooth and tender.
- Work the butter into the oat flour until it resembles coarse crumbs. This will help to create a flaky texture.
- Add just enough water to form a dough. The dough should be moist but not sticky.
- Chill the dough before rolling it out. This will help the oatcakes to hold their shape.
- Bake the oatcakes in a preheated oven. This will help them to cook evenly.
- Let the oatcakes cool completely before serving. This will help them to firm up and develop their full flavor.
Conclusion:
Faroe Island hazelnut oatcakes are a delicious and versatile treat. They can be enjoyed on their own, served with butter and jam, or used as a base for other dishes. With their nutty flavor and hearty texture, these oatcakes are sure to please everyone at the table.
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