Cooking at the Cabin February 2018 скачать в хорошем качестве

Cooking at the Cabin February 2018

Please feel free to share this video or any of my videos on social media. Royalty Free Music Fur Elise (Bagatelle in a Minor) Audiomagic Royalty Free Stock Music Library 2: Classical/Piano / Audiomagic Music Studios Bought on iTunes Oatcakes 8 ox fine (pinhead) oatmeal 1/2 teaspoon bicarbonate of soda Pinch of salt 2 tablespoons of melted butter or dripping 1/4 pint of hot water A little extra oatmeal for the rolling Set the over to 375 F or heat a griddle or heavy frying pan. Mix the oatmeal, soda and salt together in a bowl. Add the melted fat and hot water. Stir well until it makes a soft paste. Sprinkle some oatmeal on a board. Form the dough into a round and roll it out as thinly as possible, adding oatmeal to the surface as necessary to prevent sticking. Brush off the excess oatmeal. Cut into 4 to 6 pieces. To oven bake place on an ungreased baking sheet and bake for 15 to 20 minutes. To griddle bake: Bake on a hot griddle or frying pan until the edges begin to curl. Turn and cook on the other side o not let the cakes brown They should be a pale fawn colour. Cool on a wire rack. Marmalade and Ginger Slice 8 oz flour 8 oz golden syrup 4 oz butter 8 oz orange marmalade 1 teaspoon baking powder 1 teaspoon ground ginger 1 egg beaten Heat the oven to 350 F. Grease an 8 inch square cake tin. Melt the syrup and butter in a pan over very gentle heat. Stir in the marmalade and leave to cool. Sift the dry ingredients into a bowl. Make a well in the centre and pour in the syrup mixture and the beaten egg. Mix well until thoroughly blended. Turn into the tin and bake for about 45 minutes until firm and golden in colour. Cool on a wire rack and cut into slices.