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Oats, Oats And More Oats Pt 1


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Ready Steady

Ingredients:

ONION SOUP
  • 450 ml Vegetable stock
  • 1 Onion; sliced
  • 2 Garlic cloves; chopped
  • 30 ml /2tbsp thyme
PASTA IN A CREAMY SAUCE
  • 100 g Egg riccioli pasta
  • 30 g Butter
  • 2 Garlic cloves; crushed
  • 60 ml White wine
  • 100 ml Creme fraiche
  • 1 Handful chopped mixed herbs
COATED DRUMSTICKS
  • 60 ml Oats
  • 60 ml Plain flour
  • 2 Chicken drumsticks
  • 2 Eggs; beaten
  • 15 ml Olive oil
PASTA WITH CABBAGE
  • 100 g Egg riccioli pasta
  • 15 ml Olive oil
  • 1/2 Onion; sliced
  • 2 Cloves garlic; sliced
  • 15 ml Thyme; chopped
  • 1 Handful shredded cabbage
HERBY CHICKEN
  • 2 Chicken drumsticks
  • 1/2 Onion; chopped
  • 15 ml Olive oil
  • 30 ml Chopped mixed herbs; (parsley, basil, chervil and chives)
  • 2 Rashers bacon
CABBAGE WITH CREME FRAICHE
  • 1/2 Cabbage; shredded
  • 100 ml Creme fraiche
  • 1 Handful chopped mixed herbs; (parsley, basil, chervil and chives)
PORRIDGE
  • 300 ml Milk
  • 50 g Porridge oats
  • Honey
FLAP JACKS
  • 75 g Butter
  • 50 g Soft brown sugar
  • 30 g Syrup
MUESLI
  • Finely grated zest of 2 oranges
  • 2 Oranges; segmented
  • 100 g Porridge pats
  • 100 ml Natural yogurt
  • 150 ml Milk
  • 30 ml Double cream

Directions:

Pour the stock into a large pan and bring to the boil. Add the onion and garlic and simmer for five minutes. Blend until smooth, reheat and season to serve.
 
PASTA IN A CREAMY SAUCE:
 
1 Cook the pasta in boiling salted water until tender. Drain. Melt the butter in a small pan, add the garlic, cook for two minutes and add the wine.
 
2 Bring to the boil and stir in the creme fraiche and herbs. Combine the sauce with the cooked pasta, season and serve.
 
COATED DRUMSTICKS :
 
1 Blend the oats in a processor until they resemble fine crumbs. Spread the oats and flour onto two separate plates. Pass the drumsticks through the plain flour, the egg and the oats.
 
2 Heat the oil in a shallow pan and fry the coated drumsticks until brown on all sides. Transfer to the oven for 6-8 minutes or until cooked through. Serve with the pasta in creamy sauce.
 
PASTA WITH CABBAGE:
 
Cook the pasta in boiling salted water until tender and drain. Heat the oil in a shallow pan, add the onion and garlic and cook until soft. Stir through the chopped thyme and cabbage, and cook for a further two minutes. Mix with the cooked pasta, season and serve.
 
HERBY CHICKEN:
 
Preheat the oven to 220c/Gas Mark 7.
 
1 Remove the bone from the drumsticks and flatten the meat. Fry the onion in olive oil and add the herbs when the onions are soft.
 
2 Place the chicken on a baking sheet, top with the onion mixture and wrap in
 
continued in part 2