Oatmeal: the most useful post dish

Oatmeal pudding Oatmeal pudding made with rolled oats, oat flour and oatmeal. How much will cecilgmccoy depends on the amount of cereal (oatmeal or flour) a volume of water.

How long will the pudding sour, depends on the type of the leaven ( rye crackers or oatmeal sourdough or not sourdough), time oatmeal ( oat flour or oatmeal ) will skachivaetsya. The duration of fermentation, depending on the desired result, ranging from 6 hours to 2 days.





JELLY ON OATMEAL THE OATMEAL

At 250g oatmeal – 3 liters of water. The maturation time of 12 hours.

Pour in a container (bowl) of warm boiled water 30-35C. Sifting oatmeal through a sieve, in small doses, stirring with a whisk (the whisk in his right hand, sieve with flour in the left hand) to pour water in oatmeal. Leave for 12 hours. After the said time through a fine sieve to drain in a pot and let boil. Pour into mold or dish.

 

Jelly on oatmeal

1 Cup oat flour – 1.5 liters of water. The maturation time of 12 hours.

Pour in a container of warm boiled water 30-35C. Pour in water in small doses oatmeal, stirring with a whisk (as in the jelly recipe on the oatmeal). Leave at room temperature for 12 hours. After the said time through a fine sieve to drain in a pot and let boil. Pour the jelly into molds (or plate).

 

Jelly oat flakes

 

The 500g rolled oats – 1.5 l of water. The maturation time of 12 hours.

Pour in a container of warm boiled water 30-35C. Pour in the water cereal. Leave at room temperature for 12 hours. After the said time, drain through a fine sieve into a saucepan ( if possible squeeze the cereal with a spoon ) and let boil. Pour the jelly into molds (or plate).

Jelly is poured into forms and cooled you can top with honey, quince (or other) jam, milk (especially melted), cream, sour cream or just dusted with sugar.

A good dish, especially with honey.



 

You can reduce the amount of cereal, of flour or oatmeal to jelly was not very thick, or make it thicker by increasing the amount of oats.

 

Jelly oat. Recipe by P. F. Simonenko "Model kitchen" 1892

Issue: 2фун. oatmeal.

Wet from the evening of 2 f. oat flour in water and add back grain sourdough and a piece of black sour bread. Allow to sour, and in the morning strain through a sieve into a saucepan, add salt and boil until tender, stirring constantly with a spatula; pour into a deep dish or mold and allowed to cool.

Separately served vegetable oil or almond milk.

 

Sourdough

As a starter you can use a handful of rye crackers or oatmeal to prepare the leaven, which is a oat kvass.

That would prepare the starter, you need 1/2 Cup oatmeal or 1 Cup of oatmeal pour cooled boiled water – 2 l. Add rye crackers and leave at room temperature for 2-3 days. Then carefully pour ½ transparent brew ready (it can be drunk or used for baking, as well as use the serum), the rest with oatmeal should precipitate through a fine sieve to strain and place in the refrigerator. Shake well before using.

For the first time to make no more than 1 tbsp to the jelly is not too acidic (the first time the jelly to be a better cook no sourdough or as a sourdough, use rye crackers 1 handful). If the starter culture used rye crackers, before you can drain through a sieve, rye crackers have to be extracted. Cooking with

 

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