FOR students back in town, the right to snack should not be taken for granted. So oatcake giants Nairns have provided a few recipes to whip up a delicious topping to spread over a healthy treat.
Christine Bailey’s Sweet Chilli Scrambled Eggs
1 tsp olive oil
Knob of butter
1 shallot, finely chopped
1 small tomato, chopped
2 tsp sweet chilli sauce
2 Nairn’s Organic Oatcakes or Gluten Free Oatcakes
Heat the oil and butter in a small frying pan.
Add the shallot and sauté for two minutes.
Beat together the rest of the ingredients and pour into the pan. Using a wooden spoon stir the mixture until it is cooked to your taste.
Spoon on to Nairn’s oatcakes and serve immediately.
Christine Bailey’s Strawberry and Lime Smoothie. Serves 4.
60g Nairn’s gluten free porridge oats
1tbsp desiccated coconut
30g macadamia nuts, chopped
15g cashew nuts, chopped
15g pumpkin seeds
1tbsp ground flaxseed
Half tsp ground cinnamon
400g fresh or frozen strawberries
Juice of 2 limes
500mls milk or milk alternative
Heat a non-stick frying pan and toast the oats for 2-3 minutes until golden. Add the nuts and seeds and toast for a further minute.
Pour into a bowl and add the flaxseed and cinnamon.
Place the strawberries in a blender with the lime juice and milk. Blend until smooth. Add 6 tbsp of the oat mixture and blend again until smooth. Pour into glasses and top with a spoonful of the oat mixture.
Best served with a spoon.
Lady Claire Macdonald’s Oatcakes topped with Smoked Mackerel Pate with Nairn’s Herb & Pumkin Seed Oatcakes. Serves 4
4 smoked mackerel fillets – peppered if you wish
400g light (reduced fat) soft cheese
2 rounded teaspoons horseradish relish
2 tablespoons lemon juice
50g parsley – tough stalks discarded
A good grinding of black pepper
Carefully flake the smoked mackerel into a food processor, removing the tiny bones – you will find these near the wider end of each fillet, and near the centre.
Add the contents of the soft cheese tubs to the food processor, and the horseradish, lemon juice and parsley.
Whiz until the pate is smooth and add black pepper to your taste – use about 15 grinds of the peppermill. Whiz in the pepper.
Scrape the pate into a bowl, and cover with Clingfilm. Store the bowl in the fridge until you are ready to spread it on your Nairn’s oatcakes.
Peanut butter and jam. Serves 4
4 average sized bananas, each skinned and sliced
Peanut butter (smooth or crunchy depending on your taste)
Spread each oatcake with peanut butter – as much or as little as you like. I tend to be quite lavish and spread it thickly.
Divide the banana slices evenly between the peanut-buttered oatcakes, pressing the slices down into the peanut butter.