Recipes: Sweet chilli scrambled eggs | Strawberry and lime smoothie | Oatcakes topped withsmmoked mackerel pate

Sweet chilli scrambled eggs

Sweet chilli scrambled eggs

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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

Ingredients

1 tsp olive oil

Knob of butter

1 shallot, finely chopped

2 eggs

1 small tomato, chopped

2 tsp sweet chilli sauce

2 Nairn’s Organic Oatcakes or Gluten Free Oatcakes

Method

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.

Ingredients

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

Method

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

Ingredients

12 oatcakes

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

Method

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

Ingredients

12 oatcakes

4 average sized bananas, each skinned and sliced

Peanut butter (smooth or crunchy depending on your taste)

Method

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.