Seven Acres Recipes

SOURCE This recipe is adapted from Marietjie and Jaco Swart's Rainbow Cooking website. NOTE The original recipe called for 2 tablespoons of sugar; we were trying to approximate the taste of savoury Scottish oatcakes, so left it out. We also added the ground black pepper. This recipe can be 'veganised' by substituting aqua faba for the egg and using coconut oil rather than butter: 3 tablespoons of aqua faba = 1 egg. (Aqua faba is the cooking liquid of chickpeas or other legumes and is used as an egg-white substitute: the simplest way to get it is to drain a can of chickpeas (with no added salt or sugar). You can add the chickpeas themselves to a salad or use them to make hummus.) Makes c.80 biscuits, using a 5cm round biscuit cutter Time (approx) : preparation 20m cooking 15–20m (per batch: you'd need a very large baking tray to get it all done in one go) Ingredients 360g porridge oats 100g flour 1 tsp baking powder 1 tsp salt 1 tsp ground bl...

SOURCE This recipe is a Seven Acres take on a time-honoured Winter warmer. Serves 4 as main breakfast course Time (approx) : cooking 15-20m ( but see 'Advance Preparation' below ) NOTE This meal is most easily managed if you cook the vegetables the day before, but it is perfectly possible to make it all in the morning: just allow an extra half hour or so. Ingredients 150g mushrooms c.120g onion (unprepared weight — a medium-sized onion) 120g carrot (unprepared weight) 1 tbsp olive or vegetable oil You can change the amounts and substitute/add (e.g. celery) to your heart's content. 190g porridge oats* 1 litre water 3-4 tsp Seven Acres vegetable stock concentrate** * When treating ourselves, we use the magnificent local organic gluten-free oats from The Merry Mill * Or season to taste with salt, pepper and herbs such as thyme or rosemary . Equipment Chopping-board Knife with a sharp blade Wooden spoon or spatula for stirring Vegetable ...