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Tuesday, December 27, 2011

AVENA WITH 13TH C OAT COLADA RECIPE

OATS
Photo by: Lord-Williams 
L. Avena sativa, Eng. oat. The exact origin is unknown. It is thought to have come from the lake regions in Europe. Wild oats were weeds. Those cultivated are the result of mutations. Oat seeds are stripped of all their teguments. The innermost fibrous covering is called grouts; these are ground into flour and meal. In Scotland the seed is kiln-dried and husked. Oatmeal is the result of grinding this. Oats best adapt to moist, cool climates like Scotland, the largest consumer during the Middle Ages. The English chided that it was the poor man’s meal in Scotland and horse feed in England. Of course the Scots retaliated stating their men were more robust, healthier, hardier and lead a longer life because of it. In Spain, oats were primarily cultivated for livestock but they have been ground into flour and included in the human diets as drinks for children, the elderly and the sick. In the hills of Scotland and Wales, oats are ground into flour and this is used for bread making in marginal barley and wheat areas. Oats have been used to make cakes, porridges flummery, puddings, dumplings, caudles and even sausages. Recipes for these have varied slightly since the Middle Ages. Oatcakes (also called havers or clappers) were introduced to northwestern districts of England by John of Hainault in the 12th C. Although, the product is poor due to its limited gluten content, it actually has proved good for nervous exhaustion, low fevers and weak heart muscle. For coughs, throat and chest problems rock candy or violet preservers were mixed with oats. It was thought that oats separated viscose humors, which relaxed the stomach. [Anón/Grewe. 1982:LXXXXVIIII:130: Apè I:32:223:Apè IV:245;Covarrubias. 1998:167b-68ª:52-9; ES: Felter. “Avena.” Feb 9, 03; Gázquez. Cocina. 2002:69; Hartley. 2003:515-525; and Nola. 1989:xl-5]


OAT COLADA ADAPTED FROM SENT SOVÍ APÈ I 
#32 AVENAT EN ALTRA MANERA p 223
Refresco de avena
Photo from: mis-recetas.org
For 4 persons

Ingredients
1 c almonds
4c water
¼ c oatmeal
3 c boiling water
1 pinch of salt
1/8 c sugar

Preparation

Grind almonds in a food processor. Add water and blend. Put oatmeal in a sauce pan and addd boling water with a pinch of salt. Cook over moderate heat until done, about 5 minutes. Add the almond milk. Mix well and strain through a cheese cloth. Add sugar and serve as a drink, warm or cold.

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