Oats are cultured( Avena sativa L.).
The oats of were started to cultivate already in the second millennium BC.Homeland of its cultural forms consider Mongolia and Northern China. Now, as a grain crop, it is grown in virtually all populated regions of the globe.
This nutritious and easily digestible cereal was a "daily bread" for many northern peoples, especially for the mighty Scottish mountaineers. In the British Isles, it appeared thanks to the Roman conquerors, and in the 17th century the English, in turn, brought their favorite product to North America.
And people learned about the healing properties of oats for a long time - more than two thousand years ago. The restorative and tonic effect of dishes and beverages from oats was noted by ancient Greek and ancient German physicians.
Indications for the therapeutic effect of oats are found in the most popular treatise of Tibetan medicine "Dzejtshar Migzhan"( XVIII century) and in the work of the Russian physician A.T. Bolotov "On the medical qualities of oats" of the 1780 edition.
Oats are an annual herbaceous plant. The root is fibrous, the stem is of straw with 2-4 nodes. Almost all forms of oats on the border of the vagina and leaf blade are covered with a tongue-shaped tongue. Inflorescence - panicle, consists of the main stem and lateral branches. Flowers are bisexual, the fruit is a seed.
Oats are divided into two groups:
annual, or real, oats - field cereals;
perennial oats - meadow feed cereals. In the group of annual oats, there are 16 species, most of which are wild plants( oats).Of wild species of oats, common oats are common and southern oats, which, like malicious weeds, contaminate the crops of spring cereals( wheat, barley, etc.).
In Russia, only one kind of oats is mainly cultivated - oats sown( Avena sativa L.).
The unique characteristics of oats were promoted in the middle of the XIX century by the chief medical adviser of the British Army Frank Buckland, who conducted one of the first large-scale studies of the health status of a large group of the population, using the example of recruits from various regions of the country. He claimed that the Scottish soldiers, fed up with oatmeal, were much stronger and more enduring than the English.
At about the same time, about 150 years ago, a Swiss medicician, Bircher-Benner, chose oats as the best digestible and possessing emollient properties of cereals as the ideal basis for the invented and widely accepted and widely popular "healthy food" that weknow under the name "muesli".
Dishes from oats were a favorite food in Russia. Our ancestors very soon realized that this food is not only tasty, but also indispensable for feeding children and adults who are exhausted by the disease.
Oat kissels are mentioned in the chronicle "The Tale of Bygone Years", which dates from the 12th century. In the olden days, thick oatmeal soup cooked from oats.
Oat jelly has long been considered a ritual, sacred dish in Russia. In fairy tales( "milk rivers, kiselnye coast") he is mentioned. Other jelly then simply was not. During the wedding, the groom and the bride were taken to sprinkle with oat grains. This rite symbolized the desire of young people for happiness and wealth. Mention of oats is also found in magical Christmas carol songs.
In the famous collection of proverbs and sayings of the Russian people V. I. Dal, oats are collected more proverbs than any other cereals.
When interpreting dreams, oats symbolize good perspectives;to see the oats in a dream - to well-being;there is an oats in a dream - to health.
Recipes of traditional medicine
When coughing, bronchitis. Mix honey, 5 glasses of water, 1 cup of oats. To evaporate on low heat or in an oven to a state of liquid jelly. Kissel strain through gauze, pour into it 2 cups of milk and bring to a boil. Slightly cool, add 4 teaspoons of honey. Drink in warm form for half a cup 3 times daily before meals.
Salad for the whimsical intestines .2 tbsp.spoons of oat flakes fill in 8 tbsp.spoons of boiling water and leave to soak, then add 1 tbsp.spoon of honey, 3-4 tbsp.spoons of raisins and 2 tbsp.spoons of walnuts. In addition, that you will improve the peristalsis of the intestine, the skin, nails and hair will acquire a beautiful appearance.
With nervous exhaustion. 1/3 cup oats, 4 cups milk. Boil, place in an oven and evaporate over low heat for 4 hours. Drink hot every day for a month.
Chronic fatigue. Dry the oats in the frying pan until golden brown.
Pour boiling water to allow water to be 2 fingers above the oat layer and boil for 2-3 minutes. Then remove from heat, wrap the dishes in something warm and cover with a pillow for 20 minutes, then add 2-3 cloves of garlic. Refill with oil.
To restore the mucous membrane of the gastrointestinal tract. Dry the oat grain, rinse and grind. Fill the ground oats in the thermos and pour half a liter of boiling water. Infuse 3-4 hours. The use of this infusion contributes to better digestion of food.
Various disorders of the stomach. A glass of oats pour 5 glasses of water, evaporate to a thick liquid jelly, drink 3 times daily before meals.
Skin diseases( lichen, eczema, diathesis). 2 tbsp.l.oat straw pour a glass of boiling water, heat on low heat for 5 minutes, insist 15 minutes, drain. Rub into the affected area.
Oat decoction improves metabolism in the body( shown in diabetes). 1 cup of washed oats pour a liter of distilled water at room temperature, insist 10-12 hours, bring to a boil over low heat and boil for another 30 minutes with the lid closed tightly. Wrap and insist 12 hours, filter. Then, the volume of broth to a liter is adjusted with distilled water. Take before meals 3 times a day for 100-150 ml for a month.
From oat flakes it is easy to prepare an excellent mask, smoothing the skin of the breast. To do this, 2 tablespoons of oat flakes are poured into 6 tablespoons of milk. When the flakes swell, the mask is applied to the décolleté area and to the chest. Quietly lie down for 20 minutes, then wash off the mask with warm water. The skin becomes more smooth and tender.
A mixture of 1 yolk, a tablespoon of honey and a teaspoon of oatmeal flour helps the wrinkles on your hands( you can grind the "Hercules" in a coffee grinder).Composition rub into the skin of hands, put on cotton gloves and leave for the night.
Oat bran is completely devoid of cholesterol and already this alone helps reduce the content of this substance in the blood. Moreover, due to soluble ballast substances, bran purifies the body of poisons, thereby improving its fat and carbohydrate metabolism. In addition, the bran has a high content of vitamins and minerals.
For many centuries, oatmeal was the main food in Ireland, Scotland and in the north of England. People did not eat much except oats, and this made them learn how to cook a variety of dishes from it. This is the famous oatmeal - a traditional dish for morning breakfast, and biscuits, and biscuits for tea.
Currently, oat flakes and oatmeal are very popular, which are prepared from the highest grade cereals. Oat flour and flakes are a good basis for making bread, soups, fritters, biscuits, cookies, etc.
There are various recipes for making oatmeal cookies. We offer one of them: 1/3 cup apple juice, 1/4 teaspoon salt, 2 tbsp.spoons of butter, 2 cups of oatmeal, 1/2 cup of chopped nuts and wheat flour. Knead the dough, divide it into small balls, roll them into biscuits and bake at 375 ° C.
And here's a very simple recipe for soup from the oatmeal: you need 100 grams of cereals, 50 g of butter, 100 g of prunes, 1 liter of water.
Hercules pour hot salted water, boil until soft and wipe. Prunes wash and soak for 2-3 hours. Prepared prunes boil in the same water. Then decoction and pour the broth into the wiped oat-flakes. Prunes should be removed from the bones, combined with oatmeal soup, add salt, bring to a boil and refill with oil.
Oat flakes prepare beauty salads containing a complex of vitamins and minerals necessary for skin and hair. French salad: 2 tbsp.spoon oat flakes pour 6 tbsp.spoons of cold boiled water, leave for an hour. Then add 3 tbsp.spoons of cold boiled milk, a little sugar, a grated apple, juice of one lemon.
American salad : 5 tbsp.spoonfuls of oatmeal pour 5 tbsp.spoons of cold boiled water and leave overnight. In the morning, add 3 tablespoons of milk, a spoonful of honey, 4-5 pieces of chopped hazelnuts.
Swiss salad: 3 tbsp. Spoon the grated apple with a 2 tbsp.spoons of softened oatmeal, pour 2 tbsp.spoons of cold boiled water at night, add 1 tablespoon of condensed milk and 1 tablespoon of honey.
Looking at the season, you can prepare another and equally useful and tasty salad.300 g of mushrooms, add 1 tbsp.a spoon of soaked oat flakes, 1 tbsp.spoon of condensed milk, squeeze juice from half a lemon.
Oat pancakes
Oat groats - 30 g., Milk - 250 ml "sugar - 6, egg - 1 piece, butter melted - 10 g.
In the olden days they were prepared from oatmeal. Now boil the liquid oatmeal, rub it, add the egg and bake thin pancakes. Eat them with sour milk, sour cream, with cranberries and sugar, serve to the ear, soups.
Oat flakes with artichokes
50 g oat flakes, 50 g nuts( any), 100 g artichokes, 1 lemon.
Ground nuts and finely chopped artichoke mixed with pre-soaked flakes. Sprinkle with lemon zest and stir. After decorating the dish, decorate it with thin slices of lemon.
Oat flakes with carrots
50 g oat flakes, 50 g walnuts, 100 g carrots, greens.
Add crushed nuts, chopped carrots and finely chopped greens to the soaked flakes. Stir the mixture and decorate with thin circles and semicircles of carrots. In the middle of the dish, you can decorate a carrot outlet.
In winter, you can put a handful of sliced pieces of dried plums and other dried fruits in a dish( you must first hold them in a small amount of water).
Oat flakes with cabbage
50 g oat flakes, 50 g walnuts, 50 g cabbage, 50 g carrots, greens.
Add the ground nuts, finely chopped cabbage, grated carrots and finely chopped greens to the soaked flakes. Stir the mixture and decorate with carrot mugs.
Oat flakes with kohlrabi
50 g oat flakes, 50 g walnuts, 50 g kohlrabi, lemon peel or orange( grated).
Add the ground nuts and kohlrabi to the frozen flakes, grated on a large grater or shredded with straw. Stir foods and season with lemon or orange peel. Decorate the dish with thin strips of lemon or orange peel.
Oat flakes with tomatoes
50 g oat flakes, 50 g walnuts, 50 grams of tomatoes, 150 grams of parsley.
Flakes soak in water and after 2 hours put in them ground nuts and finely chopped tomatoes and parsley. Mix well and decorate with tomato slices.
Flakes can be put and dry, without soaking in advance, but then the red tomatoes need to grate on the grater to allow more juice.
Oat flakes with pumpkin
50 g of oat flakes, 50 g of peeled nuts( walnuts or almonds), 100 g of sweet pumpkin.
To the flakes pre-soaked in advance add the ground nuts and pumpkin, grated on a large grater. Stir the mixture and serve to the table. In winter, you can put a handful of finely chopped dried fruit( apples, pears, apricots, etc.) in the dish, soak them for a while in a small amount of water to soften.
Oat flakes with green salad
50 g of oat flakes, 50 g of green salad, 100 g of cucumbers, 2-3 stems of green onions, 3-4 stems of garlic, 200 g of yogurt, 1 tbsp.a spoon of honey or syrup from cherry jam, parsley greens.
Vegetables wash, cut( lettuce - narrow strips, onions and garlic - finely chopped) and pour the yogurt mixed with honey. Put oat flakes, soaked for a while in a small amount of water. Stir well the mixture and add crushed parsley to it. To decorate with a slide and decorate with branches of parsley.
Oat flakes with zucchini
50 g oat flakes, 250 grams of courgettes, 3-4 stems of green onions, 3-4 stems of garlic, 200 g of yogurt, 1 teaspoon of honey, dill.
Zucchini peel and cut into small cubes. Peel onion and garlic and finely chop. Seasoned whisk well and mix with honey and chopped herbs. Add pre-soaked in water oat flakes. Mix again and immediately serve.
Oat flakes with peas
50 g oat flakes, 200 g green peas, 2-3 stems of green onions, 2-3 stems of garlic, 200 g curd( or sour cream), 1 yolk, dill.
Peas mixed with pre-soaked oat flakes and finely chopped green onions and garlic. Fill with yogurt filled with yolk and chopped dill. Stir this mixture and immediately serve.
Oatmeal with cucumbers and apples
50 g of oat flakes, 100 g of cucumbers, 100 g of apples, 2-3 cloves of garlic, 200 g of yogurt, 1 tbsp.spoon of honey. Cucumbers and apples are washed and cut into small cubes together with cuticle( apples are cut together with seed boxes).Pour the yogurt, dressed with peeled and heavily minced garlic, and sweeten with honey. Put oat flakes pre-soaked in advance and mix again.
Serve to the table, decorating the dish with some fruits from jam, and in summer fresh berries of cherry, currant or sour fruit.
Oat flakes with red beets and apples
50 g of oat flakes, 100 g of beet, 100 g of apples, 200 g of yogurt.
Beetroot clean and grate on a large grater. Cut the apples together with the skin and seeds into small cubes and mix with the beetroot. Put oat flakes pre-soaked in advance and whipped yogurt. Stir the mixture and serve immediately on the table.
Oat flakes with cauliflower and grapes
50 g oat flakes, 150 g cauliflower, 100 g ripe grapes, 200 g curd( or sour cream).
Cauliflower finely chop and mix with washed grapes. Pour the mixture with whipped curdled milk, seasoned with lemon juice and finely grated lemon zest. Put in pre-soaked oatmeal. It's good to mix everything and decorate with grape berries and thin strips of lemon peel. Immediately serve on the table.
Oat flakes with carrots and kefir
1 cup oatmeal, 1 carrot, 1 apple, 1 cup kefir, sugar to taste.
Carrot and apple peel and cut into strips. In kefir, put the sugar and stir.
Pour the oatmeal into a plate, add carrot, apple, season with prepared kefir, mix and immediately serve.
Oat flakes with young beetroot leaves
50 g oat flakes, 50 g apples, 50 g apricots, 100 g beet leaves, 200 g curd.
Young beet leaves cut into narrow strips, and apples and apricots - cubes. Mix everything and pour over whipped curdled milk or sour cream. Put pre-soaked oatmeal flakes, mix and decorate with apples and apricots slices. Immediately serve on the table.
Oat flakes with round red pepper
50 g of oatmeal, 50 g of cauliflower, 50 g of tomatoes, 100 g of red pepper, 200 g of sour cream, 0,5 lemons, parsley.
Pepper the seeds and cut into narrow strips, and cauliflower and tomatoes - small cubes. Mix everything and pour the whipped curdled milk, which is added with lemon juice and pre-soaked oatmeal. Put the mixture on a plate and decorate with parsley sprigs and thin strips of lemon peel.
Oat flakes with sweet peppers
50 g oat flakes, 50 g carrots, 50 grams of tomatoes, 100 g sweet pepper, 200 g sour cream, 6-7 h.spoons of mashed currant berries, juice of half a lemon, parsley greens.
Pepper the seeds and cut into thin strips. Grate the carrots, and chop the tomatoes. All mixed and pour with whipped sour cream or yogurt. Add currant, sprinkle with chopped parsley and stir. Put oat flakes pre-soaked in advance. Put the dish on a plate and serve, decorating with parsley sprigs.
Oat flakes with cabbage and spring vegetables
50 g oatmeal: flakes, 100 g cabbage, 100 g of young potatoes, a bunch of green garlic, a bunch of parsley, 200 g of sour cream.
Cut cabbage with narrow straws together with a stump and outer leaves, potatoes in small cubes, and chop green garlic and parsley. Drizzle whipped in a homogeneous mass, mixed with lemon juice and pour this mass of vegetables. The most recent ones are pre-soaked pre-oatmeal flakes. Stir the mixture and serve, decorating with parsley sprigs.
Oat flakes with apples
50 g of oat flakes, 200 g of apples, 200 g of yogurt, 1 tbsp.a spoonful of honey, 0.5 lemon.
Oat flakes filled with a glass of water are mixed with apples sliced in small cubes, with curdled milk, sweetened with honey and seasoned with grated lemon zest. Decorate with thin slices of lemon. Immediately submit to the table.
Oat flakes with pears
50 g oat flakes, 200 g pears, 200 g curd, 0,5 lemon.
Pears cut into small cubes along with peel and seeds, mixed with pre-filled glass of water oat flakes. Pour the yogurt, seasoned with lemon juice, stir and decorate with thin slices of lemon. Immediately submit. This dish can be prepared by taking 100 g of pears and apples.
Oat flakes with peaches
50 g of oat flakes, 250 g of peaches, 200 g of yogurt, 1 tbsp.a spoon.
Soak the oatmeal flakes with peaches cut into small pieces. Ready to decorate the dish with pieces of fruit and immediately serve. In the same way, you can prepare a dish with 125 g apricots and 125 g apples.
Oat flakes with plums
50 g oat flakes, 250 g plums, 200 g curd, ground cinnamon.
Soak the oatmeal flakes with sliced plums. Fill with curdled milk, stir well and sprinkle with cinnamon or lemon zest.
Oat flakes with cherry
50 g oat flakes, 250 g cherry, 250 g curd, 1 tbsp.spoon of honey.
Cherry wash, dry, remove bones and pour honey. Mix with oat flakes, filled for 1-2 hours with a glass of water. Beat whisk into a homogeneous mass. Mix well and decorate with whole cherries, without removing pits and pedicels.
Oat flakes with cherry
50 g oat flakes, 250 g cherries, 250 g curd, 0,5 lemon.
Cherries wash, drain, remove bones and pour lemon juice. Mix with oat flakes, filled for 1-2 hours with a glass of water. Pour the froth into a homogeneous mass and pour into it the grated lemon zest. Mix everything well and decorate with whole cherries without removing pits and pedicels.
Oat flakes with grapes
50 g oat flakes, 200 g grapes, 200 g curdled milk, 0,5 lemon.
Soaked in a glass of water oat flakes mixed with grapes and pour the yogurt seasoned with grated lemon zest and lemon juice. Decorate the dish with whole grape berries.
Oat flakes with yoghurt
3-4 tbsp.tablespoons oat flakes, 2 tbsp.spoons of fruit yogurt, 1 tbsp.spoonful of raisins pitted.
Raisins pour boiling water for 3-5 minutes, then drain the water.
Put oat flakes in a bowl, add the prepared raisins and pour in yoghurt.
Good food
3 tbsp.spoons of oatmeal, 20 grams raisins, dried apricots,
50 walnuts, 1 tbsp.a spoon of honey, fresh fruit.
This dish is especially useful for those who want to strengthen their strengths or fight against autumn or spring depression.
Dried fruits, nuts chop a little. Cut fresh fruits.
Oat flakes, dried fruits, nuts, honey, pour steep boiling water( the amount of water - depending on the desired consistency of the dish).Put the mixture on the bottom lattice of aerogrill, agitate for 10 minutes at a temperature of 95-120 ° C.The speed is average. Add fresh fruit to the prepared mixture.
Muesli from apples and berries
1 tbsp.a spoonful of oat flakes, 150 g of apples, honey to taste, 0.5 lemon, 1 tbsp.a spoonful of nuts.
Flakes soak in 3 tbsp.spoons of water for several hours. When it swells, rub them into sweet and sour apples( one big, for example), quickly stirring the whole mass so it does not darken. Then add honey to taste, lemon juice( or 0.5 tbsp spoon of cranberry juice) and crushed nuts. If the honey is thick, dilute it with water. Instead of honey, you can put 1 tbsp.a spoonful of cream, instead of fresh apples - any berries or soaked dried fruits.
Muesli with apples according to Bircher-Benner
1 tbsp.a spoonful of oat flakes, 150 g of apples, 20-30 g of peeled nuts, 1 tbsp.spoon of honey, 1 tbsp.a spoonful of sour cream, 0.5 lemon.
Oat flakes soak for 1-2 hours with 3 tbsp.spoons of water. Add sour cream, honey and lemon juice, stir well. Top with apples peel. Periodically, you need to interfere with the dish so that apples do not darken. To decorate and sprinkle with ground nuts.
Muesli with pears
30 g oat flakes, 200 g pears, 50 g cherries, 50 g curd, 30 g peeled walnuts, 1 tbsp.spoon of honey, 1 lemon.
Oat flakes soak for 1-2 hours in 6 tbsp.spoons of water. Before serving, mix with lemon juice, honey and yogurt. Add the pears, cut into small pieces along with the peel and seeds, and the cherry-free cherries. Sprinkle with ground nuts. Instead of cherries, you can take raspberries or currants.
Muesli with plums
30 g oat flakes, 30 g raisins, 250 g plums, 50 g apples, 4 tbsp.spoons of curdled milk, 30 g of walnuts, 1 tbsp.a spoonful of honey, 0.5 lemon.
Oat flakes soak for 1-2 hours in 6 tbsp.spoons of water. Before serving, mix with lemon juice, honey and yogurt. Add plums, cut into quarters, along with the skin. Apples rub on a large grater along with the peel. Sprinkle with crushed nuts and raisins, decorate with slices of plums.
Muesli from apples and berries
1 tbsp.a spoonful of oat flakes, 150 g of sweet and sour apples, honey to taste, 0.5 lemon, 1 tbsp.a spoon of chopped nuts. Soak the flakes in 3 tbsp.spoons of water for several hours. When they swell, rub apples, quickly stirring the whole mass so that it does not darken. Then add honey to taste, juice of half a lemon( or 0.5 tbsp spoon of cranberry juice) and crushed nuts. If the honey is thick, dilute it with water. Instead of honey, you can put 1 tbsp.a spoonful of cream, instead of fresh apples - any berries or soaked dried fruits.
Muesli with peaches or apricots
30 g of oatmeal, 30 g of walnuts, 300 g of peaches or apricots, 50 g of sour cream, 1 tbsp.a spoonful of honey, 0.5 lemon.
Oat flakes soak for 1 -2 hours in 6 tbsp.spoons of water. Before serving, mix with lemon juice, honey and yogurt. Add peaches or apricots, cut into small pieces along with peel and seeds. Sprinkle with ground nuts. Garnish with fruit slices.
Oatmeal mash sweet
2 cups flakes "Hercules", 1 liter of water, 0.5 liters of milk, 0.5 teaspoons of cinnamon, 0.5 teaspoon of spoonful of snake, 0.5 tsp of coriander, 4 cloves of cloves,fresh peel with 1 lemon, 0.5 cup cream, 5-6 tablespoons.spoons of sugar, 1 teaspoon of salt.
In slightly salted water, weld a viscous porridge of "Hercules" flakes, while taking off all the foam that forms. Pour the porridge with milk, stir, bring to a boil and cook over low heat, stirring;after 10-15 minutes add sugar, season with spices, boil for 5-7 minutes, pour in cream, stir and remove from heat.
Porridge from oatmeal
1 liter of water, 1 cup of oatmeal, salt. Krupu rinse, soak and, together with the liquid, cook until cooked on low heat under the lid( about 1 hour).Salt.
Porridge from crushed oatmeal
2 cups of cereal, 5 glasses of milk, salt to taste, 2 tbsp.tablespoons of butter.
Groats pour into boiling milk, add salt and cook on low heat, stirring, 20-30 minutes before thickening. Add butter to the finished porridge.
Porridge from oat flakes "Extra"
1 glass of flakes "Extra", 3 cups of water or milk, salt and sugar to taste. Oat flakes pour water or milk, add salt and sugar and cook until thickened for 5-15 minutes.
Oatmeal porridge with potatoes
0,5 cup oatmeal, 6 glasses of water, 1 tbsp.a spoon of butter, 0.5 kg of potatoes, salt to taste.
Cook the potatoes, cut into small slices. Pour oatmeal into boiling water( about 1.8 liters), put oil, salt, shake with spatula, then add chopped, separately cooked potatoes.
Oat Scotch porridge
Serves 4 times: 1 liter of cold water, 110 g of oatmeal, 0.5 teaspoons of salt.
Oatmeal is the main national Scottish dish. It is served in a wooden bowl and is eaten with cream, milk or butter with a horny or wooden spoon.
In boiling water, add oat flour in small portions, stirring all the time with a wooden spatula, so that lumps do not form. Cook, stirring occasionally until the porridge thickens. Then close the dishes with a lid and bring to a stand-by with low heat. Salt no earlier than 10 minutes after boiling, otherwise the porridge will harden.
Oat porridge on honey
0,75 cup oat flakes, 1 tbsp.a spoonful of honey, 1 glass of water, 1 glass of milk, 1-2 tbsp.tablespoons of butter, salt to taste.
In a saucepan boil a mixture of milk and water, add salt and honey.
Then pour the oatmeal, mix and cook with a slight boil for 10-15 minutes, stirring occasionally. Hot gruel fill with butter.
Oat cereal from sprouted grains
50-100 g of grains per serving, 1 teaspoon of vegetable oil, 1 teaspoon of honey.
Grain thoroughly, pour with water so that it reaches the outer level of the grain, but does not cover it from above. The darkened vessel should be placed in a warm place for 24 hours and covered with gauze or paper towel. In a day, sprouts of up to 11 mm in size( but not more) will sprout from the grains. Pass the grain 2 times through a meat grinder and put in 0.5 liters of freshly boiled water or milk, add vegetable oil and honey.
Oatmeal porridge in the microwave
150 g of oatmeal intact, 1.5 cups of milk, salt.
Rinse croup and soak in cold water for 1 hour, then drain the water and pour the croup with milk. Let stand for 12-14 minutes. Boil the porridge at full power for 4 minutes, making sure that milk does not escape. Then, stirring the porridge from time to time, within 6 minutes at an average power to bring the porridge to readiness. Let stand in a sealed container for 10 minutes.
Porridge from oat flakes with spices in the microwave
1 cup oat flakes, 50 g raisins, 20 g butter, 20 grams sugar, ground nutmeg, cinnamon, ginger, cloves, salt, 2 cups water.
Fill the oat flakes in the dishes, add water, raisins, sugar, mix, salt to taste. Under the closed lid, warm up at full power for 3-3.5 minutes. During this time, mix the porridge 1-2 times. After that, add spices to taste, stir well and let stand for 5 minutes.
Oatmeal porridge with fish( traditional dish of old Russian cuisine)
60 g of oatmeal, 250 ml of water, 50 g of fish, 15 g of onion, 10 g of fat, 3 g of greens.
Cut the fish, not plastya( pike, pike perch, catfish, burbot, etc.), add water, add salt, spices and cook. Broth the broth, cook the liquid porridge on it, add lightly fried onions at the end of the cooking, divide the fish from the bones, finely chop, put in bowls or pots, pour over the porridge, bring to a boil and serve.
Dietary soup
For 4 servings: 4 glasses of milk, 4 cups of oatmeal broth, 4 tbsp.spoons of dried nettle powder, 4 potatoes.
Peeled potatoes, boiled in salted water, crush and dilute with milk, add a decoction of oatmeal and powder of dry nettle, salt. Bring to a boil and serve with croutons.
To prepare the broth: 1 cup of oat flakes pour 5 glasses of water, leave overnight and boil for 15 minutes on low heat. Filter through a sieve and use for soups.
Chowder from
fiber 0,75 L of curdled milk or milk, 0.5 cup of oatmeal. Mix thoroughly, add sugar or salt. Oatmeal soup with beetroot
5 pcs.beets, 3 liters of water, 0.5 cups of oatmeal, salt, sour cream.
Wash the beets with a brush, without peeling, put in water and cook until ready. Then clean, chop, put in a strained broth, add salt and cook, adding oat flakes. Ready soup can be seasoned with sour cream.
Soup from oatmeal
0,5-1 l of water, 0,75 cups of crushed oatmeal, 2 l of milk, 1 tbsp.a spoon of oil, salt, sugar.
In boiling water, pour rinsed with warm water rump, cook on low heat for 30-40 minutes, add milk and allow to boil. Refill. Oil put in a bowl with soup
Oat flakes soup with nettles
0.5 cup oat flakes, 1-2 tubers sliced potatoes, nettle leaves, 2 tbsp.spoons of sour cream, salt. Flakes and potatoes cook until tender. Add fresh, shredded nettle leaves, sour cream, salt to taste and bring to a boil. Serve hot.
Milk soup from oat flakes in English
For 40 g of oat flakes: 60 g of milk, 250 g of water, 20 g of cream, 1 yolk, 10 g of butter, 30 g of bread.
Pour oat flakes with hot milk and water and cook for 15-20 minutes, stirring so that they do not stick to the bottom of the pan. Then season the soup with cream, egg yolks and butter.
Separately serve toast.
Oatmeal and green vegetable soup with potatoes
100 g of green vegetables( leaves of spinach, beets, sorrel or cabbage), 60 g of potatoes, 30 g of oat flakes, 150 g of yogurt or kefir, parsley, dill, 3-4 cloves of garlic.
Oat flakes soak for 1-2 hours in a small amount of water, then add well-beaten curdled milk and finely chopped green leaves.
Serve the soup on the table, seasoning finely chopped parsley and dill and grated garlic.
Soup from oat flakes and zucchini
100 g of zucchini, 150 g curd, 30 g oat flakes, 30 g dill, parsley, 3-4 cloves of garlic. Oat flakes should be soaked for 1-2 hours in water, then pour in a well-kneaded whiskey to a homogeneous consistency, put squash cubes cut into small cubes. Season soup finely chopped greens and mashed garlic.
Soup from oat flakes and tomatoes
125 g of puree from well-ripened red tomatoes, 125 ml of milk, 1 tbsp.spoon of sour cream, 1 tbsp.a spoon of finely chopped leeks, parsley greens, dill, 1 teaspoon grated onion, 30 g oat flakes.
Peel the tomatoes from the peel and rub through a sieve or grind with a mixer. Combine with milk and soaked oat flakes. Serve with sour cream, porem and onions.
Serve the soup, sprinkling finely chopped greens.
Soup from oat flakes and cabbage
125 g of fresh cabbage, 125 ml of milk, 30 g of oat flakes, 30 g of cabbage juice, parsley greens.
Pour oat flakes for 1 hour with milk. Then pour in the same cabbage juice, put finely chopped cabbage and parsley.
Oat flakes soup with milk and yogurt
20 g oatmeal, 100ml milk, 50 g curd, 3-4 st.spoons of water, 1 teaspoon of vegetable oil, 0.25 eggs, 1-2 tbsp.spoons of carrot juice, parsley.
Pour oat flakes with water. After 2 hours mix with milk, butter and yogurt, which is stirred egg. Then pour carrot juice.
Sprinkle with parsley while serving.
Oatmeal soup sweet
50 g oatmeal, 1 tbsp.spoonful of raisins, 1 tbsp.spoon crushed walnuts, 0.5 tbsp.spoons of honey, 200 ml of milk.
Raisins to sort, wash and mix with oat flakes soaked in milk. Fill the soup with honey and nuts. Soup from oat flakes and strawberries with apple juice
30 g oat flakes, 200 g strawberries, 30 g honey, 250 ml apple or grape juice, lemon zest.
The berries are washed in a colander under the tap. Strain, peel off sepals, cut into slices. Pour apple juice, sweeten with honey and sprinkle with cereal and grated lemon zest.
Oat flakes and strawberry soup with milk
30 g oat flakes, 250 g strawberries, 250 ml milk, 30 g honey.
Wash well and finely chopped berries with milk, sweeten with honey and sprinkle with oatmeal.
Soup from oat flakes and peaches
200 g of peaches, 100 ml of milk, 100 ml of apple juice, 20 g of oat flakes, 30 g of honey.
Wash peaches, wipe a fluffy rag with a cloth and finely chop. Pour milk and apple juice, sweeten with honey. Top with oat flakes,
Oat flakes soup and apricot soup
30 g oat flakes, 250 g apricots, 250 ml milk, 30 g honey, 0.5 lemon. Wash the apricots and cut into thin slices. Sprinkle with lemon juice, sweeten with honey and let stand for 1 hour in a dark cool place. Before serving, pour milk on the table and sprinkle with cereal and grated lemon zest.
Oatmeal soup with prunes
100 g of oatmeal, 1 carrot, 1 onion, 30 g of butter, 100 g of prunes, 4 glasses of water.
Cut the carrots and onions into strips and saute them in butter.
Salads of beauty
Oat salad with nuts
5 tbsp.spoonfuls of oatmeal, 5 tbsp.spoons of cold boiled water, 2 tbsp.tablespoons of milk or cream, 1 -2 tbsp.spoons of liquid honey, 4-5 nuts.
Oat flakes should be kept in water during the night, and in the morning add 1 tbsp.a spoonful of milk, honey and crushed nuts. Eat for breakfast for a month.
Oat salad with apple
2 tbsp.spoons of oatmeal, 90 ml of cold water, 3 tbsp.spoons of boiled milk, 1 lemon, 1 tbsp.a spoonful of sugar, 1 large apple.
Flakes to stand in water for 1 hour, add milk, sugar, grated apple peel, lemon juice. This should be your breakfast for a month.
French beauty salad
Per serving: 1 tbsp.a spoonful of flakes, 3 tbsp.spoons of water,
1 sweet and sour apple, any berries, soaked dried fruits, 1 teaspoon of honey, 1 tbsp.a spoonful of cream, juice of half a lemon( or a little of any sour juice), 1 tbsp.a spoon of chopped nuts, a pinch of salt.
Soak the oat flakes with boiling water for several hours( you can overnight), then add all the above, mix thoroughly. This is the favorite breakfast of Hollywood beauties.
American Salad Beauty
5 tbsp.spoonfuls of oatmeal, 5 tbsp.spoons of boiled water, 2 tbsp.tablespoons of milk or sweet cream, 1-2 tbsp.spoons of honey, 2 hazelnuts.
Oat flakes for the night, add water, in the morning add a spoonful of milk or cream, honey and chopped nuts. All this carefully mix, eat very slowly, thoroughly chewing, instead of the first breakfast for a month.
For children
Oatmeal vitamin drink
1 cup oatmeal, 2 tbsp.spoons of honey, milk. Oatmeal pour 1 liter of boiled water. Cook until thick liquid jelly. Strain, pour into the broth an equal amount of milk and again boil. Dissolve honey in boiling water. To cool.
Take in a warm form 3 times a day for 1 glass for 3 weeks 2 times a year( in spring and autumn).
Oat milk( to replace mother's milk when feeding infants)
1 glass of oats, 5 glasses of water.
Boil to a thick liquid jelly. Strain, add an equal amount of milk and boil.
Oat milk from cold
This milk is very useful for colds, especially for coughs( drink with 1 teaspoon of honey).
Products: milk 2.5-3.5% fat, oatmeal.
In the pot, pour the milk, put in it oatmeal. Heat in aerogrill for 2.5 hours at 180 ° C.The speed is average.
Oatmeal porridge 5%
For 100 g: 50 ml of milk, 5 g of oatmeal, 5 ml of 100% sugar syrup, 1.6 ml of a 23% solution of table salt, 50 ml of vegetable broth.
40 ml of vegetable broth is brought to a boil and poured into it flour, previously mixed in 10 ml of warm broth. Cook for 3 minutes, whisking lightly. Then add sugar syrup, salt solution, warmed raw milk, stir well and boil for 2 minutes.
Oatmeal porridge 10%
For 100 g: 100 ml of milk, 10 g of oat flour, 5 ml of 100% sugar syrup, 1.6 ml of 25% solution of common salt, 3 g of butter.
4/5 parts of milk is brought to a boil, poured into it with continuous stirring flour, previously diluted in the remaining warm milk. Cook for 3 minutes, whisking lightly. Then add sugar syrup, salt solution, stir well and boil for 2 minutes. These cereals can be given to children and over the year.
Groats should be poured, pour hot water and cook for 15-20 minutes, then add browned vegetables and cook for 7-10 minutes. Welded rump in a colander and wipe along with the vegetables. Wipe the mashed cereals and vegetables with the broth, add prunes and bring to a boil. Serve the soup hot.