oats

Simple, natural, softening bath 'milk'

When I was in my early teens I was obsessed with natural remedies for health and particularly for beauty products.  

I was brought up in a family that was very into organic products, and eating natural foods (yep, I was that kid with the smelly celery soup in a flask and a carrot slice for my packed lunch when everyone else had white-bread cheese sandwiches and a packet of crisps - hard actually at the time but I'm so grateful for it now).

My sisters and I were taken as often to homeopathic doctors and to the reflexologist as we were the GP, and I was always (especially as a complete bookworm) reading my parents' cookbooks and books on herbalism and natural health.

And of course, I started making all sorts of lotions and potions .... and after a very long break (although I've always maintained an interest in organic products and natural health) I've started making some things again.

Recently I made an Argentinian cake recipe shared with me by my friend Marcela - and one of the ingredients was oats.

After making it - and it was good, here's the recipe - I had tons of oats left over. I don't like oats or porridge but didn't want to throw them away (HATE food waste!) and suddenly remembered one of my favourite teenage beauty treatments - making the simplest ever bath milk with oats.

You just need some little muslin bags - like those ones you use to make bouquet garni (or my tom yum noodles!) - that are easy to find and buy online.

You scoop in a handful or two of oats and then let the hot water run over the bag - or pop the bag straight into the bath of course.

The oats release the most beautiful milky substance that's great for keeping your skin soft ... I even squeeze the bag out more once in the bath and use it as a quick exfoliator by rubbing the bag over my skin.

I also usually add a few drops of a favourite pure essential oil - lavender or wild orange usually.

Rachel Redlaw muslin bags oats bath milk
Rachel Redlaw bath milk
Rachel Redlaw lavender oil

And that's it. Super simple, super cheap - and very good.

Also on my bathroom shelf are Epsom Salts which I use in a morning 'detox shower' and my home-made body scrub made with sugar.

There's just something that to me feels so good about using natural ingredients and making something easy yourself that's also really lovely to use.



YOU MIGHT ALSO LIKE ...

#ShareFoodStories ... Marcela Macias / 'nugaton'

Yes, it’s the weirdest-sounding combination of ingredients ... but it works!

It’s the dessert that was never missing on our birthdays growing up, and the only cake my brother still wants for his birthday now.

It is not, however, a family recipe.

Truth be told, the original recipe appeared in a box of Quaker Oats in Argentina, in the ’70s. It was quickly popularized because it was ideal for making in a whim, and kids loved it.

The original recipe, however, has been modified countless times, as it normally happens in family kitchens ....

All my friends ask me for it when I visit and it’s my most iconic dessert.
— Marcela

Nugaton - Marcela Macias

OK, in all honesty, when Marcela sent me her recipe I was intrigued ... but also dubious.

An Argentinian chocolate cake, made with cream crackers ... ?

But I loved this photo on her site and I read her full post.

 

 

 

 


#ShareFoodStories nugaton

Several times. I kept reading that recipe and wondering what it would taste like! 

She's right .. it IS the oddest sounding combination but yes, it does work.

I was a little worried as I don't have a sweet tooth at all but actually it's not that sweet - it's biscuity and was very good with a coffee.

I'm also not a baker so this was perfect for me to make as I didn't have to be too careful about weighing ingredients out etc - I'll definitely be making it again.

i made it one Sunday and we had it the next day as Marcela recommended.  I made my nugaton using half the quantities on the original recipe as it sounded a lot - and for me my smaller one was just right.


Want to make it too? Here's how ...

Into one pan went

150g butter (or margarine)

175-200g dark chocolate

1 teaspoon vanilla extract

In another, large pan, goes

175g ish sugar

250g oats

And I also got ready

1 pack of cream crackers

100 ml almond milk (I think I used more like 150ml as I did it by eye. You could use any milk you like, almond's what I had)

#ShareFoodStories nugaton
crackers and milk.JPG

Melt the butter and chocolate together and when liquid, pour over the oats and sugar and mix well over a low heat, stirring all the time.

Keep stirring and then add the milk, a little at a time. Once all the milk is added and the sauce is nice and soft and the oats cooking in it, give it a last good mix, remove from heat and continue stirring for another minute or so.

#ShareFoodStories nugaton
#ShareFoodStories nugaton
#ShareFoodStories nugaton

Put a little of the sauce/paste on a plate to hold the crackers in place and start layering the mixture over the crackers, spreading with a spatular and then adding another layer of crackers.

Finish by spreading the mixture over the last layer of crackers and round the sides so it's completely covered. Then put in the fridge until an hour before serving.

I put mine in overnight and then wrapped it in foil to take it to work to share!

#ShareFoodStories nugaton
#ShareFoodStories nugaton
#ShareFoodStories nugaton
#ShareFoodStories nugaton
#ShareFoodStories nugaton

Read Marcela's original post and nugaton recipe here.


YOU MIGHT ALSO LIKE ...