Classic Basic Scones from the National Trust

Here we go round one!

After a good hour going through recipes the perfect way to spend my Sunday evening. I went with the National Trust scone recipe available "Here"

I found the instructions a little strange to follow.  After adding the butter I had a bread crumb texture when the recipe said I should have a light dough but after adding the milk it came together well.  I also cut the sugar to just 50 grams as I am always aiming to make things a little healthy...er!  I also baked them for an extra 5min as they looked a little under done after only 15min.  But other then that they seemed ok and did rise so thats a first for me.

My very willing husband and I took on the horrible job of testing and scoring... here we go. 

Height after baking  4.8cm

The visual impact   5/10  (nice colour after an extra 5min cooking, but a little wonky looking)

Texture    9/10

Taste   7.5/10

Total = 21.5/30

If anyone else gives them a try do let me know how you got along.

My quest to perfect the humble scone.

The humble scone an integral part of English Country living and something until now I have avoided baking my self.  Though I love those warm comforting little creations with a dollop of cream and a little strawberry jam on the side.  There is nothing better on a summers day with a cup of tea.. in a china cup of course.  But when ever I have tried to attempt them mine come out flat heavy and well to be honest a complete disappointment.  Now don't get me wrong over the years I have taken on board many different hints and tips.."don't handle the dough to much" " be sure to use a round cutter" "press the cutter don't twist it" and the hardest for me "make sure your hands are cold"  being into fitness, having good circulation and working in a hot kitchen are not a good recipe for having cold hands.  But you name it I have tried it and still .. heavy, flat, doughy scones.

So as this year we have The Queens diamond jubilee I have decided any excuse for a tea party right?  But I want it to be full of homemade goodness without a shop bought monstrosity in sight... though I will leave time for a trip to Marks & Spencer should everything fall completely apart.... WHAT!  This is called life and lies of a domestic goddess!

I have decided it is time to defeat my kitchen enemy and conquer the humble scone.  I will perfect it before my big tea party.  So over the coming months I am going to test a range of recipes and score them on height after baking, the visual impact, texture and of course taste. 

So if you have any scone recipes that you have had an exceptional experience with please do let me know and I will be sure to give them a try.

But first.. in your house is it a skon or a skoan?




Photo from tastespotting

Sorry I am terrible as this blogging thing... new post coming soon.

Oh dear.. I am terrible.  Ok I promise I will make more of an effort to post oh here.  Starting this weekend.  So stay tuned as something, I don't quite know what but something is about to happen. 

Happy New Year - Mushroom & Spinach Stroganoff

Happy New Year!
Did you all have a wonderful Christmas?  I did but I am so glad all the turkey is out of the way.  As the nights are dark and cold still though I sometimes feel I still need a little comfort food on an evening.  But as its January and a month of resolutions and dieting I felt I should try and have a healthy take on things.  So here is my version of Stroganoff...

Serves 2

1. Pasta
2. 1 tbsp olive oil
3. 1 small onion, chopped
4. 150g mushrooms (chunky slices)
5. 1 clove garlic, crushed
6. 2 tsp ground paprika
7. 3 tbsp dry sherry (just added a little water and was fine)
8 .1 tbsp tomato purée
9. 2 tsp Dijon mustard
10. squeeze of lemon juice
11. 2 tbsp half fat crème frâiche (I used fat free)
12. 2 hand fulls of baby spinach (just to add some greens)
13. Fresh chopped Parsley (for garnish)

How To Cook

   1. Bring a large pan of water to the boil. Add the pasta (tagliatelle works well) and cook for 10 mins or according to packet instructions until the pasta is just tender.
 
 2. Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, add onions and the mushrooms and sauté for five minutes over a high heat until golden brown. Add the garlic and paprika cook for 30 seconds, stirring all the time.
 
 3. Stir in the sherry, tomato pureé, mustard and lemon juice, and cook for about 30 seconds, stirring. Stir in the crème frâiche and cook over a gentle heat until piping hot. Season to taste.
 
 4. Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.

My Healthy Take on Chips

So now the colder months are here I find my self turning to comfort food to warm me up... but as a lady likes to watch her figure I have to find a healthy way of cooking things.  One my my winter favorites is good old British Chips.. you can even have them with steamed or bread crumb fish (make it whole wheat bread crumbs and your onto a winner) and peas to create a healthy low fat take on Fish and Chips. 

Heat oven to 200C/fan 180C/gas 6. Leaving skins on chop potatoes into chip style slices, the chunkier the better.  Toss chips in olive or coconut oil. Spread over a baking sheet in an even layer, bake for 40 mins until browned and crisp turning half way through. 

Yes its thats easy.

French Onion Soup - EASY

So today I am feeling a little under the weather so I have chosen to cook my self some heeling food.  For me thats french onion soup today.  Now as my head is a little cloudy to say the least I need something simple.  So here we are.. enjoy!

What you need
30ml (2tbsp) sunflower oil
15g (1/2oz) butter
3 red onions, peeled and thinly sliced
1.5 sugar
15ml (1tbsp) plain flour
10ml (2tsp) wholegrain mustard
1 liters (2pt) beef or vegetable stock
2 large sprigs fresh thyme

What you do!

Heat the oil and butter in a large deep pan. Add the onions and cook gently over a low heat for 10 mins, stirring frequently. Sprinkle over the sugar and cook for a further 10 mins until the onions are soft.
Stir in the flour and mustard, and cook for 1 min. Add the stock and thyme sprigs and season well with salt and freshly ground black pepper. Bring to the boil, then reduce the heat to a simmer and cook for 30-40 mins.

Serve with crusty bread... delish!

Strawberry Pancakes

So today I'm not in at work till 2pm so iv had a wonderful lie in followed by a scrummy pile of pancakes.

I took this recipe from the one and only Nigella Lawson (a genuine domestic goddess) and adapted it a little adding my own flare.. I think it has worked out well so I though I would share it with you guys.

What you will need -
* 1 table spoon of melted butter
* 1 egg
* 150g plain flour
* 1/2 tbs bicarbonate of sode
* 1 teaspoon of vanilla sugar (plain will do just fine)
* Fresh strawberry's
* 1/2 cup of milk

What do to -

* Heat a non stick pan over a medium heat
* slice your strawberry's then add to pan and warm through
* Mix together dry ingredients then whisk in the wet to make a batter
* Take the strawberrys off the heat and add into the mixture
* wipe off your pan and return to the heat for a minute or so
* Spoon mixture into pan to create little pancakes about the size of the base of a wine bottle (always a good measuring device)
* when the pancakes start to form little bubbles on the surface its time to flip them over
* Cook on the other side for about a minute

Serve warm with maples syrup, strawberry jam, peanut butter anything you fancy really.

I also think this would work with a little cinnamon added into the dry mix and possibly a few dark chocolate chips wouldn't go a miss to.. yum! Will try that soon.

Enjoy Xx