Recipes

Cheddar Scones

/ Claire / Leave a comment

So simple to make, these foolproof cheddar scones are buttery, flaky, super cheesy and delicious.

cheese scone

Ingredients:
250g of self raising flour
1 tsp baking powder
1 tsp salt
125g cold butter – cut into small cubes
125g of grated mature/extra sharp cheddar, plus extra for topping with
100-120ml of milk
1 egg beaten and a little milk to make an egg wash

Method:
Sift the flour, baking powder and salt in a bowl with the paddle attachment fitted, add the butter and mix until the butter is mixed into the flour but still visible – about the size of peas. Add the cheese and milk and mix until just combined. You may not need all of the milk to make a soft dough.

Turn out onto a floured board, form a rough circle, wrap in plastic and chill for 30 minutes.

Preheat the oven to 220°C/425°F

When ready, turn out and roll to around 3cm/just over 1 inch thick and use a round cutter (approx 6cm/2 inches). You will get 8-9 scones depending on how thick the dough is.

Place on a baking sheet lined with parchment or a silicon mat and brush the tops with a little egg wash and grated cheese.

Bake for 10-12 minutes until golden and well risen.

Great served hot with salted butter and chutney

Green Avocado Salad with Pumpkin Seeds

/ Claire / Leave a comment

Very simple, fresh and green – perfect for a summer salad, or when you need a no fuss side salad that’s good at any time of the year.

salad2

Ingredients:
1 bag of baby spinach leaves – washed and spun dry
½ cup of pumpkin seeds
1 ripe avocado skinned and sliced
Parmesan or any other hard cheese

Optional dressing:
2 tbs olive oil
1 tbs balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste

Whisk together the dressing and gently toss the spinach, avocado and seeds in the serving, lightly coat with the dressing and use a peeler to shave the cheese over the salad. Serve immediately.

Caramel Corn

/ Claire / Leave a comment

The perfect food for a rainy Saturday afternoon with a movie

popcorn2

I normally make buttered, salted popcorn, but for an extra special treat, I made this crunchy caramel corn which is slow cooked in the oven to form a sweet, buttery shell around the popcorn. I used some gourmet blue corn I found when out shopping one day and used my hot air popper to pop the corn. If you don’t have one, you can pop your corn the old fashioned way in a heavy bottomed pan, or buy microwave popcorn and pop it that way.

Ingredients:
¾ cup of unpopped popping corn (one large handful!)
4 tbs butter
½ cup light brown sugar – packed
Pinch of salt

Method:
Pre-heat the oven to 150 degrees C/300 degrees F

Spread out the popped corn evenly over a non-stick baking sheet pan, or a buttered baking tin. You may need to use two baking trays if you don’t have a large one.
In a heavy bottomed pan, heat the butter, sugar and salt and bring to the boil until the caramel is golden.

Carefully pour the very hot caramel mixture over the corn and use a spatula to toss to coat. Spread the corn out again evenly and bake for 40 minutes, turning it every 10 minutes to ensure it is completely coated in a shell of crunchy caramel.

When it is ready, keep the children away from it and leave to cool before it is devoured!

You can also add peanuts, cashews or brazil nuts to the corn.

corn bowl