Baked

Stilton, Walnut and Apple Scones

/ Claire / Leave a comment

These savoury scones are flavoured with blue cheese, walnuts, apples and sage. They are really quick to make and just the thing to bake on an Autumn Sunday afternoon.

Stilton Walnut Scones

The secret to these is toasting the walnuts, it really brings them to life and they go so well with the Stilton and apple.

Ingredients:
380g self-raising flour
85g cold butter, cut into dice
1tsp salt
100g walnut halves
180g stilton cheese, rind removed and crumbled
1 large, crisp apple – grated and squeezed to remove most of the juice
8 sage leaves, finely shredded and chopped
200ml cream
1 egg yolk and a little milk to make an egg wash

Stilton scone closeup

Method:
Toss the walnuts in a dry pan and toast them on a medium heat. Keep them on the move and don’t let them burn. You know when they are ready as they start to smell nutty and toasted and they will take on a more golden colour – around 5 minutes. Set aside to cool, before roughly breaking up or chopping them.

Place the flour and salt in a bowl and rub in the butter. Do this by hand, or in a stand mixer, fitted with the paddle attachment. The butter should look like small peas and the mixture will be like rough breadcrumbs.

Add the sage, apple, walnuts and stir through the crumbled Stilton cheese.

Using a fork, or with the mixer on low speed, add the cream to create a rough dough. Do not overmix.

Turn out onto a floured board and wrap in plastic, forming a disc. Refrigerate for 30 minutes.

When you are ready to bake, pre-heat the oven to 190°C/375°F and line a baking sheet with parchment or a non-stick liner.

Roll or flatten out the dough to a thickness of around 5cm and cut out your scones. If you use a 6cm cutter, you should get around 8 altogether.

Stilton scones1

Place the scones on the lined baking sheet and brush with the egg wash.

Bake for around 20 minutes, or until baked through and the tops are golden brown.

Stilton scone open

These are lovely, hot from the oven with salted butter and perhaps some chutney and a little more of the Stilton. They make a delicious afternoon treat on a rainy autumn day.

Baked Pumpkin French Toast

/ Claire / Leave a comment

This is full of warm autumnal spices, brown sugar and pumpkin. The inside is soft, fluffy and smooth – all topped with a crisp, brown sugar and pecan streusel.

Pumpkin bake2

I think this is the perfect weekend breakfast or brunch dish to make you feel warm and cozy on a chilly autumn day with the family.

It’s super easy to prepare and is actually better if it is prepared the night before you want to bake it. Just whisk the custard ingredients together, pour over the bread cubes and refrigerate. The streusel topping should be scattered over the casserole just before baking.

Pumpkin bake1

Ingredients:
Butter for greasing the dish
1 large loaf of brioche or challah, cut into cubes
8 large eggs
1 ½ cup/360ml of whole milk
1 ½ cup/360ml of double/heavy cream
Zest of one orange
1tbs vanilla extract
½ cup brown sugar – lightly packed
1 cup unsweetened pumpkin puree (about half a can)
2tsp pumpkin pie spice
1tsp cinnamon
½ cup raisins
Pinch of salt

Streusel topping:
2/3 cups/80g plain/all-purpose flour
2/3 cup packed soft brown sugar
Small handful of pecans, roughly broken into pieces
1tsp cinnamon
113g/4oz/1 stick of cold butter cut into dice

Warm maple syrup for serving

Method:
Butter the casserole dish

Streusel:
Mix the flour, sugar and cinnamon together in a stand mixer with the paddle attachment fitted. Add the butter and mix until the topping resembles rough breadcrumbs. Stir in the pecans and set aside. This step can easily be done by hand by rubbing in the butter. Set aside while you make the pumpkin custard.

Pumpkin bake3.5

Method:
In a large bowl, whisk together the eggs, milk, cream, pumpkin, vanilla, spices, zest and sugar in a large bowl until fully incorporated and smooth.

Pile the bread cubes into the casserole dish, scattering a few raisins throughout. Pour over the custard, making sure all the cubes are soaked. Cover and refrigerate for a couple of hours, or overnight if this going to be baked for breakfast.

When you are ready to bake the casserole, pre-heat the oven to 180°C/360°F and scatter over the streusel. Cover with foil and bake for 45 minutes. Remove the foil and then bake for a further 30 minutes or until the custard is set and the top is crunchy, browned and caramelised.

Pumpkin bake4

Serve hot with warmed maple syrup and good hot coffee for a perfect Autumnal weekend or holiday breakfast.

Roasted Autumn Vegetable Plait

/ Claire / Leave a comment

Now we are into September, I think we can officially break out the Autumn recipes. While it might not be time for scarves, gloves and thick coats, I am definitely thinking of all things Fall.

With cooler temperatures and squashes and pumpkins arriving into the shops, my thoughts turn to roasts, soups, stews and casseroles. One of my favourite ways of cooking vegetables is to roast them and with a little olive oil, salt and pepper, autumn and winter vegetables really taste at their very best.

Kale

This vegetable plait consists of roasted seasonal vegetables, deep green Cavolo Nero, together with fragrant, woody herbs, chestnuts and blue cheese. They all go exceptionally well together and form a perfect vegetarian dinner dish. It’s also really good served cold the next day with salad, or in a lunchbox.

Autumn veg plait

Ingredients:
1 small Acorn or Queen squash, or a small butternut squash, washed, peeled and cut into bite sized chunks
2 small red onions, halved and sliced
Small bunch of Cavolo Nero, washed, ribs removed and roughly torn up
Small bunch of Sage, rolled and cut into very fine strips
1 tbs Thyme leaves, chopped
200g Blue cheese like Stilton, rind removed and broken into fairly large crumbles
1 Pack of vacuum packed chestnuts, broken up a little
Puff pastry – either home-made or shop bought and rolled into a rectangle (approx 35cmx23cm)
Olive oil
Butter
Salt and freshly ground black pepper
1 Egg and a little milk for brushing

Method:
Pre-heat the oven to 200°C

Rub the squash with 1tbs of olive oil, 1tsp salt and ½tsp pepper and place on a baking tray and roast until tender and just catching at the edges. This will take around 30 minutes. When ready, allow to cool.

While the squash is roasting, gently sauté the onions in a small knob of butter, a little oil and a pinch of salt and pepper. Cook until softened, translucent and golden. Remove from the pan and allow to cool. In the same pan, add a little more butter, the kale and a tbs of water. Stir around until it has wilted a little.

Place the puff pastry onto a lined baking sheet and cut thick strips around the edge, leaving a centre rectangle intact.

Autumn veg plait1

Gently, mix together the squash, kale, chestnuts, cheese, sage and thyme and place onto the pastry. It should be fairly compact as you are going to wrap the strips of pasty around it to form a parcel.

Brush the strips with a little of the egg wash and fold over the ends first and then alternate side strips until the filling is encased. Cover with cling film and chill for an hour or overnight if you are making ahead.

Autumn veg plait slice

When you are ready to bake, brush the egg wash all over the pastry and bake for 30 to 40 minutes until the pastry is golden brown.

Autumn veg slice

Bring on Autumn, I love it!