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Scones for National Cream Tea Day

Homemade Scones
Now I’m not usually one to celebrate National food days but I couldn’t let National Cream Tea Day go by without a little mention.  A light feathery scone topped with strawberry jam and finished off with a dollop of cool, creamy clotted cream is one of my many guilty pleasures.
Homemade Scones
This is my treat once a week. A couple of good books from the library, a quiet corner in the local coffee shop and my scone, jam and cream.

Perfect ‘me’ time.

Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 - 7 scones

Scones

Ingredients

  • 400g self raising flour
  • 60g caster sugar
  • a good pinch of salt
  • 100g sultanas (optional)
  • 60ml sunflower oil
  • 1 egg, lightly beaten
  • milk

Instructions

  1. Preheat oven to 190° C (375° F).
  2. Sift the flour, sugar and salt into a mixing bowl.
  3. Add the sultanas if you are making fruit scones.
  4. Add enough milk to the sunflower oil and beaten egg to make up to 250ml.
  5. Add the wet ingredients to the dry mixture.
  6. Mix lightly until the mixture comes together and you have a soft but not sticky dough.
  7. Turn it out on to a lightly floured surface and pat it slightly to a height of about 3cm.
  8. Cut into circles using a cookie cutter (do not twist the cookie cutter as this will stop them rising).
  9. Put the scones onto a baking tray.
  10. You can brush the tops with some of the milk/egg mixture but I prefer not to.
  11. Bake for 12 - 15 minutes.
  12. Cool on a wire rack.
  13. Serve with strawberry jam and clotted cream.
http://mygoldenpear.com/2015/06/26/scones-for-national-cream-tea-day/

Homemade Scones
Enjoy!

I’m adding this post to the following weekly link ups :

The lovely Supergolden Bakes who hosts the CookBlogShare linky

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and Honest Mum’s Tasty Tuesdays linky

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Pink and White Fruit Kebabs

I am very honoured (and proud) to have two guest bloggers today.  They are Sean, who is 7 years old and Kirsty who is 5 years old and as you can probably guess they are my children.

It is half term holidays at the moment and the weather has been so bad that the kids have been stuck indoors for the last couple of days. It was while I was cooking lunch that my son asked if he could make dessert and then put it on my blog.  At first I said no but then thought why not.  It would give them something constructive to do and pass a couple of hours.  I often make these pink and white fruit kebabs as they are perfect for after a heavy meal, they’re healthy and look pretty on the plate too.  If you don’t want to go to the trouble of making your own strawberry sauce then just use 120g pureed strawberries and mix with 90g of strawberry yoghurt and 2 tblsp of double cream.

Pink and White Fruit Kebabs
Photo – courtesy of Sean Darroch.

Pink and White Fruit Kebabs

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Pink and White Fruit Kebabs

Ingredients

    For the kebabs
  • 400g strawberries
  • 360g tinned lychees
  • Grated zest & juice of 1 small orange
  • 3 tblsp sweet white wine (or apple juice)
  • For the fruit sauce
  • ½ cup plain yoghurt
  • ½ cup strawberry sauce
  • 2 tblsp double cream

Instructions

    To make the kebabs
  1. Place the strawberries and lychees in a large bowl.
  2. Add the orange juice, zest and wine. Gently toss together.
  3. Cover and chill in the fridge for 1 hour.
  4. To make the fruit sauce
  5. In a bowl, whisk together the yoghurt, strawberry sauce, double cream and 1 tblsp of the fruit marinade until smooth.
  6. Thread the fruit, alternating strawberries and lychees on to 8 skewers and place on dessert plates.
  7. Serve with a small bowl of fruit sauce.
http://mygoldenpear.com/2014/05/28/pink-white-fruit-kebabs/

While I was getting everything ready, my son came up with the idea of doing a video. I have no idea how to edit videos so this is the original unedited version.
Just a bit of fun on a cold and wet day.
PS Apologies to my kids for cutting their heads off at the end of the video.

I’m off to count how many times my son says ‘pop it’ 🙂
Enjoy!

I’m adding this post to A Mummy Too’s Recipe of the Week linky.
recipe-of-the-week

Credit Crunch Munch – February 2014 Roundup

Credit-Crunch-Munch-Just-PicWe have had so many fabulous entries to this month’s Credit Crunch Munch and I would like to say a big thank you to everyone who took the time to take part.  I have discovered so many new and wonderful blogs and of course there are so many recipes to try out.  Grab a cup of tea, find a quiet space and sit back and enjoy.

TASTY & QUICK PASTA FOR 2 FROM “NOTHING” 
Tasty and Quick Pasta
First off the mark is this super quick and tasty pasta dish from Manjiri of Slice Off Me.  Manjiri shows us that a bit of imagination and a delve into the back of the fridge can produce a delicious meal – just look at that sauce.

PULLED PORK NOODLES WITH SAVOY CABBAGE
Pulled Pork Noodles with Savoy Cabbage
Next up is Sarah of Dinner with Crayons and this very frugal dinner which makes the most of  a large roast pork.  The initial cost may seem expensive but Sarah worked out that each portion cost only £1.25 which is very reasonable for a good cut of meat.

BIRCHER MUESLI
600x400-Bircher-Muesli-FeatureWho wouldn’t want to wake up to a bowl of this lovely nutritious bircher muesli?  Tina of The Worktop is a recent convert to this delicious breakfast, so much so that it is going on the menu at the coffee shop where she works.
WINTER MINESTRONE

Winter Minestrone 1
Chris from Cooking Around The World has given us a perfect Winter Minestrone which is not only warming but kind to our waistline and will have us beach ready in no time – a definite plus for me 🙂

COCONUT DAL (RED LENTILS WITH COCONUT MILK & CRANBERRIES
Coconut Dal
I love lentils – they are cheap, low in fat, an excellent source of protein and a good source of iron so I was delighted when Gayathri from Spices Galore submitted this recipe for Dal.  I have made Dal before but never with coconut milk and the addition of cranberries is a new one for me.  This is definitely on my ‘to make’ list.

PLUM CRUMBLE
VLUU L310W L313 M310W / Samsung L310W L313 M310W
No introductions needed for the lovely Camilla of Fab Food 4 All – she is after all one half of Credit Crunch Munch.  Camilla has opted for an all time favourite and used up some plums to make this plum crumble.  Perfectly frugal and perfectly delicious!

SPAGHETTI WITH MUSHROOMS, SPINACH & PANCETTA TOMATO SAUCE
Spaghetti with Pancetta, Spinach and Mushroom
No jars of ready made pasta sauce for Julie of Julie’s Family Kitchen.  A small amount of pancetta is all you need to make a tasty meal out of some fresh mushrooms, frozen spinach, tomatoes and pasta.  A great recipe for the whole family.

 SPICY CHICKEN LIVERS
chickenliver3
Now here is a dish that brings back lots of memories for me.  Chicken livers are a very popular dish on any South African menu and when they are cooked in a delicious sauce of tomato, brandy and spices it is a match made in heaven – just don’t forget the bread to mop up that sauce.  Thank you to Deon of Food Jam for reminding me to add chicken livers to my shopping list.

LEFTOVER ROCKET PESTO WITH STILTON AND WALNUT
Rocket Pesto

Dinner with Crayons has submitted another great entry – this time Sarah made good use of her freezer to store a bulk purchase of  Stilton cheese which had been reduced from £8 down to £1. Whizzed together with some choice ingredients and you have a very tasty pesto in no time at all. Sarah also has some good ideas on how to use the pesto in your cooking.

MINI CHOCOLATE VALENTINE’S CAKES
Valentine's CakesThe lovely Choclette celebrated Chocolate Log Blog‘s 5 year anniversary with these small and elegant chocolate cakes.  Rich, moist and chocolatey they look like the perfect tea time treat.

LENTIL MARINARA SAUCE WITH SPAGHETTI SQUASH
Lentil MarinaraHere is a recipe I can personally recommend.  I made this Lentil Marinara sauce for dinner tonight (without the nutritional yeast) and served it over pasta.  It is made with store cupboard ingredients and is really quick and best of all – really tasty.  Thank you to Janet from The Taste Space for a great low cost meal.

STUFFED FRITTATA ROLL
Stuffed Frittata Roll 1Just looking at this next dish makes me think of sunny days and picnics.  Alida from My Little Italian Kitchen made this stuffed frittata roll with the help of her children and I think they did a perfect job.  Wouldn’t it make for a perfect packed lunch?

ROAST CHICKEN
Roast ChickenFeeling under the weather meant the Drifting Traveller needed to keep cooking down to the bare minimum.  Once the chicken had been roasted they managed to get three completely different meals out of the one chicken – a roast chicken for lunch, chicken soup and a spicy chicken bharta.  Very impressive!

HOMEMADE MASCARPONE CHEESE
mascarA003Next up is Kitchen Flavours all the way from Malaysia with a great post on making your own mascarpone cheese.  Just two simple ingredients and a bit of patience and you will be rewarded with thick, creamy and above all – fresh mascarpone cheese.

LEFTOVER BEEF AND POTATO PIE 
leftover beef 2Elizabeth of Elizabeth’s Kitchen Diary has cooked up some wonderfully spiced potatoes and then added in some leftover roast meat to produce what you would have to agree is a very tasty looking dish.  I can picture myself curled up on the sofa next to a roaring fire tucking into a bowl of this pie – delicious.

 DUCK HEARTS WITH GARLIC & PARSLEY AND PARMESAN RISOTTO
Duck HeartsNext up we have Delicieux who opted for a very different Valentine’s dinner – one of duck hearts with garlic and parsley.  Served with a parmesan risotto this turned out to be a very delicious and elegant meal which was enjoyed by the whole family (well minus one who prefers another duck delicacy).

TAGLIATELLE WITH LEEKS AND SAUSAGE
P2160295Pasta is always a firm favourite in our house and I think Leeks and Limoni may have just added another one to my weekly repertoire.  A few simple ingredients of sausage, leeks and garlic added to pasta make for a very satisfying family meal.

MONDAY PIE
????????????????????????????????????????????????Another fabulous dish from Fab Food 4 All is this Monday Pie.  Made on a Monday with Sunday’s left over roast with added potatoes, cheese and beans – comfort on a plate.

CHICKPEA AND SPINACH CURRY
Chickpea-and-Spinach-Curry-8Next up is my entry for Chickpea and Spinach Curry.  I always have the ingredients in my cupboard and only have to remember to buy the fresh spinach.  A super quick and tasty meal.

CRESPELLE – ITALIAN PANCAKES
pancake-collage-scrapNext we have a delicious reminder from Farmersgirl Kitchen that next Tuesday (4th March) is Shrove Tuesday.  Janice has some fabulous ideas in her post for different serving suggestions – my favourite being the curry sauce.

 LEMON & RAISIN SCOTCH PANCAKES
VLUU L310W L313 M310W / Samsung L310W L313 M310WNow if you weren’t paying attention above then here is another reminder from Fab Food 4 All that next week is Shrove Tuesday.  No need to go out and buy pancakes from the supermarket – make your own in mere minutes and much fresher too.

PEA AND GAMMON SOUP
Peasoup 1Linzi from Lancashire Food has used dried marrowfat peas for this soup and I have to admit that I have never heard of them before.  The colour is gorgeous and with such a classic combination of flavours I can only imagine how delicious this soup was.

TERIYAKI CHICKEN MEATBALLS WITH RICE & GREENS
teriyaki-meatballsAll those who are familiar with the Credit Crunch Munch challenge will know that chicken thighs are a popular choice.  Gingey Bites doesn’t disappoint with these very frugal chicken meatballs coming in at £1.20 per head.  Note to myself- I really must get a new food processor.

 SLOW COOKED OX CHEEKS WITH RED WINE & PICKLED WALNUTS
Ox-cheek-Casserole-with-pickled-walnutsNext up we have a real winter warming dish from Fuss Free Flavours.  Ox cheeks have been a popular choice this winter and you can see why.  Cooked long and slow in red wine the meat becomes meltingly tender.  Just look at that sauce.

HOME-CURED BACON, PANCETTA AND LARDONS
homemade-pancettaAnd finally we have a very informative post on how to cure a  pork belly from Vohn’s Vittles.  It may at first seem a bit daunting but with Vohn’s beautiful photographs and step by step instructions I’m feeling inspired to give it a go.

Thanks to Camilla of Fab Food 4 All for asking me to host this wonderful challenge.

Chocolate Blancmange

There is no denying that I love my desserts.

  When looking through a menu it is always the dessert section that I head to first, the same when I pick up a recipe book or when I’m looking through somebody’s blog.  Sadly for me I very rarely get to make a dessert.  My hubby has no interest in anything sweet and I don’t want to overload my kids with creamy, sugary food when they are more than happy with fruit or yoghurt.  So the only time I really get to indulge myself is if we have friends round for dinner and then I tend to make something quite elaborate.

Chocolate Blancmange7When I heard about the new Dead Easy Desserts challenge over at Maison Cupcake I was more than happy.  That was until I realised that you had to be able to complete them in less than 30 minutes.  Yikes!  I can’t remember ever having made a dessert in such a short time except for my Lemon Ping Pudding but I had already blogged that.  It was only a few days later that I thought about this Chocolate Blancmange recipe which was one of the first things I learnt at school.  It is super quick and so easy it is almost fool proof.  You can serve it as is or layer it with some fresh cream in a glass and serve with a shortbread biscuit for something a bit more elegant.  You can also play around with the flavour by adding a touch of Cointreau or Baileys Irish Cream.  When served just plain with a few shavings of chocolate over the top it is a perfect quick treat for the kids.

It’s quick; its rich, it’s chocolaty – what more do you need.

Chocolate Blancmange15

 

Chocolate Blancmange

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Chocolate Blancmange

Ingredients

  • 50g cornflour
  • 50g cocoa powder
  • 1 tsp ground cinnamon
  • 110g caster sugar
  • 570ml milk

Instructions

  1. Sieve the cornflour, cocoa powder, cinnamon and sugar into a bowl.
  2. Add about 2 tblsps of the milk to the bowl and mix until you have a smooth paste.
  3. Heat the remaining milk in a saucepan until just beginning to boil.
  4. Remove from the heat and add to your paste mixture, stirring until well incorporated.
  5. Add your mixture back to the pan and continue to cook on a medium heat, stirring all the time, until the mixture is thick and glossy.
  6. Remove from the heat and cool slightly before pouring into your serving dishes.
  7. Leave to one side to cool completely before serving.
http://mygoldenpear.com/2013/11/07/chocolate-blancmange/

Chocolate Blancmange9

My chocolate dessert made in 20 minutes for

DeadEasyDesserts1-250x250

I am also submitting this recipe to November’s Calendar Cakes challenge which is Puddings – hosted by Laura Loves Cakes and Dolly Bakes.

calendar-cakes

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