- 1 1/3 cups (160g) grated mature cheddar cheese (sharp), divided
- 2 1/2 cups (300g) plain all purpose flour
- 3 tsp baking powder
- 1/4 -1/2 tsp salt
- 1/2 tsp cracked black pepper
- 4 1/2 TBS (60g) cold salted butter
- scant 1 cup (200ml) whole milk, plus 3 TBS to brush
- 1/3 cup (16g) finely chopped fresh chives
Cheddar Cheese & Chive Scones
Ingredients
- 1 1/3 cups (160g) grated mature cheddar cheese (sharp), divided
- 2 1/2 cups (300g) plain all purpose flour
- 3 tsp baking powder
- 1/4 -1/2 tsp salt
- 1/2 tsp cracked black pepper
- 4 1/2 TBS (60g) cold salted butter
- scant 1 cup (200ml) whole milk, plus 3 TBS to brush
- 1/3 cup (16g) finely chopped fresh chives
Instructions
- Preheat the oven t0425*F/220*C/ gas mark 7. Line a baking tray with baking parchment and set aside.
- Whisk the flour together in a bowl with the baking powder, pepper, and salt. Grate in the cold butter and then quickly rub it into the flour mixture with your finger tips using a snapping motion until the mixture resembles coarse bread crumbs with some pea sized bits.
- Stir in most of the cheese and the chives, mixing everything well together. (Reserve about 1/3 cup of cheese/40g to sprinkle on top at the end.)
- Pour in the milk and mix to a shaggy dough, using a fork. You may need more or less milk. The dough should not be really wet, but it should all come together as well.
- Tip out onto a lightly floured clean countertop and knead gently a couple of times. Pat into a rectangle. Fold the sides over the center and pat out again. Repeat two times more.
- Pat or roll out to a rectangle that is about 1 1/2 inches thick. Using a four inch floured cutter, stamp out 6 to 8 large scones, using a sharp up and down motion. Do not twist.
- Place, well spaced apart, on the baking sheet. Brush the tops with the extra milk and sprinkle the reserved cheese over top.
- Bake in the preheated oven for 15 to 20 minutes, until well risen and golden brown. Remove from the oven and leave to cool slightly before serving, if serving warm.
- Store any leftovers in an airtight container for up to three days. These may be frozen for up to 3 months (baked or unbaked) so long as they are tightly covered.
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- 1 1/2 TBS light olive oil or avocado oil
- 1 small onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 TBS minced fresh dill
- 2 TBS minced fresh chives
- 1/2 pound (8 ounces/227g) fresh baby spinach, washed and dried
- 1/2 cup (4 ounces/105g) basmati rice, uncooked
- 1 cup (240ml) vegetable broth
- salt and black pepper to taste
- 2 TBS butter or plant butter
- 1 TBS chopped fresh dill
- 1/2 tsp fresh lemon zest
- 1 TBS fresh lemon juice
- freshly ground black pepper
Spinach Rice
Ingredients
- 1 1/2 TBS light olive oil or avocado oil
- 1 small onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 TBS minced fresh dill
- 2 TBS minced fresh chives
- 1/2 pound (8 ounces/227g) fresh baby spinach, washed and dried
- 1/2 cup (4 ounces/105g) basmati rice, uncooked
- 1 cup (240ml) vegetable broth
- salt and black pepper to taste
- 2 TBS butter or plant butter
- 1 TBS chopped fresh dill
- 1/2 tsp fresh lemon zest
- 1 TBS fresh lemon juice
- freshly ground black pepper
Instructions
- Heat the oil in a medium/large saucepan over medium high heat. Once hot, add the onion. Cook, stirring frequently, until the onion has softened and begun to brown.
- Stir in the garlic, first amount of dill and the chives. Cook for another minute or two.
- Start adding the spinach a handful at a time. Once it wilts add more, until all of the spinach has been added and is wilted.
- Stir in the rice and vegetable broth. Season as needed. Bring to the boil and then reduce to a simmer. Simmer, covered, on medium low for 15 minutes. Turn off burner.
- Uncover, dot with the butter. Recover and leave to sit on the heat of the burner for a further 5 minutes. This will allow the butter to melt and make sure the rice has totally cooked.
- Pile into a heated serving bowl, top with the finishing ingredients and serve immediately, forking the garnishes through the rice just before plating up.
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It is not very often that you find a casserole recipe out there that doesn't use canned cream soups in it. I don't have anything against them, myself, but when I am cooking for just one or two people it is a bit of a waste to open a full can.
I found this recipe on a blog called Skinny Spatula and it did not have any soup included in the recipe. Instead you created a creamy sauce with some very simple ingredients. Chicken stock and cream cheese.
- 4 ounces (1 cup/150g) macaroni pasta
- 1/3 of a broccoli crown (about 1 cup) chopped
- 1 tsp light olive oil
- 2 small or 1 large (150g) chicken breast, cut into bite sized pieces
- 1 small onion, peeled and finely chopped
- 1 small clove garlic, peeled and minced
- 3/4 cup (180ml) chicken stock
- 1/3 cup (3 ounces/90g) cream cheese
- 6 TBS grated Mozzarella, divided
- salt and black pepper to taste
- 8 crackers made into crumbs
- 1 TBS melted butter
Easy Chicken Broccoli Pasta Bake
Ingredients
- 4 ounces (1 cup/150g) macaroni pasta
- 1/3 of a broccoli crown (about 1 cup) chopped
- 1 tsp light olive oil
- 2 small or 1 large (150g) chicken breast, cut into bite sized pieces
- 1 small onion, peeled and finely chopped
- 1 small clove garlic, peeled and minced
- 3/4 cup (180ml) chicken stock
- 1/3 cup (3 ounces/90g) cream cheese
- 6 TBS grated Mozzarella, divided
- salt and black pepper to taste
- 8 crackers made into crumbs
- 1 TBS melted butter
Instructions
- Cook the macaroni in a large pot of lightly salted water to al dente, according to the package directions. adding the chopped broccoli to the water for the last 2 to 3 minutes of cook time.
- Drain, rinse with cold water, and drain again. Set aside.
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 4 cup/1 liter shallow casserole dish and set aside.
- Heat the oil in a medium sized non-stick skillet. Add the chicken breast pieces and cook over medium heat until the chicken is cooked through and starting to brown.
- Add the onion and garlic and continue to cook for a few minutes, until the onion is softened. Season to taste with salt and black pepper.
- Add the chicken stock to deglaze the pan and then take off the heat and whisk in the cream cheese, until it melts. Stir in the cooked broccoli and pasta., along with half of the mozzarella.
- Spread into the prepared casserole dish, smoothing the top over. Sprinkle with the remaining mozzarella cheese.
- Whisk the crumbs and butter together and sprinkle over top of the cheese.
- Bake in the preheated oven for 15 to 20 minutes, until golden brown and the cheese has melted.
Did you make this recipe?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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