Can it be possible that we are at the end of January already??? I know! Hasn't the month just flown by! Over in North America kids will be getting ready for Groundhog Day (2nd February) and praying that the groundhog doesn't see his shadow, for if he does . . . there is sure to be at least six more weeks of winter. Crazy but true. I kinda miss Groundhog Day . . . somehow they don't quite get it over here . . . if you greet anyone with the words "Happy Groundhog Day" . . . you are met with either a blank stare . . . or a look which says they are questioning your sanity . . .



You might be asking yourself at this point . . . "What the heck does all this have to do with Lemon and Poppy Seed Drop Scones???" The answer would be absolutely nothing! It's just me babbling on about the first thing that comes into my head . . .



Poppyseed and lemon . . . a quintessential marriage of beautiful proportions . . . they go together oh-so-very -perfectly-well. Kinda like peas and carrots.



In a drop scone? Spread with honey or beautiful lemon curd??? Genius . . . pure genius!! I just love taking something traditional and giving it a unique twist.



Well . . . you just can't get much better than that. (My gas is off again today . . . so once again I can not cook . . . with the stove at any rate. blah . . . )



*Lemon and Poppy Seed Drop Scones*
Family size (must mean at least 4 or five people)

This is another one from my big blue binder. In the amount area it only says family size so I take it to mean that means a lot, because I had a rather large family. Tender and soft with a bit of poppy seed crunch and a hint of lemon, these are fabulous served with honey, or my personal favourite . . . lemon curd.

200g plain flour (2 cups)
¼ tsp salt
2 TBS white sugar
6 tsp baking powder
2 TBS poppy seeds
2 large free range eggs
500ml milk
the grated zest of one unwaxed lemon
2 tsp lemon juice
5 TBS sour cream
4 TBS melted butter
cooking spray for oiling the pan

To serve:
cold butter
Lemon curd (your own homemade or store bought, good quality)
runny honey

Whisk together the flour, salt, sugar, poppyseeds and baking powder in a large bowl. Put the eggs, milk, lemon zest, lemon juice, sour cream and melted butter into a large beaker and whisk them together well. Make a well in the middle of the dry ingredients and pour in the wet ingredients all at once. Whisk together vigorously until they make a smooth batter.

Heat a large non-stick skillet or griddle over medium high heat. Grease lightly with a little bit of oil, swirling it to lightly coat the bottom of the pan, or spray with nonstick cooking spray. Drop the batter onto the heated pan or griddle in heaping dessertspoonfuls. Cook over medium high heat until the surface is coated with small bubbles and the underside is lightly browned before flipping them over to cook and brown the other side. Remove to a plate and keep warm in the oven while you are cooking the rest, using up all the batter. Serve warm with knobs of ice cold butter on top and dollops of lemon curd or runny honey.

These freeze very well. Just pop them between layers of grease proof paper and pop them into a zip lock baggie. You can then take out as many or as few as you want at any given time, warming them up for a few seconds in the microwave.

PS - You can very easily cut this recipe in two if you don't want to make quite so many. I did.



Cooking in The Cottage today, a delicious Quick Beef, Vegetable and Barley Soup!

Most Sunday afternoons I bake something scrummy for a light supper late in the afternoon. We are usually starving when we come in from church and so have a quick bite then . . . so we're not really all that hungry when the evening rolls around. Just a bit peckish . . . a quick scrummy bite is usually all we want.



Sometimes it's a fruity quick bread, or scones . . . or cakes. (I know naughty me!) Today it was these lovely Cranberry, Orange and Pistachio Muffins.



This folks is precisely why I stock up on fresh cranberries when they are abundant in the shops before Christmas. I just throw them in the freezer bag and all. That way I have lots of cranberry scrumminess to look forward to in the winter months . . .



. . . those dark and dull days that are so grey and gloomy . . . with not much to brighten them up. Damp and blah . . .




These lovely little muffins are like pretty little jewels in a winter wasteland! So bright with the cheery red cranberries and green pistachio nuts! Almost Christmassy . . . but they're not for Christmas coz it's January.



Light and moist and oh so yumbly tumbly good Good GOOD!



You can store any that you don't eat right away in a tightly covered tin and refresh them for a few seconds in the microwave before eating. Not that you will have much left over . . . but you might. You never know. Miracles happen every day.



*Cranberry, Orange and Pistachio Muffins*
Makes 6 large muffins, or 8 medium
Printable Recipe

Moist and flavourful muffins with just the right amount of tang and sweetness. The cranberry and pistachio topping is so pretty!

2 large free range eggs
80g caster sugar (scant half cup)
50ml of sunflower oil (1/4 cup)
the finely grated zest and freshly squeezed juice of one orange
150g of plain flour (1 1/2 cups)
2 1/2 tsp baking powder
100g fresh or frozen cranberries (1 cup)

Topping:
50g of fresh or frozen cranberries (1/2 cup)
hand ful of shelled pistachio nuts, chopped
demerara sugar to sprinkle.

Preheat the oven to 180*C/350*F/ gas mark 4. Line a muffin tray with either 6 large muffin cups or 8 medium cups.

Whisk the eggs, sugar, oil, orange zest and orange juice together well. Sift the flour and baking powder into a bowl. Add the wet ingredients all at once and fold together, just to moisten all. Stir in the cranberries. Spoon into the muffin cups, filling them about 2/3 full. Sprinkle the remaining cranberries on top, dividing them amongst each. Sprinkle each with some chopped pistachio nuts and aa generous sprinkle of demerara sugar.

Bake in the preheated oven for 25 minutes without opening the door. When they are ready they should be well risen and spring back when lightly touched.

Remove to a wire rack to cool somewhat before eating. Stire in a anrtight container for up to 3 days. (You can refresh them with a quick burst in the microwave.)



Over in The Cottage today, a delicious Deep Dish Salmon Pie.

Oh, it is bitter cold outside today. Not a day fit for man nor beast. This is a day for hunkering down in front of the fire with a good book, a lap blanket and a plate full of these tasty scones and a hot chocolate (or tea if that's your pleasure!).



We love them stogged full of fat little crunchy currants and sticky plump raisins . . . with a bit of spice. Mixed spice is our preference, which is a spice mixture sold over here in the shops . . . ground cinnamon, coriander, allspice, cloves, nutmeg and ginger . . . warm spices, homey spices . . . there's a recipe to make your own over there ------->> in my right side bar.



You can of course use whichever fruit combination that floats your boat! Dried cranberries and grated orange zest . . . poppyseeds and lemon zest . . . dried sour cherries and almond extract instead of the vanilla . . . toasted pecans . . . finely chopped candied ginger and chocolate chips . . . chopped dried apricots and white chocolate chips . . .



All lovely . . . all comforting . . . all delicious and just perfect for a day like today . . .



This does make a lot, but they freeze really well, either before or after baking. Just wrap up really well and freeze. When you are ready to bake them, just add a few extra minutes to the baking time before you turn the oven off. Easy peasy . . . lemon squeasy.



If you don't want wedges, feel free to pat the dough out into a rectangle, 1/2 inch thick and cut out with square or round cutters. (sharp tap straight down and up to prevent them from being lopsided.) The important thing is that you don't overhandle the dough.



But most important of all . . . quite simply enjoy.



*Basic Fruited Scones*
Makes 16
Printable Recipe

These are lovely and light. Stogged full of lovely currants and raisins and a a bit of spice.

298g of plain flour (3 cups)
73g of caster sugar (1/3 cup)
42g of powdered milk (1/4 cup)
3/4 tsp salt
1 TBS baking powder
1 tsp mixed spice (see recipe on sidebar --->)
3 to 4 ounces dried fruit (currants, raisins, apricots, or other dried fruit, 3/4 cup)
2 large free range eggs
2 tsp vanilla extract
125ml of buttermilk (1/2 cup)
8 TBS cold butter
1 large free range egg, beaten with 1 tsp water for glazing
coarse sugar or cinnamon sugar for topping (optional but good)

Preheat the oven to 230*C/450*F/ gas mark 8. Line a large baking sheet with parchment paper. Set aside.

Whisk together all the dry ingredients in a large bowl. Drop in the butter. Cut it in using a pastry lender, or rubbing it in with your finger tips until you have a crumbly mixture with pieces of fat that are the size of baby peas. Stir in the dried fruit. Whisk together the wet ingredients. Add the liquid ingredients to the dry ingredients, mixing in with a fork and being careful not to overmix. Gently fold together until everything is evenly moistened.

Turn the dough out onto a lightly floured surface and knead a few times. Divide the dough in half. Place both halves onto the prepared baking tray and pat each half into a 7 inch circle, approximately 1/2 inch thick, leaving at least 4 inches between each round. Cut each round into 8 wedges, separating them only very slightly. Brush the tops with the beaten egg/water combination and sprinkle with some coarse sugar or cinnamon sugar, if using.

Place on the middle rack of your preheated oven. Bake for 7 minutes only. Turn the oven off and allow them to sit in the oven for a further 8 to 10 minutes without opening the oven door. They should be golden brown. Remove from the oven at the end of that time and place on a wire rack to cool slightly before cutting apart and eating. Ideally they should be served immediately or at least within a few hours of baking. You can freshen them up by gently reheating in a warm oven. They also freeze well.

We like them warm with butter, but you can have them with whatever you want. Jam and butter are good as are jam and clotted cream.



Cooking in The Cottage today, some delicious Dill Sauced Poached Chicken.

As promised, here I am today with the companion volume to yesterday's cookery book, entitled, Grandma's Recipe Treats, packed with Tasty and Traditional Dishes. Now, if that isn't a title that will tempt you, I don't know what will!



Perhaps I can tempt you with it's beautiful cover, easily wipeable (a plus where cookery books are concerned) and so very pretty with it's flower trellis border and beautiful blooms.



Or maybe you can be tempted with it's fine table of contents . . . 47 pages of taste tempting breads, soups, main dishes and teatime treats, with a variety of crafts, hints and tips interspersed here and there.



Yes, it has crafts and tips! Want to make a pretty apron using a teatowel as a gift for a friend? It's here! Want to know how bake perfect cookies? Grandma's wisdom tells you how. Beauty tips??? Look no further, Grandma knows all!



Each recipe is written with three measurements . . . including metric, weight and North American measures . . . so there need be no confusion, and of course each is accompanied with a delicious looking photograph.



As well there are quaint and beautiful photos scattered throughout, very nostalgic and as comfy as a grannies lap.



I wanted to cook one of the main dishes, as there are some really tasty ones to choose from such as Chicken Pie with a Sweet Potato Topping and Pan Fried Beef with Creamy Mushrooms, but we were going out for supper today so I settled on a teatime treat of Cheese Crusted Potato Scones.



I ran into just a smidgen of trouble . . . the cup size of the mash was either wrong, or the amount of milk was wrong . . . I couldn't really tell which, and so I chose to increase the milk, and they turned out lovely.



Oh so moist with a moreishly crisp crust on the outside, enhanced with scrummy cheddar cheese. These were delicious!



They would be the perfect side to serve with a hot pot of soup, or a plate of delicious stew.



Or even on their own for the teatime table along with plenty of butter for spreading and preserves for dolloping.



Altogether I am delighted with this book and I just can't wait to cook something else from it. It would make the perfect gift for any cook on your Christmas list this year.



*Cheese Crusted Potato Scones*
Makes 6
Printable Recipe

These are delicious, with a moist crumb and crunchy cheese topping, as well as the goodness of whole wheat.

200g/ 7 oz/ 1 3/4 cups self raising flour
3 TBS whole meal/whole wheat flour
1/2 tsp salt
1 1/2 tsp baking powder
25g/ 1 oz/ 2 TBS cold butter, cubed
7 to 8 TBS milk
65g/ 2.5 oz/ 1/4 cup cold mashed potatoes
freshly ground black pepper
2 TBS milk for brushing
40g/ 1 1/2 ounce/ 6 TBS finely grated cheddar cheese
Paprika to dust

Preheat the oven to 220*C/425*F/ gas mark 7. Lightly butter a baking sheet. Set aside.

Measure the flours, salt and baking powder into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles bread crumbs.

Whisk together the mashed potatoes and 4 TBS of milk, seasoning with some black pepper. Add all at once to the dry mixture, adding the remainder of the milk as needed. Turn out onto a lightly floured surface and knead lightly for a few seconds until smooth. Pat into a 6 inch round. Transfer to the buttered baking sheet. Mark the scone into 6 wedges, cutting about halfway down with a sharp knife, but not all the way through. Brush with some milk, sprinkle with the cheese and a faint dusting of paprika.

Bake on the middle shefl of the preheated oven for 16 minutes, or until well risen and golden brown. Transfer to a wire rack and leave to cool for 5 minutes, before breaking into wedges to serve.

Serve warm with butter for spreading, or allow to cool completely. Once cool, store in an airtight tin. Serve split and buttered.

Available at Amazon.co.uk for £8.99
ISBN - 13: 978-0-85775-256-7
Published by Flame Tree Publishing, and also available through the same.

Many thanks to Eleanor and FTP for sending me this delightful book. I give this book a rating of 8 out of 10!! (I took a few points off for the discrepancy in the amount of milk or potatoes in this recipe. As an experienced cook I knew how to correct it, but someone else who has little cooking knowledge might be stumped by this.)



Over in The Cottage today there is a delicious Roasted Lemon Chicken with Croutons.

(canadatrip.co.uk)

Remember, Remember the 5th of November.

Tonight is Bonfire Night. A yearly event, on which we here in the UK comemmorate the capture of a mercenary named Guy Fawkes, who infamously tried to blow up Parliament back in the year 1605. His plot failed of course, and he was caught, tortured and executed summarily. Ever since then, every year on the 5th of November, people all over Britain gather together to celebrate this event in style.


Portrait of Guy Fawkes

For weeks now, children and grown ups have been gathering refuse and combustables in order to create a huge bonfire, as well as creating dummies, which are called "Guys," to throw onto the top of the bonfires. Some children even keep up an old tradition of walking in the streets, carrying "the Guy" they have just made, and beg passersby for "a penny for the Guy." The kids then use the money to buy fireworks for the evening festivities.

On the night itself, Guy is placed on top of the bonfire, which is then set alight; and fireworks displays fill the night sky. It's a much bigger night over here than Halloween is.



Traditonally, there are special treats prepared to go along with Bonfire night . . . baked potatoes, sausages, hot soups . . . cinder toffee. It's all good, and hearty fare . . . designed to warm even the most chilled noses, fingers and toes.

Funny how food eaten out of doors and next to bonfires always tastes pretty wonderful isn't it?

Or is it only me who thinks this???



*Cabbage Soup with Cheese*
Serves 4 to 6
Printable Recipe

My goodness but this is tasty. Just perfect for these cooler autumn nights when one has been out and about in the chill. Makes a sturdy lunch, and a delicious light supper, especially when accompanied with some crusty bread or homemade scones!

8 ounces streaky bacon chopped
1 medium onion, peeled and chopped
1 bunch spring onions, chopped
1/2 head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
2 1/2 pints chicken stock
1 tsp dried parsley
1/4 tsp dried chervil
1/4 tsp dried tarragon
1/4 tsp dried chives
salt and freshly ground black pepper to taste
4 ounces emmenthaler cheese, grated
4 ounces strong cheddar cheese, grated
6 ounces double cream
1/2 tsp dried dill tops
a few dashes of tabasco sauce



Heat a large saucepan over medium high heat. Add the bacon and cook, stirring, until partially crisp. Scoop out with a slotted spoon and set aside. Add the chopped onions and cabbage to the drippings. Cook and saute for about 5 minutes, or until the onion is soft, stirring occasionally. Add the potatoes and chicken broth. Stir in the parsley, chervil, tarragon, chives and potatoes. Bring to the boil. Immediately reduce the heat to low, and simmer for 30 minutes, or until the potatoes are quite tender. Just before serving add the cheeses and cream. Stir to melt the cheese and heat without boiling. Add the bacon, dill and tabasco sauce. Taste and adjust seasoning as necessary. Serve hot. Do Not Boil.



*Cheddar and Chive Scones*
Makes 12
Printable Recipe

These are very easy to make and are very tasty. I like to use a good strong cheddar. I have also used Stilton in the past with excellent results. Delicious split and toasted and spread with butter, or cold and filled with ham and pickle for a tasty picnic lunch!

12 ounces self raising flour
1 1/2 tsp baking powder
pinch salt
2 ounces cold butter
1 1/2 tsp dry mustard powder
1 TBS freshly grated Parmesan Cheese
1/4 cup finely snipped fresh chives
5 ounces cheddar cheese, grated
250ml of milk
a few bits of extra cheese for sprinkling on before baking



Pre-heat the oven to 210*C/425*F. Line a baking sheet with parchment paper, and set aside.

Measure the flour, salt, mustard powder and baking powder into a bowl. Whisk well together. Add the butter and rub it into the flour with your fingertips until it resembles fine bread crumbs. Stgir in the Parmesan and Cheddar cheese and the chives. Stir in the milk with a fork, just to form a soft dough. Turn out onto a lightly floured surface and give it a few turns. Pat out 1/2 inch thick and then cut into two inch rounds with a sharp cutter, giving the cutter a sharp tap, straight up and down. Don't twist the cutter unless you want lopsided scones. Place onto the prepared baking sheet. Brush with a bit of milk and then sprinkle with some extra cheese.

Bake for 10 to 12 minutes until well risen and nicely browned. Remove from the oven and serve.

I'm always on the lookout for a new scone recipe. We do love our scones in this house, to say the least.



They make a nice snack for supper in the evening with a hot drink whilst watching a bit of something on the telly . . . I always keep some done up in the freezer, just waiting for that unexpected company to drop in . . .




We quite often have them on Sunday afternoons. I don't really do a big Sunday Lunch these days, not with church and all . . . we just have what I can rustle up when we get in from church and then I bake us a treat for later on . . . like scones.



This recipe comes from the Australian Women's Weekly Afternoon Tea book. I love the Australian Women's weekly books. They always have nice recipes in them.



I have been wanting to make these for a while now and finally got around to it today. The raisins are my own addition, as is the candied ginger on top. In truth, I don't think I would go to the trouble of adding the raisins again . . . they didn't really add much. The ginger on top though is great! The scones are light and crumbly and that lemon glaze is just the ticket!



They went down a real treat with some hot lemon and ginger tea. A real treat! So good in fact that I might have another one when I get off of here.



Don't they say feed a fever, starve a cold? Or is it the other way around. Me? I'm not taking any chances. I'm not starving anything! (just in case.)



*Gingerbread Scones with a Lemon Glaze*
Makes about 16
Printable Recipe

Delicious scones, with a tender crumb, and a bit of a snap! The raisins are optional. So is the chopped candied ginger on top. Fabulous!

1 ounce butter, softened
55g of soft light brown sugar (1/4 cup, firmly packed)
1 large free range egg yolk
375g self raising flour (2 1/2 cups)
3 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
250ml of buttermilk (1 cup)
2 TBS treacle or golden syrup (can use molasses)
a handful of raisins (optional)
Additional buttermilk for tops

For the Lemon Glaze:
160g icing sugar, sifted (1 cup)
1/2 ounce of butter, melted
1 TBS fresh lemon juice (more if needed)
To decorate some chopped candied ginger or lemon zest(optional)

Preheat the oven to 220*C.425*F/ gas mark 7. Butter a 9 inch square cake tin. Set aside.

Cream together the butter, brown sugar and egg yolk until light and fluffy, in a large bowl. Sift the dry ingredients together. Mix together the buttermilk and the syrup. Add the dry ingredients to the creamed ,mixture along with the buttermilk mixture. Use a knife to cut the buttermilk mixture through the flour to make a soft and sticky dough. (If using raisins add them now.) Turn out onto a lightly floured surface and knead lightly until smooth. Pat out into a 3/4 inch thick round. Cut with a sharp round 2 inch cutter, tapping straight down and up. Place the rounds into the baking pan, just barely touching. Gently knead the scraps and repeat until all are used. Brush the scones with some additonal buttermilk.

Bake for about 20 minutes, until risen and golden brown. Remove from the oven and allow to cool for 10 minutes before proceeding.

Whisk together the ingredients for the lemon glaze until you have a smooth drizzable icing. You may need more lemon juice to give you the right consistency. Spoon this glaze over the warm scones and decorate the tops with some candied ginger or lemon zest.

These scones are best made on the day of serving, although they can be rozen for up to 3 months, unglazed. Thaw in an oven, wrapped in foil, before glazing.



Cooking in The Cottage today, some delicious Stuffed French Toast.