(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 RecipeDelicious 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.
I like to think that I can be pretty thrifty. I hate waste and I try to use up every scrap of what I produce or buy foodwise. Did you know that in a recent study it was found that half of the food produced worldwide is wasted????
I know! Amazing to think of, in light of the fact that upwards of 30,000 people in the world die of starvation each day. It's mind boggling, and so very very sad.
I can remember as a child being forced to eat everything on my plate and told that there were children starving in Africa that would love to have what I had to eat. I often felt like telling my mother that if they wanted it, she was quite welcome to package whatever it was up and send it to them.
In any case, I always ate it, whether I liked it or not. I'd still be sitting at my mother's dining table had I not!
Food is wasted in incredible amounts each day, and whilst there is nothing we can do about a lot of it, we can control how much we waste ourselves in our own homes and families. I just love re-purposing food.
Things like creating tasty casseroles and dishes from leftover meats, cheeses, cakes, cookies, etc.! There is no end to what you can do with them if you just stretch beyond your comfort zone just a teensie bit.
Delicious things like this fabulous breakfast casserole which I cooked today that used up the leftover Black Pepper Biscuits that we had yesterday. You needn't use black pepper biscuits though . . . or scones . . . you can use any you wish, plain, savoury or even sweet.
(Although in the sweeter ones I might leave out the mustard and add some chopped fruit and or nuts. In the case of apple or stone fruits, some cheeses actually go very well, especially cheddar.)
It's also a good way of using up those dry ends of cheese in the fridge that would not get used otherwise. Just sayin' is all.
Yes . . . that is Maple Syrup on mine. Don't judge me. A bit of bacon would have also gone down really well . . . floppy crispy please! (NO, that is not a contradiction in terms, it's how I like my bacon . . . floppy in some parts and crisp in others.
serves 6 - 8, depending on appetites
This
is one of those delightful breakfast casseroles you put together the
night before and bake in the morning. It also works if you make it in
the morning and bake it at night for supper. Heck, I've even baked it
right away and it's always delicious! Makes great use of those leftover
biscuit (scones) you want to get used up!
6 TBS unsalted butter, melted
300g of torn biscuit (scone) pieces (about 3 heaped cups)
9 large free range eggs, beaten
16 ounces grated cheese (strong cheddar, Emmenthal, Gruyere, Blue, or
whatever cheese or combination you like)
1 1/2 to 2 TBS Dijon mustard
(The milder in flavour the cheese you have used, the more mustard you will want)
Dash of cayenne pepper (optional)
750ml of milk (3 cups)
fine seasalt and freshly ground black pepper to taste
Place
the biscuit bits in a large bowl. Pour the melted butter over and toss
together. Let sit for a few minutes, so that the biscuits absorb the
butter. Toss in the cheese. Beat the eggs, milk, mustard and any
seasoning you are using together in a large measure. Pour this over top
of the biscuit bits and cheese. Give it a good stir and then cover and
let sit in the refrigerator overnight (all day or not as required)
When
ready to bake, preheat the oven to 180*C/350*F/ gas mark 4. Butter a
13 by 9 by 2 inch baking dish. Pour the mixture into the baking dish.
Cover
and bake for 30 minutes. Uncover and bake for 30 minutes longer, until
the eggs are set and a knife inserted in the centre comes out clean.
Serve warm.
Note: you may scale this up or down. For each
additional biscuit, add another egg 2 tsp of butter, 1 ounce of cheese,
1/2 tsp of mustard and approximately 80ml (1/3 cup) of milk. You may
also add some chopped fresh herbs, up to 2 TBS if you so desire.
I grew up in the land of biscuits . . . no they were not cookie. Cookies are called biscuits over here in the UK)
Rather they were beautiful, flakey, and savoury (only very rarely sweet) quick breads quite similar in texture and flavour to what is called a scone over here.
Some might question the difference between a scone and biscuit. There has been a great deal of debate over this very topic. I would have to say as subtle as it is . . . it is there.
A scone will use butter and either cream or soured/plain milk, whereas in North America biscuits use either shortening or lard and buttermilk or plain milk, are less sweet and more savoury.
They can have things like cheese, bacon, onions/scallions and sometimes ham in them. Scones can have these things in them as well, although I would say that then they are more like biscuits than scones.
Does that make sense? I know, very confusing to say the least.
Another difference is in the way the fat is added. Here in the UK the fat is most always rubbed into the flour with the fingertips.
In North America it is "cut" in . . . using a pair of forks, two double bladed knives or a pastry blender.
Both benefit from using a light hand when preparing them. Both rise although I would have to say that Biscuits are usually flaky whilst scones have a more crumbly texture.
Biscuits are meant to be eaten hot or warm from the oven. Scones are almost always eaten cold.
I say Vive la difference! Both are beautiful and scrummy and moreishly delicious and both have their uses!
Today I baked some beautiful Black Pepper Biscuits.
I wanted to serve them with some good cheese and some of my latest batch of homemade Spicy Plum Chutney.
Oh my . . . they went down a real treat.
The biscuits were flakey, savoury and peppery, which went beautifully with the cheese and chutney. These would be great served with some smoked gammon or slices of crisp bacon as well . . . and cheese of course!
I think they would make great little chicken salad sandwiches and would also be a lovely host to egg mayonnaise!
Just look at that beautiful texture.
I just can't think of anything that wouldn't taste better sitting on top of one of these, split, buttered and warm from the oven, or a bowl of soup that wouldn't be enhanced by their presence! Enjoy!!
*Black Pepper Biscuits (Scones)
Makes 16 to 18 (2 inch) biscuits
Printable Recipe
Beautifully fluffy and peppery. Perfect to serve with chutney's, cheeses, salty meats (bacon, ham, proscuitto) or with hot soups and stews.
8 ounces plain flour (2 1/4 cups) divided
1 TBS Baking Powder
1/2 tsp bicarbonate of soda
1/2 tsp fine sea salt
1/2 to 1 TBS freshly ground black pepper
4 ounces chilled vegetable shortening,
divided into 2 ounce lots (1/4 cup and 1/4 cup)
250ml of cold buttermilk (1 cup)
softened butter for brushing
Preheat the oven to 230*C/450*F. Lightly butter a large baking sheet. Set aside.
Remove 8/10 of an ounce of flour (1/4 cup) and set aside. Whisk the remaining flour together in a large wide bowl with the baking powder, soda, salt and black pepper. Add half of the shortening in bits and then work it into the flour using a pastry blender, two forks or two round bladed knives. The mixture should look like well crumbled feta cheese. Scatter the remainder of the shortening over top in bits and continue to work in with your fingertips, until you have no pieces which are larger than a pea. Shake the bowl occasionally to move any bigger bits up from the bottom. Do not over work.
Make a deep hollow in the centre of this mixture and add about 3/4 of the buttermilk, reserving some for later if needed. Stir in with a fork, using broad strokes to quickly pull the flour into the milk. Mix just until the dry ingredients are moistened. Sprinkle the remaining flour onto a clean surface. Turn the dough out onto it and turn to lightly coat. Pat lightly into a round which is 1/2 inch in depth. Brush any visible flour off the top. Cut into 2 inch rounds with a round biscuit cutter, using a sharp tap up and down, remembering not to twist the cutter. (Twisting results in a lop-sided biscuit.) You can pull the scraps back together to cut out additional biscuits. They will not be quite as tender as the first ones, but good all the same. Place onto the baking sheet, leaving some space in between each.
Bake for 6 minutes in the upper third of the oven. Rotate the pan and bake for an additional 4 to 6 minutes, until they are a light golden brown. Remove from the oven and brush the tops with some softened butter. Serve hot.
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.
I've been trying to run down the fresh goodies in my fridge and larder this week in preparation for us going on holidays soon. I never like to go away leaving much in the fridge to go off. We will only be gone for about a week, but still . . .
It's been rainy and nasty as well . . . soup weather. I sure hope that this rain doesn't go on for long! I hate to think of us spending a week up in Cumbria being totally rained in, but nevertheless . . . as Todd says, nobody comes to England for the weather!
I made us this tasty soup today for our lunch. It's adapted from a recipe I found in the October issue of Good Food Magazine. Theirs was accompanied by curried pinwheel breadrolls, but I thought that I would make curried pinwheel scones instead, coz . . . we like scones, and I didn't have any bread mix that their recipe called for in the house.
It also gave me a chance to use this handy new tool I picked up the other day when I was out. The Tala Cook's measure. I found it in Hobby Craft strangely enough! I just love it!! Internally graduated, for precise weighing of dry ingredients such as sugar, rice & flour, it makes a great alternative to a set of scales. It worked like a charm. In fact I liked it so much that I have decided to give one of you, my readers, one as a gift! It doesn't matter where you live. I'll send it anywhere. To be in on the giveaway, all you have to do is leave a comment on this post and sign up as a follower. If you are already a follower, just let me know in your comment. I'll draw one of your names when I get back from my holiday and I may even throw in a special little surprise extra! Good luck everyone!
In the meantime, have some soup!
*Curried Lentil Soup*
Serves 4
Printable Recipe
Quick, easy, filling and delicious!
2 TBS curry paste (Choose your own poison according
to how strong you want it. I chose a milder one)
1 medium onion, peeled and chopped
2 medium carrots, peeled and grated
5 ounces red lentils (about 3/4 cup)
1 litre of hot vegetable stock (about 4 1/2 cups)
salt and white pepper to taste
Heat the curry paste in a saucepan for about a minute over medium heat. Add the onion. Cook and stir for a further 2 minutes until fragrant. Stir in the carrots and lentils to coat with the onions and curry paste. Pour in the hot stock. Bring to the boil, then reduce to a simmer and cook for 25 to 30 minutes until the lentils are tender. Blitz with a stick blender until smooth. Alternately blitz carefully in a stand blender or a food processor until smooth. Season to taste with salt and pepper and then serve, ladled out into heated bowls.
*Curried Pinwheel Scones*
Makes 12
Printable Recipe
Golden brown and crusty outside, meltingly tender inside, and swirled with delicious curry spice.
8 ounces flour (2 cups)
1/2 tsp salt
4 tsp baking powder
1 TBS sugar
4 ounces cold butter, cut into bits (1/2 cup)
150ml of cold milk (2/3 cup)
1 TBS Curry Paste
Preheat the oven to 220*C/425*F/ gas mark 7. Butter a large baking sheet. Set aside.
Sift the flour into a bowl along with the salt and baking powder. Drop in the butter and rub it into the flour mixture until it resembles bread crumbs. Stir in the sugar. Stir in the milk until you have a soft dough. Tip out onto a lightly floured surface and knead several times. Pat out into an 8 by 12 inch rectangle. Spread the curry paste all over the top. Roll up from the long side tightly, like a jelly roll. Pinch the seam closed. Using a sharp knife cut into 12 1-inch slices. Place onto the prepared baking sheet, leaving some space in between each for spreading.
Bake for 15 to 20 minutes until lightly browned. Serve hot with soup.
There are some delicious Leek, Mustard and Parsley Stuffed Jacket Potatoes over in the Cottage today.
One of my favourite things about late summer is the abundance of summer berries . . .
There's still the odd strawberry hanging about, but in truth they're mostly gone by now, but the shop shelves are now filled with beautiful Scottish and British Raspberries . . .
Lovely Blackberries from Kent . . . the hedgerows are beginning to fill up with them as well . . .
Beautiful plump Blueberries from Devon . . .
Oh such a lovely lot of berries . . . sweet and delicious and perfect for light desserts and sauces.
Beautiful desserts such as this spiced berry compote. Delicious in it's own right . . .
but equally as scrummy spooned warm over vanilla ice cream . . . the warm juices trickling down the cool vanilla mountain and mingling with it's sweet milkyness . . .
Or served cold in a bowl and topped with a dollop of softly whipped cream . . . perfect foil for it's heady richness and beautiful colours . . .
or . . . and this is the creme de la creme . . . spooned onto the bottom of a buttery fruit scone and topped with tasty dollop of Clotted Cream a la creme tea!
And . . . why not! mmm . . . mmm . . . mmm . . .
*Spiced Summer Berry Compote*
Serves 6
Printable Recipe
Rich and heady. Beautifully coloured. Simple. Perfect with some cold ice cream, vanilla of course!
400g of fruit (a generous pound) blueberries, raspberries, blackberries, loganberries, tayberries etc.
(I use about half blueberries)
4 TBS caster sugar
3 TBS spiced berry squash drink mix, undiluted (can use a fruit flavoured liqueur such as framboise)
Put half of the berries (blueberries) into a heavy bottomed saucepan. Sprinkle with the sugar and the berry squash drink mix. Slowly bring to the boil, then reduce the heat and simmer just to the point where the berries seem about to burst. Remove from the heat. Stir in the raspberries, blackberries and any other fruit you are using.
Serve warm in glasses or small bowls, or spooned over ice cream.
Delicious also spooned between fruited scones along with a nice dollop of clotted cream. The ultimate in a cream tea!
What can be better than some lovely scones on a late afternoon . . . all short and buttery . . .
flakey and tender . . .
There are sweet scones, just perfect with jam or marmalade, and a nic ehot cuppa . . . and then there are savoury ones, just right for serving on their own, or with breakfast or lunch or supper on the side.
I like them both equally. Both are lovely . . . but how can you improve on perfection??? How indeed!!
By stogging some savoury scones full of cheese and then baking them, that's how!
Lovely savoury scones, with a bit of crunch from the polenta, but short and flakey and filled with Double Gloucester Cheese . . . oozing out when you bit into them . . . perfect with soups, or stews . . .
Chili Con Carne . . . salads, or even on their own. This is my best idea yet, I think! Very moreish!
*Cheese Filled Cornmeal Scones*
Makes 12
Printable Recipe
Short and scrummy and stogged full of lovely oozing Double Gloucester Cheese!
7 ounces plain flour (1 1/2 cups)
2.5 ounces coarse polenta (1/2 cup cornmeal)
1 TBS baking powder
1/2 tsp salt
1/2 tsp cayenne pepper
3 spring onions, trimmed and chopped
3 ounces cold white vegetable shortening (Trex or Crisco)
125ml of whole milk
125ml of sour cream
4 ounces Double Gloucester Cheese, cut into 12 cubes (Can use Colby or Monterey Jack Cheese)
Preheat the oven to 220*C/425*F/ gas mark 7. Dust a baking sheet lightly with flour. Set aside.
Sift the flour into a bowl along with the baking powder. Whisk in the salt and cornmeal. Drop in the fat and rub it in lightly with your fingers until the mixture resembles coarse crumbs. Stir in the Cayenne pepper and the onions. Beat together the sour cream and milk. Stir into the flour mixture with a fork, using only as much as you need to form a soft dough. (You may or may not need it all.) Do not overmix.
Dump onto the baking sheet and knead lightly about 10 times. Pat our into a 12 by 8 inch rectangle. Using a pizza cutter for ease, or a sharp knife, cut the rectangle into 12 (4 by 2 inch) smaller rectangles. Place a cube of cheese about 3/4 of an inch from one short edge. Moisten the edges all around with water and then fold the dough over the cheese to form a 2 inch square. Firmly pinch the edges all the way around to enclose. Spread out on the baking sheet.
Bake 12 to 15 minutes, or until well risen and lightly browned. Serve warm. Store any leftovers, tightly covered, in the refrigerator.
Note - You can reheat any leftover scones by wrapping in foil and heating in a 180*C/350*F/ gas mark 4 oven for 10 to 15 minutes, or until heated through.
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