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.

(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.

The English, especially English men, find a particular comfort in drawing closed the curtains on a leaden afternoon sky, lighting the fire and enjoying some little delicacy that they can toast and butter themselves.  

Afternoon Winter Teas have the capacity to chase away the Winter blues like nothing else can  . . .

makes 18 to 24

What would afternoon tea be without a plate of tasty sandwiches?  (Choose 3 of the below fillings)

12 thin slices of white or wholemeal bread, crusts removed
room temperature butter, for spreading
sea salt and freshly ground black pepper as desired

For the egg and cress filling:
2 TBS good quality mayonnaise
1/2 tsp finely grated lemon zest from an unwaxed lemon
2 hard boiled eggs, peeled and chopped
a handful of mustard cress

For the Gentleman's Morsels:
1/4 pound shaved roasted ham
apricot jam, seived
Dijon mustard

For the Roast Beef:
1/4 pound thinly sliced rare roast beef
horseradish mayonnaise
a handful of rocket leaves

For the Parma Ham and Fig filling:
1/4 pound of parma ham
1 ripe fig
1/2 tsp balsamic vinegar
1/2 tsp olive oil
handful of rocket leaves

For the Stilton and Pear filling:
50g of Stilton cheese, thinly sliced (1/4 pound)
1 ripe firm pear

To cut sandwiches, lay your hand on top of the sandwich and lightly press down. Using a serrated knife and a gentle sawing motion, cut diagonally into quarters or lengthways into 3 fingers.

For the egg and cress sandwiches, thinly butter 4 slices of the bread.  Combine the mayonnaise, lemon zest, egg and season with some black pepper, folding together well.  Spread evenly on half the slices of bread.  Sprinkle with the cress and top with the remaining 2 slices of bread.  Cut as above.

To make the Gentlemen's Morsels., thinly butter 4 slices of the bread.  Spread 2 slices with seived apricot jam.  Spread the other 2 with Dijon mustard.  Lay the ham evenly over top of 2 slices and top with the other 2.  Cut as above.

For the Roast Beef, thinly butter 4 slices of the bread.  Spread 2 slices with the horseradish mayonnaise.  Top with the roast beef and season to taste.  Sprinkle with the rocket and top with the other 2 slices of bread.  Cut as above.

For the Parma Ham and Fig sandwiches, thinly butter 4 slices of bread and fold ham on top of two of them.  Cut the fig into thin wedges, remove and discard the skin and then arrange the wedges on top of the ham.  Whisk the vinegar and oil together.  Season with a bit of salt and pepper.  Drizzle over the figs.  Top with rocket and the remaining slices of buttered bread and cut as above.

To make the Stilton and Pear sandwiches, thinly butter 4 slices of bread.  Arrange the stilton over 2 slices of the bread.  Slice the pear into thin wedges, removing and discarding the core, then arrange on top of the cheese. Season with black pepper, then top with the remaining slices of bread and cut as above.
Note:  If you are not serving these right away, cover and chill in the refrigerator until you are ready to serve.  Dust with paprika just prior to serving.

Makes 25

A drop scone or pancake by any other name.  Yummy.

150g of self raising flour (1 cup + 2 TBS)
1 TBS caster sugar
pinch of salt
185ml of milk (3/4 cup)
1 large free range egg
butter to brush the grill

to serve:
softened butter
preserves

Sift the flour, sugar and salt into a bowl.  Beat together the milk and egg.  Add all at once to the dry ingredients and whisk together until smooth.  Heat a large griddle pan, or nonstick frying pan.  Brush with butter.  Drop the batter by tablespoons onto the heated griddle.  Cook until bubbles appear on the surface and the bottom is lightly browned.  Flip over and cook on the other side until golden.  Allow to cool completely and serve with some softened butter and jam for spreading.
Cook in the preheated oven for 15 to 20 minutes until golden brown and cooked through.  Delicious!

TO make the frosting, whisk together all ingredients unil smooth and creamy.  If you think it is too soft, chill it for about 1/2 an hour prior to using.  Spread generously on top of the cooled cake and sprinke with chopped nuts, if using.  Store any leftovers in the refrigerator.

I Knew then that I wouldn't have time to bake another cake from scratch, so I gave Todd a quick buzz on his mobile and asked him to bring us home a Victorian Sponge from M&S.  It was actually quite good for a store bought cake.  Here is my recipe for one you can bake yourself from scratch and I can tell you that it is very very good.

(If you so wish you can use 170g of butter, or 12 TBS,
but your cake won't be as light in texture)
170g caster sugar (1 cup)
1/4 tsp vanilla extract
3 large free range eggs, beaten
170g self raising flour (a scant 1 1/2 cups)

To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top


Butter and base line two 7 inch sandwich tins.  Set aside.  Preheat the oven to 180*C/350*F/ gas mark 4.

Cream the butter, margarine, sugar and vanilla together until light in colour and fluffy.  Gradually beat in the eggs, a little at a time, beating well after each addition.  If the mixture begins to curdle, add a spoonful of the flour.

Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter.  Divide the batter evenly between the two cake tins, leveling off the surface.  Make a slight dip in the centre of each.

Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched.  Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.

Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using).  Place the other cake on top, pressing down lightly.  Dust with icing or caster sugar and serve.
It's not really all that hard if you follow a few rules of thumb . . .

1. Use a good quality loose leaf or bagged tea
2. This must be stored in an air-tight container at room temperature
3. Always use freshly drawn boiling water
4. In order to draw the best flavour out of the tea the water must contain oxygen, this is reduced if the water is boiled more than once.
5. Measure the tea carefully
6. Use 1 tea bag or 1 rounded teaspoon of loose tea for each cup to be served, plus one for the pot.
7. Allow the tea to brew for the recommended time before pouring
8. Brewing tea from a bag in a mug? Milk in last is best . 

"Tea! Thou soft,thou sober, sage, and venerable liquid, thou female tongue-running, smile-smoothing, heart-opening, wink-tipping cordial, to whose glorious insipidity I owe the happiest moment of my life, let me fall prostrate!"
Colley Cibber, The Lady's Last Stake, 1708  

And there you have it.  A Winter's day mood brightener for two.   

 

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.