Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts
I love this time of year when the hedgerows are beginning to fill up with wild blackberries. We grow our own in our garden as well.
This is the perfect time of year to make beautiful jams and baked treats with all of the bounty. Cooking apples are coming into their own as well. Combining the two into a fabulously tasty jam just makes sense.
We grow some really lovely cooking apples here in the UK. They are called Bramley Apples and they are the UK's favourite cooking apple.
Large, flattish, green in appearance, sometimes with a bit of a red flush, its flesh is white, juicy and quite acidic which makes them perfect for cooking with.
They turn into a frothy pulp when cooked, which makes them perfect for pies, cakes, applesauce and jams.
I think nature is so wonderful. Ofttimes you will find that fruits and vegetables which naturally have a great flavour affinity for being combined with each other happen to ripen at the same time.
I only made half the recipe today as there are only two of us in this house and one of us isn't supposed to eat jam. I also have to apologise for my lack of jars.
I have found myself in the unfortunate position of not having any empty jars, so a leftover takeaway tray has had to suffice.
I know you will forgive me for such a poor presentation, especially if you make this jam and then taste how delicious it is!
Oh, I had great plans in my head for how I was going to show this to you, but alas . . . even the best of plans go astray!
Don't let my failing in presentation put you off from making this delicious jam! It truly is fabulous, and such an easy make.
Just equal quantities of cooking apple and blackberries. Make sure you pick and clean the blackberries well. If you are using wild ones, soak them for a bit in salt water to draw any worms and grubs out.
Just fill a large bowl with tepid water and add two heaped TBS of salt. Carefully dump in the berries and then let them sit for about 10 minutes or so. Swish them around for a bit to draw out any stubborn ones.
The grubs will die and float to the top. You may not find any, but it is worth the extra effort to flush them out.
Discard any debris or grubs, drain the berries and then continue with the recipe. You will want to do this about an hour prior to starting your jam.
Jam sugar is a type of sugar which has had pectin added to it to aid in the quick setting up of jams and the preservation of their colour.
I believe in North America it is called Gelling Sugar. Essentially it is sugar with pectin and citric acid added.
Without it you would have to boil your fruit for a much longer time in order for it to set properly. It is doable, but using jam sugar shortens the cook time immensely, and ensures a perfect finish.
As you can see this is lovely and thick, and my husband says it is really delicious!
I had huge plans to bake some fresh scones to showcase it as well, but I spent most of today upgrading my phone so you will have to make do with buttered toast . . .
I actually made the jam yesterday . . . it is lovely and thick today . . .
Perfect. Not too sweet and just a bit tart from the cooking apples . . .
Toast and jam is one of my favourite things, or at least it used to be before I became a Diabetic. Now it is just a delicious dream, and a once in a blue moon tiny taste.
Apple & Blackberry Jam
Yield: Makes 6 (1 cup/240ml) jars
This is the best time of the year for making this delicious jam. with local cooking apples ready for the picking and the hedgerows filling up with wild blackberries. Its a lovely time of year.
ingredients:
- 500g fresh blackberries (a generous pound)
- 500g cooking apples, peeled, cored and cut into chunks (a generous pound)
- 100ml water (3 1/2 ounces)
- the juice of one small lemon
- 1 KG jam sugar (5 1/4 cups)
instructions:
How to cook Apple & Blackberry Jam
- Put the blackberries, apples, water and lemon juice into a large saucepan or preserving kettle over medium heat. Bring to the boil. Reduce to a simmer and cook for 10 minutes, then add the sugar. Bring back to the boil and then boil, stirring for 10 minutes, until the sugar is well dissolved and the jam holds its shape when spooned onto a cold plate. Spoon into clean and sterile jars and seal according to the manufacturers instructions. Store in a cool dark place. Refrigerate once opened.
I've been meaning to ask you. What do you think of me letting you know on Sundays about my planned recipes for the week?
I thought that if I did that then you could make sure you had in the main ingredients you might need to make them. Or would you rather it be a big surprise?
It also helps me in the planning of my week as well. Do tell as I really value your opinion. This page is as much yours as it is mine!
I confess to being rather lazy at times. That's why I just love strips cookies. You know the kind I mean? You shape them into two flat logs on a baking sheet, create a dip in the middle and then fill that dip with something scrummy and bake.
The magic happens when you take them out of the oven and slice them into diagonals . . . what once was two becomes two dozen. Bingo! No fuss. No muss. It's as simple as cutting them with a knife. Quick as a wink.
I just adore this chocolate and cherry version . . . with it's rich chocolate dough and it's sweet Morello Cherry Jam filling. So delicious! I just adore jam . . . especially if it is in, on or around biscuits and cakes. tarts . . . toast, scones . . . I just adore jam full stop.
These have the added scrumminess of a white chocolate drizzle over top. Soooo good. Love, Love, LOVE white chocolate too!
Altogether, these were quite scrumptious. I hope you will give them a try. Resistance is futile. You will fall in love. I promise.
*Chocolate and Cherry Diagonals*
Makes 4 dozen
Printable Recipe
Scrummy chocolate cookies, stogged full of chocolate chips, cherry preserves and a drizzle of white chocolate. Very quick and easy to make!
280g plain flour (2 cups)
2 ounces unsweetened cocoa powder (not drink mix) (1/2 cup), sifted
1/2 tsp bicarbonate of soda
1/4 tsp salt
150g of caster sugar (3/4 cup)
85g of soft light brown sugar (1/2 cup packed)
6 ounces butter, softened (3/4 cup)
2 large free range eggs
12 ounces semi sweet chocolate chips (2 cups)
about 6 TBS Morello cherry preserves
To drizzle:
4 ounces white chocolate, cut into bits
Preheat the oven to 180*C/350*F/ gas mark 4. Line two large baking sheets with baking parchent. Butter the parchment lightly. Set aside.
Cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time. Sift together the flour, salt, cocoa powder, and soda. Stir this into the creamed mixture. Stir in the chocolate chips.
Shape the dough into 4 (12 inch) long logs on the baking sheets, leaving lots of space in between them for spreading. Using your thumb, make a shallow trough down the middle of each. Spoon the cherry preserves into the troughs.
Bake for 14 to 18 minutes in the heated oven, until a toothpick inserted in the centre of one of the logs comes out clean.
Remove the baking sheets to a wire rack to cool completely.
Carefully melt the white chocolate in a bowl over simmering water. (Don't allow the water to touch the bottom of the bowl, not to get into the chocolate or it will seize.) Drizzle this over the cooked cookie logs. Allow to set completely before proceeding.
Once completely cooled and the white chocolate has set, cut the logs diagonally into 1 inch wide strips. Store in an airtight container.
One of the things I missed when I first arrived here in the UK was tinned pumpkin. It was very difficult to find and if you did find it, it cost you an arm and a leg. I used to be able to get it at Waitrose down south and Sainsbury's. Recently I scored big time when our local Aldi had it in as a special deal. I bought about 20 cans! Todd thought they would think I was crazy buying so many, but I didn't care. If there is one thing I have learned in my years over here, it's to take advantage of a chance when you get it, because you might never get another one! Kind of like making hay while the sun shines!
It was a little cool today and so Todd wanted me to make him some soup for lunch. I didn't do anything special, just opened a couple of tins of Bean and Bacon Soup. He loves that kind.
I had never heard of Bakewell anything until I moved over here to the UK. I have always, however, had a great fondness for almond flavoured cakes and bakes.
Don't get me started on chocolate covered almonds either . . . I cannot resist!
I had not been here very long when I ran into Bakewell Tarts . . . .
Little pastry cases filled with a layer of jam and topped an almond frangipane cake, and glazed with an almond iced, garnished with a candied cherry.
Todd just loves these. LOVES LOVES LOVES I have always found them a tiny bit cloying and somewhat too sweet.
That was my first experience with Bakewell, little did I know how very good they could actually be . . . until I baked my own . . . you can see those here.
That was when I truly fell in love with the Bakewell combination.
Since then I have played with the flavours of Bakewell baked goods, making Bakewell Whoopie Pies, Bakewell Slices, Bakewell Scones . . .
Raspberry Bakewell Overnight Oats, and . . . a traditional Bakewell Tart . . . just to name a few of my Bakewell creations.
Each one incredibly scrummy and yummy in their own unique Bakewell ways. But what is a Bakewell supposed to be you might well ask. Wikipedia describes it as thus:
The Bakewell tart developed as a variant of the Bakewell pudding in the 20th century. Although the terms Bakewell tart and Bakewell pudding have been used interchangeably, each name refers to a specific dessert recipe. The tart is closely associated with the town of Bakewell in Derbyshire.
Simple, right? Wrong . . . not so simple . . . there are as many variants and claims to invention as there are months in the year.
It is indeed a very intriguing question, one without a succinct answer except to say . . . almond flavour figures big when it comes to Bakewell anything.
And we shall leave it at that. This Bakewell Blondie is a small batch recipe I adapted from a full sized one I found here. The pictures looked amazing . . .
But in all honesty I didn't really want that much temptation laying around. Todd can only eat so much and I didn't want to be snuffling up the leftovers myself.
So I cut the recipe in half as best as I could and baked it in a 9 by 5-inch loaf tin, which is the perfect pan for baking small batch bars.
I was really pleased with the outcome until I realised that I had forgotten to put the almonds on top before baking . . . not a problem.
I drizzled an almond glaze over the cooled bars and then sprinkled toasted flaked almonds on top of that. Perfect!
These are fabulous little bars. FAB-EWE-LOUS! (And yes I know that is not the way to spell fabulous, I am trying to make a point here. They are really tasty!)
So good in fact that I am glad I only made a small batch. Rich, fudgy, sweet . . . dense and filled with white chocolate chips and almond flavours . . . with a swirl of raspberry jam and then that almond glaze and those flaked almonds.
Can you say M O R E I S H? I hope so because that is what these are! Incredibly edibly moreish.
Small Batch Bakewell Blondies
Yield: Makes 8 blondies
These amazing brownie type of bars are fudgy, sweet and gooey with jam. I have glazed them with an almond glaze and sprinkled toasted flaked almonds on top for a cookie bar you won't be able to resist!
Ingredients:
For the bars:
- 120g butter, melted (1/2 cup)
- 50g caster sugar (1/4 cup)
- 50g soft light brown sugar (1/4 cup packed)
- 1 large free range egg, beaten
- 1/2 tsp almond extract
- 50g ground almonds (1/3 cup)
- 100g plain flour (1 cup, minus 3 TBS)
- 1/2 TBS cornflour (cornstarch)
- 100g white chocolate chips (1/2 cup)
- 8 tsp raspberry jam
For the glaze and topping:
- 65g icing sugar (1/2 cup)
- few drops of almond extract
- hot water
- a handful of toasted flaked almonds
Instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Line a 9 by 5 inch loaf tin with baking parchment, leaving an overhang. Set aside.
- Beat together the melted butter and both sugars until smooth. Beat in the egg and almond extract. Stir in the flour, corn flour and ground almonds until smooth and well mixed. Stir in the white chocolate chips. Spoon the mixture into the prepared baking tin. Smooth the top.
- Dollop the raspberry jam evenly spaced over top in little puddles. Using a skewer, lightly swirl it through the blondie mixture.
- Bake in the preheated oven for 30 to 35 minutes, until they are done with a slight wobble in the centre. This could take longer, or it could take less time. Start checking at 25 minutes. It all depends on how hot your oven runs.
- Leave to cool completely in the tin before lifting out onto a cutting board.
- Whisk together the icing sugar, almond extract and just enough water to give you a thickish drizzle that you can easily flick over the top of the bars. Drizzle it over and then sprinkle with the almonds.
- Allow to set and then cut into 8 bars. Store any leftovers in an airtight container.
If you only bake one thing this weekend, let it be these!
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may report it to me at: mariealicejoan at aol dot com Thanks so much for
visiting. Do come again!
My husband and I have been members of the National Trust for about 10 years now. We both just love visiting historical homes and gardens so it has always been worth it to us. A yearly membership works out a lot cheaper than having to pay entrance fees each time we visit one of the National Trust places.
We recently visited Erddig, which is near Wrexham in Wales. "Widely acclaimed as one of Britain's finest historic houses, Erddig is a fascinating yet unpretentious early 18th-century country house reflecting the upstairs downstairs life of a gentry family over 250 years.
We both thoroughly enjoyed our visit to this great historical home. We found it quite astonishing that the orignal owner of the Estate was simply a "Mr" and not a person of noble birth. Judging by everything that was on this property, he was one very wealthy individual, and one could tell by all of the photographs and paintings that, although they had lots of money and servants, their servants were very much cared for and well treated.
We spent a wonderful day there exploring all the nooks and crannies and the beautiful gardens. So much so, that we plan on going back again soon. There was so much still left to explore, and one visit just didn't do it enough justice.
One of the things we both look forward to when we are visiting these places is having a light lunch in the cafes that are, in most cases, right on the grounds. Lovely little places where you can get everything from soup to nuts . . . always very tasty stuff!
We shared a delicious cheese and onion sandwich and some hot cocoa the day we were there, but right next to the cash register in the cafe was a little leaflet for sale,, containing some of the recipes from Erddig House, dating back to the 1700's.
It was only a pound, so how could I resist!! Of course I had to pick it up!
That night I made us the carrot soup for our tea from the leaflet, and let me tell you . . . it was the MOST delicious carrot soup I have ever, ever eaten! It should have served at least 4 people but Todd and I polished it off between the two of us. NOT A PROBLEM! It was rich and creamy and had the most wonderful flavour. Carrots, potatoes, celery, turnips, onions and lettuce . . . a delicious combination of simple garden fresh ingredients!
This is now our 'alltime' favourite soup.
*Erddig Carrot Soup*
Serves 4 to 6
Printable Recipe
Taken from a 'Receipt Book 1765', the second oldest Erddig cookery book.
2 ounces butter
2 large onions
2 large potatoes
2 pounds carrots
1/2 pound turnips
1/2 head celery
1/4 lettuce
3 1/2 pints (about 7 cups) vegetable stock
salt and pepper to taste
Peel and chop all of the vegetables. Melt the butter in a large pot. Add the onion and saute until golden. Add the potatoes and stir well. Add the remainder of the vegetables and the stock. Bring to the boil, then simmer until all the vegetables are tender. Liquidise. Check for seasoning and adjust as necessary.
I also baked up some very delicious Cheese Scones to have with the soup. They went down a real treat!! You can find the recipe HERE.
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