Showing posts sorted by date for query Scones. Sort by relevance Show all posts
Showing posts sorted by date for query Scones. Sort by relevance Show all posts
This recipe I am sharing today is not only very tasty, but also quite family friendly, simple to make and fairly healthy, especially if you use the leanest ground turkey you can buy and a low fat cheddar. It is also very economical! So its a winner all round!
I confess that I am not overly fond of ground beef. It goes back to my childhood I guess. Mom always bought really cheap ground beef. It was fatty and full of gristle and sometimes bits of bone. If there was any gristle or bone in it, it always seemed to end up on my plate and as soon as it hit my teeth I would be gagging! Very unpleasant.
I do eat ground beef now, but not very often and I always grind my own when I do. Did you know that when you are buying ground beef at the shops, the meat in your pack can come from several animals, but if you buy a piece of beef and trim it, then grind it yourself, you know for sure it came from just one.
The protein in Turkey alone could make it a Super Food, but actually this lean meat has much more to offer. It is also chock full of nutrients, particularly niacin, selenium, vitamins B6 and B12, and zinc. These nutrients are heart-healthy and also valuable in helping to lower the risk for cancer.
Turkey is also one of the leanest protein foods and is low in calories, making it an excellent healthy food choice. The selenium in it has been shown to inhibit cancer development, improve the immune system, and aid in the metabolism of our thyroid hormone.
We love turkey and turkey, it seems . . . loves us!
This is really a very easy bake to make. Turkey is browned in a pan along with some finely chopped onion. (Just spray the pan with some low fat cooking spray.) I like to add a few herbs and some salt and black pepper for more flavor. You could also add chopped celery if you wanted to.
This gets spread in a baking dish and topped with a layer of grated cheddar cheese. I use cheddar because it is a favourite of ours and packs a lot of flavour in, so you don't need as much cheese as you would another type. I use a lower fat cheddar. It works beautifully.
You sprinkle the cheese over the cooked turkey in a baking dish and then beat together some baking mix, milk and eggs and pour that over top. Then it is as simple as popping it into a hot oven and baking it until it is done. Presto, you have a delicious entree that the family will love. I often add a layer of chopped cooked vegetables between the layer of turkey and the cheese. Also, very good and healthy too! (I make my own homemade baking mix. The recipe is below.)
Yield: 4
Cheesy Turkey Burger Bake
prep time: 15 minscook time: 30 minstotal time: 45 mins
A simple bake which is not only delicious but very easy to make and family friendly. Serve with your favourite vegetables and salad if you wish!
ingredients:
1 pound lean ground turkey
1 medium onion, finely minced
1/4 tsp garlic powder
1/2 tsp each dried parsley, sage and thyme
salt and black pepper to taste
120g grated strong cheddar cheese (1 cup)
60g baking mix (1/2 cup, something like Bisquick or Tea Bisk)
(Or you can use a homemade version, see link)
240ml whole milk (1 cup)
2 large free range eggs
instructions:
Preheat the oven to 200*C/400*F/ gas mark 6. Butter an 8 inch square baking dish. Set aside.
Spritz
a skillet with some low fat cooking spray. Add the ground turkey and
chopped onion, and brown until evenly cooked and no longer pink. (I
mash mine with a potato masher as I am cooking it. to help break it
up.) Stir in the garlic powder and herbs. Season to taste with salt
and pepper. Scrape into the baking dish. Spread out into an even
layer. Sprinkle the grated cheese evenly over top. Whisk together the
baking mix, milk and eggs. (Or blitz in a blender to combine.) Pour
over the turkey and cheese.
a skillet with some low fat cooking spray. Add the ground turkey and
chopped onion, and brown until evenly cooked and no longer pink. (I
mash mine with a potato masher as I am cooking it. to help break it
up.) Stir in the garlic powder and herbs. Season to taste with salt
and pepper. Scrape into the baking dish. Spread out into an even
layer. Sprinkle the grated cheese evenly over top. Whisk together the
baking mix, milk and eggs. (Or blitz in a blender to combine.) Pour
over the turkey and cheese.
Bake in the
preheated oven for 25 to 30 minutes until cooked through and the cheese
has started to turn golden brown. Remove from the oven and let stand
for several minutes before cutting into squares to serve.
preheated oven for 25 to 30 minutes until cooked through and the cheese
has started to turn golden brown. Remove from the oven and let stand
for several minutes before cutting into squares to serve.
- If desired you can add a thin layer of cooked vegetables over the
turkey before sprinkling the cheese over top. Chopped broccoli is nice as are
peas/corn/carrots, or chopped cooked spinach,etc.
Created using The Recipes Generator
Yield: 24
Homemade Baking Mix
prep time: cook time: total time:
This is mix which comes in really handy to have in the cupboard, ready to use for making muffins, pancakes and all sorts.
ingredients:
1260g of plain flour (9 cups)
245g milk powder (1 cup)
5 TBS baking powder
50g white sugar (1/4 cup)
1 TBS salt
220g white vegetable shortening (1 cup)instructions:
Whisk flour, dry milk
powder, baking powder, sugar, and salt in a large bowl until thoroughly
combined. Cut shortening into dry ingredients with a pastry cutter,
about 1/2 cup at a time, until mixture resembles cornmeal. Store in an
air-tight container for up to 3 months.
To make Waffles:
Measure 260g (2 cups) of the mix into a bowl. Beat together with 310ml
milk (1 1/3 cups), 2 TBS vegetable oil and 1 egg. Pour into centre of
hot greased waffle maker. Close lid. Bake about 5 minutes or until
steaming stops. Remove with a fork and keep warm. Makes about 12.
powder, baking powder, sugar, and salt in a large bowl until thoroughly
combined. Cut shortening into dry ingredients with a pastry cutter,
about 1/2 cup at a time, until mixture resembles cornmeal. Store in an
air-tight container for up to 3 months.
To make biscuits/scones:
Measure 260g (2 cups) of the mix into a bowl. Stir in 180ml buttermilk
(3/4 cup) with a fork, Pat out, cut into circles and bake in a
220*C/425*F/ gas mark 7 oven for about 10 minutes. Makes six large
biscuits (scones).
Measure 260g (2 cups) of the mix into a bowl. Stir in 180ml buttermilk
(3/4 cup) with a fork, Pat out, cut into circles and bake in a
220*C/425*F/ gas mark 7 oven for about 10 minutes. Makes six large
biscuits (scones).
To make Pancakes:
Measure 260g (2 cups) of the mix into a bowl. Whisk in 3 TBS sugar, 2
tsp baking powder, 2 TBS vegetable oil and 2 eggs. Whisk together until
smooth. Cook as per regular pancakes on a greased griddle. Drop 1/4
cupful at a time onto hot greased griddle. Cook until the edges are
dry, flip and cook until golden. Makes about 14.
Measure 260g (2 cups) of the mix into a bowl. Whisk in 3 TBS sugar, 2
tsp baking powder, 2 TBS vegetable oil and 2 eggs. Whisk together until
smooth. Cook as per regular pancakes on a greased griddle. Drop 1/4
cupful at a time onto hot greased griddle. Cook until the edges are
dry, flip and cook until golden. Makes about 14.
Measure 260g (2 cups) of the mix into a bowl. Beat together with 310ml
milk (1 1/3 cups), 2 TBS vegetable oil and 1 egg. Pour into centre of
hot greased waffle maker. Close lid. Bake about 5 minutes or until
steaming stops. Remove with a fork and keep warm. Makes about 12.
Created using The Recipes Generator
We had friends pop in the other day when I was making this so I simply popped some vegetable chips into the oven and we had it with them and some steamed baby peas. Everyone loved it. In fact my friend's husband had seconds! Bon Appetit!
One of the most popular traditions here in the UK is the Cream Tea.
A Cream Tea, also known as a Devon Tea, Devonshire Tea or a Cornish Tea, consists of a light repast of hot pots of tea accompanied by fresh butter scones, butter for spreading, red fruit preserves, and clotted cream.
I had my very first Cream Tea one year while we were down in Devon
visiting Todd's late Aunt Doris. We enjoyed it sat in a lovely tea
room, looking out over the Bristol Channel, opening out into the Irish
Sea.
We had rain the whole time we were down there, but that day the
sun was shining brightly. Although we don't drink tea or coffee for religious reasons that has never hampered us from enjoying a Cream Tea as they always offer herbal infusions as well.
I fell in love with the tradition of Cream Teas on that day and with clotted cream!
The scones used are more often than not fruited scones. You can find my recipe for them here. You wouldn't think that scones with raisins, sultanas or currants in them would taste that good topped with jam and cream, but surprise!
They are fabulous! This recipe I am showcasing here today, Cream Tea Trifle Pots is loosely based on the idea of the Cream tea, or at least the scone, jam and clotted cream aspect of it!
Fresh scones are crumbled into the bottom of pretty glasses. Pick your prettiest ones because this dessert surely deserves to be shown off in the best way!
You drizzle a bit of sherry mixed with honey over them. I have used apple juice because we also don't do alcohol for religious reasons. The juice and honey work beautifully.
Over that you spoon a mixture of sliced fresh berries which you have stirred together with strawberry preserves. If you have never mixed your fresh berries with a bit of jam, you are really missing out on something special. The jam really enhances the flavour of the fresh berries.
Over that goes a layer of fresh custard. I bought mine ready made from
the chiller cabinet at the shops the other day, but you can also find my
recipe to make your own here. Failing that you could just use vanilla pudding. It will be sweeter than custard though as custard is not really overly sweet.
Finally you top each pot off with a dollop of lovely clotted cream and a fresh berry. I know that finding clotted cream is very difficult outside the UK. In America all dairy products need to be pasteurised, which is why its hard to find it there. You can just use plain whipped cream, or you can try to make your own.
You could also substitute creme fraiche or mascarpone cheese. Although mascarpone would work on its own as a substitute for clotted cream, you can make a more convincing faux clotted cream with the addition of heavy whipping cream.
Combine 1 part heavy cream with 2 parts mascarpone cheese and beat until the mixture resembles whipped cream with soft peaks. If you wish, you can flavor the mixture with vanilla extract, lemon extract or sugar to taste. For this purpose I would leave it plain.
*Cream Tea Trifle Pots*
Serves 6
Easy to make and even easier to eat! Inspired by the flavours of the traditional British Cream Tea.
400g sliced fresh strawberries (2 cups)
4 TBS strawberry preserves
4 currant or sultana scones
3 TBS apple juice or sherry mixed with 1 TBS liquid honey
500ml prepared custard (2 cups)
227g tub of clotted cream (about 1/2 cup)
fresh berries to garnish
Put your sliced berries into a bowl. Stir together with the
strawberry preserves and set aside. Crumble the scones into 6 dessert
glasses. Whisk together the apple juice/sherry and honey. Drizzle over
the crumbled scones in the glasses.
Divide the fruit mixture between the
glasses. Top each with an equal amount of custard. Spoon a dollop of
clotted cream over top of each and garnish with a fresh berry.
Refrigerate if not serving right away.
Whether you choose to make this really simple by using ready made products like the scones, custard and cream, or you choose to do it all from scratch, your family is bound to enjoy this lovely cream tea dessert in a glass! Bon Appetit!
Ahh . . . the weekend. I love to spoil my husband a bit at the weekend by baking him something special, either for breakfast, teatime or dessert.
The fact that I also get a tiny bit spoiled by doing so is an added bonus. This morning I decided to bake him some scones to greet him when he came downstairs after waking up.
I am not sure if the smell of them baking helped him to wake up with a smile on his face or not, but he was really looking pretty happy when he opened the door to the lounge! Oaty Cinnamon Scones . . . they smell heavenly when they are baking.
Why is it that cinnamon anything smells sooooo good? I don't know, but I maybe should dab some behind my ears the next time we are going out. What do you think?
These scones are filled with the goodness of whole wheat and rolled oats, as well as the other ingredients. They are flaky and delicious!
I like to stir some dried currants into them when I bake them.
My husband really enjoys that fruit extra. But you could leave them out if you wanted to, or use raisins, or chopped dried apricots or sour cherries, or even nuts.
Just think to yourself, what goes with cinnamon and would be perfect in an oaty scone . . . . hmmm . . . I can hear your wheels turning.
They are also glazed with a cinnamon glaze that you apply while the scones are warm and fresh from the oven. Just pour it over. Let it get into all of the nooks and crannies . . .
These are lovely served warm . . . with some butter and jam and a hot cuppa . . .
Today I used raspberry jam . . . and soft butter . . . raspberry jam and fruited scones are a beautiful combination . . .
It also gave me an excuse to use my new little red tea pot, which I am right in love with! Its so cute. Why is anything tiny automatically cuter?
I also used one of my Emma Bridgewater mugs . . . my husband isn't normally allowed to touch them. He is too rough with china. Its a man-thing that they don't understand.
He puts them into the sink when he is done, which I suppose I should be happy about . . . not so much the throwing the spoon into the sink when he is done though . . .
which really can cause injury to china and stuff . . . that's why I usually only give him the old stuff to use. The stuff I don't mind getting chipped etc.
Oh, I know . . . I am naughty to save the best things for other occasions, and for special photographs. I just can't help myself. I've seen too many things broken through the years by carelessness.
Its a man thing I know. Just don't leave his monkey wrench out in the rain. Chances are they'll be keeping company with the kitchen scissors he's been forbidden to use, but does anyways. ☺
*Oaty Cinnamon Scones*
Makes 8
Deliciously wholesome. Serve warm with butter and jam for a breakfast treat!
140g plain flour (1 cup)
70g whole wheat flour (1/2 cup)
60g rolled oats (3/4 cup)
50g soft light brown sugar (1/4 cup)
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
125g butter, cut into cubes (1/2 cup)
120ml milk (1/2 cup)
75g dried currants (1/2 cup)
For the finishing glaze:
130g icing sugar
2 TBS milk
1/2 tsp ground cinnamon
Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking tray with baking paper. Set aside.
Whisk
the flours, sugar, baking powder, salt and cinnamon together in a
bowl. Drop in the butter. Cut the butter into the dry ingredients
using a pastry blender until crumbly. Stir in the dried currants. Stir
in the milk to give you a soft dough. Tip out onto a lightly floured
surface and knead a couple of times. Pat out into a six inch circle
about 1 inch thick on the prepared baking tray. Cut into 8 wedges using a
sharp knife, but do not separate the wedges. (Leave in a circle.)
Bake for 20 to 30 minutes until golden brown.
Seriously I do so love my husband, and I do love spoiling him. But . . . the cost of a Pound store mug versus a £30 Emma Bridgewater mug . . . well, I am sure you totally understand! Why risk the tears. (He is worth more than the cost of any mug to me in all truth.) Happy Canada Day to all my Canadian Readers! Enjoy!
I have to say that one of my absolute favourite things is Lemon Curd. I could sit down and eat it with a spoon.
I have always made my own. Its not all that hard to do and tastes unbelievably better than the store bought stuff. Seriously.
I found myself with some lemons and limes that needed using up today and I had in mind to do a Lemon & Lime curd, but was a bit unsure as to what proportions of each I should use.
After doing a search I found what looked like a great recipe on the Waitrose site. I decided to charge things up a bit however and add some fresh ginger root to the mix, as I also had a knob of that which needed using up.
The people at English Provender had once sent me some Lemon and Ginger Curd and it was very moreish, so I thought why not!
The end result was something so fabulous that I think you are really going to love it!
Its tart and sweet and has just a bit of gingery heat to it, but not obnoxiously so.
This would make a fabulous filling for a cake I think . . . maybe even a banana cake . . . hmmm . . . the wheels are turning.
I also make a lovely lemon drizzle loaf which uses lemon curd, so I think I am going to try using some of it in that. (You will find that recipe in the same place as my regular lemon curd recipe. See link above.)
See how lovely and thick it is? And tis photo was taken while it was still a bit warm.
I couldn't wait to show you. It thickens up beautifully in the refrigerator.
Mmmm . . . so tasty. I had a huge Bon Maman jam jar from some jam I had gotten a while back at Costco and that is what I have used to store it in.
I think we will make pretty short work of this.
I couldn't resist trying some on top of a soda cracker just to taste it . . . you know how it goes. Oh boy. This is one gorgeous curd!!
I hope you will give it a go. Making curd is not that easy if you follow the directions perfectly. And even if your eggs do end up curdling a bit, its not the end of the world, just strain out the curdles.
It will still be perfectly edible, but in all truth if you are careful and temper your eggs first, then that just won't happen!
*Lemon, Lime & Ginger Curd*
Makes 600ml (2 1/2 cups)
Creamy,
tart and tangy. This gorgeous spread is very simple to make and tastes
fabulous spread onto warm scones or toast, between cake layers etc.
the finely grated zest and juice of 2 limes
the finely grated zest and juice of 3 lemons
1 inch piece of fresh ginger root, peeled and finely grated
250g caster sugar (1 1/3 cup)
125g butter, cut into small bits (1/2 cup)
4 large free range eggs, beaten
Place the grated ginger root, lemon and lime zests and juices into a
heatproof bowl, large enough to fit over a pan of gently simmering
water. Stir in the sugar and add the butter. Place over the simmering
water and cook, stirring occasionally until the butter and sugar both
melt.
Whisk a bit of this hotter mixture into the beaten eggs to temper it,
then slowly whisk the eggs back into the bowl of juices, etc. Make sure
you don't forget to temper the eggs as you will end up with scrambled
egg.
Continue to cook, stirring constantly, until the mixture thickens
enough to coat the back of a wooden spoon. This will take 20 to 25
minutes over water at a low simmer. Stirring is not optional, you must
stir it continuously or the mixture will not thicken evenly.
Remove the bowl from the pan and strain the curd into clean and
sterilised jars. (This is not totally necessary, but I like to strain
any solids out so that the mixture is completely smooth.)
Cover and allow
to cool completely before storing in the refrigerator. This will keep
for about a week. So I would give a jar away. I am sure nobody will
refuse it.
I adapted this recipe from one I found on the Waitrose site for Tangy Lemon and Lime Curd. I thought that fresh ginger would be a fabulous addition to the flavours and I was right! I love it when that happens!
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