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
It's been positively frigid here today in the North West, which is a shame really as it seems as if we have had no summer at all this year. A few days which we could call warm, but that was it.
The fiddliest bits are grating the cheese and peeling the potatoes.
There's nothing too out of the ordinary here . . . bacon, cabbage, onions . . . Gruyere and Cheddar cheeses . . . dried herbs, and some chicken stock and that's basically it!
The end result is a simple, yet hearty soup that is deeply satisfying and quite filling, and very,very delicious! My husband likes his with buttered bread . . . myself . . . I'm a cracker girl. ☺
Today was definitely soup weather and what a soup this is! Cabbage Soup with Cheese! This is one of my favourite soups, and I don't make it near often enough. I say that to myself every time I make it!
Not only is it delicious but it's really quick to make as well. Once you have all of the vegetables chopped, it goes together lickety split.
And none of the veg has to be precisely cut either, so that makes it even quick.
The fiddliest bits are grating the cheese and peeling the potatoes.
I always buy little tubs of already chopped bacon/pancetta/lardons which I keep in the freezer so that if I am ever in a real hurry, I can just throw them in as they are.
There's nothing too out of the ordinary here . . . bacon, cabbage, onions . . . Gruyere and Cheddar cheeses . . . dried herbs, and some chicken stock and that's basically it!
The end result is a simple, yet hearty soup that is deeply satisfying and quite filling, and very,very delicious! My husband likes his with buttered bread . . . myself . . . I'm a cracker girl. ☺
Who would have thought that at the beginning of September you would be wanting to tuck into a nice hot bowl of soup.
The weather is just crazy . . .
This soup recipe is an oldie but a goodie. I think you will love it. It's almost like a cabbage chowder.
*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.
*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.
Yes, they are a bit of a cheat in that they use a tin of refrigerated biscuits, but sometimes you really don't have time to make a bread from scratch. Sometimes you need a bread to serve with something and you need it now!
Buttery and fluffy, these practically melt in your mouth. Unbelievably easy, these are fool-proof and can be on the table in about 15 minutes from start to finish.
Seriously. You can't get much faster or easier than this. I know that many would think me terrible to use a refrigerated biscuit, but sometimes you just have to do what you have to do. And where is the crime in using a convenience ingredient once in a while??
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With the holidays coming up we are all going to be super busy, but that doesn't mean we can't still serve something tasty to our family. Or maybe you are stuck looking for a last minute, quick and easy bread to serve with your holiday meal?
These will certainly be welcome on any holiday table. Yes, they are that delicious, and nobody really needs to know how you made them!
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These are perfect served alongside of soups and salads for a quick and easy side for lunch, or with meat stews, goulash, pasta or even a special meal for dinner. I would not be ashamed to serve these to anyone.
In fact, I am having my family over for dinner today and I am serving them to them for Sunday Dinner. I guarantee they will be gobbled up!
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I have used the tin of Pillsbury biscuits that have ten biscuits. You can use any type of Pillsbury biscuit, however. All will work well.
Not only that, but you can make them up ahead of time and then just throw them into the oven for a quick refresh right before your meal!
Plus, they use simple everyday ingredients that most of us have in our kitchen all the time!
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WHAT YOU NEED TO MAKE EASY GARLIC & HERB ROLLS
Other than the can of biscuits, you probably have everything you need in your kitchen right now, and if you are like me, you always have a tin of these biscuits lurking in the refrigerator. You never know when they are going to come in handy!
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- 1/4 cup (60g) butter, melted
- 1 TBS freshly grated Parmesan cheese
- 3/4 tsp garlic powder (not salt)
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley flakes
- 1 (16 ounce) tube of refrigerated buttermilk biscuits
.JPG "Easy Garlic & Herb Rolls")
If you use salted butter as I do, there is no need to add any salt to the recipe. Do make sure you use Garlic powder and not Garlic salt.
Are your herbs fresh? I purchase only enough herbs at any given time to keep for no longer than a year and I refresh them yearly. I know this seems like a bit of an expense, but if you do it a few herbs at a time it isn't that much.
You can buy most herbs in bulk at the bulk barn. Only buy what you think you can reasonably use and for the rare herbs that you will only be using sporadically, buy even less.
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In the UK you won't be able to purchase the refrigerated tins of biscuit dough, but you can quickly throw together a small batch of plain scones.
Just brush the tops of them with the garlic & herb butter prior to baking to perfection.
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HOW TO MAKE EASY GARLIC & HERB ROLLS
Nothing could be easier, I promise!
Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a medium muffin tin with some non-stick cooking spray.
Whisk together the butter, herbs and garlic powder in a small bowl
Open the can of biscuits and place one biscuit in each muffin cup. Brush the tops with half of the butter mixture. Sprinkle with the cheese.
Bake in the preheated oven for 8 to 10 minutes until golden brown.
Remove from the oven and brush with the remaining butter. Remove from the tin and serve immediately.
.JPG "Easy Garlic & Herb Rolls")
I confess that only nine of these biscuits are going to make it to the table because I have already snuffled one up. Naughty me.
I know. I have zero willpower when it comes to things like this.
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If you have the time and you are really wanting to make a roll from scratch, do check out the following:
THE BEST LION HOUSE DINNER ROLLS - These are undoubtedly the lightest, fluffiest, tastiest rolls you could ever want to eat. Very easy to make as well. If you are looking for a great holiday roll, look no further!
QUICK AND EASY NO YEAST DINNER ROLLS -These are quick and easy to make and quite delicious. If you are only wanting a few rolls, then this is the recipe to use.
Yield: 10
Easy Garlic & Herb Rolls
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Delicious rolls that you can have on the table in about 15 minutes. Perfect for those times when you want a tasty dinner roll but are lacking in time!
Ingredients
- 1/4 cup (60g) butter, melted
- 1 TBS freshly grated Parmesan cheese
- 3/4 tsp garlic powder (not salt)
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley flakes
- 1 (16 ounce) tube of refrigerated buttermilk biscuits
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a medium muffin tin with some non-stick cooking spray.
- Whisk together the butter, herbs and garlic powder in a small bowl
- Open the can of biscuits and place one biscuit in each muffin cup. Brush the tops with half of the butter mixture. Sprinkle with the cheese.
- Bake in the preheated oven for 8 to 10 minutes until golden brown.
- Remove from the oven and brush with the remaining butter. Remove from the tin and serve immediately.
Thank you for visiting! Do come again!
One thing we always have lots of in the larder is jars of jams and preserves. I don't think I could live without a variety of them on tap for me to use in various ways . . .
Sometimes in the evenings when we are watching the telly and feel a bit peckish, we will have a treat of hot buttered toast spread with jam or marmelade.
We just adore freshly baked scones with cream and strawberry jam. Can you imagine a Cream Tea without strawberry jam??? It's totally unthinkable!!!
A moist Victorian Sponge is just not the same without a thick layer of raspberry jam in the middle, although I do enjoy lemon curd once in a while, but . . . can you still call it a Victorian Sponge without the jam?
I also love to bake biscuits that have jam in the middle.
Soft and tender molasses jam jams are so lovely and tasty with a hot drink in the middle of the afternoon. My mouth starts to water just thinking about them . . .
Oh, and don't get me started to thinking about lintzer cookies, all buttery and crisp and filled with . . . raspberry jam . . . their tops all sweetly dusted with icing sugar . . .
That white powder on the upper lip's a dead giveaway isn't it? There's no denying you've been raiding the tin . . .
One of my favourite things of all though . . . is . . . raspberry shortbread.
O-H-M-Y-G-O-O-D-N-E-S-S!!!!!
That crisp short textured buttery base . . . topped with sweet raspberry preserves and then . . .
that buttery crumble topping. Can anything on earth possibly taste any better??? I think NOT!
Let's just skip having tea all together today. We'll just settle for dessert
*Raspberry Shortbread*
Makes 12 to 16 wedges
Printable Recipe
Picture sweet buttery melt in your mouth crunch, stogged full of delicious raspberry preserves and you have these delightful shortbread biscuits. These are a real favourite around here.
16 ounces butter, at room temperature
4 large egg yolks
400g sugar
560g flour
2 tsp baking powder
1/4 tsp salt
350g raspberry jam, at room temperature
70g icing sugar, sifted
Pre-heat the oven to 180*C/350*F. You will need a 10 inch tart pan with a removable bottom or you can just use a 9 by 13 inch baking pan.
Cream the butter until soft and fluffy with a hand mixer, or in the bowl of a food processor. Beat in the egg yolks. (alternately whiz them for a few seconds in the food processor until combined) Stir together the sugar, flour, baking powder and salt. Add to the butter/egg yolk mixture, mixing just until incorporated and the dough comes together. (Do the same in the food processor, blitzing it several times until a dough forms) Divide the dough in half.
Press one half of the dough evenly into the bottom of the tart tin, or the baking pan, pressing it down to compact it slightly.
With a spoon or spatula, spread the jam evenly over the surface to within 1/2 inch of the edge of the dough all the way around. Take the remaining half of the dough and crumble it evenly over top of the jam, covering it completely.
Bake in the heated oven until it is lightly golden brown. This should take between 30 and 40 minutes. Remove from the oven and dust with the icing sugar. Cool on a wire rack before removing the sides of the pan. Cut into wedges with a serrated knife to serve. (If you have used a baking pan, just cut into squares.) Store in a tightly covered container. This keeps very well.
Delicious Cherry Granola Breakfast Buns.
A drop type of scone, all short and buttery . . . each crumbly buttery
mound filled with delicious cherry preserves and topped with some
crunchy granola.
Baked until golden brown and then glazed with a
delicious vanilla icing drizzle.
Oh so good! Sweet and savoury at the same time, with some crunch and meltingly buttery goodness.
What's not to like??
Oh, and did I remember to tell you that they are quick as a wink to
make, easy and you can have them on the table in about 20 minutes???
Well . . . You can! Go on . . . what you waiting for??? Your family will thank you for them!
*Cherry Granola Breakfast Buns*
Makes 12
Printable Recipe
Buttery drop scones, filled with cherry preserves and granola crumbles, and then glazed with a delicious vanilla drizzle. Yummo!
280g plain flour (2 cups)
2 tsp baking powder
1/2 tsp baking soda
1 TBS caster sugar
3/4 tsp salt
8 TBS butter, melted
225ml of cold buttermilk (1 cup)
cherry fruit preserves
1 crisp granola bar crumbled (I used Nature's Valley honey and oat)
to glaze:
2 heaped dessertspoons of icing sugar
milk
vanilla
Preheat the oven to 220*C/425*F/ gas mark 6. Line a baking tray with parchment paper. Set aside.
Whisk together the flour, baking powder, soda, salt and sugar. Stir together the melted butter and cold buttermilk. Stir this into the flour mixture. You should have a somewhat sticky dough of dropping consistency. Drop this mixture by heaped tablespoonful's onto the prepared baking sheet, leaving some space inbetween for spreading. You should get 12 mounds.
Using the back of a wet teaspoon, make a shallow hollow in the centre of each. Drop a scant teaspoon of cherry preserves into each hollow. Sprinkle some of the crumbled granola bar over each.
Bake for about 15 minutes, until browned on the bottoms and golden on the tops. Remove from the oven. Allow them to cool for a few minutes.
Whisk together the icing sugar along with a few drops of milk and vanilla, to make a drizzable consistency glaze. Drizzle over top of the breakfast buns. Serve while still warm. Store any leftovers in an airtight container. Reheat briefly in the microwave before serving. (Not too long as you don't want the jam to get too hot, about 15 to 20 seconds should do the trick.)
These are the perfect thing to bake for your sweetheart (s) this month, don't you think? Bon Appetit!
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@aol.com
One of the flavours I love most about Easter is the tasty flavour of a Hot Cross Bun. They have been in the grocery shops over here since Christmas practically, but I like to savour them closer to the holiday. I find it makes them just that much more special! I hate overkill and that's what the shops do . . .
Last year I made Hot Cross Scones, which were fabulous. You can find that recipe HERE. I know you will enjoy them and I plan on making them at least once during the coming weeks.
I also made the traditional Hot Cross Buns. OH so scrummy. Oh, they try to dress them up with all sorts in the shops . . . apples, dates, etc. . . . I am afraid I love the good old fashioned mixed fruit ones best of all. You can find that recipe HERE.
This year I thought I would bake some deliciously different Hot Cross Muffins. All the flavours of a hot cross bun, except in a muffin. Moist and scrummy and on the table in about half an hour's time, including the mixing up!
You can't beat that for almost instant gratification! Stogged full of dried fruit and spiced with the warm flavours of cinnamon, cloves and nutmeg, these are real winners! I hope you'll give them a try!
Only a couple of days until spring officially arrives people!! Yipee!!
*Hot Cross Muffins*
Makes 12
Printable Recipe
All the flavours of a hot cross bun, except a lot quicker and easier to make! Scrummy!
8.5 ounces of plain flour (2 cups)
5 ounces mixed dried fruit (1 cup)
3.5 ounces caster sugar (1/2 cup)
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp bicarbonate of soda
2 large free range eggs
8 fluid ounces of milk (1 cup)
2 ounces of butter, melted (1/4 cup)
2 TBS grated orange rind
4 ounces sifted icing sugar (1 cup)
4 tsp milk (approximately)
Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup muffin tin with paper liners. Set aside.
Measure the flour, dried fruit, sugar, baking powder, cinnamon, nutmeg, cloves,soda and orange rind into a bowl, whisking all well together. Beat together the milk, eggs, and butter. Add all at once to the dry ingredients. Mix together only to moisten. Spoon the batter into the muffin cases.
Bake for 25 minutes, until risen and lightly browned. Remove from the oven. Tip out onto a wire rack to finish cooling completely.
Whisk together the icing sugar ane enough water to make a creamy drizzle. Spoon over top of the cooled muffins in the shape of a cross. Enjoy!
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Having cooked a ham at the weekend, I found myself with a quantity of ham that I needed to use up. I did send some home with Cindy and Dan, but that still left me with some to use up myself.
I enjoyed myself some ham and eggs for supper last night, and today I fancied something which I had seen on a blog I like to visit from time to time. This recipe I am sharing today for Honey Ham Biscuit Sliders was adapted from a blog called Plain Chicken.
There is really nothing new under the sun. I am sure that this is a recipe that actually originates from the Pillsbury site. In fact, I did find a more glorified version of them on the Pillsbury page.
I preferred this much simpler version, however. I already had everything I needed in the house to make them for one reason.
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I thought as well that it would be much easier to adapt the Plain Chicken version down into a size which I would find more manageable, there being only one person in my household.
I do that with a lot of things these days. I hate waste, and when you are a person living on your own like I do, it is very easy to waste food.
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Although I have given you the amounts and instructions to make a full version of the recipe, I have basically cut it back to make only four biscuits. I did four in a small loaf sized tin, and then I baked the remaining biscuits in another tin the same size.
These I can freeze and then take out and enjoy another time when I am wanting a nice piece of bread to enjoy with a bowl of soup or a stew, etc.
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Basically, what I did for just four was to shave off some of my ham, enough for four small sandwiches. I then put the biscuit bottoms in the buttered pan, topped with a squirt of honey mustard, a hefty pinch of Swiss cheese, the baked ham and then the top biscuit.
I then brushed them with a bit of soft butter and baked them, brushing them with some honey when they came hot out of the oven. It was very easily done.
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WHAT YOU NEED TO MAKE HONEY HAM BISCUIT SLIDERS
This is what you will need to make a full-sized version of the recipe. Once you open the biscuits you need to bake them anyways, which is why I baked the excess ones on the side.
- 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
- 1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
- 1 cup (130g) grated Emmenthaler/Swiss cheese
- honey mustard
- 1 TBS butter, melted
- 2 TBS honey, gently warmed
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If you are in the UK, you will not be able to find the refrigerated biscuits. I have left a link in the notes to the recipe where you can find a recipe to make plain scones.
These can quite easily be used in the place of the refrigerated biscuits. I tell you how.
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I grated my own cheese for these. In a recipe such as this you really want to grate your own cheese. They do add stuff to already grated cheese so that it flows easier, grating your own is the way to go and prevents any additives from interfering with the integrity of the recipe.
I used Heinz Honey Mustard. I was wishing I could get Honey Cup mustard. Back in the day prior to my moving to the UK, I only ever used that kind of mustard on my sandwiches. I have not seen it here since I moved back to Canada so I am assuming it's no longer available here.
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I just used regular butter and honey to brush on the tops of these. In fact, my butter was quite soft so I didn't bother to melt it, I just brushed it on.
My honey was a creamed honey and there was a layer of liquid honey laying on top of the container, so I just brushed that on as well without heating it. No problem.
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What you end up with at the end are lovely little biscuit sandwiches, filled with gooey melted cheese and a bit of spark from the mustard, saltiness and smoke from the ham and a touch of sweet on top from the honey.
Simple and altogether quite delicious.
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HOW TO MAKE HONEY HAM BISCUIT SLIDERS
Nothing could really be simpler than these. I think you will agree! Perfect for entertaining and last minute snacks!
Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
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Open the can of biscuits. Split each biscuit into two layers. (This is easily done, just gently pry the biscuit apart with your thumbs, starting at the center of the biscuit. They come apart quite easily.)
Layer as follows in the tin: bottom half of biscuit, honey mustard, Swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
Brush the tops of each biscuit with some of the melted butter.
Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.
.JPG "Honey Ham Biscuit Sliders")
Really nothing could be easier to make than these. Especially with the benefit of having refrigerated biscuits on hand!!
They would be great to serve on game nights when you have a crowd over, or for kids' parties, or on the side of a bowl of soup as a hearty main meal. In the morning when you are entertaining for brunch.
I really can't think of anytime these wouldn't be welcome and enjoyed by all and sundry!
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Some other delicious ways of using up leftover ham that you might enjoy:
HAM & CHEESE CASSEROLE - Ham, noodles and green beans in a rich and cheesy sauce. A bit of cracker crumbs and cheese provide a nice crunchy topping. I love a crunchy topping on a casserole, don't you?
CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS -You can't beat a delicious bowl of soup with some cheesy dumplings on top. This is especially tasty. It's one of my favorite soups to make with leftover ham.
Yield: 10
Honey Ham Biscuit Sliders
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Quick, easy and delicious. This is a recipe that is going to come in handy any time of year, be it when you are wanting something quick to serve alongside a bowl of soup, or as a snack on game night. These tasty biscuit sandwiches are great for breakfast, lunch or dinner!
Ingredients
- 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
- 1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
- 1 cup (130g) grated Emmenthaler/Swiss cheese
- honey mustard
- 1 TBS butter, melted
- 2 TBS honey, gently warmed
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
- Open the can of biscuits. Split each biscuit into two layers.
- Layer as follows in the tin: bottom half of biscuit, honey mustard, swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
- Brush the tops of each biscuit with some of the melted butter.
- Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.
Notes
If you are in the UK you can use a plain scone dough, roll it out thinner than normal and cut into 20 2-inch rounds. Place 10 rounds in the baking dish, layer as above and top with the other 10 rounds, bake as above.
Thanks so much for visiting. Do come again!
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