.JPG "Rhubarb & Ginger Scones")
.JPG "Rhubarb & Ginger Scones")
.JPG "Rhubarb & Ginger Scones")
.JPG "Rhubarb & Ginger Scones")
.JPG "Rhubarb & Ginger Scones")
.JPG "Rhubarb & Ginger Scones")
.JPG "Rhubarb & Ginger Scones")
- 1 stick of rhubarb, chopped (about 3/4 cup)
- 3 TBS chopped candied ginger (you will need more for the topping)
- 1/2 cup (100g) granulated sugar
- 2 1/4 cups (315g) all purpose plain flour
- 1 TBS baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 8 TBS (115g) cold butter, cut into bits
- 1/2 cup (120ml) cold buttermilk (may need more)
- 2 TBS minced candied ginger
- buttermilk to brush
- 4 ounces (115g) full fat cream cheese, at room temperature
- 1/4 cup (56g) butter, at room temperature
- 1/4 cup (30g) full fat sour cream
.JPG "Rhubarb & Ginger Scones")
.JPG "Rhubarb & Ginger Scones")
.JPG "Rhubarb & Ginger Scones")
.JPG "Rhubarb & Ginger Scones")
.JPG "Rhubarb & Ginger Scones")
Rhubarb & Ginger Scones (with Mock Devonshire Cream)
Ingredients
- 1 stick of rhubarb, chopped (about 3/4 cup)
- 3 TBS chopped candied ginger (you will need more for the topping)
- 1/2 cup (100g) granulated sugar
- 2 1/4 cups (315g) all purpose plain flour
- 1 TBS baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 8 TBS (115g) cold butter, cut into bits
- 1/2 cup (120ml) cold buttermilk (may need more)
- 2 TBS minced candied ginger
- buttermilk to brush
- 4 ounces (115g) full fat cream cheese, at room temperature
- 1/4 cup (56g) butter, at room temperature
- 1/4 cup (30g) full fat sour cream
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with baking paper. Set aside.
- Measure the flour, sugar, salt and baking powder into the bowl of a food processor. Pulse to combine. Drop in the cold butter and pulse until the mixture resembled coarse crumbs.
- Dump the flour mixture into a bowl and stir in the rhubarb and the ginger.
- Stir in the buttermilk and vanilla gently with a spoon until you have a dough that just comes together. It may be a bit crumbly, that is okay. If it is too dry, add some more buttermilk, but only as needed.
- Tip out onto a lightly floured surface and knead gently a couple times to bring together and then pat out into a rectangle that is 4 X 8 inches in size. Cut into 8 scones, making one cut lengthwise and then 1 cut cross wise. This will give you four pieces. Cut each fourth in half crosswise yet again.
- Place onto the prepared baking sheet, leaving 2 inches between each scone. Brush the tops with some buttermilk and sprinkle with finely chopped candied ginger.
- Bake in the preheated oven for 30 to 35 minutes until golden brown on the bottoms and just starting to turn golden brown on the tops.
- Remove to a wire rack to cool.
- While they are cooling make the cream. Measure all of the ingredients into a bowl and beat with an electric hand whisk until smooth and fluffy. Serve on split fresh scones along with some jam. This will keep in the refrigerator for about a week. Let sit at room temperature for 15 to 20 minutes before using.
.JPG "Blueberry Muffin Cake")
.JPG "Blueberry Muffin Cake")
.JPG "Blueberry Muffin Cake")
.JPG "Blueberry Muffin Cake")
- 1/3 cup (75g) granulated sugar
- 4 1/2 TBS plain all purpose flour
- 1/2 tsp ground cinnamon
- 3 TBS butter, at room temperature
.JPG "Blueberry Muffin Cake")
- 1 cup (140g) plain all purpose flour
- 1 tsp finely grated lemon zest
- 1/3 cup (75g) granulated sugar
- 2 TBS butter, room temperature
- 1/3 cup + 1 TBS (90ml) milk
- 1 small free range egg, or 1 large free range egg yolk
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup (190g) fresh blueberries
.JPG "Blueberry Muffin Cake")
- 1/4 cup (65g) sifted icing sugar
- few drops vanilla
- 1 tsp milk
.JPG "Blueberry Muffin Cake")
.JPG "Blueberry Muffin Cake")
.JPG "Blueberry Muffin Cake")
.JPG "Blueberry Muffin Cake")
.JPG "Blueberry Muffin Cake")
As a bonafide lover of all things blueberry, it occurs to me that you might be as well and so allow me to share a few of my other delicious blueberry creations:
LEMON BLUEBERRY TURNOVERS - Blueberries. Lemon. Puff pastry. Glaze. Prepare to fall in love.
LITTLE BLUEBERRY PUDDINGS - tiny cakes served warm with either pouring cream or ice cream. A delicious dessert any way you look at it.
SPICED BLUEBERRY SCONES - Beautifully buttery and short, with just the faintest hint of spice . . . cardamom and cinnamon . . . and topped with sweet wild blueberry preserves . . .then baked until crisp and brown on the edges.
Blueberry Muffin Cake (small batch)
Ingredients
- 1/3 cup (75g) granulated sugar
- 4 1/2 TBS plain all purpose flour
- 1/2 tsp ground cinnamon
- 3 TBS butter, at room temperature
- 1 cup (140g) plain all purpose flour
- 1 tsp finely grated lemon zest
- 1/3 cup (75g) granulated sugar
- 2 TBS butter, room temperature
- 1/3 cup + 1 TBS (90ml) milk
- 1 small free range egg, or 1 large free range egg yolk
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup (190g) fresh blueberries
- 1/4 cup (65g) sifted icing sugar
- few drops vanilla
- 1 tsp milk
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 9 by 4 inch loaf tin and line with paper so that you have an overhang for lifting out on the two long sides.
- First make the streusel. Measure all of the dry ingredients into a bowl and cut in the butter until you have a dry crumbly mixture. Set aside.
- Whisk together the flour, baking powder and salt for the cake.
- Whisk together the milk and egg for the cake.
- Rub the sugar and lemon zest together in a bowl, until quite fragrant. Add the butter and cream together. Add the flour mixture and milk mixture and mix until just combined. Fold in the blueberries and spread the batter into the prepared loaf tin.
- Sprinkle the streusel mixture evenly over top.
- Bake in the preheated oven for 40 to 45 minutes until golden brown, set and a toothpick inserted in the center comes out clean.
- Leave to cool in the pan on a wire rack for ten minutes before lifting out onto the rack to finish cooling to lukewarm.
- Whisk together all of the glaze ingredients, using only enough milk to give you a nice drizzle. Flick this drizzle over top of the cake.
- Cut into thick slices and serve warm or at room temperature.
There will also be gravy and an assortment of cooked vegetables on the side and any number of condiments such as Horseradish Sauce, hot English Mustard or Apple Sauce. Popular vegetables are cabbage, brussels sprouts, carrots, swede (rutabaga) and peas!
Number Two would have to be FISH AND CHIPS. This delicious dish has been a popular meal with the British since the 19th century. Known as a street food, even small Hamlets can boast of having their own fish and chips shop and it would not be a trip to the seaside without enjoying a feast of fish and chips, wrapped in white paper as you sit on a bench watching the waves and beating off the sea gulls. (They love fish and chips as well.)
The fish, which usually Cod, Haddock or Plaice is dipped in a delicious batter and deep fried. Chips are almost always hand cut and twice fried. You will always be asked if you want salt and vinegar on them and they will lavish them with salt and malt vinegar if the answer is yes. This is the ultimate finger food! When enjoyed in a sit down restaurant you will often have them served with some mushy peas and or coleslaw.
Simple, yes, but proof positive that sometimes simple can be very, very good. You can use oven chips if you wish, but once in a while it doesn't hurt to have a real chip. (In the UK French fries are called Chips.)
Number Four, CLASSIC SHEPHERD'S PIE - The UK is famous for all of their pies, steak and kidney, chicken and mushroom, pork pies, etc. but one of the absolute most comforting of pies is this classic. And its not really even a pie!
This is the perfect family meal and is very easy to make with a rich ground lamb and gravy filling topped with vegetables and a layer of fluffy mashed potatoes. You can top the potatoes with grated cheese if you wish. It is cousin to the also very popular COTTAGE PIE which is made with ground beef.
Both are equally popular and incredibly satisfying. You can also use leftover cooked beef or lamb in the fillings, which is how they were originally planned to be used, as a vehicle for the leftovers from Sunday dinner.
BUBBLE AND SQUEAK is another bonus meal created from the leftovers of Sunday lunch! Traditionally it is a hash made with leftover gravy, potatoes, cabbage, and onions, as well as brussels sprouts during sprout season, but really . . .
You can use whatever combination of cooked vegetables you have to hand . . . carrots, peas, parsnips, beans, swede . . . it doesn't really matter . . .
The name comes from the way it bubbles and squeaks in the pan as it is cooking.
Number six - BANGERS AND MASH - This is so popular that even songs have been written about it. Banger is a term lovingly used to describe sausages and is a term which began during World War ll. This was attributed to the sound that sausages might make when cooked under high heat, a pop and a sizzle.
You will find this tasty dish on offer at most pubs and restaurants in the country. What you get here is a delicious snappy skinned thick pork sausage grilled to perfection and served with a fluffy pile of mashed potatoes and plenty of onion gravy!
Number Seven - TOAD IN THE HOLE - This tasty dish combines grilled sausages and Yorkshire pudding batter. The sausages are partially cooked in a dish and once the fat has been released a pudding batter is poured around them and they are baked until the batter is all puffed and golden brown and the sausages are cooked through,
This is a favorite of one and all and delicious served with Bisto gravy and fluffy mash. The origin of the name 'Toad-in-the-Hole' is quite vague. Most suggestions are that the dish's resemblance to a toad sticking its little head out of a hole provide the dish with its somewhat unusual name.
Number eight - CHICKEN TIKKA MASALA - The British love their curries and Chicken Tikka Masala is a real favorite. Chicken tikka masala is a dish of pan roasted chunks of chicken in a spicy sauce. The sauce is usually creamy, spiced and orange-coloured, from the tomatoes that are in the dish.
It was almost certainly invented in Britain and is among the country's most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was a British national dish.
When I went to Culinary school in the UK Chicken Tikka Masala was one of the first dishes we were taught to make.
Number 9 - APPLE CRUMBLE - So popular you could almost call it the National dessert. Usually served warm with cold cream for pouring over top, or warm custard sauce.
When it comes to an apple dessert you can't get much better than an apple crumble. I like the ones with the Oats in the crumble most of all. You can find my recipe for the custard here. This custard is also awfully good served with stewed rhubarb, another British favorite!
Number ten - THE CREAM TEA - You will find "Cream Teas" on offer throughout the UK, but they are truly a speciality of the SouthWest . . . Devon and Cornwall areas. I have seen Welsh Cream Teas as well as Cream Teas being offered in many other areas of the UK. In general nowadays, they are offered in Tearooms EVERYWHERE across the UK wherever someone wants to give an impression of British influence.
Not to be confused with high tea which is more like a meal, Cream teas are meant as a light lunch or snack and usually consist of CLASSIC SCONES, served with jam and clotted cream (a true British delicacy) and hot pots of tea.
This is by no means a complete list, but only the tip of a very delicious iceberg. I came to love many different dishes when I lived in the UK. Every region has their own specialty and all of them are endearingly delicious. These are just a few of the things which wangled their way into my foodie heart!!
There is Sticky Toffee Pudding and Banoffee Pie for instance, but I had to draw the line somewhere. If you ever are lucky enough to travel in the UK these are some of the more traditional culinary delights which await you! Bon Appetit!
Social Icons