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Showing posts sorted by relevance for query Scones. Sort by date 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 thing that North Americans find very confusing is that the British call cookies Biscuits. In North America a biscuit is well, a biscuit! A type of quick bread similar to a scone, but actually quite different. I love biscuits . . . both the North American type and the cookie type!
I'm honest if nothing else. I adore buttermilk biscuits. So moist and light . . . and these Peppered Buttermilk Biscuits are no exception. They are buttery, moist and light!
I love the sparky addition of coarse black pepper to these. You might think it would be over-powering, as there is a full teaspoon of it, but it is not overwhelming in the least. Its just perfect.
Another thing I like about this recipe is that it only makes six, which is the perfect amount for a small family like mine. There are only two of us and so small amounts are what I prefer, unless we are having company.
These are equally at home nestled next to a warm bowl of soup, a stew or along side of a tasty salad, which makes them an all year around quick bread to enjoy!
They are nice served warm, of course . . . with lashings of butter melting down into that peppery tastiness . . .
But they are equally as nice served cold, later in the day with some butter and jam. In short, these are a great all rounder!
They do differ a bit than most biscuit recipes in that they use butter and not shortening or lard. I am all for that. I love butter. And it shows. Meh . . .
Oh well . . . we all have our weaknesses and one of mine is butter . . . and biscuits . . . and chocolate . . . and fried chicken . . . ice cream . . . pie . . . I could go on and on, but you get the idea.
I just plain love to eat. Guilty as charged!
*Peppered Buttermilk Biscuits*
Makes 6
To Glaze:
1 egg, beaten with
1/2 tsp salt
I was going to try to bake bread today, but it got so hot and humid and sticky I gave up on that idea, so I baked biscuits instead. That's another thing biscuits are good for. They are a quick to make alternative to a loaf of bread. Quick, easy, and satisfying. Bon Appetit!
I wanted to bake Todd a treat today and I had spied this recipe in a baking book of mine which I have had for a very long time, entitled, "Cakes" by Gina Speer. Its a really good book. Nothing I have ever baked from it has been a dud. Its a rare book that you can say that about!
Its filled with lots of recipes for everything from biscuits (cookies) to scones, to muffins, cakes, and a whole lot more. I am a naughty puppy in that I turn the corners over on pages in my cookbooks if I find a recipe that I want to try out at some point . . . and this book has a corner turned on almost every page.
I was thinking they would be like a cookie . . . despite the fact that the recipe was in section entitled "Buns and Bite Sized Cakes." The picture was what drew me . . . they looked like nice puffy jam cookies.
The dough was quite a stiff dough, but I used my hands and it came together beautifully. I shaped it into a log and then divided it into twelve equal bits, which I then rolled into balls as per recipe instructions. After that you make an indentation in them and drop in a bit of jam. She recommended seedless raspberry, but all I had was seeded raspberry. Not a problem. They were not the most beautiful cakes in the world however . . .
But as women, we all know that a little bit of lippy (or a dusting of icing sugar in this case) always lights up even the dullest composure!
These are very good, and more than a bit wholesome, with the use of both plain and wholemeal (wholewheat) flours. The wholemeal flour gives them an almost nutty flavour . . .
There are also dried cranberries in the mix . . . I chopped them to make them a bit smaller and more evenly distributed throughout. Worked beautifully.
They have a buttery, almost pastry like texture . . . like a cross between a biscuit and a scone . . .
That touch of jam is perfect on these . . . I could not resist eating one while they were still warm . . . with some cold milk, but I think they would go equally as well with a hot cuppa of whatever you like to drink. These were not a cookie, but nobody was disappointed.
*Jammy Buns*
Makes 12 
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a large baking sheet and set aside. (Alternately, line with baking paper.)
Sift both flours into a bowl along with the baking powder. Tip any grains remaining in the seive into the bowl. Add a pinch of salt. Cut the butter into pieces and drop into the flour mixture. Rub in with your fingertips until you have a mixture resembling coarse bread crumbs. Stir in the sugar and cranberries. Stir in the beaten egg and milk to make a stiff dough. (Get in there with your hands. You might think its not going to happen, but it does.) Divide into 12 equal bits and roll each bit into a ball.
Place the balls, leaving plenty of space in between for expansion. Press your thumb down into the centre of each to make a hole. Drop a llittle jam into each. (Don't be tempted to overfill as the jam will spill out if you do.)
Bake in the pre-heated oven for 20 to 25 minutes. Scoop off onto a wire rack to cool.
If desired, dust with some icing sugar to serve.
You know, when these first came out of the oven I thought . . . ugh . . .ugly buns, but with a dusting of icing sugar they perked right up and the flavour was actually really nice. These have turned into another favourite in our home. I hope you'll give them a try. I guarantee you won't be sorry if you do! Bon Appetit!
I am feeling a tiny bit under the weather today so I hope that you don't mind a repost from about 2 1/2 years ago now. Nobody minds an impromptu tea party do they?
I thought not . . . so here we go. And then we had tea . . .
These cold dismal and dreary January days can get one a bit down after a while. Day after day of drizzle or snow . . . very little sun . . . blah, blah, blah.
Here's one way to perk them up and bring a bit of sunshine into your life! Have a tea party! You don't need anything special . . . or even to invite a whole bunch of people over. Some of the best tea parties of all happen when there's just two of you and a dog!
All you need is a table spread with a fine cloth and some tea . . . in a pot of course, (today we had blackberry and mint and it was delicious!) and cups and saucers.
The perfect afternoon tea should begin with some delicious savouries . . . finger sandwiches, sausage rolls, little toasts, savoury pastries . . . followed with scones (if you wish) and a selection of fancies and cakes.
I decided early on during this particularly dreary day that I was going to treat Todd and I to a traditional English Afternoon tea party. He had no idea what I was up to, as he sat upstairs engrossed in his war games on the computer.
Things don't always go to plan though . . . do they. The dog mischeviously ate half of my first Victoria Sponge when my back was turned. Bad doggie. I seized the engine on my new baby sized food processor, chopping the glace fruit for the florentines. Bad idea. Chop it by hand.
Never mind we got there in the end and Todd was so surprised when I called him down to lunch and he saw what I had been up to.
We sat there smiling and sipping and nibbling . . . all was right with the world, drizzle or not, dog eaten cakes . . . it was fun, plain and simple.
Don't forget to use your pinkies!
*Finger Sandwiches*
makes 18 to 24
Printable Recipe
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
(I just buy the bread that already has the crusts removed,
easy peasy, lemon squeasy)
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.
*Dark and White Chocolate Florentines*
Makes about 24
Printable Recipe
Sticky, crisp, chewy, gooey. Moreishly addictive.
50g of butter (3 1/2 TBS)
50g of caster sugar (2 TBS)
3 TBS double cream
25g of flaked almonds (1/4 cup)
75g of mixed nuts, chopped (Pistachios, walnuts, hazelnuts, etc.) 3/4 cup
4 glace cherries, chopped
50g of mixed glace fruits (apricots, pineapple, peel, angelica) chopped (1/3 cup)
25g of plain flour (1 heaped TBS)
50g of white chocolate
(2 ounces)
50g of dark chocolate
(2 ounces)
Preheat the oven to 180*C/350*F/ Gas mark 4. Line two baking sheets with parchment paper. Set aside.
Gently heat the butter, sugar and cream together until the butter melts. Bring to the boil and then remove from the heat. Stir in the nuts, cherries, fruit and flour. Mix thoroughly. Drop by teaspoonfuls onto the prepared baking sheets, spacing them well apart.
Bake for 10 minutes, until golden. Remove from the oven and gently press back the edges with a rounded knife to keep a round shape. Allow to cool on the baking sheets for 10 minutes before carefully peeling off the paper and setting on a wire rack to cool completely.
Break the white and dark chocolates into individual bowls. Melt carefully in the microwave without over-heating. (Be careful as white chocolate burns easily.) Alternatively melt in bowls over simmering water. Spread over the bottoms of the florentines, coating half with white and half with dark. Let set before serving.
Ohhh . . . doesn't she have a longing and innocent look on her face? I think half a cake is more than enough don't you?
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