Where Did January 2016 Go?

January has been full of visitors from the UK. The month has flown by and I don’t know where the time has gone. I have spent many an hour in the kitchen feeding my people and have also managed a few meals out.February will be much more normal month and life will hopefully do its normal plodding along.

I haven’t come up with any new recipes yet this year but I discovered three great new recipes.

Strawberry Cloud Cake.

This strangely pink dessert is very easy to make and pretty impressive. It can be made in advance, as long as you have room in your freezer to store it. Give it a go, it is a perfect summer dessert.

Photo 18-01-16, 7 01 28 PM

Brownie Fudge Pie.

This was so good, so very good. I have the voice of Janice from Friends in my head saying, ‘oh my god’. I added cocoa to the pastry just to add a bit more chocolate, not really necessary.

Photo 18-01-16, 7 01 32 PM

 

Easy Cheese Scone.

I have been halving the recipe and making 4 decent sized scones. They are very good scones and nice and easy. I am copying the halved recipe onto here just in case it vanishes one day, that would make me very sad.

Photo 25-01-16, 12 36 27 PM

Cheese Scones- Muffinmum.com

  • Servings: 4
  • Print

CHEESE SCONES – halved from original.
Makes 4 large scones

2 cups flour
2 1/2 teaspoons baking powder
¼ teaspoon cayenne pepper
75g melted butter
2 cups grated cheese
milk to mix (about 250ml)
grated parmesan cheese to top

Preheat the oven to 170 degrees Celsius.

Mix the dry stuff together

Add the butter and cheese.

Fold in with a spoon.

Slowly add the milk till it all just comes together.

Turn out onto a floured bench.

Shape into a square and cut into 4.

Place close together in a greased deep baking dish, or use a Texas muffin tray (you might want to use some baking paper in case they stick).

Brush with milk and top with parmesan cheese.

Bake for 40 minutes.

Thank you Scorch-O-Rama and Stuff. 

 

 

 

 

 

Cheese scones, no rubbing and an egg!

Easy cheese scone

Easy cheese scone

Here I go, blogging again.

I had a look for cheese scones on good old google and came upon this recipe. It intrigued me and I just had to make it because the oven was going on any way. I have to say, they were easy and taste damn fine. This recipe is a keeper.

Next time I will make them thicker, probably around the 2cm in total. Am putting it on my blog so I know where it is.

500ml flour (2 cups)
15ml baking powder (3 tsp)
large pinch salt
sprinkle of cayenne pepper/chilli powder (optional)
250ml strong cheddar cheese
15 ml vegetable oil (3 tsp)
125 ml milk (maybe a bit more depending on how it mixes)
1 egg
Sift flour, baking powder, salt and cayenne pepper into a large bowl. Add the cheese and mix through the flour mixture.
Beat the egg and milk together in a separate bowl and add the oil. The oil replaces the butter/margarine that usually gets used to rub into the flour. By using the oil you cut down on the dreaded calories and it saves a lot of time.
Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon / fork, mix the dough until it clumps together, but is not too dry. If too dry, splash a bit more milk in to use up the flour.
Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over ontop of itself (this gives the finished scones the natural “break” to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.
Cut out your scones out by using a round cutter (you decide on the size) or if you don’t have a cutter handy use a drinking glass. Place them on a baking tray, pop them in the oven at 180 celsius for fifteen twenty minutes. Serve, still warm, with lashings of butter, cheese, jams and honey.