Scones

Take care not to overmix the dough because this can make the scones heavy. Dont be tempted to make the dough smooth- leave it rough.

Makes 8-10 scones

60g ( 2oz) unsalted butter, plus extra for greasing

250g ( 9oz) strong white flour

2 tsp baking powder 

1/2 tsp salt

2 tbsp caster sugar

175ml (6 fl oz ) buttermilk, 

plus extra if needed 

jam, butter, and clotted cream, to serve optional

1: Preheat the oven to 220°C ( 425° F/ Gas 7). Brush a baking sheet with melted butter. Sift the flour, baking powder, and salt into a medium bowl. Stir in the sugar. Add the butter and cut it into small pieces using two round-bladed knives, tossing the butter pieces to coat with flour.

2: Rub the mixture with your fingertips until it resembles fine breadcrumbs, lifting to aerate it. Work quickly so the warmth of your hands does not melt the butter, Gradually pour in the buttermilk, tossing to mix with the crumbly mix. Stir just until the crumbs hold together, then gather into a ball of dough. Add a little more buttermilk  if the crumbs seem dry. 

3: Turn the dough out onto a floured surface and knead lightly for 3-5 seconds. Pat out to a round 1cm ( 1/2 in) thick. Cut out rounds with a 7cm ( 2 3/4in) pastry cutter. Gather the trimmings, pat out, and cut more rounds.

4: Arrange the scones 5cm (2in) apart on the baking sheet. Bake for 12-15 minutes or until lightly browned. Serve freshly baked with jam, butter, and clotted cream, if desired. 

Using buttermilk 

Buttermilk adds a subtle tangy flavour and makes the lightest, most tender scones. If you can substitute your own " soured" milk made by mixing 1/2 tsp bicarbonate of soda with 175ml milk.

Autumn Whats in season?

Delight in the changing colours as the crisp autunm weather arrives. Rever in the wonderful change in the produce available. Create delicious  vegetable stews and fresh side dishes to accompany game recipes. Exploit the exciting fruit available with pairings of apples and blackberries or pears and plums.

At their best 

squashes, beans, and green vegetables run the show.

Vegetables 

aubergine

beetroot

broccoli

brussels sprouts

butternut squash

cabbages

cavolo nero

celeriac

chillies

courgette

fennel

green beans

horseradish

kale

leeks

parsnips

peas 

peppers

pumpkin

radishes

runner beans

squashes

sugarsnap peas

sweetcorn

tomatoes

wild mushrooms

Fruit

apples

bilberries

blackberries

currants

cranberries

damsons

elderberries

fresh figs

grapes

loganberries

pears

plums

quinces

rosehips

sloes

strawberries

Meat, poultry, and game 

duck ( wild)

goose

grouse

hare

lamb

partridge

pheasant

wild boar

woodcock

Fish and seafood 

brill

cockles

cod

crab

haddock

halibut

langoustines

mackerel

monkfish

mullet

mussels

oysters

pilchards

pollock

razor clams

sea bream

shrimps

squid

turbot 

whelks

Chocolate Brownies

To cut these moist and squidgy brownies into neat squares, keep dipping the knife in boiling water and wiping it dry between cuts. 





175g ( 6oz) unsalted butter, diced

300g ( 10oz) dark chocolate, broken into pieces 

300g ( 10oz) caster sugar 

4 large egg, beaten

200g ( 7oz) plain flour

25g( scant 1oz) cocoa powder ,

plus extra for dusting




1: Preheat the oven to 200 °C ( 400° F/ Gas 6). 

2: Line the bottom and sides of a 23 x30 cm brownies tin, or similar tin, with baking parchment, leaving excess parchment to rise above the rim. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water and gently melt them, stirring until smooth. Remove and leave to cool.



3: Add the sugar to the chocolate mix and stir well. Add the eggs a little at a time, mixing well between additions. Sift the flour and cocoa powder into the bowl and fold in until the mixture is smooth and no patches of flour can be seen. 


4: Pour into the prepared tin and spread evenly right into the corners. Bake for 12-15 minutes. Remove from the oven and set the tin on a wire rack to cool. 


5: When the brownies cake is cold, turn it out of the tin, using the edges of the parchment to get a good grip. Cut into equal pieces using a long, sharp knife. Sift cocoa powder over the brownies before serving. 

Testing brownies for " doneness" 

if brownies are thoroughly baked, they will tend to be dry and crumbly. For a moister result, bake until just firm to the touch on top: they will still be soft underneath. A skewer inserted in the center of the cake should come out coated with a little batter.  

picture recipes

cupcake with chocolate icing

Serves 18 

3 tbsp soft margarine 

115g/ 4 oz brown sugar 

2 large eggs 

115g/ 4 oz plain flour

1/2 tsp baking soda

25/1oz cocoa powder 

125 ml/ 4 fl oz soured cream


Icing

125g/ 4 1/2 oz plain chocolate

2 tbsp caster sugar

150 ml/ 5 fl oz soured cream

chocolate curls ( optional ) 

100g/ 3 1/2oz plain chocolate


1: Put 18 paper baking cases in a muffin tin, or put 18 double-layer paper cases on a baking sheet.

2: Put the margarine, sugar, eggs, flour, baking soda and cocoa in a large bowl and, using an electric hand whisk, beat together until just smooth. Using a metal spoon, fold in the soured cream. Spoon the batter into the paper cases.

3: Bake the cupcakes in a preheated oven, 180 °C/ 350 °F/ Gas Mark 4, For 20 minutes, or until well risen and firm to the touch. Transfer to a wire rack to cool. 

4: To make the icing, break the chocolate into a heatproof bowl. Set the bowl over a pan of gently simmering water and heat until melted, stirring occasionally. 

5: Remove from the heat and cool slightly, then whisk in the sugar and soured cream until combined. Spread the icing over the tops of the cupcakes and allow to set in the refrigerator before serving. If liked, serve decorated with chocolate curls made by shaving plain chocolate with a potato peeler.

:)

Lasagne

 You can use fresh or dried lasagne sheets. Dried sheets dont need to be pre-cooked, but a rinse with frst ensures they will soften.


Serves 8

6 tbsp olive oil

3 large onions, finely chopped  

675g lean minced beef 

3-6 garlic cloves, chopped 

3 tbsp tomato purée

400g cans chopped tomatoes

2 tsp dried oregano 

3 bay leaves

2 tbsp pesto  salt and freshly ground black pepper

50g butter

3 heaped tbsp plain flour

1 liter hot milk

300g cheddar cheese grated

450g lasagne sheets 


1: Heat the olive oil in a large, heavy-based saucepan over medium heat, add the onions, and cook, stirring occasionally, for 5 minutes or until starting to soften. Add the beef and cook, stirring constantly, for 5 minutes or until broken up and no longer pink. Add the garlic and cook for 1 minute, then stir in the tomato purée, tomatoes, oregano, and bay  leaves. Bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in 1 tbsp pesto and season well with salt and pepper. Remove from the heat and set aside.


2: Melt the butter in a saucepan over low heat, whisk in the flour, and cook until the mixture starts to foam. Remove from the heat and slowly whisk in the hot milk. Return to the heat and bring to the boil, still whisking. Reduce the heat and simmer for 2 minutes or until thickened. Remove from the heat and stir in the cheddar cheese, then season with salt and pepper to taste.


3: Preheat the oven to 180°C ( 300°F/ Gas 4 ). Pour a 1 cm layer of the beef sauce over the bottom of a large baking dish. Cover with a layer of lasagne sheets. Add another 1 cm layer of beef sauce, followed by a small amount of the cheese sauce. Top with a layer of lasagne sheets. Repeat the layering until all the meat sauce and lasagne sheets have been used up, finishing with an even 5mm layer of cheese sauce on top. 


4: Drizzle the remaining pesto over the cheese sauce. Place in the oven and bake for 35-40 minutes or until golden brown and bubbling. Remove from the oven and leave the lasagne to settle for 10 minutes before serving. 

The autumn decorations

small country kitchen

Save & Bake Cookie Dough

kids crafts

inspiration for the kitchen