Monthly Archives: January 2016

Best Scones

scone

I am loathe to make scones different to how my grandmothers did however I thought I would try something different and its a winner.  You will need:

  • 1 can of lemonade
  • 1 300ml carton of cream
  • 4 cups of self raising flour

Make a well in the flour in a large bowl and pour in cream and lemonade and then cut through with butter knife until combined and then kneed it lightly until it comes together on your floured bench top.  Once it has come together shape it into a rectangle for cutting.  Then use a scone cutter or small glass to make 12 scones.  Bake these in a 200 degree (fan forced) oven for approximately 15 minutes on a oiled and floured baking tray.  They are ready when they have risen and are golden tan in colour.  Enjoy.

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Fish Pie

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  • 1 sheet of puff pastry
  • 1 large tin of tuna in brine or springwater
  • 1 tablespoon of plain flour
  • 1 diced carrot
  • 1 large new potato
  • 1 onion finely diced
  • 1 clove of garlic finely diced
  • a few handfuls of kale finely chopped
  • 1 cup of grated tasty cheese
  • 1 tbs olive oil
  • 1 tbs butter
  • approximately 1.2 cups of milk

Dice new potato and steam until tender (I use the microwave for 3 minutes).  Brown off onion on medium heat in a non stick saucepan (that is oven proof) in olive oil, add garlic, cook for 1 minute, reduce to low heat – add butter and once melted add flour and stir with wooden spoon to coat onion, then slowly add milk until you get a thick sauce (you may need to add less or more milk – just see how it goes).  Add in cheese, drained tuna, carrot, kale and cooked potato, mix to combine.  Seal the mix by popping over your saucepan the 1 sheet of puff pastry and prick with a knife in the middle for steam to escape.  Cook in oven for 25 minutes at 200 degrees or until pastry is puffed and golden.  Enjoy.

Chicken with Chorizo

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  • 800gr chicken thighs cut into large chunks
  • olive oil
  • 1 or 2 chorizo (sliced)
  • 1/2 punnet cherry tomatoes
  • rosesmary sprigs
  • 1 can of butter beans
  • crumbled feta to serve

In a large pan brown chicken thighs in olive oil – then transfer to oven tray and cover with chorizo, tomatoes and top with rosemary and drizzle with more olive oil, cook in pre-heated 180 degree oven for 1/2 hour and then throw over the beans and shake the pan a bit to move everything around.  Return to oven for 10 minutes to heat beans through.  When ready to serve throw some feta on top and serve with green leaves and crusty bread.