Scones feel like proper old fashioned baking to me. They are rustic, quick to make and only best when really fresh.
The only problem with my scones is that I don’t get good fat ol’ ones. You know big chunky scones to have with a ridiculous amount of jam and clotted cream.
My scones are buttery, crumbly, only a little sweet and nice and soft, but they just don’t rise despite using self raising flour and baking powder.
what are you top tips for making good scones?
ok, so I think this is rapidly turning into a blog all about food? I think I’m ok with that though, are you? 🙂
I have been trying to blog more about savoury foods, my posts are normally about cakes or brownies or some other sugary delight. I bake every week and my sweet tooth does mean that I am often more enthuasiastic about baking.
I love this recipe for Thai roast chicken because it is so easy to put together and tastes like you put a whole lot more effort in than you actually did. I also like having roast chicken with something other than the usual veg and gravy. I served it with coconut rice and used the leftover chicken shredded up in Singapore noodles the next day (and for pasta salad on Monday it goes a long way!)
Thai Style Spiced Roast Chicken
1 whole free range chicken, approx 1.5kgs
knob of butter
3 cloves of garlic
for thai paste:
1 stick lemongrass
large handful of fresh coriander
2 cloves of garlic
about 1 inch piece of ginger
2 green chillies
juice & zest of 1 lime
1 tsp cumin
1 tablespoon soy sauce
little dash of fish sauce
little dash of rice vinegar (or you can use cider vinegar)
groundnut or rapeseed oil
for coconut sauce:
coconut milk – approx 100ml
Preheat your oven to full whack, as high as it will go.
Prepare a thai curry paste by blitzing all the thai paste ingredients in a blender, or crushing with a pestle and mortar. Rub the paste all over the chicken and also stuff some in between the skin of the chicken and the breast and put on a metal roasting tray. Then take your other whole garlic cloves and put around the bird to roast with it. Add dots of butter on top of the chicken.
Roast for 10 minutes on the high heat to get a nice crispy skin. Then turn down to gas mark 6 / 400f/ 200c and cook for approx 1 1/2 hours, basting every now and again.
Once the chicken is cooked through leave it to rest on a plate whilst you make the coconut sauce.
Place your roasting tray on the hob and let the juices from the chicken simmer, stir to remove all the lovely juicy chicken flavour. Once it is simmering well add in your coconut milk and stir well. Bring to the boil. Sieve into a jug.
Serve your chicken with coconut rice and pour over your lovely coconutty thai gravy.
Lemon Meringue Marshmallows!!
One of my lovely etsy friends Creamrose pointed this shop out the other day, a new UK foodie seller Sweet Treats Bakery who makes handmade marshmallows and caramels.
Of course I had to order immediately!
I plumped for the lemon meringue marshmallows and impatiently waited for them to arrive.
I was not disappointed when they came, they were packaged beautifully and stacked together in a little cube. They are just as lemony as I hoped they’d be, there is no scrimping on the ingredients here. I also got a little sampler of raspberry marshmallows which were richly flavoured.
I must admit they are going fast, I am trying to ration myself but not suceeding terribly well.
I’ve made marshmallows before but I always love to buy handmade ones because I like the different flavours and tweaks others can do. I’ve got my eye on the caramel marshmallows for my next purchase!
I very much urge you to purchase from this new seller on etsy – treat yourself! 🙂
I took a walk today, so glad that spring has finally arrived properly. The sun is shining very bright today and lots of little daisies and daffodils are out. Looking forward to summer!
We’ve been meaning to go to Wimpole Home Farm for a long time now, well the whole 5 years we’ve lived here. It took the National Trust offering a free entry day for us to go.
I couldn’t have been a better time to go, during their lambing season.
They have several rare breed sheep, pigs, cows, donkeys, chickens, shetland ponies and ducks!
We also took a walk around the walled garden where they grow fruit and vegetables which they use in the restaurant and sell in their shop. The meat is also sold there too. We’ll definitely go back soon once more things come into season to see what their garden and farm can offer.