happy place, happy space: Artistic Bake

I love cake. I love pineapple. And because we are still celebrating the Chinese New Year (until 26 February), I was favoured with a delightfully light, fruity Pineapple Chiffon Cake, with handmade pineapple “flowers”. An artistic bake.

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The Changing Seasons: July 2020

My brain is like a sieve; some days worse than others.

One minute I am stirring in malt syrup into a pot of water in preparation to boil my bagels, the next I am hit with the realisation that I have forgotten about The Changing Seasons post for July. I have been reassured by loved ones that this condition will improve after menopause passes; I only hope they are right.

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Cheddar & Scallion Scones for a Virtual Tea Party

With the abundance of rain our scallion crop is flourishing. We have been making all manner of scallioned goodies to use up these yummies.

Chanced upon this recipe last week on KingArthurFlour and all four of us love it (a cause for celebration in our quirky household)! Sharing it with you for our Virtual Tea Party, deliciously hosted by Su at zimmerbitch.

Ingredients

  • 240g flour
  • 1/4 teaspoon salt (original recipe asked for 1/2 tsp)
  • 1 tablespoon baking powder
  • 85g cold butter, cut into pieces
  • 113g grated or chopped sharp cheddar cheese
  • 3 stalks scallions, cleaned, trimmed, and chopped (both white and green parts)
  • 2 large eggs
  • 74g milk
  • 1 tablespoon Dijon mustard, optional, for flavour
  • 1 teaspoon hot sauce, optional, for zing
  1. Preheat the oven to 190°FC Lightly grease a baking sheet, or line it with parchment.
  2. Whisk together the flour, salt, and baking powder.
  3. Work in the butter with your fingers to make an unevenly crumbly mixture.
  4. Toss in the cheese and scallions.
  5. Mix together the eggs and milk, and the mustard and hot sauce (if you’re using them).
  6. Add to the dry ingredients, stirring just until everything is evenly moistened; the dough will be very sticky.
  7. Liberally flour the counter and your hands. Pat the dough into a 10″ x 2″ rectangle. For larger, flatter scones, pat into a 15″ x 3″ rectangle.
  8. Cut the rectangle into 5 squares; then cut each square in half diagonally, to make a total of 10 triangular scones.
  9. Place the scones on the prepared baking sheet, leaving at least 1″ between them.
  10. Bake the scones for 20 to 23 minutes, until they’re nicely browned.
  11. Remove them from the oven, and serve warm or at room temperature. Store, well-wrapped, at room temperature, for several days; freeze for longer storage.