Bacon & Cheese Scones

Ingredients

100 grams of Bacon (cubed)
50 grams of grated cheese
450 grams of plain flour
3 tea-spoons of baking powder
120 grams of margarine
1 pinch of salt
5 table spoons of milk
2 eggs

Making Bacon & Cheese Scones

Set your oven to 200 degrees Celsius. Fry the Bacon in a frying pan and pull to the side. Add flour, margarine (this goes easiest if its room temperature) and baking powder to a bowl. Mix together until it becomes a crumbly mass. Make an indentation in the mix. Whisk eggs and milk lightly together in a bowl or a cup. Use a fork or ladle with holes to strain the bacon from the fat and i to the milk mix with the grated cheese. Pour the mix into the dent that you made in the crumbled dough. Mix well until it all makes a dough.

Add the dough to a lightly floured work surface and roll it with a rolling-pin until it is about 2 centimetres thick. Stick out rounds ca 7 cm across, use a jar a cup or a christmas cookie form. Make as many rounds as you can, and fold the rest of the dough together, don’t knead it, and roll it out again and stick out new rounds. Do this until you’ve used up all the dough. The last one I just made with my hands. Add the scones to a baking tray covered in baking paper, brush milk on top and put the tray in the pre-heated oven. Let them sit for 12-15 minutes. When they are golden brown on top they are perfect. Take them out and let them rest on a baking grid. When they are lukewarm and ready to be eaten, cut them in half, mine halved themselves easily for some reason, and add a your favourite jam and a touch of sour cream.

Tip: I’m gonna freeze some of mine, because well we are two people and can’t eat them all. I read up on it online and it seems you can freeze them well. I would recommend popping them in the oven on a 150 degrees Celsius and give them a few minutes. Have a look at them and figure out how long you should give them. Every oven is different.

These make breakfast so awesome!

Inspired by Jamie Oliver
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Going Greek “Moussaka”

Ingredients

1 aubergine
salt and pepper
olive oil

Meat Tomato Sauce
3 strips of bacon
2 small yellow onions
2 garlic cloves
1 can of tomatoes
3- 4 table spoons of tomato paste
2-3 tea-spoons of cinnamon
2-3 tea-spoons of nutmeg
2-3 tea-spoons of salt
2-3 tea-spoons of sugar
450 grams of minced meat (beef or lamb)

Cheese Potato Sauce
6-10 potatoes
1 table-spoon butter
2 table-spoons White flour
4 dl milk
3 table spoons  cheese
1 t-spoon salt
½ t-spoon grounded white pepper
¼ t-spoon grounded nutmeg

Making Moussaka

Slice the aubergine, salt and pepper the slices and fry in a frying pan with a bit of olive oil. Lay them in the bottom of an oven proof dish, covered in a dash of olive oil.

Start on the tomato sauce, which is almost the same as that for lasagna. Follow the same description, except using the spices here, the difference mostly lying in nutmeg, cinnamon and sugar and the lack of celery. Let the sauce simmer away for about 45 minutes, in the meantime starting on the potatoes and white sauce.

Peel the potatoes and slice them into thin slices. Add them to a casserole, salt the water, and let boil up. Boil until the potatoes are tender, but not completely cooked through. They will finish cooking in the oven. Start on the white sauce. Add butter to a casserole and let melt. Stir in nutmeg and flour, until it is a fine mass. Use a whisk and whisk briskly while adding milk a little at a time. This way your sauce does not get clumpy. Season with salt and pepper. At this point the sauce might taste salty, but when you add the cheese and layer it with potatoes it will fit perfectly. Warm up the sauce while stirring, when it boils turn down the temperature and let simmer for 7 minutes, continue to stir, add the cheese. Strain the potatoes and add them to the sauce.

Lay the meat sauce on top of the aubergines and finish with the cheesy potato layer. Sprinkle some freshly grated cheese on top and put it in the oven, 35 minutes on 225 degrees Celsius.

Serve with salad, and Focaccia.

Ham & Cheese Scones

Ingredients

100 grams of mozzarella or other cheese
100 grams of ham
500 grams of plain flour
1 teaspoon of salt
1 teaspoon of ground pepper
5 teaspoons of baking powder
1 teaspoon of Dijon mustard
100 grams of soft butter
2 big eggs (100 grams)
2 decilitres of water
1 deciliter of milk
1 egg for brushing
Grated cheese and fresh oregano

Making Ham & Cheese Scones

Ok, I must admit I have gone scone crazy, but hey they are so easy , so delicious and they remind me so of one of my favourite countries, IRELAND

Mix flour, salt, pepper and baking powder in a bowl. Add the soft butter and the eggs (both room temperature) and stir until it becomes a crumbly mass. Gather the dough together with water, milk, cheese and ham. I used both cooked ham and the rest of some smoked ham that I had in the fridge, but I imagine small cut ham, that you can get in the shop works well. Knead the dough for a few minutes, and add more flour if you need to. I added some until it became fast enough that it didn’t stick to the work surface. Place it in a bowl and let rest in the fridge for at least 30 minutes.

Turn the oven on to 200 degrees Celsius. Add flour to your work surface and your rolling-pin and roll out the dough until it is 2 centimetres thick. Make rounds using a small cake tin (5 centimetres in diameter) or as I did a small coffee mug. Add scones to a tray covered in baking paper and brush with a beaten egg. Add grated cheese and finely chopped oregano to the top. Bake them in the oven for 12-15 minutes until they are golden.

Tip: Grate for lunch or a Picnic on the beach. I would think they would taste wonderful with some cream cheese.

Check out my Bacon & Cheese Scones, my Fruity Breakfast Scones and Apple & Cinnamon Scones.

Inspired by Jamie Oliver

Homemade Vegetable and Meat Pasties

Vegetable and Meat Pasties

Pasties are one of my cooking favourites. They can be eaten warm or cold and can be filled with nearly anything. They are not only nice for vegetables or pizza-fillings, but are also ideal for leftovers from the day before and work as an edible and delicious lunch-box.

Pastry Dough

500 grams flour
250 grams butter
150 ml milk
1 teaspoon salt

Making Vegetable and Meat Pasties

Mix the salt and flour together and rub in the warm butter until the mixture has the consistency of bread crumbs. Add the milk and combine to a dough. Work the dough shortly to make sure the ingredients are well combined, form it into a round shape and chill it in the fridge for a half hour. You can  leave the dough in the fridge over night,  but keep in mind that the dough becomes very hard because of the butter and is more difficult to roll out.

Take the dough out of the fridge and roll it out on a lightly floured surface. Try to roll it out as flat as you can without tearing it apart. It should be about 3-5 mm thick, otherwise the pasties can get quite doughy. Cut the dough into squares (about 15×15 cm), put a bit of the filling into one of the corners of the squares and fold the other corner over, so that you get a triangular pasty. You can brush the edges of the square with some water, milk or beaten egg to make the dough stick. Make sure the pasties are sealed and add them to a baking sheet. Cut a cross shaped hole into the top of the pasties like you see on the picture to release some of the pressure that builds up during the baking. Bake the pasties in a 180°C preheated oven for 30 minutes on the middle shelf. If you use two baking sheets, make sure to change the top and bottom sheet after 15 minutes so that they get browned evenly.

Vegetable filling

1/2 courgette
1 green pepper
8 champignons
4 tomatoes
3 carrots
1 onion
2 cloves of garlic
1 teaspoon fresh thyme
1/3 teaspoon fresh oregano
1/3 teaspoon fresh basil
1/3 teaspoon fresh rosemary
Salt and pepper
Creme fraiche
Grated cheese

Chop all the vegetables into relatively small pieces and press the garlic through a garlic press. Fry the chopped carrots, onion and garlic in a frying pan until they all got a bit of colour, then add the other vegetables and chopped spices together with plenty of salt and pepper. Fry the mix shortly, then take it off the heat and add it together with 2 teaspoons of creme fraiche and 2 teaspoons of grated cheese onto the pasties.

Meat filling

Meet and vegetables leftover from Homemade Tacos
Grated cheese
Creme Fraiche

For this batch of pasties I used vegetables, cheese, creme fraiche and taco meet from the Homemade Tacos. They also made lovely Mexican style pasties.

Generally pasties are useful for any kind of filling as long as it is not too dry. Just get creative with your own pasties!

Oven baked Zucchini

Ingredients

2 zucchinis
250 grams of minced pork
1 teaspoon of homemade chili salt
1 clove of garlic
1/2 pack of taco spice
Oil for frying
1/2 yellow onion
1/2 can of sweet corn
2 tablespoons of Crème Fraîche
1 tablespoon of ketchup
Olive oil and Sea salt
Grated cheddar

Making Oven baked Zucchini

Add the mince to a bowl with chili salt, taco spice and finely chopped garlic. Mix well before frying. Wash the two zucchinis before you cut them in halves. Scrape out the seeds so that the zucchini becomes hollow and there is room for filling. Take out an oven proof dish and sprinkle the bottom with olive oil and sea salt. Lay the zucchinis in the dish, hollow part up. Add the taco-mince to a clean bowl and mix in finely sliced onion, sour cream, ketchup and sweet corn.  Scoop out the mix with a spoon and distribute the mix in the hollow of the zucchinis. Sprinkle cheese on top and bake in a preheated oven, 200 degrees Celsius, for 30-40 minutes until the zucchinis are tender and the cheese is melted. Serve with a sour cream dip.