Post by Cj on Oct 26, 2021 16:45:15 GMT
...for us is coq au vin...well, chicken stew really with a bit of left over Italian wine in it...not even French wine 
...and dumplings!
I have done it in the slow cooker and OH loves me slow cooked dumplings so he put in a special request.
Also, I am going to try and bake blue berry and lemonade scones, as below makes 12 approx. I love scones, but OH dislikes dried fruit, so I thought I would give these a go...nice, simple recipe...she said...famous last words!
375g plain flour, plus extra for dusting
4 tsp baking powder
½ tsp fine sea salt
240ml double cream, plus extra for brushing
240ml fizzy lemonade (or Sprite)
300g blueberries
Preheat the oven to 200C/ 180C fan/gas 6. Lightly grease your 23cm x 33cm baking tin and line the base with parchment paper.
Place the flour, baking powder and salt in a large bowl and whisk to combine. Make a well in the middle and pour in the cream, lemonade and blueberries. Stir together with a butter knife, just until a soft dough forms. Scrape on to a well-floured work surface and knead once or twice to bring the dough together.
Lightly flour the top of the dough, then press into a circle about 2.5cm thick. Use a 7cm round cookie cutter, dipped in flour to prevent sticking, to stamp out as many circles as possible (you should get eight or nine on the first go). Gently knead the scraps of dough together, press into a circle again, then stamp out more scones. You should get a total of 12.
Place the scones in the prepared tin – they’ll be nice and snug – and brush with a little extra cream. Bake for 15-20 minutes, or until golden brown. Set aside to cool in the tin for at least 20 minutes, then turn out and carefully separate.
I also like that cream is used to brush the tops with, no waste of eggs.
Let's keep this thread running with all of us adding our menus at times, could open up a whole new culinary world for us
...and dumplings!I have done it in the slow cooker and OH loves me slow cooked dumplings
so he put in a special request.Also, I am going to try and bake blue berry and lemonade scones, as below makes 12 approx. I love scones, but OH dislikes dried fruit, so I thought I would give these a go...nice, simple recipe...she said...famous last words!
375g plain flour, plus extra for dusting
4 tsp baking powder
½ tsp fine sea salt
240ml double cream, plus extra for brushing
240ml fizzy lemonade (or Sprite)
300g blueberries
Preheat the oven to 200C/ 180C fan/gas 6. Lightly grease your 23cm x 33cm baking tin and line the base with parchment paper.
Place the flour, baking powder and salt in a large bowl and whisk to combine. Make a well in the middle and pour in the cream, lemonade and blueberries. Stir together with a butter knife, just until a soft dough forms. Scrape on to a well-floured work surface and knead once or twice to bring the dough together.
Lightly flour the top of the dough, then press into a circle about 2.5cm thick. Use a 7cm round cookie cutter, dipped in flour to prevent sticking, to stamp out as many circles as possible (you should get eight or nine on the first go). Gently knead the scraps of dough together, press into a circle again, then stamp out more scones. You should get a total of 12.
Place the scones in the prepared tin – they’ll be nice and snug – and brush with a little extra cream. Bake for 15-20 minutes, or until golden brown. Set aside to cool in the tin for at least 20 minutes, then turn out and carefully separate.
I also like that cream is used to brush the tops with, no waste of eggs.
Let's keep this thread running with all of us adding our menus at times, could open up a whole new culinary world for us
hope we are all enjoying a brill weekend, will catch up later xx
who is going through the mill at the mo, wishing you a very speedy recovery Trisha big luv 
storm brewing, must get me cauldron out 
