These buttermilk scones are probably the quickest, easiest and perhaps cheapest recipe we’ve featured on Cakes & Bakes.
There are only 2 ingredients; self-raising flour and buttermilk… Three, if you count the pinch of salt. And they take less than half an hour to make; from getting the ingredients out of the cupboard, to taking the scones out of the oven.
It’s a great beginner’s recipe or something to make with the kids. All you need is equal weights of flour and milk – simple to remember!
The scones make a great afternoon snack that can be put together in almost the same time as it might take to make a sandwich. Have them savoury with thin slices of sharp cheddar cheese, or go sweet with a fruit jam and clotted cream.
I have a growing collection of vintage recipe books. The most recent addition is a copy of Borwick’s Cookery Book which looks to be from the 1920s or 30s.
One of the recipes that jumped out at me was this one for luncheon seed cake. I love caraway seeds in bread but have never tried using them in a cake. I’d never heard of luncheon cake but, after some online detective work, I found that Mrs Beaton included a version which includes candied peel and currants in her famous Book of Household Management.
It’s quite a substantial cake – only a small slice is needed. The caraway really works well, giving it a distinctive flavour.
National Pie Week is going from strength to strength here in the UK. It’s been talked about all over social media and in the traditional media too. Chris Evans and his team have been waxing lyrical about pies they’ve been sent by bakeries from all over the country.
The original recipe is a single pie done in a shallow pie plate. I quite liked the idea of doing little individual hand pulled pies. I used a couple of cling film-wrapped jars in lieu of a pastry dolly.
Pulled pies are usually made using hot water pastry, but I was being lazy and just whizzed up a quick batch of shortcrust pastry. I think it worked just fine, but I’m sure Paul Hollywood wouldn’t approve!
This recipe made 4 small pies but you can easily scale it up. We had one each so I put the other two in the freezer – pre-baked – so that they can be taken out and baked off the next time we fancy a pie.
There was a little bit of pastry left over – isn’t there always? I quite like rolling it out thinly, slicing it into long thin strips, sprinkling over with cheese and baking for 15 minutes. What do you do with yours?
I’ve already started thinking about what pie I’m going to make next year!
You can say one thing for our recipe posts – they’re definitely international!
We’ve gone from China, via the USA to this week where we’re in the North Africa/Middle East region with pitta and hummus recipes.
Pitta and hummus is a mainstay in our house. It’s a quick, healthy snack when you don’t feel like cooking.
They’re both fairly inexpensive to buy – both less than a pound for a standard pack.
Being so easy to pick up in the shops, I’ve never really thought to make my own at home.
What was I waiting for? Home made versus shop bought – now I know – there’s no comparison, home made wins hands down!
So long as there’s a tin of chickpeas in the larder and a jar of tahini in the fridge, you can whip up a delicious batch of hummus in 5 minutes flat… and make it just to your taste. As much or as little lemon juice, garlic, salt and pepper as you like – and the consistency you prefer.
Lots of people insist on making hummus using dried peas. Yes, it will probably turn out even better – but unless you own a pressure cooker (I don’t) which will cook the beans in under half an hour, that quick snack will have to wait until tomorrow. I’ll make some using dried beans some day soon to see how it compares.
You can spice things up a little (or as they say on the X Factor, “Make it your own”). Add a little smoked paprika, ground cumin, caramelised onions, sun dried tomatoes, chopped chillies, coriander or parsley – just not all at once mind!
You can make and cook off a big batch of pitta and store the excess in the freezer – just defrost as needed and pop them in the toaster.
I have to say that they were delicious straight from the oven though…
… and there weren’t any left from this batch for the freezer!!
I consider myself something of a greedy chocoholic (who edges the cake knife round a few millimetres when no ones looking to get a bigger piece). But faced with this triple chocolate cheesecake, a small slice was sufficient… even for me!
It is is the richest, most decadent chocolate fantasy I’ve ever made or eaten. A quick tally of all the ingredients brings it in over 2 kilos!
There’s a base made from crushed Oreo cookies…
…a thick, intense dark chocolate middle layer…
…and a sweet, white chocolate ganache topping (with dark chocolate flakes to decorate of course!)
It was a real winner with everyone who tried it… and there’s now a note in my recipe file for “must make again!”