RSS Feed

Tag Archives: Delia Smith

English scones, by Delia Smith

Even though I have been living in France for 7 years I still crave english food ! I can’t stand going through the day without a cup of tea and when I visit my home country I HAVE to have double cream with every dessert as well as visiting my favourite restaurants, especially chinese restaurants, which aren’t english but my favourite chinese dish (crispy duck pancakes) IS NOT SERVED in France ! I think that if you own a chinese restaurant it should be law to serve crispy duck ! Anyway enough about crispy duck, this post is about scones, which are an english treat sorely missed in our household. We have managed to get our hands on some clotted cream and I decided to make some scones to go with it.

These are SO easy to make and I will definitely make some more ! Unfortunately I wasted half a scone by trying out a topping variation called “thunder and lightning” which is clotted cream and treacle, honey or golden syrup…

I used Black treacle which… I did not like at all, however, the golden syrup one was gorgeous ! Despite my untidy presentation !

Here’s how to make this gorgeous, english tea-time snack.

Ingredients

225g of self-raising flour

40g of butter, at room temperature

1 1/2 tablespoons of caster sugar

a pinch of salt

150 ml milk

a bit of extra flour

Recipe

1. Preheat the oven to 220 C/gas mark 7/425 F and grease a baking sheet.

2. Sift the flour into a bowl and rub the butter into it rapidly, using your fingertips.

3. Stir in the sugar and salt, then take a knife and use it to mix in the milk, little by little.

4. Flour your hands and knead the mixture to a soft dough, if it feels dry add some more milk. Turn the dough out onto a floured board and roll it out until it is about 2 cm (3/4 inch) thick. Take a 1 1/2 or 2 inch (4 or 5 cm) pastry cutter (I used a glass because we don’t have any !), place it on the dough and then tap it sharply so that it goes straight into the dough, don’t twist it unless you want funny shaped scones.

5. When you’ve cut as many scone shapes as possible out of the dough place the scones on a greased baking sheet, dust each one with some extra flour and bake near the top of the oven for 10 – 15 minutes.

6. Cool on a wire rack and eat them as fresh as possible!

Meggy x

Advertisements

A romantic night in

Valentine’s day was finally here for Moi and my boyfriend Gabriel, we decided to postpone Valentine’s day as he was still at school last week. I prepared my meal in my head again and again and hoped everything would go well… and it did! We had a lovely evening! The first course was roasted gnocci, the second course was a fabulous cornish pasty pie and the dessert was chocolate fondu (not really a proper dessert, I agree, but I don’t think we’d have been able to fit anything else in. Then we watched When Harry met Sally, which Gabriel was quite skeptical about at first because it’s a “girly film” but then he was laughing more than me when we watched it. The recipes that I used are a mix of Nigella Lawson, Delia Smith and me !

Rapid Roastini (or roasted gnocci), by Nigella Lawson

Serves 2

Ingredients

2 x 15 ml of regular olive oil

250 g of gnocci

Recipe

There are two ways to do this: you can either heat the oil in a large frying pan, put the gnocci in and fry for 4 minutes, turn them around and fry for another four minutes, OR you can bake them by preheating the oven to 200 C/gas mark 6, putting the gnocci in a roasting pan, add the oil and then bake for 20 minutes, stirring them after 10 minutes.

Voila, that’s it, simple!

Cornish pasty pie, by Delia Smith

Serves 6 people

I changed the ingredients a bit to make my pie as I didn’t have everything, I replaced the potato and turnip with 3 carrots. 

Ingredients

For the pastry

350 g plain flour

175 g lard

salt and pepper

cold water, to mix

For the filling

575 g chuck steak

1 large onion

1 medium to large potato

1 medium to large turnip

1 level tsp mixed herbs

To glaze

1 beaten egg

Recipe

1. Preheat the oven to 200 C/ gas mark 6 and grease a 10 inch (25.5) metal quiche tin.

2. Make the pastry first by cutting the lard up into small chunks and rubbing it into the flour, when the fat has been distributed evenly add the salt and pepper and some water to make it all stick together and make a ball. Stick it in the fridge while you prepare the filling.

3. Slice the steak into very thin strips, about 5cm long. Place the meat in a mixing bowl with the chopped vegetables, if you have used any thick vegetables, like potatoes or turnips, slice these as thinly as possible.

4. Roll out half the pastry, large enough to line the tin with 1/2 inch overlapping. Then layer the filling ingredients in it (or just pour it in like me). Season with salt and pepper and a sprinkling of herbs and finally sprinkle in a tablespoon of water.

5. Roll out the other half of the pastry and fit it on top of the pie. Seal the edges and make a steam-hole in the centre. Go round the edge with a knife which will give you lots of excess pastry to decorate the pie with. When your done, brush the surface with the beaten egg and then bake it in the oven on a high shelf for 15 minutes. Then, turn the heat down to 180 C/gas mark 4 and continue to cook on the centre shelf for 1  1/2 hours.

This is still good cold so don’t throw it away!

Chocolate fondu

Chocolate, melt, marshmallow, yummy!

Meggy x

Spiced apple and raisin pie, by Delia Smith

After a huge amount of apples bought by my mum for an excessive amount of money (which doesn’t seem right to me…) my cooking thoughts have been revolving around apples and what I could do with them before they go out of date, even though my mum was told that they are magic apples that don’t go out of date for 6 months, I do not want any of them to go to waste, just in case. Half of them also taste like pears and the other half of lemons which is odd, but I won’t deny that they taste good. The first day I had a nice healthy salad with raisins and the normal apples that we need to use up before we start the “special” apples. Then I decided on an apple pie for saturday night, yum yum!

Delia Smith has been my parents cooking goddess since before I was born probably, we have loads of books by her and one has been used so much the cover has come of, been replaced, come off again, been replaced, etc. For me, she is like the fairy godmother of cooking. This was a very nice pie with spices, apples and raisins, my boyfriend was disappointed because he doesn’t like any of these things so he just had a bowl of custard but for those of us who have developed our taste buds beyond sweets and biscuits it was lovely!

Ingredients

For the pastry

110g of whole wheat flour

110g of self-raising flour

50g of margarine/butter

50g of lard

a pinch of salt

cold water, to mix

For the filling

700g of Bramley apples (or expensive ones that taste like pears in my case)

25g of soft brown sugar

1/4 teaspoon ground cloves

1/4 teaspoon of ground cinnamon

75g of raisins

1/4 whole nutmeg, grated

To glaze

milk and caster sugar

Method

1. Pre-heat the oven to gas mark 6/400 F/200 C. Grease a 9 1/2 inch (24cm) pie-plate.

2. Quarter and peel the apples then slice them thinly into a saucepan and mix them with the sugar, spices and raisins. Sprinkle in the water and cook for 10 mins or until the apples are soft and fluffy. Next, empty the mixture into a bowl to cool.

3. Make the pastry by mixing the flours together and rubbing the fat into the flour with your fingers. Add some water and the pinch of salt and you should have a nice ball of pastry. If it’s a sticky lump (which is what I had at first) just add a bit more flour. Cut the pastry ball in half and roll one half out to a round then transfer it to line the pie-plate. Spoon in the filling, then roll out the other half of the pastry and cover the rest of the pie like a lid. Trim it and decorate with the spare pastry, brush with milk and sugar glaze, then place the pie on a baking sheet and bake for 30 mins.

Yummy yummy apple pie…

Meggy x