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Tag Archives: dough

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

Twisty chocolate bread, by Jamie Oliver

I have never made bread before, despite watching The fabulous Baker Brothers and Lorraine Pascale, and the other day I just thought why not ? I found a recipe in Jamie Oliver’s The return of the naked chef and it was brilliant! I mixed the yeast with the water and was fascinated when I came back to it a few minutes later and it was all frothy and then when I mixed the yeast with the flour it was like fluffing a cushion up! I was so excited when I left the bread to prove and it grew to twice the size! I felt bad rolling it out to make my bread, especially as my dad kept saying “it’s alive you know! that’s why it’s bigger!” that just made me feel guilty.  I also spent about 40 minutes cracking hazelnuts to put in the bread because we didn’t have any ready ones. Remember to buy them already shelled everyone, it’s a huge time saver.

This bread was so gorgeous, we made it at night and then cooked it in the morning and had it for breakfast like croissant, yummy yummy! If you think making bread is a pain in the neck give this a try, I found it so fun and I will definitely be making more bread in the future!

Ingredients

30 g fresh yeast/3 x 7g sachets of dried yeast

30 g honey (or sugar)

625 ml/just over 1 pint of tepid water

1 kg/just over 2lb strong bread flour

30 g/1 oz salt

extra flour for dusting

200 g soft butter

200 g hazelnuts, lightly roasted and crushed or broken up

310 g/11 oz chocolate (70 % cocoa) smashed up or grated

Recipe

Preheat the oven to 200 C/400 F/gas mark 6

1. Dissolve the yeast and honey (or sugar) in half the tepid water.

2. On a clean surface or in a large bowl, make a pile of the flour and salt. Make a well in the centre and pour in the dissolved yeast mixture. With 4 fingers of one hand, make circular movements from the centre moving outwards, slowly bringing in more and more of the flour until the yeast mixture is soaked up. Pour the other half of the tepid water into the centre and incorporate all of the flour to make a moist dough.

3. Knead the dough (which was so fun) for 5 minutes.

4. Flour your hands and the top of the dough, make it into a round shape and place on a baking tray. Deeply score the dough with a knife and leave to prove until it’s doubled in size. You should leave it in a warm, moist, drought-free place for it to prove quicker. This should take about 40 minutes.

5. Divide the dough into equal parts. Prove for a second tile and then take each piece of dough and push out into a square shape on the floured board. The roll out to about 17 cm/7 inches wide. At this point, roll the other way and keep rolling to achieve a rectangle about 0.5 cm/1/4 inches thick. Using a knife, spread the butter thinly across the dough. Sprinkle tha hazelnuts and the chocolate over and roll up across the width like a swiss roll. Cut across into 2 cm/1 inch wide slices. Place the slices next to each other on a greased baking tray, cut side upwards, with small gaps in between. Bake in the preheated oven for 20 minutes. Allow to cool for 20 minutes before mmmmmmming at it’s tastiness.

I reheated one of these for breakfast the next day and it was still gorgeous.

Meggy x

Killer shortbread cake

This weekend I decided to make some chocolate shortbread biscuits with my boyfriend, I thought they’d be nice and pretty for the blog and we were going to make the biscuits in heart shapes ♥ I chose my recipe on bbc Good food (www.bbcgoodfood.com/recipes/1272633/double-chocolate-shortbreads) and thought it sounded simple enough, there were only 2 steps. I made the dough, easy, wrapped it in cling-film and chilled it in the fridge for an hour, no problemo, but then… DISASTER!!!! When I got it out of the fridge it was so hard that I could have killed somebody with it! I left it for 15 minutes hoping it would become soft but it didn’t so I had to ask my mum for help… Yes, my mum fixes all my cooking disasters, or tries to. She got out the Magimix, which I think she’s had since before I was born, and put all the frozen dough inside, then she whirred it around a bit, added some water and we ended up with a very gooey mixture which I could definitely not roll out and cut into heart shapes. We got a pie dish and poured the mixture in, then put it in the oven for 30 minutes. The result tasted nice and chocolatey but it was the dryest cake I think I have ever tasted in my life, it was so dry that we had trouble swallowing it! That didn’t stop my sister and my boyfriend who managed to eat a quarter of it before giving in and admitting defeat!

What went wrong? Well, after some fierce interrogation my mum realised that I had put light brown sugar into the mixture instead of brown caster sugar… I had no idea that it would make such a difference!

So I’ve learned my lesson about sugar and I hope it’s a mistake I won’t be making again! Here is a picture of the dryest cake in the world, possibly fatal if too big a chunk is attempted to be devoured…

Meggy x