We’re back today for the the second edition of Blogville’s recipe share, “In Purrsuit of Flavour” with today’s selection being “dough.” Once again we join our hosts, the Weim boys over at Easy Rider and those great chef cats over at Canadian Cats. Since I may have moaned and whined mentioned that many baking ingredients have been in short supply around our neighborhood, we stretched the rules for our recipe this month and went with…Scones since they contain no yeast or whole wheat flour which are as extinct as dinosaurs around here. I’ve gone to 7 different stores recently in search of these mythical ingredients and they all laughed me and my mask out of their stores. I did manage to find a small amount of whole wheat late yesterday so there’s no need to cry for me now but didn’t have enough time to make a no knead cranberry/walnut bread which was the original plan.
I’ve made this recipe for ages because it’s easy to make and always turns out yummy. Since I can barely operate a mixer and spatula with my paws, I did not include photos while preparing but did include the website’s video for a professional touch where disasters don’t show up on video like they would if I took photos while baking. Click here on this link to see the video as to how these are made.
Prep & baking time: 35 mins. total; servings: 8 (depending on size); yield: 8 scones (again, depending on size)
Preheat oven to 400ºF (200ºC). Sift the flour, baking powder, sugar and salt into a large bowl (for the record, I never sift dry ingredients, instead whisking them together). Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want (I formed the dough into a large ball, flatten it, then cut into triangle shapes rather than balls). Place onto a greased baking sheet (I use parchment paper instead), and flatten lightly. Let scones barely touch each other. Whisk together the egg and 1 tablespoon of milk, brush tops of scones with egg wash and let them rest for about 10 minutes.
Bake for 10 to 15 minutes in preheated oven, until tops are golden brown. Serve with butter or clotted cream and a selection of jams and enjoy. Even plain, they’re still quite tasty.
Per Serving: 247 calories; 10 g total fat; 47 mg cholesterol; 238 mg sodium. 35.4 g carbohydrates; 4.8 g protein.
Have you heard…a new blog hop called “In Purrsuit of Flavours” debuts today. Norman wanted to do the honors so he donned the chef’s toque and apron. I’ll let him share our recipe with the international hosts, Chef Shoko from The Canadian Cats, and French Chef Phenny from Easy Weimaraner. Don’t forget to check out all the links for some pawsome recipes. Take it away Norman.
Hello mates, today I’m super chuffed to share this tasty and easy to prepare dish that would be pawfect for Easter brunch. Mum calls it the Kitchen Sink Quiche for reasons you’ll understand from the ingredient list.
1 sheet of puff pastry (half of one a 17.3-ounce package),
Cube bits of ham for meat eaters or chop vegetarian sausage for the vegetarians (or whatever kind of meat or substitute you have on hand)
1 cup cherry tomatoes, cut in half
3/4 cup grated Monterey Jack cheese. We always add grated Parmesan to the jack, because, well it’s Parm and nothing tastes better
Small chopped zucchini, red and green peppers, broccoli, mushrooms or whatever veggies may have on hand
2 large eggs
1 1/2 teaspoons chopped fresh rosemary which will make this quiche gobsmackingly tasty
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1/2 cup Greek yogurt or sour cream
Preheat oven to 400°F.
Unfold pastry sheet on a pie dish or lay it flat on a baking sheet and create a rectangular quiche.
Place meat (or substitute) first on the pastry sheet.
Pour your egg, cheese and yogurt mixture over toppings over the puff pastry. Bake until pastry is golden brown and toppings are set, about 18-22 minutes.
Start licking your chops while you wait for this tasty concoction to be served
Meat and veggie ingredients are dependent on what you have on hand or what you prefer in your quiche ~ remember the name-use whatever you have-be creative.
If the edges start to brown but the quiche is still jiggly, cover the edges with foil until fully cooked and firm. Nobody likes jiggly-wiggly eggs.
Mum’s all about this dish looking ‘rustic’ (a fancy way to say it looks like you meant for it to look less than pretty) and rarely bothers with fancy crust edges.
Now how simple, quick and versatile is that? Feel free to substitute or add whatever meat/vegetable ingredients you have in your pantry. No dog hair was served on the side with this ‘kitchen sink’ meal.