As I said before, cheese holds, together with cake, the proud title for foods I can’t live without; the mere thought of lactose intolerance sounds like a punishment worthy of the third circle of Dante’s Inferno…
Stilton and Walnut Loaf Scone
- 250 g self-raising flour
- 1 tsp bicarbonate of soda
- 0.5 tsp black pepper
- 0.5 tsp curry powder
- 50 g cold salted butter, diced
- 175 ml milk
- 20 ml white wine vinegar
- 125 g Stilton, cut into 1 cm cubes
- 100 g walnuts, roughly chopped
Preheat the oven to 220 °C fan and line one 450 g loaf tin with baking paper.
Add the vinegar to the milk, stir and let stand until needed.
Rub the cold butter into the mixed flour, bicarbonate, pepper and curry powder until the texture resembles breadcrumbs. Then stir in the walnuts and stilton. Now make a whole in the middle, pour in the buttermilk and gently stir with your hands to make a soft dough. Remember the trick for light scones is to handle the doughs as little as possible.
Bake for 30 minutes until golden brown (and nice smelling kitchen). Cover with foil paper during the last 10 minutes to avoid the top from burning.
If you prefer normal sized scones, gently roll the dough, cut with 2.5 cm round cutters and bake for 15 minutes.
I’m a huge fan of baked goods for breakfast. But since I´m not a morning person (especially on the weekends), the only way of having oven-hot stuff with the coffee is to get my hands dirty. Wakey-wakey!
Cheddar Ale and Chive Muffins
Enough for 6 muffins, recipe from a fellow chemist!
- 190 g self-raising flour
- 60 g grated cheddar
- A small bunch of chopped chives
- 65 ml milk
- 65 ml ale
- 1 egg
- 60 ml sunflower oil
- Whole pecan nuts to decorate
Preheat the oven to 200 °C fan and place 6 muffin cases in a muffin tray. Stir the cheese and chives into the sifted flour. Mix together the milk, ale, egg and oil, a fork will do. Pour the wet into the dry ingredients and mix until just combined. Divide among the cases, and place one pecan nut on top of each.
Bake in the preheated oven for 5 minutes before turning the oven down to 160 °C fan for further 13 to 15 mins. The muffins are done when a toothpick inserted into the centre comes out clean.
I like watching F1 with my photographer, but I must admit that my mind wanders around during it… Yesterday it wandered towards the sobrassada (Mallorca’s savoury delight) that was sitting in the fridge (freshly brought from Spain by a nice visitor). Cake is always good, but in this case I felt like having it as second serving…
Cheese twists with Sobrassada Mallorquina
- Puff pastry
- Cheddar cheese
- 1 egg
Crack one egg and whisk with a tablespoon of water. Unfold the puff pastry and roll thinly. Brush the pastry with egg and spread sobrassada over half of it, then sprinkle some cheese.
Fold the puff pastry to cover the cheese and press gently to seal. Brush the top with more egg, cut in thin stripes and twist each one from the ends. Bake 10 minutes at 200 °C or until lightly browned.
Allow it to cool slightly before eating (if you can!)
Cheese is one of my favourite things in the world (yes, the whole world). If there were two rating scales for the best things in the world, a sweet version and a savoury one, cake and cheese would be at the same position in the corresponding scale.
That’s why messing so badly the cheese-cake experience, kept me tortured for some days. To bring back equilibrium into my world, I returned to my comfort zone and baked some cheese-scones. Because I needed some feeling of accomplishment, because I love them, and because we had a visitor, and nothing says welcome better than oven hot scones for breakfast. Plus we had some leftover gruyère from the previous day fondue, and binning food is a sin (everyone knows that).
These little treats from my adoptive land are very easy and fast to make, plus extremely rewarding, so we have them for breakfast quite often on the weekends. This is the recipe I use:
- 225 g self-raising flour
- 55 g butter
- 25 g grated cheddar (or gruyere in my case, or any cheese you like, really…)
- 150 ml milk
- A pinch of salt and a dash of pepper
Add the salt and pepper to the flour and rub the cold butter with your fingertips until you have fine crumbs. Stir in the cheese (I most of the time cheat and put more than 25 g…) and then the milk to get a soft dough. Knead lightly to around 2 cm thick and cut scones with a 5 cm round cutter.
You can brush the tops with a bit of milk or egg and they will look glossy, I didn’t do it this time.
Bake for 12 to 15 minutes at 220 °C until golden.
And now get yourself a nice cappuccino and eat one whilst they are still hot. Doesn’t it feel like weekend?