There are some things that go on in this kitchen that make me wonder sometimes – but I have a weak spot for fermentation projects, though I don’t make wine or beer. Blame the sourdough, it started it all off, things bubbling in jars here and there. It has opened my eyes though to the role of bacteria and fungi in our foods and it’s always nice to learn new stuff and experiment a little. Continue reading
I is for….. International Scone Week!
I was going to do a deeply serious post
‘No! no, not another one’
begged the iMac
and for once I listened. So you have been spared my learned treatise on etymology and the roots of words like inspiration = in + breathe and another one that took my fancy last night : integrity – from the word ‘integer’ meaning ‘untouched, undivided, a complete entity’ . I can hear the yawns, bad idea wasn’t it?
…but it will be much more fun to make Scones along with the Inspirational and Imaginative iScone Team! Continue reading
Here is my contribution to Scone week; buttermilk and cape raisin scones. Heidiannie has made lavender welsh scones, and Celia has made lemonade and cream scones.
These have two claims to fame, one they are made with home cultured buttermilk and, two they are made with 00 Italian flour. Actually they have three claims to fame, they are light and utterly lovely and I was really proud of myself as I usually make rubbish scones. However Brian ate, let me whisper it … five of these in one go… then he didn’t want supper, what a surprise.
There. That’s all. Thank you Rachel Allen, I love your book, Bake. It doesn’t scare me like some cook books do.
I’ve made several things from it now and so far so good. I just looked and the scone recipe is here on the net. So there is no excuse for anyone not to join in.
Rachel Allen's Buttermilk Scones