Scones are apt any time of day, be it breakfast, morning tea, afternoon tea or a late night treat! I have previously posted a scone recipe here with wholemeal flour and raw sugar. This is my white flour, caster sugar version. However you make and bake your scones, just love them! They are simply a staple.
60 g butter
3 cups self-raising flour
2 tbs caster sugar
1 ½ cups buttermilk
1 tbs milk for brushing
1 tbs raw sugar for sprinkles if you like
Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and buttermilk, stirring with a flat knife. Once combined, knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a round cake baking tin close to each other so they are all touching. Brush with a little milk and sprinkle some raw sugar as if you’re a faery! Bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown. As a variation sometimes I add fresh blueberries after kneading for a pop of oozy goodness. Serve with butter, jam, fresh berries and cream… whatever your heart desires! Enjoy your beautiful scones!
So you BBQ’d your reef fish and you’ve got great leftovers. This is so scrumptious in Summer or Winter, it is the perfect homely dish to give you a big warm hug.
500 g reef fish
A handful of button mushrooms, sliced
500 ml cream
2 tbs butter
Handful of grated cheese
Handful of dill, chopped
Salt and pepper to your liking
Boil the pasta to al dente as per packet instructions. In a separate saucepan combine the cream, butter, dill, mushrooms and fish. Season to your liking. Drain the pasta and add to the fish sauce. Toss around a bit and then slide into a deep dish, like a small ceramic lasagne plate. Sprinkle grated cheese on top and bake in the oven on 180 degrees Celsius for about 12 minutes until cheese is melted. Your kitchen will smell incredible! This dish will transport you to lazy days on the beach ending with a glass of vino as you wrap your cardigan around your shoulders, clutching your bowl of beautiful fresh baked reef fish pasta.
I love simple flavours and easy food!! Buy as direct as you can to get the best reef fish. I made this for an informal affair with family, cake and good wine! It was a lovely day, and almost everyone commented how fabulous the fish was! This is sure to impress, yet is so simple. The fish really speaks for itself. Have a go!
A whole reef fish, gutted and scaled
½ handful box basil
½ handful oregano sprigs
½ handful chopped parsley
A pinch of salt
A good crack of pepper
Chop lemon into pieces and tear up the herbs. Place the fish on a piece of alfoil or baking paper. Dot the lemon and herbs underneath and on top of the fish. Wrap the fish. Place the fish wrapped on a medium heat BBQ for 10 minutes. Carefully pick up the package and turn it over, for a further 5 to 10 minutes, depending on the size of your fish. Serve immediately and watch everyone flock to the table!
In the picture you can see two fish, one is plain and the other herbed. Both delicious!
- I adore my sisters. They are all fabulous and caring, loving and fun people! My youngest are twin 11 year old girls who love to cook, enjoy flavours and appreciate food! With determination and love, I set out to make the most scrumptious birthday cake I could, and this is what turned out. It is no Master Chef moment, but it is yummy!
1 cup brown sugar
1 cup caster sugar
¾ cup cocoa powder
2 tsp baking soda
1 tsp baking powder
2 cups of plain flour
1 tsp salt
3 tbs sour cream
¾ cup milk
1 cup hot chocolate, I use Jarrah sachets
½ cup olive oil
Chocolate frosting ingredients
1 ½ cups icing powder
3 tbs Hershey’s chocolate spread
2 tbs cacao powder
Splash of milk
Combine the sugars, cocoa powder, baking soda, baking powder, flour and salt and stir around until mixed together. Add the wet ingredients now; eggs, sour cream, milk, hot chocolate and oil. Use an electric mixer on a medium speed for a couple of minutes. The mixture will be thin and a little glossy from the hot water in the hot chocolate. Pour the mixture into 2 baking tins that are greased or lined. For this particular cake I used a 22cm round cake tin and filled it almost half way, then poured the rest of the mix into a 10cm base high tin. Place both cakes into a moderate oven, about 180 degrees Celsius for about 35 to 40 minutes (depending on your tins) – just keep an eye on them. At the 35 minute mark if they look done touch the top and if it springs back it is ready, if not it needs a bit more. Let the cakes cool in their tins.
For the chocolate frosting I am using a new experiment! Place the butter, icing powder, chocolate spread and cacao powder in a saucepan on low heat and stir until combined and smooth. Add a dash of milk and stir vigorously. This enables the icing have a beautiful gloss.
Once your cakes are cool, assemble together with a little frosting in between, then frost the outside with as little or as much as you like. The quantity provided allows for a good coating. See, should have been a plasterer! Decorate with whatever you like – round little balls, fruits, shaved chocolate, all of the above, nothing – whatever your heart desires (or in this case the birthday girl’s requests)! I have used shaved chocolate and blueberries (the birthday girl’s have fabulous taste my dears)! Serve with love and a pleasant rendition of ‘happy birthday’! xo
This is a modern take on a traditional favourite. I absolutely love this dessert as an informal family treat. It is just scrumptious! I hope you like it too!
1 cup milk
½ cup caster sugar
3 croissants or 6 pieces of bread
100g block of Lindt sea salt dark chocolate
A handful of white chocolate chips
A sprinkle of cinnamon sugar
Whisk the eggs, milk and sugar together. Tear up your croissants/cut up your bread and pour the liquid mix on top. Let sit for 5 minutes so the liquid is soaked into the pastry. Trying very hard not to snack, dot the chocolate around the dish. Sprinkle with cinnamon sugar. Bake at 180 degrees Celcuis for around 25 minutes, until the croissant tips are crispy or the bread is golden brown. You’ve done it! Easy. Decadent. Love.