how very appetizing

falulacooks:

Rise and shine! For a quick morning pastry, try baking scones; they’re easy to make and look lovely on the breakfast table. The original recipe I used called for raisins, but after a thorough search I couldn’t seem to find mine, so chocolate chips it is! Feel free to substitute a mix-in of your choice.
Chocolate Chip Scones (adapted from The Illustrated Kitchen Bible)
1 2/3 cup all-purpose flour
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
4 tbsp cold butter, diced
1/3 cup chocolate chips (or raisins, etc)
2/3 cup whole milk
1 large egg, beaten, for glazing
Preheat oven to 425 F. Sift flour, sugar, powder, and salt in a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles course bread crumbs. Stir in the chocolate chips and make a well in the center. Pour in milk and stir quickly to make a soft dough.
Briefly knead the dough on a lightly floured surface, pat into a ~1” thick circle, and cut rounds with a 2.5” round cookie cutter or small glass. Gather up scraps, pat into a circle again, and continue cutting rounds until all dough is used. Place rounds on an ungreased baking pan and brush lightly with a beaten egg. Bake 12-15 minutes or until golden in color.
Serve with fruit preserves, butter, clotted cream, or whipped cream and berries - use your imagination!

Rise and shine! For a quick morning pastry, try baking scones; they’re easy to make and look lovely on the breakfast table. The original recipe I used called for raisins, but after a thorough search I couldn’t seem to find mine, so chocolate chips it is! Feel free to substitute a mix-in of your choice.

Chocolate Chip Scones (adapted from The Illustrated Kitchen Bible)

1 2/3 cup all-purpose flour

2 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp salt

4 tbsp cold butter, diced

1/3 cup chocolate chips (or raisins, etc)

2/3 cup whole milk

1 large egg, beaten, for glazing

Preheat oven to 425 F. Sift flour, sugar, powder, and salt in a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles course bread crumbs. Stir in the chocolate chips and make a well in the center. Pour in milk and stir quickly to make a soft dough.

Briefly knead the dough on a lightly floured surface, pat into a ~1” thick circle, and cut rounds with a 2.5” round cookie cutter or small glass. Gather up scraps, pat into a circle again, and continue cutting rounds until all dough is used. Place rounds on an ungreased baking pan and brush lightly with a beaten egg. Bake 12-15 minutes or until golden in color.

Serve with fruit preserves, butter, clotted cream, or whipped cream and berries - use your imagination!

1 month ago

falulacooks:

Take a long, hard look: this is the best (flat)bread I’ll ever make!

It’s focaccia and it’s delicious. I used a simplified recipe, doubled the rising time, added some herbs of my choosing and it was all in the stomachs of my very happy family in less than an hour. It was meant to be part of my Easter dinner tomorrow… thankfully it’s easy enough that I don’t mind make a batch (or two) again!

Alright, so I’ve transferred all of my person cookery posts to a new blog. I hope to be updating it at least a few times a week with my food adventures! Take a look here.

1 month ago

I made collard greens for the first time today and they weren’t awful! One might say they’ve got an acquired taste, but with a bit of sweet onion and pork they turned out lovely! A reason to eat them? They’re full of vitamins and minerals.

Collard Greens

1 bunch collard greens
5 slices bacon (preferably low-fat)
1 yellow onion
1 tbsp butter
1/4 cup vegetable oil
1/2 cup water
1/2 cup low-sodium chicken broth

Cook bacon, rip into small pieces and set aside. Tear greens from stems; rinse in warm water, then soak in salted water 10 minutes. While soaking, caramelize chopped onion in 1 tbsp butter.

Drain greens and place into a large pot. Add to pot oil, water, broth, onions, and bacon; stir well. Bring liquid in the bottom of the pot to a simmer on medium-high heat; reduce heat to medium and cover. Let simmer, stirring occasionally, 45 minutes or until greens are tender.

1 month ago

I made my own tomato & feta tart for lunch!

1 month ago

I made muffins for breakfast!
Here’s the recipe (an altered version of this one):

Whole Wheat Blueberry Muffins

1.5 cups whole wheat flour
2/3 cup white sugar
1/2 teaspoon salt
1 tsp baking powder
1 tsp baking soda
1/3 cup vegetable oil
1 egg
1/3 cup milk
1/2 cup applesauce
1 pint fresh blueberries
brown sugar for sprinkling (optional)

Whisk the dry and wet ingredients separately; combine and mix until just moistened (don’t overmix). Stir in blueberries and fill greased muffin pan cups 2/3 full. Sprinkle tops lightly with brown sugar (optional). Bake at 375 F for 20 minutes.

1 month ago