Pastry/Baking

Scone with the wind

Maya's off school ill today. And somehow, come 9.30 this morning, she has made what medical science would term a miraculous recovery. I've never seen someone less ill.So there was nothing for it but to make a batch of scones using the buttermilk I had leftover from  some homemade butter as a way to entertain and feed both of us.Looking after Maya is enough to build up an appetite that Babette would struggle to cater for, so after breakfast we started these to be sure they were ready for that terrible mid-morning point where the feebly underfed among us could be catered for.We made enough to feed the entire East Grinstead Women's Institute (had they been passing) and put the homemade butter to good use. The remainder of my mother in law's delicious jam was soon demolished and having left some scones on the plate for when Noah gets back from school this afternoon, still suspicious of his little sister's day off, we both needed a little lie down. Sadly, due to the sugar rush, this didn't happen and I found myself knee-deep in Play-Doh.This recipe makes a lot, but they freeze well once cooked. Halve it if you fancy just making a few. The buttermilk makes them so light and fluffy (use normal milk if you don't have any ) and they are so easy to make, even a sick child can do it.Ingredients400g self-raising flour (although I use plain flour and add 2tsp baking powder per 150g)2tsp baking powder (yes, a little extra)100g chilled butter, cubed100g golden caster sugar2 eggs, beaten280ml buttermilkA pinch of saltMethodHeat the oven to 180c/gas 7 and line a baking sheet with parchmentMix the flour (sifted into the mixing bowl), baking sugar and butter until it becomes breadcrumb-like. I use a pastry blender which is most excellent, but you can use your fingertips.Stir in the sugar and salt until well mixed.Mix together the buttermilk and beaten egg and pour most of in with the flour, keeping some back to glaze the tops.Knead quickly together to form a soft and fairly moist dough, roll out to 3cm thick and using a mini round pastry cutter (fluted or not, up to you) cut the scones.Glaze the top of each and bake in the oven for about 15 minutes, or until they are turning golden on top. Remove, leave to cool, split and serve with butter and jam. Not clotted cream, not whipped cream, butter.

Say Cheese

When I was at art college back in the last century and life was in black and white, we'd often indulge in haloumi kebabs after a night out. That was the first time I'd had this squeaky cheese, and fresh from the charcoal grill with hot chilli sauce I was hooked.These days, having children means I don't really remember what going out is. And with life far more civilised, I make my own kebabs and roast my haloumi. How grown up I must seem.Being a solid cheese, it holds its shape really well when cooked. And it takes up other flavours so well, making it ideal to wrap up with garlic, rosemary, lemons and the like. Here, I've used limes, caper and anchovy to give it a real punch and some sweet fresh snow peas and radish to cut through.After about half an hour, you'll have a delicious lunch with almost no effort. Great with some toast and a cold glass of something fizzy.Ingredients:1 halloumi block1tbsp capers1tsp chilli flakes1 anchovy fillet (replace with black olives if you prefer)1 lime, quartered2tsp dry thymeOlive oilMethod:Heat the oven to 180c.Wrap the cheese in  paper with the limes and garlic underneath and everything else on top. Fold over and wrap in foil.Cook for about 25-30 minutes, remove from the oven and serve with bread, olive oil and crudites.

Scouts' Honour

When I was a little girl I used to dream of being a brownie. Sadly that never came true, and anyway, being a boy I was sent to The Scouts.  I hated it and thought it a complete waste of an evening. That may have been down to the fact that every time I tried to contort my fingers into the three-fingered salute I looked like my arthritic and ancient aunt. So, I gave it and all hopes of a woggle in the woods a two-fingered salute, never to return.So now, all grown up, I find myself in the kitchen (not wearing a fetching brown dress or green jumper) melting chocolate to make these delicious and fudgy brownies. A whole tray of them may well be too much to eat in one sitting, but when I put them down on the table yesterday, they pretty much vanished.

Spicy filo vegetable parcels

filo1Bourek, samosa, pasty or empanada? They’re all good ways to eat a messy filling with your hands. I first had bourek in a cous cous restaurant in Paris and loved the delicate pastry and the oozing cooked egg inside. With that in mind, I’ve combined a spicy vegetable filling with the egg on top and added quorn for texture.Feel free to use minced lamb if you prefer and it’s up to you whether you make six large ones or 12 small to have as snacks. You can use quails’ eggs for these. Serve with a mint crème fraiche.Makes:                             6-12Preparation time:         20 minutesCooking time:                45 minutesIngredients1 onion, finely chopped2 cloves of garlic1 celery stick, finely chopped1 medium carrot, finely choppedA handful of buckwheat1 tsp paprika1 tsp coriander1 tsp turmeric2 bay leaves½ a butternut squash, diced1 packet of Quorn mince (approx 300g)4 medium tomatoes, chopped1 mug of water2 tbsp tomato puréeA small handful of kale leaves2 tbsp za’atar spice mix6 eggs (optional) plus one for glazingSalt and pepper to season1 220g pack of ready rolled filo pastry sheetsMethod1. Sauté the onions and garlic in a little olive oil until soft then add the carrot and celery.Season well and cook gently for five minutes.2. Add the buckwheat and toast well before mixing in all the spices apart from the za’atar then add the squash and quorn and mix well.3. Stir in the tomatoes, mix the purée with the water and pour into the pan. Cover and cook for 20 minutes then stir in the kale and cook for a further 15 minutes with the lid off. The liquid needs to reduce so you don’t end up with soggy pastries. Set aside to cool.4. Preheat the oven to 180c5. When cool, lay the filo pastry on the work surface and brush the edges of the top one with some beaten egg mixed with a little milk or water.6. Put a large spoonful of the filling in one corner of the pastry, make a well in the centre and add the egg. Sprinkle with the za’atar. Fold over into a triangle. Brush with more egg and fold again. Repeat until you have a firm parcel. Glaze the pastry with the egg, repeat with the remaining mixture and bake the parcels in the oven for about 25 minutes, or until golden and crisp. Serve with a mint crème fraîche made with a mix of dried and fresh mint.