https://youtu.be/GIcfI6PpPyw

scones made this afternoon

Serves: 8

 Method

Prep:20min  ›  Cook:12min  ›  Extra time:3min  ›  Ready in:35min 

1. Preheat oven to 220 C / Gas 7. Grease a baking tray.
2. Measure out the flour and salt in a mixing bowl. Add the butter. Rub together with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar and sultanas, if using.
3. Add the milk to the mixture and stir everything together. Knead the mixture together with your hands until you have formed a stiff dough.
4. Gently roll out the dough until it is 2cm thick. Cut out shapes with round biscuit cutters dipped in flour. Put the scones on a baking tray, brush them with milk
5. Bake for 12 to 15 minutes. Leave them on a cooling rack for 5 minutes.

6. Ingredients

• 225g self raising flour
• 1 pinch salt
• 50g cold butter, cut into pieces
• 25g caster sugar
• 50g sultanas (optional)
• 120ml milk, plus extra for brushing

well just found the blog

well it's been ages since i used this blog came across it when reading a fellow blogger's post  so will have to place on my desktop so when doing cooking i can place some photos of my baking  i have a wordpress blog  https://lindasgardenadventure.blog/

Well i seem to have my baking mojo back again

Normally when I try making bread or crackers its the thumps down their do not turn out  the outside looks cooked but inside still uncooked  but since last Thursday things have been turning out all right  I fine with sponges and cupcakes and muffins

my next challenge will be shortbread and scones  

A RE BLOG FROM JEN

http://lindaswildlifegarden.wordpress.com/2014/05/12/hokey-pokey/

For all who like thing from mother nature's garden

Clever and Stinging Nettle Soup

 

(image from Google )

 

2 Tablespoons olive oil or butter

1 medium onion, chopped

2 cloves of garlic, crushed

2 bunches of clever, washed of all the sand, trimmed, and roughly chopped

1 medium bag of stinging nettle, trimmed and cleaned

6 cups of water or stock

3/4 cup half and half

about 1/2 teaspoon nutmeg (add slowly, as nutmeg can overpower, but you want the essence of the flavour, so don't skimp, either)

2 teaspoons salt

(Eggs, for poaching, if using)

 

In a soup pot, heat the olive oil or butter and sauté the onion until translucent, but not brown. Add the garlic, and stir until it turns soft. Add the clever and the nettle to the pot, stirring so that it wilts. When it is all wilted, add the water or stock, and bring the soup to a bowl. Lower the heat, and simmer for about ten minutes, making sure the vegetables are cooked. Using an immersion blender, puree the soup. Add the half and half, the salt, and the nutmeg, and simmer until all the flavors are combined.

 

If you are adding the egg, crack it into the simmering soup, and cook it until the white is set.

MY third attemp at bread making

 

Now this is a new way or method as you completely leave it to mother nature to do the kneading so once you bascily mixed it in the rest is down to mother nature to do the kneading for you

 

so I thought I would give this a try so far pleased with the results

what you need

 

6and half cups of flour = 54 oz

3 cups of warm water = 24 oz.

1tsp of salt

2 pk of dried yeast or  2 teaspoons if you have tub of yeast

 

Now depending on when you want your bread ether start the evening before or after breakfast is up to you

 

 

 

 

 

 

 

 This has been proving for12 hours

 cooked have not cut into it as yet but sounds hollow

oven temp 200 c for 20 mins then put foil over top of your loaf and cook for another 20 mins

it should be cold enough for me to show you the inside of it now

I am very happy bunny and it taste lovely apart from adding different things like onion and cheese I be using this method again please leave a comment down below 

 

 

 

my last loaf I did below   was cooked on the outside but doughy still on the inside

so I got a bit down and disappointed why what was I doing wrong ?
 

a more easyer way to make bread

https://www.youtube.com/watch?v=yePMpoyXwys&feature=player_detailpage#t=4

here is my loaf I made to day using this method

 

Orange maralade tealoaf cake

I could of divided this mixture into two loaf tins so it would of only taken a round 30 mins  but as I did not it took an hour to cook

  Recipe
4 EGGS
8oz of butter
8oz of sugar
8oz of flour (self raising)

bake at 160 - 180  for 60 minis  depending weather  you have a fan oven or not
even though I had a cake liner take it off as soon as it cooked otherwise you will get a grease bottom  

#salad chat my first of the year 3 months behind

I have been sowing things but to day I  harvest  my first rocket and lettuce of the year and like most folk make the new potatoes a meal on their own I had some on crackers just on their own and with cheese

 and homemade cake for lunch today it was yummy it was yummy