Made this morning- scone by the afternoon

I had a hankering this morning for scones.

I was meeting my sister and her soon to be three year old twins at the park for a play then a coffee- what situation is more suited to turn up to with freshly baked scones than this?!

These scones were not your ordinary scone, they were AMAZING- even if I do say so myself! And if you cant take my word for it then take my Mums- because she also loved them.

Those of you who know my Mum know she is a straight shooter who is not afraid to say what she thinks whether its nice or not- and today it was very nice- so nice she told me to take them all home with me when I left or she would eat them all, and that would be bad for the diet!

They were practically good for you as I made them with Extra Virgin Coconut oil instead of fatty butter, they were sweetened with unrefined molasses sugar and had glorious chunks of dark chocolate and tart dried cranberries dotted through the moist and crumbly layers, perfect for a mid morning snack with a hot cuppa .

Vegan Scones

3cups Plain Flour

2Tbs Baking Powder

80g Extra virgin Coconut oil- hard

1/2cup packed Molasses Sugar

Pinch of Salt

With finger tips rub the above ingredients together till there are no lumps of oil (it should look like bread crumbs). This can also be done in  the food processor.

I used Dark Chocolate chunks and Dried Cranberries but you could use white chocolate, dried cherries, orange zest, dates- anything your heart desires.

Mix flavourings into the dry mix and stir till mixed evenly.

Lastly add Rice milk (or any milk you like- almond milk would also be good, or coconut milk) slowly until the mix starts to come together- how much milk – enough so that when you fold to combine no dry flour is left at the bottom of the bowl- if you make it too wet- add some more of the magic mix -too dry add more milk.

Turn out onto a lightly floured bench and cut into 8 portions.

Put onto grease proof paper and bake 180c till a skewer comes out clean- 20-40minutes.

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Hash cake- the other kind.

Making something yum out of leftovers is so satisfying, I have said it before. Last nights leftovers are no exception and the dish I am going to make is great for any time of day, especially brunch.

Super quick and delicious corned beef hash cakes served with a soft poached egg, its golden heart oozing bringing a richness to the dish.

Corned beef hash cake

Last nights leftover cooked corned beef shredded

Finely sliced spring onion

I also added some brussel sprouts, you could also add cabbage or any other greens you like.

Potato- semi cooked and grated- I love Agria potatoes.

When cooking the potato make sure they are dry and not too wet- cook by putting the whole potato in the oven or microwave- if boiling, once the water is strained off leave to steam to dry out a bit.

Mustard to taste- you could use relish or mayonnaise – any flavour you like

(you could add cheese if you like)

Salt and Pepper

Combine everything in a bowl and mix well- form into patties (I use a ring cutter to help shape the cakes) pressing together firmly.

Let sit in the fridge till ready to cook.

In a pan or on the BBQ melt a knob of butter over a medium/low heat as you want to brown each side slowly so that the center gets hot- or you could brown each side and finish in the oven. Be careful with these as they could fall apart- if they are very crumbly you can bind the mix with an egg.

I am serving these with a soft poached egg and some brussel sprout slaw- finely slice the raw brussel sprouts, add dried sour cherries and toasted almonds- mix with dressing of your choice- I am using a balsamic honey and mustard dressing.

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Second date guarantee

When Mr Lid and I were first dating I remember him making me breakfast on a Sunday, we would sit on his (now our) deck in the early morning sunshine reading the paper, doing the sudoku together and listing to his wonderful music collection- he would make his famous creamy mushrooms and poached eggs it was heaven- it was days like that, that made me realise he was the man for me.

These mushrooms are seriously delicious, so much so that my Dad has made them a frequent weekend breakfast feature for himself and mum, along with the perfect Bloody Mary. Makes you wish weekends lasted longer.

 

Mr Lids Creamy Mushrooms

Flat brown Mushrooms

Fresh garlic

Mixed herbs (dried is fine if you don’t have fresh)

Butter

Cream

Crush the garlic and caramelise in the pan with a knob of butter, add the sliced mushrooms. Stir to mix the garlic well in with the Mushrooms, add the herbs (not too many- just a pinch)

At this stage I add a little water- it helps to soften the Mushrooms and turns into a bit of a stock to help deepen the flavour.

Reduce the liquid down till it is almost gone- add cream- don’t add all the cream as you can always add more.

You want the star to be Mushrooms in a cream sauce, not a cream sauce with some Mushrooms in it.

Reduce the cream down- if you reduce it too far add more.

Season with a good amount of Fresh Black pepper and some salt.

We like to serve this with a wholemeal toast and runny poached eggs.

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I wish you could smell my house.

I wish you could smell my house. Its warm nutty spiced air is a dream to write in.

I had a crap sleep (Can I say that? Sorry if my language offended some people)

I woke at 1:30am with a cat next to me forcing me into the middle of the bed, where I was all hot and uncomfortable, my knee had shooting pains and I found myself still awake at 3:30am reading recipes on my phone dreaming of what I wanted to eat to keep me going once I was meant to be awake in a few hours.

I wanted something with ingredients I had in the house, I wanted something Gluten free, I wanted a million dollars- shame you can’t bake that!!

I found a recipe for some Cinnamon bun type things sounded good, had to make a few changes as it didn’t quite match the exact ingredients I had to use but hey- still looked good!

Cinnamon Walnut Loaf 

1/4 cup Almond meal (ground Almonds)

1/4 cup Coconut flour

1/4 cup Agave Nectar (or Honey, Golden syrup, Maple syrup)

1/4 cup Apple puree

1/3 cup Sour Cream (could use yoghurt, milk with some vinegar or lemon in it)

2 Eggs

1/4tsp Salt

1/4 tsp Baking soda

Mix in a bowl with a whisk to remove all the lumps- let sit so the Coconut flour can adsorb some of the moisture, Spoon into the tin and top with topping.

I made mine in a Loaf pan – Muffins would be fine too.

Walnut Cinnamon topping

2Tbs Coconut oil melted

2Tbs Cinnamon

4Tbs Agave nectar (or Honey, Golden syrup,Maple syrup)

1/4- 1/2 cup nuts- I used Walnuts

Mix together and spoon onto the above mix.

You could marble the walnut mix through with a skewer if you like.

Bake 180c 35min – this was for a loaf- time will be less for muffins.

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You will eat it, and you will like it…

Sunday morning. Breakfast in Bed. Two things that belong together. And today I wanted to do something nice for Mr Lid.

Although it is difficult making Mr Lid breakfast in bed because he never really eats breakfast because its too early- usually a coffee will suffice.

So I made it anyway and I made something sweet-ish so I knew I would have my work cut out for me making him eat it- doesn’t sound as pleasant as a leisurely breakfast in bed does it?

Caramelised Orange Brioche french toast, with orange sourcream.

Brioche

Egg

Milk

Orange Zest & flesh

Vanilla

Brown sugar

Sour cream

Honey

Butter

Mix egg with some milk, vanilla and orange zest- soak brioche in eggy mixture both sides.

Melt butter in a non stick pan (if you have one). Sprinkle both sides of brioche with brown sugar and fry in pan on low heat- making sure to add more butter if needed- caramelise both sides, remove.

Fry orange flesh in the pan adding a touch more brown sugar (these were oranges off our tree so they were pretty sour)

Meanwhile mix sour cream, vanilla, honey and some more orange zest. You could use creme fraiche, or cream or yoghurt I had none of these hence the sour cream- but it added a nice sour/ creamy element to the dish.

Layer everything on a plate and serve.

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