photo of baked scones in a cast iron frying pan

Scones!

photo of baked scones in a cast iron frying pan

  • 1 1/2 cups flour
  • 1/2 tbsp baking powder
  • 1/2 tbsp sugar
  • 3/4 tsp salt
  • 1/2 cup butter
  • 1/2 cup cream

Preheat oven to 400*

Cut butter into dry mixture.

Stir wet ingredients into dry mix. Mix with wooden spoon until just mixed through. Don’t overwork the dough!

Turn out onto a floured surface and cut into pieces. You can make a circle and cut wedges or make a rectangle and cut square pieces.

Bake for 20-25 minutes. Don’t use a cooking pan without edges as the butter will melt off the edges of the pan onto the bottom of your oven.

Slightly adapted from this recipe: https://www.foodnetwork.com/recipes/emeril-lagasse/bacon-cheddar-cheese-scones-recipe.html

Also slightly adapted from Wyndi’s scone recipe:

  • 1/2 cup butter
  • 1 3/4 cup flour
  • 3 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg lightly beaten
  • 4-6 tbsp milk
  • 1/2 cup currants (if desired)

Preheat oven to 400*

Cut butter into dry mixture.

Stir wet ingredients into dry mix. Knead dough 10 times before rolling out to 1/2 inch thick. Cut shapes and bake for 10-12 minutes.

Image of baked tea biscuits on a cooling rack

Tea Biscuits

Tea Biscuits
Ingredients
  • 1 egg
  • 1/2 cup milk (approx)
  • 1 1/2 cups flour
  • 3 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp sugar
  • 1/2 cup butter
Instructions
  1. Put egg in measuring cup and beat. Fill to 3/4 cup with milk.
  2. Put dry ingredients and butter into a bowl and crumb mixture well.
  3. Knead a few minutes then roll to about a 1/4 inch.
  4. Cut out rounds or other shapes, using a cookie cutter or cup turned upside down.
  5. Bake 20-30 min at 350*F or 325*F
Image of baked tea biscuits on a cooling rack
tea-biscuits-on-tray
A photo of a bowl of lentil and vegetable stew, garnished with cilantro.

Lentil and Vegetable Stew

Lentil and Vegetable Stew
Prep time:
Cook time:
Total time:
Ingredients
  • 1 tbsp black mustard seeds
  • 1-2 small onions, finely chopped
  • salt and pepper
  • 3 gloves garlic, minced
  • 2 inch piece of ginger, minced
  • 2 potatoes, chopped into 2 cm cubes
  • 6-10 carrots, chopped into med. size pieces (I cut them in half lengthwise, then cut wider pieces)
  • spices, such as coriander, cumin, turmeric, smoked paprika
  • 2 cups lentils
  • 4+ cups water
  • 1-2 cups each of green beans, zucchini and kale (or other green vegetables)
  • 2 lemons, juiced
  • 1 bunch cilantro, saving some for garnish
Instructions
  1. Heat the oil in the pan at med-low heat, then add the mustard seeds.
  2. Once the mustard seeds start to pop, wait another 30 seconds (but don’t let them burn!) before adding the onion.
  3. Let the onion cook until mostly translucent, then add the salt, pepper, garlic and ginger and cook for a couple of minutes.
  4. Add the potatoes and carrots and saute for another few minutes.
  5. Add spices if you wish and cook for another few minutes. I usually add a very small amount of coriander and cumin (1/8 tsp) and about 1/2 tsp each of turmeric and smoked paprika. I’ve made this without adding any spices at this stage and it’s still delicious.
  6. Next, add the lentils and water. I usually add a little more than twice as much water as lentils. But then I usually add more water later if needed.
  7. If using a pressure cooker, put the lid on and cook at low pressure setting for 5 minutes. Then reduce the pressure and remove the lid.
  8. Add the green vegetables and cook at look pressure setting for an additional 1-2 minutes.
  9. The final step is to add the lemon juice and salt. This is probably the most important step for flavour as the lemon brings out all the other flavours of the dish. You can also add cilantro at this stage (I always do, but not everyone loves cilantro as much as I do).
  10. Garnish with cilantro.

 

Lefse on a griddle

Lefse

Lefse
Ingredients
  • 1/2 cup butter
  • 1/2 cup whipping cream
  • 3 1/2 scant cups flour
  • 6 cups riced potatoes (patted down a little)
  • 1 tsp salt
Instructions
  1. Rice the potatoes, and melt the butter and mix. Mix it for a long time, maybe six or ten minutes, with a mixer.
  2. Make it into balls – maybe 24 or so. And roll. To cook, roughly a minute on first side, and 30 seconds on the other.

 

pizza dough before rolling it out

Pizza dough

Pizza dough
Cook time:
Total time:
Ingredients
  • 1 1/4 cups of water
  • 2 cups of flour
  • package of dry yeast (quarter ounce or 7 grams)
  • 1/2 tsp salt
  • 1 1/2 to 2 cups of flour (to your preference)
Instructions
  1. Heat the water to roughly 48 degrees Celsius. Put in flour, salt and yeast. Mix it on highspeed with a mix master. Whatever that is. For three minutes. Add the rest of the flour a little at a time and knead it. When you get it mixed it, put it in a greased bowl. Grease the top. Cover it and let it rise for forty minutes, or until it has doubled in bulk. Punch the dough down. Divide it in half. Each lump should make a thirteen inch pizza dough. Use your fingers or a rolling pin. Or try spinning it. You can freeze the dough for up to two weeks.
  2. Some folks cook the dough for ten minutes before dressing it.
Notes
This recipe is from Donna Arnott. She stole it from the mix master people. Who knows where they stole it from.

 

Roast beef in tinfoil on a barbecue

Roast beef on the barbecue

Roast beef on the barbecue
Cook time:
Total time:
Ingredients
  • Roast beef
  • Oil
  • Coarse salt & pepper
  • Garlic, thickly chopped
Instructions
  1. I’m no roast expert. But this roast beef turned out quite well! I covered it lightly with olive oil, coarse salt, pepper, and thickly chopped garlic. I put it on a tinfoil tray to catch the drippings, and then wrapped it in tinfoil. Let it cook for one hour at 200°C (400°F) and then I loosened the tinfoil and cooked it for 30 minutes more at a slightly reduced amount. The roast was about 1.5kg and could have been cooked for less time. It was still slightly pink, but not as pink as I enjoy.

 

Cooking a roast on a barbecue

temperature for barbecuing a roast

rusty's breaky

breaky

this meal was a bit of a team effort, quvi was on the bacon and the potatoes. i did up the sausage, becky did the poaching and lisa did the browning of the cheese.
wah-la my serving

breaky

poached organic eggs with browned goat’s cheese over slow roasted potatoes, spiced turkey sausage, refried black beans, yellow peppers, onion, and mushrooms.

rusty's breaky

rusty’s was tea instead of coffee and sans onions and eggs.

several bruschetta on a plate

Bruschetta

Bruschetta
Prep time:
Cook time:
Total time:
So I made the last bruschetta of the season last week. Fresh tomatoes and basil from the garden, with local garlic and then a local cheese grated on top. It was especially good because I had a baguette from fol epi, my favourite bakery in Victoria right now.
Ingredients
  • fresh tomatoes, chopped
  • garlic, finely chopped or crushed
  • basil, chopped
  • coarse salt
  • pepper
  • parmesan cheese
  • baguette
Instructions
  1. Toast baguette.
  2. Mix tomatoes, garlic, basil, salt and pepper.
  3. Pile tomato mixture on top of each piece of baguette and top with grated parmesan cheese.
  4. Place under broiler for a few minutes. Watch closely because they will burn easily.