Our lovely Martha & Lemon Meringue Pie

Martha Stewart posts on Facebook today her Lemon Meringue Pie recipe. You can check various websites for pie recipes as well. Everything is plus/minus. The recipe is basic, but the comments, oh, the comments, some truly hateful such as: liquid lemon curd, or even worse, liquid meringue. Folks, my first try at Lemon Meringue Pie I figured out a recipe, with a lil help from divine sources, but it's really a good lemon curd that must be cooked in a double boiler (water not touching bowl-just steam) with cornstarch and a lil butter and a pinch of salt, for at least 2 minutes, at least till bubbling, then cooled; yet not overcooked, as overcooked has a metal flavor, so light on the cooking, really just a minute or two. And I also add some dissolved clear gelatin to the hot lemon curd. Mix well and strain lemon curd using a sieve. Works beautifully, especially for summer months. As for the meringue, some bakers whip egg whites with white granulated sugar, and add cream of tartar. I don't recall using cream of tartar though it's quite logical to do so. I added some cornstarch to the meringue, and voilà, a rich meringue that keeps its form, bakes beautifully; just keep in mind, egg whites must be warm (eggs at least 2 hours outside of fridge) with no trace of egg yolk, and bowl must be sparkling clean. Also as per Martha Stewart, meringue needs to seal the pie. As you'd likely have extra, there is no reason not to seal that deal. It's been awhile; think we'll make a pie for the holidays. What I did learn today is you can cool your lemon curd already filled in a baked pie crust in the fridge for 4 hours or overnight, and then make your meringue and use the grill setting of the oven to brown the edge of the meringue peaks.  Martha's Lemon Meringue Pie Recipe

Irish Coffee

Irish Coffee/52kitchenadventures.com

Recipe By: Jason Ring

"Fresh hot coffee gets a little added pep with the addition of Irish whiskey and Irish cream."

Ingredients

1 (1.5 fluid ounce) jigger Irish cream liqueur

1 (1.5 fluid ounce) jigger Irish whiskey

1 cup hot brewed coffee

1 tablespoon whipped cream

1 dash ground nutmeg

Directions

1. In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg. Allrecipes.com

ALL RIGHTS RESERVED © 2019 Allrecipes.com

Irish Cheddar and thyme gougères By Donal Skeehan

Ingredients
Makes about 24 small gougères
60g salted butter
130ml water
80g plain flour, sifted
3 large free range eggs
100g Irish Cheddar (Sheridans 15 Fields Irish Cheddar is excellent), grated
2tsp thyme leaves, finely chopped
Pinch ground nutmeg
Ground black pepper

Method

An elegant and impressive warm canapé which is ideal finger food served with a cold glass of Prosecco. The choux pastry can be baked up to two to three hours before serving and reheated. Irish Cheddar makes for delicious light cheese puffs or, alternatively, Comte or Gruyère are also good here. 

Preheat an oven to 220 degrees Celsius/gas 7 and line two large baking sheets with parchment paper. Place the butter and water in a small saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating all the time with a wooden spoon, until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat, set aside and leave to cool slightly. Beat the eggs in a small bowl. Add the eggs a little at a time, and beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You may not need all of the egg. Add a little at a time until you have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. Stir through 75g of the cheese, nutmeg, thyme and a sprinkle of black pepper. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 3cm rounds onto the lined baking sheets, leaving about 6cm in between each line to allow for spreading. Pat water on the top of each gougère and sprinkle on the remaining cheese. Place in the oven, reducing the heat to 190 degrees Celsius/gas 5, for about 25 minutes, until they have risen and are golden and crisp. Transfer to a wire wrack and serve warm. The Irish Times

Le Crêpe

1-1/2 c flour
2 Tbsp sugar
1/4 tsp salt
3 eggs
3 c whole milk

Warm milk in microwave.
Blend all ingredients in food processor for 15 seconds.
Cook in 24cm or 9-1/2 inch non-stick pan,
with approximately 1/4 to 1/2 Tbsp butter per Crêpe. Ladle 1/4 c mix. When edges start turning brown flip.
Recipe takes 1 hour 45 minutes to make 18 Crêpes. Keep covered and warm in 200°F/100°C oven till serving. 

Starbucks Lemon Loaf

2-1/4 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1-1/2 c sugar
3 eggs
3 Tbsp Butter (I use about 1/2 cup)
1 tsp vanilla
1 tsp lemon extract
1/2 c lemon juice (I use 1/4 cup)
1/2 c buttermilk
Zest of 1 lemon

Glaze: 2 c powdered sugar
1/2 tsp lemon extract (I use 1 tsp)
2 Tbsp whole milk (I use an extra Tbsp)

Bake cake 350°F/180°C Oven 50 minutes. Will try 160°C to see if cake doesn't break.
Let cake cool 10 minutes. Flip cake out of cake pan.
Let cake cool completely on rack.  Glaze cake.

Cherry Pie

Not a piece of cake to make.  Two separate 2-crust pie doughs. Top crust with white sugar mixed in. Bottom crust without sugar.  Cherries are halved, pitted, and marinated in a mix of cornstarch, brown sugar, salt, lemon juice and almond flavoring.  Bake the bottom crust 350°/180° for 30 minutes with parchment and beans. Drain cherries, add another round of cornstarch, sugar and salt, mix and fill pie form, add dabs of butter.  Apply top crust with cut outs so pie can bubble. Bake 350°/180° about 1 hour.  Pie today with 5-1/2 cups of pitted cherries.  Second Round: 2 tablespoons cornstarch and 1/4 cup of brown sugar, plus salt. Add dabs of butter. Pie had just the right amount of jelling, no juice, and just a hint of tart (from lemon juice marinade) and a hint of almond flavor. 

Apple Cake

Apple Cake via International New York Times Food (modified)

Ingredients

• 1 cup/125 grams unbleached all-purpose flour, more as needed
• ¼ teaspoon baking soda
• 1/8 teaspoon kosher salt
• 2 ounces/57 grams unsalted butter (1/2 stick), softened
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1 large egg
• 2 cups diced apples (about 2 Granny Smith apples)
• ½ cup/57 grams toasted pecans, chopped - Toast 7 min, 180°C/350°F oven, then chop.

Preparation

1. Heat oven to 180°C/350°F. In a large bowl, whisk together flour, baking soda and salt.  
2. In a mixer bowl fitted with the paddle attachment, cream butter, sugar, vanilla, cinnamon and nutmeg. Add the egg and mix until smooth.
3. With the mixer on low, beat in dry ingredients until smooth (at this point the batter will be quite thick). Fold in the apples and nuts with a spatula by hand.
4. Spread batter evenly into a greased and floured 9-inch fluted tart or quiche pan with 1-inch sides. (Alternatively you can use a 9-inch cake pan with 1-inch sides.) Bake until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 40 to 55 minutes. Let cool 10 minutes before serving.

Hamentaschen for Jewish Purim Festival

Martha Stewart Recipe (didn't use an egg wash).
Apricot-Citrus Filling Via Ovenly Hamentaschen
1 cup dried apricots, chopped fine
1/2 cup water
1/8 cup freshly squeezed orange juice
Zest of 1/2 orange
Zest of 1/2 lemon
1/8 cup sugar
1/4 teaspoon salt
Cook ingredients on low heat about 10 minutes
until water is mostly evaporated and apricots soft. Puree. Let cool.
Fill hamentaschen circles with 1 teaspoon filling. Form triangles.
Bake 160°C oven about 20 minutes till golden.

Lilly Higgins: Easy peasy cauliflower and coconut soup

This velvety smooth vegan-friendly soup is irresistibly moreish and so easy to make

I first came across the cauliflower and coconut combination at Rustic Stone a few years ago. Dylan McGrath’s Dublin restaurant had a coconut cauliflower puree on the menu that was silky smooth and incredibly moreish. I was at that frustrating stage of my pregnancy where I was constantly starving but nauseous too and very few foods appealed to me. This puree was addictive though and I could have eaten an entire bowl of it. I’ve been combining the two ingredients ever since. Now all three of my children love this soup, it takes 20 minutes to make and they can never guess what’s in it. There are very few ingredients, it’s one of those recipes that is easy to make your own so use this as a base and adore it as is, or add your own stamp. The ginger is subtle with the creamy blanket of coconut calming any potential heat so do add more if you prefer a spicy ginger hit.  

Read the ingredients

I always feel the need to mention that not all coconut milks are created equal so do read the ingredients list on the back of the tin. Some have as little as 40% coconut and the rest is stabilisers, gums and water. My favourite is Thai Gold, it’s an Irish company producing tins of organic Thai coconut milk, 99.65% milk with .35% guar gum. With a soup this simple it pays to start with good ingredients as no amount of cooking will elevate the quality. I often make this soup when I have a cauliflower unused at the end of the week. When buying cauliflower, choose one with crisp green leaves and no discolouration. You can tell how recently it was cut by the base. The whiter it is, the fresher it is.

Ingredients

(Serves six)

1 cauliflower

1 onion

2-inch piece fresh ginger

400g tin full-fat coconut milk

400ml stock or water

Method

Preheat the oven to 200°C. Remove the outer leaves and chop the cauliflower into bite-size florets. Place on a large baking tray. Peel and quarter the onion. Place on the tray with the cauliflower. Drizzle everything with 1-2 tbsp olive oil and roast till tender when pierced with a fork and just browning at the edges, about 15 minutes. In batches, blitz the roast vegetables with the ginger and coconut milk till silky smooth. This is best done in a blender for a creamy result. Or use a Nutribullet. Pour the thick mixture into a saucepan and add the stock. Heat gently and add salt to taste before serving. The Irish Times

Zac Brown Band & Jimmy Buffet

Photo Credit: chickenandchicken.blogspot.com

Chicken Fried Photo Chicken Recipes

Recipe of the Day: Cheesy Bacon, Onion & Herb Quiche with Fennel and Apple Salad By Nick Nairn

Serves 8
Pastry
110g unsalted butter
280g plain flour
large pinch of salt
1 egg, beaten
Filling
50g bacon, chopped into small strips
2 onions, peeled and finely chopped
2 tbsp olive oil
3 medium eggs, beaten
300ml double cream
50g strong Cheddar cheese, grated
25g fresh Parmesan cheese, grated
3 tbsp mixed herbs (parsley, chives), chopped
Maldon salt
Freshly ground pepper
Salad
Half a medium fennel bulb
1 red apple
4 tbsp olive oil
2 tbsp lemon juice
1 tsp caraway seeds
Method
1. Preheat the oven to 190C. For the pastry, rub the butter, flour and salt together in a mixing bowl (or food processor) until it has the consistency of fine breadcrumbs. Add the egg and bring it all together into a dough. Add a tablespoon of cold water, if necessary. Knead lightly 3 or 4 times with floured hands. Cover in cling film and refrigerate for an hour.
2. Roll out the pastry on a floured surface and line a greased 25cm tart tin. Bake the pastry blind until just firm and golden – about 10mins with baking beans, then 2-3 mins without to crisp up.
3. Gently fry the onions until softened but not coloured. Add the bacon and fry until just cooked. Set aside.
4. Beat the eggs and cream together in a jug and season with black pepper. The bacon should be salty enough not to add extra salt. Stir in the chopped herbs and Cheddar cheese.
5. Place the cooked onions and bacon in the tart case, then pour over the cream and egg mix until full. Sprinkle over the Parmesan. Cook for 25 minutes, until just set.
6. For the salad, finely slice the fennel and apple and toss with the olive oil, caraway seeds and lemon juice.
7. Remove tart and leave to rest for a few minutes. Cut into wedges and serve with some dressed green salad leaves plus the apple and fennel salad. Herald Scotland

Chicken Empanadas

One pie crust cut in 3.5" circles/9cm. Fill with 2tsp shredded chicken sautéed with onions, salt, pepper, chili flakes and add a half-slice of egg. Next time I'll also add raisins and maybe more spice. Brush with an egg wash. 350/180 oven about 25-30 minutes.

Avocado and Roasted Tomatillo Salsa By Martha Rose Shulman

Photo Credit: Andrew Scrivani/NYT

Looks scrumptious. Oh, how I miss those tortilla chips. I would toast but not char the tomatillos, chili, garlic and onion. Charring might be a disappointing flavor. I know that seems to be the main idea of the recipe, but I simply hesitate. I am also not sure about toasting garlic without peeling first, seems odd, but we could give it a try. I also use a food processor vs. a blender. And add a spritz of lime to the mix for flavor and to prevent browning.

Ingredients

• 1 pound tomatillos, husked
• 1 to 2 serrano chiles (to taste), stems removed
• 1 medium garlic clove, unpeeled
• 1 slice white or red onion
• ½ cup chopped cilantro, with stems
• 1 medium avocado
• Salt to taste

Preparation

1. Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
2. Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
3. Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve. International New York Times Cooking

Lasagna With Steamed Spinach and Roasted Zucchini By Martha Rose Shulman

Photo Credit: Andrew Scrivani/NYT

You may think of lasagna as a rich, heavy dish, but it needn’t be. There’s no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen. Featured in: Layers Of Flavor: Lasagna With Roasted Vegetables. Martha Rose Shulman is the author of “The Very Best of Recipes for Health.” 

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
• Salt and freshly ground black pepper to taste
• 1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
• 3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
• 8 ounces ricotta cheese
• 1 egg
• 2 tablespoons water
• Pinch of cinnamon
• 7 to 8 ounces no-boil lasagna
• 4 ounces (1 cup) freshly grated Parmesan

Preparation

1. Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
2. Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
3. Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
4. Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
5. Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
   
   Nutritional information per serving: 422 calories; 20 grams fat; 8 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 63 milligrams cholesterol; 42 grams carbohydrates; 6 grams dietary fiber; 419 milligrams sodium (does not include salt to taste); 22 grams protein. International New York Times Cooking

Happy 90th Birthday Dad - May 2

Homemade Pizza with homemade pizza dough, and Julia Child's Caramel Custard, aka, Flan Caramel.

Added: Flan. No need to cool the pan with syrup in water, instead, just pour the syrup in the ramekins or custard mold, while the syrup is still liquid. As it cools it hardens to candy. Careful. It's okay if the syrup hardens slightly in the ramekins, it'll heat up again in the oven. Baked in ramekins clustered in a roasting pan surrounding the ramekins with 2/3 hot water, 40 minutes 350/180 oven. Cooking sugar with water eliminates a burnt taste, but cook syrup till it's a light caramel color. Could take 20 minutes at low heat. Also, worked with whole milk for the recipe, and might try adding some cream. Gelled beautifully.

Eggplant Recipe by Yotam Ottolenghi

I'm so moved today. I prepared an ethnic Middle Eastern dish by Yotam Ottolenghi - Chermoula aubergine with bulgar and yogurt. A lil on the spicy side but with the depth of the sweet eggplant and Greek yogurt turned out perfect. Will continue to try new recipes, probably using half the spices required. But today worked out just fine. A short summary. Fresh eggplant halved.  A paste is made of olive oil, fresh garlic, cumin, coriander, chili sauce, paprika, lemon rind and salt. The aubergine is scored and the paste spread over, baked at 200 C/380 F for 35 minutes, approximately. Bulgar prepared and then mixed with lemon juice, toasted flaked almonds, chopped chives, soaked raisins, and salt (you could also add olives). When done, dress the eggplant with the bulgar till overflowing, add Greek yogurt and sprinkle with chopped fresh coriander or fresh parsley.  Keeps its shape very well and the flavors are great even at room temperature. Cut in thirds and serve for a party. Recipe at International New York Times

Imen McDonnell’s modern Irish recipes from The Farmette Cookbook By Darina Allen

As the whole world (it seems) gears up to celebrate St Patrick’s Day, have a good root through your cupboards and pick out your very best ‘greenery’ to don on Thursday next. Let’s all have fun and get into the emerald vibe. The Irish diaspora from New York to Shanghai are in high spirits. Tourism Ireland recently announced this year’s additions to the Global Greening initiative where famous sites and monuments throughout the world are illuminated in green to mark our National Holiday. It’s a totally brilliant initiative to focus the whole world’s attention on Ireland. This year the 7 World Trade Centre at Ground Zero in New York, the famous Big Wheel on Place de la Concorde in Paris, the City Hall in Tel Aviv and Munich’s Hofbräuhaus and the Amazon Theatre Opera House in the midst of the Amazon Rain Forest are among the newest sites to join the Sydney Opera House, the Colosseum in Rome, the Little Mermaid in Copenhagen, the Empire State Building in New York and Auckland’s Sky Tower. Here in Dublin, disability rights campaigner Joanne O’Riordan from Millstreet has been chosen as Grand Marshall of the St Patrick’s Day Parade. At 19 years old, she’ll be the youngest ever to lead the celebrations. Well, back to the kitchen, to plan a feast. For me, St Patrick’s Day is all about bacon and cabbage and parsley sauce with a big bowl of champ and a generous lump of Irish butter melting into the centre — the ultimate comfort food. Despite the atrocious weather, our rhubarb is growing enthusiastically, so it’ll be a juicy rhubarb tart for pud with lots of soft brown sugar and Jersey cream. But if you’d rather ring the changes how about St Patrick’s Day bacon and cabbage pot stickers with soy dipping sauce. This is just one of the tempting recipes in Imen McDonnell’s new book Farmette Cookbook which documents her recipes and adventures on an Irish farm. Imen will be very familiar to the Irish Farmers Journal readers for whom she’s written a food and lifestyle column for many years. She’s also a contributing editor to Condé Nast Traveller and Irish Country Magazine. In a former life, she spent her days working in Los Angeles, happily going about her business in a successful broadcast media career. Then fate intervened, she met a dashing Irish farmer in Minneapolis and fell instantly in love. In short order, Imen found herself leaving behind her career, her country, her family and friends, to start a life from scratch on a centuries-old family dairy farm in County Limerick. When she’s not cooking, writing, weeding or photographing, you’ll find her in the farmyard with her husband and son, milking cows, feeding calves and chickens, or looking after their two donkeys and amusing Airedale terrier, Teddy. Imen highlights farmhouse skills such as butter and cheesemaking and the use of local, wholesome ingredients. Here are a few of Imen’s modern Irish recipes for you to enjoy from The Farmette Cookbook published by Roost Books. Irish Examiner Photo

Homemade Shamrock Shakes

Homemade Shamrock Shakes

Prep Time: 2 minutes

Cook Time: 2 minutes

Total Time: 4 minutes

Yield: 2 milkshakes

Serving Size: 1 milkshake

Learn how to make a homemade shamrock shake! Cold, creamy, and so refreshing!

Ingredients

• 2 cups of your favorite vanilla ice cream, frozen
• 1 and 1/3 cups whole milk, very cold
• 1/2 teaspoon peppermint extract
• 2 tablespoons confectioners' sugar
• 2-3 drops green food coloring, optional
• Whipped Cream, optional

Instructions

1. In the body of a blender combine the ice cream, milk, peppermint extract, confectioners' sugar, and food coloring (if using). Blend until smooth and creamy. Divide milkshakes among serving glasses, top with whipped cream (if using), and serve at once! Baker by Nature Yummly

Irish apple crumble cake recipe By Donal Skehan

Donal Skehan is a home cook, food writer and television presenter who has written five cookbooks. He presents the TV show Kitchen Hero on RTÉ One in Ireland, Grandma's Boy on FOX International and is a judge on BBC's Junior MasterChef.
"Apple crumble is one of my most favourite desserts of all time, I remember making it growing up and to this day still swoon at the smell of it coming out of the oven. This Irish apple crumble cake is a nice little twist on the classic with a moist apple cake interior and a light crumbly topping. That classic combination of apple and blackberries could also be used here." - Donal Skehan.

Serves 6-8

Ingredients
4oz butter plus extra for greasing
5oz soft light brown sugar
2 large free range eggs
7oz plain flour, sifted
1 tablespoon baking powder
pinch of salt
1 teaspoon ground cinnamon
11oz peeled, cored and sliced cooking apple (Shouldn’t be more than one large one)
For the crumble topping:
2oz of vanilla sugar (or substitute with caster sugar)
2oz of plain flour
2oz of butter

Method

1. Preheat the oven to 360°F, grease and line a 8in cake tin with a removable base. With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated.
   
2. Fold through the flour, baking powder, salt, and cinnamon until you have a thick cake batter. Stir through the apple and pour the batter into the cake tin. The batter will be thick, so use a spatula to spread across the base of the tin.
   
3. Using a hand blender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Sprinkle the crumble topping on top of the batter.
   
   
   
4. Bake in the oven for 40-45 minutes or until a skewer inserted into the centre comes out clean.
   
5. Remove from the oven and leave to cool. Irish Central

Added: Grease and Flour Tin, best to use parchment paper on base of tin. You can mix the crumble topping with a fork instead of your fingertips. Careful with baking time -- cake might possibly need 50-60 minutes. Check for doneness at 45 minutes though. I also can't imagine that one apple would be enough. Your choice. 

Irish Breakfast Scones By Louise Lennox

Louise Lennox goes all Irish with this lovely breakfast treat. RTÉ

Ingredients

• 1 pound (16 oz.) self raising flour (All purpose flour + 5tsp. baking powder + 1tsp. salt)
• 4 oz butter (cubed)
• 2 large eggs
• 1 egg yolk
• 6 floz whole milk
• 4 oz honey
• 6 oz frozen mixed berries
• 1 tub of clotted cream

Method                                 

1. In a large bowl rub together flour and butter until they resemble breadcrumbs. (Can use a butter cutter).
2. Whisk eggs, milk and 2 oz of honey together then pour into the flour mix. Gently stir with a fork until a soft ball is formed.
3. Roll out scone dough into a 10inch round on a lightly floured surface and cut into eight triangles or use a cookie cutter to do this.
4. Lightly sprinkle a baking tray with flour and place scones on top leaving space in between them. Brush the top of scones with beaten egg yolk mixed with 4 Tbsp.water.
5. Bake in a preheated oven at 190°C for 20-30 minutes until golden brown.
6. While the scones are baking make the berry compote by simply heating the frozen berries in a pot with the remaining honey, bring to a boil, simmer for five minutes.
7. Serve the scones warm cut in half topped with the warm berry compote and clotted cream.

Devonshire Cream

3 ounces cream cheese, room temperature
1 tablespoon sugar
1/8 teaspoon salt
1 cup whipping cream

In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream. With an electric mixer, beat mixture until stiff. Store in refrigerator.