My Cooking and My Garden: Scones And Savouries

Delicious fruit scones. My new recipe.

Scones with Golden Raisins.

Ingredients

1 and a half cups of raising flour

1 teaspoon baking powder

a pinch of salt

(mix the three ingredients together)

50 g unsalted butter

75 g golden raising-chopped

½ cup milk and a little more if needed
(have 2/3 cup milk ready instead of 1/2 cup)
extra flour to knead

Method

Line a baking tin with baking paper or simply butter the tin.

Set the oven up to 200 degrees C (fan forced)

Rub the butter to the flour mix

Add in the golden raisins, mix and toss with the flour

Pour in the milk 1/2 cup all at once, mix in together (the dough should be a little wet)

On a floured board, knead the dough lightly until the dough holds together just comes along.

Pat the dough into 2 cm thick round, cut with scone dough to 12

Place them onto the prepared tin, and bake for 11 minutes.

Transfer onto a wire rack.

Keep the scone, wrap in a cloth.

Serve with jam and butter.

I love to eat and serve the scones on the day they are baked, but you could freeze them soon they are cool enough. Put in a freezer bag or in an airtight container.

Savouries
Sharing ideas to prepare savoury dishes, they can be pastry, bread or meat dishes. The cooking techniques are poached, baked could be steamed.
Beautiful savoury dish: stuffed chicken with golden rice/saffron rice, poached until just cooked. Continue cooking by wrapping them in pastry or brioche. I cooked it for the family, and it was so good. (It could have been better if I added extra fatty bacon strips in between layering the chicken fillets which helped the chicken soft and moist)

The Ingredients
Chicken breast fillet
Rice and saffron
Egg (to bind the rice together)

Butter
Mixed fresh herbs

Equipment
Tins to mould
Pot to poach

Putting the chicken breast on the tins and adding the filling-golden rice or saffron rice

Butter thoroughly over the meat, and cover them with baking paper

Wrap in foil put a bay leaf on each tin, and tighten them with string before poaching.

Place in a long pot ( a long pot for cooking whole fish) to poach for 6 minutes in a gentle simmer

Take them out after they are cool enough to handle, and drain them properly
Now, these savoury is cooked. It can be served warm as it is dressed with a special sauce. Or continue cooking by wrapping them with brioche and baked until golden.

Brioche with a savoury filling.

Round rolled brioche thinly (half cm thickness)

The stuffed chicken with rice is ready to wrap in brioche.

The stuffed brioche is ready to bake.

Freshly baked stuffed brioche
(baked for 35 minutes)

Brioche is one of my favourites, it is better than puff pastry as I always prepare the brioche dough with less butter but more eggs which make it lighter but rich in texture.
The savoury stuffed brioche was baked in a hot oven for 25 minutes, reduce to low heat and continue cooking for 10 minutes.
To serve: cut in wedges, garnished with mustard sauce, and cooked vegetables as you wish or fresh salads.
You could look up the basic brioche recipe in an older post. Improvise, and do what you want to do, use it as a sweet or savoury.

Other savoury and easy to prepare is vegetable pie, using water pastry-Susy water pastry.
Have any vegetables that you fancy, I did it with cauliflower, celery, cheese and egg. It was quick to make and delicious.

Vegetable Pie

Mixed vegetables-cauliflower, celery, cheese and egg for the pie filling. These ingredients are easily accessible in any kitchen. You could use carrots and mushrooms, or green spinach with ricotta cheese.
This pie took 25-30 minutes to bake because using a large muffin mould.

Savoury Bread for Hot Soup
I cooked hot soup, but I did not have any bread. I baked a quick cheese bread twists to serve. What I need was pizza dough, tomato and capsicum puree and cheese.
Bread dough recipe, please look up to older post: Susy's pizza dough (posted on 17 February 2012)

Preparation for the Savoury Twists