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Posts Tagged ‘recipe’

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Comments Off on CHEESE SCONE HEAVEN…

CHEESE SCONE HEAVEN…


2020
08.31

Tags: bowl & spoon, cheese, cheese and mustard scones, recipe, scones
Posted in bowl&spoon | Comments Off on CHEESE SCONE HEAVEN…

I have used a lot of time lately to attempt more complicated and adventurous culinary feats, but I still have my heart in simple and satisfying basics with a kick. So it was good to come back to the world of humble home baking with a new original recipe that ticks so many of our taste-bud-based boxes.

And the smell… well, just you wait…

Easy Cheese & Mustard Scones
300g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp sugar
2 Tbsp mustard powder
1 tsp kosher salt
12 grinds of black pepper
1/2 cup grated parmesan
1/2 cup grated cheddar, plus more for sprinkling
130g unsalted butter, frozen
3/4 cup buttermilk
15g (1 Tbsp) butter, melted

Cut the 130g butter into small cubes and place in the freezer until you are ready to use it.

Preheat oven to 400ºF and line a baking sheet with parchment.

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, mustard powder, salt and pepper. Gently whisk in the two cheeses making sure to disperse.

Pour the combined dry ingredients into a food processor (but keep the large bowl handy). Add the frozen butter cubes and pulse repeatedly until the butter is still visible but dispersed into small lumps.

Pour back into the original large bowl and slowly scatter the buttermilk over the dry mix as you mix with a wooden spoon. Once most of the liquid is absorbed, gently roll the dough around the bowl with your hand to gather up any dry crumbs.

Divide the dough into two equal portions and pat each portion into a circular disk. Cut each circle into four wedges and place on the lined baking sheet. Brush the tops with melted butter. Sprinkle with cheese.

Bake until the edges are lightly browned, about 18 minutes.

These are best consumed on the day they are made. This should not be a problem as the smell alone will drive total consumption… Enjoy!

Comments Off on NEW YEAR, NEW COOKIE

NEW YEAR, NEW COOKIE


2019
01.03

Tags: cookie recipe, Donna Hay, ginger lemon cream cookies, ginger lemon sandwich cookie, Gingerbread cookie, recipe
Posted in bowl&spoon | Comments Off on NEW YEAR, NEW COOKIE

Two recipes (one classic favourite, one newly found) come together to make one kicking cookie…

Our no-fail go-to for a gingerbread cookie is this classic one from Donna Hay.
No matter how you roll the dough, or how you vary cooking times slightly, you get a version (thick and soft or thin and with a snap) of a delicious cookie that we sadly eat the way others consume potato chips: by the fistful.

For some reason, as we crept toward the holidays, we were not able to leave delicious-enough alone. We had a batch of these cookies already made and were looking for a way to dress them up. Enter a lemon, and this Bon Appétit recipe for Lemon Cream Sandwich Cookies from 2009.

We whipped up a batch of the filling, though we stopped after one and a half cups of powdered sugar as this was plenty for us.

And when we sandwiched the Donna Hay Gingerbread Cookies around this divine lemon cream, the Ginger Lemon Cream Cookie – a spicy-tangy-sweet explosion – was born.

Like we needed another reason to eat more of these cookies…

 

Comments Off on NOT FORGOTTEN TREASURES

NOT FORGOTTEN TREASURES


2018
11.02

Tags: Forgotten Cookies, meringue, meringue cookies, recipe
Posted in bowl&spoon | Comments Off on NOT FORGOTTEN TREASURES

Crispy, chewy and painfully more-ish, these meringue mouthfuls don’t last long at Social Nesting HQ (and are a welcome way with leftover egg whites)…

We were first introduced to Forgotten Cookies by a dear friend and editor who sold them as ever so simple to make. As she had never (and still hasn’t) steered us wrong, the first try at making these opened a floodgate for our go-to solution to having extra egg whites.
For we definitely aren’t the egg-white omelette types… surprise, surprise.

We use this recipe, but substitute regular granulated sugar for the golden caster sugar it demands and we use chopped walnuts in place of pecans.

A few things to note:
– Only use dark chocolate – these are very sweet, so dark chocolate is a good offset.
– Lightly toast and cool the nuts you use so they are as dry as possible – natural oils and moisture are not good for meringues.
– Try eating one and walking away. You will fail.

Enjoy!

 

Comments Off on WARMING WINTER ICE CREAM

WARMING WINTER ICE CREAM


2016
12.22

Tags: masala chai ice cream, no churn ice cream, recipe, Sloane tea
Posted in bowl&spoon | Comments Off on WARMING WINTER ICE CREAM

masala-chai-bannerMasala Chai ice cream

Oxymoronic but so right, we have taken a lot of pleasure in developing an ice cream flavour that is just right for the colder months and just perfect as a last-minute Christmas dessert.

We never stop eating ice cream, no matter the weather, but we do acknowledge that certain flavours really suit the seasons. So save the mango for summer, the pumpkin for fall and make this wintriest and most festive of ice creams in the form of this…

Masala Chai No-Churn Ice Cream

1 ½ Tbsp loose leaf Masala Chai tea*
500ml whipping cream
300ml sweetened condensed milk
1 tsp vanilla
mini chocolate chips (optional)
chopped roasted unsalted almonds (optional)

Steep the loose tea in the whipping cream and refrigerate for 8 to 12 hours.
Beat the cream to stiff peaks, add the condensed milk and vanilla and continue to beat.

Add as much or as little of the chocolate chips, almonds, or any other complementary crunchiness. We discovered that the element of crunch really adds to the ice cream experience.

Freeze for at least 8 hours and enjoy!

Masala Chai ice cream

*we have only ever made this with the genius of Canadian tea company Sloane Tea’s Masala Chai Classic loose leaf tea.

Comments Off on PEACH PIE PLUS

PEACH PIE PLUS


2016
09.19

Tags: autumn recipe, Crumble, Frangipane, Peach, Peach Frangipane Crumble Pie, peaches, Pie, recipe, Social Nesting
Posted in bowl&spoon | Comments Off on PEACH PIE PLUS

pfcp-recipe-banner

After a long, lush and somewhat swelter-y summer, we ready to dive deep into the multi-coloured leaf pile known as autumn…

Peach Frangipane Crumble Pie

But first, instead of tackling a figurative pile, we dive into a literal pie, with a recipe that has us very happily enjoying those end of summer peaches.

We cobbled this together from a selection of sources in order to tick a few recent craving boxes: peaches, a frangipane and a crumble.

This Franken-pie – with it’s cookie-like crust, subtle almond cream, juicy peaches and buttery crumble top – will have the villagers chasing it with dessert forks and cream.

Peach Frangipane Crumble Pie

Peach Frangipane Crumble Pie

Preheat the oven to 300°F / 150°C.

Make the CRUST
1 ½ cup all-purpose flour
⅓ cup packed brown sugar
150g unsalted butter, softened
Mix the two dry ingredients well, add the butter in chunks and work until combined. Press into the base and up the sides of a 11-inch (28cm) buttered tart pan with a removeable bottom. Bake for 15 minutes. If it has puffed up, press it down gently while still warm with the back of a spoon.
As it cools, raise the oven temperature to 350°F / 175°C and proceed to make the frangipane, peach filling and crumble as follows:

FRANGIPANE
¾ cup ground almonds
⅓ cup sugar
¼ tsp salt
1 egg
1 Tbsp pure vanilla extract
1 Tbsp melted butter
Beat everything but the butter with a hand mixer. Add in the butter and beat until smooth. Pour into the cooked and cooled crust.

PEACH FILLING
8 ripe medium peaches, peeled, pitted and roughly chopped
2 Tbsp brown sugar
2 Tbsp all-purpose flour
Toss the peaches in the flour and brown sugar. Spoon over the frangipane.

CRUMBLE
⅓ cup packed brown sugar
⅓ cup all-purpose flour
⅓ cup old-fashioned rolled oats
85g (3/4 stick) cold unsalted butter, cut into small pieces
Mix dry ingredients well, then add the butter and work with your fingers until it forms a crumble. Sprinkle over the peach filling.

Return this to the oven, bake for 20-30 minutes uncovered (or until edges have browned and the crumble has lost its sheen) then cover with foil and continue to bake for a further 30-45 minutes.
This tastes best when thoroughly cooled to room temperature as it needs to set. We controversially like it refrigerated.

Peach Frangipane Crumble Pie

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