Continuing yesterday’s yoghurt theme I made some cheese scones. Adapted from Dan Lepard’s recipe in Short and Sweet made using leftover blue cheese and wholemeal flour.
Cheese Scones: 200g wholemeal flour, 2 tsp mustard powder, 2 tsp baking powder, 1/2tsp fine salt, 1 tsp brown sugar, 200g cheese, 1 egg, 4 heaped tbs of yoghurt, 50g butter.
Heat the oven to 210C and line a baking tray with baking paper. Place the dry ingredients in a bowl and rub in the butter – (or put in a food processor and whizz until it looks like breadcrumbs). Mix the grated cheese through. Beat the egg into the yoghurt and add into the flour and cheese and mix or whizz until it comes together as a dough. Turn out onto a floured board and squish down until it is about 4cm thick. Cut into 6 wedges or use a cutter and cut into 6 circles. Bake on the lined tray for about 2-25 minutes.
I had this with a quick watercress soup. I wanted a bag of salad leaves to serve with individual cheese souffles on New Year’s Eve. As my attempt to grow some winter leaves in the greenhouse was an unmitigated failure, I asked my friends to bring a bag. Everyone brought a couple of bags and also James got a couple of bags too.
We ate a bit of the salad while everyone was here, but there was still a lot left. Don’t worry nothing went to waste, for the next few days james and I had the luxury of eating leaves in January for dinner – more on that tomorrow.
Anyway, one of the bags was watercress so I made a quick soup with it.
Watercress Soup: bag/bunch of watercress, 1-2 potatoes, onion, stock, oil, seasoning.
Gently fry the chopped onion in some oil, add the peeled potato. Add the stock and simmer until the potatoes are done. Add the watercress and cook for a minute or two. Liquidise and season to taste.
N.B. The souffles were amazing – twice cooked, made with Hafod cheddar. If it hadn’t been new year’s eve and if I wasn’t cooking for 9 I would of course taken a photo for the blog – maybe this just means I will have to make them again for dinner sometime soon!