Soya Spelt Scones with Cranberry and White Chocolate

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Scones, similar to American biscuits, are a type of pastry, which is often served at breakfast or tea, especially in Britain. The dough is usually made in the shape of a round which is cut into triangles, although scones can also be cut into squares or made using a cookie cutter. These soya spelt scones are so tasty when eaten warm. They can be also served at room temperature with clotted cream, jam or honey.

110 g Toasted soya flour 150 g Wholegrain spelt flour 30 g Light brown sugar 1/2 tsp Salt 1 tbsp Baking powder 110 g Cold butter 40 g Dried cranberries 40 g White chocolate chips 150 ml Whole milk 1 Egg, lightly beaten

1. Preheat oven to 200C/400F and line a baking tray with parchment paper. In a mixing bowl, whisk together the flours, brown sugar, salt, and baking powder.
   
2. Cut the butter into small pieces and blend into the flour mixture with your finger tips. The mixture should look like coarse crumbs. Stir in dried cranberries and white chocolate chips. Add in milk and egg. Stir until just combined. Do not over mix.
   
3. Transfer the dough to a lightly floured work surface and knead briefly. Gently pat the dough to form a 2cm-thick round. Use a 3.5cm fluted cutter to cut out 16 discs. Dip the cutter into flour between cutting to prevent dough sticking to it.
   
4. Place them to the prepared lined tray and then brush the top of the scones with milk or cream. Bake in the middle of the hot oven for about 15 minutes or until beautifully browned and puff.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Bubble and Squeak with Ham and Avocado

"Bubble and squeak" is a traditional English dish made with potatoes and some leftover vegetables from a previous meal, usually cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. It is so called from its bubbling up and squeaking while it cooks.

Recipe adapted from Delicious Magazine

• 350 g Cooked medium potatoes
  
• 350 g Cooked Brussels sprouts
  
• 120 g Chopped cooked ham
  
• 2 Eggs, beaten
  
• Knob of butter
  
• 50 g Rocket salad
  
• 2 Avocados, sliced
  
• Olive oil and lemon juice, to serve
  

1. Put the cooked potatoes on a chopping board and break them up. Add the other cooked vegetables and chop it all up. Put into a bowl and add the ham, eggs and seasoning, and mix well. Roughly form the mixture into 4 large rounds.
   
2. Heat butter in a frying pan and pan-fry the cakes for about 8-10 minutes, turning once, until golden and crispy.
   
3. Divide rocket salad between 4 plates. Top each with a bubble and squeak and half an avocado. Drizzle with olive oil and squeeze over some lemon juice to serve.