International Scones Week

I baked scones for International Scones Week. That’s not to say that I baked them during International Scones Week. Last week was manic; the scones had to wait for me to breathe. Sunday morning was calm enough for the occasion, so here’s my contribution to Celia’s annual event. Photos of the participants’ scones are at…

How To Make Your Own Salted Butter

If you search for How to Make Butter you’ll get 25 million different voices giving their own method. Fact is all the methods are basically the same, although standing on your left foot whilst singing Blue Suede Shoes would add a new variation to the method. Hopping, dancing and singing aside, here are a few…

Buttermilk Oatcakes and Roasted Applesauce

This is my second baking challenge from Dan’s new cookery book. I chose the Oatcakes. Between the two recipes offered this week, I thought the oatcakes had the lowest GI, and therefore more compatible with my husband’s diabetic dietary needs.

The Letter K is for: Koldskål

Danish Koldskål This is my version on an old fashioned Danish classic summer dessert that’s usually served with crispy biscuits (like biscotti biscuits) crumbled across the top. Some people add egg yolks, most Danes add Kærnemælken (a thin milk) but I’ve worked around that problem (no Kærnemælken in UK supermarkets) as best as I can,…

Sweet Corn Confetti Salad with Dilled Buttermilk Dressing

This is a very tasty and unusual salad/veg dish to serve on a warm summer day when a cooked veg just seems a bit too much. This is light and refreshing, and with the option to dress your own salad (if you’re watching fats or calories), this makes a great dish for addressing everyone’s needs…

Creamy Ranch-Style Salad Dressing

We like salads. We like homemade salad dressing. We like to know that our salad leaves aren’t coated with chemical ingredients, excessive salt and/or sugar. I make our salad dressing. This is one, and I make another that’s a bog-standard vinaigrette dressing with Dijon and an egg yolk for emulsification. This will keep in the fridge…