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24/01/2008, 22:06 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,388 Re: RECIPES - STARTER / MAIN / DESSERT  memb wrote:  Geordie girl wrote: to grease or not to grease ..............SR or Plain flour, glaze or flour the tops.............extra baking powder ...........sweet 17 are you as confused as me?  Since arriving in France for scone baking I've used Gateaux flour, works perfectly for me!    Sure yours are nice Scooby, personally I only glaze my cheese scones with beaten egg.  Be nice to see a photo!    BTW my friend and I raised 264€ last summer selling my cakes and scones for an animal rescue centre, maybe Sweet 17 and GG will have such success they'll go into business together!    Hmmmmmm "Aunt Sweet's Geordie Scones"  .... sounds good to me! memb I, too, use gateaux flour, not for scones but for my sponges.  Being too idle to cream with an old-fashioned spoon, I chuck it all in the mixer together - the flour, eggs, sugar, butter.  I know Delia used to recommend Margarine for all-in-one sponges but I don't like margarine (not the taste and particularly not the hydrogenated fat in them). I did find that the first couple I baked here using gateaux flour and all butter didn't rise as much as normal.  But, if I substituted half the butter for some stuff in a tub that says contains omega oils, the sponge is less fatty and rises very well. Recently, I made gold crowns with paper doilies (brought over when we moved here) and put them round Victoria sponges for my best French friends.  I told them the cake was called after Queen Victoria and therefore was a gateau la reine instead of gateau le roi after the 3 kings.  I didn't put the "fevre" in them as I saw one of these so-called beans and it was not a bean at all but a tiny ceramic frog!  I'd have been afraid somebody would swallow the thing or, even worse, break a crown or dentures on it!!! Anybody remember finding the silver sixpence in the Christmas pudding? What fun it is talking cooking! GG, I'll send you a scone in the post if you like but I can't post pictures at present as I don't know where the camera attachment that lets me load pictures is!      Report

25/01/2008, 10:49 Scooby Joined on 25/09/2007 Peak District Posts 252 Re: RECIPES - STARTER / MAIN / DESSERT Tip for making quick fab sponge cakes - use SR flour but add 1/2tsp of baking powder to every 2ozs of SR flour.  So a 6 | 6 | 6 | three egg recipe add 1 and 1/2 tsp baking powder.  Then chuck everything in a food processor and whizz for a minute  stopping one or twice to scrape  sides of bowl back into the mixture.  Works perfectly everytime.  Works for any recipe that uses creaming method. memb - we do the charity bake two or three times a year.  I usually do spomge cakes and various flavours of muffins - easy and quick and sell at a good price. Not sure how much we raised though.  (We also did a skydive from 12,000 feet and abseiled down one of the big (twenty storey) glass skyscrapers in the Docklands for cancer charities  - raised £30,000!)    Report

25/01/2008, 15:30 memb Joined on 18/01/2008 Posts 238 Re: RECIPES - STARTER / MAIN / DESSERT .......memb - we do the charity bake two or three times a year.  I usually do spomge cakes and various flavours of muffins - easy and quick and sell at a good price. Not sure how much we raised though.  (We also did a skydive from 12,000 feet and abseiled down one of the big (twenty storey) glass skyscrapers in the Docklands for cancer charities  - raised £30,000!) Well done Scooby, nice to do your bit for charity, especially one close to our hearts - a cancer charity, not sure if I could equal you to the skydive from 12,000 feet though!   Well done.      Our next fundraising is end of April for the animals, its tiring as we're kept going all day making tea/coffee and serving our cakes / scones / flapjacks, but a French neighbour said her family can't wait to go, so its pleasing a cake and a cuppa can bring us closer.   How's the scone baking going GG and Sweet 17?    I hope successfully !    Glad you got the balance right with the omega/butter balance Sweet 17.    A friend of mine (normally a good cook) said she could'nt make a successful cake in France.   It was down to the sugar, she simply did'nt know she was using the wrong sugar.   Another problem can be an oven powered by gaz, its just not the same as gas as we knew it in England, which is why I have an electric oven.     ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Don't count the years, count the memories!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~    Report

25/01/2008, 17:42 Geordie girl Joined on 15/09/2007 Dept 50 Posts 931 Re: RECIPES - STARTER / MAIN / DESSERT  sweet 17 wrote: THREE inches high!  Blimey, gonna make some this evening.  Will let you know how high they get.   Not three inches high but they tasted yummy with jam & cream geordiegirl    Report

25/01/2008, 17:49 memb Joined on 18/01/2008 Posts 238 Re: RECIPES - STARTER / MAIN / DESSERT Waited in anticipation GG!   Thanks for photo.....great stuff!      Bet I see you on Masterchef next series.    I'll listen out for the geordie accent and you telling Gregg & John to "had on a minute" when they say times up!   (only joking).......keep it up !! ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Don't count the years, count the memories!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~    Report

26/01/2008, 22:06 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,388 Re: RECIPES - STARTER / MAIN / DESSERT Made the scones this evening.  They tasted great, both warm and cold.  They weren't quite 3 inches but were at least 2 inches.  Alas, they looked nothing as nice as GG's. Mine were the usual shape, wibbly-wobbly with the tops at a slant and not nice and level.  I don't think I roll the dough evenly.  Will improve because I will have to keep practising till I get them right won't I? Next topic, I bought some buckwheat flour, thinking it was wholemeal (dumb creature).  Now I know sarasin is buckwheat since I looked it up in the dictionary.  So, I know I can make pancakes with this flour and Shrove Tuesday is coming up fast. Anyone got a recipe for buckwheat pancakes?  Can they be eaten sweet and savoury?  Anything else I can make with this flour as I bought a 1-kilo bag?    Report

26/01/2008, 22:18 Geordie girl Joined on 15/09/2007 Dept 50 Posts 931 Re: RECIPES - STARTER / MAIN / DESSERT Well done S17, bet they were lovely, but you do make me laugh; memb will probably come on with a pancake recipe for you. I made another batch of scones today........ better shape than yesterday as well .   geordiegirl    Report

26/01/2008, 22:27 memb Joined on 18/01/2008 Posts 238 Re: RECIPES - STARTER / MAIN / DESSERT Glad you've both had successful scones....the shape will come...keep trying. Never done buckwheat pancakes but just googled it and come up with this... Ingredients 275ml/9½fl oz skimmed milk 1 free-range egg pinch salt 1 tsp vegetable oil 55g/2oz wholewheat flour 55g/2oz buckwheat flour 1 tsp vegetable oil, for cooking 1 lemon, juice only 1 orange, juice only   Method 1. Place the milk, egg, salt and oil into a large bowl and mix well. 2. Sift the wholewheat and buckwheat flour into a separate bowl. 3. Add the mixed flour to the milk mixture gradually, stirring constantly until a smooth batter is formed. Allow the batter to rest for thirty minutes prior to cooking. 4. Add teaspoon of oil to a hot pan, pour in an eighth of the mixture and cook for 1-2 minutes on each side, or until golden on each side. Remove from the pan and place between sheets of baking paper and keep warm while repeating the process with the remaining mixture to create eight pancakes. 5. To serve, place a pancake onto a warmed plate and add a squeeze of fresh lemon and orange juice.   ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Don't count the years, count the memories!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~    Report

29/01/2008, 10:30 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,388 Re: RECIPES - STARTER / MAIN / DESSERT Haven't made those pancakes yet, memb.  Saving them for Shrove Tuesday next week.  Meanwhile, I have found a wholemeal scone recipe since scoffing all the scones that I made using your recipe.  Here goes and I hope you approve! 1 lb wholemeal flour (I used the wholemeal I normally use for making bread and it was fine) 1/2 tsp salt. 2 tsp baking powder 2 oz butter 1 oz soft brown sugar milk First 3 ingredients in bowl and rub in. Stir in sugar Enough milk to make stiff dough Knead lightly Roll into 6-inch round and mark into 8 wedges. As per your earlier instructions, memb, no greasing of the tray and no brushing the top with anything. 200 C or 400 F for 20 minutes. Cool wrapped in a tea towel. I really enjoyed them with butter and jam but I think they might go well with a creamed cheese.  Makes a change from bread or crackers.    Report

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