Scones: A Sweet Sunday Treat....

I woke up this morning with a craving for scones and an urge to bake. The sun was streaming in the windows and the birds were singing loudly, it just seemed like the perfect morning to get in the kitchen and chuck some flour about the place. My husband has a love/ hate relationship with my baking. While he always appreciates the final product, it’s my somewhat haphazard approach (mainly my wild handling of flour) that offends his delicate Virgo sensibilities and his need for a completely spotless kitchen.

When I mentioned scones I could hear the slight tremble of fear in his voice. To be honest it’s been so hot here that I almost didn’t feel energetic enough to make anything and I certainly didn’t want to clean flour off the kitchen counter, walls and floor (I really am a messy cook!).

Fortunately I found a very simple scone recipe that is minimum fuss (and mess). It is courtesy of the BBC Food website and you can find it here.

One big problem I had was that I only had plain flour in my cupboard and the recipe calls for self-raising. I wanted the scones so much that I decided to chance it – I just added a generous teaspoon of baking powder (plus a dash of wishful thinking). I was also feeling creative so I decided to add some cinnamon and raisins to the mixture as well.

These scones are great as they don’t take long to bake at all – approximately 12–15 minutes. So by the time was husband wandered sleepily out of the bedroom the scones were made and on the wire rack cooling and the tea was steeping in the pot. There wasn’t even flour on the kitchen floor, which is saying something.

O.K so they didn’t rise very much but they were very light and moist. The cinnamon came through nicely and combined well with the raspberry jam I served on the side. The raisins added some nice texture as well as additional sweetness. They went down very well with a pot of Clipper Everyday Tea and a morning episode of Burn Notice.

In case you can’t access the link, here is the recipe I used for the scones. It’s from the very helpful BBC Food website

Scones

Preparation time: less than 30 minutes

Cooking time: 10 to 30 minutes

Makes 8-12 scones

Scones are the easiest English teatime treat. There’s scope to customise these sweet ones with dried fruit or cinnamon.

Ingredients

• 225g/8oz self raising flour

• pinch of salt

• 55g/2oz butter

• 25g/1oz caster sugar

• 150ml/5fl oz milk

Preparation method

1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.

2. Mix together the flour and salt and rub in the butter.

3. Stir in the sugar and then the milk to get a soft dough.

4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.

6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.

Cinnamon and Raisin Scones on the Cooling Rack.

Scones A Sunday Treat

A Perfect Summer Meal: Luna Raye’s Light and Ea...

Summer has well and truly arrived. For the past few weeks the sun has been shining everyday and it has been hot, hot, hot! This lovely weather has worked wonders on my garden and everything seems to be thriving (which makes a change from last years disappointing efforts.)

There is an abundance of herbs and I have been incorporating them into as many of my meals as I can. Last night I had a craving for pasta. Sometimes you just can’t beat a bowl of spaghetti served with a nice chilled white wine.

Although I am growing tomatoes, they haven’t started to bear fruit yet so I bought some plum tomatoes from a greengrocer that specializes in local Kent produce. I also bought a few chestnut mushrooms. Once I had assembled those ingredients I went out into the garden to collect some herbs. I decided on Parsley, Coriander, Sage and Lemon Thyme.

It was a very light and refreshing meal and the flavour of the herbs came through beautifully. I really love being able to use ingredients from the garden and I can’t wait until we can use our own tomatoes!

So here is my recipe for a perfect summer meal:

Luna Raye’s Recipe For Light and Easy Pasta with Fresh Tomatoes, Mushrooms and Herbs from the Garden.

Ingredients

Spaghetti (I used enough for 2 people approx 160 – 200 grams).

9 Plum Tomatoes cut roughly into chunks (Cherry Tomatoes also work well. What’s important is that they are fresh).

9 Chestnut Mushrooms sliced ( I like mine a bit chunky but they can be sliced thinner if you prefer).

A selection of Fresh Herbs preferably from your garden! I used Curly Parsley, Coriander, Sage and Lemon Thyme. I used approximately about 4 Tablespoons of the chopped mixed herbs.

Drizzle of Extra Virgin Olive Oil.

Freshly Grated Parmesan Cheese.

Directions

Cook the pasta in lightly salted water according to the package directions.

While the pasta is cooking roughly chop the tomatoes and slice the mushrooms. Set them aside.
Roughly chop the herbs and also set aside.

When the spaghetti is al dente drain it and do not rinse. The idea is to keep a small amount of the cooking water in the pot.

Put the spaghetti back in the pot and add the tomatoes, mushrooms, herbs and a drizzle of olive oil.
Mix well and transfer to serving bowls.

Add some freshly ground pepper and parmesan cheese to taste.

Enjoy it out in the garden with some chilled white wine!

NOTES:

For ages whenever I cooked pasta I would add a wee bit of olive oil to the water which I thought would prevent the pasta from sticking together. This was not only rather costly it can actually impair the flavour of the dish. The pasta becomes oily and is unable to absorb any sauce.

I also remember being told that it was important to rinse cooked pasta after it’s been drained. This isn’t a good idea either. Rinsing pasta cools it down which means it stops the pasta from absorbing sauces. This can also impair the over all flavour of the dish.

Rinsing also washes away any starch that is left on the pasta. This starch is important for thickening sauces, so it’s beneficial to always reserve some of the cooking water from your pasta.

I first tried this technique when I made Nigella Lawson’s Linguine with Lemon, Garlic and Thyme Mushrooms and it was wonderful.

Here is a great article by Shirley Corriher on How To Cook Pasta Properly.

Light And Easy Pasta With Fresh Tomatoes, Mushrooms and Herbs

The Abundant Garden.

Summer Solstice: A Time of Reflection and Thanks....

It was 15 years ago, on the Summer Solstice – the longest day, that I had an accident that changed my life. I won’t go into the details but the result was that I spent a good few months bedridden in hospital and then a long time after that hobbling about on crutches. It was a challenging time for me, but it was also a blessing. Leading up to the accident I had been feeling extremely angry and frustrated at where I was in my life.

Although I was studying one of my passions, photography, I felt financially limited in terms of being able to fund the basic necessities of my course. Film and processing alone were very expensive and then adding to that props and accessories I was gradually starting to fall into debt.

My job was not a rewarding one either. When I first moved to the UK as a recent University graduate with top marks in Art History and Classical Studies, I had high hopes of starting work in a museum or art gallery. My hopes were soon dashed when I wasn’t even able to find a volunteer position. In the end I did find employment in an Art Gallery, but it was in the gift shop. The pay was barely a living wage with the expenses of London and my photography course. I did my best to stay positive but everything seemed to be caving in on me, and then the accident happened.

It was a shock and I spent the first few days scared, crying and feeling very sorry for myself. Fortunately my mom was able to fly over to be with me and that helped me more then I can say. It gave us a unique opportunity to really bond with one another again and I can honestly say that it was a very special time for me (and I think it was for my mom as well). My mom has a great sense of humour so we ended up laughing a lot which really does help put things into perspective. Laughter really is the best medicine!

I was also fortunate enough to work with a manager who was caring and also sensitive and understanding about my situation. If anyone else had been in charge I could have easily been out of a job and out of pay. He made sure I was looked after and that all I had to worry about was my recovery. Although I disliked my job I realized that there were loving and kind people around me who were doing what they could to help me through this difficult time. That meant (and still means) a great deal to me.

When I say that the accident was a blessing most people look at me like I’m an idiot, but really it was. It gave me time to reflect on my life. Where was I headed? What did I want to achieve? Was I truly happy doing what I was doing? And if not, then What action(s) will get me on the road to happiness and fulfilment?

It was because of the accident that I finally had the courage to study Massage Therapy. Aromatherapy and Reflexology soon followed and I now practice professionally. It also gave me the strength to finish and make the most of my photography course. I graduated and worked for a time as an assistant to a photographer and an assistant to a photographer’s agent. Neither of these career paths felt right to me, but instead of putting pressure on myself to carry on with something I didn’t enjoy, I felt strong enough to let them go without guilt or fear. The accident also got me on a more Spiritual path and I began to work actively with Angels and Fairies, which has completely transformed my life.

This year on the 21st of June, I sat in my beautiful sunny garden surrounded by flowers, tomato plants and Fairies. I thought back to the accident and reflected on the many blessings I have to be thankful for and how that one day, 15 years ago changed my life for the better.

Fairy Hiding Amongst The Fuschias.

Window Box Flower Fairy

Summer Solstice Crystal Heart I found this on my early morning Solstice walk.

Father’s Day: Treat Your Father To A Special Mea...

Today is Father’s Day. It also happens to be my sister’s birthday (Happy Birthday Lisa!) and I thought it was the perfect day to try a recipe I saw on one of my favourite cooking shows, Saturday Morning Kitchen. It aired on June 5th and featured the wonderful chef Michel Roux, who prepared Pork Sausages with a Pineapple Salsa and Rocket Salad.

What struck me right away about this dish was serving sausages with something other then the usual potatoes, gravy and Yorkshire pudding. Instead the pineapple salsa and rocket salad are a light and zesty alternative, absolutely perfect for a warm summer evening.

This is a very simple and elegant meal to prepare. The most labour intensive part of the dish is the salsa and that was much easier to make then I expected. I have never had pineapple salsa before but it was incredible. The pineapple combined with the fresh chilli, chill sauce and lime juice (and a bit of brown sugar) was sweet and tangy with a lovely bit of heat that came through wonderfully. It wasn’t overpowering at all. This is something I plan on making again and I think it would also go nicely alongside tuna or swordfish steaks.

The only adjustments I had to make to the recipe were with the herbs and the sambal oelek (Indonesian chilli sauce). Our coriander isn’t doing very well and I used the last few sad looking leaves which didn’t even come close to making up the 2 tablespoons needed for the salsa. So I used a combination of coriander, apple mint and a wee bit of lemon thyme. I also didn’t have the Indonesian chilli sauce but fortunately there was some Tiger chilli sauce lurking in the back of the fridge which I used instead. I’m not sure how much of a difference this made to the dish, but the salsa tasted pretty good in spite of these changes.

It was a fun and satisfying meal to make and what was so great was the way chef Michel Roux made it seem so effortless. It really showed me that you can create simple, wonderful meals that taste like they come from a 5 star restaurant, in your own home. Sadly my parents and sister live many thousands of miles away, so we weren’t able to share this special meal together. I do plan on making it for them when we meet up later this summer. So you guys have fair warning – get some white wine chilling in the fridge! On the show they suggested a Riesling which happens to be one of my favourite white wines.

For dessert we used up the left over pineapple and apple mint to make a fruit salad. We added some blueberries, strawberries and a chopped up banana along with a tiny squeeze of fresh lemon juice. We served it with a generous dollop of vanilla yoghurt. It was a lovely way to finish the meal.

Here is chef Michel’s recipe again. Try it for yourself and why not share it with your loved ones, especially with dad (and any sisters who may be celebrating their birthdays).

Caramelizing the Pineapple For The Salsa

Pork Sausages with Pineapple Salsa and Rocket Salad.

Fruit Salad with fresh apple mint and a dollop of vanilla yoghurt.

Brewing With Love And Nose Rubs: Cat Cuddle Tea....

When I was younger I pestered my parents on a daily basis for a pet. At that time it didn’t matter to me what kind of pet, I just wanted an animal companion to cuddle up to and share my secrets with. Then one summer day when I came back from a solo visit to see my grandparents, I was greeted at the door by my mom, who told me there was a special surprise waiting for me. I will never forget the first time I saw Cinders. She was a tiny ball of gray and white fluff and to be honest I was terrified of her! She was so tiny that I was frightened I would hurt her if I went near her. I soon got over my worry and would often scoop her up for a cuddle. She was a remarkable cat who gave our family lots of love, joy and laughter for over 22 years.

As a teenager I did my share of babysitting but I was actually more popular as a cat sitter. I would look after people’s cats while they went on holiday and would shower them with as much love and affection as I could – so they didn’t miss their families too much while they were away. It was the best job I ever had! I looked after cats in Canada and the UK and made many wonderful friends (human and feline) along the way.

Now I do love all animals BUT there is something completely wonderful about cats. They hold a very special place in my heart and I know the world would be a miserable (and far less interesting place) without them. I am purrfectly happy in admitting that I am a total slave to my cat Nutmeg!

When I say I would do anything for her– I mean it! When she squawks I come running. Of course this has now resulted in me bringing her large glasses of water throughout the day (and night! – can we say ‘sleep deprivation’ everyone). In fact all she has to do is look at me in a certain way and I drop everything. Nutmeg does love a good cuddle and she often calls me over to have a wee snuggle and a mad cleaning session (I don’t do any cleaning – I am just expected to watch and admire).

Working from home means my day is wonderfully broken up with bouts of cat cuddling. This has created something which I call ‘Cat Cuddle Tea’.

Luna Raye’s Recipe For Cat Cuddle Tea.

Ingredients

1 tea bag (I love Clipper Organic Everyday Tea)

Water, just off the boil.

Milk and Sugar (or Honey) if desired.

Directions

Boil some water (being mindful not to overfill your kettle).

Add tea bag to your favourite mug.(My favourite is my Star Trek mug)

Fill the mug with the boiled water and gently poke at tea bag with a tea spoon.

While the tea continues to steep go and cuddle your cat.

Give ample nose rubs, chin scritches and haunch pats.

If your feline friend asks for a drink, pour them some water and bring it to them in a crystal glass. Make sure to hold the glass steady.

After they have had their water, bury your face in their fur and make smooch-y noises and praise them.

More nose rubs may be needed at this point.

Ignore cramp in your left side because you aren’t sitting correctly on the sofa (most likely because kitty is stretched out).

When 30 minutes has passed gently remove yourself from the sofa to check on your tea.

It should now be cold and unpleasant to drink.

Place unused milk back in the fridge and unused sugar or honey back on the shelf.

Get back to the sofa immediately to resume cat cuddles.

Enjoy!

Luna’s Cat Cuddle Tea Tips:

• As long as you haven’t added milk or sugar you can reserve the cold tea to give your house plants a nice boost. My great grandmother always used the cold tea left over in her tea pot for her African Violets – and they were always stunning and in full bloom.

• Place tea bags in a small dish and put in the fridge. They are wonderfully refreshing to use on tired, puffy eyes.

Some of Luna’s Favourite Cat Websites:

The Cats Protection League

Feline Cat Rescue

I Can Has Cheezburger

Catio Showcase

WhollyCat

Way of Cats

Come on and give me a cuddle - you know you want to!

Luna Raye's Cat Cuddle Tea

Nutmeg Unamused At Dragon's Inability To Give Nose Rubs

Bruschetta: A Delicious Half Time (Or Anytime) Tre...

Like many people this summer I will be watching the World Cup. I am not an avid football fan but I do enjoy the bigger matches and the World Cup is always exciting. During the England vs. USA game we needed some cheering up after Robert Green allowed the Americans to score an easy goal.

During the half time I decided to make a quick and easy bruschetta. This recipe is slightly different from traditional bruschetta recipes as I didn’t heat the tomato mixture before spreading it on the bread, but it is still full of flavour and goes very nicely with a chilled beer. We had Maple Moon Ale, an award winning ale from Joseph Holt’s Derby Brewery.

After our half time treat we felt slightly better about the match. We didn’t score another goal, but we didn’t allow another goal in either – which is something.

Luna Raye’s Half Time Or Anytime Bruschetta.

(If you want to make this at half time make sure you put the oven on 10 – 15 minutes in advance. So approximately 30 – 35 minutes into the first half of the match)

Ingredients

15 – 20 organic cherry or plum tomatoes.

1 clove of garlic, minced.

1 banana shallot finely chopped. (You can use any shallot but I prefer banana shallots as they are milder)

3 – 4 Tablespoons freshly chopped herbs. (I used Parsley, Coriander, and Sage) I would have loved to use some of my Basil but it’s struggling at the moment.

Pinch of sea salt.

Black pepper to taste.

Drizzle of extra virgin olive oil.

2 – 3 Tablespoons grated Parmesan cheese.

1 small baguette cut lengthways and then halved.

Directions

Preheat oven to 180 degrees.

Place the cut baguette slices on a baking sheet and put in oven to slightly toast them. (You can brush a little virgin olive oil on them at this stage if you wish).

While the baguette slices are gently toasting in the oven. Roughly chop the tomatoes and place in a medium sized bowl.

Add the minced garlic and chopped shallot and mix well.

Add the sea salt and some black pepper and gently blend in the chopped mixed herbs.

Take the baguette slices out of the oven and spread the tomato mixture liberally over each slice.

Finish with a light drizzle of virgin oil and a sprinkling of Parmesan cheese.

Place back in the oven for a further 5 minutes or until the Parmesan has melted and the tomato mixture is slightly bubbling.

Keep a close eye on them as you don’t want them to burn.

They should be on the plate by the start of the 2nd half (although it does help to have a kitchen assistant to speed things along!)

Happily serves 2.

Half Time or Any Time Bruschetta

My Poor Basil

Flemish Beef Stew: Recreating The Magic Of Bruges....

Sitting here on a blustery Monday morning, with a mountain of work piled high by my computer, I can’t help but think back to the wonderful time my friend Jessica and I had in Bruges.

We wandered the ancient streets taking in the sites and sampled many fantastic Belgian beers along the way. Some of our favourites included Straffe Hendrik and Brugse Zot from The Half Moon or ‘De Halve Maan’ brewery.

Our first night we went to a wonderful little restaurant, ‘De Vlaamsche Pot’ , where we sat out in the courtyard. We wanted to try something different and the Flemish stew caught our eye. It was simply delicious. A rich hearty beef stew served with apple sauce and a generous (almost TOO generous) portion of frites. After all our exploring we were famished and it really hit the spot.

I am going to try to make it and have found this site which gives a very good and easy to follow recipe. Trying new dishes and sampling local cuisine is something I really enjoy, and when I get home I always like to see if I can recreate some of the magical dishes I had while on holiday. Having a Belgian beer or two will certainly help me get into the right frame of mind when making this stew!

Flemish Beef Stew with Frites

Brugse Zot at the Half Moon Brewery

Bruges Canal

The Joy of Local Produce: Apple and Rhubarb Crumbl...

Since my husband or I don’t know how to drive, much of the Kent countryside has remained a mystery to us. There simply are some places we can’t get to via bus or train. As for cycling, I wouldn’t feel comfortable on the small winding country roads.

When Jessica was here she rented a car and we were able to do some exploring! One of the highlights was discovering farmer’s markets and the many farm shops selling local produce. One such farm shop was in a lovely little town called Hadlow in Tonbridge. The shelves were full of home made pickles and jams. There was loads of fresh produce as well and some beautiful rhubarb caught our eye.

We bought a few goodies and made our way home! Unfortunately, our plans for an apple and rhubarb crumble didn’t materialize while Jess was still here. I ended up making it the day after she flew back home. I have to say it was delicious (sorry Jess!)

So here it is:

Luna Raye’s Scrumptious Farm Shop Apple and Rhubarb Crumble.

Ingredients

3 large cooking apples peeled, cored and chopped into chunks.

3 medium sized rhubarb stalks, cut into chunks.

½ cup of sultanas.

2 Tablespoons ground All Spice.

50 grams unsalted butter.

3 Tablespoons brown sugar.

Splash of water.

For the Crumble Topping

150 grams of flour.

50 grams cold unsalted butter.

50 grams granulated sugar.

2 Tablespoons crushed pecans or walnuts.

Directions

Place unsalted butter in a saucepan and add the chopped apples.

Mix in the brown sugar and all spice and coat the apples.

Add a splash of water if you need more moisture.

After 5 minutes or when the apples start to soften, add the rhubarb and sultanas and mix all together.

When everything is nice and soft add to a large oven proof dish.

Directions for the Crumble Topping

Add the flour and granulated sugar into a bowl.

Cut the cold unsalted butter into chunks and gradually add to the flour and sugar mixture.

Use your hands to mix the butter in. You should end up with a mixture that is similar to bread crumbs.

Add the pecans to the crumble topping before spreading over the apple and rhubarb mixture.

Place in the oven preheated to 180 and cook for 30 – 45 minutes.

Serve with a drizzle of cream or a scoop of ice cream and enjoy!

Scrumptious Apple and Rhubarb Crumble

Good Friends, Sunshine And Olive Tapenade....

As we get older it can become difficult to maintain friendships. There always seems to be something getting in the way of us reaching for the phone or writing a card or letter. Social networking sites don’t really help matters either. Sure we can ‘see’ what our friends have been up to, and keep tabs on their profile but it isn’t the same. It isn’t meaningful communication.

I met my best friend Jessica when we were 16 and had just finished an exam. We walked home together and talked about all sorts of things. A few days later she surprised me by giving me a call and inviting me to a David Bowie concert. It was the beginning of an extremely special and wonderful friendship that has lasted for the better part of 23 years.

Over the past 5 years however it felt like we were starting to drift apart. We both live on different continents and it was becoming increasing difficult to find the time to visit one another. Family commitments and work pressures also played their role, but somehow we managed to keep our friendship going.

I was absolutely overjoyed when I got a message from Jess saying that she was coming over to the UK to visit. It had been far too long! We had a wonderful time together and it really felt like no time had passed at all between us. The weather was on our side and we went for long walks in the country, explored farmers markets, visited some of Kent’s most exciting attractions (sadly we didn’t make it to Tea Pot Island in Maidstone – that has been saved for the next visit!) and hung out in the garden drinking wine and eating good food. We also had a short break in Bruges which gave us the opportunity to explore a wonderful city together. The food was excellent and I can’t say enough about the beer – delicious!

One of the first nights she was here, Jess prepared a wonderful little appetizer for us to eat in the garden. I had never had Tapenade before and I can’t believe how easy it is to make. This is definitely something to enjoy with good friends and good wine. Don’t forget to make a toast to the beauty of true friendship.

Jess’s Friendship and Sunshine Tapenade

Ingredients:

1 x 250 gram container of pitted Kalamata olives (you can use any kind of olives – just make sure they are pitted before you put them in the blender!).

1 clove of garlic.

Drizzle of Olive oil (mixture should be slightly moist and easy to spread).

Pinch of sea salt.

Black pepper to taste.

Directions:

Add all ingredients to a blender and mix well.

Spread on baguette slices and gently warm in the oven.

Serve with red wine in the garden and enjoy with good friends!

Jess’s Friendship and Sunshine Tapenade