I thought this cookbook would be very fitting considering in a few days we will be heading off to England. This coffee table type book has lots to reference and is like a culinary best of London. The photography is candid and placed. You feel as though you are getting an inside scoop... a kaleidoscope of life in London through a culinary eye.
The introduction writes about Culinary History, Contemporary Cuisine, Dining Out, Markets, Flavours of the Neighbourhood and a two page map of a London. The Best of London chapter talks about Afternoon Tea, Tea Merchants and Tea, Delicatessens, Cheesemongers and Cheese, Pubs, Fishmongers and Seafood, Bars and Cocktails and Bakeries. The reference section has a photography location. That is where I came across the shop Book for Cooks. A bookstore dedicated to cookbooks with a café at the back. Sounds like a dream come true for me! You can read more about Books for Cooks by clicking *HERE*. I don't know if I will make a visit there this time around. However it does give me something to look forward to for another time.
The recipes have their own chapters. Starting with Afternoon Tea, Starters, Soups and Salads, then Main Courses and finally Puddings. Recipes are classic... Fish and Chips, Mince Pies, Steak, Mushroom and Ale Pie and Sticky Toffee Puddings while others offer inspiration... Lemon Lavender Drizzle Cake, Asian Grilled Salmon Salad, Spicy Thai Meatballs with Chile-Lemongrass Sauce, Chicken Tikka Masala and Coconut Rice Pudding with Pineapple in Chile Sauce.
I have made the Cheese and Ham scones which were absolutely mouthwatering. I would share a photo with you however the photo was on my other computer which crashed... the hard drive couldn't coming back up and I lost all my photos and music! That's what happens when you don't back up anything. A lesson learned.
The Cheese and Ham scones are great anytime. A delicious savoury treat that compliment any mealtime and even in-between. I will share the recipe as printed from the book. Enjoy!
Cheese and Ham Scones
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1 3/4 cups (9oz/280g) all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
pinch of fine sea salt
4 tablespoons (2oz/60g) cold unsalted butter, diced, plus more for serving
3/3 cup (3oz/90g) finely grated mature cheddar cheese
2/3 cup (4oz/125g) finely diced ham
2/3 cup (5 fl oz/160ml) whole milk
1 large egg
*makes 12 scones
1)Preheat oven to 425ºF (220ºC). Lightly oil a baking sheet.
2)Sift the flour, cream of tartar, baking soda and salt into a bowl. Using a pastry blender or 2 knives, cut in the 4 tablespoons butter until the mixture forms coarse crumbs. Alternatively, place the sifted dry ingredients in a food processor, add the 4 tablespoons butter, and pulse 4 to 5 times until the mixture forms coarse crumbs; return to the bowl. Using a fork, stir in the cheese and ham. In a small bowl, beat the milk into the egg, then add to the flour mixture. Stir just until a rough, soft dough forms.
3)Turn the dough out onto a floured work surface and lightly knead until it clings together and is soft and puffy, about 1 minute. Gently roll out into a round about 3/4 inch (2cm) thick. Dust a 2 and 1/4 inch (5.5cm) round the biscuit cutter with flour and, using a quick, sharp motion, cut out scones as close together as possible. Gather the scrapes of dough, knead briefly, roll out, and cut additional scones. Place the scones 1 and 1/2 inches (4cm) apart on the prepared baking sheet.
4)Bake until the scones are golden brown, about 10 minutes. Serve hot or let cool to room temperature on a wire rack. Serve with butter. The scones should be eaten the same day they are baked, or can be frozen for up to 2 weeks in a air tight container.
*Serve with Darjeeling, Earl Grey or Lapsang Souchong tea.
Who knows what culinary delights I will enjoy this time while I am in England. Although I do like to expand my palette, something can be said for the familiar. - JW
The Cheese and Ham scones are great anytime. A delicious savoury treat that compliment any mealtime and even in-between. I will share the recipe as printed from the book. Enjoy!
Cheese and Ham Scones
-----------------------------------------
1 3/4 cups (9oz/280g) all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
pinch of fine sea salt
4 tablespoons (2oz/60g) cold unsalted butter, diced, plus more for serving
3/3 cup (3oz/90g) finely grated mature cheddar cheese
2/3 cup (4oz/125g) finely diced ham
2/3 cup (5 fl oz/160ml) whole milk
1 large egg
*makes 12 scones
1)Preheat oven to 425ºF (220ºC). Lightly oil a baking sheet.
2)Sift the flour, cream of tartar, baking soda and salt into a bowl. Using a pastry blender or 2 knives, cut in the 4 tablespoons butter until the mixture forms coarse crumbs. Alternatively, place the sifted dry ingredients in a food processor, add the 4 tablespoons butter, and pulse 4 to 5 times until the mixture forms coarse crumbs; return to the bowl. Using a fork, stir in the cheese and ham. In a small bowl, beat the milk into the egg, then add to the flour mixture. Stir just until a rough, soft dough forms.
3)Turn the dough out onto a floured work surface and lightly knead until it clings together and is soft and puffy, about 1 minute. Gently roll out into a round about 3/4 inch (2cm) thick. Dust a 2 and 1/4 inch (5.5cm) round the biscuit cutter with flour and, using a quick, sharp motion, cut out scones as close together as possible. Gather the scrapes of dough, knead briefly, roll out, and cut additional scones. Place the scones 1 and 1/2 inches (4cm) apart on the prepared baking sheet.
4)Bake until the scones are golden brown, about 10 minutes. Serve hot or let cool to room temperature on a wire rack. Serve with butter. The scones should be eaten the same day they are baked, or can be frozen for up to 2 weeks in a air tight container.
*Serve with Darjeeling, Earl Grey or Lapsang Souchong tea.
Who knows what culinary delights I will enjoy this time while I am in England. Although I do like to expand my palette, something can be said for the familiar. - JW