TWD - Cheddar-Scallion Scones

 This week’s Tuesday with Dorie recipe is Cheddar-Scallion Scones. These scones are flavoured with cheddar, scallions, mustard powder and paprika.

They are the perfect savoury scone, with plenty of zip from the spices, cheese and scallions.

I made one of my scones into a sandwich with tomato kasundi, spinach, beetroot, silverside and a fried egg. It made a delicious lunch.

To see what everyone else made this week and what they thought of it, visit the LYL section if the TWD website.

Butterscotch

 When I went to afternoon tea at my friend’s house recently, I also made butterscotch, also from a recipe in AWW Sweet:

I have made this recipe once before many moons ago. This time around, some of the butter settled out of the sweets, maybe because I didn’t mix it well enough. It meant the I had to wipe the excess butter off the finished sweets, and some were marred on the surface by butter pooling.

The butterscotch tasted ok though. My tip is to mark your squares in the sweets quite hard (otherwise you won’t be able to break it up once it sets), and as small as possible, because these are very hard sweets and need to be sucked - you don’t want an enormous suckable sweet (mine were a bit big).

I wrapped my sweets individually in baking paper to avoid sticking.

I hope you enjoy making these.

Turkish Delight

 I confess that I am not a talented sweets maker. The last time I tried to make Turkish Delight, over 10 years ago, it did not set.

I was going to a friend’s house for afternoon tea and wanted to take something without impinging on my friend’s catering. I chose to make some sweets, including Turkish Delight.

On this occasion, I got lucky and the Turkish Delight turned out perfectly.

If you want to have a go at making it yourself, here’s the recipe I used, from AWW Sweet:

My advice is to not go too heavy on the rosewater essence, because you don’t want your Turkish Delight to taste like soap. I only used a couple of teaspoons to give a faint floral flavour.

Enjoy!!

TWD - Cherry Bottom, Plum Top Tart

This week’s Tuesday with Dorie recipe is Rhubarb Bottom, Strawberry Top Tart. It is the wrong season for strawberries here, so I mixed this recipe up with fruits I already had in my house - preserved plums and frozen cherries.

I preserved these plums during a COVID lockdown, figuring I’d use them one grey day to give me a lift. Well, that day arrived. 

Instead of poaching rhubarb, I poached frozen cherries, and instead of using strawberries yo flavour the pastry cream filling and on top of the tart, I used my preserved plums.

I was a little sceptical about the fruit puree in the pastry cream, but it is actually delicious. This is especially so when you use pureed plums that had been preserved in alcohol 🤣🤣
 

The only drawback of using plums instead of strawberries is that it makes the tart a bit trickier to cut neatly. I solved the problem by cutting through the plums first then completing the slice.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Recipe Tin Eats Irish Chicken Stew

It was another cold, grey day today following heavy overnight rainfall. It was perfect weather for a stew - cue Recipe Tin Eats Irish Chicken Stew.
 

This wonderful rich stovetop stew features browned chicken drumsticks cooked with stout, garlic, onion, beef stock, thyme, salt and pepper. I left out the mushrooms, but do feel free to include them.

It is a super easy stew and takes less than an hour to cook. Despite that, it has a depth of flavour second to none.

This winter, I highly recommend putting this delicious stew on the menu.