Culinary Reviews

Cosy To A Tea

When you’re rumoured to have the best scones in Sydney you better deliver! Happily the Tea Cosy did just that. When we arrived we were greeted by a long queue of people eager to sample the Tea Cosy’s world-famous scones. We debated whether we should wait or leave, but when we saw the trays of scones being delivered to lucky tables, we eagerly joined the queue.

Located in Sydney’s famous Rocks area, the Tea Cosy is a heritage listed terrace house transformed into a sumptuous tea house. Adding to the old-world ambience are eclectic decorations and artworks which are scattered throughout the grand house. There are a variety of eating areas downstairs and a staircase leads to extra eating spaces upstairs including a few tables out on the balcony. The tables are decorated with baskets of wool with knitting needles and I watched lots of people knitting while they waited for their orders to arrive. A few patrons were chilly and they were offered knitted rugs to keep them warm. It had such a cosy feel, I couldn’t wait to be seated. 

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After waiting a surprisingly short time, we were told we had a table upstairs on the balcony. This was just where I was hoping we would be seated! We had a lovely view of the street below which kept us entertained while we waited for our much anticipated afternoon tea.

Our pots of tea arrived, snuggled in knitted cosies, followed by scones, jams and cream served in baskets. I loaded my scones with jam and cream and bit into them. Wow! I have eaten a lot of scones in a lot of different places and these were some of the best. 

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Feeling nourished and nurtured we relaxed and watched as two curious birds paid us a visit. The Tea Cosy is one of those rare places that lives up to its name and reputation.

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Not sure whether to add jam or cream first on a scone? Check out my previous post on cream teas which also includes a recipe for a cupcake cream tea 🙂

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Act 1 – Shakespeare Around The Globe

This Sunday is both Easter Sunday and April Fools’ day and I know which one I am most excited about!

April Fools’ Day for me is a day to celebrate the spirit of the tarot Fool. The Fool is the first card in the major arcana and it is the Fool who journeys through the tarot and learns the lessons of the cards. The Fool is so important it is the only major arcana card to be represented in modern playing card decks. In these decks the Fool plays the role of the Joker.

Fool

fool card from the dracula tarot

The Fool symbolises new beginnings, adventures and journeys – that’s why I have adopted April Fools’ Day as my personal New Year’s Day. On April Fools’ Day I take time to look back on the year that has passed and make plans for the year ahead. What is most exciting for me is that my plans for this coming year are intertwined with the journeys I made this past year.

Last year I travelled to America and fulfilled a childhood dream of visiting Salem, Massachusetts. I also got to meet in person a friend I have known online for many years. Plus I visited the island where an Atlantic puffin I sponsor spends their summer. A few weeks ago I travelled to America again to attend a giant panda fan convention in San Diego, something I have wanted to do for many years. I ended this trip with a visit to San Fransisco where my partner Paul and I celebrated 30 years of not being married by walking on the Golden Gate Bridge 🙂 Both trips have been enriching and will provide me with inspiration – and recipes – for this year’s blog posts. They may also have given me material for a book or two!

What does this have to do with Shakespeare? Well Shakespeare was no stranger to the power and importance of Fools. Many of his most memorable characters were witty and clever Fools. Plus, it was two Shakespeare inspired establishments that provided me with comfort and nourishment in San Diego. That’s right – Shakespeare’s influence extends around the globe!

One of the things I love to do before I travel is research places to eat. Two of the places I picked in San Diego were the Shakespeare Pub & Grille and Shakespeare’s Corner Shoppe and Afternoon Tea. I couldn’t wait to visit them.

The Shakespeare Pub & Grille was established in 1990 by British expats. It is modelled on a traditional British pub in English Tudor style. The food is classic British comfort food and the bar stocks beers from around the world. We ordered a couple of beers and their signature dish – Fish & Chips. We were treated to crisp and crunchy pieces of beer battered cod with peas and chips (fries) served with tartare sauce and malt vinegar. It was delicious. After such a tasty meal we had to try their desserts. Paul chose Sticky Toffee Pudding – a steamed light sponge cake covered in a sweet and sticky toffee sauce. He couldn’t decide between custard and ice cream so he had both. I chose something I have never tried before but have always wanted to – Spotted Dick! This amusingly named dessert is a steamed suet pudding containing dried fruit and is traditionally served with custard. YUM 🙂 Each bite melted in my mouth and I was rewarded with the scent and taste of a soft, warm and spicy fruit cake. The custard was smooth and creamy and complemented the pudding perfectly. We were ready to go back to the hotel and have a nap but we had one more culinary stop to make.

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Next door to the Shakespeare Pub is Shakespeare’s Corner Shoppe and Afternoon Tea which is run by a British family. We had hoped to have a cream tea in their patio tearoom but we were too full from lunch. Instead we decided to check out the store and see what they had on offer. Not surprisingly the shelves were stocked with British produce. Missing my nightly tea and shortbreads, I was happy to find a box of Earl Grey teabags and a packet of Scottish shortbreads. I also found an interestingly shaped spoon which the staff told me was a Black and Tan spoon used for pouring layered cocktails. As a fan of layered cocktails, I had to have it. In the fridge I saw a jar of clotted cream which I was so tempted to buy but valiantly resisted. When I went to pay I noticed they were selling scones to take home. I looked at Paul and he knew exactly what I was thinking – Cream Tea for Dinner! We grabbed scones, a jar of strawberry jam – and the jar of clotted cream 🙂 That evening we sat on the balcony of our hotel room and enjoyed our cream tea. We even had enough scones, jam and cream left for a cream tea breakfast the next morning.

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While there may not have been too much “Shakespeare” in this story I shall make up for that in Act 2, which tells a tale of my Shakespearean adventures in Melbourne. It will be closely followed by Act 3 – a recipe inspired by these tales.

If you are need of more adventure this Easter weekend there is a Full Moon to celebrate. And for those of us in Melbourne, Australia, due to time zone differences, this will be a Blue Full Moon!

A World Of Donuts

There are some pretty good things to do on a rainy weekend in Melbourne, and going to a Donut & Beer Festival is one of them!

I arrived at the festival nice and early and did a tour of all the food stalls. There were so many different types of donuts on offer, from cold and filled to fresh cooked hot ones. There were even glow in the dark donuts. There was no way I was going to be trying all of them. Having my partner Paul there to share the “burden” helped. After much thought we narrowed it down to five food trucks offering a range of hot and cold donuts from different countries.

First stop was Honey Dee Loukoumades. We’ve had these warm, honey drenched Greek donuts before and have even made them ourselves.

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There were four flavours to choose from:
Honey Cinnamon Walnuts
Caramel with Artisan Salts
Nutella
Callebaut Milk Chocolate with Dark Chocolate Rocks
Luckily they were offering a tasting platter with all four donuts so we chose that. They were all delicious but our favourite was the traditional cinnamon and walnut one. I really liked the salted caramel one too.

I couldn’t wait to try the South African Koeksister Donuts at the Ostrich and the Egg. I have heard of them but have never had them so I was really looking forward to them.

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They had three offerings:
Traditional – Coconut
Garden Route – Sable Biscuit, Pistachio, Sesame Seeds
North of the River – Cocoa, Coffee Crumble
Happily they too had a tasting platter deal so we got to try all three. I thought I was going to love the coffee crumble one but I think one of the spices was cardamon which I don’t like. Surprisingly Paul, who loves coffee but not coffee flavoured foods, liked it. We both loved the other two donuts. They were moist and flavoursome and really unusual.

When I first saw the sign for Yuzu Donuts I thought it was a Japanese stall. Then I saw the familiar black, red and white decor and knew this was a New Zealand stall. The name Hangi Boys Kiwi Kitchen was also a big clue 🙂 I was very excited as I love New Zealand and have visited the country a couple of times. But I haven’t had Kiwi donuts before!

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They only had one donut flavour to chose from:
Grapefruit & Yuzu Custard with Dried Raspberry
Yum. It was like a cold jam donut but with a tart and creamy centre. We both enjoyed this Kiwi treat.

A real show stopper was the Hungarian Kurtosh Donut Cone at The Hungry Boys stall. They reminded me of Romanian kürtőskalács. Everyone who walked passed had a good look, including me, but I was the first to stop and buy one! There was no way I could resist a donut moulded into the shape of an ice cream cone which is then filled with warm, creamy delights.

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You could choose a banana or an apple filling but as Paul cannot eat bananas we chose:
Mama’s Apple Pie
The cold donut cone was filled with stewed cinnamon apples, toasted granola and heaping scoops of vanilla ice cream. It was topped with whipped cream, caramel sauce and a chocolate biscuit. It took a while to make our way through this enormous donut but we did! Having so much creamy goodness made the task easier, as did the comforting flavours.

With almost no room left in our bellies we made our way to Blondies Doughnuts. Thankfully their specialty is mini doughnuts 🙂

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We chose a tried and true classic:
Mini Cinnamon Sugar
I really think hot cinnamon donuts are the best and these mini morsels were outstanding. I was considering having a second serve but I thought that would be tempting fate. Plus, we hadn’t even started the beer tastings.

After a fortifying coffee we tasted a few Indian Pale Ales. There was also a mulled wine stall which I quickly made my way to. The warm wine was sweetened with molasses and spices and was divine. They were selling jars of their concentrated mulling syrup which I bought. Now when I want a mulled wine I can make an individual cup, adding one or two teaspoons of their Smoking Bishop Syrup. I can’t wait to start mulling 🙂

Hot & Cold Lemonade

As winter slowly moves into spring, the weather in Melbourne goes topsy turvy. Yesterday was so warm and sunny I was wearing a teeshirt and sandals. This morning I’m rugged up in pyjamas and a dressing gown, listening to the rain pouring outside. That’s change of season time in Melbourne – and I love it!

Last week I celebrated the last nights of winter by visiting the Queen Victoria Winter Night Market. I was pretty excited as there were so many new food stalls and some of them had food I could eat!

I started with dessert because it’s one of the safest food groups 🙂 for me due to my allergies and sensitivities. (Also the queue was short and I had a feeling it would get longer.) I wasn’t disappointed with my huge serve of apple crumble with granola topping served with custard and ice cream.

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I wasn’t really looking for a drink but a stall selling hot buttered lemonade caught my eye.
Butter in lemonade? I just had to try it. It was as I suspected – fresh lemonade mixed with butter and a surprise hint of cinnamon and it was divine. The butter added a creamy element to the drink and helped balance the sweet acidity of the lemons. I loved that it was served hot. Excited at the new food on offer I continued my culinary journey.

As I wandered the food stalls I stopped and drooled at one serving polenta. A mound of soft, piping hot polenta was just waiting to be scooped up and topped with a choice of delicious accompaniments. My mouth watered as I wondered if any of the toppings had chilli or tomato. And then I saw them; fried polenta chips. My choice was made and my order quickly placed. As I bit into the crispy crust I was rewarded with a mouthful of that soft, creamy polenta. The dipping sauce of lemon myrtle mayonnaise paired beautifully with my buttered lemonade. It was a wonderful way to enjoy the last of our winter nights.

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I couldn’t get the hot buttered lemonade out of my mind so I just had to make some myself. I decided to make another one of my favourite lemonades – pink lemonade – and then turn it into a hot buttered lemonade. The recipe below makes about 3 cups of lemonade so you can have some cold and some hot – just like Melbourne weather!

Pink Lemonade
Ingredients
1/2 cup sugar
2 cups water
1/2 cup freshly squeezed lemon juice
1/2 cup freshly squeezed ruby grapefruit juice

Instructions
Place the sugar and 1/2 cup water in a small saucepan.
Heat and stir until the sugar is dissolved.
Remove from heat. Set aside.
Pour the remaining 1 + 1/2 cups water, lemon juice and grapefruit juice into a jug.
Stir in the sugar syrup.
Place in the refrigerator and chill before serving.

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Buttered Pink Lemonade
Ingredients
1 teaspoon butter (or to taste)*
1 cinnamon stick
1 cup Pink Lemonade

Instructions
Melt the butter in a small saucepan over medium heat.
Add the cinnamon stick and juice.
Stir until the juice is cloudy and hot.
Pour into a mug or heatproof glass.

*my drink was quite buttery so you may want to experiment with the amount of butter and tailor it to your taste 🙂

Afternoon Tea and Jane Austen

Two hundred years have passed since Jane Austen died on the 18th of July, 1817. I wasn’t sure how I would commemorate the occasion. The one thing I didn’t think I would be doing was attending an afternoon tea hosted by Caroline Jane Knight, Jane Austen’s fifth great niece and the last descendant to be raised in the ancestral family home, Chawton House.

Caroline’s talk was informative and engaging. She spoke of so many things but the one thing that struck me most were her Australia connections. I was stunned to realise that Jane Austen’s fifth great niece actually lives in Melbourne and that her mother was born in Australia. Caroline is a renowned business woman and philanthropist. Her main philanthropic focus is promoting literacy around the world.

After the talk Caroline stayed around to chat with guests and sign copies of her book “Jane & Me.” She even brought a piece of the family dinner service. The bespoke Wedgwood service features a pattern commissioned by Jane Austen’s brother Edward. Jane and Caroline both ate from that service and we got to see it!

And speaking of dinner service, Caroline’s fascinating talk was accompanied by an afternoon tea.
For savouries we were served:
Free range egg, truffle and watercress sandwiches
Yorkshire pudding with roast beef and horseradish cream
Ham hock terrine with piccalilli.
For sweets we were served:
Scones with strawberry jam and cream
Lemon meringue tartlet
Sour cranberry Bakewell tart with citrus sherbet sauce
Strawberry Eton mess
A glass of sparkling wine to begin followed by tea and coffee brought an end to a fabulous afternoon.

The recipe I would like to share in honour of Jane Austen is from one of my favourite cookbooks – “Kafka’s Soup” by Mark Crick. Crick not only creates recipes inspired by famous writers, he writes them in the style of the author. When I read his recipe for “Lamb with Dill Sauce à la Raymond Chandler” I was hooked. His description of the leg of lamb feeling “cold and damp, like a coroner’s handshake” had me running to the bookstore counter with money and book in hand!

I think Jane Austen would love Crick’s literary wit. I also think she’d love the eggs Crick created for her. So without further ado here are Mark Crick’s “Tarragon Eggs à la Jane Austen” with edited selections from his text and tweaks by me.

“It is a truth universally acknowledged that eggs, kept for too long, go off” begins the recipe.

As to what herbs to use, Mrs B thought “Parsley might do … Good-looking, with an easy and unaffected manner.” But Lady Cumberland did not agree. “Too much curl to its leaf, and too often seen in great bunches at fishmongers. It would be a most unhappy connection.” Mrs B spies some tarragon which she does not like. “It refuses to grow here, it refuses to grow there, but fancies itself so very great, disappearing every winter I know not where. I quite detest the plant.” Again Lady Cumberland disagrees. “French tarragon is an aristocrat among herbs, and although I think it too good for your eggs, I cannot deny that it would be a fine match for them.” To avoid offending either lady I have chosen a combination of the two herbs. In deference to Lady Cumberland’s dislike of curly parsley I chose flat leaf.

The instructions for beating the 4 eggs include straining them, which I didn’t do, but I did carefully beat them so as not to create a froth which apparently is “so unsightly.”
I added 1 teaspoon of dried tarragon and 1 teaspoon of chopped fresh parsley to the beaten eggs. I then spread 20g of butter around the pan and added a further 20g of butter in small chunks to the mix. I added salt and pepper to taste. Pouring the eggs into the pan I gently cooked them, stirring constantly and scraping the bottom of the pan. I removed them from the heat before they were fully cooked, allowing the residual heat to cook them to my liking. A serving of toast and tea completes the dish.

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Mark’s recipe calls for 2 teaspoons of tarragon either fresh or dried. Parsley, either curly or flat leaf, is not used. Obviously Mark has chosen Lady Cumberland over Mrs B – a brave choice indeed!

I can only hope Mrs B and Lady Cumberland approve of my tweaks 🙂

That Arancini Guy

When I went to the Lara Food and Wine Festival earlier this year, I wasn’t expecting to be blown away by a food stall with a fun name – That Arancini Guy 🙂 But when I tasted those deep fried rice balls, served with Japanese mayonnaise, I was hooked. There were four choices but I could only try three as the Beef Ragu with Peas & Mozzarella Arancini contained tomato and other ingredients I am allergic/sensitive to. But three out of four ain’t bad – in fact they were delightful.

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My risotto balls containing Mushroom & Mozzarella, Pumpkin & Mozzarella and Spinach & Mozzarella were so delicious. One bite into the crunchy crust and I was rewarded with the taste of gooey, savoury rice. Each one was distinct and I had a hard time deciding on a favourite. The Japanese mayonnaise added a sharp and creamy note. I could have eaten a bowl of them, with or without mayonnaise.

I couldn’t wait to try making these moreish morsels at home. I went with a basic recipe but added my own unique twist – green tea. Instead of cooking the rice in stock, I thought it would be fun to use tea. I chose green but you could experiment with black teas. Next time I’m going to try Earl Grey 🙂

Green Tea Arancini

This recipe is being published in an upcoming publication!
I’ll post a link when it becomes available.

A Day For Gin

World Gin Day is celebrated on the second Saturday in June. This is a day to enjoy all things gin. For some of us, World Gin Day is every day!

I’ve always loved gin. I love the aromatics and the infinite flavours you can play with. The only things gin needs in order to be called gin is distilled alcohol and juniper berries. After that you can add anything else and it’s still a gin. In fact the name gin is derived from juniperus, the Latin word for juniper.

One of the more interesting gins I have recently discovered is and Australian gin called Ink. It was the deep blue/purple colour that drew me to the bottle. I then discovered that this blue/purple colour changes to a light purple/pink when you add tonic water. I was entranced! I was also very happy that this gin was not just a gimmick, but a beautiful tasting one as well.

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Ink is infused with 14 different botanicals including butterfly pea flowers. It is these flowers that give the gin its bright colour as well as its colour changing properties. Butterfly pea flowers are considered an aphrodisiac as the flowers resemble female genitalia. Not surprisingly their scientific name is derived from the Latin for clitoris – Clitoria ternatea.

With that in mind I started thinking of a way of showcasing this delicious and unusual gin while adding a feminine touch 🙂 After much thought I really couldn’t go past a classic gin and tonic with the addition of strawberries. Strawberries are associated with Aphrodite, the Goddess of Love, after whom aphrodisiacs are named.

Strawberry Gin and Tonic

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Ingredients
60ml gin
1 strawberry, sliced lengthways
90ml tonic water

Instructions
Pour the gin into a glass.
Add the sliced strawberry.
Allow to marinate for 10 minutes.
Add the tonic water.
Enjoy!
Makes one mixed drink.

For more gin drinks, check out my recipes for Glow In The Dark Gin & Tonic, Gin Alexander and Sage Mulled Wine.

Halloween High Tea

A few weeks ago I celebrated Halloween with a high tea at The Austen Tea Room. The decor and crockery were delightful. There were four of us taking tea and we had a room all to ourselves. We were in the Elizabeth Bennet room, which we thought most appropriate 🙂

We were quite excited as we waited for our tiered plates of savoury and sweet treats. We weren’t disappointed! Our first plate arrived filled with mouthwatering finger sandwiches, mini pies and quiches. Then a towering plate of sweets came. We started with the meringues with cream followed by little cakes and macarons. We ended with scones, jam and cream. Pots of tea flowed smoothly throughout the service. It was a wonderful experience and one we would do again.

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As I have never been to a high tea before, I started thinking about the difference between an afternoon tea, a cream tea and a high tea. After researching the subject I made a fascinating discovery – what many of us think of as a high tea isn’t really a high tea. Rather than dainty little morsels served on delicate crockery in the afternoon, a high tea is really a hearty meal served late in the evening at the end of the working day.

During the Industrial Revolution, workers would arrive home late and hungry. This led to the tradition of sitting around a table and eating an evening meal. Hot and cold food would be served including meat, fish, pies, tarts, breads and cakes. Food was accompanied with cupfuls of strong tea. These hearty dishes were served on sturdy crockery and cups, not the delicate plates, sauces and teacups we associate with a modern high tea. This evening meal came to be known as high tea, meat tea and later simply as tea.

There are two theories as to why this evening meal was called high tea:
High tea was eaten sitting at a kitchen table or high table while afternoon tea, also called low tea, was eaten sitting on low sofas and chairs, with food served on lower lounge tables.
High tea was taken later in the day when the day was well advanced or “higher” in the day whereas afternoon tea was served earlier or “lower” in the day.

If the high tea I enjoyed at The Austen Tea Room wasn’t really a high tea, then what was it? Using the term high tea for afternoon tea appears to have occurred due to a misunderstanding as to what the term “high” meant. At some point the term “high” was thought to mean formal. So high teas are now a fancy form of afternoon tea. Whatever their origin, one thing is definite – they are delicious 🙂

Pies are popular in both afternoon and high teas. While dainty little party pies may grace an afternoon tea party, these hearty stout, beef and smoked oyster pot pies would be welcome on any high tea table.

Surf and Turf Pot Pies

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Ingredients
1kg stewing beef, cubed
2 tablespoons plain flour
olive oil for browning
1 onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon sea salt
1/2 teaspoon dried basil
1 cup stout
1 cup beef stock
2 bay leaves
120g button mushrooms, quartered
2 x 85g tin of smoked oysters
1-2 sheets ready rolled frozen puff pastry, thawed
1 egg, beaten
sesame seeds

Instructions
Toss the cubed meat through the flour until coated.
Heat oil in a large saucepan.
Add meat in batches and cook over a high heat until browned. Add more oil as needed. Remove browned meat and set aside.
Add a splash of oil to the pan, add the onion and garlic and cook until onion is soft.
Add the salt and basil and stir through.
Return the meat to pan.
Add the stout and stock and stir through.
Add the bay leaves and bring to the boil.
Once boiling, cover, reduce heat to a simmer and cook for 1 + 1/2 hours.
Add the mushrooms and simmer, uncovered, for a further 30 minutes.
Remove bay leaves.
Preheat oven to 180C / 350F.
Distribute the smoked oysters evenly between four 12cm x 6cm oven-proof bowls or ramekins.
Pour stew evenly into the ramekins.
Cut puff pastry lids slightly bigger than the bowls.
Cover bowls with puff pastry, pressing the edges down around the rim of the ramekins to seal the pies.
Brush tops with beaten egg.
Sprinkle with sesame seeds.
Bake for 20 minutes or until pastry is golden brown.

Note – check the liquid during the cooking process and add more stout, stock or water if needed.

The Austen Tea Room

A Tale Of Two Valentines, my first post about Valentine’s Day, was about love and death and the history of the day. As we move toward another Valentine’s Day, the shadow of death moves with me.

Someone very dear to me passed away just after xmas. Although neither of us were Eastern Orthodox any more, we were both born into that religion and some of the traditions still have special significance for me. One such tradition is the ritual performed on or around the 40th day after a death.

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In Orthodox theology, the soul of the departed stays on earth for 40 days after death. The soul wanders around, visiting their home and places of personal importance. Many rituals are performed during this period to help the soul on its journey. On the 40th day, the soul leaves the earth. This final departure is celebrated with family and friends. Rituals are performed culminating in a meal, usually eaten at the grave or at the home of the departed. Traditional funeral foods and the favourite foods of the departed are served. It is a time of celebration and the ending of the official mourning period for most involved.

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As the 40th day approached, I wondered what I would to do to honour this ritual. A visit to her grave was a must. But what about food? It was an important part of our relationship. We loved going out to eat and we spent most of our visits together talking about food and recipes. I thought about making one of her favourite dishes and bringing it to the grave but it didn’t feel right. Then, while doing research for an unrelated event, I found the perfect solution – The Austen Tea Room – a tearoom honouring the late and great romantic writer Jane Austen. Located halfway between my home and the cemetery, it was the perfect place to have a a celebratory funeral meal.

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The Austen Tea Room brings us right back to Valentine’s Day. What could be more romantic than dining under the watchful gaze of the creator of Mr Darcy! I had a toasted cheese and ham sandwich with coffee followed by scones with jam and cream and a pot of tea. The surroundings in the cafe section were informal but the rooms where the high teas are served were incredible. I am definitely going back for high tea.

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I must admit that I have read only one of her books – Northanger Abbey – but I do love the television and movie versions of Pride and Prejudice – especially Pride, Prejudice and Zombies! I also own the Tarot of Jane Austen 🙂

The scone recipe below is not traditional, but you can serve it with traditional jam and cream. I wanted something different so I went with butter and maple syrup which works really well with sparkling wine.

Sparkling Scones

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Ingredients
2 + 1/2 cups self raising flour
200ml cream
200ml sparkling wine
butter for serving
pure maple syrup for serving

Method
Preheat oven to 225C / 440F.
Line a baking tray with baking paper.
Sift flour into a medium sized bowl. Add cream and sparkling wine. Mix together until just combined.
Turn dough out onto a lightly floured surface. Knead into a 4cm thick square. Using a sharp knife, cut into squares.
Place scones so they are just touching on baking tray.
Bake for 12 – 15mins or until golden brown and cooked through.
Serve with butter and maple syrup or your choice of accompaniments.

 

Learning About Lammas

I had always assumed that Lammas, Halloween, Imbolc and Beltane were fixed date celebrations while the Solstices and Equinoxes were moveable dates. It’s a bit like Xmas being a fixed date and Easter being a moveable one. I thought it was the same for our eight witchy holidays – four are fixed and four are moveable. Well, that’s not quite the case.

Realising Lammas was upon me I googled to see what was happening for Aussie Lammas. That is when I got a surprise. Some were celebrating on the traditional date of February 2nd while others were celebrating on February 4th. Why the discrepancy? Lammas is meant to be the mid point between the Summer Solstice and the Autumn Equinox, but if the dates of the Solstices and Equinoxes change, then so too would the midpoint. It makes sense, but does it feel right? I’m not sure. It’s something I will think on. One thing I do know – I won’t be celebrating Halloween on May 5th. When it comes to Halloween I’m a traditionalist – I celebrate on April 30th and October 31st 🙂

Lammas, also known as Lughnasadh, is the first Autumn festival of the year. Lughnasadh is derived from the name of the Celtic God Lugh while Lammas is derived from an Old English term for “loaf mass.” While I am into Gods, I am way more into bread, so to celebrate Loaf Mass Day, or Lammas, I went to one of my favourite places for jaffles – Bad Frankie.

Jaffles are one of my favourites forms of toasted sandwich. Two pieces of bread filled with savoury or sweet ingredients, buttered on the outside and then cooked in a special sandwich maker known by a few names such as pie iron, toastie iron or jaffle iron. The key to a jaffle is that the bread is toasted while the filling is heated and sealed between the slices of bread. It’s the sealing that makes it different to a toasted sandwich.

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Round Jaffle Iron

Rather than give a recipe for a jaffle, I’m going to share some photos of the different jaffles I have enjoyed from Bad Frankie and my other favourite jaffle place, Windmills and Waffles – a great place to break your trip from Melbourne to Adelaide when visiting the pandas 🙂

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Bangers & Mash from Bad Frankie – pork sausage and onion jam sandwiched between one slice of bread and one layer of cheesy mashed potato! And served with gravy!!

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The Chook from Bad Frankie – poached chicken, celery and pine nuts. Served with mayonnaise. My favourite 🙂

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Classic Ham & Cheese from Windmills and Waffles – served with tomato sauce and pickles on the side.

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Lamington from Bad Frankie – sponge cake soaked in chocolate, rolled in coconut and filled with jam. Served with cream.

Feeling inspired?
Let me know what your favourite jaffle fillings and creations are 🙂