Ich Liebe Scones.

Ich Liebe Scones translates in German as I Love Scones.
This here recipe is for Britta.

Britta is from Germany and has been living it up Caledonian style for a few years but alas, has left this green, wet, windy land and headed off to Austria with the moggies and her lovely big dog Dex. We miss you Britta.
Britta asked me before she left if I could give her a recipe for scones and as usual I took my bloody time getting round to it.

Here you go Britta.

So below you'll find a recipe for lovely jammy blueberry scones. If you can't get blueberries then you can use other berries or dried fruits.

Let me know how the scones work out Britta and hope you are settling in well.
XXXXXXXXXXXXXXX sending you flying kisses over the ether. Wheeeeeeeeeeeeeeee!

As usual I have added a little song for you to muse over. This is from Pungent Stench who are from Austria.

The views and opinions used in this video have got nowt at all to do with me.



Blueberry Scones

makes about 12

500g self raising flour
180g caster sugar
110g cold butter diced
300ml buttermilk (If you can't get buttermilk then you can use 200ml of natural yoghurt mixed with 100ml milk)
1 punnet fresh blueberries washed and drained (or 200g dried fruit)
Pinch salt

Heat the oven to 220 degrees or equivalent
Put the flour, butter and salt into a food processor and pulse till it resembles bread crumbs (If you don't have a food processor then rub the butter into the flour with your fingertips until it resembles breadcrumbs)
Put this mix into a large bowl, add the sugar and mix.
Add the buttermilk and mix lightly until incorporated.
Flour your work surface and tip the dough onto it.
Knead very lightly until the dough just comes together. If you over knead it, the gluten will turn elastic and your scones will be pure rubbish.
Roll out with a rolling pin to about 2cm thick and cut out the scone shapes with a floured round cutter.
Place onto a floured baking tray and bake for about 15 to 20 minutes until risen and golden.
The blueberries swell up and burst during the cooking and make the scones all jammy. Mmmmmmm.

I would do anything for Meatloaf. But I won't do that. Nah naaaaaaw.

I had to do it at one point didn't I? Ye canne beat a bit of Meat Loaf.
Slag him as you may but Meatloaf  sure writes a great Rock song.

Now I'm not from America so I never ate meatloaf as a child. But I did have some excellent meatloaf in Seattle once. Mmmmmmmmmmmmm.

 I grew up on mince n tatties, spicy mince, lasange,well basically anything that could be made with mince. Yes, my mother was a big fan of ground up cow. I guess it was cheap, we were poor and  she was bringing up twins in the desolate ghetto of Possil Park. " .....can you the violins calling your name".

Regardless of that. Now the weather is fair drawing in, it's time for comfort food and what's better than a plate of steaming hot meat loaf with mashed potato and gravy. Yum, yum yum.

Pauline's Mum kindly gave me this recipe. Thank you very much. I ate it for four days running.
I've tweaked a couple of the ingredients as I can't help myself. It's in my cheffy nature but mostly it's the exact same recipe.






Meatloaf by Pauline's Mum

Serves 4 greedy portions

1 or 2lbs mince

1 grated carrot

1 finely chopped onion

1 cup breadcrumbs

1 large egg

dollop ketchup (optional)

garlic

paprika

pepper

(or whatever seasonings preferred)

Put everything in a large bowl and mix it all in using hands. Just keep mixing and kneading until it all comes together then put it on a board and slap it around and shape it into a loaf.

then put it into a roasting tray (not a loaf tin).

Before putting in the oven boil some water and mix with some cooking oil and pour over the top of the loaf. You might need to do this again half way through cooking if it starts to look dry.

put it in oven at 190 for approx 1 hr 15 mins. When cooked leave sitting for about 15/20 mins then you should be able to cut it in slices. 

My bit now......

Mashed potato

4 to 6 large potatoes (Maris Piper are good)
50g butter
Splash milk
Pinch salt and white pepper
Pinch ground nutmeg

Peel and wash your potatoes and cut into large chunks.
Bring a large pan of salted water to the boil then pop in the potatoes.
Cook for about 15 to 20 minutes until potatoes are tender but not overcooked.
Drain and leave to sit for 2 minutes.
Add the rest of the ingredients then mash away to your hearts content.

Mushroom gravy

I cheated and bought a large tub of fresh beef gravy as I was feeling very lazy. So........

1 large tub fresh beef gravy
2 large flat cap or Portabello mushrooms sliced
Small splash vegetable oil
Splash milk

Put  the oil into a pot and put onto a medium heat. Add the mushromms and cook for a few minutes until softened but still with a bit of a bite.
Add the gravy and milk, bring to the boil then serve over the meatloaf and mashed potatoes.



While the meatloaf is cooking peel and wash enough potatoes for 4 people and cut into large chunks.

Just one more thing!

Hallo everyone.
It's been a while I know. I've been a busy little bee, working, working, working away.
I didn't forget you all. I have a few wee treats for ya.

But on with the bloggery.
As many who know me will tell,
I LOVE Columbo.

Not the man of course but the TV show. I am the proud owner of the complete box set. Every episode ever made including specials and even a few episodes of Mrs Columbo, staring Captain Janeway from Star Trek Voyager. No joke. I watch an episode every day.
Columbo is a part of my every day life and I was deeply, deeply saddened by Peter Falks death this year. So sad that I lay in bed for a week clutching my box set, smoking cigars and crying like a baby. Well, not really, I just had a Columboathon instead.

Now you might ask what Columbo has to do with Heavy Metal cooking. Well, nothing! This is purely a food inspired tribute to the man and character who has brought joy to my life. I love Columbo so much
I'm dressing as him for Halloween. Oh yes.

Believe it or not, food plays a part in quite a lot of Columbo episodes. You'll find Columbo making omelets, eating ice cream, hard boiled eggs that he's pulled out from his pocket, hot dogs and fancy restaurant food. In fact, there is a whole episode revolving around a deadly chef called "Murder under Glass".
Here is a clip of The man in action.




Columbo ALWAYS knows you did it!

Now here is a trivia question.
What is Columbo's favourite food?
Chilli. Columbo loves chilli and he eats it in every other episode.

See?
So as a tribute to the man and legend. I shall honour him with my own Columbo loves chilli recipe.
Now, I'm not sure if this is the type of chilli that Columbo would have eaten but I think he would have liked it. It's got beer and chocolate in it. Yeah you heard right. The beer and chocolate make this chilli rich and super tasty. In fact, I would go so far as the say it's "Cillicious". Hee hee.

I used Innis and Gunn oak aged beer as it tastes of caramel. Yum, yum. Buy it.

So here you go RIP Peter Falk. You may be gone but Columbo will always be with us.

Columbo Loves Chocolate and Beer Chilli

Ingredients

500g lean minced beef
100g chorizo diced
1 onion diced
4 cloves garlic minced
500g passata
1 bottle Innis and Gunn oak aged beer
1 teaspoon tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
Half teaspoon cayenne pepper (if you like your chiili hot then add another half teaspoon)
Half teaspoon chilli powder
1 beef jelly stock cube
1 teaspoon dark thick soy sauce
50g good quality 70% dark chocolate
Splash vegetable oil
Pinch salt and pepper

Get yourself a big pot, add a splash of vegetable oil and put onto a medium high heat.
Add your onion and garlic and cook for a few minutes until softened. Add the chorizo and cook for a few minutes until the smokey paprika oil starts to come out.   
Add the oregano, cumin, cayenne and chilli powder and cook for one minute.
Add your beef and cook till browned all over and broken up.
Add the tomato paste and cook for one minute.
Add the beef jelly stock cube, soy sauce, passata, chocolate and the bottle of Innis and Gunn.
Stir and bring to a simmer and cook for about 40 minutes to one hour, stirring every now and then until sauce is nice and thick. Add as much salt and pepper as you like then serve with rice or over potato wedges with some sour cream and cheese. Or if you want to do it like Columbo then eat it with some saltine crackers.

Oh and  just one more thing.....................