Smoked Salmon with PoachesEggs and Beurre Blanc French Toast with Crème Fraiche and Berries
Afternoon Scones900g plain white flour175g good quality butter3 free range eggs50g castor sugar3 generous heaped teaspoons baking powderDecent pinch of salt450ml organic milkRub butter into dry ingredients. Add the eggs and milk, and mix. Roll out on a flouredboard to about 3 cm thick. Use a cutter, and place scones on a baking sheet. Glaze withegg and sprinkle with sugar. Bake in preheated oven at 250C for 12 minutes or untilgolden brown. Brush the tops with egg wash and dip each one in granulated sugar. Bakein oven for 10-12 minutes until golden brown on top. Cool on a wire rack.Top Tip: Keep the butter and utensils nice and cold, for light, fluffy scones, and don’tknead!
Sweet Scones with blueberries, cream and white chocolate shavings
Lemon StarsThese lemon biscuits are easy, and delicious.175g (6oz) Plain FlourFinely grated zest of 1 lemon100g (40z) butter, softened50g (2oz) caster sugarPreheat oven to 180c. Mix flour and lemon zest, rub in butter, add sugar and bringeverything together to form a stiff dough. Roll the dough out to a thickness of about 5mmand cut into shapes.Transfer carefully to baking tray and bake for 6-10 minutes until they are pale golden.Cool on a wire rack.TOP TIP: Use an oven thermometer if your oven is temperamental!
Banana Bread1 Cup of Vegetable Oil, 1 ½ Cups of Caster Sugar, 4 Eggs2 ½ cups of Self Raising Flour, 1 Tsp Bread Soda, 5 Mashed BananasMash the bananas into a bowl. Whisk the eggs and add to the mashedbanana. Add the vegetable oil and mix. Sieve the dry ingredients and fold intothe banana mix.Divide between Two Loaf Tins and Bake for 40/45 minutes in a moderate ovenFor variation we like to add sultanas or crushed walnutsTip for success; Use very ripe bananas and mix the loafs by handrather than with an electric mixer