Scones

I made some delicious scones the other day.  I was thinking of my wonderful trip to Ireland last year with mom.  Every afternoon we would have tea and scones in the afternoon.  The scones were wonderfully nutty and flakey.  They were always served with that sweet Irish butter, lovely berry preserves, usually strawberry and clotted cream.  These ones I made were good, but they didn't have that nutty taste you get from the Irish flour. 

1-3/4 cup of all purpose  flour 
3 tablespoons sugar
2 - 1/2 teaspoons baking powder
1/2 teaspoon  salt
1/3 cup of cold butter, diced
1 egg
4 to 6 tablespoons heavy cream
1 teaspoon vanilla extract

Preheat the oven to 400F 
In a large bowl mix the flour, sugar, baking powder and salt.  Cut in the butter using a patty blender, until well combine and crumbly.
In a small bowl, beat the egg 4 tablespoons of cream and vanilla, add to the flour. Mix until the mixture leaves the sides of the bowl.  Add additional cream a bit at a time is mixture appears to be too dry.

Turn mixture out onto a floured surface, knead about ten to twelve times just until mixture is smooth.  Form into a disc about 8 inches across.  Cut circle into 8 triangles, leave in a circle and place on a unread cookie sheet.  You cam brush some cream on the top and sprinkle  with sugar if desired. 

Bake 14 -16 minutes until golden brown .   Immediately remove from baking sheet  to cooling rack.  Let cool for about 10 minutes then enjoy.

Sundays are for Waffles

A few years ago I received a waffle maker  for Christmas.  Over time, I have perfected  what I think is the best waffles recipe.   They are easy, soft and somewhat healthy.

Buckwheat Waffles

1 1/4 cup of unbleached all purpose  flour
1/2 cup buckwheat flour
1 tablespoon of sugar
1 tablespoon of baking powder
1/2 teaspoon salt 
1/8 teaspoon baking powder
1/2 cup of vegetable  oil 
1/2 cup of sour cream 
1 cup milk
3 eggs
1 teaspoon pure vanilla extract

In a large bowl, whisk together all the dry ingredients .   In a separate bowl, whisk together  all the wet ingredients .  Add the wet to the dry ingredients. Mix by hand, just until blended. 

Serve with pure maple syrup  and your favorite fruit..

Crispy Fish Tacos

Back at it again

Now that the kids are both gone, it seems like a good time to restart my blog.

Last night for supper I made crispy fish tacos.  The coating on the fish was perfect and super crunchy, just the way I like it.  I topper them off with a slaw made with a touch of lime and cilantro.  Oh and of course chipolte  mayo.

SLAW

2 cups of shredded cabbage, I used some from a bag because I never you the whole cabbage and I end up throwing out the leftovers.
1 small onion thinly sliced
2 tablespoons apple cider vinegar
3/4 cup of mayonnaise
Juice of one lime
1/4 cut chopped fresh cilantro
Salt and pepper to taste

Mix all the ingredients  together at least an hour before you're ready to eat. Refrigerate  until ready to use.

FISH

1 pound of your favorite  type of fish (I used cod)
1 cup of cornmeal
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chili
Salt and pepper
1/2 cup flour
2 eggs
2 tablespoons of milk

Mix the first 5 ingredients  in a shallow bowl or pie plate
Mix egg and milk in another shallow dish

Cut fish into strip or chunks, place fish and flour in a bax, shake to coat fish with flour. Dip coated fish in egg then into cornmeal.  Fry in about 1 inch of oil, about 4 minutes per side until fish is cooked through.

Place fish, slaw and Chipotle  mayo on tortillas and enjoy.