Quesadillas! A crisp stuffed tortilla! These juicy and delicious are my vegetarian version with options to make a chicken quesadilla and a DIY quesadilla seasoning.
|Cheddar and Sage Scones|
I would like to thank Swathi for giving me this opportunity to suggest bakes
here at Baking Partners.
face it I am safe baker I prefer tried and trusted recipes, and a lazy baker
for I hardly open the books I buy for baking (or cooking for that matter) for
that matter take up elaborate recipes.
at Ahmedabad airport I had picked up The BBC Good Food Issue for two reasons
one it was a vegetarian one and two there was a Gordon
Ramsay recipe featured. Boy was I excited! Hardly sat in the plane and that was
the first page I opened, but sadly will never make it as the recipe calls for
phyllo sheets , something we do not get here and I have no patience to make the
sheets. So I just kept the magazine on the kitchen side shelf. I did not think
I will use the magazine at all.
at work I saw Swathi’s message asking me to suggest bakes. I just casually
mentioned savoury bakes like tarts, scone I was surprised when Swathi asked to
I realised that at the back of my mind I had these two interesting recipes that
I had noticed in the same magazine. These scones are very simple and
the only complaint against them at home was why only 8 pieces or rather make
one more batch !
original recipe asked for fresh sage 10 leaves, 2 chopped fine and rest whole.
I used dried sage.
original recipe says baking time is 12-14 minutes I need 20.
you can roll the dough out in a square then cut it in quarters then the quarter
in can be cut diagonally to get 8 triangles.
suggest you shape out the dough in the tin or the tray you want to bake the
scones. My scones went a bit wonky as I was transferring them.
and Sage Scones
needed: 45 minutes
grms + extra for dusting self rising flour
½ teaspoon english mustard powder
grms butter, chilled and cubed
grms cheddar, grated
tblspn dried Sage + ½ tblspn
tblspn oil, for greasing
oven to 220°C.
and flour the baking tin.
the curds and measure. Adjust the water and whip it to get a smooth
mixture. This will give you 150ml of buttermilk.
aside 1 teaspoon of buttermilk. This is for brushing on the scones.
flour, mustard powder, salt, pepper in a bowl.
|Flour ,Mustard, Salt and Pepper|
butter till the mixture resembles fine crumbs.
in ½ the cheese and 1 tblspn sage.
|Cheese and Sage|
a well in the centre of the flour and pour in the buttermilk.
stir and mix well till the mixture forms soft and spongy dough.
to a lightly floured surface and knead to get smooth dough.
|Shaping the dough|
in to 3 cms thick circle. Cut in quarters then the quarters again to get
|Cutting the dough|
to a baking tin.
|Transferring to the prepared tin|
the remaining buttermilk.
the remaining cheese and top with sage.
|Arranging the Cheese and Sage|
for 20 minutes until they are well risen, golden and sound hollow when tapped
on the bottom.
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