Saturday, 28 June 2008

Fruity kefir smoothie, buttermilk scones, onion gravy


For the baby: Eggs scrambled with butter and chicken stock
For me: fruity kefir smoothie

Fruity kefir smoothie

I thought I'd write this down as it was so tasty!

1/2 cup kefir (I used some that had aged 24 hours at room temp so it was sour and fizzy)
1/2 cup coconut milk
1 large banana
1/2 pack of raspberries (a good handful)
1 egg yolk

Blend! This was delicious - sweet and sour and refreshing. I think next time I'll add a spoonful of coconut oil to it though as it didn't quite keep me going until lunch - I was starting to get grouchy!


Pies from the market and salad. These pies are great - made locally from natural ingredients and they are just delicious.


Sausages, buttermilk scones, onion gravy, baby broad beans and cabbage. The first broad beans from the garden this year!

Buttermilk scones
(makes 6)
1 1/2 cups freshly ground whole wheat flour (use 1/3 white flour for a lighter scone)
1/2 cup buttermilk
2 tbsp melted butter or lard
1/4 tsp salt
1 tsp baking soda

Mix the flour and buttermilk into a thick dough and leave to soak 12 - 24 hours in a warm place. Knead in the remaining ingredients (can use food processor if you can be bothered washing it up - I couldn't!) and roll out to 3/4 inch thickness on a well floured surface. Cut out scone shapes with a glass or cutter. Bake in a 350oF oven for about 20-40 minutes (I know - big time difference! The recipe says 40 minutes, but mine were done in 20 so start checking early).

This recipe is from Nourishing traditions (under biscuits - it's American). It gives a dense scone but it has loads of flavour - nutty and delicious. Great with onion gravy (what isn't?) and I would bet fab made with sugar and raisins and served with clotted cream and jam (so have to try that out!). These do work much better with some white flour in - otherwise they can be a bit bullet-like.

Onion Gravy
2-3 onions (sweet red ones are ideal)
50g butter
250 ml chicken or beef stock
1 tsp Dijon mustard (optional)
1/2 tsp Worcestershire sauce (optional)

Fry the onions in the butter, stirring regularly, until soft (about 20 mins). Turn the heat right down and leave to cook, uncovered, for 1-2 hours, until caramelised and delicious. Add the other ingredients and bring to a simmer. Check the seasoning and serve.
I could eat this with every meal - so tasty.

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