Posted: November 8th, 2009 | Author: the chefs | Filed under: recipes | Tags: biscuit, breakfast, british, cream, jam, scone, snack, sweet, tea, time | No Comments »
Preheat the oven to 190C. Rub the butter into the flour and sugar until the mixture resemble breadcrumbs. In a separate bowl, beat the egg, vanilla, lemon zest and cream, and add it to the flour mixture. Bring the mixture together by hand. Roll the dough on a lightly floured surface to 4 cm thick and cut with a round pastry cutter. Brush with milk and bake in a greased tray for approx 20 minutes, until a cocktail stick comes out clean when inserted inside a scone. Leave to cool and serve with jam and clotted cream.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chutney, dish, indian, jam, know your onion, know your onions, knowyouronion, knowyouronions, onion, onions, side, snack, starter | No Comments »
Peel and slice the onions finely. Put the oil and mustard seeds in a pan and bring to a medium heat. When the seeds start to pop, add the coriander, cumin and fennel, and fry for a moment, without letting them burn. Add the remaining ingredients and simmer, stirring occasionally, until the onions are tender and almost dry.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chutney, dish, indian, jam, know your onion, know your onions, knowyouronion, knowyouronions, marmelade, side, snack, starter, tin, tomato, tomatoes | No Comments »
In a pan, heat the oil with the mustard seeds. When they start to pop add the vinegar and sugar. Let it reduce to a caramel and add all the other ingredients. Simmer, stirring occasionally, until the tomatoes break apart and the mixture thickens to the desired consistency. It should be something between a sauce and jam. Keep in the fridge for up to a week.
