A touch of cookery

Apart from the weather (see previous post) it’s been a good day, with a possible new member coming to have a look at us. It was a good day to visit, as we had had a cooking session planned, which ended with us eating cheese scones and lavender biscuits.

Yes, the same lavender biscuits and cheese scones we have been cooking for a couple of weeks now, but people like them and we have the ingredients.

This is the recipe for the scones – it’s an easy one because it uses rapeseed oil (or canola if you want the American translation)  instead of butter. It’s therefore probably healthier for you (though these food fads could be reversed next week), cheaper and considerably easier. My scones never reach that “fine crumb” stage, on account of having hands like bunches of bananas.

Please note at this point – I’m using the cheapest oil for this recipe as it doesn’t need a quality oil. In fact I use the cheapest oil for most purposes – we are self-sufficient in it and that’s a good enough reason for me to think of changing from olive oil if all else is equal.

As usual, it’s difficult to tell where  the truth lies because the we internet contains a web of science, lies and stupidity that makes it tricky to see the truth. Good luck if you’re the sort of person who likes to base decisions on all the facts, because you’re going to have plenty of hard work  looking for them.

The lavender biscuits contain flour, sugar, lavender and butter.

I can’t link to the recipe because Julia has it on a scrap of paper, but there are plenty of recipes about if you want one.

Next step for the scones is to try blue cheese and pear and Stilton and date. Next step for the lavender biscuits is to try a recipe with rosemary.

If you don’t hear any more about them you can take it that they failed.

If the blog stops, you can take it that they were fatal…

Meanwhile, here are some pictures of our fruit and veg, which is finally coming to life. And a cricket – we don’t actually eat them.

Finally, on a sadder note, we lost two chicks today and we aren’t sure why. The keets are looking well and if they are still OK by Wednesday they should be safe. Fingers crossed.

 

 

10 thoughts on “A touch of cookery

  1. Julia Davis-Coombs

    I clicked the link for the cheese scone recipe, but only got a front page about rapeseed oil. Please can you try again? Hubby wants to give it a try one day while I’m out…

    Reply
  2. Kathleen M. Wall

    I should hope that they do NOT prove fatal! Back in the 17th century, rapeseed oil was known as ‘sallet’ oil – as opposed to olive oil – in England, so really you’re very traditional.

    Reply

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