HERBY CHEESE SCONE RECIPE

Herby Cheese Scone Recipe

This is a lovely quick and easy recipe to enjoy, based on a very good recipe by Paul Hollywood, which I have adapted slightly to include a herby twist.
I used self raising flours in my recipe, but the original recipe used plain flours with baking powder. I have a good selection of wheat based and gluten free flours including gluten free baking powder at eye2eye Shop, for those who need to avoid wheat or gluten in their diet and this recipe is easily adapted for alternative flours. With the exceptional choice in vegan cheeses and milk alternatives available, it’s also possible to adapt this recipe for vegans to enjoy too. I recommend Vegamigo cheeses and Oatly milk alternatives for this recipe.

INGREDIENTS

250g S/R wholemeal flour*
250g S/R white flour*
* If using plain flour add : 2tsp Baking Powder
Additional flour for rolling out the mixture
1/2 tsp dried mustard
1/2 tsp pink Himalayan salt
1 tsp organic mixed dried herbs
200g grated cheddar cheese
100g Parmesan or strong hard cheese
400mls milk
Optional : 1 beaten free range egg for glazing the scones

METHOD

Pre-heat oven to 220 degrees
Line a baking tray with unbleached parchment paper

Place all the dry ingredients in a large bowl, with the exception of two handfuls of the cheese (set this aside for the topping).
Mix the dry ingredients together with your hands, making sure the cheese is well distributed in the flour. Add the milk and bring ingredients together with your hands or a wooden spoon. It will be sticky at this point.
Turn the mixture out onto a floured surface and gently fold and knead to form a soft dough.
Flatten, or roll out the dough to 1inch or 2.5cms thick, cut out 15 scones with a cutter.
Place the scones on the lined baking tray. Sprinkle over the additional cheese (after coating with egg mix if used)
Bake in the centre of the oven for 15 – 17 minutes.

These scones are delicious served warm with cheese pate, (see my recipe for cheese pate here, or simple buttery spread.

CHEESE PATE RECIPE

This simple recipe makes a delicious dinner party starter or topping for a tasty snack and is regularly requested by family members and dinner guests at the Casey-Green household. I make it the night before needed usually, so that the flavours have time to infuse and the pate has time to set.
I believe the original recipe was from an old Cranks recipe book, the original included blue cheese, but I’m not a great fan of the blue ‘twang’ it leaves on my taste buds and this version works just as well without it.

You will need a food processor, which makes quick work of the blending. The recipe is easily adapted for vegans, replacing the cottage cheese with a vegan yoghurt and using creamy Sheese, or Toffuti as the base, Vegamigo hard cheese, or strong cheddar style Sheese will also work well as alternatives.

I think the tablespoon of sherry is an essential ingredient to the finished taste, but you could try Biona’s Organic apple cider vinegar, or a very good balsamic, such as Cape Treasures fig infused Balsamic vinegar, a Fairtrade product new to eye2eye Shop, but so utterly delicious, it is destined to become a regular feature in the shop. Balsamic vinegar will affect the colour of the finished pate, but should add the required acidity to balance the cheese in the pate.

INGREDIENTS

1/2 tub cream cheese, full fat is best, but half fat will work.
200g strong cheddar
100g cottage cheese
1 tbspn dry sherry
Pinch of salt
Pepper to taste
1 tsp Mixed herbs & seasoning to roll the cheese in at the end

METHOD

Place all the ingredients in a food processor (apart from the additional herbs for rolling the cheese)
Blend until smooth
Taste the mixture for seasoning and balance accordingly.

Lay-out a 12inch square piece of recycled foil onto a flat surface and loosely sprinkle the mixed herbs & seasoning at one end on the foil.

Turn the cheese pate out onto the herby side of the foil and roll the cheese from one end, by pulling the foil across the pate, from one side, to within an inch of the other side.
The foil will stick to the cheese, this is fine, once chilled it will peel away.
Gently fold the ends and the sides of the foil down around the cheese pate, to tightly encapsulate it.
Chill the cheese for at least 30 minutes before serving.

Serve with rustic bread, savoury wholemeal scones or Most Marvellous seeded crackers.

‘Waldorf’ Walnut Vegan Pate

I’m so pleased with this recipe!
I fancied making something different and with walnuts and cashews in the cupboard, I decided to have a go at making a Walnut based pate. I love Waldorf salad, so with that in the back of my mind, this is what I came up with.
I hope you enjoy it too. The apple gives it a lovely ‘appley’ edge, you could always try a Granny Smith Apple if you wanted to make it a little sweeter.
I’ve been enjoying it with Most Marvellous crackers, but some rustic bread or toast would be good too.


Walnut ‘Waldorf’ pate

125gms TRAIDCRAFT Fairtrade Organic Walnuts
50gm TRAIDCRAFT fairade cashew nuts
1 medium sized carrot, grated
1 medium sized white onion chopped finely
1 small sharp cooking Apple chopped into 1cm cubes
1 stick of celery chopped finely
4 tablespoons of dark soy sauce

Place all the dry ingredients into a food processor and blend for 2 minutes at 30 second intervals.
Add the soy sauce and blend until smooth or until the desired texture is reached.

I like this pate to have a slightly grainy texture, but this is down to personal taste.
Try it and see!
All the ingredients are available from eye2eye FairTrade Shop.

Homemade Mayonnaise recipe with cold pressed Rapeseed Oil

The Fruity Farmer Rapeseed oil is selling fast at Eye2eye FairTrade Shop and for good reason, it is delicious! I have been using it in all kinds of recipes, including bread making and it is an excellent Oil for salad dressings. It makes a beautifully deep yellow mayonnaise, here’s a quick recipe for your own, homemade Mayo for you to try:
I make mine in a food processor, it’s quick and simple to make:
1/2 pint of The Fruity Farmer cold pressed rapeseed oil
1/4 pint fairade organic olive oil
1 large egg (Jannine Worthington’s eggs, available from eye2eye are the best by far)
tblspn Biona organic apple cider vinegar
Pinch of salt and pepper to taste
Put the egg, vinegar and seasoning in your processor and mix for a minute until emulsified.
run the processor and slowly drizzle in the oils one at a time, until the mayonnaise is thick and creamy.
There you have it, It’s as simple as that.
For variations you can add herbs, or your favourite spices, The little Smokehouse smoked paprika is particularly good, or replace the vinegar with lemon juice for a lemony kick.
Have fun making your own variations!