A few pictures of my latest effort, a rather tasty (if I do say so myself) Honey and Wholemeal Spelt Flour Loaf. I’m making a fresh loaf tomorrow so I’ll add the recipe then. Enjoy.
I posted the gallery to go with this recipe yesterday, go there to see more pictures.
It really was an incredibly easy one to do, but so rewarding.
Drop scones are my new breakfast favourites, though I’m pretty sure you could have them at any time.
Interestingly, we called these crumpets when I was younger, though we made them plain and served them with golden syrup rather than maple syrup, less ‘sophisticated’ maybe, but no less tasty!
Recipe: Blueberry Drop Scones
Summary: An easy, but incredibly tasty, breakfast snack
- 2 free-range eggs, beaten
- 125ml of semi-skimmed milk
- 75g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons blueberries
- 25g butter (for frying)
- Maple Syrup (or another of your choice for smothering)
- Mix the dry ingredients with the milk until it forms a thick batter
- Melt the butter in a medium-to-hot pan
- Pour a ladle full of the mix into the pan and cook until golden brown on one side
- Flip the drop scone and cook until golden-brown on the other
- Serve hot and drizzled (smothered) in maple syrup
Alongside this batch I also made wholemeal drop scones by replacing the self raising flour with coarse wholemeal flour and leaving out the blueberries.
Warming the maple syrup by placing the bottle in a bowl of warm-hot water is an excellent idea, it makes the syrup flow MUCH easier.
Cooking time (duration): 5
Number of servings (yield): 2
Meal type: breakfast
Microformatting by hRecipe.
I was inspired by this post over on Bibliocook to do something with the reams of cookbooks I’ve bought (or been given and my is THAT a treasure trove) that aren’t just the run of the mill, celebrity cook type. So I’m starting these new post types, Old Cookbooks.
Generally speaking I’ve picked these up in second-hand bookstores, car-boot and jumble sales. Some I have distinct and clear memories of finding, others have been picked up almost absent-mindedly. One thing I love is picking up editions in the US and the UK where you can find strange and wonderful editions.
Today’s title is one of those ‘now where did I buy you’ books. It’s a beautiful Cookery Notebook that offers everything from menus for dinner parties to space to record the likes and dislikes of your friends, Lovely Food: A Cookery Notebook by Ruth Lowinsky. It has one of the best dedications I’ve ever seen, ‘For Each Other, And Our Greedier Friends.’
That said, it’s not a terribly GOOD cookbook, in the sense of being a useful guide in HOW to cook. There’s a rather good review of the title here, so I’ll not recap. Enjoy the pics.
Lovely Food: A Cookery Notebook by Ruth Lowinsky
With Table Decorations Invented & Drawn by Thomas Lowinsky
Published by The Nonesuch Press, 16 Great James Street, London, 1931
Printed and made in England by The Fanfare Press, London
There’s not much around on Ruth, though it IS clear that Thomas was her husband and she penned a number of other titles mostly about food!
Thomas, by the by, was a noted artist and even has a book dedicated to his book illustrations which sounds fairly amazing (crossing passions here, I do love my books, nearly as much or possibly more than food). Some of his work is in the Tate in London.
As for The Nonesuch Press, they’ve more or less disappeared now, though Duckworth has been republishing some of their classics, especially the Dickens titles in recent years.
As for the Fanfare Press, there’s not much, but this little snippet in A History of Cambridge University Press: New worlds for learning, 1873-1972 offers a quick look inside:
I made griddle bread, some plain, some with cheese in the dough. It tasted amazing and it’s going to be a staple from now on. The full recipe and description is here.