TEA FOR TWO

I did the weekly shop today and when I returned home I couldn't fit everything into the freezer - a regular occurence in this house!

I took a box of summer fruits out of the freezer and decided I would make a crumble for tea. However, as the day progressed I didn't fancy a crumble and thought the fruits may be quite nice in some scones!!! Mmmmmmm!!



I made a basic scone recipe and then halved the dough and sandwiched the fruits beween the two layers before cutting them out! Hey presto - summer fruit scones in the middle of February!



If you fancy trying the recipe here it is:

INGREDIENTS

16oz (450g) self raising flour
4oz (125g) butter
2oz (50g) sugar
2 eggs
milk to bind
selection of berries

METHOD

1. Rub butter into flour until it resembles fine breadcrumbs.
2. Add sugar, eggs and a little milk at a time until you get a soft dough.
3. Half the dough and rollout each piece to about 1/2cm thickness.
4. Spread the summer fruits on top of one piece of the dough and then lay the other piece of rolled out dough over the top.
5. Cut into 2" rounds and cook at 180C/Gas Mark 5 until golden brown!

I'm off to whip the cream!!

3 FOR 2

Just a quick post to let you know that I have a 3 for 2 offer on in my Etsy shop

PINNIES FOR HINNIES

I thought you might like to see my latest purchase from ETSY!



I bought this pinny from the fabulous 'Pinnies for Hinnies' shop on Etsy. I love it - I bet you do too? I love the vintage look and the fabrics are adorable. Just think, the next time you're rustling up those tea time treats in the kitchen you can impress your guests with an eye-catching pinny. Pinnies for Hinnies also make custom items too!

ETSY PURCHASES!

I thought I would take this opportunity to share with you some of my recent ETSY purchases. I love ETSy and find it hard to resist several items on a daily basis!

I bought these fish a while back from halfanacre - the colours are fabulous and these are currently hanging in my bathroom!

This is another one of my favourite shops - prodleather. Each item is made via a multi layering screenprinting process which ensures every piece is unique. I already have several pairs of earrings, a cuff and a badge and can see another purchase being made very soon!

These items are also made in the North East of England so we are also neighbours!!

Finally, who could resist these baby shoes - I bought these for a special little baby born in December - aren't they just gorgeous - this is the second purchase I have made from kaboogie. The shoes are beautifully made and so well finished - amazing work.

STOCKED UP

Just a quick post to let you know that I have just finished stocking my e-bay and etsy shops with some brand new goodies including these new 'summer' brooches.

HEARTS.......

Just a quick peak at some new designs I have been working on.....

These two are currently for sale in my e-bay shop......

I am working on some new colourways - just in time for Valentines day!!

CHOCOLATE AND RASPBERRIES WITH LASHINGS OF CREAM!

Two of my favourite foods - chocolate and raspberries!

Put the two together and what do you get - Chocolate and Raspberry Roulade!!!!!

Ingredients

2tsp instant coffee granules

100g/4oz plain chocolate (melted)

4 large eggs - separated

100g/4oz caster sugar

Filling

1/2 pint double cream

100g/4oz raspberries

icing sugar for dusting

Method

1. Preheat oven to 180/Gas Mark 4. Grease and line a 11 x 13 inch swiss roll tin with baking paper.

2. Blend the coffee to a smooth paste with 1 tablespoon of warm water, Whisk the egg yolks and sugar in a bowl over a pan of hot water. Remove from the heat and stir in the cooled, melted chocolate and coffee mixture.

3. Whisk the egg whites until stiff then gradually fold into the chocolate mixture.

4. Spread the mixture into the tin and bake for about 15 mins until firm to touch. Cool in the tin on a wire rack

5. Once cool, sprinkle a large sheet of greaseproof with icing sugar and turn the vake out on to it.

6. Spread the roulade with whipped double cream and sprinkle over the raspberries. Roll up the cake using the paper as a guide. Serve with sifted icing sugar.

ENJOY!