All posts tagged cheese

Savoury Cream Tea……Romsey’s Original

Published September 30, 2014 by Daisy Cake Company


OK, so we have a cake shop. Which generally means our major food group is sweet, sweet and more sweet. But occasionally, very occasionally, we digress to something a little more savoury.

However, we don’t want to fall too far away from the British ideal, so what we have invented is The Savoury Cream Tea…..oh yes people….Cream Tea with our other favourite food group – cheese – how could we possibly go wrong?!

The Original Daisy Cake Savoury Cream Tea consists of 2 delishly, freshly baked cheese scones, cream cheese and pickle, all washed down with a cuppa straight from the pot! And for dessert you could always have a traditional Sweet Cream Tea, or would that be too much?

So, hands up who wants to make some easy cheese scones? Yup, thought you would…….

Cheese Scones

Makes 12
450gms Self Raising Flour
1tspn Mustard Powder
1tspn Cayenne Pepper
125gms Strong Hard Cheese (we use Lyburn Cooking but mature cheddar is fine)
70gms Rapseed or Sunflower Oil
70gms Cream Cheese
2 Eggs
100ml Milk plus some for brushing the tops

Preheat your oven to 220c (200c fan), 400f or Gas Mark 6.

Line a baking sheet with baking parchment

Sieve the flour, mustard and cayenne pepper together into a large mixing bowl

Grate the hard cheese and mix it through the flour

Add all the other ingredients and mix until thoroughly combined. It’s best to get your (clean) hands in to make sure is properly mixed into a sticky dough

Dust the work surface with flour and turn out your dough.

Knead very lightly for 30 seconds or so.

Now you can either go for the rustic look or the cut look…..for the rustic look divide your dough into 12, roll into balls and place on your baking sheet. For a cut look, press the dough to about 1 inch thick and with a 6cm Round cutter, cut 12 scones and place on your baking sheet.

Lightly brush with milk, making sure your don’t let it dribble down the side as it impairs the rise.

Bake for 10-12 minutes or until well risen, golden brown and making your kitchen smell amaaaaazing!

Transfer to a wire rack and allow to cool, or just scoff the lot warm.

We always serve our scones warm…..they just taste so much better. To warm cold scones, pop in the oven, preheated to 170c (150c fan), 325f or gas mark 3 for just 3 to 5 minutes.



Let’s get over it and move on……….with Pizza Pinwheels

Published January 3, 2012 by Daisy Cake Company


Right, Christmas is over… with it!

This is a message to myself…….I’m not being a bully, just trying to shake myself out of the holiday mode.

I’ve read a lot of blogs over the last week (because I have a new reader on my new iPad and it’s great!), some have celebrated the passing of Christmas, and some have mourned it. I love Christmas. Really love it…….the family, the cooking, the eating, the time off work to go walking with the hubster and the dogs…….however, I also love getting the house and fridge back to normal, but I find it’s something I try to delay, mainly because it means I have to face up to life and work as normal.

I haven’t yet taken the decorations down. I desperately want to, but I have to wait for a certain someone to get the boxes back out of the loft. I’ve been promised it’ll be tomorrow. When they’re down I won’t like how bare the house will look whilst loving how clean and clear it is.

I think the reason I put it off is because I find that January is a gloomy month. The days are still short, the weather still cold and wet, and it seems like ages till the next promise of a holiday. So what else is there to do but to bake.

Now, I understand that all you want to do is get back on the wagon and get rid of all that Christmas bulk, but then it seems so hard when it’s cold and dark outside.

Here is a meal idea that you can adapted to being a bit more healthy, whilst being comforting and stodgy all at the same time. I’m not saying its a diet food, but there are healthier ingredient choices that won’t detract from the full on baked goodness of it.

Pizza Pinwheels
125 gms self raising flour
25 gms butter at room temperature
60 ml milk

3 tbspn Tomato Purée
1 onion, chopped
100 gms ham, chopped
1 small punnet of button mushrooms, sliced
50 gms cheese – low fat for a healthier option

Preheat your oven to 180c, 350f (gas mark 4)
Prepare a baking sheet by brushing lightly with oil, or spraying with a low fat spray such as Frylight
Sift the flour into a bowl and rub the butter in with your fingertips until you have a breadcrumb consistency.
Add the milk, spoon by spoon, and mix and cut the mixture with a flat edged knife, such as a palette knife, until the mixture comes together as a dough. Save 3 to 4 tbsns of milk.
With clean hands, bring the mixture together into a dough ball and turn out onto a floured surface
Roll the dough into a rough rectangular shape, approx 5 mm thick
Cut the edges to make a neat rectangle
Spread the dough with the tomato purée, leaving a 2 to 2.5cm border
Sprinkle with all your filling ingredients. You can vary the filling according to your tastes, I just fancied ham and mushroom, but you could use tuna and sweetcorn, or all vegetables, or goats cheese and caramelised onion etc etc. This is where you can choose your healthy options.
Save some of the cheese to sprinkle over the top
Roll your filled pizza into a roll, along the long edge – like a savoury Swissroll
To seal the roll, brush the last edge with the remaining milk to adhere it
Slice your roll into 2 to 3 cm slices and lay flat on the oiled tray
Sprinkle with the remaining cheese, and bake for 20 to 25 minutes, or until golden and the cheese is bubbly.

%d bloggers like this: