All posts tagged recipe

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.



Winter’s here – yippee!!

Published November 8, 2011 by Daisy Cake Company

There is only one reason to look forward to winter…….cold, dreary days are always a good reason to stay inside and cook (and eat) yummy comfort food!

It has been a truly miserable day here on the North Downs. The dogs and I went for a drab, grey, drizzley walk. You know, one of those walks where it’s not really wet out, but somehow you get absolutely soaked (and the dogs of course got muddy, but that might have been from the excessive squirrel chasing in the woods!) So, once home and dried (with dogs de-mudded), I looked for a bighter side to the day – I really am that ‘half glass full’ time of person at times! And where did I look? The Fridge of course!

I felt like I was in theĀ  TV advert they had a few years ago for eggs. You know, the one where someone goes to their fridge and all there is left is a box of eggs and some peppers, which obvioulsy meant Pepper Omlette for dinner. Our fridge this evening consisted of: a box of eggs, butchers sausages, milk and potatoes, which didn’t mean a sausage and potato omlette, but Toad in the Hole and mash. Oh Yes!!!!!!

What could cheer you up more on a fowl weathered day, than a true British Classic? It’s not the prettiest dish to look at, but like the weather, it may be messy outside, but inside its warm and very cosy.

In other News, this Thursday will be the first of many Christmas Fairs I’m attending to sell cakes and biscuits. I am actually findng it difficult to believe it’s Christmas in just a few weeks, but all the same I have been dutifully cutting sparkly fondant snowflakes to top my cupcakes with. There will be lots of photos to show you next time of cupcakes, biscuits and other sweet delights.

Toad and Onion in a Mustard Hole – Feeds 3 or a very hungry 2

6 Good Quality Sausages

1 Onion (sliced)

1 Egg

75ml Milk

50ml Water

75gms Plain Flour (sifted)

1 heaped tspn Wholegrain Mustard (optional)

Salt and pepper to taste

1tspn sunflower (or vegtable) oil

Pre-heat your oven to hot – not top of the dial hot, but just beneath it.

Put the sausages in an oven proof dish, scatter the onions on top, and sprinkle the oil over the top. Cook in the hottest part of the oven for 10 minutes.

Now to make the batter. I watched John Torode make batter for Yorkshire Pudding on The Great British Food Revival the other day and decided to try his method. I didn’t use his recipe, as that would have meant using 8 eggs, but the method works pretty well.

Put the water, milk and egg in a bowl and whisk to combine. Gradually add the sifted flour whisking to get a lump free batter – it really works!!

Then mix in the wholegrain mustard and add salt and freshly milled pepper to season.

Some people say that leaving your batter to rest, makes a better mix, but Delia says don’t worry, and I believe her!

Once they’ve cooked for 10 minutes remove the sausages and onions from the oven and carefully pour over the batter.

Put back into the oven and cook for 30 to 35 minutes (or until well risen and crispy brown on top).

Don’t be tempted to open the door for at least 25 minutes. Batter likes a nice cosy oven to make it rise. Adding cold air, or banging the door shut will upset the cooking process, and instead of a Hole you might get a flat pancake instead.

I served with crushed new potatoes, peas and fresh gravy…..what could be more comforting and warming?

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