My Mum is an amazing cook.  It seems silly that I have this little food blog and so far I have not asked my Mum to contribute yet so here goes, I happily hand over to my Mum;

This is my newest favorite scrummy recipe.  It's from a book called FOOD GLORIOUS FOOD following the TV program of the same name.

Its a savoury cross between a scone & a muffin, great with soup or on its own with plenty of good butter!!  I vary the recipe with different cheese and different nuts, blue cheese and walnuts or maybe goats cheese and hazelnuts for example.

This is a great winner with our guests (You can check out my Mum's guest house here) and I am going to make them for our next fundraiser at the local Church Hall.

I don't mix them for as long as the recipe says and I also added a little bit of baking powder -1/2 tsp. and I cut them into 18 squares.

They freeze really well ... just warm them through when you want to eat them.

SCOFFINS

INGREDIENTS

• 25g melted butter
• 450g self raising flour (If you can't get this use All Purpose Flour and add 2 tsp. baking powder and 1/2 tsp bicarbonate of soda)
• 125g grated cheddar cheese
• 1 tsp. sea salt, plus extra for sprinkling
• 1 tsp. black pepper
• 100ml olive oil
• 150ml milk
• 2 egg, beaten
• 125g green pesto
• 50g toasted pine nuts
• 50g Parmesan cheese, finely grated

 

METHOD

1. Preheat the oven to 180 C/350 F and generously grease a baking sheet with melted butter
2. Put the flour, cheddar cheese, salt and pepper in a large bowl.  In another bowl mix the olive oil and milk and beat in the eggs.
3. Add the wet to the dry ingredients, then add the pesto and three quarters of the pine nuts.  Mix by hand for 2 minutes or with an electric whisk for 1 minute.  The mixture will come together and should be glossy but not so wet it won't hold a scone shape.
4. With floured hands, divide the mixture into 12 equal pieces (or 18 as recommended by my Mum), then place them on the prepared baking sheet. 
5. Sprinkle the pieces with the remaining pines nuts, the Parmesan and a pinch of salt.
6. Bake for 20-25 minutes until risen and golden.  Set aside for 15 minutes before eating. 

There will be more from my Mum on the blog coming soon!