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Light and Fluffy Cheese Scones

I don’t know about you, but I LOVE light and fluffy cheese scones. But it just has to be super cheesy, and super light and fluffy. I have made these many times and they are always a hit with Mr RTS and family and friends alike. Don’t be put off by the yoghurt; it makes them so light! The only trouble is they are so yummy it’s difficult not to eat them all when they are fresh and still warm…….

Recipe for light and fluffy cheese scones

Ingredients:450grams SR Flour

2 heaped tsp Baking Powder

Pinch of salt

50g butter – cut into cubes at room temperature.

Cheese – I tend to just grate loads – say a bowl full. I use extra mature or a blend of 3 strong cheeses some as Gruyere.

500g pot of yoghurt – you may not need it all. I use fat free live yoghurt

Method:

Rub the butter into the dry ingredients, much like you are making a crumble. Add most of the cheese leaving some for the tops. You then add the yoghurt a tablespoon at a time until it forms a dough. (if I have over egged the yoghurt I simply add a little more flour)

Roll it out to about a cm and half and cut using a 7cm round cutter (of course you can make them bigger if smaller if you wish)

Brush the tops with a little milk and add the rest of the cheese to the tops.

Bake at 180 degrees centigrade for 20mins.

Variations:

You can try these variations by simply adding the ingredients in when you add the cheese.

Chorizo and paprika

Bacon

Herbs

Poppy seeds

Also try with a fresh herb butter; simply chop up some chives and mix it with some softened butter.

Enjoy!

Fancy something sweet? Click HERE for my lotus biscoff cheesecake recipe.

Categories: Lifestyle, Recipes

Lotus Biscoff Cheesecake Recipe

Grant absolutely loves cheesecake and lotus biscuits; I love strawberries! I really think Lotus Biscoff are the ULTIMATE biscuit. Seriously lush!

Give this ago; I like quite a thick biscoff base but you can half the ingredients less if you prefer a thinner base.

INGREDIENTS

300grams Digestive Biscuits

250grams Lotus Biscoff

200grams Unsalted butter

600ml Full fat cream cheese

300ml Double Cream

100grams Icing Sugar

1tsp Vanilla Paste

Punnet Fresh Strawberries

Puree: Handful of Strawberries, a few tablespoons of water and icing sugar to taste

A 9inch Spring Based Cake tin – a deep one

METHOD

Grease the cake tin and line with greaseproof paper.

Crush up all of the biscuits, I use a bowl and a wooden rolling pin. Mix them thoroughly. Melt the butter and mix with the biscuit. Put into the tin and press down gently. Don’t press down too hard as it becomes impossible to cut!

Chill in the fridge for an hour.

Next empty the cream cheese into a mixing bowl, add the icing sugar, cream and vanilla paste and mix thoroughly.

Spread onto your base and return to the fridge to chill thoroughly (about 4 hours)

Pop the handful of strawberries into a blender or bullet and add the water, mix thoroughly. Add the icing sugar to taste.

When the cheesecake is ready, remove from the tin and pour on the puree. Put the remaining strawberries prettily in the middle, and then sprinkle crumbled lotus biscuits to finish.

ENJOY!!

I have these super cute Fork Candles…..so if it’s a special occasion add these to each slice. They are exactly what they say; forks with a candle holder!!

Alternatively, if you are not serving it as an entire dish, cut the slices, plate up and then add the puree, strawberries and biscuit. Keep them all separate until ready to serve otherwise it will go soggy.

Fancy a healthier treat? Click HERE for my banana oat cookies.

Categories: Lifestyle, Recipes

Banana & Oat Cookies

I have an approach to baking a little like my cooking, I tend to chuck it all and hope for the best! But I have to say, these little cookies were a triumph, so I had to share with you.

Now they don’t look the most attractive, not even my gorgeous Emma Bridgewater could help with this!!

Over Ripe Bananas

I had 5 in total to use up so decided to try 2 types of cookies. They contain a couple of more expensive items as I tend to add supplements to my porridge in the morning so I had them in the cupboard, however I dare say you could miss them out. Have a read up on the supplements to see if you think you may benefit and also if they are suitable for you to take – check with a health consultant for proper advice.

They have been tried and tested and the favourite are the chocolate peanut butter ones, sensational when they first come out of the oven and perfectly lovely kept in an airtight tin.

For a truly healthier option, be sparing on the chocolate bits!

Ingredients

Oat Cookies with Cacao, Maca and Reeses pieces.

2 ripe bananas mashed

1tsp vanilla paste

2 cups of oats (I use gluten free)

1 egg, beaten

Squeeze of runny hunny

Squeeze of natural fruit syrup – salted caramel (I used sweet freedom)

4tsp of Maca powder (I use Funktional Foods)

2tbs Cacao powder (again, Funktional Foods)

1tsp baking powder

Splash of milk if needed

Bag of Reeses Peanut butter pieces (found in the baking section at Sainsburys)

Method

Put all the ingredients into a bowl and mix! Spoon onto a lined baking sheet and bake for around 15mins at 180

This made around 12, and I made them around a dessert spoon size – they do grow whilst baking.

Below is a variation, you can mix and match to your taste, but these were not as popular, and I believe there are still some left in the tin!

Oat cookies with Maca, Matcha and white chocolate

3 very ripe bananas, mashed

1tsp Vanilla paste (or essence)

2 cups of oats

Squeeze of runny hunny

Squeeze of natural fruit syrup – salted caramel (I used sweet freedom)

2tsp cinnamon

4tsp Maca powder

2tsp Matcha green tea – I ordered my online, look for the ceremonial quality.

1tsp baking powder

Splash of milk if needed

Let me know which you prefer, or have you come up with a better one?

Click HERE for my Lotus Biscoff cheesecake recipe.

Categories: Beauty, DIY Projects, Weddings

How to Make Rose Water

Dreaming of the summer whilst wall to wall grey skies cover me like a blanket, sigh. Dreaming of the blooming roses that I can make rose water with.

I always think we do not appreciate the summer when it’s here and now I really wish I could catch some rays that have that magically uplifting power!

In the summer I always like to make rose water from the petals of my roses in the garden, so here I am showing you ‘how to make Rose Water’

I use my rose water for many things; I add it to sweet almond oil for a gorgeous face oil, a toner, a refresher, its such a gorgeous thing to make.

Foraging

In preparation for the summer foraging, I thought I would show you how easy it is to make DIY Rose Water, it’s a great gift or wedding favour.

I think it would be a lovely fresh spritzer to add to your bathroom baskets or into the bridal parties’ rooms.

I am so lucky that I have a couple of rose bushes in the garden and one has a beautiful fragrance.

YOU WILL NEED:

Saucepan and lid

Bowl

Fragranced Rose Petals

Distilled water

Funnel

Coloured glass bottles

HOW TO:

I pick the petals as the rose is nearing the end of its bloom as I like to enjoy them in the garden first. I collect a bowl full first thing in the morning. Place a heatproof bowl that will fit inside your saucepan to collect the hydrosol as it drips down.

HYDROSOL: This is the condensate water that is collected through distillation. You can make all sorts of these; I am planning to make a geranium leaf one later this year, it smells sublime and evokes memories of my grandmothers green house.

Turn the saucepan lid upside down so that the dome can let the hydrosol drip down and into the bowl.

I use distilled water that I purchased on Amazon in order to have the purest hydrosol possible.

Put the petals around the bowl in the saucepan and cover with the water. Simply heat gently and collect the condensate in the bowl. Add ice cubes to the top of the lid to create extra condensation.

Decant the liquid into coloured glass bottles (to protect from light) using a little funnel.

When I was ready to use, I decanted into pretty bottles and sprays (keep these in the fridge for a really fresh spritz!)

Summary

I did note that the fragrance lasts a few months only, so if you are making for your wedding, ensure to prepare around 6 weeks prior to use.

For more DIY favour ideas go HERE

I would love to hear if you have made some?