Comments on Crazy Days and Nights: Your Turn

I learned about this from an old co-worker and hav...

2010-01-01T17:15:09.163-08:00

I learned about this from an old co-worker and have made it at family functions, tailgates, parties, etc. So easy and only 3 ingredients...

Sausage Roll/Casserole
1 pound of ground sausage (i like to use HOT)
2 packages of Pillsbury Crescent Roll Sheets
8 oz of Cream Cheese

Brown the sausage, drain the fat
Add the cream cheese until softened and mix together well.
Have crescent rolls on baking sheets. When sausage/cheese mixture cools off a bit spread over the crescent sheets. Roll the crescent sheet into a log like form and pinch ends.

Cook at 350 for about 25-30.

This is horribly horribly unhealthy but DELICIOUS!

"Kirby Hotdish" LOL, if I didn't already know you...

2009-08-22T17:33:59.013-07:00

"Kirby Hotdish"

LOL, if I didn't already know you're a Minnesotan, Wil, I sure would now! :)

When you are ready to really enjoy a meal, cook a ...

2009-08-21T19:56:24.493-07:00

When you are ready to really enjoy a meal, cook a whole fish.
--whole branzino, orata, red snapper, or other very fresh white fleshed fish (1-2 pounds) from a good fishmonger.
--ask them to "clean" (not filet) the fish (i.e., remove guts, scales and fins).
--sprinkle salt, pepper and a few drops of olive oil on each side and inside the cavity of the fish.
--oil a broiling pan (or grill if you have it) with olive oil.
--cook fish 6-10 minutes a side depending on size (test for doneness with a knife; fish flesh near bone should be white, not translucent).
--turn fish with tongs and a spatula if necessary (it's really not that hard if you've oiled the grill/broiler pan sufficiently).
--serve quickly, removing filet from each side with a spoon.
(If the fish is fresh enough, close your eyes and you're almost in Italy)

oh and as a bartender let me add my one and only s...

2009-08-20T17:06:12.465-07:00

oh and as a bartender let me add my one and only signature drink creation to the list

2 oz vanilla vodka
1 oz peach shnapps
1/2 oz grand marnier

take a few lemon slices and drop them into a glass add a few ice cubes and muddle
add more ice
add a dash of sugar and all the liquors

shake and strain into a sugared martini glass and ta da

you have Liquid Sex

mmmmm

This one EVERYONE makes me bring to parties Flore...

2009-08-20T16:49:57.441-07:00

This one EVERYONE makes me bring to parties

Florentine Spinache and Artichoke dip

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped - I use the marinated jars ( usually two or three do the trick )
6 cloves garlic, minced
1 serrano pepper
1/2 cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

** I lightly saute the garlic and serrano pepper for a few minutes in a little olive oil and salt before I add it to the mix **

this is the BOMB dip..it goes first every time xoxo

Banoffee Pie - this is an Australian recipe so its...

2009-08-17T03:10:01.196-07:00

Banoffee Pie - this is an Australian recipe so its all metric but Im sure you can all work it out !

255g digestive biscuits - I used Arnotts Granita (or graham crackers would also be good)
160gm unsalted butter melted
300ml thickened cream
5 ripe bananas

Toffee Sauce
1/2 cup firmly packed brown sugar
395gm sweetened condensed milk
160gm unsalted butter

DIRECTIONS
To make the crust: Line the bottom and the sides of a 22cm springform pan with baking paper

Blend the digestive biscuits in a food processor until they are finely ground.

Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.

Press the crumb mixture over the bottom and 3cm up the sides of the springform pan. Refrigerate until needed.

To make the toffee sauce: Place a medium-heavy saucepan over medium heat.

Combine the sugar and 3 tablespoons of water in a medium-heavy saucepan.

Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.

Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.

Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm.

Keep the remaining caramel sauce at room temperature.

To fill the pie: Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.

Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.

Slice the remaining bananas and arrange them decoratively over the pie.

Rewarm the remaining toffee sauce gently over low heat.

Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.

Cut the pie into wedges and transfer to plates.

Drizzle each pie wedge with more sauce and EAT !

Its not diet , its very rich and you can make the base the day before !

There is a curry noodle salad that I've been makin...

2009-08-16T17:11:40.540-07:00

There is a curry noodle salad that I've been making for along time but for the sake of health, let's go with my lazy guacamole.

2 ripe avocados
1 lime
salt
1 tomato, cut into small chunks
red onions as desired.

mash mix and mix.

(should I mention that you need to buy nachos?)

SWORDFISH grilled in a pan and then pour grand mar...

2009-08-16T16:51:10.680-07:00

SWORDFISH grilled in a pan and then pour grand marinier (cant spell it but that orange flavored booze)and barely a little bit of brown sugar and set that on fire on it. gives the swordfish a sweet candy glaze that can cover a too fishy taste.
STEAK marinated in soy sauce, teriyaki, siracha, and hot mustard or a plain steak with a red wine reduction sauce with mushrooms,onions and a little soy (i genreally get mad though when my boyfriend tries to use up my wine in cooking hahah)
HOMEMADE MACORONI AND CHEESE cook pasta noodles, in a sauce pan boil a cup of milk and a can of nacho cheese and mix in shredded cheese, coat pasta in flour and pour cheese on it. add sausage or sundried tomatoes and bell peppers or bason. bake in oven and add bread crumbs on top or sourdough bread chunks

mmmm... love recipe swaps. Long time lurker, firs...

2009-08-16T04:30:34.884-07:00

mmmm... love recipe swaps. Long time lurker, first time poster.

:-)

Those of you with a sweet/salty tooth will love me (and hate me) for this one! Some important modifications I make:

S'mores
1. I use a 9x12 pan

2. I cut the s'mores into 1x1 squares

3. The most important - throw them (and eat them straight from) the deep freeze. They will be both crunchy and chewy. mmmm and very addictive.

Anna Olsen's S'mores
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=5449

Thanks for doing this! Not much of a cook [see th...

2009-08-16T02:19:40.243-07:00

Thanks for doing this! Not much of a cook [see the following "recipe"] but love to read your recipes.

Very similar to one posted earlier: Wash and dry some strawberries; leave the hulls on. Put out a bowl of sour cream and a bowl of brown sugar. Dip the berries as you wish. Hope you enjoy!

(Part Three) Last .. I just created this recipe a...

2009-08-15T21:04:03.150-07:00

(Part Three)

Last .. I just created this recipe a few days ago .. I wanted something new .. so I created this.

"I need something crunchy, tropical, salty, sweet and it has to come in the form of a cookie" Cookies

This has a few steps which we will go through first.
First, you need about 1 cup of Salted Pecans..
1 Cup Pecan Pieces
1/4 cup Melted Unsalted Butter
2 Tablespoons Kosher Salt.

Preheat oven to 300 degrees. In a shallow pan .. I use a small brownie pan .. melt your butter. Once melted, put your pecan pieces in the pan and stir them around the butter til coated. Bake for 30 minutes, stirring occasionally during the baking process.

After 30 minutes, remove from oven and sprinkle your kosher salt over the pecans and stir. Once cooled .. about 45 minutes or so .. place on paper towels to remove excess butter. About 15 minutes or so should do the trick. And really .. who is gonna complain if there is a bit more butter on them than not .. right??

Then .. while the pecans are cooling, place 1 Cup of Baker's Angel Flake Coconut on a parchment paper covered cookie sheet, pop into your 300 degree oven and increase temp to about 375 .. toast your coconut for about 10 - 15 minutes or until toasty brown looking. You will want to stir from time to time to make sure that none of it burns.

Once your coconut is toasty colored, remove from oven and let cool along with your pecans!!

Now .. from here the recipe is basically your standard Nestle Tollhouse recipe with one more addition .. 1 Cup of Ghirardelli White Chocolate Chips.

So ... 2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup Ghirardelli's White Chocolate Chips
1 cup Salted Pecan
1 cup Toasted Coconut

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in coconut, pecans and your various chocolate chips. Drop by rounded tablespoon onto parchment covered baking sheets. (Because there is enough mess without having to wash the cookie sheets, too, right!?!?)

Bake at 375 degrees for 9 to 11 minutes or until golden brown. Cool .. then eat!!

If I can think of anything else I will post it here .. but these two desserts recipes are my most recent baked and the Kirby Hotdish is a comfort food from my childhood.. so thought these would be the best to share!

Please enjoy them!

(Part Two) Jam Tart Just learned to make this .. ...

2009-08-15T21:02:56.433-07:00

(Part Two)

Jam Tart Just learned to make this .. you can make it with any tart jam .. just make sure to use something akin to Polaner with NO SUGAR .. sugar equals disasterous gummy yuck filling .. trust .. sadly!! I made "thumb print" cookies with Smuckers last year .. bad!!
2 Cups of All Purpose Unbleached Flour (but you can use bleached if it is all you have)
1/2 Cup Finely Ground Pecans (seriously .. processed til they damn near dust)
1/2 Cup Sugar
3/4 Cup Unsalted Butter, cool and diced (- like out of the fridge for 45 minutes or an hour, cooler than room temp)
1 Medium/Large Egg
1 Yoke
20 ounces (two jars) tart jam - apricot, plum, sour cherry

In a food processor, mix flour, pecan dust, sugar and butter until it looks like wet sand. Put in your egg and yoke and process until it just holds together and forms a ball. (Over-processing will make the dough tough when it is baked.) Remove from processor, form ball, wrap in wax paper and place in fridge for about 30 minutes.

Once chilled, roll out dough to about 1/8" thick. Put into a 9" tart pan with removable bottom, push dough into corners and sides and remove excess dough. (This will be rolled out for a lattice pattern on the filled tart.) With a fork, prick the bottom of the tart crust then fill the tart crust with your desired jam. Roll out your excess dough to about 1/4" and cut into strips to form your lattice. Perfection is not needed .. rustic and homey is great!

If you want, you can whisk another egg and carefully brush the lattice and then sprinkle course sugar on the lattice .. or not. Up to you .. the first time this I didn't .. since then I have .. but more for beauty sake than taste or anything. Pop into a 400 degree oven for about 25 minutes.

Once done, cool in tart pan for about 25-30 minutes, but then you need to remove it. Lift up from the bottom to remove your sides and then side off bottom onto a wire rack. The bottom will get soggy if you don't and .. yuck!! If you don't have a traditional wire rack, I have been known to use the only one I own .. a rack that came with my turkey pan and I have been known to use 5 tea cups upturned .. one in the center of the tart and the other 4 holding the sides. The dough should be strong enough to not crack. (Meaning the three times i have done this .. it never broke for me!)

As with the Kirby Hotdish .. this also getter more intense in flavor with time. Store covered wherever you do that kinda thing. I use my dish cupboard!

Okey Dokey .. I see your recipe gauntlet and I res...

2009-08-15T21:01:54.375-07:00

Okey Dokey .. I see your recipe gauntlet and I respond with the below!! Enjoy!! (It will need to be in three parts .. apparently!! Blogger is freaking out about the size of my post!)

"Kirby Hotdish" This is kinda a depression era recipe from my Great Grandmother.
1 lb. Ground Beef Browned and drained of fat
1 Red Pepper Diced
1 Green Pepper Diced
1 Package of Egg Noodles, cooked
1 can of stewed tomatoes, drained but not obsessively - a little juice left in the can is fine.
1 can tomato paste

Mix all ingredients in a large bowl then transfer into a large lasagna dish. Bake at 325 degrees for 45 minutes. Great for a cold day [- which you really don't get there .. but .. ya know, I guess 55 could be considered cold?!?!] watching football. Even better the next day after the tomatoes and green peppers have marinated into everything.

One of my new favorites: Chicken Chilaquiles. Here...

2009-08-15T19:29:34.953-07:00

One of my new favorites: Chicken Chilaquiles. Here's the link to a good recipe, enjoy!

http://www.epicurious.com/recipes/food/views/Chicken-with-Chilaquiles-and-Salsa-Verde-232970

Nothing wrong with steak, but the meal could be ma...

2009-08-15T16:50:53.736-07:00

Nothing wrong with steak, but the meal could be made much healthier and much easier on your waistline, blood sugar, and metabolism.

Learn that canned beans and frozen vegetables are your friends, but so is the farmer's market. Replace the pasta with spicy and/or garlicky beans and brightly colored vegetables, like so:

Southwestern - season steak with fajita seasoning, have black beans mixed with corn, tomatoes, onions, peppers, and/or fresh salsa and a salad on the side. Eat as is or slice the steak thin and have it all on whole wheat tortillas for a slow carb wrap, or on your favorite bagged lettuce mix for a Southwestern salad.

Italian - rub the steak with garlic and olive oil, season with sea salt and black pepper. Have garlicky fava or cannellini beans and roasted squash, zucchini, onion, tomato, and mushrooms, or instead of roasted veg (which is easy and can be done in a toaster oven - google for instructions), have garlic sautéed green beans with a bit of marinara and Parmesan on them. Marinara from a jar is fine, just get one without corn syrup in it, and if there's sugar, it should be at the very end of the ingredients list.

Cajun - season the steak with Cajun seasoning blend (Chef Paul's Meat Magic is excellent), have Creole style creamy red or white beans (Blue Runner brand) and some garlic sautéed green beans and cherry tomatoes. Chili beans also work with Cajun and Southwestern style.

Asian - season the steak with your choice of Asian seasonings (Szechuan blend, soy sauce, ginger & garlic, wok oil, whatever you like). Sauté broccoli, peppers, onions, and drained and rinsed black beans in a bit of wok oil (infused oil for stir fries) or safflower oil with ginger and garlic. Sprinkle with dark sesame oil or toasted sesame seeds.

That's basically the same meal done 4 ways, all far healthier and better for your waistline than steak and pasta.

Canned beans are easy to doctor, and fresh and frozen vegetables are easy to roast or sauté. Just remember the organic and locally grown ones (farmer's market) will taste better and are probably healthier.

Let the steak sit with the seasoning on it for at least half an hour and come to room temp before you grill it or broil it or Geo. Foreman it or however you plan to cook it. It comes out better that way, more flavor. You can season it much earlier and refrigerate it, too.

You can do the same basic meal structure with chicken breasts or thighs, shrimp, fish, pork, etc.

Make the bread a real whole wheat bread (no enriched white/unbleached flour or corn syrup in the ingredients) and you can have that, too, even with real butter (organic butter from grass fed cows).

Have some lovely fresh fruit for dessert (farmer's market - plums, peaches, and nectarines are fantastic in August).

Here is something easy and great to do with chicken:

http://www.bonappetit.com/magazine/2003/06/spicy_roast_chicken_with_tomatoes_and_marjoram

Learn how to roast a whole chicken or find a place that does a really good rotisserie chicken, and there are a lot of healthy things you can have with that.

I made this Tuesday night:

http://www.bonappetit.com/magazine/2009/08/skillet_sausages_with_black_eyed_peas_romano_beans_and_tomatoes

Fresh blackeyed peas, romano beans, and tomatoes from the farmer's market, sausages from a local place called Cochon (New Orleans). OMG good. And healthy.

A subscription to a cooking mag that you like might provide inspiration for healthier meals, too. I like Bon Appetit and subscribe to that right now, but I also love Food & Wine, Cooks Illustrated, and Everyday Food. There are also some awesome cooking blogs out there.

HTH :)

the best salad EVER... 1. Soak some chopped onion...

2009-08-15T13:01:33.835-07:00

the best salad EVER...
1. Soak some chopped onions in some lemon/lime.
2. cut some watermelon into cubes and keep aside.
3. Cut up some feta cheese and add to watermelon
4. To the watermelon/cheese mix, add some parsley and mint.
5. Then add the lemon/onion mixture.
6. Add some olive oil
7. The most important step - EAT EAT!!

I worked all DAY yesterday--night shift is usually...

2009-08-15T12:49:26.713-07:00

I worked all DAY yesterday--night shift is usually my gig, and let me tell you, day shift is for the birds, not people.

Anyway, so I'm late.

My partner says that she has never met anyone who thinks about food more than I do--how to prepare it, what it will look like, etc. I definitely love to cook.

This is a standby for us--everyone's favorite easy meal that I make. As you can see, I am a precise cook that measures things right down to the milliliter.

Chicken Picatta:

Two half chicken breasts.
Some flour.
Some butter.
Some olive oil.
About half a cup of chicken broth.
a lemon.

Pound the two chicken breasts thin between two pieces of saran wrap. I like to pretend it's Gwyneth Paltrow, Denise Richards or Chef Ramsey. Do stop before you completely pulverize the chickens.

Melt about two tablespoons of butter in a large frying pan. Add about two tablespoons of olive oil. This eliminates all the calories and saturated fat in the butter. Proven scientific fact.

Take a plastic bag (like the kind from the grocery store that you put carrots in) and throw in a couple of handfuls of flour. Add some salt and pepper. Throw in the chicken breasts. Do the hokey pokey and shake it all about.

When the butter/oil mixture is hot enough to make that sizzling noise, throw in the flour dredged chicken breasts. Well, don't throw them in, because you could get a bad grease splash that way. Just put them in the pan.

Wash your hands. You just handled raw chicken. Yuck. Pass this info on to GOOP girl.

After about three minutes, flip the chicken breasts over (feel free to use a spatula. Using your hands will not only make them dirty all over again, but could also result in burns).

Run the lemon around on the counter with your palm on it---put your weight into it. This frees up the juice in it. Cut it in half and then squeeze half a lemon's juice into the chicken broth. Take a little taste. Is it too sour? Add some broth. Too broth-y? Add some lemon. It should taste like chicken broth that is just a little bit too tart from the lemon.

By now, the chicken should be almost all cooked. Take the nicely golden brown breasts out of the pan and place them on a plate.

Add the chicken broth/lemon mixture to the pan and use the spatula to scrape up the yummy little browned parts on the bottom of the pan. Mix it up for a minute or so, and then add the chicken breasts back to the pan.

Let it simmer for about two minutes, flip the breasts, and then serve. Put little slices of lemon on the plate.

Unbelievably good with mashed potatoes. Complete gourmet comfort food an sooooooo easy.

I have bookmarked this page because I need some ne...

2009-08-15T11:40:56.616-07:00

I have bookmarked this page because I need some new recipes. I'm not particularly creative in the kitchen. ;-)

This recipe is super easy and my family goes nuts when I make it and it's gone fast!

Crock Pot Beef Stew/Soup
2 lbs stew beef
2 cans sliced new potatoes
1 can corn
1 can green beans
1 26oz can cream of chicken soup
1 26oz box of chicken stock
1/2 onion diced
Garlic powder, seasoned salt, pepper (I just throw them in and season to taste)

Add meat, potatoes, corn, onions, and green beans to crock pot.

In separate bowl mix cream of chicken and chicken stock. For stew you can add flour to thicken.

Add stock mixture to crock pot. Add seasoning.

Cook on high 4-6 hours or until beef is fully cooked.

Easy and Delish!

Shakey, I've found good ones in the newspaper cou...

2009-08-15T10:47:58.622-07:00

Shakey,

I've found good ones in the newspaper coupons section! Like this fudge, which is easy and yummy: http://www.verybestbaking.com/recipes/detail.aspx?ID=28655

I leave out the walnuts -- I like my fudge smooth. I've also swirled in some melted peanut butter chips.

Mmm chicken and dumplings. Definitely trying that ...

2009-08-15T10:22:32.359-07:00

Mmm chicken and dumplings. Definitely trying that one, and will have to look up the crème brulée french toast recipe. I'll make it for Christmas.

My little contribution is left-over turkey casserole. Something my son and husband aren't thrilled with, but it's one of my comfort foods. All measurements depend on the size of your casserole dish and are up to you:

Boil shell pasta.
Preheat oven at 350 degrees.
In your casserole dish, empty a can of mushroom soup and milk. Mix together.
Cut up your left over turkey and add.
Add some chicken broth - I use the soup can to measure it out.
Drain the shell pasta when al dente and mix it into the casserole dish.
Add whatever seasonings you like (poultry/thyme/rosemary/etc.) and mix again.
Add crushed plain potato chips on top.
Pop in oven and bake uncovered for about 15 to 20 minutes.

Might I add some of the best recipes I've used came from the back of the TV Guide?

my absolute favorite is spicy italian sausage, pep...

2009-08-15T08:35:44.114-07:00

my absolute favorite is spicy italian sausage, peppers, and onions. it's also super easy to make.

dice up 1/2 red onion
dice up a couple peppers
some garlic
cook the sausage
cover with some marinaria
stick it in the oven for about 20 minutes
sprinkle parm. cheese on top

add some penne pasta if you want and dip it all in bread!

delicious!!!

my absolute favorite is spicy italian sausage, pep...

2009-08-15T08:35:42.650-07:00

This one is super easy and really delicious. Salsa...

2009-08-15T08:04:05.840-07:00

This one is super easy and really delicious. Salsa Chicken

1 chopped onion
4 medium potatoes cut into 1 inch squares
1 lb cut up chicken
1 16 oz. jar of salsa
Fry the potatoes until they are tender, add the onion and fry it until they are clear. Add the chicken and brown. Pour in the salsa and heat.

This one is super easy and really delicious. Salsa...

2009-08-15T08:04:00.163-07:00

San Francisco Oat Scones (Original Recipe) 1 cup ...

2009-08-15T07:55:22.604-07:00

San Francisco Oat Scones (Original Recipe)

1 cup rolled oats
1 cup all-purpose flour
1/4 cup granulated sugar
3 tsp. baking powder
1/2 tsp. salt
finely grated rind of 1 orange
1/2 cup chilled butter
1/2 cup (or more) fresh or frozen cranberries
1/3 to 1/2 cup half and half cream (or more - different types of oats soak up more liquid than others)

Combine oats, flour, sugar, baking powder, salt and orange rind. With a food processor or pastry blender, cut in butter until pieces are the size of small peas. Stir in cranberries. Add cream and mix just until dough is formed. Pat dough to a 1-inch thickness. Cut into 12 squares or small rounds. Refrigerate for 1 to 2 hours then place on a greased baking sheet and bake in a 425F oven until golden brown, about 10 to 12 minutes. Serve warm with Devon cream and lemon curd. Makes 12.

I also make a mango version of these that totally rock. Keep the cranberries. No cream. Reduced butter to about 1/3 cup. (Make it the original way first so you know how the dough should feel.) Add chunks of mango and a bit of juice until it feels ‘right’ and is slightly more moist than the original version. Be careful not to over mix or the final product is tough, not crumbly. Grab a bit of the dough and roll into a ball, flatten it until it is about an inch thick and place on greased baking sheet. Repeat. You should see little chunks of butter. The glutton is going to make your hands rather gummy, so keep that knife to occasionally scrape your palms. It takes slightly longer to bake these. Go by look rather than time. Error on the side of slightly darker golden than light. Otherwise it won't be cooked in the middle.

I make a fast and easy thick compote to go with these. One jar of good quality strawberry jam blended with cooked rhubarb.

One last tip – the grated orange rind – don’t get the white part of the rind in it because it will give an odd bitterish taste to the scones.