For a good scone, you need to have everything ready and not over mix. They are relatively easy and I like because they can be served for morning tea as well as lunch. Do try these as they are flavourful and delicious. I adapted this recipe from the Ripe café cookbook called Ripe Recipes – a third helping.

Broccoli & Spinach Scones


160g broccoli, cut into large florets

340g plain flour

1 teaspoon salt

½ tsp baking soda

1 and a ½ teaspoons baking powder

1 teaspoon cumin seeds

1 teaspoon mustard powder

½ teaspoon cayenne pepper

100g unsalted butter, cold and grated

1 egg

125ml natural yoghurt

½ cup milk

40g spinach leaves, roughly chopped

1 spring onion, finely chopped

65g sundried tomatoes or fresh cherry tomatoes, roughly chopped

50g cheddar cheese


Preheat oven to 200 degrees.

Place broccoli into a microwave safe bowl with a tablespoon of water. Cover and microwave on high for a minute. Remove, shake and return to microwave for a further minute. Drain and when cool enough to handle, finely chop the broccoli and set aside.

In a large mixing bowl combine the flour, salt, baking soda, baking powder, cumin seeds, mustard powder and cayenne powder. Add the cold grated butter and using your fingertips, rub it into the dry mix until it resembles fine breadcrumbs.

In a small bowl, lightly whisk the egg, yoghurt and milk together.

Tip the dry ingredients onto a clean work bench. Make a well in the middle of the flour. Add the egg mixture along with the broccoli, spinach, spring onion, tomatoes and cheese. Use a butter knife and cut the liquids and vegetables into the flour until just combined. Do not worry if there are small unmixed lumps.

Transfer the dough onto a lightly floured baking tray. Pat the dough into a rectangle that is approximately 2 centimetres high and cut into 8 triangles.

Separate the scones out a little so they have room to rise. Brush the tops with a little milk and bake for 15 -18 minutes or until cooked through. Serve warm.


Scones with cream and jam with a cup of tea is comforting and drool worthy. In my household, we just follow Edmonds Cooker Book recipe and it never fails. The reason scones are lumpy or doughy is the mix is overworked. To prevent this, use a knife to cut the butter through. Work fast and lightly mix and you should have delectable scones.

Freshly baked scones with whipped cream and jam


3 cups plain or all-purpose flour

6 teaspoons baking powder

¼ teaspoon salt

Continue reading “SCONES”


Store bought jams are a far cry from homemade jams. The strawberries I made jam with were farm fresh bursting with flavour and sweetness, so I was able to reduce the amount of sugar. This jam has only three ingredients – fruit, sugar and a couple of teaspoons of butter to set. A tip – don’t use overripe fruit.

Strawberries hulled and cut ready for jam


1.5 kilograms strawberries (rinsed and hulled)

1 kilograms jam setting sugar

2 teaspoons (10g) butter


Place a plate in the freezer for the set test.

Cut the large strawberries into halves or quarters. Coarsely crush with a potato masher.

Continue reading “STRAWBERRY JAM”


This is a decadent festive brunch dish to share with friends and family. AS this is twice cooked, you can do all the prep the night before and all you need to do is to finish in the morning leaving you time to relax. You can use a whole (900g) to feed 10-12 or use 600g to feed 6-8.

You will need two 16cms deep round cake tins and a deep baking tray that both these cake tins will fit in. This is to create a water bath for the cake tins.

Panettone French Toast with Grilled Peaches


600g Panettone

8 eggs

250ml milk

300ml cream, divided

1 tablespoon sugar



If I remember correctly, it was Christmas break 1990– we went to Thames and it rained every day. The most memorable part of that trip was eating cream and jam filled scones straight from the oven with a cup of tea. I know some scones are just so stodgy and tough – this could be because of overmixing. My daughter is somewhat of an expert in scone making and she reckons I taught her but I’ve never made scones until now. In fact, my daughter kind of showed me her technique which I will share with you.

Cheese and onion is a classic combination if you ask me. I always like to add a touch of cayenne to make them extra savoury. Use a sharp tasting cheese like cheddar. You can easily double the recipe if you are making for a crowd.

Cheese & Onion Scone


3 onions, thinly sliced

2 tablespoons oil, for frying the onions

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon cayenne pepper

3 cups grated cheddar or tasty cheese, plus extra for topping

300ml milk plus extra for brushing on top

Continue reading “CHEESE & ONION SCONES”


During lockdown, my daughter started her sourdough project and after a few trials and errors, her sourdough starter has been going strong now for a few months now. There is a regular stream of discard that comes with keeping a sourdough starter alive. This is not my own recipe but came across it in a Miele newsletter – I forgot to take note of the author!

These fritters are delicious – I served them for breakfast with some lemony Greek style yoghurt.

Cauliflower fritters


1/2 head of cauliflower (about 400g)

2 tablespoons curry powder

2 tablespoons sunflower oil

2 eggs

220 ml milk

60 grams melted butter

180 grams flour

5 grams baking powder

2 grams salt

5 grams sugar

80 grams starter

To serve:

Grated zest from one small lemon

Coriander leaves

150ml Greek style yoghurt


Chop cauliflower into small florets and cook in a fry pan with 2 tablespoons of sunflower oil until a rich coffee colour is evenly achieved.

 Measure all dry ingredients straight into a large bowl.

Add milk and melted butter and mix straight away to avoid lumps. Then add starter, followed by eggs and mix until just combined.

Fold through the cooked cauliflower and curry powder.

Pan fry this batter in small batches on a pre heated non-stick skillet and serve straight away piping hot.

To serve: Place a sprig of coriander in between the fritters and top with Greek style yoghurt. Sprinkle the zest.

Makes 12 fritters


In India, pooris are often eaten for breakfast along with a potato preparation. What’s not to love about a poori that is beautifully puffed and deliciously light even though it has been fried in oil? My mother reminisces the time when she prepared the dough wanting to make rotis for lunch and had gone shopping. I must have been just about 10 years and I don’t remember it but I used that dough to make pooris for everyone instead of rotis! Such is the love for pooris in India, however these days it has become a very occasional treat.

For all my Indian breads I use atta that one can buy in the Indian store – it is not the same as wholemeal flour but personally feel atta is milled fine.

Frying pooris


400g atta

¾ to 1 cup warm water (40 degrees Celsius)

Pinch of salt

Continue reading “POORIS WITH POTATOES”

POHA & BEAN SUNDAL – a different kind of salad

In India, poha (rice flakes) is a staple breakfast in many households because it is quick to prepare. Just soak poha in water for fifteen minutes and it is ready. Poha is unique because rice is flaked in the husk and handmade following traditional methods. Poha is the name of the dish as well as the name for rice flakes in Hindi.

My Amma (mum) likes to make sure there is enough protein in each meal and this is one of her recipes where she uses poha the same way you would use rice in rice salad. It is a lovely, gluten free and vegan lunch dish.


100g black eyed beans, soaked overnight

150g poha

50g onions, finely diced

100g carrots, peeled and grated fine

75g coconut, shredded (I use frozen)

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These quesadillas are great at breakfast, lunch or brunch. They are so satisfying and I bet it will become a favourite for you as well. These are made with wheat flour tortillas and as a guide, it is one egg per one tortilla. These are best eaten straight out of the pan, so the maker gets to eat last!

My son made these for me for lunch a few months back and I just loved them. Here is his recipe.

Making of egg quesadilla


8 eggs

2-3 jalapenos, finely chopped

50g red onion, finely chopped

½ cup of finely chopped coriander stems and leaves

200g tasty or gruyere cheese, grated

Continue reading “EGG QUESADILLA”