Cookery Corner: Are you looking for an easy Mother’s Day recipe?

We have just the answer!

A new feature for Over Village News, our cookery corner will be a place to share recipes. Some might be on a theme of a special occasion, while others could be from around the world, or just because we know they taste good!

Contributions are welcome if you would like to join in – please email submit@overvillage.co.uk, and do please credit the source of the recipe (if it is not your own).

To kick off, we have some easy Mother’s Day Scones to surprise (hopefully in a good way) a special lady whether she’s your Mum or not. Both recipes require very few ingredients so there’s not a long shopping list if you’re not a regular baker.

Lemonade scones are the easiest scones I’ve ever made.  I have an idea they originated in Australia, but they’ve been around on the internet from various sources and in various guises for years:

Ingredients:

  • 165ml lemonade (regular, not diet, preferably)
  • 155ml double cream
  • 325g self-raising flour (and a little bit more on the side for working with the dough)
  • 1 egg, beaten
  1. Start by preheating the oven to 220 deg (200 fan)
  2. Prepare a large baking tray with non-stick baking paper, or grease it the old fashioned way.
  3. Place the flour in a large bowl and gently mix in the cream and lemonade to make a soft dough. (Do not over mix this or the scones will be tough)
  4. Sprinkle a little bit of the extra flour on your work surface and hands and scoop up the dough from the bowl, moulding it gently on the work surface into a rounded shape, about 4cm thick.
  5. Using a cookie cutter (about 5cm but a bit bigger or smaller won’t be a problem – just don’t go too tiny), push down into the dough and bring the scone up with the cutter, pressing it gently out onto the baking tray.  When you’ve cut as many as possible, re-round the bits of dough left to make as many as possible, but try not to handle the dough too much.
  6. Brush the beaten egg over the top of each scone, and bake for 13-15 minutes until the tops are  lovely and golden.
  7. Allow to cool slightly before serving them with cream and jam, or even just butter.

(These can be made in advance and frozen, ready to defrost and warm up on the day required)

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And for a more savoury option, my own Mum’s cheese puffs.  I have no idea where she got the recipe from (or if she made it up) but she has been making them for longer than I’ve been alive and at 89 she can’t remember where the recipe ever came from…

Cheese Puffs

Ingredients:

  • 250ml plain flour (1 measuring cup)
  • 250ml grated cheddar cheese
  • 2 teaspoons baking powder
  • A big pinch of salt and ground black pepper
  • A splosh of milk (just enough to make the consistency of thick gloopy, cold porridge)
  1. Preheat the oven to 220 deg/(200 fan)
  2. Mix the ingredients together in a large bowl
  3. Gently dollop small spoonfuls onto a baking tray, lined with non-stick baking  paper  (or even better, into a greased cup-cake pan if you have one.)
  4. Bake for about 10 minutes (they’ll be firm to touch and start colouring)

(Eat warm just as they are, but if they cool down, you may want to slice into them and dab some butter in the middle)

Enjoy!

Recipes provided by Kathy Beaumont.
We hope to soon provide a permanent home for our cookery corner.