Sunday, 22 February 2015


Scones are something that can be whipped up at a moments notice, I've actually been known to make them even after my guests have arrived as they are simple to make and taste delicious.
There are many variations of the scone recipe; this is the one I prefer.


   Plain flour, for dusting
 3 cups self-raising flour
 80g butter, cubed
 1-1 1/4 cups milk
 Jam and whipped cream, to serve


Preheat oven to 200°C.  This is important,
   as scones need to go into a hot oven.
2. Sift self-raising flour into a large bowl.
3. Using your fingertips, rub butter into
   flour until mixture resembles breadcrumbs.
4. Make a well in the centre. Add 1 cup of
   milk. Mix with a flat bladed knife until
   mixture forms soft dough, adding more milk
   if required. 
5. Turn onto a lightly floured surface. Knead
   gently until smooth (don't knead dough too
   much or scones will be tough)
6. Pat dough into a 2cm-thick round. Using a
   5cm (diameter) round cutter, cut out 12
7. Place scones onto prepared baking tray,
   1cm apart. 
8. Sprinkle tops with a little plain flour.
9. Bake for 20 to 25 minutes or until golden
   and well risen (My oven is fast so I only
   bake for about 15 mins, so keep a close
   eye on them)
10.Transfer to a wire rack.
11.Serve warm with jam and cream.



*Recipe adapted from here
*Image from here

Sunday, 1 February 2015


Last Monday was Australia Day so I thought I'd make a Pavlova. Above and below are photos of the finished result, it's a bit lopsided but I like to call it rustic!

I've never made one before so I followed a recipe on Taste for a Berry Pavlova.


6 eggwhites
1 1/2 cups caster sugar
2 teaspoons white vinegar
1 tablespoon cornflour
300ml thickened cream
Mixed berries, to serve
Icing sugar mixture, to dust


  1. Preheat oven to 120C
  2. Trace a 20cm circle onto a piece of baking paper. Line an oven tray with the baking paper
  3. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form.
  4. Gradually add the sugar, 1 tablespoon at a time, beating well until thick and glossy and the sugar is dissolved.
  5. Add the vinegar and cornflour and fold with a large metal spoon until just combined.
  6. Spoon mixture onto the prepared tray. Using the traced circle as a guide, use a spatula or pallet knife to shape into a 20cm disc.
  7. Bake for 1 1/2 hours or until dry to touch. Turn off the oven and leave with the door ajar to cool completely.
  8. Use an electric mixer to whisk the cream until soft peaks form.
  9. Transfer pavlova to a serving plate. Top with cream, berries and icing sugar. (I added a kiwi fruit and passionfruit because that's what I had in the fridge)

I'll be definitely making this again, I really can't believe how easy it is to make and it left me wondering why I've never made one before!

Toni x

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