Sunday, February 27, 2011

Bees, Honey And Tea In Our Garden!

Spring is around the corner. I noticed this week when I looked through our kitchen window how busy the bees were collecting pollen from the blossoms on our lemon and orange trees.

Honey bees, what beautiful little creatures!

Hard at work...

Sweet and healthy honey...!

Relaxing in our garden with a delicious cup of hot tea and lemon...

A yellow jacket bee on a lemon tree blossom

A honey bee on a lemon tree blossom

All images taken by me

Saturday, February 5, 2011

Scones With Spinach, Feta And Sun-dried Tomatoes

I love scones and decided to make something different this morning when I woke up. I normally make plain scones that we eat with strawberry jam and cream but I decided on savoury scones for today! It took a little bit longer to make because the spinach needed to be cooked, the sun-dried tomatoes chopped and the feta cheese crumbled. My dear husband loved it and to my surprise our fifteen year old son as well! Our twelve year old daughter didn't say anything because she has a sweet tooth like her mama! I liked it but have to admit that after the first one I cut an end piece with no savoury on it off of another scone, went to the refrigerator and got out the strawberry jam! If you tend to have a taste for more salty food you will love this! Enjoy...scones are a joy of life!

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 extra-large egg
3/4 cup buttermilk

150 gram spinach, washed and stems removed
1/2 to 3/4 cup finely chopped sun-dried tomatoes
1/2 cup crumbled feta cheese

Preheat the oven to 450*F. Lightly dust a baking sheet with all-purpose flour. Cook the spinach until soft, transfer to a sieve and drain well by pressing out the water. Sift together the all-purpose flour, baking powder and salt. Rub in the butter with your fingers until the mixture resembles coarse breadcrumbs. Lightly whisk the egg and add the buttermilk. Add to the dry ingredients and cut in with a knife to form a soft dough. Gently shape the dough into a ball and put it on a lightly floured surface. Flatten slightly so the dough is about one inch thick and cut out large scones using a glass or large biscuit cutter. Arrange the scones on the baking sheet, leaving enough space in between them for rising. Brush with a little milk. Mix the drained spinach, tomatoes and feta cheese. Make a hollow in each scone and spoon a little of the spinach mixture inside. Bake in a pre-heated oven for 10-15 minutes or until nicely risen, done and golden brown on top. Serve hot with butter and extra feta or cheddar cheese if desired.

Scones with strawberry jam and cream above. I made the basic scone recipe and added half a cup of cheddar cheese.

Enjoy the scones with some hot tea!

All images taken by me.


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