A cold winter's day A quick kitchen play A hot oven at around 220 degrees Celcius 300ml carton cream 300ml lemonade 2 cups of Self Raising Flour My aunt asked once why her scones turned out tougher than Grandma's. The answer flew back "Because you muck around too much!" When I make scones, there are no rolling pins, no neat little circles, these are what someone once called "Bushman's Scones" - meaning they were pretty much as rough as guts but they tasted great! The flour goes into the bowl, if you feel really fussy you could sieve it, but I never have and probably never will. Then the cream and the lemonade. Always have a little extra lemonade just in case the mix isn't quite right. Mix it with a knife - mine is the oldest bone handled one I own, an heirloom purchased by my mother in the 1940's. This is the time to release all those frustrations and really crank that knife blade through the mixture til it's a thick solid d...
A passion for food, cooking it, eating it, serving it, and celebrating with it. A blend of grandma taught Aussie recipes & Papa taught Slovak recipes that have never been written down. Dobru Chut (Eat Well)