Can it be true?

Can my kitchen finally be finished and I can get on with all the cooking?

Seriously, it felt like years to get this far (11 to be precise)

First we revelled in the idea of going out for dinner and several takeaways per week, but it’s surprising how quickly the novelty wears off.

I had to go out the front door in the snow and rain to do the washing, feed the dog or make a brew. Cooking on a camping stove, crouched over the walking boots, with the window cracked open to let out the steam is not that much fun and after more than a month without my kitchen I began to crave something, anything, that was browned and oven baked.

But here we are. With a lovely new kitchen and a range that I am just about beginning to understand. The next few recipes might have some oven temperature ‘options’ whilst I get used to the fact that this one seems to bake a lot hotter than my last one, but life’s a journey and we have just passed Burnt Town, Illinois.

I won’t bore you too much with the details, if you are interested you can see the Instagrams of the process here: #suttonsnewkitchen

What I will share are my 5 new favourite things:

1. Silestone – I love my grey quartz worktop. It’s hard as nails, super hygienic (it has silver in it so it apparently grabs pesky bacteria and eats them for breakfast) but most of all it’s a nice background for taking the occasional food-in-the-kitchen shot.
2. Quooker – We ceremoniously threw away our kettle when the boil tap went in. I have already saved several hundred hours of time and Megawatts of electricity by NEVER BOILING A KETTLE EVER AGAIN.
3. Tiles – for reasons I won’t go into, we got very stressed with the tiles, but now I love the heavy grey floor tiles and the metro wall tiles, so we’re golden. Now that I know that stressed really IS desserts backwards, I’ll just eat cheesecake and we shall never speak of tiles again.
4. A simple thing, but we decided to keep the original wooden door, paint it up and add turquoise film, as well as adding Brume translucent film to the window instead of a blind. I love it and it brings a welcome bit of colour and soft light to the room.
5. I cringe to call it this because it sounds so 70’s, but not quite having the space for the aspirational ‘island’ I guess it is a ‘Breakfast Bar’ that we have created. I am so pleased with it though, it’s perfect for breakfast (funny that) and I can spin around on my comfy bar stool, drinking tea and toasting toast as I plan my day.

So here’s the thing: Due to all the above and busy shoots for clients, I’m a bit behind on the recipes and the photo taking of the foods.

Whilst I get back on track I leave you with this Instagram of the cheese scones I made today:

They are for those unexpected visitors that pop in around lunch time.

You want to give the something to eat but you have no bread in the house, the last lot having gone mouldy or so rock-hard it’s not even fit to throw at the birds.

Let cheese scones be your saviour. Minutes to make, they smell lovely and taste delicious. Good with soup or just hot from the oven slathered with butter.

Today at 11.30am Ed let me know he’d be nipping in for lunch. These were ready to eat by the time he walked through the door, plus there are some left for when the boy arrives, ravenous as usual, and in need of an after school snack. All they need is 20 seconds in the microwave to make them seem fresh from the oven later in the day.

Things{we}make – Cheese Scones

Pre-amble

Preheat oven to 200-220ºc (I use top and bottom heat, not fan for these at 200º as my new oven bakes super hot)
Grease a small baking sheet.
Find a 6cm/2½ straight edged cookie cutter.
Modernists – sorry this is in ounces not grams; a hangover from my mother’s original recipe.

Ingredients

This only makes 5, which is perfect for us for one day, but double up for a bigger family.

6oz Self Raising Flour
1 tsp Baking Powder
½ tsp Mustard Powder (or add a little mustard to the egg)
Large pinch of Salt
1½ oz Soft Butter/Buttery stuff like Clover
3oz Grated Cheese – I like a mix of Cheddar and Red Leicester
1 egg mixed with 2 Tablespoons of milk
a little extra milk and cheese for topping

Method

In a bowl, mix the flour, 1 tsp baking powder, ½ tsp mustard powder and add a large pinch of salt.
Rub in 1½ oz soft butter with your fingers until you have a crumbly mix.
Stir in the cheese.
Add the egg and milk and mix with a knife until it starts to come together.
Get your hands in and pull the dough into a ball, adding a splash of milk if needed.
Press the dough lightly onto a floured surface until it is around 3cm 1.5″ thick.
Use the cookie cutter to cut out your scones, briskly and without twisting the cutter.
Place on the greased baking sheet, brush with a little milk and sprinkle with strands of cheese.
Bake for 12-15 minutes until golden brown.
Cool on a rack for half an hour then split open and eat with plenty of butter.

Eat the same day if possible…or warm for 20 seconds in the microwave.