Cheese scones with watercress and goat’s cheese recipe

What a great idea for the shoulder season (wishful thinking!) between winter and spring! Something savory and warm for the winter, and bright, crispy and tangy for spring! Scones made well are lovely, and chèvre + cress = pure deliciousness. This wonderful lunch/high tea idea and pic from Delicious Magazine out of the UK! I have converted the measurements for those who don’t weigh their ingredients.

Serving instructions

  1. Makes 8 |
  2. Takes 15 minutes to make, 10-12 minutes to cook |
Cheese scones with watercress and goat’s cheese

Ingredients

  1. 35g (1.5 ounces) chilled butter, cut into small dice, plus extra for greasing
  2. 225g (8 ounces, or 1 Cup) self-raising flour, plus extra for dusting
  3. 1½ tsp baking powder
  4. ½ tsp English mustard powder
  5. ¼ tsp cayenne pepper
  6. ½ tsp fine salt
  7. 150g (5 ounces) mature Cheddar (vegetarian Cheddar if required), coarsely grated
  8. 1 free-range medium egg
  9. 1 heaped tbsp soured cream
  10. 50-70ml (1/4 to 1/3 Cup) whole milk

For the filling

  1. 150g (5 ounces) soft, rindless goat’s cheese
  2. 75g (2.5 ounces) bunch of watercress, stalks trimmed

Method

  1. 1. Preheat the oven to 400°F/. Lightly grease a non-stick baking sheet with butter.
  2. 2. Sift the self-raising flour, baking powder, mustard powder, cayenne pepper, black pepper and salt into the bowl of a food processor. Add the diced butter and process into very fine crumbs. Tip the mixture into a large bowl and stir in 100g (3 ounces) of the grated Cheddar.
  3. 3. Break the egg into a measuring jug, add the soured cream and make up to 150ml with the milk. Beat together well.
  4. 4. Pour all but 2 tsp of the egg, soured cream and milk mixture into the dry ingredients, mix briefly with a round-bladed knife and bring together with your hands to make a soft dough, taking care not to over-mix it. Tip the mixture onto a lightly floured work surface and knead very lightly and very briefly until just smooth.
  5. 5. Lightly roll out the dough until it is 1.5cm (1/2″) thick. Dip a 7cm (2 1/2″) plain pastry cutter into some flour, and use to cut out 8 rounds, gently re-kneading the trimmings together and re-rolling as you go.
  6. 6. Place the scones spaced apart on the baking sheet, brush with the rest of the egg and milk mixture and sprinkle the tops with the remaining grated cheese. Bake the scones for 10-12 minutes until golden. Remove from the oven, slide onto a wire rack and leave to cool a little.
  7. 7. To serve, split the scones in half, then spread the bottom half generously with the goat’s cheese. Top with a generous amount of watercress, then the top half of the scone, and eat straight away.
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Mushroom, Caramelized Onions and Goat Gouda Grilled Sandwiches

Image

Ooh-ooh! When it’s 16 degrees out AND sunny, why not celebrate with a numtious sammy like this?!?! Could NOT be easier, as long as you have the ingredients in hand.

In roughly the following proportions:

8 ounces mushrooms, sliced
1 medium onion, sliced
2 tablespoons olive oil
salt and pepper
4 tablespoons butter
4 slices bread of choice
1 cup gouda, shredded

Pre-grill the onion in olive oil, remove them from the pan and then pre-grill the mushrooms. Combine these and pile half of the mixture on each of two buttered pieces of bread. Top each with half of the shredded gouda (we use goat gouda, of course!), and then top with the second slice of bread. Grill the sandwiches until the cheese is melty, grab your favorite beverage and enjoy. Nom, nom!

Disclaimer: This recipe and photo is courtesy of Courtney Brown on Pinterest. I am not linking to her site, because I consistently get warnings about the site not being safe. So I choose to protect my readers!

The Birchwood – a PERFECT Grilled Cheese Sandwich

The Wisconsin Cheese Marketing folks have got it going on, my friends. They are sharp, ahead of the curve, and sooooo good at tantalizing your tastebuds for cheese-centered dishes. I take my cheesemaker’s hat off to them. Kudos.

One of my favorite websites from them is The Grilled Cheese Academy, wherein they assault the reader with one delectable variant of the standard grilled cheese sandwich after another. And they are all to die for. I swear. The following entry felled me like a tree. It’s up for lunch tomorrow. Only because I already had dinner on the way when I found it tonight. Get on board, it’s bound to be a legend at your house.

Ingredients

No. of Servings: 4

  • 1 tablespoon extra virgin olive oil
  • 7 tablespoons butter, at room temperature, divided
  • 1 yellow or Spanish onion, thinly sliced
  • 1 teaspoon sugar
  • Salt and pepper
  • 1 tablespoon water
  • 6-8 ounces mushrooms such as cremini, button, portabello or shiitake, sliced 1/8″ thick
  • 1 sprig fresh rosemary, chopped
  • 1 sprig fresh thyme, chopped
  • 8 slices whole-grain bread
  • 4 slices Wisconsin Cheddar cheese
  • 4 slices Wisconsin Aged Brick cheese or aged goat cheese
  • 4 large eggs

Cooking Directions

For caramelized onions: Heat large sauté pan over high heat; add olive oil and 1 tablespoon butter; heat. Add sliced onions and sugar. Cook without stirring for 2 minutes. Stir in pinch of salt and pepper. Cook, stirring at intervals, for another 5-8 minutes to brown onions. Add water and stir for 1 minute. Remove to a bowl and set aside.

Return pan to heat and add 1 tablespoon butter and melt; add mushrooms. Add pinch of salt and pepper and cook on medium-high heat for 3-5 minutes. Add chopped herbs and cook for 2 minutes. Remove to bowl.

Spread butter evenly on one side of the bread slices. Heat skillet or sauté pan over medium heat; place a bread slice, butter-side down, in skillet. Top with slice of Cheddar; add about 1 tablespoon each of mushrooms and onions, then top with slice of Aged Brick or aged goat cheese and another piece of bread, butter-side up. Grill for 2 minutes, then carefully flip over, cooking to a golden brown and melting the cheeses. Repeat with remaining ingredients (3 additional sandwiches). Place sandwiches on serving plates and return skillet to the heat. Add 1 tablespoon butter and fry eggs sunny side up over medium heat. Season with pinch of salt and pepper and fry until whites are just set. Place an egg on top of each sandwich and serve immediately.

Now normally I don’t like orange colored cheese. I feel strongly that cheese should resemble the milk from which it is made, not Orange Fanta or Nehi. But the seductiveness of the cheddar hooked me here. See if you don’t want to just reach out and grab this sandwich off the page.

Have mercy!

Thanks to the wizards of Wisconsin cheese marketing. Vermont, I love your cheese, but y’all should take a marketing lesson from Madison!