So my attempt number one was not quite as welsh as I would have liked, but still rather very nice, so I thought I must still add it to the collection. They came out rather like a thin but very tasty quick scone. 

INGREDIENTS:

1 AND 1/2 CUPS SELF RAISING FLOUR
ABOUT 80GRMS BUTTER
3 AND 1/2 TBLSPNS OF SUGAR
1 EGG
2 SPLASHES OF MILK
TWO PINCHES OF SALT
PINCH OF NUTMEG
PINCH OF MACE 
TWO PINCHES GINGER
TWO PINCHES CINAMON
(OR ALTERNATELY YOU COULD ADD 1/2 TSPN OF MIXED SPICE)
CHOPPED RAISONS ABOUT 3 TBLSPNS (I ACTUALLY CHOSE NOT TO ADD THEM IN THIS ONE, JUST BECAUSE I FANCIED THEM PLAIN.)

METHOD:

-Mix the flour and butter with your fingertips to a breadcrumb consistency
-Sprinkle in your spice and sugar (if you are adding raisons add them now)
-Add the egg to the flour mix and using your finger tips start to mix in the egg, add in a splash of milk and start to form the dough into a ball, if any dry bits still remain add another splash, you should end up with a soft dough, but not sticky, if it is sticky add a sprinkle of flour. 
-On a clean floured surface turn over your dough ready for rolling.
-Roll out your dough to a thickness of about 5mm
-Using a scone cutter cut out as many circles discs as you can- cut with a straight sharp clean cut without twisting. ( This step is fairly easy and children do love to do it!- some more confident ones even love to roll out the dough as you can't really go very wrong with it.) 
-Gather the left over dough into a ball and roll out again in the same way to cut out more discs; continue until all the dough has been used up. 
-Pre heat with a low heat, a non stick pan
-Place the discs on the warm pan with a couple of millimetres spacing around them
-On a low heat cook for 3 minutes on one side and then flip to cook on the other side, they should be beautiful and brown on both sides. 
-Serve straight away, can be eaten plain or with butter, honey, fruit conserve, cream, or anything else that you can imagine up...

​

Last Minute Scones- makes about 9

This recipe is especially for busy mums who need a quick and simple scone for those last minute snacks. Designed to make on the go with no need of "exactness".

Ingredients:
-3 Handfulls -Self raising flour (add about a tspn of baking soda if using plain flour)
-50-60g -butter (just using the guidlines on the pack of butter at 50g intervals)
-2 splashes -Milk
-1 & 1/2tspn sugar
pinch -salt
-2 pinches -extra flour for sprinkling  
-A couple of teaspoons of milk for milk wash

Method:
-In a mixing bowl, add flour, sugar, salt and cold hard butter (straight from the fridge) roughly cut into small pieces. 
-Using your fingertips rub the butter into the flour mix giving a "breadcrumb" consistency. (A couple of pieces of butter can still remain in small pieces doesn't all need to be rubbed in, it gives it a nice crumbly scone). 
-Add a splash of milk, start to combine into a dough, then add the second splash judging how much more you need to give a soft, but just a little short of "sticky" dough- it needs to be "just beginning to be sticky" consistency. 
-Using a pinch of flour, flour your surface where you will roll out your dough.
-Sprinkle a second pinch of flour on top of the dough, roll out to a thickness of about two and half to three centimetres. 
-Cut with a floured cutter going straight down and up in one clean action NO twisting.
-Using a pallet knife (or similar) lift and place onto baking tray.
-Pour about a teaspoon of milk in a cup/bowl and using a brush give a milk wash on the tops of the scones taking care that the milk doesn't drip down the sides, otherwise it till not rise evenly. (If you do not have a brush, you can just use your finger to spread the milk on the tops.
-Bake for 15 mins at gas mark 7, -220 degrees Celsius (gas mark 6, -200 degrees Celsius for fan assisted ovens). The tops and bottoms should be lightly golden, and feel like a thin crust has formed on the top.
-Remove and place on wire rack to cool, enjoy hot/warm with your favourite accompaniments.
​

I call this the "throw what you have together chocolate cupcakes"...
For those random times when your children want chocolate cupcakes and you have not really done any shopping to enable it... I had some random bars of chocolate lying around my fridge some leftover syrups so threw them all together for this one!

1 ½ cups self raising flour
½ cup coco powder
50 grms butter
20 grms Drk Chocolate
1 lindt chocolate bunny (50g)
5 tablespoons mayo
2 eggs
½ cup sugar
¾ cup brown sugar
1 tspn Vanilla extract
1 tblspn golden syrup
1 tblspn agave syrup
⅓ cup hot water

METHOD:

Well yes you guess it, throw everything together in a big bowl... well almost, I did take the trouble of melting the chocolate with butter, syrups and water, but do not bring to a boil just heat it up so its hot enough to melt everything.
​Then I poured that onto the  dry ingredients which were in a large high sided mixing bowl. Whisk it all together. 
Get you cupcake cups all organised into your cupcake tin and spoon out enough batter in each cup to 3/4 height of the cup.
Bake at gas mark 4 for about 15-20 minutes or until toothpick comes out "just" clean/ a bit on the sticky side BUT NOT WET BATTER. This will give you a moist and fudgy cupcake!
Remove from cupcake tray and let it cool slightly on the cooling rack, Serve hot - well as hot as one could bare to hold it of course.

​½ tspn Methi (fenugreek)
1 tablspn Saawnf (fennel seeds)
1inch piece Daarchini (Cinnamon bark stick)
1 Elechi (Cardamom)
1 Long ( clove)
10 pieces Golmirch (Peppercorns)
1 tspn Saabit Dhaniya ( corriander seeds)
½ tspn Ajwaeen ( oregano seeds)
2 inch piece Mulhati (Licorice stick)
1 big theejh pata (bay leaf)
3 inch piece Ginger peeled and chopped in three
 
Optional:
1 tspn Dried Pine Needle leaves
 

​Pizza in woodfire oven - I have tried several variations of both sauce and dough, but these one are da total bomb! Definitely hit the spot.
 
Pizza dough:
9 cups white chapati flour/ or strong 00 bread flour
1 cup  barley flour
1 cup Khorasan Or Spelt flour (which ever you. have I prefer Khorasan in this dough, but I have tried both and both are fine)
(I actually used a measuring cup for a change for this recipe!)
 
10 tspns Demerara sugar
3 tspns Himalayan pink salt
2 sachets instant yeast
 
3 eggs
1 Corning cup milk (warm) - yeah back to slacking with normal cups again as you can see...
75 grms Butter
Warm water
 
Pizza sauce:
2 tins of chopped tomato
1 tbspn Tomato puree
1 tbspn Garlic puree
1 tbspn Ginger puree
2 medium onions peeled and chopped
¼ tspn Black pepper
⅓ tspn Red Chilli powder
⅕ tspn Chilli flakes
½ tspn Ground Coriander seed powder
Pinch Ground Cumin powder
⅓ tspn Himalayan pink Salt
½ tspn Demerara Sugar
½ tspn Dried Oregano
2 tblspns Butter/ghee


Toppings:
Grated strong cheddar cheese
Fresh mozeralla balls/ slices
Pesto
Chopped olives
Dreid Oregano 
Fresh Basil leaves
Fresh green chillies washed and sliced
Bell peppers washed and chopped
Sweetcorn frozen/tinned
and the list goes on...

Dough:
In a large high sided mixing bowl add all the ingredients and knead well. 
Cover the bowl with cling film and leave it to rest for 30-45 minutes in a warm place/proving drawer.
Tear out fistful sized balls and shape into smooth balls. Place balls on a liberally flour dusted tray and cover with cling. Leave it to rest in a warm place/proving drawer for about 2 hours or until balls have doubled in size. Alternative check out my air tight box tip in my naan recipe post in my collections page. 
​

The Sauce:

In a heavy bottom high sided medium sauce pot add in chopped onions and butter. On a medium flame cook the onions till transparent (about 5 minutes) stirring occasionally (preferably with a wooden spoon). 
Add in the spices, corriander powder, cumin powder, chilli powder, chilli flakes, black pepper and Salt.
Cook the spices on the same heat for about 2 minutes stirring continuously before adding in the ginger and garlic paste.
Cook the pastes off for a further two minutes on a low flame again stirring continuously before adding in the chopped tomato and puree.
Cook the sauce on a medium low flame covered with a lid (as the tomatoes tend to spit!) for about 10-5 minutes or until bubbling stirring occasionally.
Reduce down to a simmer and add in the sugar and oregano and stir in well. After simmering for two minutes carefully taste the sauce and adjust any flavouring to your taste.
If you are satisfied with the taste take the sauce off the heat cover and leave it to cool. 


The Assembly:

Hand stretch each pizza dough ball individually, one at a time as you pizza paddle gets free. NOT ALL AT ONCE as you have to decorate your pizza on the paddle!
(If you need to re-fresh your memory as to how to hand stretch check out the naan recipe link above.)

As you hand stretch one dough ball place it on a well floured pizza paddle with fine semolina flour. Then add a dollop of your tomato sauce and spread it out taking care not to go all the way to the edges to give you a nice crust.
Embellish your pizza with your favourite toppings and cheeses - remember when it comes to pizza less is more! N.B. if adding fresh basil be sure to add that after cooking, NOT before! The Oregano you can put on before.
Cook in your pizza oven for about 3-5 minutes (or until its done, it should be nice a crisp crust on both top and bottom with beautiful dark spots)

If you do not have a pizza oven you can also cook this on a pizza stone in your gas fire oven at gas mark 9 for about 10-15 minutes, ensure you preheat your pizza stone well for best results!  

BON APPETIT! 

​Rice f X 2tblspn
Quinoa f X 1 tblspn
Flaxseed X 1 ½ tblspn
Water 5tblspn for flax seed
Teff X 1tblspn
Buckwheat flour x5 tblspn
Yeast ½ tspn
Salt ⅓ tspn
Sugar 1 ¼ tspn sugar
Oil 1 tblspn
12 tblspn of water or 70ml

Naan:
1kg flour
4 tspns demerara sugar
3 tspn salt
2 tspn yeast
200ml Luke warm milk
450ml Luke warm water


In a high walled large mixing bowl, add all the ingredients and Knead into dough.
Cover the mixing bowl with cling film and leave to rest for half an hour in a warm place/proving drawer.
Portion the dough into small fistfull portions and smooth and shape the portions into smooth balls. Place balls on pre-floured proving tray with inch space all around them. Cover the tray with cling film and leave to rest for two hours or until balls have doubled in size. (Alternatively if you have a large rectangular air tight container with walls at least of three inches high you can also flour this box and place the balls in there to avoid cling filming on a tray - see image below.)

9 egg whites
15- 16 tspns of icing sugar
 
(Ratio 1 egg white to 1 and 2/3  tspn icing sugar)
 
Whisk by hand (preferably!) or in a stand mixer, but be cautious not to over whisk in the stand mixer, until stiff peaks and smooth glossy finish. (You can do the old hold over your head test as well if you are brave enough!) 

Spoon out dollops onto a pre-greased baking tray, or pipe with a piping bag. (I'm a rough n ready type-a gal so I do the less fuss dolloping style, leaving a little space between each dollop so they do not touch.) 



Bake at lowest temp (gas mark 1 or "S") for three hours or until golden and expelled caramel rim can be seen around the edges.
 
Switch off oven and leave it to cool fully in the oven!
 
Once fully cooled they should be crisp and melt in the mouth delicious (after an hour and half or so), remove from tray and serve immediately, OR place inside air tight container immediately.
 
DO NOT leave in open air! Always store in air tight container, otherwise they will start to absorb moisture and become soggy and chewy.
 
If they do become soggy and chewy put back in the oven on low heat for an hour to re-dry, the again cool in oven and space in air tight container!.
 

Tang Zhong:
2 heaped tblspn bread flour
1/2 cup milk
2tbpn water
Cook into a smooth paste on hob
 
Dough:
¾ milk warm
1 ½ tspn yeast
3 tblspn Demerara Sugar
3 cups floor
1 ½ tspn Himalayan pink Salt
2 eggs beaten (pour most in dough, leave a tiny bit, for egg wash – add tspn of water to this remainder for the wash)
50g butter
 
In a high sided large mixing bowl, add all the ingredients for the dough plus the warm Tang Zhong paste and knead into a soft sticky dough.
 
Cover bowl with cling film and leave to rest in a warm place/proving drawer for half an hour. Remove the dough from the bowl on to a clean floured surface. Shape into the shape of a loaf and place into a pre-greased loaf tin. Cover the loaf tin with cling film and again leave it to rest in a warm place/proving drawer, this tome for 2 hours or until loaf in doubled in size.
 
Once proved, remove the cling film and egg wash the top of the Loaf. Bake at gas mark 5 for 25-30 minutes or until deep golden brown.
 
Butter top of loaf when taken out.
 
ALTERNATIVELY:
Same recipe can be used to make brioche buns (pictured below). Shape the dough into small balls instead of loaf shape after the first half hour prove (about 8-10 balls). Place the balls directly onto a pre-greased baking tray leaving an inch space all round each ball for room to grow. Egg wash before baking. Bake at gas mark 5 for 25-30 minutes or until deep golden brown.
 
 
N.B.

The Tang Zhong helps to increase the moisture content of the brioche dough.

​ 400g flour ( 2 cups)
150ml warm water
2 tblspn yoghurt
Baby Spinach leaved 200grms ( 4 handfuls) washed 
Cheddar Cheese ¾ cup grated
Olives 15 pitted and chopped
Onions 1 large chopped
Butter 3 tblspn
1 egg
½ + ½ tspn Himalayan pink Salt
1 ½ tspn Demerara Sugar
1 tspn Yeast
Black pepper ½ tspn
Red chilli powder ½ tspn
Chilli flakes ¼ tspn
 
In a heavy bottom pot on a medium-low flame cook the chopped onions in the butter till transparent add in the spinach cook till wilted, add the black pepper, chilli powder, chilli flakes and ½ tspn of salt. Cook for further two minutes. Switch off the hob and leave to cool on the side.
 
Grate the cheese and chop the olives.
 
Add flour, yeast, salt ( remaining ½ tspn) and sugar in a large mixing bowl.
Add the egg, yogurt, cheese, olive and cooled spinach mix to the dry flour mix.
 
Mix well
 
Next add in the warm water slowly, combining all the dough to a sticky wet consistency (IF it is not too sticky add a little more water, or if it is getting too sticky hold back on some of the water).

Shape into a loaf shape (add some dry flour to your hands if need be), and  pop it in to a pre-greased bread tin. Cover with cling film and leave it to rise for couple of hours in a warm place/ proving drawer or until doubled in size.

Bake at gas mark 4 for 30-40 minutes or until golden-brown on top and sounds hollow when tapped on the underside.
Remove from tin and place on cooling rack for 5-10 minutes. Cut slices and enjoy warm with butter.
 
Top Tip:
For best results, spray or sprinkle a little water 20-25 minutes into baking for a nice crust.