Welcome to Cobalt’s Kitchen Table

Heat oven to 220C/200C Fan/Gas 7 and lightly grease a flat baking tray

Ingredients:

• 8oz self raising flour
• 1 tsp baking powder
• ¼ tsp chilli powder – optional
• ¼ tsp mustard powder – optional
• ¼ tsp smoked paprika – optional
• Good grinding of black pepper
• 2 – 4oz Cheddar cheese
• 1½ oz margarine
• Milk (less than ¼ pint)
• 1 egg

Method:

1. Put the flour, baking powder, spices, mustard, pepper and margarine into a mixing bowl and swiftly and lightly rub the margarine into the dry ingredients
2. Break the egg into a measuring jug, add milk to the ¼ pint mark and stir together
3. Add the egg and milk mixture to the dry ingredients and using a broad blunt knife mix until the wet ingredients are well incorporated
4. Using your hands bring the mixture together, ensuring you include any dry ingredients left at the bottom of the bowl. The mix should be sticky but able to be patted into shape. A shake of extra flour can be added if it’s too sticky, or a smidge of milk if too dry
5. Put the mixture onto a floured board and pat into a round flat lump about 2” thick. Do not use a rolling pin
6. Using round cutters of any size you like (I like making some small and some large to cater for all appetites) cut out your scones, re shaping the mixture to use it all up.
7. Pat your scones tall, using both hands around the sides to make them tall again as the cutters squash them down
8. Brush lightly with the dregs of milk and egg from the jug and put a pinch of grated cheese on top
9. Bake in a hot oven for around 10 minutes, (I turn the baking sheet half way through to ensure they all cook evenly but you know your oven, so do what is best for you)
10. Cool on a rack and put in an airtight container as soon as they are cool, if there are any that last this long!

I make these for Cobalt’s open gardens and serve them with cheese. They are also delicious with soup as an alternative to bread.

Video Tutorial

Shortbread:

• 250g Plain flour
• 175g Unsalted butter softened
• 75g Caster sugar

Caramel:

• 397g Condensed milk
• 200g Unsalted butter
• 3 tbsp Caster sugar
• 3 tbsp Golden syrup

Topping:

• 100g Dark chocolate
• 50g White chocolate
• Preheat your oven to 170c fan and line your

Method:

1. In a mixing bowl or food processor add your softened butter and caster sugar. Beat together until  all the ingredients are combined.
2. Add the flour in until mixture starts to form a dough like consistency and starts coming away from the edge of the bowl.
3. Press the mixture into your dish and use a fork to indent a pattern on top. Cook in the oven for 25-30 minutes until golden brown. Once cooked take out of the oven and leave to cool.
4. While your shortbread is cooling you can start to make your caramel. Add the butter, condensed milk, sugar and golden syrup to a pan on a low heat. Once all the ingredients have melted and the sugar has dissolved you can turn the heat up. You need to be constantly stirring (I use a wooden spoon) your caramel as you don’t want it to catch. After around 5-7 minutes the mixture should start to thicken. If when you lift your spoon out of the pan it is coated nicely with the caramel it is then ready to be poured
   over the shortbread. Leave to chill in a fridge until it has set.
5. When the caramel has cooled and set you can start to melt your chocolate. I always do it in the microwave. Heat your dark chocolate and white chocolate in separate heatproof dishes. You don’t want to burn your chocolate so whichever way you do this take your time. Pour the dark chocolate over your caramel and spread over evenly in a thin layer. Dot over the white chocolate and use a skewer in a wave motion to swirl the chocolate. Move quickly as you don’t want the chocolate to start setting.
6. Wait for chocolate to set and enjoy!!!

Thank you to Jess from Feed Me Cotswolds for kindly donating this recipe and the video of how to make Millionaire Shortbread.

Video Tutorial

Heat oven to 190C/Gas 5 Serves 4 – 6

Ingredients:

• 500g short pasta such as fusilli or conchiglie
• 1 Small butternut squash
• 2 handfuls of Spinach
• 130 ml Milk
• 130g Sour cream
• 120g Cream cheese
• 30ml Frank’s Buffalo wing sauce (found in supermarkets with ketchup and sauces)
• 260g Cheddar cheese grated
• 200g Cooked shredded chicken (optional and can be done by roasting a chicken breast for
  25 – 30 minutes until cooked)
• 40g Breadcrumbs

Method:

1. Peel and dice the butternut squash into small cubes, sprinkle with a little vegetable oil
   and roast in the oven for 25 minutes
2. Bring a large pan of water to the boil and cook the pasta for 1 minute less than the
   packet instructions. Drain and return to the pan.
3. Meanwhile bring the milk to a gentle simmer in a medium pan and whisk in the sour
   cream, cream cheese and buffalo sauce until smooth, then whisk in the grated
   cheddar until melted and well combined
4. Add the butternut squash, chicken (optional), and cheese sauce to the pasta, finally
   adding the spinach and stirring until fully mixed.
5. If the mixture seems a bit dry add some milk as needed
6. Transfer the mixture to a casserole dish and sprinkle with breadcrumbs.
7. Bake for 25 – 30 minutes or until bubbly and brown on top.
8. Cool for 5 minutes before serving