Welcome to Cobalt’s Kitchen Table
Come and join us at Cobalt’s Kitchen Table, where we share recipes and videos and celebrate sharing meals with family and friends.
Thanks to our digital age this is possible for people who are not in the same house, county or country. Share a virtual lunch with a friend far away or have a supper with family you can’t visit at the moment, all from the kitchen table.
Heat oven to 220C/200C Fan/Gas 7 and lightly grease a flat baking tray
- 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
- 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
- Break the egg into a measuring jug, add milk to the ¼ pint mark and stir together
- Add the egg and milk mixture to the dry ingredients and using a broad blunt knife mix until the wet ingredients are well incorporated
- 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
- Put the mixture onto a floured board and pat into a round flat lump about 2” thick. Do not use a rolling pin
- 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.
- Pat your scones tall, using both hands around the sides to make them tall again as the cutters squash them down
- Brush lightly with the dregs of milk and egg from the jug and put a pinch of grated cheese on top
- 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)
- 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.
- 250g Plain flour
- 175g Unsalted butter softened
- 75g Caster sugar
- 397g Condensed milk
- 200g Unsalted butter
- 3 tbsp Caster sugar
- 3 tbsp Golden syrup
- 100g Dark chocolate
- 50g White chocolate
- Preheat your oven to 170c fan and line your
- In a mixing bowl or food processor add your softened butter and caster sugar. Beat together until all the ingredients are combined.
- Add the flour in until mixture starts to form a dough like consistency and starts coming away from the edge of the bowl.
- 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.
- 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.
- 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.
- 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.
Heat oven to 190C/Gas 5 Serves 4 – 6
- 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
- Peel and dice the butternut squash into small cubes, sprinkle with a little vegetable oil
and roast in the oven for 25 minutes
- 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.
- 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
- Add the butternut squash, chicken (optional), and cheese sauce to the pasta, finally
adding the spinach and stirring until fully mixed.
- If the mixture seems a bit dry add some milk as needed
- Transfer the mixture to a casserole dish and sprinkle with breadcrumbs.
- Bake for 25 – 30 minutes or until bubbly and brown on top.
- Cool for 5 minutes before serving
Joan has many special family recipes that are passed down through the family. One of her favourite is a recipe for Irish Soda Bread which was passed on from her Gran and Mum.
“When I put my hands into the flour, soda and buttermilk it reminds me of my childhood, when I’d be standing with more dough on my hands and floor than got into the oven.
I still remember the smell of peat heating the range at my gran’s or apple pies cooking at Mum’s.
Now I’m passing the same treasured memories on to my grandchildren. My grandson said it’s like making sand castles!”
- 250g strong white flour
- 250g wholemeal flour
- Approx. S0g soft butter (optional)
- 1 tsp salt & bicarbonate soda
- Approx. 400ml Buttermilk
Heat oven 200c/Gas 6
- Put baking tray into warm I sprinkle little flour on
- All dry ingredients in large bowl and mix
- Add butter if using rub in
- Make large well centre bowl pour buttermilk slowly absorbing flour. Should be sticky. May need little more buttermilk/milk
- Shape into ball
- Working quick turn out on to floured surface
- Using palm hand shape into circle
- Sharp knife cut deep into loaf shape cross (not right through)
- Sprinkle flour over loaf put into hot oven
- Cook approx. 30mins or until golden brown and sounds hollow
- When cooked wrap in clean tea towel and stand to cool
- Enjoy needs to be eaten same day but freezes well
These wonderful scotch eggs are a regular sight at Cobalt’s Open Gardens. The Handmade Scotch Eggs come in many delicious flavours, take a look at how they are made and come and enjoy them at one of our Open Gardens – Rare Plant Fairs at Quenington April 11th and at Highnam Court July 25th 2021.
- 2 onions
- 1 large butternut squash
- 2 – 4 teaspoons Thai green curry paste (vegetarian if preferred)
- 1/2 can coconut milk
- Vegetable stock
- 500 – 750ml water
- Small handful of fresh coriander roughly chopped
- Roughly chop onions & cook with a little oil in a large pan,
- Peel & roughly chop butternut squash, add squash to pan and fry for about 10 mins
- Add Thai paste to the pan (2 tsp for lesser spice, 4 tsp for spicy) & cook for 2 mins
- Add ½ litre of water & vegetable stock and bring to the boil
- Simmer for approx 30-40 mins until squash is nice & soft
- Add the coconut milk & bring back to boil
- Blend until smooth, then add coriander & season to taste
This is a very popular soup at Moran’s with the customers & staff also, it is a lovely winter warmer & enjoyable to have with some warm crusty bread on a cold crisp day after a lovely walk.
Thank you to Donna from Moran’s for kindly donating this recipe to Cobalt’s Kitchen Table