We love swirls. Sweet or savoury, they are an easy way to make eye-catching office munchies or a traybake to share at a party. These swirls are a take on a recipe from the Smitten Kitchen cookbook, which we handily ‘borrowed’ from G’s sister on an extended (never-ending) loan. Oh well. More time to bake all of the deliciousness.
Makes 24 perfect for sharing or 12 as more of a substantial lunch.
375g plain flour
1 tsp salt
1 tbsp sugar
7g dried fast-action yeast
150 ml milk
80 ml water
55g butter, melted, plus a bit extra
1 medium onion
1 tbsp wholegrain mustard
salt and pepper
1 tbsp onion chutney
Begin by making up the dough. Sift the flour into a large mixing bowl, add the salt to one side of the bowl and yeast to the other. Throw in the sugar and pepper wherever you fancy. Pour in the melted butter, add the milk and mix well, then continue to add the water more slowly until you reach a slightly sticky-consistency dough. Throw out onto a lightly floured surface and knead for around ten minutes.
Leave to prove in an oiled bowl until doubled. Meanwhile if you fancy, you can begin grating the cheese and the onion into a bowl.
When the dough has proved, tip out onto a well-floured surface and roll out to approximately 48 cm x 30 cm if you want many to share, or 36 cm x 30 cm if you want them more for a substantial snack. Brush on a little melted butter to help everything stick before spreading on the mustard. Season well. Sprinkle on the cheese and onion evenly before rolling towards you, along the 48 cm or 36 cm edge, to make a tight roll.
Cut the roll into 24 x 2 cm slices if making them to share or 12 x 2.5 cm swirls if making them for lunch. Line one or two deep baking trays with baking paper (depending on how many you’re making). Fit 12 swirls snugly into the tray – obviously if making 24 smaller swirls, you will need two trays. Leave to prove for around an hour in a warm place until the swirls are merging into each other.
Bake for 20-25 minutes at 170*C until golden brown. Whilst they are still hot, mix the chutney with the water in a small glass or bowl. Brush the tops of the swirls with the glaze to give a wonderful sticky shine that makes them look irresistible.
Ooooh, see what I did there? Clever. ‘Cause it’s got berries in and it’s purple. See?
Makes about 1lb
2 red onions, chopped
1 red chilli, finely chopped
100g caster sugar
4 thumb-sized pieces ginger, finely chopped
3 tbsp wholegrain mustard
1 tsp cayenne pepper
1 lemon, halved (for pectin)
3-4 pieces cooked beetroot
100ml red wine vinegar
50ml balsamic vinegar
Combine all the ingredients apart from the vinegars and beetroot in a deep casserole dish. Stir over a medium heat until most of the blackberries have smushed down (approx. 20 minutes). Add the vinegars and beetroot and simmer until thick (approx. another 20-30 mins) stirring as and when. Leave to cool before transferring to sterilised jars.
The way I tell whether it’s a good consistency is drawing a spoon through the mixture – if liquid immediately fills the gap then keep it simmering, if liquid oozes in slowly then your pretty much done! It’s not very scientific but it works well enough for me.
That’s right folks, we’re back on the chutney bandwagon. This one is sweet, tangy and comes with a bit of a kick.
Makes 1½ lbs
7 red onions, chopped
2 white onions, chopped
1 pepper – red, yellow, orange, green, purple, whatever! – chopped
4-5 cloves of garlic, finely chopped
2-3 chilli peppers, finely chopped
120g dark brown sugar
275 ml balsamic vinegar
50ml red wine vinegar
4 sprigs rosemary, finely chopped
3 bay leaves
stick of cinnamon
Again, apologies for all the chopping. It should look something like this by the end of it all:
If you’re not crying your eyes out with all those onions then you’re made of sturdier stuff than us!
Heat some oil on a low heat in a big pan and add the onion, garlic, bay leaves, rosemary and cinnamon stick. Cook for 15-20 minutes until soft then add the pepper and chilli and cook for a further 5 minutes. Add all the vinegar and sugar and reduce, still on a low heat, until thick and sticky. Remove the bay leaves if they start to go too soggy. Spoon into sterilised jars or throw some straight onto a fat wedge of cheese and scoff shamelessly.
So, after 2 hours of chopping, stirring, boiling and baking we (re)created possibly the best cream tea we have ever had. Boom. Make sure to check out the recipes below the picture!
We had our savoury scones with some extra mature cheddar (anything less is a crime) and could have done with some clotted cream with our sweet scone, alas…we were too lazy to go to the shop…!
Based on the menu of Cordial and Grace tea-shop in Bristol.
Cheddar & Mustard Scone
Tomato & Red Onion Chutney
Stem Ginger Scone
Rhubarb & Ginger Jam
When in Bristol for the Jubilee weekend we had afternoon tea at a wonderful little café. It consisted of savoury and sweet scones, with chutney and jam respectively. They were so bloody scrumptious we thought we’d attempt to replicate them. Here is the recipe for our savoury chutney. The corresponding savoury scone recipe is here, the sweet scone here and the jam here. Magic.
400g ripe tomatoes
3 cooking apples
200g light muscovado sugar
2g pectin (optional)
300g red onions
1 tsp salt
1 tsp ground ginger
150ml cider vinegar
50ml balsamic vinegar
1 clove of garlic
1 tsp rosemary
Chop up all the vegetables into small chunks. Grate the garlic. Put all the ingredients (except one chopped apple – save this until later) into a large pan and bring to the boil over a medium heat. Keep checking on it and stir regularly, it should take around an hour for the sauce to thicken but this is just a guide. Add the remaining apple when you feel that your chutney is at a suitable consistency and reduce for a further 5 minutes. This will give your chutney a bit of extra bite and as fans of crunch in spreads (chunky pickle and whole nut peanut butter for example) this is good by us. Take it off the heat and spoon it into hot, sterilised jars. Seal the jars and allow to cool. Keep in the fridge and eat within a few months.
There are a few ways of doing this, but we find the easiest is to wash them by hand in hot soapy water. Dry them in the oven on a very low setting (around 70°) for around ten minutes. Put the jam into the jars whilst both are still hot. Remember that if you cool glass jars very quickly (put them in cold water whilst still hot) they will probably crack, so don’t do that.