I love to cook and bake, and one of the delights of my cooking was this, which is a French pastry case called Pate Sucree, filled with strawberries Chantilly cream, and then adorned with more strawberries, passion fruit and a sprig of mint. All hand made by me, the strawberries and mint from the garden, the cream made by me too, but the passion fruit was shop bought.
Second recipe in the lavender range.
Self-raising flour, for dusting
2 teaspoons dried lavender buds
375g self-raising flour
1 tablespoon caster sugar
Prep: 20 mins | Cook: 15 mins | Makes 12
- Preheat oven 220 C / Gas 7. Dust a baking tray with self-raising flour. Give the lavender buds a short blitz in a food processor, so that it is a coarse powder.
- Sieve 375g self-raising flour into medium bowl, add lavender and caster sugar. Using your fingertips, rub butter into the mixture until it resembles fine breadcrumbs.
- Add milk. Use a blunt knife to mix until dough begins to come together. Turn out onto a lightly floured surface and knead gently until dough comes together. Do not over-knead.
- Flatten dough with palm of your hand until about 2cm thick. Use a 5cm round cutter or a drinking glass to cut out your scones. Place onto prepared baking tray 1cm apart. Brush with additional milk.
- Bake in preheated oven for 14-16 minutes or until golden and cooked through.
- Place on a wire rack and let cool.
- Cut in half, smear in salted butter.
Although not the best photo (used my iPhone) I can truly say they are totally delicious, and I will be making more.
I love my food, and I love to cook and bake, and anyone who knows me will confirm that.
I decided at the age of 14 that I wanted to become a chef, which came as a surprise really as both my parents were average in the cooking department, with the odd experimental flourish into Chinese cooking. However, as with a lot of things in the mind of a 14 year old boy, boredom levels increased, and with suggestions that “there is no money in catering”, I decided after passing my catering exams that it was not a career choice I was to take.
It is now 25 years after passing those exams, which were pitiful to say the least, and I am into food more than ever. One friend said that I missed my calling in life as I talk about food, and cooking with such passion. Knowing what I know now, I wish I had decided to go with my passion and become a chef. I am 42 very soon, and know that it is too late to change my career path, even though I am between jobs, which is a shame, so I look to have a career in my own kitchen, serving food to my partner, and any guests that I invite along the way.