As a pre- adrenaline or endurance breakfast, try these little drop scones which are as light as a feather and take moments to make. Using wholemeal flour instead of refined white flour, they are also a healthier and more sustaining version of the traditional drop scone, or scotch pancake, and are equally good with sweet or savoury accompaniments. (Replace Golden Syrup with Agave Nectar... far better for you and even more delicious... even the kids think so!)
For less active people try them with smoked salmon and scrambled eggs for a special and STILL not too naughty, nutritious weekend brunch treat.
Our blog this year has been punctuated,sadly, by a few, what I can only term, 'Big' Life events, yet every time I sit at my computer (still the useless, dodgy battery, no memory laptop...although this is all set to change VERY soon) to write, I feel so fulfilled, as I am recollecting special times.
There are a few close friends at the moment who are in recovery (from illness, they are not alcoholics!) and so we will both be looking into more wholesome ways to enjoy food and drink, as well, of course, as the occasional indulgence. I haven't quite gone to the extreme of buying my kids carrots for Easter rather than chocolate, but there is a first time for everything! Happy Easter everyone.
My husband's half Irish, so our daughters are quarter Irish, and although we don't celebrate St Patrick's Day at home, I've offered to go into Jasmine's Year Two class and do a cookery demonstration. One of her friends cannot tolerate gluten, hence this recipe being gluten free.
If you ever need to do a cookery demo to 30 kids, with minimal equipment, in a state primary school with no kitchen (yes really), but one small oven in the staffroom, here is it! Happy St Patrick's Day.
Ingredients for fadge cakes
• 1/2 pound mashed potatoes
• 2 tablespoons olive oil
• 3 oz gluten free flour
• 1/2 teaspoon salt
• 1 medium egg, beaten
• 1/2 teaspoon gluten-free baking powder
• 2 tablespoons chopped chives (optional)
• Extra gluten-free flour blend for rolling dough
• Extra olive oil to brush tops before baking
1. Line a large baking sheet with baking paper cut to the size of the try
In a mixing bowl blend mashed potatoes, olive oil and egg.
3. Measure and blend the flour and baking powder in a bowl.
4. Add dry ingredients and mix until combined.
Turn fadge dough out onto a lightly gluten-free floured cutting board. Roll or press the fadge dough with hands to 1/2-inch thickness.
Use a round biscuit cutter to shape the fadge cakes or cut them with a knife in any shape you like. Place on a parchment paper-lined baking sheet.
Brush with olive oil OR melted butter and bake in preheated oven at 200/400 for 20 minutes. Turn and bake for a further 5 mins.
Serve warm spread with Irish butter and a pot of strong tea.
And if the worst comes to the worst, I can always make kebabs and cook them à la Microsoft!