Vanilla Cranberry Scones

Oh my GOODNESS! These light and lovely scones are quick to make… even quicker to eat! I’ve taken a few of my favourite scone recipes from over the years and blended & tweaked them using my own favourite tricks and Twisted Gourmet sugars. You’re going to like these….

PREHEAT OVEN TO 400 degrees

INGREDIENTS:

1 3/4 cups all purpose flour

3 Tbsp Twisted Gourmet Vanilla Sugar plus 1 teaspoon

1 Tbsp Twisted Gourmet Yukon Wild Cranberry Sugar

2 1/2 tsp baking powder

1/4 tsp salt

3/4 cup unsalted butter (chilled or frozen)

3/4 cups wild yukon low-bush cranberries (other berries can be used, of course)

1 egg

1 tsp pure vanilla extract OR vanilla bean paste (I use President’s Choice Madagascar Bourbon Vanilla Bean Paste)

4-6 Tablespoons half-and-half cream plus 1 tsp

METHOD:

COMBINE flour,  Twisted Gourmet Vanilla Sugar, baking powder and salt in a large bowl.

ADD butter, either frozen & grated (my preference) or chilled & cut in with a pastry blender until the mixture resembles coarse crumbs.

IN ANOTHER BOWL  toss wild cranberries with 1 tsp Twisted Gourmet Vanilla Sugar. Add berries to flour/butter mixture.

IN SMALL BOWL beat 1 egg. Add vanilla extract OR vanilla bean paste

ADD egg mixture and 4-6 tablespoons (as needed) of half & half cream to the flour/butter/berry mixture until the mixture is moist enough to pull away from the edges of the bowl.

TURN DOUGH ONTO LIGHTLY FLOURED SURFACE.  Knead gently 8-10 times. The berries will explode in a very dramatic fashion, staining the dough, your hands and work surface…. be ready (this is exactly when the doorbell will ring… happens every time)

Press or roll dough to about 1/2 inch thick. I prefer to make a long rectangle of dough, cutting it into small triangles. You can cut circles with a biscuit cutter, create one large circular scone which you slice into wedges before baking, whichever you prefer.

Lightly brush tops of scones with 1 tsp half-and-half. Sprinkle with Twisted Gourmet Wild Yukon Cranberry Sugar.

Bake 11-14 minutes until golden brown. Baking time will depend on size of scones.  Serve warm with butter for maximum yum.

 

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Twisted Chickpea Curry

 

Delicious, quick & easy, this nutritious vegetarian dish will make a welcome addition to your meatless Monday rotation. You might even be tempted to cook it again on Thursday… and maybe Sunday. A wonderful thing about this richly flavourful dish is that it somehow tastes even BETTER on the 2nd day. So make sure you make enough for leftovers!

Ingredients:

2 Tbsp neutral oil (I use sunflower or safflower oil)

2 Tbsp Twisted Curry Blend  (I use up to 3 Tbsp, depending on how spicy I’m feeling)

1 large onion cut in wedges

1 796 ml (28oz) can whole tomatoes with liquid

1 large or 2 medium carrots, diced

1 540 ml (19 oz) can chick peas, well rinsed & drained

1 cup coconut milk or coconut cream

1 cup chopped fresh spinach

 

Method: 

Heat a large pan or wok to medium high heat. Add oil and heat a few moments.

Add the Twisted Curry powder; fry the spice in the oil for about 2-3 minutes or until it becomes quite aromatic.

Add onion to pan and sauté until the onion just begins to soften and release moisture.

Gradually add the tomatoes, mashing somewhat with the back of a spoon. Keep some large chunks of tomato but allow some to be quite pulverized to thicken the sauce.

Add diced carrots & chick peas.

Cover, reduce heat to medium low and allow to simmer for 20-30 minutes, or until carrots are soft. Add spinach & coconut milk (more or less to taste; if you find the curry too spicy or too strong, a bit more coconut milk will smooth it).

Serve with rice, chapatis or warm naan bread if you wish, but it makes a wonderful hearty meal on its own and trust me when I say you’re going to like the leftovers even better tomorrow!

 

 

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