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Cooks"},"subtitle":{"type":"html","$t":""},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Belinda+Jeffrey?alt=json-in-script\u0026max-results=6"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/search\/label\/Belinda%20Jeffrey"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Belinda+Jeffrey\/-\/Belinda+Jeffrey?alt=json-in-script\u0026start-index=7\u0026max-results=6"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"7"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-6262813498402240044"},"published":{"$t":"2020-04-22T14:10:00.001+10:00"},"updated":{"$t":"2020-04-22T14:10:21.547+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Belinda Jeffrey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones"}],"title":{"type":"text","$t":"Small Batch Scones"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EToday's recipe is a teeny-tiny batch of four scones to serve two people! (Or one hungry person, no judgement). They can be made super quickly and are perfect for an isolation treat with no wastage and no leftovers!\u003C\/div\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FGSTdbESxXM\/Xp-2ozm2x0I\/AAAAAAACOU8\/NWnjenGKwcwhu7pvuywcRneim7b-lGZngCLcBGAsYHQ\/s1600\/Small%2BBatch%2BScones.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Scones with jam and cream\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-FGSTdbESxXM\/Xp-2ozm2x0I\/AAAAAAACOU8\/NWnjenGKwcwhu7pvuywcRneim7b-lGZngCLcBGAsYHQ\/s640\/Small%2BBatch%2BScones.jpg\" title=\"Scones with jam and cream\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall Batch Scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI'm so excited about this recipe today - small batch scones! I love baking (duh), and now that we're socially distancing I've got so much more time to bake. (Hooray). However, without my usual social outlets - having people over, visiting friends and family, even going to the office - it's really hard to get through baked goods, and it feels wasteful (not to mention unhealthy) to bake so much.\u003C\/div\u003E\u003Cbr \/\u003EFor this avid baker, the solution is not baking less frequently, but just baking in smaller quantities. With that in mind, I've developed this small batch scone recipe and I'm really happy with it! It makes four scones, which I would consider as the perfect amount for two people. It's just a standard scone recipe, made in tiny quantities, with a few little technique tweaks to accomodate the smaller amount of dough. Let's take a look.\u003Cbr \/\u003E\u003Cbr \/\u003EIt starts with the regular step of rubbing cold butter into the dry ingredients. With this small amount - just half a cup of self raising flour and twenty grams of cold butter - it barely takes any effort. I certainly wouldn't bother using a mixer or processor for this step.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-N9dFxm8o9WE\/Xp-4lgIN4vI\/AAAAAAACOVU\/SFjgj79Sn3gF6KsaOfin8KTTdALQr1Z7QCLcBGAsYHQ\/s1600\/Butter%2Band%2Bflour.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Butter and flour for scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-N9dFxm8o9WE\/Xp-4lgIN4vI\/AAAAAAACOVU\/SFjgj79Sn3gF6KsaOfin8KTTdALQr1Z7QCLcBGAsYHQ\/s640\/Butter%2Band%2Bflour.jpg\" title=\"Butter and flour for scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EDry ingredients and butter for scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ETa-dah! You know you're done when the the mixture looks like breadcrumbs and the butter is reasonably evenly dispersed throughout the flour.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-traUHpt-KRY\/Xp-46reEpQI\/AAAAAAACOVc\/btuugyG509IUSzC-nmMelWmAbwE7unIbwCLcBGAsYHQ\/s1600\/Butter%2Band%2Bflour%2Bmixed.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Rub the butter into the flour\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-traUHpt-KRY\/Xp-46reEpQI\/AAAAAAACOVc\/btuugyG509IUSzC-nmMelWmAbwE7unIbwCLcBGAsYHQ\/s640\/Butter%2Band%2Bflour%2Bmixed.jpg\" title=\"Rub the butter into the flour\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ERubbed butter and flour\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EFrom here you just need to stir in the liquid using a flat knife (a butter knife or small palette knife would be ideal). In my opinion, the best liquid for scones is buttermilk - the tangy flavour is gorgeous, and the acid in the buttermilk makes the finished product so fluffy and tender! I love buttermilk a lot, and almost always have a carton of buttermilk on the go in the fridge. (It's fab in \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2018\/07\/diner-style-buttermilk-pancakes.html\"\u003Epancakes\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.kingarthurflour.com\/recipes\/classic-sourdough-waffles-or-pancakes-recipe\"\u003Ewaffles\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2016\/08\/banana-buttermilk-cake.html\"\u003Ebanana cake\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2015\/03\/peach-and-berry-breakfast-cobbler-with.html\"\u003EAmerican-style biscuits\u003C\/a\u003E, and it makes the \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2018\/07\/diner-style-buttermilk-pancakes.html\"\u003Ebest pie dough\u003C\/a\u003E). However, I know it's not always a standard ingredient for everyone, so if you don't have or can't find buttermilk, regular milk will do as well. (You can also add a spoonful of plain or Greek yogurt to the milk to boost the acidity).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-p5OJ-gfF-es\/Xp-5Utz-7XI\/AAAAAAACOVk\/l5rkrBM8RJMR7m3d9VMRc9k7FohPYMS6QCLcBGAsYHQ\/s1600\/Scone%2Bdough.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Scone dough\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-p5OJ-gfF-es\/Xp-5Utz-7XI\/AAAAAAACOVk\/l5rkrBM8RJMR7m3d9VMRc9k7FohPYMS6QCLcBGAsYHQ\/s640\/Scone%2Bdough.jpg\" title=\"Scone dough\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScone dough, all mixed\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EIn a regular-sized batch of scones, you'd roll out the dough and cut it out with a cutter, gathering and re-rolling the scraps until it's all used up. However, for this tiny quantity, it makes much more sense just to gather up the dough into a squat rectangle, and cut it into four squares.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OtUc2GKfiNE\/Xp-5oA1gCfI\/AAAAAAACOVs\/n3ALC8C_4X8n5OS76907M9g1tGpoE4mPACLcBGAsYHQ\/s1600\/Scone%2BRectangle.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Scone dough\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-OtUc2GKfiNE\/Xp-5oA1gCfI\/AAAAAAACOVs\/n3ALC8C_4X8n5OS76907M9g1tGpoE4mPACLcBGAsYHQ\/s640\/Scone%2BRectangle.jpg\" title=\"Scone dough\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScone dough\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI suggest using a sharp knife, and cutting straight down and up in one firm motion - no sawing back and forth horizontally. This is so you don't smoosh up the edges and impede the rise in the oven.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yfferAV0l0w\/Xp-54HvMlkI\/AAAAAAACOV0\/8PLfkcBcyaoL9yPaskA_8naOrDXeYJkEwCLcBGAsYHQ\/s1600\/Raw%2Bscones.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-yfferAV0l0w\/Xp-54HvMlkI\/AAAAAAACOV0\/8PLfkcBcyaoL9yPaskA_8naOrDXeYJkEwCLcBGAsYHQ\/s640\/Raw%2Bscones.jpg\" title=\"Scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScones!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI like brushing these with a little milk before baking, to help them go golden. In previous \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2012\/06\/scones.html\"\u003Escone recipes\u003C\/a\u003E I've used a double layer of egg yolk glaze, which makes them super shiny, but here it seems a little wasteful to crack open an egg only to use a teaspoonful or so.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ZEVXc_DnJDo\/Xp-6R1fU18I\/AAAAAAACOV8\/IsbSugO5ZSM790Z2ePSlGIXDf-E_Uz4UwCLcBGAsYHQ\/s1600\/Glazed%2Bscones.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-ZEVXc_DnJDo\/Xp-6R1fU18I\/AAAAAAACOV8\/IsbSugO5ZSM790Z2ePSlGIXDf-E_Uz4UwCLcBGAsYHQ\/s640\/Glazed%2Bscones.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EGlazed scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThat's about it! Bake for fifteen to twenty minutes while you put a pot of tea on and whip some cream.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-vDWHz3bWwjI\/Xp-3llu01VI\/AAAAAAACOVM\/Lef9zenAgaUVxumz6GA4NTnxhfMvGUeLgCLcBGAsYHQ\/s1600\/Small%2BBatch%2BScones%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-batch Scones\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-vDWHz3bWwjI\/Xp-3llu01VI\/AAAAAAACOVM\/Lef9zenAgaUVxumz6GA4NTnxhfMvGUeLgCLcBGAsYHQ\/s640\/Small%2BBatch%2BScones%2B3.jpg\" title=\"Small-batch Scones\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall batch Scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThese scones are soooo lovely - super light and fluffy with a gorgeous crisp crust. They are easy to make (it takes longer to explain how to make them than it actually takes to make them). Perfect treat for us isolators \/ quarantinerinos!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wNtcy5fjyOU\/Xp-25E5TuVI\/AAAAAAACOVE\/2JWc7bxiMWEdBHpXcu9inMn_xOR_9GF8ACLcBGAsYHQ\/s1600\/Small%2BBatch%2BScones%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Scones\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-wNtcy5fjyOU\/Xp-25E5TuVI\/AAAAAAACOVE\/2JWc7bxiMWEdBHpXcu9inMn_xOR_9GF8ACLcBGAsYHQ\/s640\/Small%2BBatch%2BScones%2B2.jpg\" title=\"Small-Batch Scones\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall batch scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003EEnjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003ESmall Batch Scones\u003C\/b\u003E\u003Cbr \/\u003EA recipe by Sarah Cooks, adapted from Belinda Jeffrey's \u003Ci\u003EMix and Bake\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E1\/2 cup self raising flour\u003Cbr \/\u003E1 and 1\/2 teaspoons caster sugar\u003Cbr \/\u003EPinch of salt\u003Cbr \/\u003E20 grams cold butter\u003Cbr \/\u003E1\/4 cup buttermilk\u003Cbr \/\u003EOptional: 1 tablespoon milk, for brushing the tops\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003EPreheat the oven to 200C.\u003Cbr \/\u003EPlace the flour, sugar and salt in a bowl and stir to combine.\u003Cbr \/\u003ECut the butter into small pieces and rub it into the flour with your fingertips until it resembles fine breadcrumbs.\u003Cbr \/\u003EPour the buttermilk in, and stir together with a butter knife or pallet knife until the dough comes together.\u003Cbr \/\u003ETip onto a lightly floured surface and press the dough into a rectangle of about 4 centimetres thickness.\u003Cbr \/\u003ECut into four squares using a sharp knife. Press straight up and down and don't use a back-and-forth sawing motion. (This is to help the scones rise as best they can).\u003Cbr \/\u003EPlace the squares onto a baking tray lined with baking paper, with a couple of centimetres space in between.\u003Cbr \/\u003EBrush the tops with milk if desired.\u003Cbr \/\u003EBake for 15-20 minutes, or until golden brown and cooked through.\u003Cbr \/\u003EAllow to cool slightly and serve with jam and cream.\u003Cbr \/\u003EMakes 4 scones, serves 2\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOther scone recipes:\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2015\/03\/white-chocolate-and-raspberry-scones.html\"\u003ERaspberry and White Chocolate Scones\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2015\/03\/peach-and-berry-breakfast-cobbler-with.html\"\u003EPeach and Berry Breakfast Cobbler with Oaty Buttermilk Biscuits\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2014\/05\/spelt-buckwheat-and-buttermilk-scones.html\"\u003ESpelt, Buckwheat and Buttermilk Scones\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2013\/04\/date-scones.html\"\u003EDate Scones\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2012\/06\/scones.html\"\u003EScones\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/6262813498402240044\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6262813498402240044"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6262813498402240044"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html","title":"Small Batch Scones"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-FGSTdbESxXM\/Xp-2ozm2x0I\/AAAAAAACOU8\/NWnjenGKwcwhu7pvuywcRneim7b-lGZngCLcBGAsYHQ\/s72-c\/Small%2BBatch%2BScones.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-29736918658289744"},"published":{"$t":"2015-12-29T20:43:00.000+11:00"},"updated":{"$t":"2017-12-25T00:33:34.094+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Belinda Jeffrey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas 2015"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cocktails"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Entertaining"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigella"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pavlova"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salad"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwich"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seafood"}],"title":{"type":"text","$t":"Christmas 2015: The Ham Dinner, and other deliciousness"},"content":{"type":"html","$t":"\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-bsWDck7xeRo\/VoERZTxWbNI\/AAAAAAAAvDM\/Xo-VkFNb2eU\/s1600\/Untitled-1.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-bsWDck7xeRo\/VoERZTxWbNI\/AAAAAAAAvDM\/Xo-VkFNb2eU\/s1600\/Untitled-1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETreacle-glazed ham, Christmas outfit\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EOn Sunday night we had two of our oldest friends over for dinner, and I pulled out one of my favourite festive meals - a glazed ham with peas and mac and cheese.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cb\u003E\u003Ci\u003EA Festive Dinner for Four\u003C\/i\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003ELychee Spritzers\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003EPrawn Cocktail Lettuce Cups\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003ETreacle-Glazed Ham\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003EPetits Pois à la Française\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003ESweet Potato Macaroni and Cheese\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003ESpiced Peaches\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003EPavlova\u003C\/i\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESo, you can see I've done the ham and peas festive meal many times before (in \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2008\/12\/christmas-2008-ham-night.html\"\u003E2008\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2009\/12\/ham-dinner.html\"\u003E2009\u003C\/a\u003E,\u0026nbsp;\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2010\/12\/christmas-eve-dinner.html\"\u003E2010\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2011\/12\/luxurious-pre-christmas-dinner.html\"\u003E2011\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2013\/12\/christmas-eating.html\"\u003E2013\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2014\/12\/christmas-2014.html\"\u003E2014\u003C\/a\u003E), usually with mac and cheese or a potato-based side. It's a great combo! Comforting but not stodgy, rich but not excessive.\u003Cbr \/\u003E\u003Cbr \/\u003EThis year I tried Nigella's treacle glazed ham from \u003Ci\u003ESimply Nigella\u003C\/i\u003E\u0026nbsp;(and I'm still planning on doing a round-up post of all the lovely recipes I've been making from Queen Nigella's latest book!) Her recipe instructs you to purchase a gammon (i.e. raw ham), and slowly cook it in a low-low-low oven for 12-24 hours, before studding with cloves and glazing in a treacle-mustard-sugar mixture. However, raw ham is extremely difficult to come by here in Australia. Our hams here are usually already smoked and cooked when you purchase them - they can be eaten cold straight away, or heated through if you prefer them hot. (During my \u003Ci\u003E\u003Ca href=\"http:\/\/sarah-discovers-how-to-eat.blogspot.com.au\/\"\u003ESarah Discovers How to Eat\u003C\/a\u003E\u003C\/i\u003E\u0026nbsp;days, I always made Nigella's\u0026nbsp;\u003Ca href=\"http:\/\/sarah-discovers-how-to-eat.blogspot.com.au\/search\/label\/Ham\"\u003Ehams\u003C\/a\u003E using pickled pork, which is the closest thing to raw ham that's readily available).\u003Cbr \/\u003E\u003Cbr \/\u003ESo, for this meal, I bought a regular boneless ham and skipped the slow-cooking. All that I needed to do was to stud it with cloves and glaze it, before baking it in a 200C oven for half an hour, until it was heated through and burnished on the outside. N.B. this was for a one-kilo boneless ham, cutely called a \"ham nugget\" from \u003Ca href=\"http:\/\/www.petergbouchier.com.au\/\"\u003EPeter Bouchier\u003C\/a\u003E. If it were a larger ham, I'd suggest wrapping it up in foil and baking at 180C until hot all the way through, then glazing it and baking at 200C for 20 minutes. This way it can heat through without the glaze burning.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-3rdjzmpqM0I\/VoESRdWV3mI\/AAAAAAAAvDU\/5fCDS1hV-5s\/s1600\/IMG_8674%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-3rdjzmpqM0I\/VoESRdWV3mI\/AAAAAAAAvDU\/5fCDS1hV-5s\/s1600\/IMG_8674%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EClove-studded ham\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-WCQSrmItL_s\/VoETQIixQyI\/AAAAAAAAvDc\/gW8ggAHng8E\/s1600\/IMG_8677%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-WCQSrmItL_s\/VoETQIixQyI\/AAAAAAAAvDc\/gW8ggAHng8E\/s1600\/IMG_8677%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETreacle-glazed, clove-studded ham\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe mac and cheese of choice was Nigella's sweet potato mac and cheese, again from \u003Ci\u003ESimply Nigella\u003C\/i\u003E. This is a regular mac and cheese (i.e. a white sauce, cheese and cooked pasta), with the addition of mashed sweet potato. (Plus a little paprika, mustard and sage for extra flavour). Super delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-NcyrHlmOSU0\/VoETf-AuRfI\/AAAAAAAAvDk\/Hx53jyGcU6A\/s1600\/IMG_8682%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-NcyrHlmOSU0\/VoETf-AuRfI\/AAAAAAAAvDk\/Hx53jyGcU6A\/s1600\/IMG_8682%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESweet potato mac \u0026amp; cheese, ready for the oven\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThere was actually more than enough mac and cheese mixture to fill my enamel dish (and I knew that the amount in this dish would serve four generously as a side), so I took the remaining mixture and portioned it into individual mini tins, let them cool and refrigerated them for another lunch we were hosting the next day.\u003Cbr \/\u003E\u003Cbr \/\u003ENigella's \u003Ca href=\"http:\/\/www.nigella.com\/recipes\/view\/spiced-peaches-95\"\u003Espiced peaches\u003C\/a\u003E! Interestingly enough, it's really hard to get peach halves in syrup these days - almost all the tinned fruit I saw at the supermarket was in juice. I think the colours of this one are so lovely and festive.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-dR5kxuxf2DU\/VoETppK_xUI\/AAAAAAAAvDs\/ugIKAGDiqjk\/s1600\/IMG_8679%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-dR5kxuxf2DU\/VoETppK_xUI\/AAAAAAAAvDs\/ugIKAGDiqjk\/s1600\/IMG_8679%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESpiced peaches\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EHere's the ham! It goes dark quite quickly due to the treacle in the glaze, but certainly didn't taste burnt.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-XuXXTmXn6NI\/VoET3gzsWGI\/AAAAAAAAvD0\/n5hOimeBoMg\/s1600\/IMG_8688%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-XuXXTmXn6NI\/VoET3gzsWGI\/AAAAAAAAvD0\/n5hOimeBoMg\/s1600\/IMG_8688%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBaked treacle-glazed, clove-studded ham\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESandra was on starter duty on this night, and she outdid herself with these fabulous lychee spritzer cocktails (prosecco, soda water, lychee and lychee juice)...\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-8e--zzQlSfM\/VoEUHtiGUrI\/AAAAAAAAvD8\/Y4VZAodHpzA\/s1600\/IMG_3811%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-8e--zzQlSfM\/VoEUHtiGUrI\/AAAAAAAAvD8\/Y4VZAodHpzA\/s1600\/IMG_3811%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELychee spritzer\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E... as well as these super pretty prawn cocktail lettuce cups! (Gem lettuce leaf, sliced avocado, lemon juice, salt, pepper, cooked prawn, cocktail sauce). Yum! I had been thinking about making prawn rolls (i.e. prawn cocktail mix in mini brioche buns) but I think that would have been way too filling before a big meal of ham! These were just perfect.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-sACWjcnDGwg\/VoEURbtxjmI\/AAAAAAAAvEE\/kJOwNL8vO4c\/s1600\/Untitled-2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-sACWjcnDGwg\/VoEURbtxjmI\/AAAAAAAAvEE\/kJOwNL8vO4c\/s1600\/Untitled-2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPrawn cocktail lettuce cups\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnd here's dinner! I love how it \u003Ci\u003Ejust \u003C\/i\u003Efit on our table.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-grJV_yqj6ng\/VoEUd8QuckI\/AAAAAAAAvEM\/VGdxMeuPaS8\/s1600\/IMG_3832%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-grJV_yqj6ng\/VoEUd8QuckI\/AAAAAAAAvEM\/VGdxMeuPaS8\/s1600\/IMG_3832%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EDinner!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe ham was just gorgeous! I've decided that Peter Bouchier hams are now my favourite - I'll continue buying their hams every Christmas! It's got the perfect level of salt and smoke - deelicious. I loved the treacle glaze too (what is it about caramelised sugar and pork fat together that is just so good?) As you can see, some of the glazey bits fell off because the fat layer was a bit thick but I made sure to keep them because they were so damn tasty.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-Wcwiwd5hDKo\/VoEUnMv1fRI\/AAAAAAAAvEU\/s68QzbeoCcE\/s1600\/IMG_8692%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-Wcwiwd5hDKo\/VoEUnMv1fRI\/AAAAAAAAvEU\/s68QzbeoCcE\/s1600\/IMG_8692%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESliced ham\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI really like Nigella's spiced peaches - the combo of sweetness and spicy warmth is just great with ham.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-EsjqKgY7usg\/VoEUwVqZgwI\/AAAAAAAAvEc\/N9mpGx7Ez6Q\/s1600\/IMG_8695%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-EsjqKgY7usg\/VoEUwVqZgwI\/AAAAAAAAvEc\/N9mpGx7Ez6Q\/s1600\/IMG_8695%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESpiced peaches\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-ITS-BnT1hM0\/VoEV2EiyI8I\/AAAAAAAAvEo\/0CMH_KoC_Wg\/s1600\/IMG_8691%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-ITS-BnT1hM0\/VoEV2EiyI8I\/AAAAAAAAvEo\/0CMH_KoC_Wg\/s1600\/IMG_8691%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESweet potato mac \u0026amp; cheese\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-0L5Vy5WIpcs\/VoEV_DmwoEI\/AAAAAAAAvEw\/hmllFXAerFk\/s1600\/IMG_8693%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-0L5Vy5WIpcs\/VoEV_DmwoEI\/AAAAAAAAvEw\/hmllFXAerFk\/s1600\/IMG_8693%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPetits pois à la française\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EDessert was pavlova! Australian Christmas classic. I went festive with ruby red raspberries and green pistachios for the topping. (And you can see in my first photo that I even matched my outfit too, heh). I always wonder if people think of pavlova as a boring dessert, especially as it's so popular. (I certainly make it very often!) But no, it always goes down really well. Everyone loves pavlova. Because it's frikkin great.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-g8dMfAraack\/VoEWJ9sP84I\/AAAAAAAAvE4\/A_Dck9pXMEs\/s1600\/IMG_8696%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-g8dMfAraack\/VoEWJ9sP84I\/AAAAAAAAvE4\/A_Dck9pXMEs\/s1600\/IMG_8696%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPavlova\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-accbtlzsqOs\/VoEWfm8WJdI\/AAAAAAAAvFA\/43AOV6j4Dls\/s1600\/IMG_8705%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-accbtlzsqOs\/VoEWfm8WJdI\/AAAAAAAAvFA\/43AOV6j4Dls\/s1600\/IMG_8705%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPavlova\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWe made a cup of matcha for my friend Adri to go with dessert - naturally, I couldn't resist sneaking in another festively red-and-green photo.\u003Cbr \/\u003E\u003Cbr \/\u003EThe next day, we had our friend Duncan over for lunch. My initial plan had been to make a turkey and ham pie using leftover scraps of meat, but we had so many excellent leftovers from the ham dinner that it seemed like a waste to ignore them! So, I baked up the individual-portioned sweet potato mac and cheeses, wrapped the ham slices in foil and let them heat through in the oven whilst the mac and cheeses were cooking. I reheated the leftover peas on the stove, adding an extra cup of frozen peas to make enough for three people, and put the spiced peaches out. Boom boom.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-RXEhovn77aM\/VoEuhI8NBDI\/AAAAAAAAvFY\/ZZy1mK_Jw0A\/s1600\/IMG_3865%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-RXEhovn77aM\/VoEuhI8NBDI\/AAAAAAAAvFY\/ZZy1mK_Jw0A\/s1600\/IMG_3865%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EHam meal, version 2\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EDuncan loved the meal - hooray! I was worried he might not like a meal that was so obviously made of leftovers, but he enjoyed it, describing the peaches as \"kick arse\" and wondering out loud why people only eat ham for Christmas when it's so delicious.\u003Cbr \/\u003E\u003Cbr \/\u003EDuncan also brought a dessert - a luscious lemon slice (recipe from Belinda Jeffery's \u003Ca href=\"http:\/\/www.belindajeffery.com.au\/booksMixBake.html\"\u003EMix \u0026amp; Bake\u003C\/a\u003E). I loved the sunny golden colour and the rich butteriness of the shortbread layer.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-Iwn4vlKvixQ\/VoEug4d7UrI\/AAAAAAAAvFQ\/vdhRbseRQus\/s1600\/IMG_8712%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-Iwn4vlKvixQ\/VoEug4d7UrI\/AAAAAAAAvFQ\/vdhRbseRQus\/s1600\/IMG_8712%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBelinda Jeffrey's Luscious Lemon Slice\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003EI was also ludicrously excited that the dessert matched my new Princess Highway\u0026nbsp;\u003Ca href=\"http:\/\/shop.dangerfield.com.au\/girls\/clothing\/princess-highway\/dresses\/lemon-dress.html\"\u003Elemon dress\u003C\/a\u003E. Yay!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-TRwTkrPTHj4\/VoEuhMLbV8I\/AAAAAAAAvFU\/Oa7gfRXArCY\/s1600\/IMG_8714%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-TRwTkrPTHj4\/VoEuhMLbV8I\/AAAAAAAAvFU\/Oa7gfRXArCY\/s1600\/IMG_8714%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELemon slice, lemon skirt\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EOk, so I think this is the last Christmas post I'll be doing this year, so I wanted to quickly show you some other Christmas-related deliciousness!\u003Cbr \/\u003E\u003Cbr \/\u003EIn the week leading up to Christmas, I came down with a cold (booo), and had to take a day off work. I spent most of the day in bed, but did manage to drag myself out to bake \u003Ca href=\"http:\/\/www.dailymail.co.uk\/home\/you\/article-2844009\/All-star-Nigella-Christmas-Sticky-gingerbread.html\"\u003E\u003Cb\u003ENigella's Sticky Gingerbread\u003C\/b\u003E\u003C\/a\u003E (recipe from \u003Ci\u003ENigella Christmas\u003C\/i\u003E). It's so good! Lovely and moist and spicy. I liked it fresh out of the oven when it was still crunchy on the outside, but it keeps for ages. Now I want to go through all of Nigella's gingerbread recipes! (I can highly recommend the \u003Ca href=\"http:\/\/sarah-discovers-how-to-eat.blogspot.com.au\/2005\/09\/sarah-loves-ginger.html\"\u003Estem-ginger gingerbread\u003C\/a\u003E from \u003Ci\u003EHow to Eat\u003C\/i\u003E, and I have my eye on the chocolate gingerbread from \u003Ci\u003EFeast\u003C\/i\u003E\u0026nbsp;next).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-ul5UPm7XiZ4\/VoHNj5CQAxI\/AAAAAAAAvFw\/LHjzGQ8L2I8\/s1600\/IMG_3629%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-ul5UPm7XiZ4\/VoHNj5CQAxI\/AAAAAAAAvFw\/LHjzGQ8L2I8\/s1600\/IMG_3629%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ENigella's Sticky Gingerbread\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWith the leftover turkey from \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2015\/12\/christmas-dinner.html\"\u003EChristmas dinner\u003C\/a\u003E, I made myself a pretty \u003Cb\u003Eepic\u003C\/b\u003E \u003Cb\u003Esandwich\u003C\/b\u003E. Light rye bread, avocado, turkey, crispy fried dry-cured streaky bacon, lettuce and hot German mustard.\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-1F0lWnVC_wU\/VoHPl2XERZI\/AAAAAAAAvF8\/iCMsqJmlvv4\/s1600\/Untitled-1.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-1F0lWnVC_wU\/VoHPl2XERZI\/AAAAAAAAvF8\/iCMsqJmlvv4\/s1600\/Untitled-1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETurkey Sandwich\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-DIXYaBZFuGI\/VoHPqOGeJpI\/AAAAAAAAvGE\/MKQ9-TK5u2c\/s1600\/IMG_8672%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-DIXYaBZFuGI\/VoHPqOGeJpI\/AAAAAAAAvGE\/MKQ9-TK5u2c\/s1600\/IMG_8672%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETurkey Sandwich\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv\u003E\u003Cbr \/\u003EAnd finally, here's a \u003Cb\u003Elittle salad\u003C\/b\u003E I made for dinner tonight - definitely in the mood for something light after all that feasting! It's just a mixture of chopped vegetables that I found in the fridge (little gem lettuce, carrot, cucumber, cherry tomatoes, avocado) and chopped turkey meat dressed with extra virgin olive oil, lemon juice, salt and pepper. Refreshing and nourishing!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-9hNKG8DznpM\/VoJDblOd5oI\/AAAAAAAAvGU\/0iMX6NAuLdw\/s1600\/IMG_8716%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-9hNKG8DznpM\/VoJDblOd5oI\/AAAAAAAAvGU\/0iMX6NAuLdw\/s1600\/IMG_8716%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETurkey salad\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EMerry Christmas everybody! Hope you've all been enjoying the festive season!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/29736918658289744\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2015\/12\/christmas-2015-ham-dinner-and-other.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/29736918658289744"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/29736918658289744"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2015\/12\/christmas-2015-ham-dinner-and-other.html","title":"Christmas 2015: The Ham Dinner, and other deliciousness"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-bsWDck7xeRo\/VoERZTxWbNI\/AAAAAAAAvDM\/Xo-VkFNb2eU\/s72-c\/Untitled-1.jpg","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-6852382305125252390"},"published":{"$t":"2013-04-25T15:23:00.000+10:00"},"updated":{"$t":"2013-04-25T15:24:38.190+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Belinda Jeffrey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones"}],"title":{"type":"text","$t":"Date Scones"},"content":{"type":"html","$t":"\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-URvRTQaQUis\/UVwP1HXwcqI\/AAAAAAAATFQ\/CXZVzxftrSg\/s1600\/IMG_5396+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-URvRTQaQUis\/UVwP1HXwcqI\/AAAAAAAATFQ\/CXZVzxftrSg\/s1600\/IMG_5396+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EDate scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003EI hope everyone is having a good Anzac day! I haven't made (or even eaten!) any Anzac biscuits this year, but felt that these scones were appropriately\u0026nbsp;Australian enough to share with you on this special day for our country. Enjoy!\u003Cbr \/\u003E\u003Cbr \/\u003EEvery time I make scones, I say it's an improvement on the time before (see the start of this post for \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2012\/06\/scones.html\"\u003ESarah's Scone Saga\u003C\/a\u003E), and I'm pleased to say this time was no exception! I made these particular scones on a lazy weekend morning (Easter Monday actually), when I wanted a sweet, treat of a breakfast, without having to leave the house or change out of my PJs.\u003Cbr \/\u003E\u003Cbr \/\u003EI based the recipe on Belinda Jeffrey's Fluffy Buttermilk Scones, from \u003Ci\u003EMix \u0026amp; Bake\u003C\/i\u003E, but scaled it down significantly, used all self raising flour (no wholemeal), and replaced her suggested buttermilk with a mixture of Greek yogurt and milk. I've tried this \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2010\/07\/tea-party.html\"\u003Erecipe before\u003C\/a\u003E, two and a half years ago, and they were definitely better this time. Not only were they smoother thanks to the lack of wholemeal flour, but they also seemed less flat because I cut them nice and small (I used a 4.6cm scone cutter). I also added dates this time, and they were fantastic! Turns out I prefer fruit scones to plain ones! The little pops of sweetness are just so delicious! Who knew?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-lFFbvjEoWUQ\/UVwQRuIbpSI\/AAAAAAAATFg\/2yGqurkeSvQ\/s1600\/IMG_5379+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-lFFbvjEoWUQ\/UVwQRuIbpSI\/AAAAAAAATFg\/2yGqurkeSvQ\/s1600\/IMG_5379+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EDough\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003EI patted out the dough onto a sheet of baking paper, rather than directly onto my kitchen bench. As much as I love being in the kitchen, my most loathed kitchen task is cleaning a bench after having rolled out dough or pastry on it. It's the worst!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-eEjfgIaezfU\/UVwQWMDBuCI\/AAAAAAAATFo\/wvQDG5ipOjY\/s1600\/IMG_5380+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-eEjfgIaezfU\/UVwQWMDBuCI\/AAAAAAAATFo\/wvQDG5ipOjY\/s1600\/IMG_5380+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScone dough, patted out\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-FrcLgHQ9tQE\/UVwQbwPw9GI\/AAAAAAAATFw\/Iq0t-5PRi30\/s1600\/IMG_5386+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-FrcLgHQ9tQE\/UVwQbwPw9GI\/AAAAAAAATFw\/Iq0t-5PRi30\/s1600\/IMG_5386+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScone dough\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EUsing the baking paper also makes it easier to lift the delicate scones, without tearing or ripping them.\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-nAldKOr2d9g\/UVwQis2KBqI\/AAAAAAAATF4\/grvFdZe5dAA\/s1600\/IMG_5387+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-nAldKOr2d9g\/UVwQis2KBqI\/AAAAAAAATF4\/grvFdZe5dAA\/s1600\/IMG_5387+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScone cutter\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAnd see all those dough scraps on the baking paper? It's so much easier to just shake the paper over the bin, getting rid of them, rather than painstakingly scraping and scrubbing and wiping the kitchen bench. (You can also reuse the baking paper - bonus!)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI didn't glaze them this time, but you could definitely do the \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2012\/06\/scones.html\"\u003Edouble-egg yolk glaze\u003C\/a\u003E if you were so inclined.\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-amSSawuLd_o\/UVwQrNiCEiI\/AAAAAAAATGA\/M7bvmXHsTjM\/s1600\/IMG_5392+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-amSSawuLd_o\/UVwQrNiCEiI\/AAAAAAAATGA\/M7bvmXHsTjM\/s1600\/IMG_5392+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EReady for baking\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003EAnd ta-dah! Scones! Some recipes say to cover them with a tea towel after they're baked, to trap the steam and keep them soft, but I never do this because I love a crunchy-topped scone.\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-sFu2LE95Mjo\/UVwQybjJWpI\/AAAAAAAATGI\/zaWlru6vPfY\/s1600\/IMG_5398+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-sFu2LE95Mjo\/UVwQybjJWpI\/AAAAAAAATGI\/zaWlru6vPfY\/s1600\/IMG_5398+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBaked scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003EI was so pleased with these scones! See? So fluffy on the inside!\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-iqODaEPzIeg\/UVwQ6AOsHJI\/AAAAAAAATGQ\/SH0VUaaJUzY\/s1600\/IMG_5407+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-iqODaEPzIeg\/UVwQ6AOsHJI\/AAAAAAAATGQ\/SH0VUaaJUzY\/s1600\/IMG_5407+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFluffy!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003EOrdinarily I love scones with jam and cream, but sadly the cream I had in the fridge had gone off. So it was butter and blueberry jam. (I would have gone to the shops for cream, but you know, PJs).\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-JAqOuutcDJo\/UVwRASyTlJI\/AAAAAAAATGY\/GtBI71pyS_M\/s1600\/IMG_5395+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-JAqOuutcDJo\/UVwRASyTlJI\/AAAAAAAATGY\/GtBI71pyS_M\/s1600\/IMG_5395+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-GG1KOcnk5Qs\/UVwRHnAruUI\/AAAAAAAATGg\/lSFeFRPQJT4\/s1600\/IMG_5402+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-GG1KOcnk5Qs\/UVwRHnAruUI\/AAAAAAAATGg\/lSFeFRPQJT4\/s1600\/IMG_5402+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFluffy innards with dates\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-XKhBewvPmsQ\/UVwQAJIAR_I\/AAAAAAAATFY\/zh4fetfLL0A\/s1600\/IMG_5399+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-XKhBewvPmsQ\/UVwQAJIAR_I\/AAAAAAAATFY\/zh4fetfLL0A\/s1600\/IMG_5399+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-Kr6ufliyzzQ\/UXi42_RAPmI\/AAAAAAAATI4\/b-1aL-FxpEQ\/s1600\/IMG_7466+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-Kr6ufliyzzQ\/UXi42_RAPmI\/AAAAAAAATI4\/b-1aL-FxpEQ\/s1600\/IMG_7466+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003EDate Scones\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003EAdapted from the Buttermilk Scones in Belinda Jeffery's \u003Ca href=\"http:\/\/www.belindajeffery.com.au\/booksMixBake.html\"\u003E\u003Ci\u003EMix and Bake\u003C\/i\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E1 cup self-raising flour\u003Cbr \/\u003E1 tablespoon sugar\u003Cbr \/\u003E1\/4 teaspoon salt\u003Cbr \/\u003E40 grams cold butter, cut into small cubes\u003Cbr \/\u003E50 grams dried dates, cut into small pieces\u003Cbr \/\u003E1 tablespoon plain or Greek yogurt\u003Cbr \/\u003EApprox. 110 ml milk\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003EPreheat the oven to 200C.\u003Cbr \/\u003ESift the flour, sugar and salt into a mixing bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the chopped dates and mix to distribute evenly through the flour mixture.\u003Cbr \/\u003EPlace the yogurt into a measuring jug, and pour in enough milk to come up to the 125 ml (1\/2 cup) mark. Mix with a fork or small whisk to combine. Pour the yogurt\/milk mixture into the dry ingredients, and stir gently with a wooden spoon to combine.\u003Cbr \/\u003ETip the mixture onto a sheet of baking paper, dust lightly with flour and pat into a rough rectangle of about 4 cm thickness. Cut out scones using a small cutter (mine was 4.6 cm in diameter), dusting it with flour each time. Cut straight up and down, not twisting the cutter. Place the scones close together on a lined baking tray.\u003Cbr \/\u003EBake for 20 minutes, or until golden brown and cooked when tested with a skewer.\u003Cbr \/\u003EAllow to cool for 5 minutes or so before eating. Serve with butter, cream, jam, honey, or whatever you like. I had mine with butter and blueberry conserve and they were dee-licious.\u003Cbr \/\u003EMakes 12\u003C\/blockquote\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/6852382305125252390\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2013\/04\/date-scones.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6852382305125252390"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6852382305125252390"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2013\/04\/date-scones.html","title":"Date Scones"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-URvRTQaQUis\/UVwP1HXwcqI\/AAAAAAAATFQ\/CXZVzxftrSg\/s72-c\/IMG_5396+copy.jpg","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-5814011974706265550"},"published":{"$t":"2010-11-17T23:03:00.007+11:00"},"updated":{"$t":"2010-12-13T18:03:47.222+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bananas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Belinda Jeffrey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"David Lebovitz"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nuts"}],"title":{"type":"text","$t":"Belinda Jeffrey's most fabulous banana cake and David Lebovitz' crunchy nuts"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYFJ651aoI\/AAAAAAAAIyU\/mXvwbs6ZxRI\/s1600\/Picture+145+copy.jpg\" onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5518604061377915522\" src=\"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYFJ651aoI\/AAAAAAAAIyU\/mXvwbs6ZxRI\/s400\/Picture+145+copy.jpg\" style=\"display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA little while ago I bought some bananas from someone in the office raising money for their kid's school.\u0026nbsp; However, I happened to be away on a conference when the bananas arrived, so by the time I came back, they were overripe and not nice to eat any more. D'oh!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" height=\"267\" id=\"BLOGGER_PHOTO_ID_5518603636849296098\" src=\"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYExNaUwuI\/AAAAAAAAIxU\/mWv961LoP34\/s400\/Picture+013+copy.jpg\" style=\"display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;\" width=\"400\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBananas! Excuse the dodgy picture on the box, hehe.\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003EBut, all keen bakers know what overripe bananas mean - banana cake!\u0026nbsp; I wanted a good, old-fashioned banana cake, topped with cream cheese icing - yum! - and after searching through my cookbooks, I settled on Belinda Jeffrey's \"Most Fabulous Banana Cake\", from her \u003Ci\u003EMix and Bake\u003C\/i\u003E book.\u0026nbsp; (This particular recipe only used 3 bananas, so I peeled and froze the rest.\u0026nbsp; More baking to come!)\u003Cbr \/\u003E\u003Cbr \/\u003EThe recipe calls for a large round tin, but I made it in an oblong, as I thought this might make it easier to share at work.\u0026nbsp; I used this fabulous extendable baking tray thingo that I bought on my most recent trip to Germany - love it!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5518603647544172946\" src=\"http:\/\/3.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYEx1QLoZI\/AAAAAAAAIxc\/h0DWDh5Zxdw\/s400\/Picture+092+copy.jpg\" style=\"display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ERaw dough, cooked cake.\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYEx1QLoZI\/AAAAAAAAIxc\/h0DWDh5Zxdw\/s1600\/Picture+092+copy.jpg\" onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\"\u003E\u003C\/a\u003E\u003Cbr \/\u003ESo, once cooked, I sliced the rectangle in half lengthways...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYFIWNNV6I\/AAAAAAAAIx8\/FJNwB_-gR4g\/s1600\/Picture+123+copy.jpg\" onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5518604030186306050\" src=\"http:\/\/4.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYFIGtLOgI\/AAAAAAAAIx0\/Ayxeu8HNi98\/s400\/Picture+119+copy.jpg\" style=\"display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EOne layer\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYFIGtLOgI\/AAAAAAAAIx0\/Ayxeu8HNi98\/s1600\/Picture+119+copy.jpg\" onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E... and layered on the icing!\u0026nbsp; I totally, totally love cream cheese icing!\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYFIyINBeI\/AAAAAAAAIyE\/9fNC1TITLrc\/s1600\/Picture+128+copy.jpg\" onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5518604034347194274\" src=\"http:\/\/3.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYFIWNNV6I\/AAAAAAAAIx8\/FJNwB_-gR4g\/s400\/Picture+123+copy.jpg\" style=\"display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELayering the icing\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYFJbdH4GI\/AAAAAAAAIyM\/Qfp744sY1QU\/s1600\/Picture+136+copy.jpg\" onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5518604041842394594\" src=\"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYFIyINBeI\/AAAAAAAAIyE\/9fNC1TITLrc\/s400\/Picture+128+copy.jpg\" style=\"display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELayered up!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ETo fancify things a little, I topped the cake with some salted candied macadamias (recipe from David Lebovitz' \u003Ci\u003EReady for Dessert\u003C\/i\u003E, and available \u003Ca href=\"http:\/\/www.davidlebovitz.com\/2008\/04\/candied-peanut\/\"\u003Ehere\u003C\/a\u003E on his \u003Ca href=\"http:\/\/www.davidlebovitz.com\/\"\u003Eblog\u003C\/a\u003E!).\u0026nbsp; They were easy to make, even though I always find hot sugar a bit daunting.\u0026nbsp; All you gotta do for these is to put some sugar, nuts and water into a pan, whack it on high heat, and stir, stir stir until the sugar melts, gets crystally, and then re-melts again into a medium brown caramel.\u0026nbsp; Then you add cinnamon and some salt.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5518603653594261634\" src=\"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYEyLyoqII\/AAAAAAAAIxk\/lHWFrIrHr_Q\/s400\/Picture+096+copy.jpg\" style=\"display: block; height: 301px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECooking the caramel nuts\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYEyLyoqII\/AAAAAAAAIxk\/lHWFrIrHr_Q\/s1600\/Picture+096+copy.jpg\" onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\"\u003E\u003C\/a\u003E\u003Cbr \/\u003EThese were incredibly addictive.\u0026nbsp; Crunchy and sweet and salty and faaabulous!\u0026nbsp; Word of warning: Wait for them to cool before you try picking one up!\u0026nbsp; Hot sugar BURNS.\u0026nbsp; (Don't learn this the hard way).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5518603662386557986\" src=\"http:\/\/3.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYEysi4dCI\/AAAAAAAAIxs\/q9oVf2-cgPg\/s400\/Picture+110+copy.jpg\" style=\"display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESalted candied macadamias\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYEysi4dCI\/AAAAAAAAIxs\/q9oVf2-cgPg\/s1600\/Picture+110+copy.jpg\" onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\"\u003E\u003C\/a\u003E\u003Cbr \/\u003EI only needed a small amount to top the cake, so popped them into a snap-lock bag, and whacked them with a rolling pin the crush them a bit.\u0026nbsp; The remainder got eaten, very quickly.\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5518604052935991394\" src=\"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYFJbdH4GI\/AAAAAAAAIyM\/Qfp744sY1QU\/s400\/Picture+136+copy.jpg\" style=\"display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECrush those nuts!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003EAnd here we have the finished cake...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYExNaUwuI\/AAAAAAAAIxU\/mWv961LoP34\/s1600\/Picture+013+copy.jpg\" onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5518603627897007218\" src=\"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYEwsD7rHI\/AAAAAAAAIxM\/elQDhJiNQxc\/s400\/Picture+150+copy.jpg\" style=\"display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFinished cake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYEwsD7rHI\/AAAAAAAAIxM\/elQDhJiNQxc\/s1600\/Picture+150+copy.jpg\" onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\"\u003E\u003C\/a\u003E\u003Cbr \/\u003EAnd from the top...\u0026nbsp; As you can see, I had to slice some off so it would fit in the container.\u0026nbsp; (That's my story, and I'm sticking to it!)\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cimg border=\"0\" height=\"300\" src=\"http:\/\/4.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYKEZ0GJWI\/AAAAAAAAIyc\/6O5WLONCkRo\/s400\/Picture+155+copy.jpg\" style=\"margin-left: auto; margin-right: auto;\" width=\"400\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECake in container\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI quite liked the cake, but I don't think I'd describe it as the \"most fabulous\".\u0026nbsp; Texturally it was good, but I found it to be very sweet.\u0026nbsp; I know this is partly my fault, what with the crazy-thick icing and the candied nuts, but the cake itself was really sweet too.\u0026nbsp; And this was after I reduced the quantity of sugar quite significantly from the recipe.\u0026nbsp; You can't really reduce sugar in the icing, as this would affect the texture.\u0026nbsp; Perhaps the cake would work best in a single flat slab, with just a thin layer of icing on the top.\u003Cbr \/\u003E\u003Cbr \/\u003EI think for the remainder of the bananas I'll stick to some tried-and-tested recipes, like \u003Ca href=\"http:\/\/sarah-cooks.blogspot.com\/2010\/05\/nigella-lawsons-banana-bread.html\"\u003ENigella Lawson's banana bread\u003C\/a\u003E (my dad loves it!), or my favourite, \u003Ca href=\"http:\/\/sarah-cooks.blogspot.com\/2008\/03\/bills-banana-bread.html\"\u003EBill Granger's choc-chip banana bread\u003C\/a\u003E.\u0026nbsp; Although having said that, Nigella does have some tempting banana recipes in \u003Ci\u003EKitchen\u003C\/i\u003E: banoffee cheesecake, coconut and cherry banana bread, and banana chocolate muffins!\u0026nbsp; And I remember drooling over the insanely decadent \u003Ca href=\"http:\/\/panda-n-cakes.blogspot.com\/2010\/09\/banana-chocolate-peanut-butter-muffins.html\"\u003Ebanana, chocolate and peanut butter muffins\u003C\/a\u003E that \u003Ca href=\"http:\/\/panda-n-cakes.blogspot.com\/\"\u003EPanda \u0026amp; Cakes\u003C\/a\u003E made.\u0026nbsp; Too many options!\u0026nbsp; Hehe, maybe I should just use them in smoothies and stop obsessing over all these recipes!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/5814011974706265550\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2010\/11\/belinda-jeffreys-most-fabulous-banana.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/5814011974706265550"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/5814011974706265550"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2010\/11\/belinda-jeffreys-most-fabulous-banana.html","title":"Belinda Jeffrey's most fabulous banana cake and David Lebovitz' crunchy nuts"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/TJYFJ651aoI\/AAAAAAAAIyU\/mXvwbs6ZxRI\/s72-c\/Picture+145+copy.jpg","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-8935843056869628657"},"published":{"$t":"2009-02-04T19:47:00.000+11:00"},"updated":{"$t":"2012-01-05T21:29:20.220+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"BBQ"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Belinda Jeffrey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Brownies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Canberra"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Markets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Restaurants"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Travel"}],"title":{"type":"text","$t":"The Canberra Weekend: More than fireworks and po...litics"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/4.bp.blogspot.com\/_IF5HK3Sqp7M\/SYGZrX-DGUI\/AAAAAAAAFOo\/X0ErhZlYXiA\/s1600-h\/Bild+225.jpg\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5296683607212104002\" src=\"http:\/\/4.bp.blogspot.com\/_IF5HK3Sqp7M\/SYGZrX-DGUI\/AAAAAAAAFOo\/X0ErhZlYXiA\/s400\/Bild+225.jpg\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: 85%;\"\u003EThe view of Parliament House from Nara Park in Canberra, where we had a lovely picnic on our 2nd day\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECanberra might not be the most obvious holiday destination, but we always have a great time up there.  I love the lack of traffic, the abundance of cafes, the many green parks.  Yes, it's very quiet, some might say boring - comedian Ed Byrne described Canberra as Melbourne's retarded cousin - but I do not take this harsh view.  I don't know if I could live there, but for a weekend away, I love it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/_IF5HK3Sqp7M\/SYLwWuuAzNI\/AAAAAAAAFOw\/w6Te69-OEk0\/s1600-h\/Bild+591.jpg\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5297060385029934290\" src=\"http:\/\/3.bp.blogspot.com\/_IF5HK3Sqp7M\/SYLwWuuAzNI\/AAAAAAAAFOw\/w6Te69-OEk0\/s400\/Bild+591.jpg\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: 85%;\"\u003EView of Canberra \"City\"\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA short explanation is necessary, I feel, because I am sure no-one outside of Australia has heard of Canberra.  Canberra was purpose-built as our capital in 1913, as a compromise between Sydney and Melbourne.  It is home to Parliament House, the High Court and other government agencies.  It is a very small city, with a population of 340,800 (\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Canberra\"\u003Esource\u003C\/a\u003E).  It is situated in a teensy-weensy little state, the Australian Capital Territory, which itself is situated within New South Wales.\u003Cbr \/\u003E\u003Cbr \/\u003EI was thrilled when I received surprise tickets for us to go to Canberra for a weekend to visit my good friend An-who-works-in-the-government. Weeks of furious back-and-forth emails ensued, deciding what we'd do, where we'd go, and most importantly, what we'd eat!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/SYGSnYFxF0I\/AAAAAAAAFOQ\/qda0VUHQjDk\/s1600-h\/brownie+%2816%29.jpg\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5296675841943607106\" src=\"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/SYGSnYFxF0I\/AAAAAAAAFOQ\/qda0VUHQjDk\/s400\/brownie+%2816%29.jpg\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/a\u003EFirst thing I organised was a foodie gift for An.  The day before we left, I made triple-chocolate macadamia brownies, adding white and milk chocolate chips to the one-pan macadamia brownies in Belinda Jeffrey's \u003Cspan style=\"font-style: italic;\"\u003EMix \u0026amp; Bake\u003C\/span\u003E.  Look how fudgy they were!  And the crackly top!  Fabulous recipe.  Next time, I'd double the quantities of nuts and choc chips, and maybe cut down the sugar by a third.\u003Cbr \/\u003E\u003Cbr \/\u003EThey were great fresh out of the oven, pudding-style with cold cream (well, I had to taste-test them!), and got better over time.  At first I was going to cut them into pieces, but then realised they'd be more durable for transport (and look more generous!) in a big slab.\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/_IF5HK3Sqp7M\/SYGSndqeC-I\/AAAAAAAAFOI\/hW16XKZufPA\/s1600-h\/Bild+148.jpg\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5296675843439725538\" src=\"http:\/\/3.bp.blogspot.com\/_IF5HK3Sqp7M\/SYGSndqeC-I\/AAAAAAAAFOI\/hW16XKZufPA\/s400\/Bild+148.jpg\" style=\"cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: 85%;\"\u003E\"The Brownie\" in An's kitchen\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere are actually quite a few things to do for food-lovers in Canberra.  If you find yourself up there sometime and aren't sure what to do, the \u003Ca href=\"http:\/\/www.outincanberra.com.au\/\"\u003EOut in Canberra\u003C\/a\u003E website is a good place to start.\u003Cbr \/\u003E\u003Cbr \/\u003EOn Friday night we went to \u003Ca href=\"http:\/\/www.meccabah.com\/canb\/index.html\"\u003EMecca Bah\u003C\/a\u003E in Manuka.  I've been to the Melbourne outlet before (see \u003Ca href=\"http:\/\/sarah-cooks.blogspot.com\/2007\/07\/mecca-bah_23.html\"\u003Ehere\u003C\/a\u003E!) and enjoyed it, so I thought this would be a safe choice.  The food was good, as expected, but I found my tagine a little sour and would have preferred more carb-a-licious couscous to go with.\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/SYGXiTwR7wI\/AAAAAAAAFOY\/k9UUTLRuX_I\/s1600-h\/2009-01-16%2B17%2B18+Canberra.jpg\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5296681252438535938\" src=\"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/SYGXiTwR7wI\/AAAAAAAAFOY\/k9UUTLRuX_I\/s400\/2009-01-16%2B17%2B18+Canberra.jpg\" style=\"cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: 85%;\"\u003EBastilla; Silverbeet Rolls; Chicken Turkish Pizza; Chicken Tagine with tomatoes, honey, almonds and sesame seeds; the interior; breezy outdoor seating.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.urbanspoon.com\/r\/344\/1574128\/restaurant\/ACT\/Canberra\/Mecca-Bah-Canberra-Manuka\"\u003E\u003Cimg alt=\"Mecca Bah Canberra on Urbanspoon\" src=\"http:\/\/www.urbanspoon.com\/b\/logo\/1574128\/minilogo.gif\" style=\"border: none; height: 15px; width: 104px;\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOn Saturday morning we headed to the \u003Ca href=\"http:\/\/www.capitalregionfarmersmarket.com.au\/\"\u003ECapital Region Farmers Market\u003C\/a\u003E at Exhibition Park in Canberra (Epic).\u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/_IF5HK3Sqp7M\/SYGZV3UJ98I\/AAAAAAAAFOg\/tqUqueAGcq8\/s1600-h\/2009-01-16%2B17%2B18+Canberra1.jpg\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5296683237669205954\" src=\"http:\/\/4.bp.blogspot.com\/_IF5HK3Sqp7M\/SYGZV3UJ98I\/AAAAAAAAFOg\/tqUqueAGcq8\/s400\/2009-01-16%2B17%2B18+Canberra1.jpg\" style=\"cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWe got some amazing blackberries and cherries ($7 for a massive punnet), lattes, sausages, bread, some funky African deep-fried coconut puff things, a pork pie and a whole lot of supplies for our picnic that afternoon.  We'd planned a picnic for lunch because we thought it would be cheaper than a restaurant, but we actually ended up spending more at the market than we did at Mecca Bah. Whoops.  Sorry guys!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/SYgSfXwWlVI\/AAAAAAAAFPg\/ei7tEJ7P8_E\/s1600-h\/2009-01-16%2B17%2B18+Canberra4.jpg\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5298505291763455314\" src=\"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/SYgSfXwWlVI\/AAAAAAAAFPg\/ei7tEJ7P8_E\/s400\/2009-01-16%2B17%2B18+Canberra4.jpg\" style=\"cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EAnd speaking of picnic... Nara Park was the location of our little picnic.  In the top left photo, you will see \"The Gates of Friendship\".  Canberra and Nara are sister cities, don't you know.\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/_IF5HK3Sqp7M\/SYRNZ3D1rpI\/AAAAAAAAFO4\/NxdttW5631A\/s1600-h\/2009-01-16%2B17%2B18+Canberra3.jpg\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5297444168366665362\" src=\"http:\/\/3.bp.blogspot.com\/_IF5HK3Sqp7M\/SYRNZ3D1rpI\/AAAAAAAAFO4\/NxdttW5631A\/s400\/2009-01-16%2B17%2B18+Canberra3.jpg\" style=\"cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;\" \/\u003E\u003C\/a\u003EThe park is lovely, with free barbecues and large expanses of lawn and shady areas.  And, as you can see in the top photo of this post, an awesome view of Parliament House.  (Am I the only person who gets excited about seeing Parliament House?)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/SYlaP9zaH-I\/AAAAAAAAFPo\/tW5Ei6hAuBo\/s1600-h\/2009-01-16%2B17%2B18+Canberra7.jpg\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5298865666912821218\" src=\"http:\/\/1.bp.blogspot.com\/_IF5HK3Sqp7M\/SYlaP9zaH-I\/AAAAAAAAFPo\/tW5Ei6hAuBo\/s400\/2009-01-16%2B17%2B18+Canberra7.jpg\" style=\"cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-weight: bold;\"\u003ETop Left:\u003C\/span\u003E Mega Muffins\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ETop Right:\u003C\/span\u003E Eggplant dip, chunky carrot dip (hard to scoop but tasty)\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ECentre:\u003C\/span\u003E Beef Bratwurst, onions, a bit of bread with dip\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EBottom Left:\u003C\/span\u003E The free BBQ @ Nara Park\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EBottom Right:\u003C\/span\u003E Deep Fried treats from the Ghana stall at the market (bean on the left - a bit bland; coconut on the right - sweet and crispy!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/_IF5HK3Sqp7M\/SYlaQOoch4I\/AAAAAAAAFPw\/whNLA53p-xQ\/s1600-h\/2009-01-16%2B17%2B18+Canberra8.jpg\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5298865671430244226\" src=\"http:\/\/4.bp.blogspot.com\/_IF5HK3Sqp7M\/SYlaQOoch4I\/AAAAAAAAFPw\/whNLA53p-xQ\/s400\/2009-01-16%2B17%2B18+Canberra8.jpg\" style=\"cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: 85%;\"\u003EMini Pork Pie. Pie Guy: \"It's not a lunch, it's a munch\"\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWould I move to Canberra just for the pork pies?  Possibly... or I could just learn how to make my own.  Hmmm...\u003Cbr \/\u003E\u003Cbr \/\u003EMore Canberrian adventures to come!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/8935843056869628657\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2009\/02\/canberra-weekend-more-than-fireworks.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/8935843056869628657"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/8935843056869628657"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2009\/02\/canberra-weekend-more-than-fireworks.html","title":"The Canberra Weekend: More than fireworks and po...litics"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/_IF5HK3Sqp7M\/SYGZrX-DGUI\/AAAAAAAAFOo\/X0ErhZlYXiA\/s72-c\/Bild+225.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-1566137487654426395"},"published":{"$t":"2008-05-15T14:14:00.001+10:00"},"updated":{"$t":"2008-12-12T09:29:41.246+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Belinda Jeffrey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones"}],"title":{"type":"text","$t":"Scones"},"content":{"type":"html","$t":"\u003Cspan style=\"font-style: italic;\"\u003E*I am desperate to blog about our incredible dinner at Bistro Guillaume 2 nights ago, but I've hurt my hand.  Using the mouse makes it worse, and typing is incredibly slow.  So, I've decided to publish this post from my drafts.  Enjoy!*\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/R-XZe8UT4HI\/AAAAAAAACf8\/vtH1ZRn5kjo\/s1600-h\/smallIMG_3274.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/R-XZe8UT4HI\/AAAAAAAACf8\/vtH1ZRn5kjo\/s400\/smallIMG_3274.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5180786071970242674\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-size:85%;\"\u003EClockwise from front: whipped cream, scones, \u003C\/span\u003E\u003Cspan style=\"font-size:85%;\"\u003Estrawberry jam\u003C\/span\u003E\u003Cspan style=\"font-size:85%;\"\u003E.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI love a good scone.  A few weeks ago, we had some early-morning visitors - an occasion for which scones would be perfect.  Making scones is easy, choosing a recipe is hard.  Especially when you are the proud owner of dozens of cookbooks, and each scone recipe is slightly different.  Donna Hay, Belinda Jeffrey, Bill Granger, Mrs Beeton?  Where to begin?  In the end, I chose a recipe from the \"Teatime\" chapter of \u003Cspan style=\"font-style: italic;\"\u003ERelish\u003C\/span\u003E by Joanna Weinberg, mainly because the photo was the most attractive.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/R-XZe8UT4II\/AAAAAAAACgE\/_COSbod3S9Y\/s1600-h\/smallIMG_3275.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/R-XZe8UT4II\/AAAAAAAACgE\/_COSbod3S9Y\/s400\/smallIMG_3275.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5180786071970242690\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EAs you can see, the scones turned out quite flat.  Even generous dollops of cream and jam couldn't make them appear sufficiently tall and scone-like.  They did, however, smell gorgeous and taste great.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter making these, I cross referenced this recipe against my other ones, and conclude that the flatness of the scones is the fault of the method.  Whilst the ingredients and proportions were all fine (hence the nice texture, taste and smell), the instructions weren't very good.  Weinberg instructs you to roll the mixture an inch (2.5cm) thick, which I did.  This was obviously not thick enough!  According to Belinda Jeffrey, Australian cookery writer and baker extraordinaire, scones don't rise very much and should be rolled at least 2 inches (5cm) thick.  I'll have to try that next time.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003E*If you'd like to feel even more sorry for me, I'll let you know that I've also got a cold.  Blergh!  Can't go out, can barely type, can't cook ('cos of the hand).  I am so incredibly bored. I even watched the Rachel Ray talk show on W. Shudder.*\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/1566137487654426395\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2008\/05\/scones.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/1566137487654426395"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/1566137487654426395"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2008\/05\/scones.html","title":"Scones"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/R-XZe8UT4HI\/AAAAAAAACf8\/vtH1ZRn5kjo\/s72-c\/smallIMG_3274.jpg","height":"72","width":"72"},"thr$total":{"$t":"9"}}]}});