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Cooks"},"subtitle":{"type":"html","$t":""},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Scones?alt=json-in-script\u0026max-results=6"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/search\/label\/Scones"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Scones\/-\/Scones?alt=json-in-script\u0026start-index=7\u0026max-results=6"}],"author":[{"name":{"$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":"26"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-5628006799357743311"},"published":{"$t":"2020-11-04T15:32:00.002+11:00"},"updated":{"$t":"2020-11-04T15:32:26.799+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones"}],"title":{"type":"text","$t":"Small-Batch Cheddar and Chive Scones"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003ESmall-Batch Cheddar and Chive Scones! Another small batch recipe for you today - making just four scones. These savoury scones are light and fluffy, with crunchy edges, and loads of delicious cheese!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-RuVoh6HkI-I\/X6Ev0MAulCI\/AAAAAAACOik\/TMEBSbEZHcUNqvFWovIsEdWBXZFMzyY8gCLcBGAsYHQ\/s1500\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scones\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-RuVoh6HkI-I\/X6Ev0MAulCI\/AAAAAAACOik\/TMEBSbEZHcUNqvFWovIsEdWBXZFMzyY8gCLcBGAsYHQ\/w480-h640\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones.jpg\" title=\"Small-Batch Cheddar and Chive 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 Cheddar and Chive Scones\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/11\/small-batch-cheddar-and-chive-scones.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAnd Melbourne is finally out of lockdown! HECK YES! Lockdown 2.0 officially finished on the 27th of October and we're currently in what is known as the Third Step towards \"COVID normal\". After 112 days of Lockdown 2.0 I've honestly lost track of all the different stages and restrictions and levels and plans and changes to the plan and cautious pauses and targets and rolling averages and the endless press conferences. However, the big changes now are that hospitality and retail are open again (with limits), limited home visits are allowed, and the five-kilometre rule has been replaced with a twenty-five kilometre rule, with further changes to come if the numbers continue to progress in the right direction.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EIt seems to be going well - case numbers keep coming down, and as of today we've had five \"double donut\" days (0 new cases and 0 deaths) in a row. (Seven double donut days in the ten days since 26th October). Freaking AMAZING!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI have SO many feelings -\u0026nbsp;elation, excitement, happiness, massive pride in everyone across our state for\u0026nbsp; this huge achievement, gratitude to our state government for instituting a tough plan based on science and sticking with it, sheer exhaustion, and honestly a lot of anxiety about going back into “regular” (albeit COVID-normal) life. I’m gonna try and take it easy and not rush to try and do everything at once, lest I get overwhelmed. So far we've done one brunch out (actually our first meal out with the baby, so it was a very very brand new experience), and a couple of park catchups with friends. Sandra and I both tend to be quite anxious and risk-averse, so we'll need to give ourselves a gentle push to get ourselves back out into regular life. Masks and hand sanitiser at the ready!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EOk, let's get to the scones! So, the sweet\u0026nbsp;\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html\"\u003Esmall-batch scone\u003C\/a\u003E\u0026nbsp;recipe I posted back in April seems to be my most popular recipe right now - I see people making them and \u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003Etagging me\u003C\/a\u003E on Instagram quite frequently. (Tag me if you make it, I wanna see!) I guess it's because scones are awesome, the recipe is very quick and easy, and the small quantity means it's doable frequently. These cheese and chives scones are just a savoury version of those \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html\"\u003Esmall-batch scones\u003C\/a\u003E. I had to make it a few times to get the recipe exactly where I want it, and I love them so much!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESo, you start with self-raising flour, salt, cayenne pepper and mustard powder (if you don't have the pepper and mustard powder it's not a dealbreaker, but they do add a nice flavour), and rub in cold butter before stirring in chives and grated cheddar.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-s2yz_5aUC3s\/X6ExeEszk9I\/AAAAAAACOis\/5LYgWDXHl7YiBcKURUdoU5BxlorgM3cWwCLcBGAsYHQ\/s1500\/Cheddar%2Band%2BChive%2BScone%2BMixture.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scone Mixture\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-s2yz_5aUC3s\/X6ExeEszk9I\/AAAAAAACOis\/5LYgWDXHl7YiBcKURUdoU5BxlorgM3cWwCLcBGAsYHQ\/w640-h480\/Cheddar%2Band%2BChive%2BScone%2BMixture.jpg\" title=\"Small-Batch Cheddar and Chive Scone Mixture\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECheddar and Chive Scone Mixture\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThen you stir through buttermilk to form a dough. With this small amount, it makes more sense to cut the dough into four pieces, rather than rolling it out and cutting it into individual circles.\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;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Z29ZzfTt89g\/X6EzYEaxczI\/AAAAAAACOi0\/gJpfOM5lWKgw2X9erlAxMmVGL2uaDmQXwCLcBGAsYHQ\/s1500\/Cheddar%2Band%2BChive%2BScone%2BMixture%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-Z29ZzfTt89g\/X6EzYEaxczI\/AAAAAAACOi0\/gJpfOM5lWKgw2X9erlAxMmVGL2uaDmQXwCLcBGAsYHQ\/w640-h480\/Cheddar%2Band%2BChive%2BScone%2BMixture%2B2.jpg\" title=\"Small-Batch Cheddar and Chive Scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall-Batch Cheddar and Chive Scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EMore cheese on top before baking! I like a mix of grated cheddar and a little parmesan for a boost of cheesy savoury umami goodness.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-akoaeY1aLeU\/X6EzxrdLDmI\/AAAAAAACOi8\/OeVLW4H9i_QZd_wuI60OA1wwU5OeDYSLwCLcBGAsYHQ\/s1500\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-akoaeY1aLeU\/X6EzxrdLDmI\/AAAAAAACOi8\/OeVLW4H9i_QZd_wuI60OA1wwU5OeDYSLwCLcBGAsYHQ\/w640-h480\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones%2B2.jpg\" title=\"Small-Batch Cheddar and Chive Scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECovered in cheese!\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnd then you bake them! That's it.\u0026nbsp;\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-nE9qWHhnUOA\/X6E0NWbClRI\/AAAAAAACOjE\/aQeH6_UwScEfbVqyH_Uu90eLjDX8KYjQQCLcBGAsYHQ\/s1500\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones%2B3.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-nE9qWHhnUOA\/X6E0NWbClRI\/AAAAAAACOjE\/aQeH6_UwScEfbVqyH_Uu90eLjDX8KYjQQCLcBGAsYHQ\/w640-h480\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones%2B3.jpg\" title=\"Small-Batch Cheddar and Chive Scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall-Batch Cheddar and Chive Scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHoly moly these scones are good - they're SO cheesy and delicious! The edges are lightly crunchy and the insides are all fluffy and gorgeous. I like them spread with a little butter, but even unadorned they're great. They're good for breakfast or afternoon tea, but if you were so inclined you could make them as an accompaniment to, say, pumpkin soup or something similar, for a really hearty and comforting meal.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThey're very easy to make - one time I actually made them in the morning before work, all whilst taking care of the baby and getting her through her morning routine. It was a bit of effort but worth it for the cheesy goodness! (Looking back, I'm not sure why I chose that particular day to make cheese scones, rather than a lower pressure non-work day. I guess I was really craving cheese).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI hope this recipe inspires similar levels of fervour in you. Enjoy!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cblockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003ESmall-Batch Cheddar and Chive Scones\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EA recipe by Sarah Cooks\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/2 cup self raising flour\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPinch of salt\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPinch of cayenne pepper\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/4 teaspoon mustard powder\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E20 grams cold butter\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 tablespoon finely chopped chives\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E30 grams grated cheddar, plus 10 grams extra for topping\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/4 cup buttermilk\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 tablespoon grated Parmesan\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPreheat the oven to 200C.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the self-raising flour, salt, cayenne pepper and mustard powder in a bowl and stir to combine.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ECut the butter into small pieces and rub it into the flour with your fingertips until it resembles fine breadcrumbs.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EStir through the chives and grated cheddar.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPour half the buttermilk in and stir through with a butter knife or pallet knife until it starts to come together. Pour in enough of the remaining buttermilk to enable the dough come together. (You may not need all the buttermilk).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ETip onto a lightly floured surface and form into a rough rectangle of approx. 4 centimetre thickness.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\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).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the squares onto a baking tray lined with baking paper, with a couple of centimetres space in between. Sprinkle over the extra grated cheddar and the parmesan.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EBake for 15-20 minutes, or until golden brown and cooked through.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAllow to cool for 5 or so minutes before eating with butter.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EMakes 4 scones\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ci\u003E\u003Cdiv style=\"text-align: justify;\"\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\u003C\/div\u003E\u003C\/i\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/5628006799357743311\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/11\/small-batch-cheddar-and-chive-scones.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/5628006799357743311"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/5628006799357743311"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/11\/small-batch-cheddar-and-chive-scones.html","title":"Small-Batch Cheddar and Chive Scones"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"1"}},{"id":{"$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":{"$t":"tag:blogger.com,1999:blog-8787347.post-6970629890941046452"},"published":{"$t":"2019-11-14T08:00:00.000+11:00"},"updated":{"$t":"2019-11-14T08:00:19.349+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bravetart"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigella"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigella Kitchen"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pancakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pumpkin"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving"}],"title":{"type":"text","$t":"Nine Delicious Sweet Pumpkin Recipes for Thanksgiving"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-g_ftSIbKvxs\/XcvpYGnb5wI\/AAAAAAACN94\/7J_6jf0gS3EyKNAAPRSeoOOWAxAYWw6yQCLcBGAsYHQ\/s1600\/Pumpkin-Recipes-Cover.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"9 Delicious Sweet Pumpkin Recipes for Thanksgiving\" border=\"0\" data-original-height=\"900\" data-original-width=\"600\" src=\"https:\/\/1.bp.blogspot.com\/-g_ftSIbKvxs\/XcvpYGnb5wI\/AAAAAAACN94\/7J_6jf0gS3EyKNAAPRSeoOOWAxAYWw6yQCLcBGAsYHQ\/s1600\/Pumpkin-Recipes-Cover.jpg\" title=\"9 Delicious Sweet Pumpkin Recipes for Thanksgiving\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHello hello! If you can't tell, I've been going absolutely nuts for sweet pumpkin recipes lately! I love the bright colour and earthy flavour that pumpkin brings to baked goods, and pumpkin spice just smells so good and comforting. Seeing that Thanksgiving is coming up in exactly two weeks, I thought it was a good time to share some sweet pumpkin recipes with you. Some of these are my recipes; some are recipes from other sources that I've cooked and loved. Obviously Thanksgiving isn't an Australian holiday, but I have been getting swept up in North American seasonal pumpkin fever!\u003Cbr \/\u003E\u003Cbr \/\u003EI think many of these would make a great dessert at a Thanksgiving feast or Thanksgiving-adjacent get-together (ooh, Thanksgiving brunch, anyone?), or would be a nice contribution if you've been invited to a Thanksgiving dinner and have been asked to bring a dish. Or if you just bloody love pumpkin and want to bake something delicious and warmly-spiced just for yourself. I've got you covered and there's no judgement here.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E*****\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/11\/pumpkin-creme-caramel-with-candied.html\"\u003E1. Pumpkin Crème Caramel\u003C\/a\u003E\u003C\/b\u003E\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\/-WMlSjl2ejeA\/XceBMhDxUjI\/AAAAAAACN8o\/tr6OxPKK0wo9wU74u3FAPUBG_TiKQ51WQCEwYBhgL\/s1600\/Pumpkin%2BCreme%2BCaramel.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pumpkin Crème Caramel\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-WMlSjl2ejeA\/XceBMhDxUjI\/AAAAAAACN8o\/tr6OxPKK0wo9wU74u3FAPUBG_TiKQ51WQCEwYBhgL\/s1600\/Pumpkin%2BCreme%2BCaramel.jpg\" title=\"Pumpkin Crème Caramel\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPumpkin Crème Caramel\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI think these are quite an elegant dessert, but are reasonably simple to make. These are just a baked custard with some pumpkin purée stirred through the mixture, giving it a bright colour and lovely flavour. I also added a cloud of whipped cream on top, and candied pumpkin seeds for a fantastic contrasting crunch. I kept this one restrained and didn't put any pumpkin spice in the custard itself, but couldn't help myself and added just a hint of spices to the candied pumpkin seeds. The recipe makes four crème caramels and they do need to be made at least a few hours in advance (or overnight), so I think they'd make a good dessert if you were having, say, a small Thanksgiving dinner party around the big day, and wanted to serve something that's seasonally appropriate, but not OTT pumpkin spice.\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/11\/pumpkin-creme-caramel-with-candied.html\"\u003EClick here for the Pumpkin Crème Caramel recipe.\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E*****\u003C\/div\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/10\/pumpkin-chocolate-babka.html\"\u003E\u003Cb\u003E2. Pumpkin Chocolate Babka\u003C\/b\u003E\u003C\/a\u003E\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\/-LQ6thp4Vbh4\/XbgNnina5QI\/AAAAAAACN2g\/kReIP6FAYYYgnC7y9w_ckbW8MtFECxjigCEwYBhgL\/s1600\/Pumpkin%2Bchocolate%2Bbabka.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pumpkin chocolate babka\" border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-LQ6thp4Vbh4\/XbgNnina5QI\/AAAAAAACN2g\/kReIP6FAYYYgnC7y9w_ckbW8MtFECxjigCEwYBhgL\/s1600\/Pumpkin%2Bchocolate%2Bbabka.jpg\" title=\"Pumpkin chocolate babka\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPumpkin Chocolate Babka\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003EThis bright braided bread, inspired by the \u003Ca href=\"https:\/\/www.instagram.com\/p\/B364V-boUmt\/\"\u003Epumpkin and pistachio babka\u003C\/a\u003E from Parisian bakery \u003Ca href=\"https:\/\/www.instagram.com\/lepetitgrainparis\/\"\u003ELe Petit Grain\u003C\/a\u003E, is a mash-up of Stella Parks' soft and fluffy\u0026nbsp;\u003Ca href=\"https:\/\/www.seriouseats.com\/recipes\/2018\/10\/yeasted-pumpkin-bread.html\"\u003Eyeasted pumpkin bread\u003C\/a\u003E\u0026nbsp;dough and Ottolenghi's Internet-breaking chocolate babka, with a good dose of pecans, pumpkin seeds, and pumpkin spice added. For such an impressive-looking bake it's surprisingly easy. The dough take just a few minutes in a processor, and it's a simple two-log braid. Breakfast, brunch, dessert, general snacking. This babka does it all.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/10\/pumpkin-chocolate-babka.html\"\u003EClick here for the Pumpkin Chocolate Babka recipe\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E*****\u003C\/div\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2018\/11\/cardamom-tahini-pumpkin-pie.html\"\u003E\u003Cb\u003E3. Cardamom Tahini Pumpkin pie\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-vjbiPADFW_0\/W_aQC4a3EtI\/AAAAAAACBmY\/x7hU54MLABIZ1mjk4cq4-N5KfOBkcNhjgCLcBGAs\/s1600\/Cardamom-Tahini%2BPumpkin%2BPie%2B5.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Cardamom-Tahini Pumpkin Pie\" border=\"0\" data-original-height=\"700\" data-original-width=\"467\" src=\"https:\/\/3.bp.blogspot.com\/-vjbiPADFW_0\/W_aQC4a3EtI\/AAAAAAACBmY\/x7hU54MLABIZ1mjk4cq4-N5KfOBkcNhjgCLcBGAs\/s1600\/Cardamom-Tahini%2BPumpkin%2BPie%2B5.jpg\" title=\"Cardamom-Tahini Pumpkin Pie\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECardamom-Tahini Pumpkin Pie\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003EPerhaps the most traditionally \"Thanksgivingy\" recipe in this list, which would make an excellent dessert for the proper Thanksgiving feast. This pie has a flaky buttery crust, and a creamy-smooth cardamom-infused pumpkin layer. The real kicker though is the surprise layer of fudgy black tahini underneath the pumpkin. Absolutely incredible. Serve it fridge cold with copious amounts of whipped cream.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2018\/11\/cardamom-tahini-pumpkin-pie.html\"\u003EClick here for the Cardamom-Tahini Pumpkin Pie recipe.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E*****\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2012\/11\/pumpkin-bread-with-cream-cheese-glaze.html\"\u003E\u003Cb\u003E4. Pumpkin Bread with Cream Cheese Glaze\u003C\/b\u003E\u003C\/a\u003E\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\/-mk9caM0wKh8\/ULHGRbjxTgI\/AAAAAAAARJc\/673N7-EydCI\/s1600\/039+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pumpkin bread with cream cheese glaze\" border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-mk9caM0wKh8\/ULHGRbjxTgI\/AAAAAAAARJc\/673N7-EydCI\/s1600\/039+copy.jpg\" title=\"Pumpkin bread with cream cheese glaze\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPumpkin bread with cream cheese glaze\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI got the recipe for the pumpkin bread from an American friend, whose mom used to make it for sleepovers. It's a total winner. A big round of moist pumpkin bread, full of chocolate chips and rich spices. (A whole teaspoon of ground cloves, dooooo it). My addition to to this masterpiece was a rich and thick coating of cream cheese glaze. Gild the lily, and then eat it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2012\/11\/pumpkin-bread-with-cream-cheese-glaze.html\"\u003EClick here for the Pumpkin Bread with Cream Cheese Glaze recipe.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E*****\u003C\/div\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/03\/pumpkin-and-pecan-cinnamon-rolls-with.html\"\u003E\u003Cb\u003E5. Pumpkin and Pecan Cinnamon Rolls with Cream Cheese Frosting\u003C\/b\u003E\u003C\/a\u003E\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:\/\/3.bp.blogspot.com\/-Jrb0w91wqBE\/XCVYrjeVB3I\/AAAAAAACFS8\/dwI_oY2U3z8QelryML5UMwcz-WdNLSW2wCPcBGAYYCw\/s1600\/Pumpkin%2BCinnamon%2BRolls.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pumpkin and pecan cinnamon rolls with cream cheese icing\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/3.bp.blogspot.com\/-Jrb0w91wqBE\/XCVYrjeVB3I\/AAAAAAACFS8\/dwI_oY2U3z8QelryML5UMwcz-WdNLSW2wCPcBGAYYCw\/s1600\/Pumpkin%2BCinnamon%2BRolls.jpg\" title=\"Pumpkin and pecan cinnamon rolls with cream cheese icing\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPumpkin and pecan cinnamon rolls with cream cheese icing\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWhen I first made these pumpkin and pecan cinnamon rolls last year, I literally thought they were one of the most delicious things I'd ever baked, and I stand by that. It's Stella Parks' fantastic\u0026nbsp;\u003Ca href=\"https:\/\/www.seriouseats.com\/recipes\/2018\/10\/yeasted-pumpkin-bread.html\"\u003Eyeasted pumpkin bread\u003C\/a\u003E\u0026nbsp;dough again, this time coiled around a buttery-spicy-pecan mixture, baked until golden, and slathered in sticky cream cheese icing while still warm. They are toooooo good!\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/03\/pumpkin-and-pecan-cinnamon-rolls-with.html\"\u003EGet the recipe for Pumpkin and Pecan Cinnamon Rolls with Cream Cheese Frosting here.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: center;\"\u003E*****\u003C\/div\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2010\/12\/soup-made-with-garlic-and-love-and.html\"\u003E6. Nigella's Pumpkin Scones\u003C\/a\u003E\u003C\/b\u003E\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\/_IF5HK3Sqp7M\/TOzpg3g_0MI\/AAAAAAAAJC4\/NjvLFYGBldA\/s1600\/Picture+023+copy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pumpkin scones\" border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/_IF5HK3Sqp7M\/TOzpg3g_0MI\/AAAAAAAAJC4\/NjvLFYGBldA\/s1600\/Picture+023+copy.jpg\" title=\"Pumpkin scones\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ENigella's pumpkin scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThese pumpkin scones are quite a bit simpler than the previous recipes. They come from Nigella's wonderful book, \u003Ci\u003EKitchen\u003C\/i\u003E, where she suggests them as an accompaniment to a garlicky chicken soup. I've made the recipe exactly as written, but I've also tried them with feta and chives added. Both versions were excellent. They've lovely as quick-bread accompaniment to a meal (soup, stew etc.), or just as they are with lots of butter.\u003Cbr \/\u003E\u003Cbr \/\u003EThe recipe for these pumpkin scones can be found \u003Ca href=\"https:\/\/www.bhg.com\/recipes\/bread\/nigella-lawsons-pumpkin-scones\/\"\u003Ehere\u003C\/a\u003E, or in the book \u003Ci\u003EKitchen\u003C\/i\u003E\u0026nbsp;by Nigella Lawson.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E*****\u003C\/div\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2006\/08\/perfect-all-out-weekend-breakfast.html\"\u003E\u003Cb\u003E7. Pumpkin Pancakes with Sticky Maple Pecans\u003C\/b\u003E\u003C\/a\u003E\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:\/\/photos1.blogger.com\/hello\/32\/943\/320\/IMG_8401.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Nigella's pumpkin pancakes with sticky maple pecans\" border=\"0\" src=\"https:\/\/photos1.blogger.com\/hello\/32\/943\/400\/IMG_8401.jpg\" style=\"border-color: rgb(0, 0, 0); border-style: solid; border-width: 1px; margin: 2px;\" title=\"Nigella's pumpkin pancakes with sticky maple pecans\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ENigella's Pumpkin pancakes with maple pecans\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EPumpkin pancakes! Another Nigella winner, this time from \u003Ci\u003ENigella Christmas\u003C\/i\u003E\u0026nbsp;(and originally from her old \u003Ca href=\"https:\/\/www.nytimes.com\/2002\/10\/30\/dining\/at-my-table-gorgeous-pumpkin-treats.html\"\u003ENew York Times column\u003C\/a\u003E). These are a super-plush and tender pancake, full of bright orange pumpkin purée and buttermilk. Don't skip the sticky maple pecans - they're crunchy and moreish and just so good! I love the idea of a big stack of these pancakes for a holiday breakfast.\u003Cbr \/\u003E\u003Cbr \/\u003EThe recipe for these pumpkin pancakes can be found\u0026nbsp;\u003Ca href=\"https:\/\/cooking.nytimes.com\/recipes\/11247-pumpkin-pancakes-with-sticky-maple-pecans\"\u003Ehere\u003C\/a\u003E, or in the book\u0026nbsp;\u003Ci\u003ENigella Christmas\u003C\/i\u003E\u0026nbsp;by Nigella Lawson.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: center;\"\u003E*****\u003C\/div\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.onceuponachef.com\/recipes\/spiced-pumpkin-bread.html\"\u003E\u003Cb\u003E8. Pumpkin Bread\u003C\/b\u003E\u003C\/a\u003E\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\/-Dua4Hwc7UiE\/XclALtsNG4I\/AAAAAAACN9g\/n8FPsq5LoFYDLa9DwkEByDOH0_TsyZjvACLcBGAsYHQ\/s1600\/Pumpkin%2Bbread.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pumpkin Bread\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-Dua4Hwc7UiE\/XclALtsNG4I\/AAAAAAACN9g\/n8FPsq5LoFYDLa9DwkEByDOH0_TsyZjvACLcBGAsYHQ\/s1600\/Pumpkin%2Bbread.jpg\" title=\"Pumpkin Bread\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.onceuponachef.com\/recipes\/spiced-pumpkin-bread.html\"\u003EOnce Upon a Chef'\u003C\/a\u003Es Pumpkin Bread\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWhen I re-started pumpkin baking for the year, I wanted to start with a nice simple pumpkin bread, and this one from \u003Ca href=\"https:\/\/www.onceuponachef.com\/recipes\/spiced-pumpkin-bread.html\"\u003EOnce Upon a Chef\u003C\/a\u003E\u0026nbsp;fit the bill perfectly. It's moist and tender with a lovely crunch around the edges. I added pumpkin seeds on the top for extra crunch, and halved the recipe and baked it in a petite 8 x 4 inch (20 x 10cm or 1 litre capacity) loaf pan. The bread (well, cake) was truly excellent topped with lashings of salted butter. I froze half the loaf in slices and slowly ate it for breakfasts over a few weeks. The frozen slices were just as delicious defrosted in the microwave as the fresh ones were. (I usually popped the slices in the toaster after microwaving them as well because I LOVE crunchy edges). I can definitely recommend this recipe!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.onceuponachef.com\/recipes\/spiced-pumpkin-bread.html\"\u003EGet the recipe for Once Upon a Chef's Pumpkin Bread here.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E*****\u003C\/div\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.seriouseats.com\/recipes\/2016\/10\/pumpkin-spice-streusel-muffins-recipe.html\"\u003E\u003Cb\u003E9. Pumpkin Spice Streusel Muffins\u003C\/b\u003E\u003C\/a\u003E\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\/-YRR810Uqxr0\/XclARdXr2RI\/AAAAAAACN9k\/M3QrOzNd8dQcWrMEc2fYJhc9Rdwf9nGEgCLcBGAsYHQ\/s1600\/Pumpkin%2Bmuffins.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Bravetart's Pumpkin Streusel Muffins\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-YRR810Uqxr0\/XclARdXr2RI\/AAAAAAACN9k\/M3QrOzNd8dQcWrMEc2fYJhc9Rdwf9nGEgCLcBGAsYHQ\/s1600\/Pumpkin%2Bmuffins.jpg\" title=\"Bravetart's Pumpkin Streusel Muffins\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EStella Parks' Pumpkin Streusel Muffins\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAmazing Stella Parks, yet again! These pumpkin muffins were tender and cakey and tasty and had just the right amount of spice. Stella uses a method for muffins that I hadn't tried before - rather than mixing wet ingredients into dry, she instructs you to rub butter into flour before folding in the remaining wet ingredients. Full disclosure - I found these muffins slightly annoying at first, because there was a LOT of streusel mixture and lots of it came off the muffins and all over my kitchen bench. However, that aside, I loved the muffins. They were wonderful fresh and froze incredibly well. Emergency stash of muffins in the freezer for treaty breakfasts or afternoon teas! Yessss!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.seriouseats.com\/recipes\/2016\/10\/pumpkin-spice-streusel-muffins-recipe.html\"\u003EGet the recipe for Stella Parks' Pumpkin Spice Streusel Muffins here.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E*****\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThat's it! Do you like baking with pumpkin? Do you have any favourite recipes that I must try? Please hit me up in the comments!\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/6970629890941046452\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/11\/nine-delicious-sweet-pumpkin-recipes.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6970629890941046452"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6970629890941046452"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/11\/nine-delicious-sweet-pumpkin-recipes.html","title":"Nine Delicious Sweet Pumpkin Recipes for Thanksgiving"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-g_ftSIbKvxs\/XcvpYGnb5wI\/AAAAAAACN94\/7J_6jf0gS3EyKNAAPRSeoOOWAxAYWw6yQCLcBGAsYHQ\/s72-c\/Pumpkin-Recipes-Cover.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-4254977907628828184"},"published":{"$t":"2018-10-11T20:25:00.000+11:00"},"updated":{"$t":"2018-10-11T20:26:17.907+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones"}],"title":{"type":"text","$t":"Tropical Tarte Tatin"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003ENew recipe today! I've got a super pretty and delicious tropical tarte tatin - a gorgeous scone dough topped with slices of fresh pineapple and glacé cherries and an addictive buttery caramel sauce. I served it with a coconut cream for total tropical deliciousness.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-AgJ2H7vV_NQ\/W53KSdYg-TI\/AAAAAAACBXk\/V4B3_y4xLWcXUiXM8bB_OdpgYRMXvp82gCLcBGAs\/s1600\/Tropical%2BTarte%2BTatin.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"788\" data-original-width=\"525\" src=\"https:\/\/3.bp.blogspot.com\/-AgJ2H7vV_NQ\/W53KSdYg-TI\/AAAAAAACBXk\/V4B3_y4xLWcXUiXM8bB_OdpgYRMXvp82gCLcBGAs\/s1600\/Tropical%2BTarte%2BTatin.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETropical Tarte Tatin\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ELast month when Prahran Market asked me to join their \u003Ca href=\"https:\/\/www.prahranmarket.com.au\/spring-lamb-asparagus-ateam\/\"\u003EA-Team\u003C\/a\u003E, one of the ingredients they gave me in their mystery bag was mini organic pineapples from Queensland. TOO cute, amirite? They smelled amazing, and I couldn't wait to cook with them! I had quite a few ideas on the brain, but in the end, I couldn't go past an old-fashioned pineapple upside down cake.\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThis is essentially a riff on Nigella's\u0026nbsp;\u003Ca href=\"http:\/\/sarah-discovers-how-to-eat.blogspot.com\/2005\/09\/dinner-to-lift-spirits.html\"\u003EIrish Tarte Tatin\u003C\/a\u003E\u0026nbsp;from\u0026nbsp;\u003Ca href=\"http:\/\/sarah-discovers-how-to-eat.blogspot.com\/\" style=\"font-style: italic;\"\u003EHow to Eat\u003C\/a\u003E\u0026nbsp;(which itself is a riff on Darina Allen's \u003Ca href=\"https:\/\/www.independent.ie\/life\/food-drink\/recipes\/the-great-irish-menu-irelands-top-chefs-share-their-recipes-34525062.html\"\u003ERoscommon Rhubarb Pie\u003C\/a\u003E). What we've got is a fruity topping, with a scone dough. A traditional pineapple upside down cake is topped with a normal butter cake, but I do like the heft and crunch of a scone dough.\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003ETo start, I lined the base of the tin with a mixture of butter and light muscovado sugar, and topped it with slices of fresh pineapple and some glacé cherries. During baking the butter-sugar mixture melts and becomes a delicious caramel sauce that soaks into the base.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\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: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-wtW5evSEZ38\/W53KQNB6bsI\/AAAAAAACBXc\/MezxeBf8iHMk27ypxjB1NY3lgQtM4oz8gCLcBGAs\/s1600\/Pineapple%2BTarte%2BTatin%2BTopping.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/3.bp.blogspot.com\/-wtW5evSEZ38\/W53KQNB6bsI\/AAAAAAACBXc\/MezxeBf8iHMk27ypxjB1NY3lgQtM4oz8gCLcBGAs\/s1600\/Pineapple%2BTarte%2BTatin%2BTopping.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPineapple and Cherry topping\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThe base is a standard scone dough, with coconut added for texture and general deliciousness, bound together by buttermilk which gives the dough a nice tender bite.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\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: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-mZMJVaiV810\/W53NK43AzUI\/AAAAAAACBX0\/cGksDFd7QngmHVca8jIhOjxM3t6REAVUgCLcBGAs\/s1600\/Tropical%2BTarte%2BTatin%2B4.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-mZMJVaiV810\/W53NK43AzUI\/AAAAAAACBX0\/cGksDFd7QngmHVca8jIhOjxM3t6REAVUgCLcBGAs\/s1600\/Tropical%2BTarte%2BTatin%2B4.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETropical Tarte Tatin\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThe coconut cream - a riff on another Nigella recipe, her Barbados creams - is a mixture of coconut yogurt and regular cream, whipped until thickened and topped with brown sugar, which goes all melty and dissolves into the cream. It has a gentle coconut fragrance and is soooo delicious with the pineapple tart!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\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: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ka8KhfzykIo\/W53KPnPqlKI\/AAAAAAACBXY\/iTIjuKLOTF8sI-ErbVUSLL-N3AvZ-6jFwCLcBGAs\/s1600\/Pineapple%2BTarte%2BTatin%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/4.bp.blogspot.com\/-ka8KhfzykIo\/W53KPnPqlKI\/AAAAAAACBXY\/iTIjuKLOTF8sI-ErbVUSLL-N3AvZ-6jFwCLcBGAs\/s1600\/Pineapple%2BTarte%2BTatin%2B2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETropical Tarte Tatin\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe tart was fabulous as a dessert, as an afternoon tea and (just quietly), even as breakfast. The crunchy caramelised edges are the BEST.\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\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: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-XQ7TORfo7qE\/W53KQeNYNGI\/AAAAAAACBXg\/3tEdwabqjBIMzrVwdeCGdEeia_4ZgD7jgCLcBGAs\/s1600\/Pineapple%2BTarte%2BTatin%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/2.bp.blogspot.com\/-XQ7TORfo7qE\/W53KQeNYNGI\/AAAAAAACBXg\/3tEdwabqjBIMzrVwdeCGdEeia_4ZgD7jgCLcBGAs\/s1600\/Pineapple%2BTarte%2BTatin%2B3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETropical Tarte Tatin\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThis tarte is best fresh from the oven, but it's still nice a few days later - I'd just suggest heating individual slices in the microwave first. I hope you enjoy it!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cblockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003ETropical Tarte Tatin\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EA Recipe by Sarah Cooks\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EFor the Coconut Cream\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E100 grams coconut yogurt\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E100 grams cream\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E2 tablespoons light muscovado sugar (substitute brown sugar)\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EFor the Tart\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E60 grams butter, softened\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E60 grams light muscovado sugar (substitute brown sugar)\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 x mini organic pineapple\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E13 glacé cherries\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E310 grams plain flour\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E20 grams caster sugar\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 heaped teaspoon baking powder\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E55 grams cold butter, cut into small cubes\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E25 grams shredded coconut\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E175 millilitres buttermilk\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 egg\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ETo glaze: condensed milk or beaten egg and granulated sugar\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ETo make the coconut cream, place the coconut yogurt and cream into a mixing bowl. Whisk until combined and slightly thickened. Spoon the cream into a shallow bowl. Sprinkle over the light muscovado sugar in a thick carpet. Cover the bowl with clingfilm and refrigerate for a few hours or overnight.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ETo make the tart, preheat the oven to 220C.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ECream together the softened butter and light muscovado sugar. Spread evenly across the base of a deep 20-cm pie dish with sloping sides.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ECut the top and bottom off the pineapple, cutting as straight as possible. Stand the pineapple up, and cut off the skin in strips. Cut out any little eyes with small diagonal cuts. Slice the pineapple crossways into 1 cm rounds. Cut out the central core in each slice. Arrange the pineapple slices and glacé cherries in the base of the pie dish.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESieve the flour, caster sugar and baking powder into a mixing bowl. Add the butter and rub into the four until the butter is evenly distributed and mixture resembles coarse breadcrumbs. Stir in the shredded coconut.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPour the buttermilk into a measuring jug and whisk in the egg.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EMake a well in the centre of the dry ingredients, pour in the liquid all at once and stir in gently to form a soft dough.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ETurn out onto a floured surface and pat and roll the dough into a circle about 2.5 centimetres thick. Place the disc over the pineapple and tuck in the edges as neatly as you can. Brush the dough with either condensed milk, or a little beaten egg and granulated sugar.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the pie dish on a baking tray (to catch any sticky drips) and place into the oven. Cook for 15 minutes, then turn the oven down to 180C and cook for a further 30 minutes, or until the top is crusty and brown and the dough is cooked. You may need to cover the pie with foil halfway through if it is browning too quickly.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAllow the tart to cool for 10 minutes, then gently loosen the edges with a butter knife. Place a serving plate over the top of the pan, and, with oven mitts and confidence, turn it upside down so that the pie comes out onto the plate with some caramelly liquid.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EServe the tart warm, with the coconut cream.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EMakes 1 x 20cm tart, serves 8 \u003C\/div\u003E\u003C\/blockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\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\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/4254977907628828184\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2018\/10\/tropical-tarte-tatin.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/4254977907628828184"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/4254977907628828184"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2018\/10\/tropical-tarte-tatin.html","title":"Tropical Tarte Tatin"}],"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:\/\/3.bp.blogspot.com\/-AgJ2H7vV_NQ\/W53KSdYg-TI\/AAAAAAACBXk\/V4B3_y4xLWcXUiXM8bB_OdpgYRMXvp82gCLcBGAs\/s72-c\/Tropical%2BTarte%2BTatin.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-4244635541190378424"},"published":{"$t":"2018-06-19T07:53:00.000+10:00"},"updated":{"$t":"2018-06-19T07:54:36.650+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigella"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Stew"}],"title":{"type":"text","$t":"Beef and Red Wine Stew with Cheddar and Chive Biscuits"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EBeef and Red Wine Stew with Cheddar and Chive Biscuits. Today's recipe is a delicious beef stew, all tender pieces of beef in a rich red wine sauce, topped with the lightest, fluffiest cheddar and chive biscuits. Total winter comfort food!\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:\/\/3.bp.blogspot.com\/-aIKcCbEtuV0\/WyZLG-swoSI\/AAAAAAACA_Y\/vfZNFm6nO9oWR8rIuEtdP7BhkU8DQbQRACLcBGAs\/s1600\/Beef%2Band%2BRed%2BWine%2BStew%2Bwith%2BCheddar%2Band%2BChive%2BBiscuits.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/3.bp.blogspot.com\/-aIKcCbEtuV0\/WyZLG-swoSI\/AAAAAAACA_Y\/vfZNFm6nO9oWR8rIuEtdP7BhkU8DQbQRACLcBGAs\/s1600\/Beef%2Band%2BRed%2BWine%2BStew%2Bwith%2BCheddar%2Band%2BChive%2BBiscuits.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBeef and Red Wine Stew with Cheddar and Chive Biscuits\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cbr \/\u003EYup, it's cold outside. Right now I'm all about puffy jackets, hot tea, electric blankets and general hunkering down. Last weekend in particular was blustery and rainy, and with Sandra and I both recovering from colds, it was the perfect opportunity to stay indoors and embark on a little comfort cooking.\u003Cbr \/\u003E\u003Cbr \/\u003EA couple of years ago, when \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2016\/03\/simply-nigella.html\"\u003E\u003Ci\u003ESimply Nigella\u003C\/i\u003E\u003C\/a\u003E came out, one of my must-make recipes was the spiced lamb stew with a goat's cheese and thyme cobbler topping. I mean, cheesy scones on a stew? Get in my belly! I tried it and loved the cobbler topping, but the stew just didn't work for me. It was incredibly garlicky, and even though I love garlic, it was way too strong for me and I couldn't finish it. However, the idea of a cobbler topping stayed with me, and I thought that a version of it it might work well with a traditional beef stew.\u003Cbr \/\u003E\u003Cbr \/\u003ELet's start with the stew. This beef and red wine stew is a riff on Nigella's wonderful\u0026nbsp;\u003Ca href=\"http:\/\/sarah-discovers-how-to-eat.blogspot.com\/2005\/07\/oxtail-stew-and-vagina-jelly.html\"\u003Eoxtail with Mackeson and marjoram\u003C\/a\u003E, one of my favourite stews from \u003Ci\u003EHow to Eat\u003C\/i\u003E. I used her recipe as a blueprint, and changed it up to use meats and flavourings that I wanted. I love it because there's lots of layers of flavours in the stew. You start by cooking (lots of) sliced onion in oil until translucent, then adding dried marjoram and parsley.\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\/-MQ6lACoUgmc\/WyZFQie6HVI\/AAAAAAACA98\/sqYUVO7DxpIlqH7jJ8N7dYbjdzy8TuxHwCLcBGAs\/s1600\/Sauteed%2BOnions.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"467\" src=\"https:\/\/1.bp.blogspot.com\/-MQ6lACoUgmc\/WyZFQie6HVI\/AAAAAAACA98\/sqYUVO7DxpIlqH7jJ8N7dYbjdzy8TuxHwCLcBGAs\/s1600\/Sauteed%2BOnions.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESautéed onions\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThen you dredge some beef casserole pieces in flour with mustard powder, nutmeg and cloves, then brown them well all over. (The seasoned flour melds with the beef fat and juices, adds a layer of flavour to the stew, and helps it to get nice and thick at the end).\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\/-H-oB032o0ik\/WyZFQ54jmvI\/AAAAAAACA-A\/6YIcRoLgda0dtiBuPQy6WErGsdGBCZ51wCLcBGAs\/s1600\/Seared%2Bbeef.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-H-oB032o0ik\/WyZFQ54jmvI\/AAAAAAACA-A\/6YIcRoLgda0dtiBuPQy6WErGsdGBCZ51wCLcBGAs\/s1600\/Seared%2Bbeef.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESeared Beef\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThen you add the sautéed onions (so much flavour!), and top with carrots, celery, stock, red wine and a bay leaf.\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:\/\/4.bp.blogspot.com\/-FiYSnwpgeUI\/WyZFQovCcKI\/AAAAAAACA94\/XWgDu3wB8g4UQAlxP7kaQlR5rpawtvmsgCLcBGAs\/s1600\/Oniony%2Bbeef.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-FiYSnwpgeUI\/WyZFQovCcKI\/AAAAAAACA94\/XWgDu3wB8g4UQAlxP7kaQlR5rpawtvmsgCLcBGAs\/s1600\/Oniony%2Bbeef.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EOniony Beef\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EOnce all the ingredients are in, you shove the whole thing in the oven and let it cook slowly for a few hours. Bonus points for keeping the kitchen warm on a freezing cold day! Here's the stew, all cooked. Just look at that rich and thick sauce! (Note: I transferred the stew from the pot to a shallow and wide dish so that the biscuits would brown faster, but you could definitely just use the same pot if you want).\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:\/\/4.bp.blogspot.com\/-TZ94_ET1Jo0\/WyZF95XnpvI\/AAAAAAACA-M\/-cK8TuudSiQtnONOoae7ObMRalW4icaugCLcBGAs\/s1600\/Beef%2Band%2BRed%2BWine%2BStew.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-TZ94_ET1Jo0\/WyZF95XnpvI\/AAAAAAACA-M\/-cK8TuudSiQtnONOoae7ObMRalW4icaugCLcBGAs\/s1600\/Beef%2Band%2BRed%2BWine%2BStew.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBeef and Red Wine Stew\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EObviously the stew is absolutely fine as it is (more than fine, fabulous even), just sprinkled with a little parsley and served with some mashed potatoes or rice. However, I can highly recommend that you make these biscuits as a topping - they're so easy and just incredible!\u003Cbr \/\u003E\u003Cbr \/\u003EIt's a basic scone dough, with grated cheddar, chopped chives and buttermilk in the dough. You can use regular milk, but do try buttermilk if you can find it - it makes the topping so tender and fluffy! Sandra's colleague Julian brought her some cheese from \u003Ca href=\"https:\/\/www.facebook.com\/SouthCoastCheese\/\"\u003ETilba Real Dairy\u003C\/a\u003E, and I thought it'd be just perfect here. (Come to think of it, I'm not sure if that cheese is technically a cheddar, but I think any sharp hard cheese would suit).\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\/-RdrkRrIaDNo\/WyZGEi1NwPI\/AAAAAAACA-Q\/XSn-AzaWT3cCGFOr7xDGSu_86P0KicragCLcBGAs\/s1600\/Biscuit%2Bingredients.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-RdrkRrIaDNo\/WyZGEi1NwPI\/AAAAAAACA-Q\/XSn-AzaWT3cCGFOr7xDGSu_86P0KicragCLcBGAs\/s1600\/Biscuit%2Bingredients.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EButtermilk, Chives, Cheddar\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESo, you grate the cheese and some butter, and rub it into the dry ingredients. (You've got plain flour and some salt and leavenings, plus some spices. Mustard powder and nutmeg in the topping echoes the flavourings in the stew). Then you stir in the chopped chives and the buttermilk to form a dough. It's an accommodating, pliable dough, easy enough to form into a dough and pat into a rectangle.\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\/-W7uJcHZooqg\/WyZGvcUXOuI\/AAAAAAACA-g\/43pxrCF9UDYR0yhkmxnwzxIhsUvrZRQEACLcBGAs\/s1600\/Biscuit%2BDough.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-W7uJcHZooqg\/WyZGvcUXOuI\/AAAAAAACA-g\/43pxrCF9UDYR0yhkmxnwzxIhsUvrZRQEACLcBGAs\/s1600\/Biscuit%2BDough.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBiscuit dough\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ECut the dough into circles and brush with an egg wash, and you're ready to go!\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:\/\/4.bp.blogspot.com\/-dyVmoJ96pQY\/WyZG5qusNjI\/AAAAAAACA-k\/TBNl9zE32bw_an0sC7bNeym2ktY95AsrACLcBGAs\/s1600\/Glazed%2Bbiscuits.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-dyVmoJ96pQY\/WyZG5qusNjI\/AAAAAAACA-k\/TBNl9zE32bw_an0sC7bNeym2ktY95AsrACLcBGAs\/s1600\/Glazed%2Bbiscuits.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EGlazed biscuits\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ETop the stew with the biscuits, and then bake in a hot oven for 15 minutes. The stew should be warm when it goes into the oven with the biscuit topping. If you're making the stew and biscuits at the same time then it will already be warm; if you're using fridge-cold leftover stew from the night before I'd suggest popping the dish of stew, without the biscuits, into the oven while it's preheating. Once the oven's come to temperature, remove the now-warm stew from the oven, top with the biscuits, and then bake for the remaining 15 minutes.\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:\/\/3.bp.blogspot.com\/-IRvPoBmFeVg\/WyZHuPgRR3I\/AAAAAAACA-s\/RqHo_7iQmz0PLSw4b9mMBrqxW2ZV2XTlwCLcBGAs\/s1600\/Biscuit-topped%2Bstew.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/3.bp.blogspot.com\/-IRvPoBmFeVg\/WyZHuPgRR3I\/AAAAAAACA-s\/RqHo_7iQmz0PLSw4b9mMBrqxW2ZV2XTlwCLcBGAs\/s1600\/Biscuit-topped%2Bstew.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBiscuit-topped stew, ready for the oven\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EEither way, while the dish is in the oven, the biscuits half bake \/ half steam, turning golden brown and crisp on top, and staying tender and fluffy in the middle. They also absorb some of the flavours from the stew and are just amazing.\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\/-worH8WEQ-Vo\/WyZLcClRSVI\/AAAAAAACA_g\/TRd1FtJwEigTxfGxYRic2rQYNFmDT8D7ACLcBGAs\/s1600\/Beef%2Band%2BRed%2BWine%2BStew%2Bwith%2BCheddar%2Band%2BChive%2BBiscuits%2B4.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-worH8WEQ-Vo\/WyZLcClRSVI\/AAAAAAACA_g\/TRd1FtJwEigTxfGxYRic2rQYNFmDT8D7ACLcBGAs\/s1600\/Beef%2Band%2BRed%2BWine%2BStew%2Bwith%2BCheddar%2Band%2BChive%2BBiscuits%2B4.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBeef and Red Wine Stew with Cheddar and Chive Biscuits\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI liked it with some green peas on the side.\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\/-u6yi8nfXKKE\/WyZLiOhD_WI\/AAAAAAACA_o\/wHBghWZcbY44SesK2G6Zwt8gS9hZj9nFQCLcBGAs\/s1600\/Beef%2Band%2BRed%2BWine%2BStew%2Bwith%2BCheddar%2Band%2BChive%2BBiscuits%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"467\" src=\"https:\/\/1.bp.blogspot.com\/-u6yi8nfXKKE\/WyZLiOhD_WI\/AAAAAAACA_o\/wHBghWZcbY44SesK2G6Zwt8gS9hZj9nFQCLcBGAs\/s1600\/Beef%2Band%2BRed%2BWine%2BStew%2Bwith%2BCheddar%2Band%2BChive%2BBiscuits%2B2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBeef and Red Wine Stew with Cheddar and Chive Biscuits\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThis stew would make a perfect comforting Sunday lunch or supper. Or keep leftovers for the week ahead! Leftover stew and biscuits both reheat really well in the microwave.\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:\/\/2.bp.blogspot.com\/-jfcjfEb00LU\/WyZLh0L_YDI\/AAAAAAACA_k\/AASTZZzHpFU1gb9bvikQwAdlL61sqqNHgCLcBGAs\/s1600\/Beef%2Band%2BRed%2BWine%2BStew%2Bwith%2BCheddar%2Band%2BChive%2BBiscuits%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/2.bp.blogspot.com\/-jfcjfEb00LU\/WyZLh0L_YDI\/AAAAAAACA_k\/AASTZZzHpFU1gb9bvikQwAdlL61sqqNHgCLcBGAs\/s1600\/Beef%2Band%2BRed%2BWine%2BStew%2Bwith%2BCheddar%2Band%2BChive%2BBiscuits%2B3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBeef and Red Wine Stew with Cheddar and Chive Biscuits\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWe can totally handle winter.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003EBeef and Red Wine Stew\u003C\/b\u003E\u003Cbr \/\u003E\u003Cdiv\u003ERecipe adapted from Nigella's \u003Ca href=\"http:\/\/sarah-discovers-how-to-eat.blogspot.com\/2005\/07\/oxtail-stew-and-vagina-jelly.html\"\u003EOxtail Stew with Mackeson and Marjoram\u003C\/a\u003E (\u003Ci\u003EHow to Eat\u003C\/i\u003E)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E2 tablespoons olive oil\u003C\/div\u003E\u003Cdiv\u003E2 onions, peeled and finely sliced\u003C\/div\u003E\u003Cdiv\u003E1 clove of garlic, minced\u003C\/div\u003E\u003Cdiv\u003E1\/2 teaspoon dried marjoram\u003C\/div\u003E\u003Cdiv\u003ESmall bunch flat leaf parsley, chopped\u003C\/div\u003E\u003Cdiv\u003E30 grams plain flour\u003C\/div\u003E\u003Cdiv\u003E1\/2 teaspoon mustard powder\u003C\/div\u003E\u003Cdiv\u003E1\/4 teaspoon ground nutmeg\u003C\/div\u003E\u003Cdiv\u003E1\/4 teaspoon ground cloves\u003C\/div\u003E\u003Cdiv\u003E1-1.25 kilograms stewing beef, cut into cubes\u003C\/div\u003E\u003Cdiv\u003E2 celery sticks, whole\u003C\/div\u003E\u003Cdiv\u003E1 x 400 gram tin chopped tomatoes\u003C\/div\u003E\u003Cdiv\u003E3 carrots, peeled and cut into 4cm batons\u003C\/div\u003E\u003Cdiv\u003E1 bay leaf\u003C\/div\u003E\u003Cdiv\u003E200-300 millilitres red wine\u003C\/div\u003E\u003Cdiv\u003E300 millilitres beef stock or water\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003EPreheat the oven to 150C.\u003C\/div\u003E\u003Cdiv\u003EHeat 1 tablespoon of the oil in a large oven-safe casserole. Add the onions and a generous pinch of salt, and cook over a low heat until they are translucent and softened, approximately 10 minutes. Add the garlic, marjoram and a sprinkling of flat leaf parsley. Cook, stirring, for a further minute, then remove to a plate.\u003C\/div\u003E\u003Cdiv\u003EMix together the flour, mustard, nutmeg and cloves on a large plate, and season with salt and pepper. Add the beef and stir to coat in the flour.\u003C\/div\u003E\u003Cdiv\u003EHeat the remaining tablespoon of oil in the casserole over a medium-high heat. Add the beef and brown well on all sides. (You may need to do this in batches).\u003C\/div\u003E\u003Cdiv\u003ETop with the softened onions, then add the carrots, tinned tomatoes, celery stick and bay leaf. Pour over the wine and stock. If the liquid doesn't cover the beef, add extra water.\u003C\/div\u003E\u003Cdiv\u003EStir to mix the ingredients, place a lid on (or cover with foil if you don't have a lid), and pace in the oven.\u003C\/div\u003E\u003Cdiv\u003ECook for 2-3 hours, or until the meat is tender. If you are topping the stew with biscuits, prepare them while the stew is cooking.\u003C\/div\u003E\u003Cdiv\u003EServes 5-6\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003ECheddar and Chive Biscuits\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003ERecipe adapted from Nigella's Goat's Cheese \u0026amp; Thyme Cobbler Topping (\u003Ci\u003ESimply Nigella\u003C\/i\u003E)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E175 grams plain flour, plus more for rolling\u003C\/div\u003E\u003Cdiv\u003E2 teaspoons baking powder\u003C\/div\u003E\u003Cdiv\u003E1\/4 teaspoon bicarbonate of soda\u003C\/div\u003E\u003Cdiv\u003E1\/4 teaspoon sea salt\u003C\/div\u003E\u003Cdiv\u003E1\/4 teaspoon mustard powder\u003C\/div\u003E\u003Cdiv\u003E1\/8 teaspoon ground nutmeg\u003C\/div\u003E\u003Cdiv\u003E50 grams sharp cheddar\u003C\/div\u003E\u003Cdiv\u003E50 grams cold unsalted butter\u003C\/div\u003E\u003Cdiv\u003E1 tablespoon finely chopped chives, plus more for sprinkling later\u003C\/div\u003E\u003Cdiv\u003E1\/2 cup (125 millilitres) buttermilk\u003C\/div\u003E\u003Cdiv\u003E1 egg+1 teaspoon milk, for glazing\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003ESift the flour, baking powder, bicarbonate of soda, sea salt, mustard powder and nutmeg into a mixing bowl.\u003C\/div\u003E\u003Cdiv\u003EGrate the cheddar using a fine grater. Chop the butter into fine cubes.\u003C\/div\u003E\u003Cdiv\u003EPlace the cheddar and butter into the flour mixture, and rub them into the flour using your fingertips until they're distributed throughout the flour and the mixture is sandy.\u003C\/div\u003E\u003Cdiv\u003EStir the chopped chives through the mixture.\u003C\/div\u003E\u003Cdiv\u003EPour in most of the buttermilk and stir to combine, to form a soft dough. (Pour in the rest of the buttermilk if required to help the dough come together - you might not need it all).\u003C\/div\u003E\u003Cdiv\u003ELightly flour a kitchen surface, and tip out the mixture onto the surface. Knead gently to bring the dough together, and gently press out to a thickness of just under 1 centimetre.\u003C\/div\u003E\u003Cdiv\u003EDip a 6cm scone cutter into flour and cut out discs from the dough, setting the discs aside on a plate or tray as you go. Re-roll the scraps and continue until you've used up all the dough.\u003C\/div\u003E\u003Cdiv\u003EBeat the egg the teaspoon of milk and a pinch of salt and whisk to combine. Brush the biscuits with the egg mixture.\u003C\/div\u003E\u003Cdiv\u003EWhen you want to cook the biscuits, preheat the oven to 220C. Top the warm stew with the biscuits, and place in the oven. Cook for 10-15 minutes or until the biscuits are risen and golden, and the stew is bubbling.\u003C\/div\u003E\u003Cdiv\u003EMakes approx. 14\u003C\/div\u003E\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"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/4244635541190378424\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2018\/06\/beef-and-red-wine-stew-with-cheddar-and.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/4244635541190378424"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/4244635541190378424"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2018\/06\/beef-and-red-wine-stew-with-cheddar-and.html","title":"Beef and Red Wine Stew with Cheddar and Chive Biscuits"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-aIKcCbEtuV0\/WyZLG-swoSI\/AAAAAAACA_Y\/vfZNFm6nO9oWR8rIuEtdP7BhkU8DQbQRACLcBGAs\/s72-c\/Beef%2Band%2BRed%2BWine%2BStew%2Bwith%2BCheddar%2Band%2BChive%2BBiscuits.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-8843127144292387193"},"published":{"$t":"2018-05-15T21:22:00.000+10:00"},"updated":{"$t":"2018-05-15T21:22:29.441+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Entertaining"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones"}],"title":{"type":"text","$t":"Engagement Party"},"content":{"type":"html","$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=\"https:\/\/4.bp.blogspot.com\/-Ne01hRRQbCo\/WvUmyU4MLsI\/AAAAAAACAss\/K87613fZ3gYNtculrWhFqCGzSUAPX0xPgCLcBGAs\/s1600\/Cake%2Btable.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/4.bp.blogspot.com\/-Ne01hRRQbCo\/WvUmyU4MLsI\/AAAAAAACAss\/K87613fZ3gYNtculrWhFqCGzSUAPX0xPgCLcBGAs\/s1600\/Cake%2Btable.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EThe cake table\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESo, Sandra and I got engaged and we had a little party to celebrate! We wanted to do something relaxed and intimate, and after much discussion on different party options, we decided on an afternoon tea party at my parents' house, with scones and champagne for twenty-four of our closest friends and family. Once we decided on the format of the party, the actual planning and preparation was reasonably simple.\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:\/\/4.bp.blogspot.com\/-TGo6-OB47MA\/WvgqUejaTPI\/AAAAAAACAvY\/wZHbufUuwBoSDdtE7WJBURVSTxQvw9XqgCLcBGAs\/s1600\/S%2Band%2BS.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"467\" src=\"https:\/\/4.bp.blogspot.com\/-TGo6-OB47MA\/WvgqUejaTPI\/AAAAAAACAvY\/wZHbufUuwBoSDdtE7WJBURVSTxQvw9XqgCLcBGAs\/s1600\/S%2Band%2BS.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EChampagne, S\u0026amp;S, Heart Balloons\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv\u003EA couple of months in advance, we made a \u003Cb\u003Eguest list\u003C\/b\u003E, designed and ordered \u003Cb\u003Einvitations\u003C\/b\u003E online on \u003Ca href=\"https:\/\/www.zazzle.com.au\/\"\u003EZazzle\u003C\/a\u003E, and mailed them out.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the weeks leading up to the party, I made an \u003Cb\u003E\"Engagement Party\" music playlist\u003C\/b\u003E on Apple Music so that we could play sweet tunes. (We got an Apple music subscription recently and it's the best thing ever!)\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EEarly on, we realised that doing the \u003Cb\u003Ecatering\u003C\/b\u003E ourselves would be Too Much Stress, so we ordered canapés and scones from \u003Ca href=\"https:\/\/eggunlimited.com.au\/\"\u003EEgg Unlimited\u003C\/a\u003E and cake from our beloved \u003Ca href=\"https:\/\/www.beatrixbakes.com\/\"\u003EBeatrix\u003C\/a\u003E.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe week before the party, we did a Spotlight run to buy \u003Cb\u003Edecorations\u003C\/b\u003E. Sandra also borrowed some solar powered fairy lights from a colleague, and printed out a bunch of photos of us to hang up in the garden.\u003Cbr \/\u003E\u003Cbr \/\u003EWe also bought the \u003Cb\u003Edrinks\u003C\/b\u003E the week before - a couple of cases of Mumm champagne, plus soft drinks. We also brought some assorted wines and mixers which we already had lying around the house - we seem to accumulate a lot of alcohol through dinner parties and the like.\u003Cbr \/\u003E\u003Cbr \/\u003ETwo nights before the party, we went to pick up \u003Cb\u003Elast minute decorations\u003C\/b\u003E from Spotlight - a helium tank and balloons, and did an initial clean-up of my parents' house.\u003Cbr \/\u003E\u003Cbr \/\u003EThe night before the party, we roped in our best men to pick up the \u003Cb\u003Eglasses\u003C\/b\u003E from Dan Murphy's, and to \u003Cb\u003Eset up and\u0026nbsp;decorate the house\u003C\/b\u003E! (We have three best men - one is Sandra's, one is mine, and one is a joint best man). We also got some Chinese takeaway from \u003Ca href=\"https:\/\/www.zomato.com\/melbourne\/red-lantern-balwyn-north\"\u003ERed Lantern\u003C\/a\u003E\u0026nbsp;to keep us going. I figure if people are taking time out to help you, the least you can do is feed them!\u003C\/div\u003E\u003Cdiv\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:\/\/2.bp.blogspot.com\/-YvZOTs2dNSQ\/WvV0AqdepjI\/AAAAAAACAt4\/XCFJgXHfJ_g3HyYBzgK107YdP0L3XYkZACLcBGAs\/s1600\/Chinese%2Btakeout.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/2.bp.blogspot.com\/-YvZOTs2dNSQ\/WvV0AqdepjI\/AAAAAAACAt4\/XCFJgXHfJ_g3HyYBzgK107YdP0L3XYkZACLcBGAs\/s1600\/Chinese%2Btakeout.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EChinese Takeout\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnd on\u003Cb\u003E \u003C\/b\u003Ethe day itself, we went to get our hair done, then got dressed and did our make-up, and made our way to my parents' house! My parents were already there (obviously), and we asked our best men (and their best ladies) to arrive a bit early for moral support, and to help with blowing up the balloons, last-minute runs for ice, and so on. The canapés had been delivered in the morning, and Sandra's best man kindly picked up the cakes from Beatrix, so that made things easier. All we had to do was concentrate on the party!\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:\/\/3.bp.blogspot.com\/-i3LH1PUXNzw\/WvUp38GzjMI\/AAAAAAACAtQ\/hSmtVSrrYiMuHQi7JIcwwsfaydh76XpUQCLcBGAs\/s1600\/Glasses.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/3.bp.blogspot.com\/-i3LH1PUXNzw\/WvUp38GzjMI\/AAAAAAACAtQ\/hSmtVSrrYiMuHQi7JIcwwsfaydh76XpUQCLcBGAs\/s1600\/Glasses.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EGlasses!\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=\"https:\/\/3.bp.blogspot.com\/-dcWtnpcHY-I\/WvUqBBl0pRI\/AAAAAAACAtU\/7qMh6VMVWGAlPw1edniUf59P9L34ccHvQCLcBGAs\/s1600\/Drinks%2Bbucket.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/3.bp.blogspot.com\/-dcWtnpcHY-I\/WvUqBBl0pRI\/AAAAAAACAtU\/7qMh6VMVWGAlPw1edniUf59P9L34ccHvQCLcBGAs\/s1600\/Drinks%2Bbucket.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EDrinks\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EHow adorable are the tiny bagels and sandwiches from \u003Ca href=\"https:\/\/eggunlimited.com.au\/\"\u003EEgg Unlimited\u003C\/a\u003E? You may remember I received some as a sample\u0026nbsp;\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2017\/11\/the-unblogged-files-october-2017.html\"\u003Elate last year\u003C\/a\u003E, and was so impressed with the quality of the food that I decided to use them for my engagement! (They bake their own tiny breads - too cute).\u0026nbsp;\u003C\/div\u003E\u003Cdiv\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:\/\/4.bp.blogspot.com\/-QMSMCT0HO9s\/WvV1xR5M-3I\/AAAAAAACAuM\/WYZFWJEgcDszGlODTsplM5oqcVIIsCm3ACLcBGAs\/s1600\/Mini%2Bbagels.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"525\" data-original-width=\"788\" src=\"https:\/\/4.bp.blogspot.com\/-QMSMCT0HO9s\/WvV1xR5M-3I\/AAAAAAACAuM\/WYZFWJEgcDszGlODTsplM5oqcVIIsCm3ACLcBGAs\/s1600\/Mini%2Bbagels.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cb\u003EMini Bagels\u003C\/b\u003E -\u0026nbsp;smoked salmon, baby capers, cream cheese \u0026amp; dill\u003Cbr \/\u003E\u003Cb\u003EMini Sandwiches\u003C\/b\u003E - poached chicken, parsley \u0026amp; mayo\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv\u003EWe did have a minor snafu with the delivery, and that was that they neglected to include the \"environmentally friendly disposable plates, cutlery and napkins\" that they had agreed to provide and that we were counting on. When we realised that they forgot to include these items, we tried to contact them, but there was literally no way to get a hold of them - the driver had already left, the office was closed on the weekend and couldn't accept calls, calls to the kitchen went unanswered, and private messages on social media were not (and still haven't been) responded to. Luckily, one of our best men volunteered to go buy some paper plates and plastic cutlery, so it was solved in the end. (Thank-you Surya!)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EHowever, it was a bit of a disappointing experience, as I'd purposely chosen\u0026nbsp;\u003Ca href=\"https:\/\/eggunlimited.com.au\/\"\u003EEgg Unlimited\u003C\/a\u003E\u0026nbsp;as a low-stress and easy (and expensive!) option. Our problem was quite small, but if there had been a major problem with the order, I have no idea how we could have contacted them.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EFunnily enough, a few weeks later I was at a training course who used\u0026nbsp;\u003Ca href=\"https:\/\/eggunlimited.com.au\/\"\u003EEgg Unlimited\u003C\/a\u003E\u0026nbsp;as the caterer, and they also forgot to include cutlery and napkins in that delivery too. D'oh! I wouldn't recommend not using them, as the food is very good; just make sure your whole order is there before the driver leaves!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOk, onto happier topics. Here are the rest of the canapés!\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\/-8GZzoSg-eKQ\/WvV1xHwTd2I\/AAAAAAACAuE\/GQfAnIB86ygZ6uj4-XCaPR7zKMOHMff-QCLcBGAs\/s1600\/Canapes.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-8GZzoSg-eKQ\/WvV1xHwTd2I\/AAAAAAACAuE\/GQfAnIB86ygZ6uj4-XCaPR7zKMOHMff-QCLcBGAs\/s1600\/Canapes.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cb\u003EMini Tarts \u003C\/b\u003E-\u003Cb\u003E\u0026nbsp;\u003C\/b\u003Etruffled mushroom, goats curd \u0026amp; lemon thyme\u003Cbr \/\u003E\u003Cb style=\"font-size: 12.8px;\"\u003EMini Bagels\u003C\/b\u003E\u003Cspan style=\"font-size: 12.8px;\"\u003E\u0026nbsp;-\u0026nbsp;smoked salmon, baby capers, cream cheese \u0026amp; dill\u003C\/span\u003E\u003Cbr \/\u003E\u003Cb\u003EMini Fritters\u003C\/b\u003E - beetroot, eggplant \u0026amp; quinoa crumb\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWe bought those jaunty little flags as part of our decoration haul at Spotlight, to make it easier for our GF guests!\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:\/\/4.bp.blogspot.com\/-1QshUxLHn4c\/WvV1xPuU-AI\/AAAAAAACAuI\/39nqI57qiYAprwOUcE6zcmgxY0TGRDFQQCLcBGAs\/s1600\/Mini%2Bsouffles.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/4.bp.blogspot.com\/-1QshUxLHn4c\/WvV1xPuU-AI\/AAAAAAACAuI\/39nqI57qiYAprwOUcE6zcmgxY0TGRDFQQCLcBGAs\/s1600\/Mini%2Bsouffles.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cb\u003EMini Soufflés\u003C\/b\u003E - sweet corn, cheddar \u0026amp; chilli\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=\"https:\/\/1.bp.blogspot.com\/-qGjQErZKHbc\/WvV1zMFT15I\/AAAAAAACAuQ\/b09hFtKnbG83TAhR0jYKV4hTfw7C0QifgCLcBGAs\/s1600\/Rice%2BPaper%2BRolls.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-qGjQErZKHbc\/WvV1zMFT15I\/AAAAAAACAuQ\/b09hFtKnbG83TAhR0jYKV4hTfw7C0QifgCLcBGAs\/s1600\/Rice%2BPaper%2BRolls.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cb\u003EMini Rice Paper Rolls\u003C\/b\u003E - apple \u0026amp; coriander\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI'd also like to mention that our friend Jenni kindly agreed to take \u003Cb\u003Ephotos\u003C\/b\u003E at the party for us. She's a journo and all-round professional laydee with great camera skills. We weren't asking for profesh level photos (and if you are, pay money and hire someone, dammit), but we figured that we'd be too busy running around all day to get photos with everyone, so thought that outsourcing would be a good move. I took like, zero photos at my \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2017\/06\/the-unblogged-files-may-2017.html\"\u003Edad's epic 70th birthday\u003C\/a\u003E last year, which we\u0026nbsp;foolhardily catered ourselves. And does anyone remember \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/search\/label\/Mum%27s%20birthday%20party\"\u003Emum's gigantic birthday party\u003C\/a\u003E in 2008? I made a damn \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2008\/07\/mums-birthday-party-party.html\"\u003Ecroquembouche\u003C\/a\u003E, and this was before the days of Masterchef.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOf course, the photos that Jenni took turned out stunning and we were extremely grateful! She mainly took photos of people, and the photos in this post are a mixture of my iPhone, some I managed to take on my SLR before people came, and of course some from Jenni.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EHere's the cake table! From Beatrix, we got a red velvet cake and a passionfruit chiffon, plus a couple of gluten free brownies. (The rest of the sweets were aggressively gluten-filled, and everyone deserves a sweet treat). And of course there were the mountains of scones!\u003C\/div\u003E\u003Cdiv\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:\/\/4.bp.blogspot.com\/-4G-tzKrPFo4\/WvUpSRzTLvI\/AAAAAAACAtA\/KLHNuZzdQTMQb38FJL1xVDrsf7ahU6M9QCLcBGAs\/s1600\/Cake%2Btable%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-4G-tzKrPFo4\/WvUpSRzTLvI\/AAAAAAACAtA\/KLHNuZzdQTMQb38FJL1xVDrsf7ahU6M9QCLcBGAs\/s1600\/Cake%2Btable%2B2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECake table\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI loved the idea of a cake buffet, on a totally Pinterest-able cake table with confetti, flowers, and the requisite \"love\" balloon! (By the way, two months on and that \"love\" balloon still hasn't deflated. They're currently decorating my living room).\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:\/\/4.bp.blogspot.com\/-vTyh8k8dSmA\/WvUpbVuy2pI\/AAAAAAACAtE\/VS7Qaq2uwU0ss-aZ84o60wY2SIPw3A8DQCLcBGAs\/s1600\/Cake%2Btable%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-vTyh8k8dSmA\/WvUpbVuy2pI\/AAAAAAACAtE\/VS7Qaq2uwU0ss-aZ84o60wY2SIPw3A8DQCLcBGAs\/s1600\/Cake%2Btable%2B3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBeatrix Red Velvet Cake, Egg Unlimited SCONES\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAs you can see from this post, one of our key goals was to try and keep the party as simple as possible, so that we could (try!) to spend time with our friends and not just run around organising everything. To save ourselves the effort of making tea and coffee for everyone, we'd set up a little \u003Cb\u003Ehot drinks station\u003C\/b\u003E for people to serve themselves, with a Nespresso machine and pods, kettle, tea bags, sugar, milk, cups and spoons. I forgot to take a photo of this, but it worked out really well - people love using Nespresso machines (don't forget to recycle the pods), and kept themselves nice and caffeinated throughout the afternoon. (My best man also made me a coffee late in the afternoon when I was flagging - thank-you Jimbo!)\u003Cbr \/\u003E\u003Cbr \/\u003EAs the sun set and people started to leave, we made our way out into the garden and sat amongst the awesome little wonderland that Sandra and the boys had created in the backyard.\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:\/\/3.bp.blogspot.com\/-83m8cbP_DvA\/WvVzYvMvg2I\/AAAAAAACAtw\/Vj4MsDC6CUgSoEobTkd0Vm-vYUqDc2GgQCLcBGAs\/s1600\/Fairy%2BLights.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/3.bp.blogspot.com\/-83m8cbP_DvA\/WvVzYvMvg2I\/AAAAAAACAtw\/Vj4MsDC6CUgSoEobTkd0Vm-vYUqDc2GgQCLcBGAs\/s1600\/Fairy%2BLights.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFairy lights\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ETo sustain the hardcore group of friends who stayed late into the night, Sandra went and bought some takeaway from the local \u003Ca href=\"https:\/\/www.zomato.com\/melbourne\/persian-house-balwyn-north\"\u003EPersian place\u003C\/a\u003E - chips, breads, dumplings, salad, curries, stews, meats, and more! Their food is delicious, and I really, really needed 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\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-qYUwQD1TzyY\/WvUqTXvsaBI\/AAAAAAACAtg\/Hx0etmNBpZwStTeC7Jd8tGq5t1AIWYOswCLcBGAs\/s1600\/Persian%2BHouse.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/3.bp.blogspot.com\/-qYUwQD1TzyY\/WvUqTXvsaBI\/AAAAAAACAtg\/Hx0etmNBpZwStTeC7Jd8tGq5t1AIWYOswCLcBGAs\/s1600\/Persian%2BHouse.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPersian Food\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EIt was just the perfect party. A really beautiful afternoon and evening spent with our oldest and closest friends, with lots of good food and delicious champagne. I couldn't have asked for anything better! Thanks so much to my parents for letting us take over your house, thank-you to Jenni for taking the photos, to our best men Surya, Jimbo and An for all their efforts. They really are the best! And of course, the biggest thank-you goes to Sandra for wanting to spend her life with me.\u003C\/div\u003E\u003Cdiv\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:\/\/3.bp.blogspot.com\/-iqQqSXbhg64\/WvUnL-DP-yI\/AAAAAAACAs0\/n9MJoSVUxMoXEzHXlAjHx6Qku9GWdcm5wCLcBGAs\/s1600\/Hills%2Bhoist%2Bphotos.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/3.bp.blogspot.com\/-iqQqSXbhg64\/WvUnL-DP-yI\/AAAAAAACAs0\/n9MJoSVUxMoXEzHXlAjHx6Qku9GWdcm5wCLcBGAs\/s1600\/Hills%2Bhoist%2Bphotos.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESparkle sparkle\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/8843127144292387193\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2018\/05\/engagement-party.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/8843127144292387193"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/8843127144292387193"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2018\/05\/engagement-party.html","title":"Engagement Party"}],"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:\/\/4.bp.blogspot.com\/-Ne01hRRQbCo\/WvUmyU4MLsI\/AAAAAAACAss\/K87613fZ3gYNtculrWhFqCGzSUAPX0xPgCLcBGAs\/s72-c\/Cake%2Btable.jpg","height":"72","width":"72"},"thr$total":{"$t":"8"}}]}});