We made it! Tomorrow we get to shop after not food shopping last week and instead living the week from what was already in the house. I have to confess we did cheat for the cats and buy them cat food because they kicked up a fuss over cheese on toast when the cat meat ran out. Male cat got a little grumpy and started boxing female cat’s ears so we realised that perhaps not every member of a household is able to live within the confines of a food challenge. Hubby also cheated by buying his lunch for work –he will only go so far with food challenges. If I was living alone I could probably go a few more days without shopping but I will give in as hubby is hanging out for his weekend bacon and eggs.
This morning I whipped up a batch of anzac biscuits (see recipes A-L) as we have nothing sweet in the house and then went through the cookbooks to see if there was anything I could make from the ingredients we had left. Found Alison Holst’s recipe for scone dough and whipped up my first ever batch of scones, adding cheese and home grown chives. (I have made scones years ago but always from a pack!). When I got home later hubby had already sampled the scones and was placing his order that the next batch should be cheese and onion so I’m guessing they passed the seal of approval.
Basic Scone Dough
2C self – raising flour, 25g butter, ¾ C milk
Measure the flour into the food processor bowl. Add the butter cut into cubes and process until chopped into small pieces. Tip into a bowl and add the milk all at once. Cut and stir the liquid into the dry ingredients. Add a little more milk or flour if the mixture seems too dry or wet. The scones will rise better if the mixture has been lightly kneaded with your fingertips before it is rolled out. Pat or roll the scone mix into a 20cm square shape. Cut into 9 squares and place on a baking tray 1cm apart. Bake at 200 degrees C for 10-15 minutes.
Source:Alison Holst’s Meals Without Meat 1990
(I don’t use a food processor – when I was young my mum taught me the trick of grating cold butter into the flour and then rubbing the flour/butter between your hands. You get the same effect as a food processor and it only takes about a minute) .