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Originally posted by Tropicana
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dis is happening too often as of late DWL
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a wah dem duh yuh mek yuh tek back yuh chat
dis is happening too often as of late DWL -
she tek her recipe an go home because she sey wi are no funOriginally posted by Emperah View Posta wah dem duh yuh mek yuh tek back yuh chat
dis is happening too often as of late DWLWhen its hot in the jungle of peace I go swimming in the ocean of love.....Comment
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yes ...and she sey she nah go inna no debate wid no Munro man ..dem too miserableOriginally posted by Wahalla View PostWhen its hot in the jungle of peace I go swimming in the ocean of love.....Comment
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An unchristian on di back of itOriginally posted by Wahalla View PostWhen its hot in the jungle of peace I go swimming in the ocean of love.....Comment
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yu mean seh di baking of the scones stap?
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no man wid still a go on wid it but wi a start call dem tea biscuitsOriginally posted by Suesumba View Postyu mean seh di baking of the scones stap?When its hot in the jungle of peace I go swimming in the ocean of love.....Comment
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crumpets - the love of my life.
i can't find these anywhere anymore in to.
Dem taste remind me of buile banana dumpling
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yuh kno seh mi neva kno what a scone was until dis year, when mi google it.Comment
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I an I doan like sweet tings
So I found this delicious Savory Scone with Goat Cheese recipe
Source: TheKitchin
Savory Scones with Goat Cheese and Sun-Dried Tomatoes
Makes approximately 24-30 mini scones, or 8-10 large scones
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon dry mustard powder
1/2 cup (1 stick) frozen unsalted butter, chopped into small cubes
4 ounces chilled goat cheese, crumbled
1/2 cup plus 2 tablespoons whole buttermilk
2 tablespoons chopped sun-dried tomatoes
2 tablespoons finely chopped flat leaf parsley
1 egg, lightly beaten
Place the flour, baking powder, sugar, salt, baking soda, and mustard powder in the bowl of a food processor and pulse to combine. Sprinkle the butter over the flour and pulse until the butter has become the size of small peas, about 5-6 pulses. Add the goat cheese, buttermilk, sun-dried tomatoes, and parsley, and pulse until the mixture just begins to combine. (It should still look shaggy and dry, but squish together when you press it with your fingers.)
Turn the mixture onto a sheet pan lined with a silicone baking mat or parchment paper sheet. Pat the dough into a rectangle, about 1 inch thick. Transfer to the freezer to firm up, about 30 minutes. Using a pizza cutter or sharp knife, cut the dough lengthwise into 1 1/4-inch strips, then cut 1 1/4 inch strips crosswise to form squares. Cut each square diagonally to make triangles. Pull them apart just a little bit (to allow room to expand) and transfer the pan back to the freezer. Cover with plastic wrap and chill for a minimum of thirty minutes, or overnight. (To make large wedges, pat the dough into two equal round discs, then cut into wedges.)
Preheat oven to 425°F. Lightly brush the dough with egg wash and bake (on the same pan on which they were frozen) until the scones are golden and firm to the touch, about 15 minutes. Remove from the oven and cool for 5 minutes. Serve warm or at room temperature.
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peasie those look great
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peasie the people dem ovah deh seh the 1 tablespoon a salt too much fi dat recipeComment
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