IRRESISTIBLE CRANBERRY CREAM SCONES

Who can resist afternoon tea with homemade cranberry scones, whipped cream and jam? 

Not me.

Ingredients:

150g butter

600g plain flour

150g sugar

40g baking powder

200g dried cranberries 

190g heavy cream

190g milk

Preheat the oven to 220C.

In a large mixing bowl combine flour with baking powder and 

cut in butter. Mix in sugar and cranberries.

Add milk and cream and stir until just combined. 

Transfer dough to a lightly floured surface and knead few times. Let the dough rest, covered, in fridge for 15 minutes 

Transfer the dough to a lightly floured surface and roll out to 2-3cm thick. Cut the dough into 6*6 cm rectangles.

Reduce the temperature to 200C and bake scones 15-20 minutes until golden brown and well risen.

Eat with clotted cream (whipped cream) and jam. 

SPICY PICKLED PUMPKIN

Welcome winter and snow.Yeahhh. 

Spicy pickled pumpkin is a typical delicious winter dish.

That sweet-spicy scent of cinnamon stick, sugar, cloves and ginger makes your tastebuds to explode.

1,5 l water

ca 1 kg peeled, seeded and diced pumpkin

ca 3 cm fresh ginger, finely peeled and chopped

1 vanilla bean, halved

some small chillies

1 cinnamon stick

5-6 cloves

5-6 black peppercornes

150 g sugar 

1 tbsp white wine vinegar

Heat water in a large pot and add ginger, vanilla bean, chillies, cinnamon stick, peppercorns and cloves. 

Bring to a boil and add sugar

Cook another 5 minutes.

Add pumpkin and simmer on medium heat, stirring occasionally until pumpkin is soft. Then add vinegar and cook another minute. 

Place the pumpkin in sterile jar(s). Leave it in fridge one week before eating.