A proper afternoon/high tea couldn’t exist without British style scones with jam and clotted cream.
3½ cups all-purpose flour 3 teaspoons baking powder a pinch of salt 7 tablespoons butter, chilled and diced ⅓ cup sugar 2 egg yolks 1 cup whole milk, plus extra for glazing 1 teaspoon lemon juice
To Serve good-quality strawberry jam clotted cream or whipped cream
Makes about 24
Preheat the oven to 425°F
Sift the flour into a large mixing bowl with the baking powder and salt. Add the butter. Start by using a palette knife to cut the butter into the flour, then switch to using your hands to gently rub the butter in. Do not overwork the mixture but lift the flour and butter up in your hands and gently press and roll it across your fingertips. When there are no visible pieces of butter remaining add the sugar and mix to combine.
Make a well in the middle of the mixture and add 1 of the egg yolks, the milk and lemon juice. Use the palette knife to cut the wet ingredients into the dry, then gently mix with your hands until almost combined.
Turn the dough out onto a lightly floured work surface. Very gently knead until almost smooth. Pat or roll the dough to a thickness of 1¼ inches.
Dip the round cookie cutter in flour to prevent it sticking, then stamp out discs from the dough. Arrange them on the prepared baking sheet and set aside. Gather the off-cuts of dough into a ball, re-roll and stamp out more scones to make as many as possible.
Mix the remaining egg yolk with 1 tablespoon of milk and neatly brush the tops of the scones with the glaze.
Bake on the middle shelf of the preheated oven for about 10 minutes until well-risen and golden brown.
Remove from the oven, cool on wire racks and serve on the day of making with jam and clotted cream.
With a heritage firmly rooted in Spain and dating back more than 35 years, 13 Gypsies strives to bring you a taste of true mediterranean flavors. As many restaurants push food innovation, 13 Gypsies proudly work and strive to preserve traditional recipes and flavors before they are lost. Staying true to his roots, Chef Howard runs his kitchen with a passion for the simple and elegant food of the old world – passing on his love and passion to young new cooks.
Langues de Chat, Lenguas de Gato, Katte Tong, Cats’ Tongues…whatever the name you use, these long delicate biscuits are delicious and I bet you can’t eat just one.
4 tablespoons butter, softened
1/2 cup confectioner’s sugar (powdered)
2 teaspoons fresh orange zest
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 egg whites
1/2 cup all-purpose flour
Beat the butter, sugar, orange zest, vanilla extract, and salt on medium-high until light and fluffy, about 4 – 5 minutes. Add the egg whites, one at a time, to the butter. Gently fold in the flour and refrigerate for 45 minutes.
Preheat an oven to 350F. Line 2 baking sheets with parchment paper. Fill a pastry bag with the batter and pipe into 1/3-inch wide, 2 1/2-inch long cookies. Bake them for 10 minutes until they are light golden brown. Cool the cookies on the baking sheet for seconds, and then transfer them to a wire rack to cool.
1 chicken, preferably a boiling chicken, cut into 8 pieces
2½ quarts cold water
1 bay leaf
1 onion, peeled but kept whole
sea salt flakes and freshly ground black pepper
1 large egg
¼ cup cold water
½ teaspoon fine sea salt
¾ cup flour
1 carrot, peeled and thinly sliced
1 green onion thinly sliced
2 tablespoons chopped fresh dill
crusty sourdough bread
To make the stock, place the chicken pieces in a large saucepan and cover with the water. Add the bay leaf, whole onion, and seasoning, and bring to a boil. Reduce the heat to very low, skim off the scum, and leave to simmer until cooked through, 1 hour, or 1½ hours.
To make the dumpling mixture, beat the egg lightly in a bowl, then add the water and salt and gradually add flour. Work into a paste.
Add the carrot to the stock, then drop in separate teaspoonfuls of the dumpling paste and boil for 5 minutes.
Serve with the green onion, dill, and a big hunk of crusty sourdough bread for dipping.
2 ¼ Pounds Ripe Tomatoes, Peeled, Seeded, And Quartered, All Juices Reserved
1 Cup Roughly Chopped Green Bell Pepper
1 Medium Cucumber, Peeled And Roughly Chopped
¼ Medium Sweet Onion
½ or more to taste Garlic Clove, Minced
3 Tablespoons Extra-Virgin Olive Oil
4 Teaspoons Sherry Vinegar
Salt And Freshly Ground Black Pepper
½ Cup Finely Chopped Red Bell Pepper
½ Cup Finely Chopped Green Bell Pepper
½ Cup Finely Chopped Sweet Onion
½ Cup Finely Chopped Cucumber
½ Cup Small Croutons
Working in small batches, in a food processor or blender, purée the tomatoes, green bell pepper, cucumber, onion, and garlic until silky smooth. Add the olive oil and purée again until smooth. Add the vinegar, season with salt, stir in cold water until you find the desired consistency. Usually 1 cup of water should be enough.
Refrigerate for several hours, until thoroughly chilled.
Before serving, whisk the gazpacho. Taste for seasoning and adjust as needed.
2/3 cup extra-virgin olive oil
4 garlic cloves, minced
1 small dried hot red chile or pinch dried red pepper flakes
12 ouncesshelled medium to large fresh shrimp with or without tails
Minced fresh parsley for garnishing
In a large, deep sauté pan, heat the olive oil over medium-high heat. Add the garlic and chile and cook, stirring continually, until golden, 5 to 10 seconds. Add the shrimp and cook, stirring a few times, until pink throughout, 1 to 2 minutes. Remove the pan from the heat and season with salt.
Spoon the shrimp and some oil into individual bowls. Dust each bowl with parsley. Serve with small forks.