Let it snow, Let it snow, Take it Slow

Yes, we had a good sprinkling of the white stuff last night, big powdery flakes that were melted away today by the Andalucían sunshine, but hopefully that will have improved the Ski conditions up at the the Sierra Nevada...

Cold weather, warm stew based dishes – a slow cooker bought in one of my more clever moments is the basis for this recipe, but a watched pot or for authenticity a tagine from Morocco will do.

Think Morocco and sunshine, zingy spices and warmth!

The Kids have grown up…They’re Scone Before You Know It!

A dullish day here in Las Alpujarras, Andalucía, so Issey and I took to the kitchen and knocked out some scones.  One of the first things I used to make with Josh – now 16 and only enjoys eating them!  A really simple foolproof and fast recipe for kids to make with you, so if you’re a hassled Mum of a toddler, give this recipe a go and get your little one interested in cooking!

Makes nice memories as well as nice scones….!

It’s a long time since she looked like this!

Newport kitchen, about 2001

225 g of Self Raising flour

55g butter

pinch salt

sugar to taste

cupful of sultanas

125g milk

beaten egg

Make breadcrumbs of the flour, butter and add the salt and sugar.

Add the sultanas.

Make a well and mix in the milk.

Happily mixing...

Roll or press into 1″ thick, cut out rounds with a little glass or cutter.

Pop them on a baking sheet, glazing with the egg. We got about 16 using a small wine glass.

Only 7 minutes at 225 degrees will see them ready, cool a little and butter up well. A big glass of milk and a happy kid is the result!

Enjoy!

Now you see 'em....