We have this thing called “Brunch Club”. The first rule of Brunch Club is everything gets talked about. The second is there has to be lots of food, usually with a theme. I got inspired to invite the girls over for “high tea”. But at noon. Because it’s supposed to be brunch. And no, “high” doesn’t mean you-know-what – unless cucumber sandwiches are your thing.
Not satisfied with just cucumber sandwiches, I decided to go for other fillings as well: eggsalad, tuna & sweetcorn, cheddar & chutney, and cream cheese with arugula and herbs. I also wanted to make scones. I haven’t made them in ages, not since I lost this lovely classic recipe I had sometime in the late 90s. The 1990s. In case you’re wondering.
Clotted cream isn’t readily available in Finland. And making it would take ages. (In case you’re interested, check this out: http://www.cupcakeproject.com/2009/09/clotted-cream-recipe-making-clotted.html)
I thought I’d try this: http://www.joyofbaking.com/DevonshireCream.html
And it was really easy to make and delicious.
Anyway. Here’s a breakdown of the stuff. First the sandwiches. Remember to cut off the crusts!
- finely sliced cucumber
A nice tip: If you have access to a Scandinavian style cheese slicer, that’s the quickest way to get even thin slices of cucumber.
Eggsalad (enough for 3 sandwiches, halved) – this was voted the best filling by the Brunch Club girls!
- 2 eggs, boiled
- 2 tbsp mayonnaise
- 2 tsp dijon mustard
- 1 tsp paprika
- 4 drops of Worcestershire sauce
- black pepper and salt to taste
Do try the egg boiling trick described in this basic egg salad recipe: http://allrecipes.com/recipe/delicious-egg-salad-for-sandwiches
But do remember to get the water boiling properly before you turn the heat off. And also, this is a trick for electric stoves only. Gas cookers are no good.
Tuna & sweetcorn (this makes lots, should keep in the fridge for a couple of days)
- 1 tin of tuna (185 g)
- 1 small tin of sweetcorn (200 g)
- half of an onion, finely chopped
- 2 tbsp mayonnaise
- a small splash of sherry vinegar
- handful of finely chopped parsley
- salt and black pepper to taste
Cheddar & chutney
- just buy them 😉
- I like my cheddar and chutney like I like my men: mature and sweet. So don’t get young cheddar. Proper cheddar!
Cream cheese, arugula and herbs
- Philadelphia cheese
- arugula/mixed salad
- chopped mint
- chopped parsley
To make your own self-raising flour, add 3 teaspoons of baking powder to your 225g of flour.
When you’re working the butter and flour together, you want to end up with something like soft sand before you add the milk. After the milk etc. it can be quite sticky. Sprinkling plenty of flour on your worktop for kneading sorts it all out.
This recipe was simple and produced excellent scones.
I got 9 scones out of this recipe, 5 of which I turned into fruity scones. I took roughly one half of the dough, and kneaded and cut it into scones with a mould. Then I mixed some sultanas in with the rest of the dough.
You can’t get scone moulds in Helsinki. So I went and got a ravioli cutter which was just the right size! Made lovely, round scones.