Pancetta, Cheddar and Chive Scones. 

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On Sunday, even though it was Mother’s Day I had a quiet day to myself.  Mr SmartCookieSam was out taking part in a rally in his classic car, my son was working and my daughter is at uni.  So for some of the day I was at home with the dog. I know I shouldn’t be baking as I just end up eating it but I love the whole process of it. Baking is therapeutic to me.

Last week I treated myself to Lorraine Pascale’s latest book simply titled “Bake” I have most of her books including her very first publication, also a baking book.  As soon as I opened the book in the middle of Costa Coffee I was sat there drooling over the pics and mentally bookmarking what I was going to bake first.

The day after I got the book I baked some star shaped cookies but this time it was something savoury.  I’ve always loved cheese scones but these ones were slightly different in that they had crispy fried pieces of cubed pancetta in the dough.  I knew they would taste amazing.  I had a packet of pancetta cubes in the fridge from when I was meant to make a Carbonara last week and never did. So in the end they got thrown into the scones.

First, the packet of pancetta was fried until crispy.No need for oil in the pan, I let them fry in their own fat.  Once they’d cooked and were crisp, I got a paper towel out and let the fat soak into the towel to dry off.

While the pancetta was cooling down I grated some mature Cheddar into a bowl.

I  then used my food processor to combine cold cubes of butter with self raising flour, baking powder, mustard powder, sea salt flakes and an optional extra to the recipe: paprika.  I put a large pinch of this in.  After the mixture had turned into what looked like breadcrumbs I put in 3/4 of the cheese along with some chives and the pancetta.

To bring it all together I poured in some buttermilk which was about half of a carton.  This was enough to form the scones into a dough. It wasn’t sticky but the right consistency for rolling out gently.

Lorraine says her recipe makes 8 scones but I found I could only get 6 decent sized ones out of it. I often find this with scones. The recipe quantity makes far less than it’s meant to. Still six scones was more than enough for me.  I used a plain circular cutter for my scones and then once cut out they were put onto a baking tray covered in parchment. I glazed the top of the scones with buttermilk and then sprinkled on the remaining cheese.

The  scones went into the oven for about 10-12 minutes until they had risen well. I saw the cheese was bubbling and golden and couldn’t wait to test one out that very afternoon cut in half and spread with butter.  They were delicious.

Happy Baking!

Love Sam xx

Walnut, Gorgonzola and Pancetta Fusilli.

My family and I love travelling (money and time permitting, of course). So when Ingham Lakes and Mountains asked me if I would like to create a recipe inspired by one of their holiday destinations for their #InghamsFoodieFinds campaign, I jumped at the chance.

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Nearly five years ago Mr SmartCookieSam took me to Italy for my 40th birthday.  He kept the trip a surprise until a week or so before the trip. We went to Venice, Lake Garda, Lake Como and up into the Italian Alps. One day we had a memorable and breathtaking road trip up along the Stelvio Pass and stopped for lunch at a roadside hotel called La Fontanella. It was near the town of Madonna de Campiglio.  In the winter it was a ski resort but as this was July we sat outside on the terrace enjoying the stunning views of the Dolomites.  Our lunch was delicious and I remember the starter we had to this day.  I’ve recreated it and adapted it at home many times and is a perfect summer weekend lunch. Preferably sat outside with a huge glass of wine on the side (here’s hoping!)

The starter was a very filling Walnut and Gorgonzola Fusilli.  Mr SmartCookieSam is not a big pasta fan but he loves this.  I sometimes add pancetta to mine at home to appease the carnivores in my house. It is very quick to make and makes a perfect weekday supper if time is short.  Not an everyday treat though as there is a lot of butter, cream and cheese in the recipe!

Serves 4 as a main course or 6 as a starter.

WALNUT, GORGONZOLA AND PANCETTA FUSILLI

Ingredients:

200g fusilli fresh or dried (whatever you prefer)

125g creamy Gorzonzola

100g walnut halves

50g butter

150ml single cream

1 packet of cubed pancetta

First you  need to cook the pancetta in a frying pan.  I dry fry it as it contains enough fat.  Preheat your oven to 180oC/ Gas 4 ready for toasting the walnuts.

While you have the pancetta frying, cook the fusilli in a large saucepan of boiling water according to the packet instructions.  Or if you are like me who was in a rush, you’ll end up chucking the pasta in the cold water and hoping for the best!

When the pancetta is crisp, remove from the frying pan and put to one side.  Chop the walnuts up into bite size pieces and lay on a baking tray.  Toast them in the oven for about 5-8 minutes checking them regularly so they don’t burn.

Next, melt the butter in the frying pan.

Then add the cubed Gorgonzola to the melted butter.

Add the pancetta and the toasted walnuts into the pan.  Season with salt and pepper to taste.  When the pasta is ready, drain carefully and toss with the sauce.  Serve immediately.

My family love this dish with chunks of toasted ciabatta bread to dip in olive oil and balsamic vinegar or with a side of mixed salad leaves.