Fish Cobbler with Potato & Dill Scones

Fish Cobbler with Potato & Dill Scones

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As soon as January starts each new year, it marks the start for many of us of new resolutions, new beginnings and changes that we challenge ourselves to keep going as the year progresses.  January also means that for many of us it is not the best month financially after the extra costs that December brings. I know myself that the start to the new year is always one where I try really hard to keep to my meal plan and budget for food shopping, because money is tight following Christmas.

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Strawberry, Apple & Elderflower Cobbler

Strawberry, Apple & Elderflower Cobbler

In the colder months I do love a fruit crumble, there is something comforting about the warm fruity sweetness mixed with the buttery crunchy topping  – mmmm just thinking about a portion served with ice cream or custard is making my mouth water! In the warmer months of the year, however, I do like to treat myself to a cream tea once in a while because a home made scone topped with jam and clotted cream (or even just butter if I were having one at home) goes down perfectly with a hot cup of tea – mmmm again!

Therefore, what better dessert to have in the summer than a fruit cobbler – a combination of a crumble and a scone and when served with Cornish clotted cream oh my it is just heavenly and a lovely pudding to serve at this time of year, if you use fruits that are in season here in the Bristish isles.  My cobbler uses strawberries and apples but you can use any combinations you like, raspberry and sweet peaches or nectarines would be good, maybe plum and almonds or even just apple – anything goes really and at the moment there are so many different fruits available to buy. I added a little twist to my cobbler as I added some elderflower cordial to my scones and with the fruit, which I think made a wonderful addition to this dessert.

So here is my Strawberry, Apple & Elderflower Cobbler

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Strawberry, Apple & Elderflower Cobbler
 
Cook time
Total time
 
Author:
Recipe type: desserts
Serves: 6
Ingredients
  • 300g strawberries - cut in half if big
  • 6 medium to large eating apples , sliced and cut into chunks (or slices of you prefer)
  • 2 tbsp elderflower cordial
  • 100g unsalted butter
  • 200g self raising flour
  • 50 g caster sugar
  • 100ml natual yogurt
  • 30ml elderflower cordial
  • 1 tbsp caster sugar
Instructions
  1. Pre heat the oven to 180 oC / 160 oC (fan)
  2. You will need to use an oven proof dish to place it all in as you would a crumble
  3. Place all the fruit in your dish and add the cordial - if you have a sweet tooth you could add a little sugar but I didn't
  4. In a mixing bowl, add the flour and butter (which needs to be cold and cut into cubes) and rub together until the mixture resembles breadcrumbs (about 5 minutes)
  5. Stir in the sugar and then add the yogurt and cordial and mix with a knife to make a dough
  6. Divide the dough into 6 balls and place on top of the fruit
  7. Scatter the remaining sugar over the scones
  8. Place in the oven and cook for about 30 minutes until scones are cooked
  9. Serve with your choice from clotted cream, pouring cream, ice cream or custard!!

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This was beyond yummy and made a lovely change from a crumble and for my first ever cobbler I think it turned out rather well, even if I do say so myself. Well I have to actually, as my boys would not try it and my OH took one mouthful and declared he preferred crumble!! *stomps about a bit* Well, I can assure you it was delicious and if I ever get any cobbler loving family for lunch one day, I will make it again!

This would be a perfect pudding to make during the Commonwealth games which are starting very soon in Glasgow (6 days to be exact!). It can be cooking in the oven while you enjoy watching the sporting action, and then watching the athletes work up an appetite and smelling the fruity aroma from your kitchen, you are bound to be ravenous by the time it is cooked!  It is very exciting to think that the UK is hosting the games and fingers crossed that Team GB makes us very proud 🙂

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linking up to Supergolden Bakes

I was sent a voucher towards the cost of making this dessert.

Italian Turkey Cobbler with Basil & Sundried Tomato Scones (Swiss Diamond Review & Giveaway)

I was recently sent a beautiful cookware item to review from the Swiss Diamond Store and of course typically we get a heatwave the day I decide to cook with it! Still, cook with it I did and I made a cobbler – not just any old cobbler but an Italian Turkey Cobbler with Basil & Sundried Tomato Scones no less and here is how I did it.
Serves 4 
(I made my scones quite big)
for the casserole:
2 turkey breast fillets, cut into bite sized chunks
4 rashers of smoked bacon, roughly chopped into strips
1 large red pepper, sliced thinly
1 large yellow pepper, sliced thinly
1 onion, thinly sliced
1 courgette, peeled and thinly sliced
2 tins of chopped tomatoes with herbs
1 tsp crushed garlic
a generous glug of wine 
(any decent one will do – I used rose as it was only one I had open)
2 tsp vegetable oil
1 tbsp tomato puree
2 grinds of black pepper
1 tbsp basil puree
1 chicken stock cube 
for the scones:
45g unsalted chilled butter
85g wholemeal flour
75g parmasan cheese
6 sundried tomatoes, finely chopped
1 tbsp basil puree
1 medium egg, beaten
50ml milk
a grind of salt
How To Make The Italian Turkey Casserole
pre heat the oven to 180oC / 160oC (fan)
place your non stick pan over a moderate heat (it is recommended not to heat the casserole dish up over a high heat or leave it standing empty on a high temperature!) and add the oil then add the garlic and onions and cook for a few minutes until the onions start to sweat
Add your turkey and bacon and stir to coat in the oil
cook for a few minutes then add all the other vegetables
take care not to scratch the non stick surface of the pan – use non metallic utensils to protect it and make it look new for longer
add the tinned tomatoes, tomato puree, pepper, basil wine and stock cube
bring to the boil, add your lid and boil for a few minutes to let the wine reduce in the sauce
Then transfer to your oven 
Luckily for me, this non stick casserole can be placed into a hot oven straight from the hob which is perfect for making delicious casseroles, sauces and roasts where the meat needs searing first. The dish is oven – safe up to a temperature of 260oC and can be used on both gas and electric hobs.
While this is cooking inside the oven, make your cobbler topping
Basil & Sundried Tomato Scones
Place the flour, salt, butter and baking powder into a bowl and rub together until the mixture resembles breadcrumbs
Then add the basil, cheese and tomatoes and using your hands mix all together with the breadcrumbs 
Add the beaten egg and milk, and using a knife stir to combine all the ingredients together
Using your hands form the mixture into separate mounds  (I made 5 but you could probably get 6 made)
Carefully remove the dish from the oven after 30 minutes of cooking, and remove the lid and place each scone on top of the casserole
Return to the oven without replacing the lid and continue cooking for a further 25-30 minutes until the scones are golden brown and have risen

Serve with vegetables and enjoy

 I only had 1 scone but the OH had two so you may wish to serve potatoes too – depending on how hungry you are or how many scones you like!

I have to be honest I have never made a cobbler before but it was really nice and so tasty and a lovely change from pasta or potato! This will be made again!

The non stick casserole has a capacity of 3L so will easily cook a meal for the whole family. The Swiss Diamond range incorporates the use of its own patented non stick coating which is reinforced with actual diamonds which gives the cookware its superb durability and resilience. Diamonds are used because quite simply they are naturally non stick, they conduct heat better than any other metal and this is why they have excellent durability! Who knew? I did not that’s for sure! Therefore, the Swiss Diamond range of products provide a lifetime of cooking excellence.

The non stick casserole also cleaned very easily which is always a bonus in my book! It simply requires a wash in hot soap water, taking care to always use a non abrasive cleaning sponge/cloth so not to scratch the non stick surface. Although the dish can go into a dishwasher occasionally, it is best if it is hand washed so as to preserve its non stick coating for as long as possible.

PRIZE DRAW

The generous people from Swiss Diamond have a  NON-STICK CASSEROLE – 3L (24 CM) (measuring 24cm) exactly like the one I have reviewed and cooked with for this feature, to give away. This beautiful and well made quality piece of cookware has a value of £119 and really is a pleasure to cook with.


All you need to do to be in with a chance of winning one is to fill in the form below.

The closing date is 12am Monday 22nd July, 2013.

Good luck

  a Rafflecopter giveaway

you can follow Swiss Diamond on their facebook page
http://www.facebook.com/Swiss.Diamond.International

I was sent the casserole dish for the purpose of this review. The recipe is my own and was created especially for this feature. All comments made are my own and honest.

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Thank you xx