3-ingredient scones for National Cream Tea day

The sun is out in full force, and today is a National Cream Tea day. Now, I might not be a proper Brit, but that's one of the aspects of Britishness I have embraced with enthusiasm. I love cream tea.
Scones with clotted cream and jam is one of the wonders of British food, which should definitely be celebrated and feted.
I love scones, but haven't eaten any recently. In fact, I think the last time we had them, was most likely last summer in Cornwall. Every time we go to stay for a week in Cornwall, we are greeted by a lovely stash of scones with clotted cream, jam, teabags and a bottle of milk. This kind gesture is always appreciated.
Though we love Cornwall, we do eat scones the Devon way. For me, spreading the clotted cream first makes the total sense.

In the last few weeks I kept coming across the 3-ingredient recipes of all kinds. I think there is a cook book published recently on the topic. One of the recipes that I have fancied trying was the easiest recipe for 3-ingredient scones.
I don't know who the original author is, but I'd like to shake their hand in gratitude. There are multiple blog posts and food sites (Good Housekeeping, Prima, even Mumsnet) with the same recipe, so in no way I'm taking the credit for this recipe.

All you need is self-raising flour, double cream and lemonade (for the exact quantities check the recipe out at Good Housekeeping post Cheat's lemonade scones, but as mentioned before, it appears on many sites).

I used Fentiman's Victorian lemonade in this recipe. You cannot actually taste the lemonade in the finished result, so don't worry about the scones tasting different.
They are delightfully light, fluffy and moreish.

Just mix together all the ingredients, roll out the dough on the work surface, dusted with flour, roll the dough into 2cm thickness, cut out scones, and bake at 180C for about 12+ minutes.

Serve with clotted cream and jam. And lots of tea, of course.

Are you celebrating the National Cream Tea day? And how do you eat your scones - the Cornish or Devonian way?

Rodda's and The Great Cream Robbery

Anything to do with Cornwall would always win my vote of approval. We love Cornwall, and Cornwall-based brands, like Rodda's and Kelly's. The little maiden in blue who appears as a brand logo on Rodda's packaging represents a symbol of tradition and quality. This is one of my favourite brands, and its range of dairy products is always a winner. 

When we stayed in Cornwall recently, I was overjoyed to buy some of Rodda's products which are not available locally, and even brought with us from Cornwall a big tub of clotted cream (which I can buy only in smaller size in Oxfordshire), a bottle of milk and luxurious golden butter. I wish I could buy this fabulous butter locally, as it is a superior quality. 

You might have seen promotional Rodda's clotted cream packs which appeared back in summer, mentioning a chance of winning a new book The Great Cream Robbery by James Medd and Victoria Sawdon.

We liked the book even before the story started, looking at the map of Cornwall, trying to find the little village we usually stay in. It's not on the map, but as you can see St Michael's Mount from the fields nearby, we know where it is.

This is a charming story set in Cornwall. Merryn Malone is the cleverest cat criminal in Cornwall who has a cunning plan of stealing a bowl of delicious clotted cream.

To fulfill her plan, she's looking for a partner in crime. Who would it be but a thuggish seagull Blue Min. Very apt name (play of words on Bloomin' Seagull). This July we laughed at the antics of the Cornish seagulls who are not afraid of anyone and steal food from under our noses.

The illustrations are bright and cheerful.

I loved all the little details like Cornishware and Rodda's clotted cream tubs.

Your little people will enjoy the adventures of the criminal duo. If you find a promotional tub of Rodda's, hurry to enter, as the wrap-up draw ends on 22 October 2015. For full T&Cs, check Rodda's.

Disclosure: I received the book for the purposes of reviewing. All opinions are mine.

Rodda's Cornish Clotted Cream hamper giveaway (c/d 13 September 2014)

Every time we are travelling to Cornwall to stay in "our" cottage in Perranuthnoe, I anticipate our arrival with pleasure, as I know there will be a plate of scones waiting for us, a jar of strawberry jam and a tub of Rodda's Clotted Cream. That means, our holidays start for real, when we sit at the table, tired after the trip and enjoying Cornish hospitality.

I know Cornwall and its foods are not just scones, clotted cream, ice cream and pasties, but in my mind they are national treasures and should be celebrated as such.
Of course, I regularly buy Rodda's clotted cream in our quaint little town in Oxfordshire as well. But that wasn't always the case. If you watch the video above, you'll hear how the clotted cream was delivered to London in the past. I love the video, it brings back memories of our trips to Cornwall, and the majestic views over St Michael's Mount.

Lovely people at Rodda's have offered a delicious hamper as a giveaway prize for my blog readers.
One lucky winner will receive:

Blue Rodda’s cool bag
Rodda’s canvas shopper bag
Rodda’s cotton tea towel
2 x 227g Rodda’s Cornish clotted cream
2 x Rodda’s Cornish butter
2 x Rodda’s Cornish clotted cream custard
1 x Rodda’s clotted cream fudge
1 x Rodda’s clotted cream shortbread

If you haven't yet tried Rodda's butter, you're in for a treat. Sadly I cannot find it anywhere locally. Thanks goodness, we have wonderful Rodda's Cornish clotted cream and creme fraiche which I buy regularly.

For a chance to win watch the video and follow the instructions in the Rafflecopter widget below.
As usual, you have a choice of options to enter: by leaving a comment (this is the only mandatory step), following the brand on Twitter etc.
Please leave your answer in the gadget. All incorrect answers will be removed.

T&Cs:
Only the first step is mandatory: all you need to do is answer my question in the Rafflecopter.

All the other steps are optional, you don't have to do them all. All it takes to win is just one entry.
Only one entry per person is allowed (however, you can tweet daily to increase your chances).
The giveaway is open to the UK residents only.
Once the Rafflecopter picks the winner, I will check if the winner has done what was requested. I will contact the winner, if they do not reply within 28 days, the prize will be allocated to another person.
Please don't forget to leave a comment, as it is the only mandatory step, I will make sure the winner selected by Rafflecopter has complied with T&Cs. 

The giveaway will close on 13 September 2014 (at midnight, the night from the 12th to the 13th)

a Rafflecopter giveaway

Disclosure: May thanks to Rodda's for the prize! This is a sponsored post.

Wild mushroom risotto with parmesan and clotted cream

Wild mushrooms' season has technically ended, but you can still get some in Tesco if you're lucky. Just make sure they're not soggy if you are buying the pre-packed mushrooms. I am still working through a selection of Rodda's goodies that I received recently for testing a couple of Rodda's recipes (see my posts Beef Stroganoff with Rodda's Cornish clotted cream and The ultimate creamy mashed potato with Rodda's Cornish clotted cream). I had in mind to cook a very creamy risotto with clotted cream. I also had some lovely girolle and chanterelle mushrooms which work beautifully in risotto.

Wild mushroom risotto with parmesan and clotted cream
Ingredients:
180g risotto rice
100g wild mushrooms (for example, girolle + grey chanterelle)
50g butter (I used Rodda's butter)
1 medium shallot, finely chopped
2tbsp olive oil
a splash of white wine (optional)
4 heaped tbsp Rodda's Cornish clotted cream
1 and 1/2 mug of stock
25g Parmesan, grated + more for garnishing

Brush off the dirt from the mushrooms, or wipe clean with a damp cloth. Chop them not too finely. Heat the oil and half the butter in a deep frying pan and fry the mushrooms for a couple of minutes. Tip them out into a bowl to set aside.
Cook the chopped shallots in the oil left from mushrooms until translucent.
Add the risotto rice and stir together with the shallots, so that the rice is well coated. Add a generous glug of white wine if you are using it. A splash of dry sherry would be lovely too instead of the white wine.
I made the stock from the I Dadi/Star porcini stock cube (one is more than plenty, if anything, half of a cube is enough, as the cubes are very salty, you really need to use them sparingly). Any vegetable stock will be a good substitute (or even chicken stock).
Add one ladle of stock at a time to the rice and stir, keep stirring until the liquid is absorbed and cook on low for about 15 minutes, occasionally stirring and adding more stock. As the stock was salty, I didn't need any additional salt.
Stir in more butter and clotted cream as well as the grated parmesan.
Serve with more parmesan shaved on top of risotto.

Typically I use the single cream in risottos, but adding Rodda's Cornish clotted cream this time resulted in a much creamier dish. My husband wanted a second helping of the risotto, and said it was exceptionally good.

The ultimate creamy mashed potato with Rodda's Cornish clotted cream

Rodda's mashed potato (image courtesy of Rodda's Cornish clotted cream)

Mashed potatoes, simple yet so tasty. For many people it is the ultimate comfort food, as it certainly is for me. I loved mashed potatoes as a kid, and still love this dish.
Rodda's Cornish clotted cream and Neil Haydock, Executive Chef at Watergate Bay Hotel in Cornwall, came up with the ultimate creamy mashed potato recipe which uses both Rodda's Clotted Cream and butter (see the video above for the ingredients and step-by-step).

Adding clotted cream and butter, pure luxury

I don't have a modern-style masher, mine is an old-fashioned wooden carved potato masher from Russia. It might be old, but it is much loved and well used, and makes stellar mash.

What can I say? This is a fabulous recipe for the very tasty creamy mashed potato. It is higher in calories than the usual mashed potato I make (with butter and hot milk), but oh boy, isn't it delicious?

For more mouthwatering videos from Rodda's visit Rodda's Cornish Clotted Cream Youtube channel, you won't regret it.

Disclosure:
I received a hamper of Rodda's goodies for testing the recipes. All opinions are mine.

Beef Stroganoff with Rodda's Cornish Clotted Cream

Beef Stroganoff (Бефстроганов Befstróganov), a well-known Russian dish, was named after Count Grigorii Stroganov (1770-1857) who belonged to one of the wealthiest families of Russia and served as an Ambassador to Sweden, Spain and Turkey. He was also known as a great gourmand, who loved to eat and always kept the best chefs at his household(s). One of them invented this dish for the Count who by then has lost most of his teeth and couldn't chew the steak. At least that's the version given in the Russian cook book Russkaya Kukhnya (Russian Cuisine: Traditions and Customs) by V.Kovalev and N.Mogilny. Somehow I trust their research and knowledge more than what Wikipedia says.
The classic version asks for 1kg of beef, 4tbsp flour, 4tbsp tomato puree, 150g soured cream, 2 cups of stock, 1 onion, 5-6 potatoes, salt and pepper. Classic accompaniment: chips or mashed potatoes.

Rodda's Cornish Clotted Cream have come up with their delicious version of Beef Strognoff, which I tested myself and loved, though it differs from the authentic Russian version.




My first thought on watching the video was: "No! Clotted cream instead of the soured cream! Is it going to work?"

Rodda's Beef Stroganoff (image courtesy of Rodda's)

I love Rodda's Cornish Clotted cream and often buy it when we have scones. It is perfect with the other sweet dishes and I also add it when making pasta. But this was the first time I have used it, cooking Beef Stroganoff (for the ingredients and the recipe watch the video above).

I followed Rodda's recipe closely enough, though I didn't use 2tbsp of paprika, and added just 1tbsp ofsmoked paprika. I have also added 2tbsp of soured cream to go with the clotted cream. Apologies, but my "Russian soul" demanded it. ;) And I used flat leaf parsley instead of chives.

I served the Beef Stroganoff with the mashed potatoes and green beans.

What did we think of it? My husband said that it was amazingly good. And I tend to agree with him.
It was definitely one of the best variations of Beef Stroganoff that I ever tried. It was luxuriously creamy. I mopped up all the sauce with a chunk of bread, it was too good to be wasted.
I appreciate that this is not a Weight Watchers version, but if you make it occasionally, it is truly worth trying to cook it Rodda's way.

Disclosure:
I received a hamper of Rodda's goodies to test the recipes. All opinions are mine.