This recipe is the one that my mother uses to make scones. I intend on making some this evening when we will have a warm oven following the casserôle. Ingredients ½ lb self-raising flour; ½ level teaspoon salt, 2 oz. butter; 1 oz caster sugar; ¼ pint buttermilk; Extra milk for brushing. Method Sieve flour and salt into a bowl. Rub in butter finely. Add sugar. Add milk all at once. Mix to soft, but not sticky dough with knife. Turn out on to a lightly-floured board. Knead quickly until smooth. Roll out to about ½ inch in thickness. Cut … Continue reading Scone recipe
It is quite some time since I first included a guide for journalists on how to talk about HIV. At that time it was from the National Aids Trust in the UK. This time, it is similar guidelines from HIV … Continue reading How to talk about HIV: Guidelines from HIV Ireland
Last week, Andrew had bought 2 kg of stewing beef for me when I had requested only 200 g. Now, as I said at the time, he is the one with two degrees in Physics from the University of Cambridge, … Continue reading Some cooking exploits: will my dietitian be pleased?