Scones for homework, and Chicken for dinner.

Twice a week, the kids have a street dancing lesson. On those days, we have to hightail it home so I can get the dishwasher emptied, and refilled, the wash on, and the kids need to change and have a snack. It's a little mental but there a few things that are handy to have in the house to feed them. Fruit and yoghurt is usually rejected in favour of a bagel or a scone. Maybe a banana but they usually need something carbohydrate based.
This evening, the lessons were delayed and I had time to bake while they were doing their homework.
There is a cafe in Blessington that do divine scones. They put brown sugar in the mix, which gives it a caramel flavour. Gorgeous. I will figure them out some day and save myself a fortune. But until then, these will have to do.
I always say when I am making scones, that I will make enough to freeze a stock pile. But I love the smell of them baking so much, that I have not yet done that.
This recipe is quick and if you have a mixer, you really have no excuse.

Scones

225g Self raising flour
1 tsp Baking powder
50g butter
50g Caster sugar
150 ml milk

Put the flour, baking powder, butter and a pinch of salt into the mixer. Put the mixer on and whizz up until the mix resembles fine breadcrumbs. If you are doing it by hand, rub the butter in with your fingertips.

Stir in the sugar and milk until just combined and it forms a dough. You do not want to overhandle it, it will be tough. Form into a disc about an inch thick and cut with a round cutter. Pop onto a tray lined with parchment and brush with a little milk.
My hubbie puts blueberries in at the milk stage. They are yummy with sultanas too.

Bake for 12 mins or until golden brown on top.
Eat while still hot with butter and jam.

Again apologies for the photography!

Chicken and Savoury Rice.

This recipe for rice is one my Mum has been cooking for years and it is always yummy. The kids like it too although Daniel is always optimistic that he will be able identify the mushroom. He has not to date!

First the chicken.

You need
4 chicken legs
20 cloves of garlic
2 lemons
sprig of thyme and a bay leaf
glass of wine
300 ml chicken stock

Preheat the oven to 170 c

Fry 4 chicken legs (thighs attached) in a tablespoon of olive oil in a casserole pot on a high heat until golden brown on both sides. Remove and set aside.
Pour off the excess fat. Put the chicken back in and add 20 cloves of garlic, a glass of white wine, zest of 2 lemons and juice of one, sprig of thyme, a bay leaf and 300 ml of chicken stock.
Bring to the boil, and then put into the oven for 30-40 mins.

In the meantime, the rice.

You will need

Half a red pepper
Small onion
About 8 mushrooms
1 cup of basmati rice
2 cups and a bit of chicken stock (use two stock cubes)

Fry the peppers, onion and mushrooms in butter until the onion is soft. Add the rice and coat in butter, add the stock and bring to a high simmer.

Cook on a medium heat for 10 minutes or until the liquid is absorbed.
Mum sometimes adds oregano to the rice, but I added fresh chives today and it was tasty.
Serve the chicken with the rice and spoonful of the juice from the chicken.

Homework done!