Cherry Scones – Recipe 

I thought I would share my recipe for scones. I made these today with Bob as she is off school with chicken pox and now getting bored.

So what do you need?

  • 225g of self raising flour
  • Pinch of salt
  • 55g butter
  • 25g caster sugar
  • 150mls (ish) milk
  • Glass cherries
  1. So mix the flour and salt, then rub in the butter until it looks like breadcrumbs
  2. Add sugar and mix again
  3. Add a little milk and mix until it looks like dough, knead for a little while
  4. At this point you can add other things, in my case cherries and gently mix
  5. Turn out onto floured surface either roll out or just flatten with your hand
  6. Cut out circles and place on baking tray
  7. Use a milk or egg wash on top
  8. Bake in the oven at 220c for about 15 minutes
  9. Allow to cool and eat!

These didn’t use all the milk as it was getting to wet (still too hot to eat!).



The Orchard at Tesco -Seven New Brands (A Round-up)

A while back I was invited to take part in this programme. I was sent a voucher to buy items which took my fancy. I spent more than the voucher, but as I was buying most of them anyway, which was no problem for me. I bought things that either I would buy from this range or what I would normally buy but from a different range.

What did I buy?

  • Carrots 1kg £0.45
  • Grapes 500g £1.25
  • Mince pork 500g £1.89
  • Bacon 300g £1.35
  • Tomatoes 250g £0.69
  • Peppers 500g £0.75
  • Apples 520g £0.89
  • Kiwi 6 £0.69
  • Potatoes 1kg £0.89

Were they any good?

Carrots and the potatoes were brilliant, last over two weeks. Carrots were turning at the end, but still very much usable. Potatoes are still going after two months. I am buying the carrots again, and when I eat the potatoes I will buy them also.

Tomatoes were eaten far too fast, maybe I bought too small a bag. Buying different size packs next time. They have cherry, plum and what looks like regular tomatoes. The peppers didn’t last as long and had to be thrown out. Flavour wise very good, if I needed to use a lot a peppers quickly I would get them again.

Grapes, apples and kiwi were all brilliant again. I like that you could either get green or black (I get my shopping delivered, so pot luck) which does add variety. Again the apples can be different depending on season, which is fun. The kiwi were kiwi.

Bacon, don’t often buy bacon, but this was a good bacon and for the price would have again. The mince pork was OK, but with 12% fat and not much cheaper than Tesco’s other mince pork at just 5% fat sorry I’m going for the healthier mince.

Overall I would buy most of these new brands, and whilst I was looking at my shopping last night I found other things I would love to try. I have already bought more carrots, apples, bacon and grapes but trying the other items from the brands has helped me widen my repitore of cooking.

Pork and

For inspiration for a what to cook with these new brands try my Pork and Apple Casserole – Recipe which uses the Tesco New Brands. Enjoy.

Pork and Apple Casserole – Recipe

Pork and Apple Casserole

As part of the Tesco Orchard programme – Seven New Brands, I got try some foods that I had previously bought, but a different brand to help save money. The new brands are Willow Farms, Rosedene Farms, Nightingale Farms, Boswell Farms, Redmere Farms, Suntrail Farms, Woodside Farms.

So this recipe is using Woodside Farms mince pork and Rosedene Farms apples.

The mince and Apples


Pork mince

2 apples

Large glup of apple juice


1) dry fry the mince (healthy version) add a little water/apple juice if its sticking

2) add chopped apple (we like skins off)

3) pour apple juice to cover all the ingredients, bring to the boil

4) place in a pre-heated oven for about an hour to two hours

5) serve with veggies and if you like Yorkshire Pudding

All my family love this, and it can be frozen. I always cheat and use ready made Yorkshire Puddings, I don’t have the patience to make them from scratch. It also helps when I sometimes have to do two sittings, one for me and the girls and later when OH gets home from work.

Courgette and Feta Cheese Frittata


After deciding if my eggs were still edible (they were, with a little help from google and twitter), I decided to make a frittata. This serves one.

Ingredients WP_20160513_11_58_29_Pro

  • 2 Medium eggs
  • 1 courgette, grated
  • a large chunk of feta, broken up
  • garlic
  • oil for frying


  • mix the eggs together
  • add grated courgette and feta
  • fry the garlic in the oil
  • add the eggy mixture, mix up and cook gently until cooked at the bottom and a bit firm on top
  • either flip or place under the grill until cooked.
  • eat once cool enough

Now I didn’t cook the garlic first, and in parts the garlic was still raw, not too bad. If you like raw garlic mix in before cooking! I served this with some un-pickled baby beetroot.


Really Green Fritters – Recipe (adaption)


I recently found a picture of some fritters that looked really yummy, So me being me wanted to try them. Once I found the recipe for Really Green Fritters on the Higgidy Pies website, all I had to do was find the ingredients and make them. As I was unable to find all the ingredients I adapted it.

So my Really Green fritters, JBM2 style


  • 2 Medium eggs
  • 100g Courgette, grated
  • 1 handfull of baby spinach
  •  50g Garlic and Herb Philadelphia
  • 1tbsp Parmesan Cheese, grated
  • 1/2tbsp plain flour
  • A knob of butter and glug of oil


  • beat eggs, then add all the other ingredients saving butter and oil.
  • mix together
  • heat butter and oil over a medium heat
  • in batches add dollops and fry for a couple of minutes, flip and cook again for a couple of minutes
  • eat once cooked.

Now I made the mistake and my first dollops where rather large! I used a folk and scraped it into the frying pan, the next time was a table spoon, much better size and cooked easier.


Since cooking these fritters I found that I like baby spinach, so I will defiantly be cooking these again. I might be lucky and find the soft goats cheese that was needed in the original version.




Homemade Tart – Recipe


I decided that I had lots of things that needed eating up before they got thrown out, which  along with the #emptythefreezer challenge, this recipe came about.


  • 1 x pack of ready to use puff pastry (or any version of puff pastry)
  • 4 x sausages, part cooked and chopped (I used HECK chicken sausages)
  • 3 x fresh tomatoes (I used a mixture of red and yellow)
  • 1/2 a pepper (I used orange)
  • handful of fresh thyme leaves
  • 2 x eggs beaten
  • milk


  • lay out pastry on baking tray
  • randomly scatter all the other ingredients (leaving egg and milk) around the pastry
  • mix together the eggs and milk and pour over
  • cook in the oven at about 180c for about 10-15 mins or cooked
  • allow to cool and eat


The good thing about this tart is you can add anything you like, miss bits add more ingredients. It’s all up to you.

As this was part of using up things in my freezer, I feel I have added more. I do know that over the next few weeks all will be eaten and I have increased what I can have for lunch. I’m not afraid to buy pastry when cheap, putting in the freezer for when I find cheap ingredients for my homemade tarts.


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