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Our Favourite Homestead                 Recipes ...

One of the most rewarding things for me about homesteading, is cooking from scratch.
I love to bake and use fresh produce and I love to share good food with my family and friends ... So here's a collection of my favourite recipes, I'd love to share with you ...

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Any Flavour Fork Biscuits ...

30/5/2020

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Fork Biscuits
I have no idea where this recipe came from, but it's been in my family for a very long time ... I like to think of it being handed down from generation to generation. 

These biscuit are super easy to make and you really can adapt them to add any flavour you'd like.
My family love them, hope yours will too ...

8 oz Margarine, 2 1/2 oz Caster Sugar, 10 oz of Self Raising Flour. 

First cream the margerine and sugar together. Then add the 10 oz of self raising flour. Mix all the ingredients together to form a dough.
Grease and lightly flour a baking tray.
Divide and roll the dough into small balls (I guess about 4cm each) and place evenly spaced on your tray.
​Lightly flour a fork and press the balls of dough flat.
Bake until golden brown and firmish to the touch. Apporoximately 15 minutes in a pre heated oven, at 180c.

When ready, remove from the oven and place on a cooling rack to cool.

You can add any flavour you like, depending on your taste. I sometimes substitute some of the margarine for peanut butter, or some of the flour for hot chocolate powder.
My absolute favourite, grated orange rind and chocolate chips ... so good.

Whatever you choose, have fun ...
and ENJOY ... 😉 X 
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Sundried Tomato and Basil Quiche ...

28/5/2020

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Some Sunday baking and my favourite thing to make on a sunny day ... sundried tomato and basil quiche. 🥰
It’s so quick to make and easily serves 6 to 8 people.
Here’s my recipe if you’d like to have a go ...

Filling :
5 eggs (beaten), 200g cheddar cheese (grated), 1 small onion (finely chopped), 1 tablespoon of dried chopped chives (you can use fresh if you have them), 285g jar of sundried tomatoes (drained and chopped), 285ml of cream (single or double), season with ground black pepper. Small bunch of fresh basil (chopped).

Pastry:
225g of plain flour, 150g of margarine, water to make a firm dough about 1 1/2 to 2 tablespoons.

To make:
Make your pastry first, by rubbing the flour and margarine together to form breadcrumbs. Add the water slowly until you have a firm dough. Pop in a freezer bag or wrap in kitchen film and place in the fridge whilst you prepare the filling.

Beat the eggs together in a deep bowl and season with black pepper. Mix in the chives and onion. Add the cheese and cream and beat the ingredients together. Put to one side.

Grease and flour a flan case (mine is about 30cm across). Roll out your pastry and line the case. Blind bake for about 15 minutes.

Remove from the oven and fill with your egg / cheese mixture, spreading it out evenly. Now pop your tomatoes on top, evenly spacing them and sprinkle on your chopped basil. Then gently press down the tomatoes and basil with a fork, to partially cover with the egg mixture.
Bake in the oven for about 30 minutes, or until golden brown.
Serve with a fresh salad or lovely steamed vegetables.

That’s it ... so yummy ... 😋 
Sorry I can’t give you temperatures, but as I cook on a range ... most of my baking is done by eye. 😅 X

​
https://www.lakeland.co.uk/19663/Perfobake-Loose-Based-25cm-Perforated-Quiche-Tin


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    Hello ...
    My name is Erin, full time mum (who loves to cook from scratch), drinker of tea, gardener, homesteader and lover of  everything handmade.

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Heelan' Homestead Ltd.
Registered in Scotland at :
Bogarrow Mill,
Glenlivet,
Ballindalloch,
Moray.
AB37 9DJ
Telephone :
+44 (0)1807 307911

Company no. :
SC606525​


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