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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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Grannys Yummy Toad In The Hole - Serves 6

30/8/2020

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Toad In The Hole ... This recipe is so easy to throw together and comfort food at its best. With minimal ingredients, you can create a yummy meal for the whole family. Here's what you'll need:

A large ovenproof dish.

Olive oil - Enough to grease your pan.

Approx 12 - 18 sausages - Whatever you prefer.

8oz of plain flour.

2 eggs.

1 pint of milk.

A good pinch of salt.

1 teaspoon of baking powder.

- First grill or oven bake your sausages (you can use vegetarian if you prefer) until golden brown. Once cooked, put to one side and save for later.

- Whilst your sausages are cooking, place the flour, eggs, milk, salt and baking powder in a bowl. Mix or blend well (I use a hand blender) until all the ingredients are combined and you have a smooth batter.

- Next heat your oil in an ovenproof dish. When hot remove from the heat and arrange your sausages to cover the whole pan.

- With the sausages arranged, it's time to pour your batter over the sausages, make sure to coat them all.

- Now place your uncovered dish in the centre of the oven (approx 220c) and bake until the batter is well risen and golden brown. 

Remove from the oven and serve with your favourite vegetables and gravy.

I promise it's so good ... 



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Scone Slices ...

6/6/2020

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On busy days, I sometimes forget to make bread or simply don't have time.
These yummy scones are my emergency go to, for a quick lunch or afternoon tea.
​
For my recipe you'll need: 
8oz self raising flour
3oz soft butter or margerine
20z caster sugar
2 eggs
2 teaspoons of baking powder
A small amount of milk (enough to make a firm dough)
One large baking tray - greased and floured

First add the butter and flour to a bowl and rub together to form breadcrumbs.
Add the sugar and baking powder and mix together with your breadcrumbs.
Beat your eggs and add to the other ingredients, mix well.
Now add the milk slowly, a little at a time. Mix as you go until you get a dough that is soft, but not to dry (very slightly sticky).
On a floured surface, turn out your dough and lightly knead.
With your hands, pat and shape the dough into a circle, keeping an even 1 inch thickness.
Place the dough onto your greased and floured tray.
Brush the top lightly with milk.
Pop in the oven and bake at approx 200c/220c until golden brown and firm to the touch. Checking after 15 minutes and go from there.
Place on a cooling rake and leave to cool.
When ready, cut slices to suit. I generally cut into quarters and then eighths ... just makes life easy and you'll get nice even slices.

As these are plain scones, you can use any topping you like. I generally cut them in half and have one half savoury and the other sweet.
They're also good with traditional jam and cream ... so yummy.

So pop the kettle on, it's over to you ... Xxx



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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

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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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