The best things to bake when throwing stones-Part 2
Welcome back to the best things to bake when throwing stones, part 2. These are fun and simple recipes, perfect for a fun afternoon with creativity in the kitchen. When you are stoned, baking is not only a wonderful time, but in the end you will get food! So it’s basically a perfect activity. None of these recipes require a lot of baking skills or even much attention. Today we introduce some options for the savoury baker. If you prefer to eat sweets, please visit Part 1 to taste delicious chocolate biscuits and exciting cream cakes.
Cheese scones are my favorite because you can make them in many different ways. You can add mustard seeds, various cheeses, herbs and spices, whatever you really want. This is my favorite recipe, but once you master the basics, you can improvise at will.
you need to:
- 50 grams grated mature cheddar cheese
- 50 g grated Jarlsberg
- 10g smoked cheddar cheese
- 225g self-rising flour
- 1 teaspoon baking powder
- 1 tablespoon mustard seeds
- ½ teaspoon chili
- 60ml whole milk
- 1 egg
As usual, you have to preheat the oven first, this time to around 220 degrees Celsius or gas mark 7. Now put the baking tray in the oven to preheat.
You want to cut your butter into cubes and make sure it is nice and cold because we are about to do something called crumbs. I know I didn’t say technology, but I lied. This is just a very small technique that is very easy to do.
Mix all the dry ingredients together in a bowl, then add the cold butter cubes. Then, you will use your fingers to mix the butter with the dry ingredients. I mean flour, cayenne, a pinch of salt and baking powder. This technique is called crumbs because you want to get a bowl of small crumbs that will make your scones delicious and fluffy. You want the crumbs to be as small and fine as possible.
Then we want to add our mustard seeds, cheddar cheese and jarlsberg. This is where your paws will become very dirty, and we need to add milk. Mix the cheese, milk and breadcrumbs with your hands into a lovely big dough.
Then sprinkle flour on a clean surface, take a rolling pin, and flatten your cheese dough to keep it 2-3 cm thick. Use a cookie cutter or glass or any round object to cut out the scones. Continue to put the remaining dough together and roll it out again until you only have a lot of cute circles left.
Put the eggs in a bowl and stir, then use it to brush the top of the scones, then sprinkle with grated smoked cheese.
Place the scones on a hot baking tray and place in the oven for 12-15 minutes. Watch them closely and you should be able to know when they are completed. They should rise and become a lovely golden brown. That’s it, delicious Stoner food!
Spinach and Ricotta Pastry Bites
I absolutely love spinach and ricotta cheese, but if you like smooth cream cheese and soft and crunchy pastries, that’s just one of the best treats. If you are a little professional, you can make your own pastries, but for this purpose, I think we can safely say that we will use small packets of pastries.
you need to:
- 200g ricotta cheese
- 250 g spinach
- ½ teaspoon paprika
- 1 egg
- Black pepper
- 1 package puff pastry
This recipe couldn’t be simpler, if you feel very lively, you can add some extra bits and pieces. Other cheeses, maybe some sun-dried tomatoes, whatever you like.
Preheat the oven to 180 degrees Celsius or gas mark 4. You will also need several muffin trays. If you don’t have a tray, you can make a flat pastry wrap. For this particular recipe, you must first chop up all spinach. The finer you cut it, the easier your filling will be.
Beat the eggs into a bowl and stir until fluffy and lovely. Then add the ricotta granola and chopped spinach as well as chili powder, salt and pepper. Then you just need to mix them together until the spinach is evenly distributed in the filling.
Next we are going to prepare pastries. Unfold your pre-made pastry slices and cut them into as many equal squares as possible.
Take your muffin tin, grease it, and put the cubes in the tin. Put a spoonful of filling in the center of each pastry. Don’t fill it too much, as it will expand as it cooks. Then put the four corners in the middle, like a small pastry folder. Push the middle corners together to make them stick together. Then, you will need to stir another egg and scrub all the packages to make them a lovely golden color. Place the muffin tin in the oven for 15-20 minutes. Again, you should be able to know when they are completed. The puff pastry will expand and change color, just pay attention to them to make sure they don’t burn. The puff pastry will suddenly burn.
When you are done, let them cool for about 5 minutes so you can enjoy a more delicious treat. A small bunch of these bad boys are always an excellent supplement to chewing sessions.
Generally speaking, it is a good idea to put some pre-made shortcrust pastry in the refrigerator, because you can put anything you like in it and make yourself quick and delicious food. I like to cover a flat cake with sun-dried tomatoes and mozzarella cheese to make a delicious little pastry pizza.
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