A big thank you to Saturday Kitchen and James Martin

Posted by on Jun 21, 2014

Bridport-town

Hello again – first of all I would like to say a very big thank you to James Martin and BBC’s Saturday Kitchen. A wonderful surprise to see the Food Festival being featured which is taking place in the nearby market town of Bridport. Filmed in glorious sunshine todays programme has been a great start to the weekend.

 

 

Axe Vale Signwith effects

 

Another Great Festival which is taking place this weekend and a 5 minute drive away from Summer Lodge – The Axe Vale Festival. Organised by volunteers this event has been running for 19 years and continues to go from strength to strength. The quality and variety of crafts on sale and on display is inspiring and I would say there is plenty here to engage all ages and interests.  If you have a few hours to spare and looking for an afternoon away from the beach or the garden a visit to the Axe Vale Festival will not disappoint.

 

And for those of you spending time at home this weekend in the garden and looking forward to your summer holiday here is the Summer Lodge Devon Breakfast Club choice for this weekend.

Granary Rosemary scones with poached egg and ‘At home’ hollandaise sauce

Serves 4 or 6 depending on your portion size

First the make the scones

Here’s what you need

225g (8oz) granary flour

15ml (1tbsp) baking powder

½ teaspoon of fresh Rosemary

50g (2oz) butter

150ml (1/4 pt.) fresh milk

Here’s what you do

Pre -heat the oven to 230 C/450F

Place all dry ingredients into a mixing bowl (flour, baking powder, Rosemary)

Rub butter into flour mixture until it resembles fine breadcrumbs.

Add milk and mix until the dough becomes soft and can be easily managed with your hands (not sticky)

Place onto a floured surface and roll the mixture out into a circle to approx. 1.5cms thick (3/4”)

Cut into 4 or 6 triangles (depending on your appetite) and bake on a greased try at 230 c (450 F) for 10 minutes until risen and golden brown.

Next poach your egg until white and soft – remove from the water and place immediately into a bowl of iced water to stop the cooking process.

Next Make the Hollandaise Sauce – this is my take on Hollandaise, the flavour is great and uses less fat – it is also easier to make – I begin using a basic white sauce mix.

Here is what you need

25gms (1oz) butter

25gms (1oz) flour

300ml (1/2pt) milk

1 egg yolk

15ml (1tbs) fresh lemon juice

15ml (1tbs) double cream- optional

Salt and pepper to taste 

Here’s what you do

Melt the butter in a saucepan over a low heat and add the flour, stir continuously and do not allow the mixture to brown. Cook for 1 to 2 minutes. 

Slowly add the milk stirring all time and cook until the mixture thickens, boils and is very smooth cook for a further 2 to 3 minutes.

Remove from the heat and add the egg yolk – stir until completely mixed in

Add the cream and stir into the mixture.

Finally add the lemon juice and stir. 

Final stage bring all the parts together –

Split a scone and spread with butter (optional)

Place the poached egg into hot water for approximately 45 sec to reheat.

Pour the sauce over the scone and place the poached egg on top – decorate with Rosemary.

Serve immediately and enjoy.

 

Granary Scones with hollandaise with frame

Don’t forget Summer Lodge is a wonderful location to access great restaurants, great scenery, and a wonderful nights’ sleep – if you have any queries at all or if you have something you would like to do on your wish list whilst at Summer Lodge let me know by emailing me at summerlodgedevon@aol.com or call 01404 831 470 and we shall see what we can do.

Have a great weekend and see you soon

Tim and Adrienne