Back to Work, Making a Blind and Scones

Well I'm back to work and feeling pretty tired, which seems ridiculous.  I work part time and it involves sitting and talking to people.  I suppose it is tiring having to concentrate for hours.

I have also been working on bits at home with renewed enthusiasm.  I would like to get the guest room finished before Xmas but even though I am very tempted to get the paint roller out, I probably shouldn't!  Sooooo frustrating.

I thought I had finished the blind, then decided it looked a bit plain.  I dug out some trim which looked good when pinned on the blind so now I have to take it down again and hand sew the trim.  My usual make it up as I go along usually ends up making things more complicated than it should be.

I don't use a kit for the blinds, they are very DIY but do the job.

The wood fixed to the window with velcro to stick the blind on and hooks for the cords.  I don't paint the wood as you can't see it anyway.

The tapes sewn on with the cord threaded through.

I found these on a market stall which are ideal for the cords

This trim is pinned on, so now I need to to sew it on.



I was asked about the gluten free cheese scones I made the other day.  The recipe is in Everyday Good Food Gluten Free recipes by BBC Books

200g/7 oz gf SR flour, add 2 tsp xanthan gum
1 tsp bicarbonate of soda
50g/2 oz cold butter, cubed
100g/4 oz cheddar grated  (I use strong cheddar)
150ml/1/4 pint buttermilk ( I used ordinary milk)
1 egg beaten

Heat oven to 220c/200c fan/gas 7.

Line a baking sheet with baking parchment.

Sift the flour, bicarb and a pinch of salt in a food processor, then add the butter and blitz until it resembles breadcrumbs.

Tip the mixture into a large bowl, then stir in 85g/3 oz of the cheese.  Add the milk, mixing together with a cutlery knife to form a dough.

Turn out on to a floured surface and lightly bring together quickly, then flatten the dough with your hands to 3cm/1 1/4in thickness.  Using a roughly 6 cm cutter, cut out rounds of the dough, gently rolling any scraps together and re-cutting.

Put the scones on the prepared baking sheet and brush the tops with a little egg.  Scatter over the remaining cheese and bake for 12 - 14 mins until golden.  Eat warm.

I was also asked about the veg pie I made the other evening.  I made it with gluten free pastry.  6 oz gf plain flour, 1 tsp xanthan gum added.  3 oz butter cubed, 1 egg, pinch of salt.  Mix it all together in a food processor adding additional water if needed.   I then wrap in cling film a put it in the fridge to 'rest' for about 30 mins.

Has anyone been watching Cat Watch?  I find it fascinating to see what cats get up to.

Chickpea xx

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