Recharging Sundays

Recharging Sundays: 08.07.2012

When you're a retailer working 6 days a week, the Sunday is your day to recharge the battery. This is how I do this.

Sunny with the odd (heavy) shower

Woke up around 9.45am, Ton was already up and the coffee ready. Read the Saturday's Times at the dining table. Very interesting article by Jonathan Sacks on trust or risk economy. Think we can all agree with the sentiment, but strongly feel it is more an utopia. Human nature - from the stone age onwards - is and always will be about territory and trying to have/get more than others. Greed will prevail I'm afraid, from school kids to banks and politicians.

Ton went out to do the weekly shopping, for the second time in the courtesy car. Our "new" car is - again - back at the garage where they (still) try to figure out why ot does not want to start normally. We think it's down to the immobiliser, but we'll have to wait and see.

After taking a shower I vacuum cleaned downstairs, switched on the washing machine and finished reading the paper. Helped Ton unload the shopping. We then made cheese sandwiches and washed the dishes, put the washing in the tumble dryer in the shed.

Time for the "Sunday" bake: raisin/fruit scones, an adaptation from an Hungarian bacon-scones recipe:

Ingredients

  • 60ml milk
  • 1 tsp dried yeast
  • 200g raisins/mixed fruit
  • 500g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tbsp cinnamon
  • 120g butter
  • 120ml soured cream
  • 2 eggs, beaten
  • beaten egg and a drop of water, to glaze

Preparation method

  • Gently heat the milk in a pan until it is lukewarm, then pour it into a jug and stir in the yeast. Leave it for 15 minutes or so to get working and froth up.
  • Sift the flour into a bowl and mix with the baking powder and salt. Stir in the cinnamon.
  • Put the butter in a small pan over a gentle heat and allow it to melt until it is just liquid. Take the pan off the heat, stir in the soured cream and add the beaten eggs – make sure the butter isn’t too hot or the eggs will scramble. Add the raisins/mixed fruit and stir in the yeasty milk.
  • Pour the buttery egg and raisin mixture into a large bowl, then add the flour and other dry ingredients, a little at a time, until everything is combined.
  • Turn the dough out onto a floured work surface and knead for 5 minutes or so until elastic. You can do this with a mixer and a dough hook if you like. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it in a draught-free place for about an 1½ hours until it has doubled in size.
  • Turn the dough out again and knock it back with your knuckles. Dust the dough with flour and roll it out to about 4 cm/1½ in thick. Cut out rounds with a pastry cutter and place them on a sheet of silicone baking parchment on a baking tray. Using a sharp knife, cut a criss-cross pattern on the top of each one, then leave to rest for another 30 minutes.
  • Preheat the oven to 200C/400F/Gas 6.
  • Brush the scones with the beaten egg and water to glaze and bake them for 25–30 minutes until golden.

Cleaning the used utensils, there was an almighty "bang" outside: the garage door of the neighbours, whom dismantled their garage the weekend before to make space for their planned extension work to begin, had - standing up to the wall of the house - caught the wind and had fallen down with a loud bang.

While the dough is resting to gain its doubled size, I'm reading "All the nice girls" by Joan Bakewell, a novel about the Merchant Navy's Ship Adoption Scheme during the second world war. Never knew of this scheme, so rather interesting read.

Tumble dryer has finished its program, time to fold the washing. Two items need to be ironed, that's for next week.
The scones are ready to come out of the oven:

scone result

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We watched a bit of Andy Murray's Wimbledon final, perhaps next year he'll get close enough to actual win the thing.