In My Kitchen - March 2025

 

March was a unsettled month with the weather went hot and cold, just like my energy rose and dipped.  With the year passing the Autumnal Equinox, I am seeing the long light evenings of Summer  slipping away.  For my blog this means less natural light for dinner photos.  I have had busy days at work, with the technology problems being particularly bothersome and time consuming.  At home I have had exhausting late nights of life admin but occasional bursts of energy to do the fun stuff and occasional catching up on homework. One of my achievements was washing my Crumpler bike bag on possibly the last 37 C day of the season.  Perhaps that was when I had a flat tire and my bike was out of service for days until I took it to the bike shop.  I wish I fixed my own punctures but I don't!  Going into the bike shop meant an opportunity to buy a new bike seat because mine was held together by duct tape.  We have eaten a lot of salads, soups, tofu bacon salad wraps and vegemite and almond butter sandwiches.

Sylvia made matcha fluffy pancakes one morning (top photo).  I have been having a pretty consistent breakfast of chopped fruit, yoghurt and toasted muesli for over a year now.  It gets mixed up occasionally and one of the best variations was the discovery of having this combination on pancakes, with a drizzle of maple syrup.  I experimented with freezing this batter and it worked well to make the pancakes with batter from the freezer.  They made a good substantial brunch for Sylvia before doing her volunteer shift at an op shop.  I have loved having stone fruit with my muesli and for these pancakes, had some white peaches.

The matcha pancakes were good practice for Shrove Tuesday when Sylvia made chocolate fluffy pancakes with hot chocolate drinking powder.  I had these with yoghurt, plums, toasted musesli and a drizzle of maple.  Absolutely delicious.

We are a fan of Tofucado.  It is a regular inclusion in our weekday meals because it is quick, easy and nutritious.  Grated tofu is fried and mixed with carrot, avocado, and spring onions and served with rice, cucumber and toasted seaweed.  The bowl above was on a day when I added corn, lettuce and beetroot to my bowl plus a scattering of furikake. 

I have been trying to eat brown rice and it works in a lot of meals I would usually use white basmati rice.  However sometimes I wonder how much of it is sold because it seems more prone to beasties than the white stuff.  Recently I found weevils in my rice - those were weevils with wings!  I have washed and bay leaved the container but I am still wary of bags of the brown stuff.  So I have been in the habit of cooking up a kilo of brown rice for meals and leaving it in the fridge for days.  It is surprising how easily we eat our way through it. 

Another meal where we used brown rice is Spring Roll Crunchy Rice Salad. This is an excellent dish where seasoned rice is spooned onto a well oiled roasting tray and topped with frozen spring rolls.  These are baked until crispy and then served with avocado, seasoned cucumber and a creamy sauce.  It is not that difficult but needs a little energy.  It is a bit oily so is not diet food but crispy rice is amazing.  Above is a photo of my first go at the dish.  When I made it a second time and was so tired that I forgot to add the spring rolls.  Fortunately we had lots of tofu bacon to scatter on our rice and veg.  So I need to make it again with spring rolls.

I saw this Creamy mushroom and cauliflower soup on Hungry Happens and immediately added it to the meals for the week.  I added lots of celery and smoked cheese.  It was delicious but possibly one of the least attractive soups I have made for ages.  It looked like the sort of the gruel they served Oliver Twist.  But it tasted good enough to want more.  I took some to work and had it with a cheese and relish sandwich for a very satisfying lunch.

When I reflected on the photo, it shows my approach to sustainability in my kitchen.  I try to limit one-use containers and wrapping but still find my plastic tubs useful.   In an ideal world I would use less of the plastic tubs but still haven't found really practical alternatives.  A thermos for soups was good but more time consuming and got lost.  Glass containers are too heavy and smashable.  But I love my reuseable wraps for taking sandwiches to work.  Some progress but never enough.

The Kale and green pea fritters from Lazy Cat Kitchen were so good.  The photo is not the best but it shows brilliant green colour of the batter.  Even once golden brown from frying, they had a lovely green inside and were packed with vegetable goodness.  We are keen to make these again.

I bought these festive green and white gnocchi shapes in December (see the packet on this Christmas post).  We finally took them out of the freezer recently.  Once briefly boiled, we mixed the gnocchi with  cheese, cream cheese, lemon and seasoning and olive oil.  The festive shapes such as trees and stars were cute but not so obvious once on the plate.  I served them with lots of salad.

Here is the furikake that I have mentioned above.  I bought it at Terra Madre with this cute tricolour pearl couscouss.  The Kura furikake was very nice but slightly more salty that I would like but it did not have chilli so that was a win for me.  The ingredients are sesame, roasted seaweed, Himalayan pink salt, and kelp powder.  I have recently read that furikake is a Japanese rice seasoning that is generally sesame and seaweed and often fish.  We always make sure we read the ingredients to buy a vegan version but I am learning that the recipes all differ slightly.

We could not resist trying these Hot Cross Bun flavoured Kit Kat fun-sized chocolate bars.  Sylvia enjoyed them.  I wanted to love them but I was not keen on the flavouring which I found too artificial. 

I baked a Healthy Chocolate Tahini Banana Bread.  The recipe I was following from Erin Lives Whole was for peanut butter rather than tahini but as a rule I do not bake with peanut butter due to allergies in the house.  I also had a black cocoa that I used so it was very very dark.  The recipe had bananas, maple syrup and choc chips as sweeteners.  I love to taste a cake straight out of the oven and was disappointed by this one when warm.  It was a bit bland.  Once it had cooled it was really lovely and the flavours shone.

On one of the hot weeks in March we had Carrot, couscous, bean and feta salad. for tea.  Such a delicious and satisfying salad.

Another good dinner was this one of sausages, a particularly good potato salad (lots of tofu bacon, celery, parsley and spring onions) with lettuce, tomato and corn.  I took this photo because it was the first time we had used the "corn buddies".  They are such a cute way to hold the hot corn on the cob.

I really love the Voracious vegan pate from the How it all Vegan cookbook.  I make it occasionally and it never disappoints.  As it is a vegan version of a pate I am never sure how it would be received by meat lovers.  I had the chance to check when I took some down to my parents place to contribute to a lunch.  They loved it and asked me to leave some when I left.  Above is a photo of a quick meal with the pate on dark rye toast, topped with tomato slices and accompanied by lettuce, coleslaw and roast cashews.

I had a ride to Bake Alley Bakes who always produce innovative baked goods.  On this occasion I had a savoury danish with ricotta, zucchini and parmesan cheese or crumbs.  I should have written notes.  I did take a bad photo of the Just Beet It sandwich with roasted and spiced beetroots, green harissa, hummus, sweet & sour red onions with fresh herbs on focaccia.  It looked really interesting.  I also bought Sylvia a morning bun stuffed with an espresso cheesecake and a caramel frosting.  She loved it.

We recently had a great meal at Noi Pizza in Coburg (see My Monthly Chronicles February 2025).  On a Friday when I was really tired I ordered pizza from Noi.  It was the first time I had used UberEats for so long but it was a relief not to have to drag myself out to the car.  I had admired E's Sofia pizza at the meal in February so that was what we chose.  It is a fantastic vegetarian pizza topped with mozzarella, grilled zucchini, rosemary potatoes, mushrooms, garlic, chilli, and friarielli cream.  I love how there is so much in the toppings that they are not distributed evenly on the pizza.  It looks more rustic that way and gave us more choice in choosing pieces.

I have recently written a long post on our local Coburg Farmers Market.  Since 2013, I have been sharing good food from this market.  I collated lots of photos from these posts and my blog and scoured my files for other photos and have written a more comprehensive post on the market.  It was an interesting exercise.  Mining my posts for photos and writing was a good way to fast track a post on a favourite place.  Mind you, this was still a huge amount of work because I have been to the market so often.  

Above is a photo of Good Brew kombucha and Flinders Sourdough fruit bread from Coburg Farmers Market.  Good kombucha and good sourdough bread are some of my favourite things to buy from the market.  The kombucha in the bottle does not match the label because I finally remembered to bring back my bottle to Good Brew so I could get it cheaper.

Also bought from the Coburgh Farmers Market is this jar of peanut butter.  It is made by my sister's company Frankly Raw.  This is such good peanut butter.  I have always been keen on peanut butter made with 100% peanuts but this PB has convinced me of how good it can be to add a little salt.  Both peanuts and salt are sourced from Australia, which is not as easy as that sounds.  And it tastes so good that sometimes I find myself eating it by the spoonful from the jar for a snack. 

I am sending this post to Sherry of Sherry's Pickings for the In My Kitchen event. If you would like to join in, send your post to Sherry by 13th of the month.  Or just head over to her blog to visit more kitchens and her gorgeous hand drawn header.  Thanks to Sherry for continuing to host this even that brings together some wonderful bloggers who share glimpses into their kitchens.

In My Kitchen: February 2025

February started with some quieter times but worked up to being exhausting with birthdays, appointments, the start of the school year, crazy weather and heaps to do at work.  I was amused to hear that the February full moon is called the Snow Moon.  The term comes from the Northern Hemisphere and seems quite ironic given that February in Melbourne is the end of summer and brings energy-depleting heatwaves.  But we got rain too.  A fierce thunderstorm left a hole in my parents' roof.  

While Elon Musk is busy firing in the USA, my workplace is hiring a new team for an innovative pilot project.  As well I have changed my work days, moved to a new location and the VPN has been playing up on the days I work in an external office and from home.  The world is crazy!  My life is crazy!

I had my birthday lunch with Sylvia and my parentss.  In the morning, Sylvia and I got out our trolley and walked to the Coburg Farmers Market.  It was a fine weather to enjoy the welcoming stalls with such gorgeous produce.  We bought food for lunch and to use during the week: cherry tomatoes, kale, baguette, honey and walnut bread, curly zucchini, figs, strawberries, kombucha and coloured carrots.
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We also bought peaches, grapes, lettuce and cheeses from the supermarket on the way home.  My mum made a layered black forest cake and bought some amazing croissants from Paddock in Geelong.  It was a feast that seemed very simple to put together.  The criossants aren't in the above photo but you can see them sliced up in the top photo of the cheese and fruit board.  It is my nature to just whip up a recipe but I had to stop myself from doing this because I just didn't have the energy.

My parents also brought up a birthday present that my sister had left for me before returning to Ireland.  It is has the lovely title of Sylvia Plath's Tomato Soup Cake: a Companion of Classic Author's Recipe.  Celebrity recipes are always fun.  I have enjoyed dipping in and out of this book and yet again dreaming of making the eponymous tomato soup cake!  One day, Sylvia, I promise!

As soon as Sylvia saw the Barilla heart shaped pasta in the supermarket she snapped up a packet.  She loves shaped pasta.  It was lovely with a vodka pasta sauce but was far more droopy and not as pretty as when dried.

We discovered last year that all the ingredients in Smith's sausage crisps were vegetarian.  And we love vegetarian sausages.  So we checked the Summer Sausage Sizzle crisps and bought a bag when we found they were vegetarian.  They made for delicious snacking.

Last year we bough these sticks of giant spiral pasta from Geelong Fresh in Pakington St.  It took a lont time to use them.  When I discovered an Ottolenghi recipe for Zaatar cacio e pepe, it was a recipe that was simple enough and interesting enough to be deserving of the fancy pasta.  

I would not recommend using this pasta for the recipe.  The recipe involved cooking the pasta in a small amount of water so there was intensely starchy liquid to add to the cooked pasta, parmesan and butter to stir well to make a creamy sauce.  It was pretty amazing to see the alchemy at work.  I would make this recipe again but I would use less pepper - it was quite spicy for me.  I would also use a thinner pasta that is easier to stir.  It is pretty quick to make but I really needed a little more effort to make a simple leafy salad.

On a scorching hot day we went to the bask in the air conditioning at the cinema.  Sylvia was keen to see Companion but I wanted to see a Complete Unknown.  So we went to separate movies and met afterwards.  Sylvia had an iced coffee at Cobrick while she waited.  Then we got bread, salad and arancini from the Pentridge IGA to take home for lunch.  The mix of salads was Beetroot and feta, Kale and farro, and Pumpkin and couscous.  Delicious!  The arancini were not cheap but were huge and tasted amazing when baked til crispy (once the cool change came).

We are very fond of the Vegetarian meal from the Melbourne Kebab Station in Coburgthat comes with rice, salad, two dips, rice and pillowy Turkish bread.  I even keep cash in my purse just in case we want to make a purchase there because they don't accept cards.  The prices have risen to $20 for this meal but it is still so good that we are still eating it.  After all, where can you go that the prices aren't shooting upwards!  They do nice falafels but not as good as those nearby in the mall at Half Moon Cafe.  

When we got one of the meals from MKS for lunch recently I also bought some HMC falafels and did a comparison as you can see in the photo above.  The HMC falafels are much greener with fresh herbs and crispier but the MKS bread is the best.  So I am fond of both places for different reasons and wish I could eat their food more.

When we went to see Macbeth in the Botanic Gardens, I made a variation on my overnight sourdough bread rolls, by adding Red Leicester cheese and fried leek.  They were so tasty that most of them got eaten without anything spread on them, though I regretted making them without as much salt as usual.  I thought that the cheese would mean less salt was needed but I don't think that was the case.

Sylvia has started to do a couple of shifts at an op shop and loving it.  But she finds it tiring so I try and make sure she has a decent breakfast before heading there.  On here first shift I added matcha to a batch of Fluffy pancakes.  They were very satisfying.  I cooked up some blueberries with lemon juice and maple syrup to top the pancakes and then added maple syrup and yoghurt.  Excellent!

We have a craft project on the go to paint a box and a a shelf for the backyard.  It is going slowly but at least is underway.

A few weeks back I wanted a quick but satisfying lunch.  I fossicked around in the freezer and found peas, corn, spinach and pineapple.  I thawed them in the microwave. 

The I added brown rice, tahini, soy sauce, lime juice and seasoning.  I heated it all up in the microwave and took it to my desk where I was working from home.  It was a great change to heading to a loaf of bread for sandwiches when I wanted a quick lunch!

Another working-from-home lunch was a great sandwich of Chickpea flour (besan) scramble with lettuce and mayo in dark rye bread.

We've been eating lots of stone fruit.  It's summer peak is over but there is still plenty available in the shops.  When I discovered a simple Peach tarte tartin on Not Quite Nigella, I could not resist.

It was not my finest moment.  I was impatient and did not cook it long enough.  It was not charred like on Not Quite Nigella.  I would have liked longer cooked crispy pastry too and next time we might even try a sugar and butter caramel rather than the golden syrup as the base for the peaches.  I am very grateful to Lorraine for inspiring me to bake my first tarte tatin.  I hope it is not the last!

In the past I have enjoyed Easy Cheesy Vegetarian Cheesy Bean Bake.  While on Easy Cheesy Vegetarian, it is made by cooking a risotto-style rice that is mixed with lots of beans and tomatoes, I do it with pasta so there is a lot less cooking.  I just fry some onions and, in this latest version, a couple of zucchinis,  Then I added them with  fridge fresh tortellini and everything else (with slightly less water and seasoning adjustments such as adding smoked paprika) to the casserole dish and baked until the cheese topping is pleasingly crispy.  

This time Sylvia was happy to try sesame seeds on top.  I love them for extra crunch and she is feeling friendlier towards them because she has been loving seaweed salad with sesame seeds!  There are a lot of beans in the casserole which was a bit much for Sylvia but I was happy to have lots of meals in the casserole.

Another bake we had was this excellent Mac and Cheese which we make with cauliflower and fried leek.  It was made on the weekend before Sylvia's birthday because I worked on her birthday and did not have time to make it.  It is a rich dish fit for a celebration.  On her actual birthday we ordered pizza from Heaven as a treat.  You can read about more birthday fun at Juniper Eatery and cake painting at Meeya Cafe.
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We also had a  lunch at an Italian restaurant with Sylvia's grandparents and dad.  My mum brought along a birthday caramel tart.  This is such a nostalgic dessert for me.  We loved it when I was a kid and still love it at family gatherings.  So it was quite special for her to bring us one.  Sylvia call sit banoffee tart but for me it is what I had before I ever heard of banoffee and so much better because my mum makes it!

 Here are a few of Sylvia's presents.  I ordered the silver swirl from an independent artisan in USA and E ordered the special perfume but most of the rest of these presents were bought on op shop outings around Sylvia's birthday.  She also got new piercings on her birthday.  Note that the Vegan Stoners Cookbook is bought for the cute illustrations (for collaging) rather than the recipes.

 I am sending this post to Sherry of Sherry's Pickings for the In My Kitchen event. If you would like to join in, send your post to Sherry by 13th of the month.  Or just head over to her blog to visit more kitchens and her gorgeous hand drawn header.  Thanks to Sherry for continuing to host this even that brings together some wonderful bloggers who share glimpses into their kitchens.

Matcha, apple and strawberry muesli

I love making muesli for breakfast to eat with yoghurt and fruit.  (Yes, I know it is generally called granola when it is toasted these days but it is hard to break a lifetime's habit!)  Sylvia loves snacking on cereals in the afternoon and evening.  She doesn't like as many nuts and seeds as I like in mine but she was keen on trying a matcha muesli.

I have now made three batches of museli.  Each has been different.  I love using lots of different seeds, grains, nuts and dried fruit.  I talked to Sylvia about what she liked because she has particular preferences.  Even when we agreed there have been some small changes.  

• Batch 1 had home made apple sauce, Batch 2 had shop bought apple sauce and Batch 3 had tahini instead of apple sauce because it was the easiest option when the apple sauce ran out.  
• Batch 1 and 3 had quinoa flakes which are like rolled oats.  Batch 2 had millet flakes which were more like corn flakes.  We loved them but could only get them in the health food store.
• Batch 1 and 2 had dried strawberry and dried apple but Batch 3 had dried peaches and cranberries.
• Batch 1 had a spiced drinking matcha we bought in London.  I loved the aroma of vanilla, ginger and cinnamon.  Batch 2 had a mixture of the spiced matcha and one that we bought in the health food store.
• Batch 1 and Batch 2 were lovely.  Batch 3 was baked at a higher heat than the recipe says (my bad for not checking) so it is nice but a little charred.
  
  

The health store matcha was a brighter green than the London matcha.  This photo is of our cat inspecting the muesli before I stirred in the wet ingredients.  Always good to get the cat's seal of approval!

In the above collage, the top left photo is Batch 1 before baking, and the top right is after it baked.  The bottom left is Batch 2 before baking and the bottom right is Batch 2 after baking.  You can see that Batch 2 was greener but it still was the not the bright green I was seeking.  I still liked that it was noticeably different than my usual muesli.

I enjoyed serving different fruits with the muesli and yoghurt.  Over winter when there were less fruit about I have had blueberries in the freezer for when I don't have any fresh fruit.  I am doing well that I haven't used them much lately.  These are all Batch 2 (except photo c.  From top left clockwise: (a) pear, (b) strawberries, (c) apple and passionfruit, (d) kiwi fruit and strawberries.

Sylvia enjoys having matcha drinks at cafes.  Matcha latte, iced matcha, matcha lemonade ete etc.  So she appreciate the flavour far more than I do and was pleased with the flavour in the muesli.  In fact, she told me that the muesli was not going to last long.  I was pleased with the compliment.

More toasted muesli recipes on Green Gourmet Giraffe
Applesauce muesli (granola) (v)
Banana and maca muesli (granola) (v)
Chocolate muesli (granola) (v)
Fruit mince muesli (v)
Microwave muesli (v)
Tahini, quinoa and apricot toasted muesli (v)

Matcha, apple and strawberry muesli (granola)
Adapted from Green Gourmet Giraffe

4 cups rolled oats
3/4 cup walnuts, chopped
1/2 cup millet flakes 
1/2 cup desiccated coconut
1/4 cup chia seeds
1/4 cup linseeds (flaxseeds)
1 tbsp poppy seeds
2 1/2 tbsp matcha powder
1 1/2 tsp mixed spice

1/2 cup maple syrup
1/3 cup applesauce
1/4 cup rice bran oil (or other neutral oil)

1/2 cup dried strawberries
1/2 cup dried apples

Mix the dry ingredients in a large bowl.  Lightly whisk together maple syrup, applesauce and oil in a large jug until smooth and thickened like caramel.  Pour the wet ingredients into the dry ingredients and stir until well mixed.  Tip into two large lined roasting tins.  Bake at 180 for 20-25 minutes, stirring halfway through.  While muesli cooks, chop dried fruit.  Once muesli has toasted with just a touch of golden brown around the edges, add dried fruit and mix well.  Leave to cool.  Store in an airtight container.

On the Stereo:
Merry-Go-Round: Studio Ghibli Music: Joe Hisaishi

Sweet Potato, Cheese and Herb Scones

This year I made Sweet potato, cheese and herb scones for International Scone Week (12-18 August).   Last year my life was so crazy over winter, that I missed it.  I am glad to be able to participate this week as I love to see what others bake and also want to support Tandy who does a great job year after year of keeping International Scone Week happening.  It is one of my favourite blog events.  Plus, it is always a great excuse to experiment with baking scones.

I saw the recipe for Sweet potato, cheese and herb scones in Coles Supermarket Magazine.  The photo of the golden scones looked so beautiful.  They were served with herbed butter.  The beauty of the recipe is that it will accommodate different cheeses and herbs.  I made some changes to the recipe and did not both to make the herb butter.

The scones I grew up with with really simple.  Just flour, butter, milk and flour.  My mum still whips up a batch of scones with as little sweat as she might take a packet of biscuits from the cupboard.  These scones are quite unlike them.  They are not the plain jane scones to top with jam and cream.  The recipe has lots of ingredients and lots of steps.  It isn't quick but it is worth it.

I made them on a busy weekend.  While the sweet potatoes roasted, we plastered mosaics to complete the lovely Turkish lamps we made at a workshop the previous day.  Then while the scones baked I went outside to help Sylvia plant some succulent cuttings I had picked up on a bike ride.  No wonder that when they came out of the oven, it was so satisfying.  We ate them for an early dinner before doing the grocery shopping.  They were really filling so we were not tempted at the supermarket.  They were big.  The next day we had enough to eat them for breakfast, lunch and tea.

Though they are not the scones I grew up with, they were wonderful in a different way.  I am very fond of savoury scones and there are just not enough interesting scones in my life.  I wish I came across more in cafes.  These were so lovely and soft with some sweetness of sweet potato, albeit the chunks were a bit bigger than I would prefer, and the flavours of herbs and the salted honey cheese I substituted for goats cheese.  I have made some simpler Vegan sweet potato and cheeze scones if that is what you are after, but I highly recommend these beautiful soft flavoursome scones.  And check out more International Scone Week baking at Tandy's blog.

Scones I have made for International Scone Week in previous years:
2022 - Pumpkin, pineapple and cheese scones
2021 - Pumpkin scones with ginger ale
2020 - Olive, pineapple and cheese scones
2019 - Chocolate and tahini scones (v)
2018 - Spiced walnut and chocolate scones
2017 - Avocado, rocket and brie scones (v)
2016 - Pesto and poppyseed scones (v) 
2015 - Pumpkin, pecan and poppyseed scones (v)
2014 - Chocolate and cranberry scones (v)
2013 - Beetroot, apple and walnut scones (v)
2012 - Walnut, brie and apple scones

Sweet Potato, Cheese and Herb Scones
Adapted from Coles Magazine July 2024
Makes 10-12 large scones

600g gold sweet potato, peeled and diced
2 tbsp olive oil
1 pinch salt
1 1/4 cup of milk (I used soy)
1 tbsp lemon juice or apple cider vinegar

Dry ingredients:
2 cups plain wholemeal flour
1 1/2 cups plain white flour
1 1/2 tbsp baking powder
1 tsp salt
1 pinch caster sugar

150g chilled butter, chopped (I used nuttalex)

2 tbsp finely chopped parsley
1 tbsp finely chopped dill
1 tbsp thyme leaves
2 spring onions, thinly sliced

1 egg
1 1/2 cups (180g) grated vintage cheddar
120g goat’s cheese, crumbled*

extra milk for glazing
extra grated cheese for topping

1. Preheat oven to 200 C.  (I heated mine to 220 C because my oven needs more power than most.)

2.  Prepared soured milk.  Place milk and lemon juice in a large jug and set aside.

3. Spread potatoes in a roasting dish.  Drizzle with olive oil and a pinch of salt.  Roast for 20-25 min until it is tender but not charred.

4. Placed dry ingredients into a large bowl and rub cubed butter in until the mixture resembles breadcrumbs.  Mix in spring onions, parsley, dill and thyme.

5. When the roast sweet potato is roasted, blend half sweet potato with half the soured milk until smooth.  I used a hand held blender.  (If it still has some texture that is fine.  I'd like to try blending the old fashioned way with a potato masher.)

6. Pour sweet potato puree into dry ingredients.  Use the second half of the milk to swish out any sweet potato mixture left in jug and pour into dry ingredients.  Add egg and cheddar and fold ingredients together until just mixed.  Fold in goats cheese.

7. Line a large oven tray with baking paper and generously sprinkle with flour.  Turn out dough onto the flour.  Sprinkle with more flour and gently pat into a 15 x 35 cm rectangle that is about 3 cm high. 

8. Brush with extra milk and scatter with extra grated cheese. Slice dough into 10-12 rectangles.  I separated them slightly but they were still close enough to be clinging to each other after they spread.  

9. Bake for 25-35 minutes until golden brown and hollow when tapped.

10. Eat warm with butter or creamed cheese.  They are are big scones so if you are not baking for a crowd, I suggest you cool on a wire rack and enjoy the next day.

* Notes: I used soy milk instead of dairy milk and nuttalex vegan margarine instead of butter because I have them around the house.  I substituted a soft salted honey cheese for the goats cheese, but I don't think that it is very common.

On the Stereo:
Oh Alright: Vakili Band