Cheese and Onion Scones #ISW2026

And here is my second bake for International Scone Week!  A savoury one this time.  And I have to say, this one went down a treat with hubby and friends.  These lasted a bare 24 hours!  Mr P. suggests using even more herbs, pepper and chilli flakes, and he's not wrong :=)  

This recipe is from our dear friend's Auntie Patty, who died recently.  Our friend kindly handed on some of her handwritten recipes on yellow card, in her very wonderful and clear handwriting.  Auntie Patty only gave cayenne as an optional extra, with no other herbs or spices.  I boosted the flavour a bit, and as I said above, Mr P. said more is more :)

I was a bit worried about adding raw onion here, but it was a fabulous addition.  Make sure you chop it finely, of course.  I used one French shallot, and some red onion but once again, go with what you like.  These are really fabulous scones.  Thanks Auntie Patty!  

cheesy!  why not spread some (alot) butter in the middle? :=)

Makes 16-18:

ingredients:

375g./(3 cups) plain flour    see Notes

5 tsp baking powder

a big pinch of sea salt flakes

1/4 tsp chilli flakes (optional)

about ten grinds of black pepper  (or more, to your taste)

1-2 tsp dried parsley and/or your fave herb  (I like chives, too!)

50g./1.8 oz cold butter, diced

1 small-ish red onion or 2-3 French shallots, finely diced

185g. (1.5 cups) vintage/mature cheddar cheese, grated

310 mL (1.25 cups) milk

extra milk, for glazing the tops of the scones

the more the merrier, says Mr P.

Method:

Turn on your oven to 180C/350F to heat up

Grab a baking tray and throw on some baking paper

In a large mixing bowl, whisk the dry ingredients (including salt, pepper and herbs) together

Then rub in the diced butter with your fingers, till you get sandy crumbs

Now put half the onion, and one cup of the grated cheese into the bowl, and fold them in

Make a well in the centre of the dough, and splosh all the milk in!  Yep I know it sounds a bit mad, but it works

Mix it all in well, but try not to go too crazy as you don't want to activate the gluten too much (or at all)

Form the dough into a ball in the bowl (if you can), then slap the dough onto a floured surface, and shape and flatten it to a rectangle, about 1.5 cm high, and approx. 24 cm x 20 cm (you might need to throw a bit more flour onto it, as it is most likely going to be sticky!)

Cut it into 16 (or 18) squares, place them on the lined tray, and brush the tops with the extra milk

And add the rest of the onion and the cheese on the tops

Bake for around 15-20 minutes, till golden

Delicious both warm or room temp., with lots of butter in the middle

yep, shallots

Notes:

I am using Auntie Patty's measurements in her recipe verbatim (for the ingredients list anyway) - one Aussie cup of flour is normally 150g./5.3 oz but we will stick to her measurements!

I think your rectangle will be about 9.5 inches by 8 inches, for those non-metric fellas

full-cream milk

get those ingredients together 

and grate that cheese!

kinda sticky, once you add the cheese

and now add the rest of the cheese on top

and don't forget the extra onion!

golden and smelling so good

half of them gone already :=)

butter makes everything better, of course

so neat!

Here is another post for International Scone Week hosted by Tandy of Lavender and Lime blog.  We have been doing this every August for years, my friends.  #ISW2026 goes from the 10th to the 16th; everybody welcome!

Pickled Beetroot and Onion (or French Shallots)

My Scottish great (great?) grandfather Jock came out to Australia many years ago.  Not sure if he was a convict or not.  So I am predisposed to all things Scottish (I love me a bagpipe!).  And I really enjoy the videos and recipes from Ali Stoner aka the Roving Haggis, a fabulous Scottish cook, currently living in Melbourne. Can't wait till her new cookbook Scran comes out!

My best friend at high school had Scottish parents, who still kept their accents after many decades here.  Her mum introduced me to recipes like Clootie dumplings, a delicious dried-fruit pudding.  Not sure if it's Scottish, but my friend introduced me to Heinz baked beans on toast with grated cheese, under the grill till it melts.  So good!  

Hubby and I backpacked around Scotland way back.  We loved it!  And almost met Princess Di (told you it was way back).  I think the Queen was residing at Balmoral too when we were nearby.  And we had a gander at the little kirk (church) she used to attend when in Scotland.  Such a shame we didn't catch up with the Loch Ness monster.  I would love to go back!

I've made these three times recently!

Recipe by the Roving Haggis!

Makes 1 large jar:

ingredients:

400g./14 oz fresh beetroot

150g./5.3 oz sliced white (or red) onion  (or French shallot)

100 mL/3.4 oz apple cider vinegar

100 mL/3.4 oz malt vinegar

150 mL/5 oz water

120g./4 oz caster sugar

1 Tbs sea salt

1 bay leaf  (or 2)

1 tsp black peppercorns

1 tsp coriander seeds

1 tsp juniper berries  (I used Tasmanian mountain pepperberries)

1 tsp mustard seeds

delicious vinegar

Method:

Boil the beetroots till tender, then cool, peel and cut into big chunks

Finely slice the onion (or French shallot)

Layer the beetroot chunks and the sliced onion into a large jar

Now place all the other ingredients - vinegars, water and spices - into a medium saucepan, and bring it to a simmer, till the sugar is dissolved

Let it cool for a few minutes, then pour into the jar with the veg. (and shove another bay leaf in, if you please)

Give the jar a rotation or two (make sure the lid is well closed), then in it goes to the fridge for a few days - so tasty, I just eat it straight out of the jar :=)

yep, it's a beetroot :)

Notes:

Okay, I confess - I bought vacuum-sealed, pre-cooked beetroots!

as that Canadian YouTuber always says: Use two, I'm not driving :=)

dissolve that sugar!

pour the brine mixture over the veg.

sealed and ready for the fridge

so pretty and so tangy!

I used a few pink peppercorns too

Green Tabasco-Style Hot Sauce

While on our recent road trip, Mr P. and I stayed a night in a re-purposed pottery shed, now a delightful guest cottage.  The owners had just rescued a young sheep, as a companion for their other young sheep, so I got to feed this gorgeous baby her bottle.  So cute!  And she was amazingly strong.  And her wool was incredible - so tough, and firm, like nothing I had ever felt before.  I think they said she was a mini-Dorset sheep (or was it a Babydoll sheep?), grown for its meat usually.  They are not going to eat her, don't worry! 

interior of the cottage/pottery shed

This recipe is from a book called Giffords Circus Cookbook, by Nell Gifford and Ols Halas.  (I had a quick read of this fascinating book, which was lurking in the cottage bookshelves.)  This is a real circus and restaurant that travels throughout the U.K.  Nell who was also an artist sadly died in 2019 from breast cancer.  Her niece took over the circus, after Nell died.  I can hardly get my head around a travelling circus/restaurant (!), much less a woman who painted sixty paintings in a year before she died.  And guess what?  She was the half-sister to Emma Bridgewater!  I love Emma's pottery pieces, and as you may know, I have a small collection of her mugs and plates.  Mm, that reminds me I still want to buy one of her eggplant dishes ...

the book!

Makes 1 small bottle (maybe 250 mL?):

ingredients:

200 mL/7 oz white wine vinegar

2 tsp sea salt flakes

1-2 garlic cloves, crushed or finely chopped

100g./3.5 oz green jalapeño chillies/peppers, de-seeded and thinly sliced  see Notes

Method:

Put the vinegar, salt and garlic into a small saucepan, and bring it to the boil

Throw in the chillies, boil it for a minute or two, then take off the heat and let it rest for ten minutes (at least)

Blend this in a food processor (till smooth, says Nell)

Pour this green mixture into the sterilised bottle, seal it and store in the fridge (Nell doesn't mention the fridge till after you open it, but we live in hot and humid Queensland)

Nell also says it will keep in the fridge once opened for a week, but I have had it there for seven weeks, and still all good!  It tastes bloody good, I must say

ingredients gathered

macerating the chillies

the yoghurt cure!

We tried everything on my hand for the burn - milk, ice, water ... only the yoghurt left on for a couple of hours actually helped!  And I barely touched the chillies with my knife hand. 

really hot and delicious!

Notes:

I kept in some of the seeds, 'cos we like it hot!  As some readers will know, when I was chopping up the jalapeños for this, I foolishly only wore a glove on one hand, not the knife hand.  Oh silly me!  I had never realised properly before that chilli burns like fire! - and for hours.  So don't do what I did; wear the gloves!

I would love to make this again, but with red jalapeños.  I think that would be a fabulous change-up.

chillies!

I nearly forgot to tell you the story of the disasters when we stayed in the cottage.  We were seated at the table on wooden chairs, one of which decided to die, and threw Mr P. on the ground!  And then one of the lamps died, and he got an electric shock from it when we tried to check out what was going on with it.  I'm pretty sure there was a third disaster, but I've blocked it out :=)  Oh yes, I remember - the air con kept turning itself off, and the outside sensor light kept going on whenever we went to the fridge.  Interesting! :=)  But no worries.

the Bonville Headland Lookout at Sawtell, NSW

This Headland looks to the south, showing a beautiful sandy beach.  My previous photos were of Boambee Headland Lookout, looking north.

The owners of the Pottery Shed are very interesting people; she is English and he is American and they live here in Australia.  The cottage sits on their 1.5 acre rural property in the Boambee valley, near Coffs Harbour.  We have stayed there twice now, and will happily go back.  Not an ad by the way; just happy we stayed there.  And we didn't give a hoot about the accidents; we had a fine time!

(Joining in with Jo from Brookford Kitchen Diaries for BKD Cookbook Club.)

Peanut Chutney - and What to do With It

Chutney?  Interesting word for it.  Nah, I think this is more of a marinade-type thingy.  I made this for Cookbook Club, waaaaay back in August last year.  The recipe is from Everything is Indian by Justin Narayan.  I decided to use it as a marinade for some chicken tenderloins.  I gave half the chutney to a friend (who used it as a marinade for chicken, too), and made this for dinner.  Great minds ...

deliciously nutty

Makes approx. 200g./7 oz:

ingredients:

130g./4.5 oz unsalted peanuts OR 130g. of peanut butter

30g./1 oz white sesame seeds

1/2 brown onion, roughly chopped   see Notes

2 tsp tamarind paste  (or 2-3 tsp lemon juice)

1 Tbs lemon juice

3 small red chillies (or your fave chilli), roughly chopped

4 garlic cloves - yep, roughly chopped :=)

100-125 mL  (3.4-4.3 oz water)

sea salt flakes (1/8-1/4 tsp) and freshly ground black pepper

luckily for me, I don't taste soap when I eat fresh coriander :)

Serves 4:

For the chicken dish:

500-600g./18-21 oz chicken tenderloins (or chop up some breasts)

Peanut chutney - maybe half the jar; just have the chicken well-coated     see Notes

Lemon juice - maybe 3 Tbs

Fresh coriander leaves, torn or chopped - a big handful, or to your taste

sea salt and black pepper, to taste

Rice or rice noodles, to serve

Cucumber and tomato, chopped, to serve

small red chillies

peanuts!

Method:

Grab a wee saucepan/frying pan and toast your nuts and seeds till golden brown (obvs. no need to toast the peanut butter, if  using)

Tip them into a blender or small food processor, with the other ingredients, except the salt and pepper

And blend away till it looks like the consistency of peanut butter

Add more water if you fancy it a bit thinner

Season with the salt and pepper

For the chicken dish:

Marinate the chicken pieces in the chutney for at least 30 minutes

Fry in 2 Tbs of vegetable or olive oil, which you have heated up

Add lemon juice, coriander leaves, salt and pepper

Throw on some white and/or black sesame seeds, if you like

Serve with rice or rice noodles

And chop up some cucumber, tomato and fresh coriander leaves, to go with ...

Notes:

I used peanut butter made from just peanuts and salt

The average brown onion weighs around 150-200g.; I used c. 90g.

I gave half the chutney away to a friend, so I probably used about 100g/3.5 oz for the chicken dish

Throw some mustard seeds or cummin seeds into the chutney (after blitzing to a smooth sauce) - if you fancy!

        brown onion

        cucumber

ingredients gathered

get ready to blitz!

and ... blitzed!  See how smooth :=)

ready for dinner!

Mangoes update: all 200 kilos! (maybe 150 kg.) of fruit has been laboriously picked up (even dug out) from the backyard.  The fruit bats, possums and birds are very sad!  The crows have been indignantly squawking for days about it.  I do love me a crow - so smart, so kind, dropping off gifts now and then.  And did you know? - they absolutely adore fruit.

Mr P. is very slowly getting over his cough, which has lasted for well over 3 weeks!  I can't believe I haven't caught it from him, though he has been politely sleeping downstairs so I don't get it!  Autumn is nearly here, and we have had copious amounts of rain over the last week.  And some flooding out west; it never ends here with the weird weather!!  Hope you are all doing well, my friends.

Guess who?  Yes, moi!  (c. G McKinnon)

Caramelised Onion and Potato Stacks

I think many cooks (and cookbook lovers) would know of Donna Hay, the well-loved Aussie culinary icon.  (I'm hoping for her latest cookbook this Christmas, Mr P.!)  This recipe is from her Christmas cookbook Christmas Feasts and Treats.  I meant to make this side dish last Christmas, but there were other recipes calling my name.  Better late than never, my friends!

I want to wish everyone a wonderful festive season, however (and if) you celebrate!  This has been a challenging year for the Pickings family, and I feel that this has been the case for many.  So once again, I want to say thanks for being here, take care, and "see you" all in the New Year.  OMG: 2026!!  How is that even possible? :=)

smelling so delicious

Makes 8 (or more):

ingredients:

2 Tbs EV olive oil

4 brown onions, cut into 16 thick rounds

500g./1.1 lb starchy potatoes, peeled and sliced thinly

160 mL/5.5 oz chicken or vegetable stock

80g./2.8 oz butter, melted

8 sprigs thyme

sea salt flakes, and freshly-ground black pepper

parsley or chives, for serving

brown onion

Method:

Turn on your oven to 180C/350F, to heat up

Grab a muffin tin, and line 8 of the holes with baking paper (or patty pan liners)    see Notes

Into your large (non-stick) frying pan, pour in the olive oil, and let it get nicely heated

And in go the onion slices, (in batches if need be); let 'em cook for 3 minutes or so, turning once, till golden  (let them cool for a few) then

Plop one onion slice into the bottom of each muffin hole

Divvy up the potato slices into the holes, and then throw on the rest of the onion slices into each muffin hole

Now the stock and butter gets divvied up into each hole, then you whack a thyme sprig on top of each one

Cover with aluminium foil, and roast away for 30 minutes

Now uncover and roast for another 30 minutes, till beautifully tender and golden

Plate them, and season well with the salt and pepper, and some parsley or chives if you like

Serve with a protein, or anything you fancy  (we had ours with a salad)

potatoes!

Notes:

Notes?  Notes?  Nah, no notes here :=)    Hang on, I do have a note (or 2) - I sprinkled some smoked sea salt flakes over the onion slices when frying them up!

I would strongly suggest using patty pan/muffin tin liners rather than baking paper.  Donna does not tell you how on earth you would manage to get baking paper into the holes, without it flying everywhere!!

And another:  try frying up the onion slices for a bit longer than 3 minutes per side - I did it for about 5 minutes before turning over, and frying for another 5!

I somehow ended up with a lot of onion and potato slices, so I ended up making 12 delightful stacks.  Well, you can't be sad about that, can you?

To be honest, this was a wee bit of faffing; but I reckon you could make these the day before (sans the melted butter and stock), let 'em sit in the fridge, then add the butter and stock, and bake till golden and scenting your kitchen with onion-y wafts.  And another thought - why melt the butter first?  Just throw on a big knob, on top of each one ...     

These are seriously delicious, my friends!  And no wonder, with all that oil and butter and salt ...  

and thyme

ingredients gathered  (am I Harry Potter? hehehehe)

fry up those onion slices in delicious EV olive oil

layer your onion and potato slices

throw on some thyme sprigs

ready for baking at 180C/350F for an hour

and ready for devouring

can't wait to eat this one!!

For those readers who asked about Mr P. - yes, he has had his preliminary procedure in hospital and is doing well.  Thanks for asking!

(Joining in with Jo from Brookford Kitchen Diaries, for the monthly link-up BKD Cookbook Club.  Happy Christmas to all!)