Friday is a day off and since the shops close at 3pm here, we try to do all of our Shabbat shopping on Wednesday or Thursday evening. This allows us to have a nice leisurely breakfast on Friday and also gives us time to talk about life and current events.
I think it is so important to find some “us time” to spend with your loved ones. Communication is definitely the key to a successful marriage. This is something I learned from my family. My grandmother also told me to always have dinner on the table and he won’t go looking for food at another restaurant. You can interpret that any way you want. And, she was married for almost 65 years, so she must have done something right.
My husband is originally from London and sometimes for a change, I make buttermilk scones for breakfast instead of making wholewheat bread or buying bread from our favourite bakery.
This morning was one of those days.
Making scones is not much different from making biscuits and they taste great with butter and honey, labane and jam or just plain. Sometimes I make them with walnuts or raisins.
David likes to spread fresh avocado on his! Yes, I realise that we are being a bit unconventional. We should be having them for afternoon tea with strawberry preserves and clotted cream, but we dare to be different.
Our usual Friday breakfast routine is Ilan’s coffee, fresh squeezed orange juice, fresh herb omelet and a scone or some sliced fresh bread.
Omelet with fresh thyme, chives, marjoram and sage
Various Israeli cheeses: Starting at 12:05, Tome, Smoked Emek, Sheep Cheese with Bay Leaves, Camembert, Tzaftit, Farmers Cheese with Nigella Seeds
Occasionally, we will go to a boutique dairy and buy sheep, goat or buffalo cheeses.
The picture above was taken at the Buffalo farm at Moshav Bitzaron. They have amazing buffalo milk cheeses. For example, the cheese on the left is Tzaftit with herbs and sesame seeds. It is a very mild cheese. They also have some of the best buffalo mozzarella and cow milk butter in the country. They let you try before you buy. And ….
The buffalo are adorable! They also have a petting zoo for the kids.
113g (1/2 stick) butter
5 to 7 cups self-raising flour
1 cup buttermilk
Preheat an oven to 220C (450F). Lightly grease a baking sheet with butter or use a silpat liner.
In a food processor, pulse the flour and butter until the mixture resembles coarse meal. Transfer to a bowl.
Alternatively, in a bowl, stir together the dry ingredients. Then, using a pastry blender, cut in the butter until the mixture resembles coarse meal.
Make a well in the center of the flour mixture and pour in the buttermilk. Using a fork, mix together until a soft elastic dough forms.
Turn out the dough onto a lightly floured work surface and knead 5 or 6 times until the dough is smooth. Roll out about 3/4 inch thick. Using a scallop-edged cookie cutter 3 inches in diameter, cut out rounds. Transfer to the prepared baking sheet.
Bake the scones until they rise and are golden brown on top, about 15 minutes. Serve hot.