Welcome back to Tamu’s Cafe! Today we have the sweetest couple of shoe designers, Licia Florio and Francio Ferrari of LF Shoes as our special guests. Grab a chair and a cup of something hot as we’ll be talking shoe design while whipping up a yummy brunch of cranberry scones and avocado toast with poached eggs. Sounds delicious, right? Enjoy the goodness!
On the menu today:
Whole-Wheat Scones Recipe
(Makes 12)
Ingredients
-4 cups whole-wheat flour, plus more if needed
-2 tablespoons baking powder
-1 teaspoon salt
-8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces
-1 cup packed light brown sugar
-1 cup raspberries
-1 ½ cups buttermilk, plus more if needed
1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it’s all combined, it will resemble large bread crumbs.
2. Use a wooden spoon to mix in the brown sugar and raspberries, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it’s too dry, add more buttermilk, 1 tablespoon at a time, until it’s wet enough.
3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.
Avocado Toast Recipe
Instructions:
1. Select one ripe avocado and cut it into two halves.
2. With the skin still on, slice avocado into cubes and scoop cubes into a bowl.
3. Add salt, pepper and a dash of lemon to taste.
4. Toast two slices of your favorite bread.
5. Spread avocado onto toast and enjoy a slice of paradise.
Poached Eggs Recipe
Instructions:
1. Bring a pan half-filled with water to a boil and add 1 tablespoon vinegar.
2. Stir vigorously to create a whirlpool in the center and immediately break an egg into the whirlpool.
3. Continue to stir gently for about 1 1/2 minutes.
4. Lift out the egg with a slotted spoon, holding a paper towel under in to catch the excess water, then turn over onto a plate.
5. If the white looks a little straggly, you can trim it if you like.
6. Poaching one egg at a time is pretty much fail – safe but you can cook several in the same pan – just make sure that they don’t touch.
Source: How to Boil an Egg, Rose Garrarini – Rose Bakery
