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Tuna + rosemary quiche ; Scones with currants.

Recently, I’ve found I’ve got more time for home baking.  No prizes for guessing the reason!

I bake quiches fairly often, but now I’ve time to make quiches more often, and consequently I’ll rely less on something from the co-op. This tuna and rosemary quiche is made with herbs, eggs, onion and potato from our garden.

It’s rare that I bake scones. I never buy anything like that.  When I make them, they are usually savoury scones – with cheese and parsley, for example. But these are the sort of scones that both J and I remember our mothers baking : lightly sweetened, and with currants or raisins.

Isn’t the smell of home baking wonderful.  It stirs the soul, makes us remember our childhood, and fills the house with joy!

But no scones for us until we’ve done some work and earned a tea break.  So, it’s outside into the garden, where there’s pruning to do yet (mostly J), and preparing the soil (which at last is drying in the warm sun and light breeze) for sowing and planting (mostly me).

Onions and shallots will soon be in the ground, putting down roots and pushing up their tender green ‘monocot’ leaves.

In the same family, but permanently planted, both chives and garlic chives have a little fresh growth to cut : the scent of these in cooking is profoundly satisfying.