Last fall I bought a new cookbook. The title? Jamie's Food Revolution. The reason for my purchase? Jamie Oliver looked especially tasty on the cover. But when I brought the book home, something happened: the Huz, whose previous cooking skill consisted of wrecking my pricey pots while boiling water, made Jamie's meatballs. Then he made Jamie's Potato Leek Soup. Then he made Jamie's Yorkshire puddings. Yorkshire puddings, people! Clearly this book was magic.
We then learned that the cookbook springs from an endeavor Jamie undertook in England. With the goal of getting Britons choosing healthy home cooking over processed foods, he began a 'Pass It On' movement. He taught a group of non-cooks a few basic recipes, then they taught their friends, etc. So this book is designed for newbie and pro cooks alike. No wonder the Huz took to it like a fish to white wine sauce! Having his help has curbed our take-out habit, as we now share dinner duty instead of ordering pizza when I lack the energy to cook.
I have a copy of Jamie's Food Revolution
for one lucky reader, complements of Jamie himself! Just leave a comment telling me your favorite tip for eating healthily, and tweet the giveaway for an extra entry. I'll be back later with another recipe from the book and information about Jamie's latest projects---including his his passion for improving the diets of American kids and his attempt to bring the 'Pass It On' movement to one reluctant West Virginia town...stay tuned!
Jamie Oliver's Fruit Scones
These scones are rich and satisfying---proof that there is room for moderate indulgence in a sensible diet!---plus their reasonable size and zero sugar content makes them an ideal alternative to the calorie bomb scones sold at coffee shops. The dough freezes well, so you can store a few unbaked scones in the freezer and pop them in the oven at teatime!
1 cup mixture of dried cherries and raisins
1 orange
4 cups all-purpose flour
2 1/2 tablespoons baking powder
2 1/2 teaspoons salt
1/2 cup butter
2 large eggs
1/3 cup milk
Grate the zest of the orange into the dried fruit, then squeeze its juice into the fruit/zest mixture. Let the fruit soak awhile to absorb the juice--I microwaved it for 30 seconds to hasten the process. In the meantime, combine flour, baking powder and salt, then cut the butter into the dry ingredients. Jamie suggests doing this in the food processor; I like to freeze my butter and then grate it into the flour. With a fork or fingertips, combine butter with flour until the mixture is coarse and mealy. Beat eggs and milk with fruit, then pour wet into dry and mix, being careful not to overwork. Add a splash more milk if the dough seems too dry. Pat the dough flat and cut rounds with a biscuit cutter or the rim of a glass. Bake in a 350 degree oven for 12-15 minutes. Best enjoyed warm, either plain or with jam!
