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Gabrielle Gweneth

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Caramelised Mushroom and Onion Biscuits | A Farewell Tea Party

You’ve said goodbye to people that you love before right? There are all kinds of circumstances where this happens. This summer I’ve had emotional airport sendoffs for Sarah and Elora, sisters and two of my dearest friends. We were blessed to be able to say a long goodbye, since they moved with their families and that’s not the kind of thing you typically jump up one morning and do, but we’ve entered a dramatic new phase of our friendship all the same.

Lakeview poinciana tree

I’ve known them as long as I’ve known myself, which is to say, I can’t remember not knowing them. As children our families lived right next door to each other in condos that shared a wall, and it wasn’t long before we were all at the same school, so we spent lots of time together. I remember when my family moved to a house on the opposite side of the island it felt like I was going to another universe. Though we’ve all gone away for college, and I’ve worked abroad, Nassau was always the place we knew we could count on seeing one another periodically through the year, and when we in turn moved back home.

I am incredibly thankful for our friendship, and I know that although we won’t be physically as close, our parting is more of a see-you-less-often than a never-again.

pink flower

Sarah and her family moved last month, and a few days before they left I had her and Elora over for a tea party. It was very low key since all of us were running around too much to think about making it dollhouse-dainty or buffet-table full.

Watermelon

I made a batch of caramelised mushroom and onion biscuits that I pinned years ago from Joy the Baker. Somehow I totally forgot about the balsamic vinegar and fresh thyme she used in hers – despite being excited to learn my mum had fresh thyme on hand – so they were less fancy, but still tasty. I caramelised the mushrooms and onions the night before at Elora’s place, which made assembly the next day that much easier.

Biscuit dough

Bubble tea is perfect for summertime, and I made a pitcher of that too, flavoured with Earl Grey tea. There was also regular tea and coffee, but it was way too hot for us to want any. Elora brought bacon and we fried some local eggs – fresh from BAMSI! – to make brunch sandwiches. Dessert was watermelon that Sarah brought. Altogether I’d say we did pretty well. Everything was simple, yummy and we gobbled up these biscuits. ^_^

Plated biscuits

 

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Caramelised Mushroom and Onion Biscuits

Print Recipe
Servings 12 biscuits

Ingredients
  

  • 1/2 lb mushrooms I used white button, sliced
  • 1 small yellow onion sliced
  • 4 tbsps olive oil
  • 3 cups all-purpose flour
  • 2 tbsp sugar
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup butter cold and cut into cubes
  • 1 egg
  • 3/4 cup buttermilk I made mine with almond milk and a little less than a tbsp of white vinegar
  • 1 egg beaten for egg wash

Instructions
 

  • Heat two tablespoons of oil in a sauté pan over medium heat. Add the mushrooms and cook them until they’re tender and shiny brown, stirring occasionally. Sprinkle them with salt.
  • Remove the mushrooms and pour another two tablespoons of olive oil into the pan. Add the onions and cook them until they’re tender and golden, stirring occasionally. Sprinkle them with salt. You may want to lower the heat so they don’t burn too quickly before they become golden.
  • At this point you can combine the mushrooms and onions in a container to refrigerate them overnight, or put them on the side to cool and move forward with your biscuits. If you’re going to make the biscuits right away, preheat your oven to 425 degrees. If you’re in a hot kitchen consider putting the veggies in the fridge, because hot mushrooms and onions will melt the butter in the biscuit dough.
  • To make the biscuits, mix flour, sugar, baking powder, baking soda and salt in a bowl. Cut in the butter (with a knife, fork or your fingers) until the mixture resembles a coarse meal. 
  • Crack the egg into the measuring cup with your buttermilk, and beat the two lightly together.  Add the mushroom and onion mixture to the dough and combine them together.
  • Pour the mixture into the bowl with the dry ingredients and stir to make a soft dough.
  • Turn the dough onto a floured countertop and knead gently. At this point, I actually had to put mine back into the fridge because the butter was melting in my 90 degree kitchen, so if that’s what you need to do then don’t be afraid! Anyway, once your dough is firm enough to handle, knead it about 15 times. 
  • Roll or pat it out to about 1-inch thickness, and cut it into two-inch rounds using a biscuit cutter. Alternatively you could do what I did and cut around the lid of a mason jar. You could also cut them into squares.
  • Place the rounds onto an ungreased baking sheet and brush them with the egg wash. Joy suggests sprinkling them with coarse sea salt, which I wanted to do but I didn’t have any. I’m sure it would make the flavour really pop. 
  • Bake them for 12 – 15 minutes. Serve warm. 

Notes

These taste best the day they’re made, but they’ll last up to two days. I had a leftover one on the second day and thought it was really sub-par, so can’t say I didn’t warn ya.
Adapted from Joy the Baker.

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Heya!

I’m Gabrielle, and you know how they say breakfast is the most important meal of the day? I like mine with a side of recipes. I can’t contain my enthusiasm in the kitchen, so this space is for me to share my adventures with you. Read More…

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Tuesday, 11:15pm. ⁣ ⁣ Thanks to Glasgow I’ve Tuesday, 11:15pm. ⁣
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Thanks to Glasgow I’ve discovered the unique pleasure of a light-but-late-night walk. 🌙☺️
These beautiful pink flowers sprung up in my neigh These beautiful pink flowers sprung up in my neighbours’ front garden recently. They’re right on the sidewalk, facing the main road, so I see them whenever I’m outside. Since they’re on the corner, I also see them when I look out my living room window!⁣⁣
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Yay for…⁣⁣
🌸 summertime⁣⁣
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🌸 feeling loved by the stranger who made this joy possible for me 😊
One thing I’ve noticed travelling solo is how ea One thing I’ve noticed travelling solo is how easy it is to meet people. ⁣
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When you’re on your own locals and other solo travellers are far more likely to come up to you, or strike up a conversation, than when you’re in a group. I’ve made friends with so many more strangers being alone versus being with even one other person. ⁣
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Scotland is 𝐬𝐨 beautiful y’all. I went out Scotland is 𝐬𝐨 beautiful y’all. I went out of town for the weekend, to the northeast coast, and I felt - finally - like I was in all the instagram pictures I’ve been swooning over since I moved here.⁣
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Thanks to @emmaseabuckthorn I went cycling and on long walks to cliffs and a castle. I also tried a bunch more Scottish dishes - like Cullen skink! It’s the bomb.com! - and overall felt a lot more grounded to life 𝘩𝘦𝘳𝘦. Not inside my computer or across the ocean, where most of my family and friends are. I get lots of comments from y’all about how amazing my life looks, but don’t let the ‘gram fool ya! It’s not all rainbows and I’ve felt painfully lonely at times over the last year and a half here. ⁣
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Anyway, on Monday I spent the day in Edinburgh with a dear friend from high school, who I hadn’t seen in ages, and that was wonderful. We saw the Queen! Like for real for real. We were having a picnic lunch outside her palace and not long after she drove right past us. ⁣
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It feels like summer! And I’m so glad. 😊 How’d you spend your weekend?
Flashback to around this same time in 2017! ⁣
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I was in the studio recording the narration for my story, Rushin to Bacchanal: When Caribbean Festivals Collide, for podcast Afropop Worldwide. ⁣
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This was the culmination of months of interviewing and script writing, a project that built on research I did for my master’s degree on Junkanoo and The Bahamas Junkanoo Carnival. ⁣
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