Scone Recipe: National Cream Tea Day!

Friday the 30th June marks National Cream Tea Day and at Skiology HQ we are certainly more than happy to get involved! If you’re prepared to roll up your sleeves and get covered in flour this afternoon then here is a great recipe for the perfect scone.

A great recipe to get the kids involved in too… at your own peril!

Bon Appétit!


  • 500g plain flour
  • 1 tsp baking powder
  • 100g white sugar
  • 1/4 tsp salt
  • 250ml milk
  • 100g butter (diced up)


Step 1: Preheat the oven to 200 degrees or Gas Mark 6. Sieve all the dry ingredients into a bowl.

Step 2: Using your fingertips, rub the butter into the flour until it is resembles breadcrumbs.

Step 3: Now add the milk and mix (I do this with a knife in a figure of 8 pattern). Slowly it will start to come together. Once so, turn out on to a floured work top and knead it until it just comes together, is all combined and smooth.

Step 4: Roll the scone dough out to between 2cm – 3 cm thick. Using a cookie cutter, cut out the dough. I use a 6cm cutter for this which will yield around 12-14 scones depending on how thick you make them!

Step 5: Line a baking tray with baking paper and pop the scones on. Top tip: Turn the scones upside down so the straighter edge is on top- gives a better finished look!

Step 6: Finish with an brushing of egg wash on each scone.

Step 7: Bake for approximately 12-14 minutes. Do not over-bake them or they will be dry.

Step 8: Best served warm with of course, clotted cream and fruity strawberry jam! ….. jam first- of course :-)


*Recipe originally taken from:

Skiology Christmas- Grandparents go FREE!

Getting away for Christmas!

We are excited to announce that Skiology is now offering for Grandparents to stay for FREE when booking the whole chalet during the Christmas week. That is a huge saving of up to £850 per grandparent!

Skiology Christmas Grandparents go FREE

We can offer up to 4 grandparent spaces in Chalet George and Atelier and up to 2 grandparent spaces in La Roche, L’isiere and Grand Sapin!

The chalets at Christmas 

Christmas trees, decorations, a full traditional Skiology Christmas dinner with all the trimmings! And even better- no washing up to be done! See, what else is included at Christmas


What’s on in resort

Really, what better setting to enjoy a cosy family Christmas than staying in a chalet in the Alps? Morzine is magical during the festive period with spectacular firework displays, Christmas carols filling the air and festive food to feast on, it is hard not to get into the traditional Christmas spirit!

Christmas for non- skiers

The town itself has plenty to see and do aside from the thrill seeking activities and it is hard not to soak up the festive atmosphere with the Christmas lights, decorations and market stalls. The variety of local shops and markets are the perfect opportunity for some last minute Christmas shopping too!

There are also a host of activities available in and around resort which we can help to organise including:  Husky sledge rides, Parapenting, Snow shoeing treks, Skidooing,  Tobogganing,  Spa days, Cross country skiing, Indoor swimming pool, Water park, Ice skating- both indoor and outdoor! We also have a Grandparent guide for each resort with suggested itineraries to help anyone planning out their week.

For more information or to book your Christmas holiday, get in touch today!

Christmas Availability


(Sleeps 10): Fully booked  (Sleeps 14): £850pp           (Sleeps 8): £650pp


(Sleeps 13)- £825pp            (Sleeps 8) £650pp               (Sleeps 10-14)- £825pp

*This Offer is only available to families with at least one child under the age of 12 staying in the chalet.

*Maximum of 4 FREE grandparent spaces in Chalet George and Chalet Atelier only.

*Maximum of 2 FREE grandparent spaces in La Roche, L’isiere and Grand Sapin.

Ginger & Lime Cheesecake serve 10

Ginger and lime cheesecake

Ingredients Qty  
Speculoos/ginger nuts 250 G
Butter 150 G
Mascarpone 750 G
Cream 150 Ml
Limes, zest and juice 4  
Bottled lemon juice    
Icing sugar 100 G
Apricot jam 6 Tbsp.
Limes, zest and juice 2  
Ground ginger ½ Tsp
Cream 100 Ml
Lime 1  
  1. Use a food processor to crush the biscuits.
  2. Melt butter in a large saucepan, stir in the crushed biscuits and mix well.
  3. Roll limes firmly under your hand on a hard surface to get ready to juice. Zest the limes and squeeze the juice into a measuring jug. Add lemon juice if needed to make up to 175ml.
  4. Put mascarpone, cream, lime zest and juice into a bowl and sieve in the icing sugar. Whisk together until thick.
  5. Line a tray with baking paper, you can use a little of the mascarpone mix to stick each corner of the paper down. Place the food circle on the baking paper and place 1 tablespoon of the biscuit mix in the ring. Press down to make a firm base with the bottom of a clean glass. Spoon in the cheesecake mix into the ring. Carefully remove the ring, wipe off any cheesecake reside, then repeat the process across the baking sheet for the other 9 cheesecakes.
  6.  Put in the fridge for up to 5 hours.
  7. Drizzle: Put the ingredients in a pan. Melt together. Sieve to remove lumps. Add cream reheat. Serve at room temperature, will not pour straight from the fridge. To serve garnish with extra zest, crumbled biscuit with the drizzle.

Beef and orange tagine


Serves 8. Takes 30mins to prep, 3 hrs to cook

Ingredient Qty  
Beef cut in 3 cm chunks, sinew trimmed 2 Kg
Onions, diced, 1 cm chunks 2  
Tumeric (curcuma) 2 Tbsp
Cumin 2 Tbsp
Cinnamon 1 Tsp
Dried apricots 300 G
Chickpeas, drained, thoroughly rinsed 800 G
Beef stock 300 Ml
Orange juice 300 Ml
Orange, zest and juice 2  
Couscous X  
Couscous 500 g
Vegetable stock 500 Ml
Olive oil    
Butter 2 Tbsp.
Orange, zest and juice 1  
Raisins 3 Handful
Flaked Almonds 3 Handful
Fresh coriander, chopped 1 Handful
  1. Heat your largest frying pan and seer beef in batches until brown (the batch should just about cover the base of the pan to allow for equal browning, turn to brown all sides). After each batch deglaze the pan with orange juice, pour the deglazed liquid in to your largest saucepan to keep.
  2. Add each batch of seared beef in to the saucepan with the deglazed liquid.
  3. When all the beef has been browned add the rest of the ingredients for the tagine in to the saucepan (not the couscous!).
  4. Stir the pot, if the beef is not covered with liquid top up with orange juice.
  5. Bring to the boil then turn down to simmer, cover and cook for 2 – 2 1/2 hrs until the beef is very tender.

To make the couscous (be aware it goes cold quickly!)

  1. 10 minutes before service.
  2. Boil 500ml water, put in vegetable stock cube, juice of one orange and one tsp olive oil, season. Take off heat when boiling, add couscous. Leave for 2 minutes off heat. Then melt in 2 tbsp butter. Cook for 3 further mins stirring continuously with fork until done.
  3. Meanwhile brown a handful of flaked almonds in a hot dry frying pan and leave to cool.
  4. To finish add raisins, zest, flaked almonds and fresh coriander

To serve spoon couscous into a ramekin and push down to mold it into shape. Put tagine into the bowl and empty ramekin on top.

Vietnamese broth with honey, ginger pork balls.

Every year to date we update 33% of our menu. The pickle is that we felt we were starting to run out of classic French dishes that tied in with our food values so we started exploring former French colonies which is how this dish came to our mind.

The dish is a legacy dish from one of our former chalet George chefs, Chris Twaite. We always try to get everyone who leaves the company to leave a dish :)

Serves 8. Takes 45mins to prep, 30 – 60mins to cook

Ingredient Qty  
Pork mince 1 Kg 1 kg
Ginger Small nib
Garlic 2 Cloves
Chili, de-seeded ¼
Honey 1 Tbsp.
Coriander, stalks removed, chopped Handful
Soy sauce 1 Tbsp.
Fish sauce 1 Tbsp.
Sesame oil 1 Tsp
Chicken stock 3 L
Ginger Large nib
Coriander Stalks
Chili, roughly chopped ¼
Shallotte, skin on, roughly chopped 2
Lime juice (squeezy) 1
Caster sugar 25 G
Soy sauce 2 Tbsp.
Vermicelli noodles 800 g
Radish thinly sliced diagonally 10
Cucumber, ribbons ½
Red Peppers, thinly sliced 1
Courgette, ribbons 2
Spring Onions Bunch
Handful of coriander chopped


Dice ingredients, mix with meat to make balls, poach, bake. Make broth, prep garnish, assemble.

  1. Dice 1 small nib of ginger and 1 thinly slice 1 large nib of ginger (for broth). Dice garlic, dice 1/2 chili (1/4 for broth). De-stalk 2 handfuls of coriander, and chop leaves (saving stalks).
  2. Roughly mix in pork and honey, soy, fish sauce and sesame oil.
  3. Use an ice cream scoop to make into balls.
  4. Pre-heat oven to 180.
  5. Poach meatballs in batches, in boiling water for 2 minutes then immediately put in very cold water. Drain and then bake in the oven for 10-15 minutes (until cooked through)


  1. Place all the ingredients in a heavy bottomed saucepan. Bring the liquid to the boil, then simmer for 30mins – 1 hour. Strain the liquid through a fine sieve to remove the vegetables and herbs. Transfer the liquid back into a clean pan and keep warm until ready to serve.

Mise-on-place Vegetables

  1. Ribbon the courgettes, slice red peppers & the spring onion green ends long ways and the white end into small diagonal slices. Put to one side ready to blanch later.

To serve

  1. Blanche the glass noodles in a pan of boiling water, they should only take 2-3 minutes. Once cooked, drain and immediately transfer evenly between 8 bowls (you must work quickly as the noodles turn sticky very quickly).
  2. Blanch the mise-on-place vegetables into the broth for 90 seconds. Place the vegetables thoughtfully on top of the noodles. The place 3 meatballs on top of this.
  3. Sprinkle with coriander, chilies and spring onions.

Serve with broth in a jug in the middle of the table.

Mini break mini shred

mini break mini shred

To celebrate the start of this season we teamed up with MINT Snowboarding and Ski Mobile to offer FREE snowboard lessons for kids!

From everyone involved’s point of view it was a great success so it is something that we will certainly offer again next season as soon as the Avoriaz opening dates for Winter 2017 – 2018 are announced.

It was so heart warming to see kids progress in such a short space of time, see below.

mini break mini shred

January long weekend dates

January dates long weekends available

Chalet Grand Sapin , Weds 4th Jan – Sun 8th Jan £469, Sun 8th – Sun 15th Jan 4 night £469, Sun 15th – Sun 22nd 4 nights £469

Chalet George, Weds 4th Jan – Sun 8th Jan £499, Sun 8th – Sun 15th Jan 4 night £499

Chalet La Roche, Sun 8th – Sun 15th Jan 4 night £399, Sun 15th – Sun 22nd 4 nights £399

Chalet L’Isiere, Sun 8th – Sun 15th Jan 4 night £399

Chalet Deux Freres, Weds 4th Jan – Sun 8th Jan £469

Sod’s Law

If you think about it, it has to be an epic start to the season why, because that is Sod’s law! Sod’s law is one of life’s certainties. Why is it Sod’s law that the snow will arrive in biblical measures? Well…

The past 2 seasons have got off to a slow start for snow, so the market is reporting that guests are slow to book the first few weeks of the season. The dates are also a little skewiff with Christmas and New Year both falling at the weekend, which does not help.

Therefore Sod’s law says that the heavens will open, the forecast of the La Nina winter will come and we will be swimming in snow, and there will be no one here to enjoy it because that is the law!

It is very hard, almost impossible to throw together a last minute (within a week or two) Christmas holiday so that week in particular is bound to be filled with snow and no guests.

We can’t wait for the whitest of white Christmas’s, playing in the nose deep snow with no one around, and the deep epic once in a life time powder days of January. If no two snow flakes are the same then no two powder days are the same and I live here to never miss one!

Skiology Christmas Availability

Sod's Law: Owl Stuck in deep snow. Morzine Catered Chalets

Photo Credit:

Morzine Chalets: EasyJet Flash Sale!

Thinking of coming to stay in Skiology’s Morzine chalets but flights are looking expensive? Fear not! We love to find ways to save you money- so  we are pleased to announce EasyJet are having a flash sale!

For the next 1000 passengers flying to Europe before 25th January 2017 there are cheap flights are up for grabs! This even includes Christmas and New Year flights!

So now is the perfect time to get you diaries out, check our availability and get booking! And all lead bookers in September will receive a box of Skiology Chocolate Brownie!

For more info on flights, please visit the EasyJet site: 

See you on the piste!

Morzine chalets: Easy jet flight sale


European School Holidays

Morzine Catered Chalets- quiet pistes: European School Holidays

If you are starting to plan your winter 2016/17 ski trip and want to avoid school holidays, we have some info which may help! Below is the current 2016/17 winter season European School Holidays calendar. So you can now plan your holidays around them.

*Please note, French holidays are staggered across regions, hence the grid coding of A,B and C.


Credit : Soremac, the Les Carroz lift pass office for the data.

Planning your stay outside of the UK school holidays with kids?

If you are coming with the family outside of UK school holidays, children under 12 at the time of the holiday receive a 20% discount on their stay with Skiology.

Also, if you haven’t heard already, Skiology is offering for the first time a Mini Break Mini Shred with Mint Snowboarding to help encourage the next generation on our pistes!

Find out more info here: Skiology Mini Break Mini Shred

Planning to stay with us during school holidays?

We advise booking your ski hire soon after you secure you holiday booking with Skiology. Both Ski Set (Les Carroz) and Ski Mobile (Morzine) get booked up the main european school holidays, so to secure your discounted ski hire (20% off) through staying with Skiology- we definitely advise booking early.

How busy is it generally in the season?

Not very! Both Les Carroz and Morzine boast vast ski trails and pistes with excellent piste maintenance and lift connections. See our pages below for more info:

Whether it’s during school holidays or not, we look forward to welcoming you this winter!

For further information, please Get In Touch, we would love to hear from you :)