MIRANDA'S SIMPLE SCONES
3 cups self raising flour
1 cup cream1 cup lemonade (sprite, 7up)
PREHEAT OVEN AT 250 C
1. Lightly mix all ingredients by lifting into the air and dropping back into the bowl until thoroughly combined.
2. Add milk and gently mix through with hands (not squeezing) it to combine.
3. All dough should come off sides and bottom of
bowl and not stick to your hands. If more flour or milk needed, add a little at
a time.
4. Dust working bench with flour. Using
palms of your hand GENTLY shape till it’s an inch high. And cut using scone
cutter or inverted beer glass. These scones are better a bit larger than normal
scones.
5. Place on a tray lined with aluminium
foil and dusted with flour in a circle so that each scone abuts the next. (this
helps them rise)
6. Cook till light brown, then
take out of the oven and quickly separate the circle giving the side of the
scone opportunity to dry out.
7. Cook for a
further 10 minutes or until golden brown.
MIRANDA’S “MADE UP” SAVOURY SCONES
350 grams (12 oz) Self-raising flour
85 grams (3 oz) butter, softened (or if
hard grated)
I packet dried soup mix (I used French onion soup. Try
Mushroom or cream of chicken etc)
I cup
milk
Optional:
Herbs or spring onions for scone mixture
(depending on flavour soup mix used)
Parmesan or other grated cheese for
top.
PREHEAT OVEN AT 250 C
1. Lightly mix first 3 ingredients by lifting into the air and dropping back into the bowl until thoroughly combined.
2. Add milk and gently mix through with hands (not squeezing) it to combine.
3. All dough should come off sides and bottom of bowl and not stick to your hands. If more flour or milk needed, add a little at a time.
4. Dust working bench with flour. Using palms of your hand GENTLY shape till it’s an inch high. And cut using scone cutter or inverted beer glass. These scones are better larger than normal scones.
5. Dip scones into grated cheese.
6. Place on a tray lined with aluminium foil and dusted with flour in a circle so that each scone abuts the next. (this helps them rise)
7. Cook till light brown, then take out of the oven and quickly separate the circle giving the side of the scone opportunity to dry out.
8. Cook for a further 10 minutes or until golden brown.
This recipe can be used to make ordinary scones by omitting the cheese and soup mix.
ALISON'S ASIAN RICE SALAD
ANNABEL'S CHICKPEA & ROASTED NUT DIP1 cup brown rice (uncooked)
1 bunch spring/green onions, chopped
1 red
capsicum/red pepper, diced
1/2 cup currants
2 tablespoons parsley,
chopped
4 tablespoons sunflower seeds, toasted
60g cashew
nuts
Cook rice, mix everything together (except
nuts)
Dressing
1/2 cup sunflower oil
1 tablespoon
lemon juice
1 clove crushed garlic
2 tablespoons soy sauce
1 teaspoon
sesame oil
salt & pepper
Mix dressing ingredients and add,
with cashew nuts, just before serving.
Note: Recipe says 1/2
cup oil. I find this is a lot and you can halve it.
I sometimes use
light olive oil - virgin oil seemed to overpower the Asian
flavours.
1/2 cup roasted salted cashew or almonds (i used cashews)
400g can chick
peas/garbanzo beans, reserve 5 tablespoons of brine
2 tsps lemon juice
1/3
cup chopped fresh coriander
salt & pepper
olive oil for
serving
chopped cashews for garnish
Place cashews, chick peas,
reserved brine, lemon juice and coriander in a food processor and puree until
smooth.
Season to taste with S & P
Spoon into serving dish, drizzle
with a little olive oil and sprinkle with extra chopped cashews.
ELLEN'S PIMENTO CHEESE:
4 cups cheddar cheese, grated
1 X 2 oz. jar pimiento, diced
10
olives, chopped
mayonnaise
assorted crackers
celery
Lightly mix all the ingredients together, by hand, in a mixing bowl. The
mixture should be spreadable but not smooth. Serve with assorted crackers and
celery Sticks to dip.
"I use already grated cheese. Any grateable will do. A mixture
of cheeses gives even more flavour."
SANDRA S's MUFFIN RECIPES :
SAVOURYPASTRAMI AND PESTO MUFFINS:
Combine Dry:
2 cups flour and 2 teaspoons baking powder (or 2 cups
self-raising flour)
175 grams grated cheese100 grams pastrami
Mix Wet
together:
2 eggs
1+1/4 milk
salt and pepper
Combine mixed wet and
mixed dry imgredients. Cook for 10-12 minutes in muffin trays @ 200c
SWEET MUFFIN RECIPE:
Combine Dry:
2 + 1/2 Self raising flour
1/2 cup caster sugar
Mix
Wet together
1 egg
1+2/3 milk
1/2 teaspoon vanilla essence
1/2
cup oil
Mix wet and dry together. Place in muffin trays and bake for 20
minutes @ 190Celcius. Options: add 1/2 cup of chocolate chips or 1 cup mixed
frozen berries (don't thaw)
