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Orange Zest and Mixed Spice Scones ( U.S. = biscuits).
INGREDIENTS: 4 cups of Self Raising flour, 4 teasp softened butter, 1/2 cup of cream, 3/4 cup of milk, zest ( finely grated skin or rind of orange) of 5 medium oranges and 2 slightly heaped teasp of mixed spice.
METHOD:
Rub butter into flour until it resembles breadcrumbs. Add orange zest and spice and mix into the flour and butter mixture. Mix in milk and cream and to make into dough. Do not overknead dough. Turn dough onto floured surface and flatten with your palm to 2cm thickness. Cut out scones with a round biscuit cutter or floured drinking glass. Place on oven tray lined with baking paper, brush scones with milk ( to give a golden colour when baked) and bake in a hot oven at 200 degrees celcius (about 375 degrees fahrenheit) for 12 minutes or until golden. Serve hot and cut into halves with butter or margarine. Makes about 12 scones.
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SUNSHINE SALAD
Ingredients:
1 small tin crushed pineapple, 1 packet of 1emon jelly ( U.S. = jello) made with ¾ cup boiling water (cool but do not allow to set), 2 tabsp white vinegar, 1 teasp salt, 1 cup grated carrot, Handful of cooked peas (optional).
Method:
Combine all ingredients together, decorate with fresh mint leaves in serving bowl and stand in fridge.
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FRUIT CUP
Ingredients:
1 cup made-up orange cordial, 1 cup made-up lemon cordial, 1 tin of pineapple juice, 2 bottles lemonade and 1 bottle of dry ginger ale.
Method: Blend above liquids and add fruit: passionfruit, chopped strawberries and sliced banana.
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EASY QUICHE
Fry: 1 cup chopped bacon and 1 small onion.
Beat: 4 eggs.
Add: 1 ½ cups milk, ½ cup S.R. Flour, 1 cup grated cheese and season.
Place mixture in buttered pie dish and cook 20-30 minutes in a moderate oven ie about 180 degrees.
Option: Add grated carrot or a handful of peas for colour.
You can spoon spoonfuls of the mixture into paper pattie pans to make mini quiches.
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GINGERNUTS
4oz (120g) butter,
8oz (240g) sugar
1 tabsp golden syrup. ( found in the U.S. in English or International delis)
Melt butter, sugar and golden syrup, mix well and cool.
ADD;
1 beaten egg and mix in well.
Sift together;
8oz (240g) S.R. Flour,
½ teasp Bi-carb of Soda and,
3 teasp of ground ginger, a pinch of salt.
Add sifted ingredients to mixture.
Allow this to sit in the fridge for a while over even overnight.
Flour hands and roll teaspoons of mixture into balls.
Bake in oven on a buttered tray for a total of 10-15 minutes in a moderate oven ie about 180 degrees ( about 350 degrees fahrenheit) but as they rise and spread take them out of the oven flap the tray and return to oven.
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CARAMEL TARTLETS
Ingredients: 2 packets of Butternut Snaps require 1 tin of caramelised condensed milk.
Place butternut snaps in rounded tart tin, one per “tart”, and soften in oven 400 degrees Fahrenheit (about 200 degrees Celcius) for 2 minutes until they can be gently pushed into rounded shape of tart tin. (Can brush case with chocolate!).
Spoon small teaspoonfuls into cases and spread. Top with whipped cream and decorate with chopped strawberries and/or kiwi fruit.
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SAVOURIES
4-6 slices bread, well toasted and generously buttered,
2 rashers of bacon (or chopped bacon)
1 cup grated tasty cheese
1 small egg
Mustard, salt and pepper.
Combine and spread onto toast. Place under grill til crisped.
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BABY SPINACH, MUSHROOM & BOCCONCINI PIZZA
Ingredients:
Wholemeal pita bread to use as the pizza base (one small one for brekkie or you can use a larger to share with others for lunch or dinner),
Edgells tomato supreme or whatever you'd like to use as the tomato base for your pizza,
Baby spinach,
Fresh sliced button mushrooms or other fresh mushrooms and
Cherry Bocconcini cheese or you can use the larger ones if you like.
Method:
Preheat oven to 200 degrees celcius and line oven tray with baking paper.
Slice mushrooms or to save time buy presliced fresh mushrooms. Slice as many as you want covering your pizza.
Rinse baby spinach in cold water and drain.
Saute the mushroms for two to three minutes in a little olive oil (just brush a non-stick pan with a little of the oil) in a small frypan.
Add the drained baby spinach and saute with mushrooms for another two minutes until the baby spinach has wilted down.
Spread some of the tomato supreme onto your pita bread.
Spread the sauted mushroom and baby spinach evenly onto the pita bread.
Place slices of the Boocconcini cheese all around the top of the pizza to your taste but not too thickly.
Bake in oven for 15 minutes.
**** Be careful not to burn your mouth. The tomato and cheese will be hot when it comes out of the oven.
Eat hot or for leftovers for brekkie or other. Enjoy!!
