Recipes
BLUEBERRY CREAM DESSERT
Very rich; a small serve only is suggested.
Ingredients
200g mascarpone cream cheese
100g frozen blueberries
Juice and zest of ½ a lemon
60ml cream
3 Tbsp icing sugar
Method
Attach whisk to drive shaft and whisk
cream and icing sugar to soft whip stage.
Put all other ingredients in a bowl and use
blending rod to puree until a smooth paste
is formed.
Fold whipped cream into blueberry mixture
until nicely blended. Spoon into small
serving dishes,
Serve immediately of place in fridge for up
to 3 hours.
PLAIN SCONES
Ingredients
3 cups flour
¼ tsp salt
80g butter, cubed
6 tsp baking powder
1 ¼ cups milk (approx.)
Method
Insert ‘S’ blade into food processing bowl.
Put flour, salt, baking powder into food
processing bowl and combine.
While motor is on low setting, add cubed
butter through chute in bowl lid. Blend until
mixture looks like breadcrumbs.
Slowly pour milk through chute until it is
wet and quite sticky.
Line baking tray with baking paper and
drop scone mix onto it. With damp hands,
shape into a square about 20mm high. Cut
into scones and separate only slightly.
They will come together as they cook but
will rise into high puffy scones.
Bake 220°C for about 10 minutes or until
golden.
Scone Variations
Add ¼ cup cranberries to mix and replace
¼ cup milk with orange juice
Add ¼ cup sultanas to mix
Add ¼ cup chopped dates to mix
Sprinkle ¼ cup grated cheese on top of
scones before baking.
ORANGE CAKE
Ingredients
1 unpeeled orange
1 tsp baking soda
1 tsp baking powder
125g soft butter
2 cups flour
2 eggs (add a 3
rd
egg if using gluten free
flour)
1 tsp vanilla or orange extract
½ cup orange juice
½ cup cranberries
Icing
1 cup icing sugar
Orange juice
2 tsp butter
Method
Cut orange into segments and remove
seeds. Place in food processor bowl and
process until finely chopped.
Dissolve baking soda in orange juice and
add to processor bowl with all other
ingredients except cranberries. Process
until combined but do not overmix or cake
with become solid. Add cranberries
through lid chute and process to combine.
Line a 20cm tin with baking paper. Add
cake mix and bake for 45-60 minutes at
180°C. Cake is cooked when it springs
back when tapped.
Orange Drizzle Icing
Combine butter and icing sugar in a bowl.
Stir through enough orange juice to create
a soft, whipped cream consistency. Drizzle
this over the cooled cake and top with
orange zest for decoration.
