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RECIPES
RECIPES
SCONES
Makes 12-16 serves
INGREDIENTS
2 cups/250g self-rising fl our, sifted
Pinch of salt
2 tablespoons butter
¾-1 cup milk
½ cup/65g self-rising fl our, extra for scone cutter
Extra milk, for brushing
METHOD
1.
Assemble Food Processor using the
dough blade.
2.
Place fl our, salt and butter into the
processing bowl. Process until butter is
absorbed into fl our.
3.
With the motor running, slowly add
suffi cient milk through the feed chute
until dough forms into a ball. Do not
over process.
4.
Remove dough ball and lightly knead
on a lightly fl our dusted surface. Press
dough out gently with hands to about
3/4 inch (2cm) thickness.
5.
Using a 1 ½ inch (4cm) scone cutter,
dip cutting edge into the extra fl our and
cut 12 scone shapes from the dough. If
desired re-knead left-over dough, press
out and cut extra scone shapes.
6.
Place scone shapes close together in a
lightly greased 11" x 7" (28cm x 10cm)
baking pan and lightly brush tops with a
little of the extra milk.
7.
Bake scones in a preheated oven at
475°F (250°C) for 12-15 minutes or until
cooked and golden brown.
8.
Place scones onto a cooling rack and
cover with a clean tea towel.
Serve warm with jam and whipped cream.
Variation - Pumpkin Scones:
In Step 3 substitute ½ cup milk with ½
cup mashed pumpkin.
NOTE
The quantity of milk may vary due to
different types of fl our.
STRAWBERRY CRÊPES
Makes 8 serves
INGREDIENTS
2 large eggs
1 cup/235ml milk
1 tablespoon butter, melted
1 cup/130g all purpose fl our
2 teaspoons bakers sugar
¼ cup bakers, extra
¼ cup water
1 pint strawberries, washed and hulled
2 tablespoons brandy, optional
METHOD
1.
Assemble the Food Processor using the
S Blade™.
2.
Place eggs, milk, butter, fl our and sugar
into the processing bowl. Process until
smooth. Allow to stand for 1 hour.
3.
Heat a small, non-stick frypan or
crêpe pan. Pour ¼ cup of batter into
pan, swirling to cover base. Cook on
medium heat until underside is golden,
approximately 1 minute. Turn and
cook other side. Remove from pan and
place on a plate. Repeat with remaining
batter, stacking crêpes onto plate and
interweaving with strips of greaseproof
paper to prevent crêpes sticking together.
Set aside. Repeat with remaining batter.
4.
To make Strawberry sauce: heat extra
sugar and water in a small saucepan
until dissolved. Add strawberries and
cook until soft. Cool slightly.
5.
Reassemble the Food Processor using
the S Blade™. Place cooled strawberry
mixture into the processing bowl. Process
until smooth. Stir in brandy if desired.
6.
Fold crêpes into quarters and arrange in
over-lapping layers in a lightly greased
oven-proof dish. Pour Strawberry Sauce
over the crêpes and bake in a preheated
oven at 400°F (200°C) for 10-15
minutes.
Serve Strawberry Crêpes with scoops of
vanilla ice cream.
PASSIONFRUIT CURD
Makes 4 cups
Keeps for up to 1 month, unopened and
refrigerated
INGREDIENTS
10 eggs
1 egg yolk
2 cups sugar
(2) 6oz/170g can passionfruit pulp
1 stick butter, melted
METHOD
1.
Assemble Food Processor using the
emulsifying disc.
2.
Add eggs and process for 10 seconds.
3.
Add sugar and process for a further
10 seconds, pour in passionfruit pulp
and butter and process for a further 10
seconds or until well combined.
4.
Transfer mixture to a medium sized non-
stick saucepan and heat slowly, stirring
regularly until mixture is thickened.
5.
Place a glass bowl into the sink and fi ll
sink with cold water until it reaches ½
way up the sides of the bowl.
6.
Remove mixture from heat and pour into
the glass bowl. Allow to chill for 5-10
minutes. Pour mixture into sterilized jars.
NOTE
Do not boil the mixture as the eggs
will curdle. If curdling occurs simply
whisk in another egg yolk and re-heat.
