|
|
| Recipes |
Savory Scones
by Chummy
6ozs Self Raising Flour
1oz
Margarine
4ozs Grated Mature Cheddar Cheese
One medium egg
Two
tablespoons of milk
Pinch of Salt and Pepper
Half teaspoon of mustard
powder
1. Heat oven to 220 degrees
C.
2.Grease a baking tray
3. Mix flour and seasonings, rub
in margarine.
Stir in cheese reserving a little for the top.
4.
Mix a soft dough with egg and milk.
5. Roll out to half an inch
thickness and cut into triangles
6. Place on a baking tray and brush
with egg and milk
and sprinkle with cheese
7. Bake for between 10
to 15 minutes until golden brown.
|
Apricot and Almond Meringue
by Iris
King
50g (2ozs) preserved or dried apricots
50g
(2ozs) whole blanched almonds
225g (8ozs) caster sugar
Egg whites from 4
medium eggs
1. Dice apricots into 1/4" (7mm)
pieces
2. Chop almonds into rough quarters
3. Line two
baking sheets loosely with silicone paper
4. Whisk the whites until
they form soft waves, then gradually add the sugar and continue whisking until
the mixtures forms peaks.
5. Fold in the apricots and almonds, then
divide the mixture between the baking sheets, forming each portion into a disc
about 8" (20cms) in diameter with a rough peaky surface.
6. Bake at
135 degrees c for 50 minutes. When cold, sandwich together with whipped
cream.
7. Serve on a silver dish or china plate with pouring cream
served separately. |
|
|
