RECIPES
WHITE CHOCOLATE AND
BERRY SCONES
Makes approx 10 - 12
INGREDIENTS
2 cups/300g Plain flour
1 tablespoon baking powder
2 tablespoons caster sugar
90g chilled butter, cut into very small cubes
½cup white choc bits ¾ cup milk
1 cup fresh blueberries
1 tablespoon extra milk for glazing
METHOD
1.
2.Assemble mixer using scraper beater.
3.Using Kneading/ Folding setting, mix flour, baking powder and caster sugar together until well combined, about 30 to 40 seconds.
4.Add cubed butter, mix until mixture forms breadcrumb like texture,about 40 to 50 seconds.
5.Add choc bits and milk, mix until just combined, about 20 seconds. Do not overmix.
6.Remove bowl from base and gently knead through berries.
7.Press dough out on a well floured board. Cut into 4cm rounds and place together on a baking sheet that has been lined with baking paper. Brush the top of scones lightly with extra milk.
8.Bake for 20 to 25 minutes or until golden brown and well risen. Remove from oven and cover with a clean tea towel.
9.Serve scones warm with freshly whipped cream or ricotta.
SWEET CORN FRITTERS
Serves 6
INGREDIENTS
2 x 60g eggs
1 x 440g can creamed corn 1¾ cups (265g) plain flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons oil
Freshly ground black pepper
METHOD
1.Assemble mixer using scraper beater.
2.Using Light Mixing setting, beat eggs, and creamed corn until just combined.
3.Sift flour, baking powder together and salt.
4.Using Folding/Kneading setting, slowly add sifted ingredients to egg mixture, mix until combined, about 1 minute.
5.Heat 1 tablespoon oil in a
6.Remove from pan and drain on absorbent paper towel. Repeat with remaining mixture adding remaining oil when required.
7.Serve fritters with scrambled eggs, smoked trout, sliced avocado and sprinkled with sea salt.
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