Food & Wine
Two quick and easy recipes to spoil mum
750 ml cake flour
25 ml baking powder
4 ml salt
1 ml cayenne pepper
500 ml grated cheddar cheese
200 ml plain low-fat yoghurt
150 ml fresh cream
1 extra egg, lightly beaten for brushing
Preheat oven to 200°C. (Ask dad to help). Sift the flour, baking powder and salt together. Add the cheese and mix through. Beat the eggs, yoghurt and cream together. Make a well in the centre of the dry ingredients and then add the liquid. Lightly cut the liquid into the flour with a knife (be careful) until mixed through. Turn out onto a lightly floured surface and lightly pat into a 25 mm thickness. Cut out small rounds using a cookie cutter or the edges of a glass. Line a baking tray with Glad Baking paper and place the scones on top, leaving 15 mm spaces in between to allow for rising. Lightly brush the tops with the extra beaten egg. Bake for 10 to 15 minutes or until skewer comes out clean when inserted and scones are light golden in colour. Remove from oven (here’s where you call dad for help again) and allow to cool. Cut in half and serve with a topping you know your mum will love. Here are some suggestions …
Cream cheese and smoked ham: Spread the cream cheese over the scones and top the ham. Garnish with sliced spring onion.
Cream Cheese and bacon topping: Spread the cream cheese over the scones and top with sliced biltong (we bet dad will love this one, too).
Cream Cheese and tomotoes: Spread the cream cheese over the scones and top with half a cherry tomato and a grinding of black pepper.
How easy was that! Here’s another one.
CHEESY BREAKFAST MUFFINS
500 ml cake flour
15 ml baking powder
2 ml salt 1 ml cayenne pepper
2 ml freshly ground black pepper
15 ml dried mixed herbs or 20 ml fresh chopped mixed herbs
45 ml spring onions, chopped
1 red pepper, seeded and chopped
250 ml (100g) grated cheddar cheese
125 ml milk
125 ml sunflower oil
125 g mini Rosa tomatoes
Preheat oven to 190°C (Daaadddd). Sift all the dry ingredients except the herbs together. Add the herbs, onions, peppers and cheese. Beat the eggs, milk and oil and add to the dry ingredients until flour is moist. The batter must still be lumpy, so mix very lightly. Fill the hollows of a greased muffin tin up to a quarter full. Place a tomato in the centre of each hollow on top of the batter. Fill with the remaining batter up to two thirds full (what fun is this … you’re doing your fractions homework at the same time!). Bake for 20 to 25 minutes or until muffins spring back when gently pressed with the finger. Allow to cool. Cut muffins in half and spread with cream cheese.
If you’ve got any left over, simply close the muffins and wrap them up with Glad Style Wrap or place in a Glad Sandwich Bag. That way, mum can have one the next day with her morning tea, or you can take them to school in your lunchbox.
Really want to impress mum? Here are some hints and tips from GLAD …
For a quick and easy way to pipe chocolate, place chocolate in a GLAD Oven Bag and melt in the microwave. Snip the corner with sharp scissors and pipe through the hole. (Easy peasy … do this on biscuits for a mum-and-son afternoon treat).
Make chocolate dipped strawberries and refrigerate on a plate or tray lined with GLAD Bake and Cooking Paper so they don’t stick to the plate (this one’s also nice for you to do for mum on Mother’s Day).
If you’re making mum a Mother’s Day cake or dessert using a mould, line it with GLAD Bake and Cooking Paper to stop it from sticking or for an interesting patterned effect
Tell mum when she’s entertaining she should line her baking trays with GLAD Bake and Cooking Paper to reheat finger food that she’s pre-prepared and frozen
When she’s roasting vegetables or cooking chips, she should line the tray with GLAD Bake and Cooking Paper … they won’t stick, and there’ll be no cleaning up, too. Yay.