Two of my favourites would have to be Plain Scones and Pavlova. Scones were one of the first things
that I learned to cook and I was soon made the families official scone maker as my scones have
always turned out.
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Plain Scones
Ingredients:
2 cups self-raising flour
2 tablespoons butter
1/2 teaspoon salt
1 cup milk
1 egg
Method:
1.) Add salt to flour and sift.
2.) Rub butter into flour (use your fingertips).
3.) Pour all milk into a well in the centre and mix with a knife until a moist dough is formed
4.) Knead. [The recipe says to knead lightly but I knead it quite firmly and thoroughly.
[Note: My cooking teacher at school took marks off me for doing this and told me that my scones
would be rock-hard; however, this is the way I've done it since I was a little kid and they
have always turned out well.]
5.) Roll out the dough until it is about 2.5cm thick and use a floured glass to cut out the scones.
6.) Place the scones on a floured tray and brush them with beaten egg yoke mixed with milk.
7.) Bake in a hot (250°celsius) for 15 minutes (keep an eye on them so that they don't burn).
8.) I think that they're best served warm with butter, strawberry jam and cream.
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Pavlova
Ingredients:
4 large egg whites
1 cup caster sugar
2 teaspoons cornflour
1/2 teaspoon vanilla
1 teaspoon vinegar
Method:
1.) Beat egg whites until they are very stiff.
2.) Beat vigorously while very gradually adding the sugar.
3.) Fold in cornflour with the last of the sugar and mix lightly.
4.) Use cold water to moisten a Pavlova plate and spread the mixture so that it forms a shell.
5.) Place in an oben that has been pre-heated to 200°celsius then set at 125°celsius and bake
undisturbed for about 1 1/2 hours.
6.) After it's cooked, turn off the oven and allow the Pavlova to cool in the oven with the door ajar.
7.) When it has cooled down you can fill the Pavlova shell with whipped cream and arrange strawberries, kiwi fruit, passionfruit and pineapple on top.
that I learned to cook and I was soon made the families official scone maker as my scones have
always turned out.
_______________________________________________________________________________
Plain Scones
Ingredients:
2 cups self-raising flour
2 tablespoons butter
1/2 teaspoon salt
1 cup milk
1 egg
Method:
1.) Add salt to flour and sift.
2.) Rub butter into flour (use your fingertips).
3.) Pour all milk into a well in the centre and mix with a knife until a moist dough is formed
4.) Knead. [The recipe says to knead lightly but I knead it quite firmly and thoroughly.
[Note: My cooking teacher at school took marks off me for doing this and told me that my scones
would be rock-hard; however, this is the way I've done it since I was a little kid and they
have always turned out well.]
5.) Roll out the dough until it is about 2.5cm thick and use a floured glass to cut out the scones.
6.) Place the scones on a floured tray and brush them with beaten egg yoke mixed with milk.
7.) Bake in a hot (250°celsius) for 15 minutes (keep an eye on them so that they don't burn).
8.) I think that they're best served warm with butter, strawberry jam and cream.
_______________________________________________________________________________
Pavlova
Ingredients:
4 large egg whites
1 cup caster sugar
2 teaspoons cornflour
1/2 teaspoon vanilla
1 teaspoon vinegar
Method:
1.) Beat egg whites until they are very stiff.
2.) Beat vigorously while very gradually adding the sugar.
3.) Fold in cornflour with the last of the sugar and mix lightly.
4.) Use cold water to moisten a Pavlova plate and spread the mixture so that it forms a shell.
5.) Place in an oben that has been pre-heated to 200°celsius then set at 125°celsius and bake
undisturbed for about 1 1/2 hours.
6.) After it's cooked, turn off the oven and allow the Pavlova to cool in the oven with the door ajar.
7.) When it has cooled down you can fill the Pavlova shell with whipped cream and arrange strawberries, kiwi fruit, passionfruit and pineapple on top.
