| Status: | Active, open to new members |
| Coordinator: |
Eve Anstis
Tel: 01242 235833
|
| Group email: | Cookery group |
| When: | Monthly on Wednesdays 2nd Wed at 2:00pm with the venue being rotated at group members' houses. |
Meetings will be held on the 2nd. Wednesday of each month and will rotate between members' houses
Recipes to try!
Have a go, these are certainly different. Bon appetite.
Wild Garlic Scones ( serve with cream cheese and chilli jam)
Ingredients (makes 12)
- 750g self raising flour
- 3g salt
- 3g pepper
- 175g butter
- 2 eggs - beaten
- 250ml semi skimmed milk
- 80g wild garlic chopped (or 4cloves garlic)
Method
- Place flour, butter, salt and pepper into mixer and mix until breadcrumbs ( or rub in with fingertips till breadcrumbs)
- Add wild garlic, add eggs mix well
- Add sufficient milk till mixture comes together - take care not to add too much
- Roll on floured surface till 2.5cm thick, cut out with 70mm scone cutter
- Place on greased baking tray, brush top of scones with milk
- Bake 180 Gas 5 for 15-18 mins
- Serve with cream cheese and chilli jam ( a savoury afternoon tea treat)
Rhubarb and stem ginger scones
Ingredients
- 750g self raising flour
- 1/2 teaspoon baking powder
- 185g caster sugar
- 185g butter
- 200g rhubarb, peeled and diced
- 1 piece stem ginger in syrup, cut into small pieces
- 300ml milk
Method
- Sift flour, baking powder into bowl, add sugar
- Rub in butter until resembling breadcrumbs
- Add rhubarb and ginger. Gradually add milk to make a dough, take care you may not need it all
- Roll out on floured surface. Cut out 10 scones
- Place on greased baking tray, brush tops with milk
- Bake 180 Gas 5 for 20 mins. Enjoy.