Round Buttermilk Scones

Self cooking photo

all purpose flour 2 cups sugar 1/4 cup baking powder 1tsp baking soda           1/2tsp salt 1/4tsp butter 1/2 cup - cold vanilla essence 1tsp buttermilk 2/3 cup Method: Whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and rub in the flour with hands. Keep rubbing with hands till it resembles breadcrumbs. Now stir in the cranberries without crushing. Add the buttermilk and vanilla essence stir until just combined. Avoid over mixing. Transfer to a lightly floured surface and knead the dough for half a minute. Now roll the dough into a 7 inches circle and about 1-1/2 inches thick. Use a biscuit cutter to cut into small circles. Transfer to a prepared baking sheet and brush the top with a little milk. Bake in a preheated oven at 200 C for 15 to 20 minutes or until a thin skewer inserted in the center comes out dry. Remove from oven and let it cool completely. Enjoy with jam or sour cream on the side. Serves 10.

Cranberry Scones

Self cooking photograph

all purpose flour	2 cups
sugar	1/3 cup
baking powder	2-1/2tsp
salt	1/4tsp
butter	1/3 cup - cold
dried cranberries	100g
milk	2/3 cup
Method:
Whisk together the flour, sugar, baking powder and salt.
Cut the cold butter into small cubes and rub in the flour with hands.
Keep rubbing with hands till it resembles breadcrumbs.
Now stir in the cranberries without crushing.
Add the milk and stir until just combined. Avoid over mixing.
Transfer to a lightly floured surface and knead the dough for half a minute.
Now roll the dough into a 7 inches circle and about 1-1/2 inches thick.
Cut this circle into 8 triangles.
* Icing sugar can be sprinkled if desire.
Transfer to a prepared baking sheet and brush the top with a little milk.
Bake in a preheated oven at 200 C for 15 to 20 minutes or until a thin skewer inserted in the center comes out dry.
Remove from oven and let it cool completely.
Enjoy with breakfast tea or coffee.
Serves 8.

Vo-lau Vents with Mushrooms & Hollandaise Sauce

Self cooking photograph

Note: Mushrooms can replace diced chicken/ meat.
vo-lau vent cases	6 to 8
onion small	1, chopped
mushrooms	50g, diced
flour	1tsp
salt n pepper	as per taste
butter	1tsp
milk	30 ml
cream	30 ml
coriander or parsley	for garnishing
egg	1 for washing
Hollandaise Sauce:
butter	1 cup, clarified
egg yolk	3
lemon juice	3tbsp
salt	as per taste
black pepper	as per taste
water	1tbsp
Method:
Preheat oven at 180 C.
Egg wash the vol-au vent cases and bake for 13 - 15 minutes.
Heat butter in a pan, add onions and saute.
Now add diced mushrooms and flour; saute.
Stir in milk and cream, cook till the mixture is thick.
Add seasoning and set aside.
When vo-lau vent cases are baked, cut the top cap with a knife.
Now spoon the filling in to the cases.
Serve hot with hollandaise sauce on the top of each case and garnish with coriander or parsley.
Hollandaise Sauce:
Fill the double boiler pan part way with water and bring to a simmer.
In the top of double boiler, whisk the egg yolks.
Add in the lemon juice, salt, black pepper and water.
Add the clarified butter to egg yolk mixture 1 tbsp at a time while whisking constantly.
Now remove this mixture from heat when it reaches a ribbon consistency.
Note: If sauce gets too thick, add 1tbsp of hot water.
Serve hot. Self cooking photograph