Irish-style Scones

Ingredients

3 eggs, divided
1/2 cup whipping cream
1/2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter
1/4 cup finely chopped pitted dates
1/4 cup golden raisins
1 teaspoon water
orange marmalade
whipped cream or crème fraiche

Method

  1. Preheat oven to 375°F.
  2. Lightly grease large baking sheet or line with parchment paper.
  3. Beat 2 eggs, cream and vanilla in medium bowl until well blended.
  4. Combine flour, baking powder and salt in large bowl.
  5. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dates and raisins. Add cream mixture. Mix just until dry ingredients are moistened.
  6. Knead dough with floured hands four times on lightly floured surface.
  7. Place dough on prepared baking sheet. Pat into 8-inch circle. Gently score dough into six wedges with sharp wet knife, cutting three-fourths of the way into dough.
  8. Beat remaining egg and water in small bowl. Brush lightly over dough.
  9. Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on wire rack. Cut into wedges. Serve warm with marmalade and whipped cream.

Makes 6 scones.

Source: Irish Cooking Bible


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Lemon Cheesecake with blistered Peaches

Ingredients

160 g almonds
1/2 cup white rice flour
80 g unsalted butter, chopped
2 tablespoons honey
2 peaches, halved and stones removed
2 tablespoons raw sugar

Filling

1 cup fresh ricotta
150 g cream cheese
2 egg yolks
1 teaspoon finely grated lemon rind
1 teaspoon vanilla extract
2 tablespoons white rice flour
1/2 cup maple syrup

Method

  1. Preheat oven to 160°C (320°F).
  2. Place the almonds in a food processor and process until fine.
  3. Add the flour, butter and honey and process until a sticky dough forms.
  4. Turn out the dough and press into the base of a 12-cm X 35-cm rectangular loose-based tart tin.
  5. Bake for 20 minutes or until golden.
  6. Remove from the oven and reduce the oven temperature to 150°C (300°F).
  7. Make the filling. Place the ricotta, cream cheese, egg yolks, lemon rind, vanilla, flour and maple syrup in a food processor and process until smooth.
  8. Spread t he filling over the base and bake for 20 minutes or until. just set.
  9. Sprinkle the cut side of the peaches with the sugar and place on a baking tray. Place under a preheated hot grill (broiler) for 5 minutes or until golden and slightly blistered.
  10. Remove the cheesecake from the tin, slice and serve with the peaches.

Makes 6 servings.

Source: Donna Hay


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Crown Pork Roast with Potato Dumplings

Ingredients

1 kg crown roast of pork, bones trenched
salt
garlic
caraway seeds
1 tbsp flour
2 cups beef stock

Potato Dumplings

500 g potatoes, peeled
50 g fine semolina
150 g plain flour
2 egg yolks
30 g butter
salt

Method

  1. Make the dumplings. Peel the boiled potatoes and press through a strainer. Mix with semolina, flour, egg yolks, butter and salt and make a dough. Leave to rest for a while, then form with your hands dumplings and cook it in boiling, salted water. Set Aside and keep warm.
  2. Preheat the oven to 350°F.
  3. Brush the meat lightly with salt, garlic and caraway. Place the roast in a shallow roasting pan. Cover the tops of the bones with small pieces of aluminium foil to keep them from burning. Roast, basting occasionally with the pan juices. The crackling should be crisp and the meat tender and juicy.
  4. Transfer the meat to a carving board, cover loosely with foil and leave to rest for 15 minutes.
  5. Meanwhile add to the pan juices beef stock, bring it to a hard boil, sprinkle with flour and stir until the sauce thickens. Season to taste. Serve with potato dumplings.

Makes 4 servings.

Source: Culinary Austria


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Banana Cones

Ingredients

11-1/2 oz very ripe bananas, peeled
4/5 cup coconut milk
1-1/2 oz rice flour
4-1/2 oz sugar
1/2 tsp salt
3 oz grated coconut, preferably fresh
2 banana leaves
30 toothpicks

Method

  1. Mash the banana in a bowl and add the coconut milk, rice flour, sugar, salt and 2 oz grated coconut. Mix well.
  2. Cut 15 circles, each 6-inch in diameter from the banana leaf and then cut the circles in two equal halves.
  3. Form cones with the half circles of banana leaf, and fasten them with a toothpick, then fill them with the prepared mixture. Decorate the tops with the rest of the grated coconut.
  4. The cones should be steamed in a vertical position in a steamer for 7 minutes (a holder can be improvised with a metal rack), then transfer to a serving dish.

Makes 30 pieces.

Source: The Blue Elephant Cookbook


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Bibinka – A Filipino Cheesecake

Ingredients

14-oz can unsweetened coconut milk
6 oz sugar
3 eggs, beaten
8 oz plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
4 oz Edam cheese
4 oz butter
4 tablespoons desiccated coconut
4 tablespoons caster sugar
glace cherries to decorate

Method

  1. Line a 9-inch springform or loose-bottomed tin with greaseproof paper.
  2. Stir the coconut milk (it usually separates in the can) until well blended in a bowl. Add the sugar and stir well, then stir in the beaten eggs.
  3. Sift the flour, baking powder, bicarbonate of soda and salt into another bowl. Beat the flour mixture into the coconut milk mixture until smooth.
  4. Pour the combined mixture into the tin and bake in a moderately hot oven (190°C, 375°F) for 45 minutes.
  5. Meanwhile, grate the cheese on a fine grater and melt the butter. Sprinkle the cheese evenly over the cake and return it to the oven. Bake for another 15 minutes, then pour half the butter over it. Bake for a further 15 minutes and pour the rest of the butter over the cake. Bake for another 15 minutes.
  6. Remove the cake from the oven. Combine the desiccated coconut and caster sugar and sprinkle the mixture over the cake. Let the cake cool in the tin. Decorate with cherries.

Makes 8 to 10 servings.

Source: Cheesecakes


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