Lockdown baking

We’ve been sharing some of Amelia’s favourite recipes over lockdown. We hope you enjoy them as much as we do!

 

Cheesy Rocket Scones

 

Ingredients:

4 cups self-raising flour, plus extra for dusting
1½ tsp baking powder
1 tsp salt
a pinch of cayenne pepper (optional)
3 handfuls (75g) rocket / arugula or spinach leaves, finely chopped
200g tasty cheese, grated
1 cup chilled cream
1 cup chilled soda water / club soda
a little butter, to serve (optional)
Preheat oven to 200ºC and line a baking tray with baking paper.

Method:

In a mixing bowl combine flour, baking powder, salt and cayenne, if using. Mix in chopped leafy greens and cheese. In a separate bowl or jug combine the cream and soda water / club soda. Make a well in the centre of the dry ingredients and pour in the liquid. Mix with a knife until just combined.

If making in a food processor or electric mixer, pulse together flour, baking powder, salt, cayenne, leafy greens and cheese to combine. Add soda water / club soda and cream, pulsing 3-4 times until mixture just starts to come together.

Turn out onto a lightly floured surface and pat into a rough rectangle about 4cm thick. Cut into 12-16 pieces and place on prepared baking tray. Bake until scones are puffed and golden and they bounce back when pressed (about 15-18 minutes).

Freeze if not using the same day. When ready to use, thaw and reheat for 5 minutes in an oven preheated to 220ºC.

Serve warm or at room temperature, split open and spread with a little butter, if desired. If you have any left over the next day, they are also good split in half, toasted, spread with butter and topped with sliced tomato and a little salt and pepper.

Recipe by Annabel Langbein

Amelia’s note: cut into 3-4 cm pieces as they rise a lot!

 

Butternut Satay Soup

Ingredients:

olive oil 2 tablespoons

onions 2 large, chopped

garlic 3 cloves, chopped

ground cumin, 1 teaspoon

ground coriander 1 teaspoon

curry powder 1 teaspoon (Amelia’s note: also good with garam masala)

chili flakes good pinch

tomato paste 1 1/2 tablespoons

butternut 1.3-1.4kg (skin off), chopped into 3cm chunks

chicken stock 1.25 litres

smooth peanut butter 4-5 tablespoons

lemon juice 1-2 tablespoons

salt

black pepper freshly ground

natural unsweetened Greek yoghurt 1/2 cup (optional)

coriander 1/4 cup chopped to garnish

red chilli 1 large chopped to garnish

Method: 

Heat olive oil in a large saucepan on medium heat. Cook onions and garlic for 5 minutes until onion is soft. Add spices and chilli flakes and fry for a few minutes, then add tomato paste and fry for a further minute. Add a little water at any time if onions or spices are sticking to the bottom of the pan. Add butternut and chicken stock. Bring to the boil, lower heat and cook until butternut is soft, about 15 minutes.

Transfer to a food processor along with peanut butter. Blend until smooth. Season to taste with lemon juice, salt and pepper. (If you have used stock made from stock powder, the soup may not need salt).

Divide soup between bowls and garnish with a dollop of yoghurt if using, and chopped coriander and chilli if using.

*Amelia’s note: yoghurt and coriander add extra deliciousness!

Recipe by Nadia Lim