Mark is an enthusiastic baker and is sharing some of his favourite recipes that he cooked at his cafe. Some of his inspiration came from his mother’s own recipe book. Linda Sang
250g butter 1 ½ cups of plain flour or equal SR and plain flour 4 tbsp custard powder 4 tbsp icing sugar dash of vanilla
Preheat oven 150C. Prepare tray and line with baking paper.
Beat butter and sugar until very fluffy, then fold in the rest.
4½ cups SR flour 1½ tsp baking powder 1½ cups of cream 1 can of lemonade (any soft drink will do, I tried Passiona, lemonade and Coca Cola, all different).
Cook on 250C for 15 min (or until cooked). If you have a micro/convection oven microwave, cook the scones for an extra 2 minutes and watch them rise further. These scones were very popular at my café.
1kg Rhubarb 25g fresh ginger, finely diced 800g sugar Zest and juice of 1 orange
Place a small plate in the freezer to use for testing the jam.
Cut the rhubarb into 2cm batons. In a large bowl, place the chopped rhubarb, ginger, sugar, juice and zest. Mix well and leave to marinate overnight to release the juices from the … Read more »
https://thetriangle.org.au/wp-content/uploads/2015/10/Jam-2-1-scaled.jpg12802560Darryl Butlerhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDarryl Butler2020-12-08 21:48:592021-01-06 16:13:39Rhubarb and Ginger Jam
One of my favourite things to enjoy over winter is cauliflower. Such a sweet satisfying vegetable. Good for those of us looking at reducing carbohydrates. This recipe for cauliflower couscous can be eaten as a side dish with anything in place of regular wheat-based couscous or potatoes. You can extend the basic dish by adding chick peas or broad beans, chopped tomatoes, rocket and/or baby spinach and you have a gluten-free vegan dish you can eat at room temperature or hot.
Mum’s melting moments
/in Desserts, Recipes /by Darryl ButlerMark is an enthusiastic baker and is sharing some of his favourite recipes that he cooked at his cafe. Some of his inspiration came from his mother’s own recipe book. Linda Sang
250g butter
1 ½ cups of plain flour or equal SR and plain flour
4 tbsp custard powder
4 tbsp icing sugar
dash of vanilla
Preheat oven 150C. Prepare tray and line with baking paper.
Beat butter and sugar until very fluffy, then fold in the rest.
Roll mixture … Read more »
Lemonade scones
/in Desserts, Recipes /by Darryl Butler4½ cups SR flour
1½ tsp baking powder
1½ cups of cream
1 can of lemonade (any soft drink will do, I tried Passiona, lemonade and Coca Cola, all different).
Cook on 250C for 15 min (or until cooked). If you have a micro/convection oven microwave, cook the scones for an extra 2 minutes and watch them rise further. These scones were very popular at my café.
Rhubarb and Ginger Jam
/in Preserves, Recipes /by Darryl Butler(makes 1.3kg)
1kg Rhubarb
25g fresh ginger, finely diced
800g sugar
Zest and juice of 1 orange
Place a small plate in the freezer to use for testing the jam.
Cut the rhubarb into 2cm batons. In a large bowl, place the chopped rhubarb, ginger, sugar, juice and zest. Mix well and leave to marinate overnight to release the juices from the … Read more »
Garlic and Cheese ‘Pull Apart’ Bread
/in Recipes, Starters /by Darryl Butler(Makes 1 loaf)
Ingredients
For the dough:
170mls milk, room temperature
10g sugar
7g yeast
1 organic free range egg, lightly beaten
300g plain flour
5g salt
50g butter, softened
For the butter:
80g softened butter
2 sprigs rosemary, oregano, parsley or your favourite herb, leaves finely chopped
2 cloves garlic, finely chopped
For the top of the bread:
20g parmesan cheese, grated
20g melted butter, … Read more »
Greek Lentil Soup
/in Recipes, Soups /by Darryl ButlerThis is a classic Greek soup eaten in winter all over Greece. My mother says that even though mine is not as thick as hers, it’s tastier!!!
Ingredients
Roast Cauliflower Cous Cous & Almond Macaroons
/in Mains, Recipes /by Darryl ButlerOne of my favourite things to enjoy over winter is cauliflower. Such a sweet satisfying vegetable. Good for those of us looking at reducing carbohydrates. This recipe for cauliflower couscous can be eaten as a side dish with anything in place of regular wheat-based couscous or potatoes. You can extend the basic dish by adding chick peas or broad beans, chopped tomatoes, rocket and/or baby spinach and you have a gluten-free vegan dish you can eat at room temperature or hot.
Roast Cauliflower Couscous serves 4 – 6
… Read more »