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Other Recipes

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Cappuccino

You can make cappuccino in your own kitchen using a beater and a saucepan. This takes a little longer than a commercial machine, but tastes just as good. Put half a cup of milk per person into a saucepan and heat over moderate heat until bubbles form and rise to the surface. Meanwhile, make some very strong coffee, either in a plunger or using 1 teaspoon instant and 1/4 cup boiling water per person. Add sugar to taste. Remove milk from the heat when it reaches the right temperature and beat with hand beater (an egg beater will also work) until froth forms. Pour milk into coffee and sprinkle with drinking chocolate powder. You can also heat the milk in the microwave.

Using Stale Bread

Do you realise that bread that is too stale to be pleasant still makes quite acceptable toast? You can also spread it with butter or margarine to which you have added crushed garlic and/or herbs, wrap it in foil and heat in the oven at about 180-200°C (375-400°F) for ten minutes or so and have garlic or herb bread. You can do this with sliced bread and bread rolls as well as unsliced - it doesn't look like the stuff you buy in restaurants, but it tastes fine. Of course, if you have the option of slicing it yourself, make the slices fairly thick.

Scones

This is a very quick, adaptable recipe, perfect for those with a bad attack of examination munchies.

3 cups self raising flour
6 teaspoons margarine or soft butter
1 egg
1 cup milk (or omit the egg and use 1 1/4 cups milk)

  1. Turn the oven on to 220°C and grease a tray with butter or margarine.
  2. Put flour and margarine into a bowl and rub together with your fingertips until the mixture looks like fine breadcrumbs.
  3. In another bowl, beat the egg and milk together until combined ie until there are no visible bits of egg floating in the milk.
  4. Make a well in the centre of the flour mixture and pour in the milk or milk and egg mixture.
  5. Stir with a knife until well mixed. The dough should form a ball which is a bit sticky. If it is too dry, add extra milk. If too wet, add more flour.
  6. Put some flour onto a clean flat surface - the bench top is good, but will need to be cleaned afterwards. Greaseproof paper can be thrown away when you've finished with it. Donot use newspaper as the print will come off on the dough. Flour your hands, then turn the dough out onto the floured surface and knead lightly five to ten strokes is usually enough.
  7. Sprinkle surface lightly with flour and roll out about 2 cm thick with a floured rolling pin (a bottle works well if you don't have a rolling pin - it can be empty or full) and cut into shape, dipping the cutter into flour between each cut. Traditional scones are round, but if you don't have a scone cutter or a glass about the right size, you can cut them into 2.5 cm squares with a knife.
  8. Place on greased tray so they are just touching and glaze with milk. This means putting milk on the top - traditionally done with a pastry brush, but clean fingers work fine and are probably easier to wash.
  9. Bake near the top of the oven for 12-15 minutes until the tops are browned and the sides are no longer sticky. This may even take a little longer.
  10. Remove from tray as soon as the scones come out of the oven and place on a wire rack which has been covered with a clean tea towel. Wrap in tea towel. Serve hot or cold, as desired. Makes about 18.

Variations

  • Scones do not stay fresh very long at room temperature but freeze well and reheat in about 20 seconds on High in the microwave.
  • They can be varied by the addition of 1 cup of dried fruit (dates need cutting up) or 1 cup grated cheese and/or 1 teaspoon mixed dried herbs to the basic mixture.
  • You can also roll the dough out into a rectangle about 1 cm thick, sprinkle with brown sugar, mixed spice and dried fruit, roll up along one of the long sides and cut into 2 cm slices then cook as for the basic mixture.
  • Dumplings can be made using 1 cup flour, 2 teaspoons margarine and 1/3 cup milk. Divide into 8, drop on top of a stew or casserole, cover and simmer about 20 minutes without lifting the lid.