The first in a monthly series by members of the CWA Seymour Central branch.April 9, 2014 3:19am
Welcome to Country Cooks, a new occasional column by members of the Seymour Central branch of the Country Women’s Association. Their aim is to provide you with some traditional recipes and variations on the same. This week we look at a CWA favourite, scones, and fig and pear paste, using a fruit that is in season.
Recipe baked by CWA Seymour Central branch president Natasha Thomas and based on the Country Women’s Association of Victoria Cookery Book. The original is used at the Royal Melbourne Show.
To make these delicious scones simply add the cream and milk to the dry ingredients, mixing to a soft dough. Then place the dough onto a lightly floured board, patting it out to a thickness of about 2.5cm.
Next, cut the individual scones with a floured scone cutter before placing in the oven and baking at 200°C for 12 to 15 minutes.
Serve the scones with butter or jam and cream.
One tablespoon of cornflour added to each cup of self raising flour makes the scones lighter.
Some variations to try
To make cheese scones add one-quarter tsp mustard and 65g grated cheese.
To make fruit scones add half a cup of dried fruit such as dates, currants or sultanas.
For wholemeal scones simply replace one cup of self raising white flour with wholemeal self raising flour.
Natasha’s variation on the recipe includes omitting the cornflour and triple sifting the flour, sugar and salt. And when the mixture is ready in the bowl she empties it out onto a floured surface and very lightly kneads the mixture until it all comes together as a dough before patting it out.
FIG AND PEAR PASTE
Recipe based on one from taste.com.au and baked by CWA Seymour Central branch member Ofa Starmans.
Combine the figs with the pear and water using a large saucepan over a high heat, bringing to a boil. Reduce the heat to low and simmer while stirring occasionally for 30 minutes or until the ingredients are tender. Remove from the heat and set aside for 10 minutes, allowing to cool slightly.
The mixture can now be placed in a food processor to be mixed until smooth. The mixture then needs to be weighed - it needs to be the same weight of sugar as the puree for this recipe.
Now combine the puree and sugar in a heavy-based saucepan using a medium to low heat. Cook while stirring for 10 minutes or until the sugar is dissolved. Reduce the heat to a low setting and then stir occasionally for three hours or until the mixture is very thick in texture.
Remove from the heat before setting aside for 30 minutes to cool a bit. ow grease the base and sides of six half-cup (125ml) ramekins and spoon the puree evenly in each one, smoothing the surface. These can be loosely covered with baking paper. Set aside for two days or until the surface is dry to the touch and mixture thick. The paste needs to then be turned out of the ramekins and covered with plastic wrap, storing in the fridge. The paste can be spooned onto a cheese platter and is ideal served with cheese and biscuits.
CWA Seymour Central branch news
For more information about the branch, or membership enquiries, visit CWA Seymour Central Night Branch on Facebook or email email@example.com.
Coca-Cola Amatil has confirmed it will be pressing on with its $100 million redevelopment of SPC Ardmona.
Beautiful weather greeted Tungamah residents for the 18th running of the Tungamah Lions Ten Thousand on Sunday.
When Keith and Marion Grumley and their growing family moved to Tatura on January 18, 1968, little did they know that it would be the start of a long and lasting connection to the town.
A snake was spotted this afternoon.
Rochester Rotary Club has celebrated its 50th birthday in style.
Sorting future of Campaspe pools
A theatre production with a difference is coming to Seymour.
Local athletes will go head-to-head with some of the best competitors from around the world in swimming and athletics in December.
District residents and visitors will be able to enjoy some of the region’s most beautiful private gardens on Sunday.
The 116th annual Cobram Show went off with a bang at the weekend, drawing in crowds from far and wide for two days of fun.
Tomorrow is a Total Fire Ban day in Deniliquin, meaning no fires can be lit in the open and all fire permits are suspended.
Fifty new full-time jobs will be created at Tatura with a multimillion-dollar expansion of the abattoirs expected to be announced today.
Remembering Australian political giant Gough Whitlam who once called on Benalla police to stop then Treasurer Frank Crean on his journey up the Hume to phone the PM.
Discover unbelievable local deals from local businesses every week in the Goulburn and Murray Valley area with Leapon.com.au!
Search properties for sale or rent across North Central Victoria and Southern NSW. Visit your local website for local homes....
Search for published and unpublished photos from McPherson Media Group newspapers and magazines. All our photos are available to purchase.
Place an advertisement in any one of McPherson Media Group's local newspapers.