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.
Street Rider Night Bus signs have been placed in Shepparton’s central business district to encourage people to use the service that has been cruising along for more than five years.
Police are currently at the scene of a double fatal collision involving two cars in at the Cahill Road, Gilmore Street and Woods Road intersection in Yarrawonga.
Tatura Community House held its annual High Tea fundraiser at the facility on Tuesday, with a full-house present to enjoy a sumptuous morning tea, good conversation and relaxing time together.
The Echuca construction team behind Junction Moama has taken out one of the top honours at a regional building awards ceremony.
Rochester Historical and Pioneer Society hosted an afternoon tea to recognise long-standing members Barrie and Flora Griffin and John and Margaret Harley.
About 7600 residents served by Goulburn Valley Water are affected by a boil-water advisory.
Scone Equine Hospital relaunches local veterinary practice.
A beauty pamper day has raised a whopping $18k to assist local lady Terri Bevan with her ongoing medical costs associated with her brain tumour
A planning scheme amendment to allow the expansion and redevelopment of the IGA supermarket at Heathcote has been approved by the Victorian Planning Minister Richard Wynne.
Cross-border rivals Cobram and Barooga football netball clubs will contest the 38th Cobram Courier Shield this weekend.
An exciting three-hole playoff saw Virginia Lange take a narrow win in the Deniliquin Ladies Golf Championship last Thursday.
The G-MW Murray gravity irrigation system has received 35 per cent and the Goulburn system 42 per cent of allocation from July 1.
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