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Entrees Mains Preserves Desserts
Pam’s Recipes
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Entrees Mains Preserves Desserts
Entrées1.
MainsBeefCornish Pasties with Scotch Fillet
SteakChickenChicken, Chive, & Corn Fritters One-pan Chicken
with sautéed
tomatoesEggBacon, Egg, & Spinach PieSalmonSmoked Salmon
Pancake Rolls
PreservesSuperfast Strawberry JamTomato Chutney
DessertsBasic SconesBerries Summer PuddingPeaches Peach and
Coconut CupcakesUpside-down Peach Tart
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Entrees Mains Preserves Desserts
One-pan Chicken with Sautéed Tomatoes
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Entrees Mains Preserves Desserts
Bacon, Egg, & Spinach Pie Chicken, Chive, & Corn
Fritters
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Entrees Mains Preserves Desserts
Smoked Salmon Pancake Rolls
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Entrees Mains Preserves Desserts
Cornish Pasties with Scotch Fillet Steak
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Entrees Mains Preserves Desserts
Tomato Chutney
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Entrees Mains Preserves Desserts
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Entrees Mains Preserves Desserts
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Entrees Mains Preserves Desserts
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Entrees Mains Preserves Desserts
Basic Scones
3 cups (450g) self-raising flour, sifted½ cup (110g) caster
sugar100g cold butter, chopped1¼ cups (310mL) milkstore-bought
raspberry jam and double cram, to
serve
• Preheat oven to 180oC. Place the flour and sugar in a bowl and
mix to combine. Add the butter and use your finger tips to rub it
into the flour until it resembles fine breadcrumbs.
• Make a well in the centre and pour in the milk. Use a butter
knife to gradually mix the milk into the flour mixture until just
combined.
• Turn out onto a lightly floured surface and gently bring the
dough together. Roll out to 2cm-thick and use a 5cm-round cutter to
cut out 14 rounds.
• Place the scones close together on a baking tray lined with
non-stick baking paper and bake for 20-25 minute sor until cooked
when tested with a skewer. Serve with jam and cream. Makes 14.
Super-fast Strawberry Jam
1 kg strawberries (hulled)1 kg CSR jam setting sugar1 knob (10g)
butter
• Crush strawberries coarsely with a potato masher or
blender.
• Place strawberries dan sugar in a large heavy-base 6 litre
pot.
• Heat mixture over a low heat until sugar is dissolved. Do not
allow to boil.
• Add the knob of butter then increase heat and bring to a full
rolling boil (a boil that cannot be stirred down).
• Boil for 4 minutes only. Test for set by putting a small
amount on a cold plate and gently pushing your finger through – do
not take the jam off the boil until the surface wrinkles.
• Remove from heat, skim off any foam, and bottle in
pre-sterilised jars.
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Entrees Mains Preserves Desserts
Summer Pudding
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Entrees Mains Preserves Desserts
Upside-down Peach Tart
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Entrees Mains Preserves Desserts
Peach and Coconut Cupcakes
