The Gourmet Edit: Winter
Feasting on hearty stews and buttery sweets, winter is all about comfort food enjoyed in good company.
June is all about celebrating citrus fruits, as they burst into season in winter – grapefruit, lemons, mandarins and navel oranges are in abundance. When life gives you lemons, make lemon curd! All you need is one egg (whisked), 50g butter, 2 teaspoons lemon rind, 60ml lemon juice and 100g caster sugar. Combine the egg, butter, lemon rind and juice and sugar in a small saucepan over low heat and stir for five minutes until the mixture boils and thickens. Remove from heat and strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken. Voila!
What the teff?
Teff is a gluten-free grain from Ethiopia and is the tiniest grain in the world. It is the size of a poppy and comes in two colours – brown and ivory. Teff can be cooked whole and used as a rice substitute, made into a porridge, sprinkled over a salad, blended into a smoothie, or the teff flour can be used as a substitute for flour.
Gone are the days of perfectly matched crockery and cutlery, the 2016 trend of mixed materials in kitchens is spilling into tableware. The key is to have a common thread tying your table settings together – that could be with napkins and floral arrangements in similar tones
in the same colour pallet.
- 3 cups self-raising flour
- 80g butter, cubed
- 1 1/4 cups milk
- Preheat oven to 200°C.
- Line a baking tray with greaseproof paper.
- Sift self-raising flour into a large bowl and, using your fingertips, rub the butter into the flour until the mixture is well combined and resembles breadcrumbs.
- Using your fingertips, make a well in the centre and add 1 cup of the milk. Using a butter knife, stir the milk into the mixture until it forms a soft dough. You may need to add more of the milk to reach the desired consistency.
- Turn the dough onto a clean board or benchtop, which has been dusted in flour. Knead the dough gently until it is soft and smooth and no longer sticks to your hands. But remember not to knead the dough too much or your scones will be tough.
- Using a floured rolling pin, roll the dough out until it is 2cm thick. Using a round cookie cutter (about 5cm), cut out 16 scones.
- Place the scones onto the baking tray, so they are only just touching. Sprinkle tops with a little plain flour.
- Bake for 20 to 25 minutes or until they are lightly golden.
- Serve warm with jam and cream, and a cuppa.