A great scone recipe using gluten free flour and lemonade. Use a good flour blend- the better the mix the better the scones. Also do not overmix as it will make a heavy scone (what my Dad calls a “doorstopper” ). This is an Australian recipe and uses bubbley lemonade soda/soft drink- not the traditional lemonade made on real lemons and sugar. I use “Orgran” brand flour for this recipe. After the first review on this recipe, I have made the scones again. The oven temperature is correct and the recipe worked fine. I have posted some photos now. Similar recipes on this site also use the same oven temperature. I have recently had the temperature on my oven tested and corrected. The temperature stated in this recipe is correct. You could use a lower temp and cook for longer. The quick cooking gives a firm outer layer and a beautiful soft steamy centre- perfect straight from the oven
A deliciously different recipe for spiced nuts which I came across this afternoon in the current issue of the Australian magazine ‘Woman’s Day’, and with my usual impatience just had to make this evening, with a few modifications – minus the chilli powder to meet our taste preferences – but I’d certainly make these complete with the chilli powder for friends, and have left the chilli powder in as an ingredient. In making these, I increased the garlic from 1 to 2 cloves, and I minced it rather than crushing it. I used cashews, macadamias and hazelnuts. Why, oh why do I keep buying all these magazines each week? Spot on if you guessed to check out their latest recipes! And it was worth buying this week’s just to have found this recipe! These would be demolished very quickly if served with other appetisers and drinks, and they’d be a great addition to salads and stir-fries – if they lasted that long! 🙂 Don’t add salt – or add it sparingly – if your nuts are already salted.
These were my favourite–Mum use to make them often. I always loved the melted caramel on the top. Cook time for me is usually 12 minutes.
My adaptation of Huey’s Italian version of the classic “hot” dog. Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar.
A simple variation which makes all the difference in flavour to basic mashed potatoes. Adapted from the Australian Women’s Weekly Casseroles cookbook.
