Fruit Salad

Published on
04 November 2020
jtg
jtg

This can be prepared the night before and will keep in the fridge for 2 -3 days. We use orange (peeled and segmented), grapes, plums and kiwi. Apples and pears can be used but these need to be covered with a little lemon juice if being kept overnight to prevent discolouring. This can be done by putting the apple and pear in a food bag with a squirt of lemon juice and shaking to ensure even coverage. Any fruit can be used, though avoid bananas unless the salad is being eaten immediately. Oranges will provide their own juice, however a small amount of fresh fruit juice can be added to the fruit if not using oranges. Serve on its own or with a large spoonful of natural yogurt for a tasty breakfast or after school snack.
Richard’s Buttermilk Scones (recipe from Richard Hunt, Devon Scone Company)

Ingredients (makes 20 large scones):

  • 1kg Strong Plain flour
  • 75gm Baking powder
  • 125gm Unsalted butter
  • 125gm Milk powder
  • 125gm Caster sugar
  • 750ml buttermilk
  • Egg to glaze

Method:

  1.  Preheat the oven to 190c, Gas Mark 7 or 175c for a fan-assisted oven
  2. Rub the butter into the dry ingredients until it resembles breadcrumb like texture
  3. Gently add the buttermilk and work into a soft dough, do not overwork or the dough will become tough
  4. Roll out gently to 1 and a half inches thick and cut with a straight cutter
  5. Glaze with beaten egg and bake for 15-20 minutes until well risen and golden brown

This can be prepared the night before and will keep in the fridge for 2 -3 days. We use orange (peeled and segmented), grapes, plums and kiwi. Apples and pears can be used but these need to be covered with a little lemon juice if being kept overnight to prevent discolouring. This can be done by putting the apple and pear in a food bag with a squirt of lemon juice and shaking to ensure even coverage. Any fruit can be used, though avoid bananas unless the salad is being eaten immediately. Oranges will provide their own juice, however a small amount of fresh fruit juice can be added to the fruit if not using oranges. Serve on its own or with a large spoonful of natural yogurt for a tasty breakfast or after school snack.
Richard’s Buttermilk Scones (recipe from Richard Hunt, Devon Scone Company)

Ingredients (makes 20 large scones):

  • 1kg Strong Plain flour
  • 75gm Baking powder
  • 125gm Unsalted butter
  • 125gm Milk powder
  • 125gm Caster sugar
  • 750ml buttermilk
  • Egg to glaze

Method:

  1.  Preheat the oven to 190c, Gas Mark 7 or 175c for a fan-assisted oven
  2. Rub the butter into the dry ingredients until it resembles breadcrumb like texture
  3. Gently add the buttermilk and work into a soft dough, do not overwork or the dough will become tough
  4. Roll out gently to 1 and a half inches thick and cut with a straight cutter
  5. Glaze with beaten egg and bake for 15-20 minutes until well risen and golden brown

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