Caroline's waste not wedges - Lindfield Life's November recipe

By Caroline Young

Certain cooked left-overs such as carrots, sweet potatoes or onions, if well mashed or pureed, can add a delicious flavour to a simple scone recipe. I like to serve it warm, split and buttered.

You will need:
225g self raising flour
200g pureed vegetables
1tsp baking powder
50g butter
75ml milk

Method:

• Preheat oven to 200° and place a baking sheet inside to heat up

• Sift 225g self raising flour with 1tsp baking powder and a good pinch of salt

• Rub in 50g butter to make coarse crumbs

• Whisk the puree into 75ml milk and add to the dry ingredients, stirring to make a soft dough. If needed, add a little more milk – you are aiming for a dough you can knead and shape into a circle about 15cm.

• Place on the hot baking sheet and quickly make deep cuts to make 6-8 wedges (do not cut all the way through)

• Brush with beaten egg or milk and bake for 15-20 min or until well risen and golden brown

Orange and ginger-glazed Salmon

Recipe featured in Lindfield Life - Aug 2012 - by Caroline Young - Serves 4

Spoon 4tbs each of orange juice, soy sauce, cream sherry and Dijon mustard plus  2tbs  each of grated root ginger and honey into a freezer bag.  Add 4 skinned salmon fillets, turning to coat on all sides with the marinade. Refrigerate for 30 min. Using a fork remove fish from the bag and grill or cook on the bbq. Bring remaining marinade to the boil and spoon over the cooked fish.