BAKED POTATO SALADS

Ingredients:

30ml butter

30ml flower

310ml milk                                

Salt Freshly ground black pepper

Mixed herbs

125ml mayonnaise

6 mediums size potatoes (peeled and boiled)

 

 

Instructions:

1. Preheat the oven to 180⁰C.
2. Spray a 20cm oven dish with baking spray.
3. Melt butter in pan.
4. Add the flower and mix until smooth.
5. Slowly add the milk and stir continuously until the sauce comes to a boil and thickens.
6. Flavour to taste with salt and pepper and mixed herbs.
7. Remove from heat and add the mayonnaise while stirring.
8. Cut potatoes into slices and place in the prepared oven dish.
9. Pour the sauce over the potatoes.
10. Bake for 30 minutes.

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Marmalade Tea Bread Recipe

Ingredients

1½ cups cake flour

2 tsp. baking powder

1 cup castor sugar              

3 eggs

1 cup thick natural yoghurt or buttermilk

zest of 1 lime

1/2 cup oil

6 Tbsp. Rhodes Lime Marmalade OR

6 Tbsp. Rhodes Orange Marmalade

2 Tbsp. boiling water

butter, for serving

Method

1. Preheat the oven to 170°C and grease a medium size bread tin with oil.
2. Line the tin with baking paper and grease again.
3. Beat the flour, baking powder, castor sugar, eggs, yoghurt, lime zest and oil together until smooth.
4. Pour into the prepared tin, spread evenly and bake for 50 minutes or until a skewer comes out clean from the centre.
5. While the bread is baking, heat the marmalade and water to boiling point and simmer for several seconds.
6. Prick the hot bread with a skewer and pour the syrup evenly over.
7. Leave to stand for 15 minutes and turn out.
8. Serve slightly warm with butter.

Useful Tips

1. This bread freezes well.
2. Cut into slices and arrange in an airtight container before freezing.
3. Defrost in the fridge and allow to reach room temperature before serving.
4. Pour the mixture into a greased muffin tin and bake marmalade cupcakes for tea time.

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Buttermilk Scones with Strawberry Jam Recipe

Buttermilk Scones with Strawberry Jam Recipe

Ingredients

2 cups flour

1 Tbsp. baking powder

Pinch of salt

1/2 cup butter, cold

1 extra-large egg

3/4 cup buttermilk

Few drops lemon juice

1 egg, beaten

1/2 cup Rhodes Strawberry Jam

Cream for serving

Method

1. Pre-heat the oven to 200oC and grease a large baking tray with oil or butter.
2. Sift the flour, baking power and salt together twice.
3. Cut the butter into small squares and work it into the flour, using your fingertips, until it resembles bread crumbs.
4. Mix together the extra-large egg, buttermilk and lemon juice and add a little bit at a time to the flour and butter mixture.
5. Use a knife to ‘cut’ the dough together.
6. Remove the mixture from the mixing bowl and place it on a work surface.
7. Bring everything together, using your hands.
8. Use a biscuit cutter to cut out evenly sized scones.
9. Arrange the scones on the greased baking tray.
10. Brush the scones with some of the beaten egg and bake for 10-12 minutes or until done.
11. Allow the scones to cool down and serve with Rhodes Strawberry Jam and whisked cream.

Useful Tips

• For best results, always use cold butter straight from the fridge.
• Don’t ‘overwork’ the dough. Lightly press everything together and don’t knead the dough or handle it too much.

- See more at: http://www.rhodesquality.com/recipes/buttermilk-scones-strawberry-jam-recipe#sthash.vpGXNSpr.dpuf

Buttermilk Scones with Strawberry Jam Recipe

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Three Bean Salad

Make this tasty three bean salad for your next potluck event or picnic.

Ingredients:

• 1 can (15 to 16 ounces) cut green beans, drained
• 1 can (15 to 16 ounces) cut yellow beans, drained
• 1 can (about 16 ounces) red kidney beans, drained
• 1/4 cup chopped green bell pepper
• 1 cup sliced purple onion
• 1/2 cup cider vinegar
• 1/3 cup vegetable oil
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon pepper

Preparation:

Directions for three bean salad
Rinse beans; drain. Combine beans, green pepper, and sliced onion. whisk together remaining ingredients; pour over bean mixture. Toss three bean salad well and chill for at least 4 hours. Store three bean salad in refrigerator.
Three bean salad serves 10 to 12.

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Basic Greek Salad Recipe

This classic salad of tomatoes, cucumber, onion, olives, feta, and oregano gets a crunchy boost from nontraditional romaine lettuce. Try it with some braised lamb or as a starter for your next Greek meal.

To see this recipe with illustrated steps, check out The Basics: How to Make a Greek Salad.

INGREDIENTS

• 1 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
• 2 medium tomatoes, cored, seeded, and large dice
• 1 medium English cucumber, large dice
• 1 cup kalamata olives, pitted and halved
• 1/2 medium red onion, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon), plus more as needed
• 1 1/2 teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 1/2 cup crumbled feta cheese (about 2 1/2 ounces)

INSTRUCTIONS

1. Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside.
2. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small, nonreactive bowl and whisk to combine. Pour over the salad and toss to combine. Taste and season with additional lemon juice, salt, or pepper as needed. Sprinkle with the feta and serve.