Blueberry scones
A must for afternoon tea, bursting with fruit and tangy lemon curd MAKES 10 READY IN 30 MINS, PLUS COOLING PRICE PER SERVING 14p
l 125g self-raising flour, plus extra to dust l ½tsp baking powder l 25g unsalted butter, plus extra for greasing l 50g blueberries l 25g caster sugar l 75ml semi-skimmed milk l 100g light mascarpone l 2tbsp fat-free fromage frais l 50g lemon curd 1 Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray. 2 Sift together the flour and baking powder. Rub in the butter until it resembles breadcrumbs. Stir in the blueberries and the sugar. Add the milk, reserving 2tsp; mix to a dough. 3 Dust a work surface with flour; pat the dough to 1.5cm thick. Cut into 10 rounds with a 5cm cutter. 4 Arrange on the tray and brush with the reserved milk. Bake for 15-18 mins until golden. Cool on a rack. Mix the mascarpone and fromage frais. Split the scones and fill with this mixture and the lemon curd. Energy 518kJ 124kcal
5.3g
Each 48g serving contains Fat Saturates Sugars
3.4g
5.8g 0.20g
Salt
6%
Med
8%
High
Med
Med
17%
6%
3%
of your reference intake Typical energy values per 100g: 1,079kJ/258kcal
18 | ASDA.COM/GROCERIES
Fresh cream jewelled eclairs
Flavoured with coffee, rose and pistachio, these treats taste as good as they look MAKES 14 READY IN 1 HR 15 MINS, PLUS COOLING PRICE PER SERVING 29p
l 50g unsalted butter, cut into cubes l 75g Asda Strong White Bread Flour, sifted l 2 large eggs, beaten l 150g fondant icing sugar l 1tsp Extra Special Brazilian Coffee Extract l Dr. Oetker Extra Strong Food Colouring Gel in Violet and Green l 20g Asda Gold Crunch sprinkles l 50g pistachios, chopped l 2g rose petals l 200ml whipping cream
1 Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper. 2 In a pan, bring the butter and 150ml cold water to the boil. Remove from the heat. 3 Add the flour; beat with a wooden spoon until the mixture forms a dough ball that leaves the sides of the pan clean. Cool for 15 mins. 4 Gradually beat in the eggs to get a stiff dough. Put in a piping bag with a 1cm plain nozzle. Pipe 14 eclairs, each 8cm long, onto the trays. 5 Bake for 25 mins without opening the oven so the eclairs puff up. Cut a small slit in the side of each to
release steam. Bake for 4 mins more. Cool on a rack. 6 To decorate, put 50g of the icing sugar into a bowl and stir in the coffee extract until it forms a thick paste. Divide the rest of the icing sugar between 2 bowls; add a drop of violet gel to one and green to the other. Add 1-2tsp cold water to each bowl and stir into a paste. 7 Spread the icing on top of the eclairs; allow to set for 5 mins. Sprinkle the coffee icing with gold crunch, the green with pistachios and the violet with rose petals. 8 Whip the cream and put in a piping bag with a round nozzle. Split the eclairs down one side and pipe in the cream. Serve within 1 hr. Energy 712kJ 170kcal
9%
Each 47g serving contains Fat Saturates Sugars
Salt
High
Low
10.3g 5.6g 12.2g 0.05g 15%
High
28%
High
14%
1%
of your reference intake Typical energy values per 100g: 1,515kJ/362kcal
