Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Espresso Garden Cafe at Mitre 10 Mega
Gluten-free cheese scone
Ingredients
850g Bakels gluten-free flour
250g grated butter
1kg grated cheese
5 cups milk
3 tsp baking powder
2 tsp salt
Method
Grate butter and mix with cheese. Roughly rub butter and cheese in with flour, salt and baking powder.
Finally combine the milk until scones can be moulded.
Roll each scone the size of a tennis ball and bake at 170deg for 20-25min or until golden.
Recipe requested by Lennie Anderson from Dunedin.
Recipe provided by Callan Lloyd at Espresso Garden Cafe at Mitre 10 Mega.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to:
Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin.
Fax: 474-7422
or email: odt.features@odt.co.nz
Include your name, address and a daytime telephone number, and we will request it.
