Makes 6 scones
3 cups self-rising flour
Pinch salt
125 ml cream
125 ml soda water
1/2 cup guacamole
1/2 cup feta, crumbled
½ cup fresh parsley, chopped
Black pepper
Preheat oven to 220 oC. Mix lightly with a knife the flour, salt, cream, soda water, guacamole, feta, pepper and parsley together.
Spoon mixture into a 6 giant muffin pan (or into cupcake wrappers.) Bake for about 17 minutes, or until a test skewer comes out clean.
Serve with butter.
Recipe and photo: Alma Pretorius
Guacamole
Cottage Cheese
Pickled Jalapeno slices, optional
Cooked Bacon pieces, optional
Grated cheese
On a microwavable plate, place the Big Korn Bites - add the guacamole, cottage cheese, jalapeno slices and bacon - sprinkle with grated cheese and microwave on High for few seconds till cheese is melted.
For bigger portions, use a baking sheet - place in oven under grill till cheese is melted.
1 cup self raising flour
1 large egg
½ cup milk
¼ cup vegetable oil
3 tbsp sun-dried tomato pesto
4 tbsp spicy guacamole (or normal guacamole)
1 teaspoon crushed garlic
1 teaspoon crushed chilies
Salt, pepper
Grated cheese for the top
Preheat oven to 200 oC. Prepare your 6 muffin pan. (I only use tin foil squares .. sprayed) In a bowl, mix the egg, milk, oil, pesto, guacamole, garlic, chilies, salt and pepper together. Add the self raising flour. Mix. Spoon into the muffin pan. Sprinkle the cheese on top. Bake for 15 minutes (or till center is done).
Recipe and photo: Alma Pretorius
