Lovely pastry tutorial from My Spar

Pastry tutorial: http://bit.ly/17KDmMS

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BULLS-EYE SAVOURIES

An excellent stand-by recipe for those pre-dinner savouries, picnics, Book Club meetings and so on.

Ingredients:
120 g SPAR cake flour (250 ml)
125 g SPAR butter or margarine
125 g SPAR cheddar cheese, grated (250 ml)
1 pouch SPAR pitted green manzanilla olives
6 peppadews (baby sweet peppers), quartered



Method:
1. Pre-heat oven to 180 ° C. Lightly coat a large baking tray with baking spray.
2. Tip the olives into a sieve, and set aside over a bowl, for the brine to drain off thoroughly.
3. Squeeze a slice of peppadew through the wider hole of each olive, to completely fill each centre.
4. Combine the flour, butter and cheese by hand, or in a food processor, to obtain a smooth ball of dough.
5. Pinch off small amounts of pastry and enclose a stuffed olive in it, rolling gently on the worktop to achieve a ball the size of a large marble.
6. Bake the balls spaced apart, on the prepared baking tray, in the pre-heated oven for 15 minutes.
7. Lift using an egg lifter after a few minutes of cooling.
8. Serve warm or at room temperature.

Hints and tips: Swop the peppadew for finely shredded biltong when stuffing the olives, to add a meaty flavour twist surprise.
If using your hands to rub the dough ingredients together, grate the cold butter or margarine block directly onto the flour, using a cheese grater. The rubbing in process is so much easier then.
Do not roll the dough layer around the olive too thickly, or it will not bake through well.
Preparation time: 20 minutes
Cooking time: 15 minutes
Recommended wine: sherry or wine

Visit http://www.spar.co.za/Recipes/ for more great recipes.

Buttermilk Sponge

A fluffy texture, with a homemade farm-style flavour; just perfect for a winter dessert.

Ingredients:
50 g SPAR butter, soft
200 ml SPAR castor sugar
5 X-Large SPAR eggs, separated
500 ml buttermilk (1 carton)
1 SPAR vanilla pod, split open lengthwise
60 ml SPAR cake flour
1 ml salt
250 ml chilled SPAR long-life cream

Method:
1. Pre-heat oven to 160 ° C. Lightly grease a fairly shallow but large oven dish.
2. Beat the butter and sugar together, and then mix in the egg yolks and buttermilk thoroughly.
3. Scrape the vanilla seeds from inside the pod, directly into the mixture, and then gently blend in the flour and salt.
4. Beat the cream and egg whites separately, until stiff peaks form. Lightly fold them both in evenly to the buttermilk mixture, ensuring a fluffy consistency is maintained.
5. Pour this mixture into the prepared dish, placed in a larger surrounding dish with water poured in to reach at least halfway up the sides of the dessert oven dish.
6. Bake for 1 – 1 ¼ hours.
7. Serve immediately, with honey or warmed jam drizzled over.

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