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Essential Self-Raising White Flour500g
500gItem price
50pPrice per unit
£1/kgMost of us will always have a carrot or two in the fridge, and this recipe from Elly Curshen only needs a little carrot, but uses it in a way you might not have tried before.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220ºC, gas mark 7. Line a baking tray with baking parchment. Sift the flour into a large mixing bowl and, using your fingertips, rub in the butter until the mixture resembles fine crumbs. You can also do this by putting the flour and butter into a food processor and giving it a couple of pulses.
Stir in the carrot, 50g cheese, the chives, mustard powder, salt and a few grinds of black pepper. Add the milk a little at a time and, using a knife, gently combine the mixture until you have a soft dough. Try to handle the dough as little as possible. As soon as it comes together, tip out onto a lightly floured surface.
Shape the dough into a disc about 3cm deep, then cut into quarters using a large knife dusted with a little flour. Carefully move the scones onto the baking sheet and brush the tops lightly with beaten egg or milk. Sprinkle with the remaining 25g cheese.
Bake for 25-30 minutes, or until risen and golden and a knife inserted into the side of a scone comes out clean. Serve warm or at room temperature, plain or spread with a swirl of cream cheese. They are also excellent on the following days, split and toasted and topped with poached eggs or roasted tomatoes.
Hide them in sauces.
Add finely grated carrots into dishes such as tomato-based pasta sauces, dal or chilli to make the protein element (meat/lentils etc) go further. The carrot will be almost undetectable – a great way to hide veg for fussy eaters. 2
Revive in water.
If you have a bendy carrot, bring it back to life and regain its crispiness by placing it, root end down, in a large, cold glass of iced water for 30 minutes.
Freeze for later.
Do this as soon as possible after purchasing, when they are fresh and crisp. Wash, trim, scrub or peel and cut into chunks. Blanch in boiling water for 2 minutes, refresh in iced water, dry and store in reusable freezerproof containers. You can then cook directly from frozen.
Typical values per item when made using specific products in recipe
Energy | 2,074kJ/ 496kcals |
---|---|
Fat | 26g |
Saturated Fat | 16g |
Carbohydrates | 49g |
Sugars | 3.8g |
Fibre | 2.9g |
Protein | 15g |
Salt | 1.5g |
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