Ephie's cakes and catering

Broccoli and cauliflower salad

Ingredients :
▪½ head broccoli chopped into bite sized florets
▪½ head cauliflower chopped into bite sized florets
▪½ Cup red, yellow, green peppers
▪1 ½ Cup mayonnaise
▪½ cup sour cream
▪1 cup cheddar cheese cubed
▪1 tsp wholegrain mustard
▪1 tbsp Seven Colours Grill Seasoning™
▪¼ cup fresh parsley chopped
▪1 Tbsp sugar/honey

Method :
In a large bowl, combine all dry ingredients.
In a small bowl, whisk together the mayonnaise, sour cream, wholegrain mustard, sugar, parsley and Seven Colours Grill Seasoning. Pour over salad and toss to coat. Refrigerate before serving.

Tip: you can steam brocolli and cauliflower for 3 minutes.

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Scones
Ingredients
2 cups flour ( all purpose or cake )
3 Tbsp white sugar
1/2 cup cold grated unsalted butter (113g)
1/2 cup buttermilk
3 Tbsp custard powder
1 egg
1 tsp vanilla essence
2 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp salt

*All ingredients should be cold .

Instructions
1. In a large bowl sift in flour, baking powder, bicarbonate of soda, custard powder, sugar and salt. Whisk well.

2 . Add butter . Rub it in using your finger tips until you get a crumbly mixture.

3. In a small bowl add buttermilk , egg , vanilla. Mix together. Pour this mixture in the flour mixture.

4. Mix just to combine the wet and dry ingredients together. Then transfer the dough to a slightly floured surface.

5. Spread the dough and slightly flatten it using a rolling pin or your palm .

5. Dip your cookie cutter in flour as you cut out each piece. Place on a prepared baking tray.

6. Brush the top with milk or egg wash .

7. Bake in a preheated at 180 Degrees Celsius for 18 minutes or until slightly golden brown on top .

Note : If you are using salted butter, don’t add salt to the recipe.