This recipe isn't really much of a recipe at all. It's just an amalgamation of two intense flavours tempered with little "toasties" :-)
To make:
- Zoesh about 8 tomatoes in a food processor and then simmer them on the stove for ten minutes with some salt.
- Garnish with fresh basil (in fact, just after this photo was taken, I threw in a whole handful of basil leaves and it was sublime!)
- Top with a mini gluten-free "toastie" (recipe below), which are just slices of day-old homemade potato flour scones drizzled with olive oil and grilled till crispy in the oven. (Crumbled cream crackers, croutons or melba toast would make a great substitution if you're blessed enough to be able to eat gluten).
Scones
(gluten-free)
(gluten-free)
Makes 12
This recipe comes from a TV show which used to air on South African TV when I was little called "Kideo", presented by the lovely Natasha Sutherland (the ex-wife of that philandering, ridiculously corny singer, Steve Hofmeyr) and a talking donkey puppet called Mr Chinwag!
You cannot ask for a simpler, more reliable recipe, which makes soft, delicious scones when baked with cake flour. Obviously, having to de-glutenise the recipe changes things a little.
Yes, the recipe is still reliable. Yes, the scones are still mouthwateringly soft WHEN EATEN STRAIGHT OUT THE OVEN AND STILL WARM! As soon as these reach room temp and you've only used potato flour, they get rigid. BUT that's what makes them perfect for slicing and grilling into "toasties", so it's a win-win situation :-)
Ingredients:
This recipe comes from a TV show which used to air on South African TV when I was little called "Kideo", presented by the lovely Natasha Sutherland (the ex-wife of that philandering, ridiculously corny singer, Steve Hofmeyr) and a talking donkey puppet called Mr Chinwag!You cannot ask for a simpler, more reliable recipe, which makes soft, delicious scones when baked with cake flour. Obviously, having to de-glutenise the recipe changes things a little.
Yes, the recipe is still reliable. Yes, the scones are still mouthwateringly soft WHEN EATEN STRAIGHT OUT THE OVEN AND STILL WARM! As soon as these reach room temp and you've only used potato flour, they get rigid. BUT that's what makes them perfect for slicing and grilling into "toasties", so it's a win-win situation :-)
Ingredients:
- 2 cups flour
- (if you're using normal cake flour made from wheat OR a gluten-free cake flour mix which you can substitute cup-for-cup, follow recipe as is. However, if you are using only potato flour, you will need to allow for about 1 cup of milk or just over).
- 1/2 tsp bicarb + 1 tsp creme of tartar
- 3/4 cup milk
- 1/2 cup oil
- 1 egg
- 1/4 tsp salt
- Beat egg & mix all ingredients together with a spoon.
- Bake in a buttered cup-cake pan for 12 - 15 minutes (or till golden) at 175 to 180 degrees Celsius.
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