Castor Sugar | Bunbury Farmers Market

A Crêpe with Lemon Curd & Berries

Batter Ingredients:
6 eggs beaten
2 cups plain flour
1 tablespoon melted butter
Approx 600 mls Milk
Pinch salt

Batter Method:
Mix eggs, salt and ¾ of the milk together and add to the flour to make a smooth thin batter. (Add more milk if necessary.)Add melted butter last. Heat the pan until hot with a dash of oil. Ladle batter into the pan to form a large round crepe. Cook on side till golden brown and turn, cook for a few seconds and remove. Repeat till the batter is used and put aside.

Lemon Curd Ingredients:
100g butter
1 ½ cups castor sugar
1 tablespoon fresh lemon zest
1/3 cup fresh lemon juice
2 eggs lightly beaten

Lemon Curd Method:
Place butter, sugar, lemon zest and lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure it doesn’t touch the water. Cook stirring constantly with a wooden spoon until sugar dissolves. Remove from heat. Whisk in eggs return to heat. Cook stirring with a wooden spoon for 8 minutes or until mixture thickens and coats the back of the spoon. Remove from heat and cool. Serve with crepes and fresh berries

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Cheesy Bacon Mini Muffins

Ingredients:
2 Eggs
4 rashers of short cut bacon, finely chopped
1 bunch Spring Onions, finely chopped
2 cups SR Flour
1 teaspoon baking powder
2 tablespoons castor sugar
¼ cup tasty cheddar cheese
¼ cup Mozzarella cheese
½ cup milk
½ cup Wellyboot Extra Virgin Olive Oil
¼ cup Sour lite cream
1 tbls Wellyboot Extra Virgin Olive Oil

Method:
Preheat oven to 200 degrees c. Lightly grease 12 capacity mini muffin pan. Heat oil in frying pan over medium heat. Add bacon and spring onion. Cook till spring onion starts to caramelize and bacon goes crispy. Drain on paper towel and allow to cool. Sift flour and baking powder into bowl. Stir in sugar, cheeses and bacon mixture. Whisk milk, oil, sour cream, eggs in a bowl then add to dry ingredients. Use a large metal spoon to combine. Spoon mixture evenly into muffin tins. Bake 10 to 15 minutes until cooked. Stand for 5 minutes in pan then place on rack. Repeat with remaining mixture.

Serves: 24

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Bacon, Leek & Cheese Mini Muffins

Ingredients:
2 Eggs
4 rashers of short cut bacon, finely chopped
1 leek, finely chopped
2 cups SR Flour
1 teaspoon baking powder
2 tablespoons castor sugar
¼ cup tasty cheddar cheese
½ cup milk
½ cup Wellyboot Extra Virgin Olive Oil
¼ cup Sour lite cream
1tbls Wellyboot Extra Virgin Olive Oil

Method:
Preheat oven to 200 degrees. Lightly grease 12 capacity mini muffin pan. Heat oil in frying pan over medium heat. Add bacon and leek. Cook till leek starts to caramelise and bacon goes crispy. Drain on paper towel, allow to cool. Sift flour and baking powder into bowl. Stir in sugar, cheese and bacon mixture. Whisk milk, oil, sour cream, eggs in a bowl then add to dry ingredients. Use a large metal spoon to combine. Spoon mixture evenly into muffin tins. Bake 8 to 10 minutes until cooked. Stand for 5 minutes in pan then place on rack. Repeat with remaining mixture.

Serves: Approx 24

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: