Sweet deliciousness from Uforic Food
First of all, let me say a big welcome to all our new blog followers … and hello again to all of you who have followed for a long time. I’m sorry I haven’t written in quite a while – but running a real-life cafe takes up pretty much 100% of my time.
For those of you who are customers of our cafe … and are experiencing us via the blog for the first time – welcome to the online world of Uforic Food! If you want to read about how this little online blog turned into a real life cafe at the Surfcoast Highway Garden Centre near Torquay – feel free to track back and read the story here.
What has inspired me to pop back is to a. tell you about a new and very exciting community fundraising initiative we are starting – and b. to also share with you a favourite recipe of mine for wholemeal date scones – they are absolutely delicious!
We have been so thankful for the Torquay, Geelong and surrounding community’s support since we opened, that I wanted to think of a way to give back to the wonderful people we have come to know and love. So, we thought, why not hold a monthly Devonshire Tea – to raise money for a group, charity or not-for-profit organisation.
So, we’ll be running this awesome event on the last Wednesday of every month.
Our first event will be on Wednesday June 24 @ 9.30am for the Cancer Council’s Australia’s Biggest Morning Tea.
We hope you’ll join us!
But, in the meantime – here’s a ripper recipe for wholemeal date scones.
They aren’t hugely fluffy – but light enough and they have a nutty taste, thanks to the wholemeal flour. There was a suggestion to substitute a ricotta and honey mix rather than jam and cream. I tried. I wasn’t a fan – at all! So, I did have jam and cream. And, they were yum!
These also feature cinnamon – great for your digestion – and for filling your house with that amazing fragrance you only get from this delicious spice!
- 2 cups wholemeal flour
- 4 teaspoons of baking powder
- 1 teaspoon cinnamon
- 30g of reduced salt butter
- 1/2 cup chopped dates
- 1 cup skim milk, plus extra for brushing
- Your favourite jam and some whipped cream to serve
Preheat your oven to 200 degrees
On a large mixing bowl combine cinnamon and flour. Chop cold butter into cubes, add to flour and rub in with your fingers until it looks kind of sandy.
Stir in dates. make a well in the middle of the flur mix and add the milk.
Then, use a butter knife (this is important!!) to gently combine the mixture.
Turn dough onto a lightly floured surface and use your hands to gently bring the dough together. Don’t knead it – the scones will go tough!
Pat out with you hands to a 3cm thickness. Use a floured scone cutter, cut 12 rounds from the dough, place onto a baking paper lined tray and brush with a little extra milk.
Bake at 200 degrees for 10-12 minutes.
Serve this jam, cream and a pot of tea! They do go a bit hard, but I found these nice to munch on, just as they are, the next day.
Bookings required. Phone 5264 1717 to secure your spot or fill in the form below
Want us to raise funds for your group, charity, or not-for-profit organisation? Contact me – firstname.lastname@example.org
Let us know about your favourite scone recipes in the comments section below, or via our Facebook page
It’s great to be be back on the blog again. I look forward to sharing with you our latest foodie news and lots of great recipes on a weekly basis moving forward.
Until then … enjoy~
We served these little beauties up at the cafe over the weekend, and had no less than four requests for the recipe!
I love it when I create something that has people excited and wanting to cook at home – and so with one lovely lady giving me a call to remind me of my promise to post this to our blog – I thought I’d better get organised and keep my word!
These are so quick, so easy, and most importantly, super tasty. There’s certainly not enough savoury muffins in the world as far as I’m concerned. They take minutes to throw together, and less than 30 minutes in the oven. Perfect for everyone’s lunch boxes … if they make it that far!
Bacon, corn and cheese savoury muffins
- 1 3/4 cups of self-raising flour
- 130gm of lean bacon, diced
- 130gm of lean bacon, diced
- 2 cups of grated tasty cheese
- 1 1/2 cups of milk
- 1 egg
- 60gm of butter
- 130gm of corn kernels (blanch if fresh, canned or frozen is fine)
- 1 spring onion, finely chopped
Preheat your oven to 200 and grease your muffin tray with some cooking spray.
Fry bacon in a small, non-stick frying pan until nice and crisp – but not burnt.
Sift flour into a large mixing bowl – then add the cheese, corn, bacon and half the spring onion.
Whisk the wet ingredients (milk, butter and egg) together before pouring into the mixing bowl with the dry ingredients.
Mix everything together with a spatula, ensuring you don’t over-work the batter.
Divide batter into the muffin molds (I like to make 10 muffins rather than 12 to get larger muffins). Top with remaining spring onions.
Bake for 20 minutes (checking at the 15-minute mark) or until a skewer comes out cleaning.
Serve warm with butter and a nice latte or coffee or tea of your choice.
Looking for High Tea options in Geelong, Great Ocean Road, Torquay or the Surfcoast? We are doing High Tea every Sunday in July at either 11am or 3.30pm. To book your sitting phone 5264 1717 or email email@example.com
That’s right people – you can make pizza dough without the hassle and it tastes amazing!! This is a recipe for the kind of person who would love to be cool enough to make their own pizza dough rather than using that sub-standard, pre-made rubbish – but is too scared to give it a try.
I was really nervous about this recipe – for two reasons. Firstly, I have never made pizza dough before and I thought a short-cut version without yeast and all the laborious processes that come with it probably wouldn’t work out that well. Secondly – pizza is Matt’s favourite food and if I buggered it up – I would ruin the weekly joy that is pizza night. That would mean that Matt would be sad … and that would be bad!!
Luckily, he was totally thrilled with the result – kindly announcing that I could make pizza, from scratch, for him every week! Lucky for me!
I must credit Gary and his blog roast potato for the inspiration behind this recipe. I subscribe to his blog and it’s fabulous – so you should check it out. Gary got this from Jamie Oliver’s 30-Minute Meals book – which is all about a ”Revolutionary Approach to Cooking Good Food Fast”.
Now, it did not take me 30 minutes to make this pizza. It did take a little longer. But, with practice, I reckon I could do it … easy That’s what you want in a weekday meal! Once you make the base, you can put whatever you like on it. I liked what Gary popped on his, as per Jamie’s instructions – but I changed a few things. You’ll also noticed that the cooking method for this pizza is a little different – partly cooked in a frying pan before being put in the oven. I was skeptical – but it worked!
I’m sure this is one meal you won’t have to fight with your kids over – get them involved, ask them what they want on it and let them help with putting the toppings on. They can also help by grating the cheese (depending on age), or maybe you can even get them to chop up some of the ingredients. I know kids and knives are dangerous, but as long as they are the right age, and you watch them and guide them the whole way, they’ll be so happy you gave them such a big responsibility.
Growing up, mum used to bake something sweet and delicious most weekends. Dad has a sweet tooth in the traditional Italian style: In other words, he likes lots of nuts and creamy flavours. As a result, much of what mum would bake would have some kind of nut, cheese or dairy element. Her inspiration would come from a number of cookbooks but none more than The Australian Women’s Weekly ‘Cakes and Slices Cookbook.’ Her well leafed copy is firmly pressed at page 45 where dad’s all-time favourite, the Pecan and Sour Cream Cake can be found.
Mum spent many a Saturday afternoon, firing up the trusty Sunbeam Mixmaster and filling it with eggs, flour, sugar and sour cream as she created this delightful dessert. The smell of it baking still lingers in my nostrils all these years later, as does the taste of the cake mix, licked straight from the beaters. So. Darn. Good.
This moist, nutty cake is somewhere between a cake and a dessert and never fails to please. It’s perfect with a little extra cream and served with a cup of tea or coffee or as a special occasion cake (which is what I made mine for last week.) It was my Aunty Josie’s 50th birthday, and so I decided to bake this cake for her. Matt and I were heading to Mount Hotham for a long weekend, and so mum, Aunty Josie and two friends stayed at our place. I decked it out with pretty soaps, a fridge full of nibblies and left this cake on the kitchen bench as her birthday cake. I don’t have a Mixmaster like mum, but I do have a beautiful, apple green KitchenAid named Gigi. She did the job well and my Aunty loved it.
This brings me to another reason mum used to bake; for my birthday. For the first few years of my life, mum would bake the most spectacular cakes for my birthdays. Mostly, from the Australian Women’s Weekly ‘Children’s Birthday Cake Book’ which is now a classic. I remember flicking through the colourful, glossy pages of this now vintage cookbook, dreaming about all the amazing cakes mum could conjure up for me to share with my friends.
Among the cakes she made for me, my siblings and cousins were the Puss in Boots, an array of numbers and the space themed astronaut cake. These cakes were not only food but a work of art, and definitely instilled my love of baking from an early age.
So thanks mum for letting me lick the beaters and for taking the time to create such delicious memories, always baked with love. I’m now going to share my version of the Pecan and Sour Cream Cake with you so you too can bake it for that special someone in your life. Enjoy!
Sour Cream and Pecan Cake
Download the printer-friendly version of this recipe here
- 270g butter, softened
- 2 teaspoons of vanilla essence
- ¾ cup of caster sugar
- 2 large eggs
- 300g carton of sour cream
- 1 ¼ cups of wholemeal, plain flour
- ½ cup of wholemeal, self-raising flour
- 1tsp baking powder
- ¾ cup finely chopped pecans
- 3tbs brown sugar
- 1tsp cinnamon
Preheat oven to 180C. Grease a deep, 23cm round cake pan.
Cream butter, essence and sugar with an electric mixer until light and fluffy.
Stir in sour cream and add sifted flours and baking powder.
Spread half of the cake mixture into the prepared cake pan. Sprinkle with half of the combined nuts and sugar. Spread evenly with the remaining cake mixture and sprinkle the rest of the sugar and nuts on top.Bake for up to 1 hour, depending on your oven. Check with a skewer to ensure its cooked through. Stand for 5 minutes before turning onto a wire rack to cool.The wholemeal flour gives it a drier texture. The pecans can also be replaced with any nut you like; walnuts or almonds would also work well.
Download the printer-friendly version of this recipe here
Recent stories from Uforic Food:
- It’s ok – I promise – I won’t have another outburst By Lisa Mary Foreman
- How to cook the perfect steak By Lisa Mary Foreman
- Hi, my name’s Ruza and I’m a stressed cook By Ruza Zivkusic-Aftasi
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