Easter Hot Cross Buns with Broccoli & Scottish Blue Soup

Easter Recipes-6-01

Why not try putting a cheesy spin on your hot cross buns this Easter!?

Easter Hot Cross Buns

What You Need:

– 700g bread flour + an extra 5tbsb  for crosses and dusting
– 3x 7g sachets of dried yeast
– 500ml warm whole milk
– 140g of our vintage cheddar (grated)

What To Do:

Mix the flour, yeast and 2 tsp salt in a big bowl. Make a hole in the centre and pour in the milk and mix at first with a wooden spoon then your hands, to a soft dough. Knead for 10 mins, then put back in the bowl. Lightly cover with oiled cling film and leave somewhere warm-ish until doubled in size – about 30 mins

Knead the vintage cheddar into the dough then shape the dough into 12 round buns and arrange on a lightly floured baking sheet. Arrange the buns on the sheet with a 2-3cm gap between each. Loosely cover with clingfilm and leave to prove until they have almost doubled in size.

Heat oven to 200C/180C fan/gas 6. Mix the 5 tbsp flour for the crosses with the cheddar and 5 tbsp water. Spoon into a disposable piping bag and pipe a line along each row of buns, then repeat in the other direction to make crosses. Scatter with the remaining cheddar and bake for 20-25 mins until golden. To reheat from frozen, warm in a low oven before serving.

Easter Recipes-2

Broccoli & Scottish Blue Soup

What You Need:
– 2 tbsp rapeseed oil
– 1 onion (finely chopped)
– 1 stick celery (sliced)
-1 medium potato (diced)
– 1 knob butter
– vegetable stock
-Broccoli (roughly chopped)
– 140g of Our Scottish Blue (crumbled)

What To Do:

Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft.
Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes.
Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the Scottish Blue, allowing a few lumps to remain.
Season with black pepper and serve.

Easter Recipes-11

By | 2017-05-30T11:18:10+00:00 March 21st, 2016|BLOG, Recipes|0 Comments