May Recipes

Pineapple Crumpets

Try these tasty crumpets for breakfast, brunch or a sophisticated high tea with friends. You can enjoy them with honey, butter or even rich maple syrup.

- Recipe supplied by Rhodes

(Serves 6)

You’ll need:
3 eggs

375–500 ml (1½ – 2 cups) milk

750 ml (3 cups) cake wheat flour

250 ml (1 cup) sugar

10 ml (2 tsp.) baking powder

A pinch of salt

Butter or oil; for frying

440 g Rhodes pineapple rings in light syrup; drained

Maple syrup; to serve

Method

1.  Whisk the eggs and milk together.
2.   Sift the flour, sugar, baking powder and salt together in the mixing bowl of an electric mixer. Beat in enough of the milk mixture to make a thick, smooth batter.
3. Heat the butter or oil in a frying pan and spoon equally sized portions of batter into the pan, approximately the size of the pineapple rings. Cook on one side until bubbles appear on the surface of the crumpet, then place a Rhodes pineapple ring on top of each crumpet and slightly push it down. Turn the crumpet over and cook the other side.

  

Pea & Bacon Soup
This quick and easy soup is perfect for those rainy days and especially a lazy Sunday. Serve piping hot with fresh, chunky bread.

- Recipe supplied by Rhodes

(Serves 4)

You’ll need:
15 ml (1 tbsp.) sunflower oil

1 onion; chopped

1 garlic clove; crushed

2 x 410 g cans Rhodes processed peas in brine; drained

500 ml (2 cups) prepared chicken stock

30 ml (2 tbsp.) lemon juice

Salt and coarsely ground black pepper

125 ml (½ cup) cream

125 g bacon; chopped and fried

15 ml (1 tbsp.) chives; chopped

Method

1. Heat the oil in a large saucepan and sauté the onion and garlic until tender.
2. Stir in the Rhodes processed peas, chicken stock and lemon juice. Bring to the boil and season to taste.
3.   Remove from the heat and allow to cool for a few minutes.
4. Use a hand blender or food processor to purée the soup until smooth.
5. Return to the heat and stir in the cream.
6. Serve hot, garnished with bacon and chives.   

Fruity Custard Crêpes
Sunday night dinner just got a fun fruity twist. Serve this tasty dessert with cream, ice cream or both. Drizzle with the leftover syrup or eat it as is – you can’t go wrong!

- Recipe supplied by Rhodes

(Serves 4–6)

You’ll need:
250 ml (1 cup) cake wheat flour

A pinch of salt

2 eggs

315 ml (1¼ cup) milk

15 ml (1 tbsp.) sunflower oil

Sunflower oil; for frying

500 ml (2 cups) warm custard

400 g can Rhodes two fruits in syrup; drained

Method

1. Place the flour and salt in a large mixing bowl and make a well in the centre.
2. Break the eggs into the well and add 65 ml (¼ cup) milk and 15 ml (1 tbsp.) oil.
3. Whisk from the centre and incorporate the flour into the liquids. Beat to a smooth, thick paste.
4.  Add the remaining milk in a slow, steady stream, whisking continuously until the batter is the consistency of slightly thickened cream.  
5. Heat some oil in a saucepan and cook the crêpes over medium heat, using the same amount of batter for each pancake.
6. Once the crêpes are cooked, place a large spoonful of custard onto the centre of each crêpe. Top with a spoonful of Rhodes two fruits and roll up.
7.  Serve warm.

Chocolate Orange Brownies
Gooey, chocolaty orange brownies – there’s really nothing better! Whether you’re

enjoying them for dessert, a sly snack, or packing them in lunch boxes to surprise your kids,

these treats will always go down well with any chocolate fan.

- Recipe supplied by Rhodes

You’ll need:
250ml (1 cup) butter

375 ml (1½ cup) sugar

65 ml (¼ cup) brown sugar

5 ml (1 tsp.) vanilla essence

4 eggs

125 ml (½ cup) Rhodes Seville orange marmalade

330 ml (1⅓ cup) cake wheat flour

190 ml (¾ cup) cocoa powder

1 ml (¼ tsp.) baking powder

Method

1.      Cream the butter, sugars and vanilla essence together until light . 
2.      Add the eggs one at a time, mixing in well before adding the next egg. 
3.      Beat in the Rhodes Seville orange marmalade.
4.      Sift the flour, cocoa powder and baking powder together and gently fold into the egg mixture.
5.      Pour the batter into a brownie pan that’s been greased and lined with baking paper.
6.      Bake in a preheated oven at 170 °C for about 40 min. or until a skewer inserted into the brownies comes out clean.
7.      Cool and cut into squares.