Even though I’m generally cream-crackered (knackered!) after a Riverton Community Market (and especially when there's an Open Mic the evening before!) there are always so many lovely things to reflect upon afterwards.
One thing that really stood out was the effort the kids made with their creations that they were selling and the support and encouragement they receive from their families and friends. It's lovely to see. These kids are learning skills that will serve them well into the future; making products; setting up their stalls in an aesthetically pleasing way; interacting with customers and making sales or doing trades with other stall holders. If you have a child who is interested in having a stall or being part of a shared stall for a future market please contact me.
The music was a pleasure to listen to - thanks to Morgan, his boys, Liam and Harlan, and his sister, Hannah! There is nothing like live music to create an enjoyable vibe (and the Bickley family are sooo good at that!). If the mic is free when you're at a market and you ever feel like jumping on the guitar and playing/singing a few songs then go for it.. we are an appreciative audience!
We had seven entries for our Savoury Scone baking competition - thanks to all who entered! It's always fun watching the entries roll in. The deserved winner was Louise Carre with her delicious Roast Tomato, Feta and Rosemary Scones. The recipe, kindly provided by Louise, is at the bottom of the page.
The lucky winner of the raffle this time (the prizes for which were generously donated by the stall holders) was Kate McDermott of Invercargill. Congratulations and Happy Birthday!!
Big thanks to the stall holders and members of the public once again who make the effort, even on a yukky winters day, to come out and be a part of this market! This is a community market and our community makes it the beautiful experience that it is. Please know, we are supportive of community fundraisers and also happy to promote your local business on our board (so bring your business cards/flyers to put up next time). If you are keen on having a stall (or a busking slot) at the next market, please contact me, Tamsin, to book your space (020 414 09990). We are back at the very end of August (31st) for another market. Keep an eye out meanwhile for details of the next Baking Competition!
Thanks to James Jubb for the photos!
Roasted tomatoes, Feta, Rosemary & Parmesan Cheese Scones.
By Louise Carre´
ADDED INGREDIENTS:
-cherry tomatoes
-garlic
-feta cheese
-sesame seeds
-parmesan cheese
Roast cherry tomatoes in an oven dish with some freshly cut up garlic, ground salt & pepper. Roast on 180C until they are nicely dried up but not burnt. Press them into some kitchen towel to take out the excess moisture, so that the scones are not soggy.(This is best done the day before or at least early enough for them to cool down.)
Feta cheese (well drained or lightly dried off with some kitchen towel) cut into small to medium cubes.
For the cheese I used a cup of parmesan.
Just before going into the oven I glazed the scones with milk and egg yolk, sprinkled some sesame seeds and some parmesan on.
Best served warm or lightly toasted the next day. 😊
Fluffy Cheese Scones
Recipe adapted from Jill Colonna
Classic, easy recipe using plain flour - with tips on how to make the fluffiest, high-rise light cheese scones for teatime.
INGREDIENTS
250 g (9oz/ 2 cups) Plain (all-purpose) flour T55
11 g (1 tablespoon scant) Baking powder (use only 1 teaspoon if using self-raising flour)
1 teaspoon Bicarbonate of soda
pinch salt & pepper
50 g (2oz/ ¼ cup) Butter, unsalted (at room temperature)
100 g (3.5oz/ 1 cup) Cheese, finely grated (Cheddar, French Comté, Mimolette)*
1 tablespoon Rosemary, finely chopped (or fresh thyme, chives, dried Herbes de Provence)
1 egg (@60g)
100 ml (3.5fl oz/ ½ cup) Milk (whole or semi-skimmed)
Scone Glaze or Wash
1 egg yolk (optional)
1 tablespoon milk
1 teaspoon sesame or poppy seeds (optional)
INSTRUCTIONS
Heat oven to 220°C/425°F/200°C fan/Gas 7. Line a baking tray with parchment paper or a silicone mat.
Mix together the flour, baking powder/soda, salt, pepper, and rosemary (or other herbs) in a large bowl. Either rub in the butter using your fingers but if you have a mixer, this is even better. Mix just until the butter looks like breadcrumbs in the flour then add the cheese. Add the roasted tomatoes and parmesan. Then add the egg and milk, and mix until fully combined. The result should be a sticky, wet dough. If you find it's too dry, add a little bit more milk.
Roll out on a floured surface to about 2 cm thick (nearly an inch) and using a scone/cookie cutter (6cm/2.5"), cut out medium-sized rounds. Alternatively, to save time or if you don't have cutters, roll into a circle (use a plate as a guide) and cut into triangles with a sharp knife.
Place on the baking tray and brush with the egg wash - mixture of egg yolk and a little milk to glaze (yolk is optional but recommended for an extra shiny glaze).
Bake for 10-15 minutes until golden brown.
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