Thursday, 30 June 2016

Oats Borsch Scone with cheese Fondue


For Borscht Scone :
100 gm Maida,
100 gm Kellogg's Oats finely crushed,
Fresh Yeast 10 gm,
1 small chopped Tomato,
1 chopped Onion,
1 cup grated Processed Cheese,
1 tbsp Sugar,
1 tsp Salt,
2 tbsp Fortune Rice Bran Health Oil,
Milk for kneading,
1 tbsp Red Chili Flakes,
2 tbsp grated Beetroot.

For  Cheese Fondue :
2 tbsp Fortune Rice Bran Health Oil,
1/2 tsp Garlic paste,
2 tbsp Tomato puree,
1 tsp Worcestershire sauce, 
 ½  cup grated Processed Cheese,
 2 tbsp Grated Mozzarella Cheese,
2 tbsp Cheese Spread,
1 tsp Red chili Flakes,
1 tsp Black Pepper crushed,
 ½  tsp Oregano,
 2 tbsp Corn Flour Slurry,
1 Cup Vegetable Stock, Salt to taste. 
For Borscht Scone : Soak the Yeast in to 2-3 tbsp lukewarm Water with 1tsp Sugar. Rub the Oil into the flour and oats till the mixture resembles fine breadcrumbs. Stir in the Yeast mixture, Tomato, Onion, Chili Flakes, salt and cheese, and mix to soft manageable dough with the lukewarm milk. Turn out onto a floured surface and knead lightly. Keep it covered for proving for 45 minute in warm place. Now fold into grated Beetroot, mix well. Take greased Baking tray, dust with some Flour and spread the dough evenly with hand and divide into rectangular shape Finger size with a flour dusted sharp knife. Again keep it for proving for 30 min. Bake it for 30-35 min on 180 C into preheated oven. Then Grill it with Butter on Griddle.

For  Cheese Fondue : In a saucepan, melt butter; add Garlic paste, Chili flakes, stir in Corn flour slurry, salt if desired, and Black Pepper, Oregano and Worcestershire sauce until smooth. Add Vegetable Stock and Tomato Puree. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add all Cheese and Cheese Spread, cook and stir until cheese is melted. Now serve Borscht Scones with Some Fresh Vegetables and Hot Cheese Fondue.

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