Combine 1 bunch broccoli approximately and chop after washing well. Chop 1 onion, 2 cloves garlic, chopped and steam over boiling water until tender for about 10 to 15 minutes. Transfer vegetables to blender and blend until pureed. With the motor running, slowly pour in 2 cups buttermilk. Do not overprocess or the soup will be too frothy. Serve hot or chilled.
In a large saucepan, combine 1 cup buttermilk and 1 teaspoon baking soda. Add 2 cups sugar and cook, stirring constantly over high heat for about 5 minutes. Remove from heat. Add 2 tablespoons butter, 1 teaspoon vanilla, and 1 cup chopped nuts and beat with a mixer until mixture has thickened and is creamy. Spoon out onto buttered wax paper into 2-inch round patties. Let it cool.
Sift 4 cups flour, mix 1 teaspoon baking soda and 1 teaspoon salt well with flour, work in 2 tablespoons butter or shortening, pour in aprox 1/2 cup buttermilk to make a soft dough that can be rolled (the less flour used, the lighter your biscuits will be). Roll out thinly on a work surface lightly dusted with flour. Cut using a biscuit cutter dipped into flour before each cut; bake in a preheated 200°C oven until puffed and golden brown. Split and serve with butter and a drizzle of honey or jam.
BUTTERMILK CHICKEN FINGERS
Preheat oven to 245°C. Spray a cookie sheet with cooking spray. In a bowl, combine 450g boneless, skinless chicken breasts, cut into strips and 1 1/2 cups fat-free buttermilk. Chill for 1 hour. In a separate bowl, add 1/2 cup flour. Coat chicken strips with flour. In a small bowl, mix 1 large egg, lightly beaten and 1 large egg white, lightly beaten. In a large bowl combine 3/4 cup crushed cornflakes, 3/4 cup flaked, chopped sweetened coconut, 1 teaspoon garlic powder, salt to taste, 1/2 teaspoon curry powder, and 1/4 teaspoon ground red pepper flakes. Dip chicken, a few strips at a time, into egg mix, dredge in cornflake mix. Repeat with remaining chicken. Place baking sheet in oven for 5 minutes. Remove baking sheet from oven and place, in a single layer, the chicken strips. Coat strips with cooking spray. Bake for 6-10 minutes or until golden brown. Be careful not to burn, so check often. Serve them with sauces, like BBQ, mustard, sweet-n-sour.
ALMOND BUTTERMILK CAKE
Cream 1 cup butter, 2 eggs, 2 cups sugar, 1 teaspoon vanilla and 1 1/2 teaspoon almond extract. Combine 3 cups plain flour, 1 teaspoon baking soda and 1 teaspoon salt together and add to creamed mixture alternately with 2 cups buttermilk, making sure it’s well blended. Pour in a 9 x 13 inch pan and bake at 175C degrees for 40 minutes. Cool and frost with 2 teaspoons melted butter, 1 teaspoon almond extract, 2 cups confectioners’ sugar, aprox 1 teaspoon milk to make almond glaze. Garnish with slivered almonds.—[email protected]