Blueberry Scone

Sorry for the late posting of photos. Actually made it last sat for a picnic cum kite flying at ECP. But then I forgot to take pictures...Sighzzz...so blur lor.

So this Friday, I die die must bake again so that you all will be convince that this recipe is worth trying. All scones are gone, my SF love it so much some even "ta-bao". Hee...

If like your scones a bit moist, try this blueberry scones recipe. If you like it a bit dry can try the scottish scones with raisins.

Btw, the recipe instruction says cut dough into triangles, which I did last sat. I think its a bit too big piece to digest alone, this batch I make in squares sizes.

Enjoy:)))

Ingredient

2 cups of all purpose flour
1/2 cup of granulated sugar
2 tsp of baking powder
1/4 tsp of baking soda
1 tsp of salt
1 tsp of grated lemon zest
1/2 cup of whole milk
1/2 cup of sour cream
8 tbsp of butter, cut into thick dice, refreeze ( 113 gram )
1 1/2 cups of frozen fresh blue berries


Method

• Whisk dry ingredients together in a mixing bowl



• In another bowl, whisk whole milk & sour cream together



• Add frozen butter into dry ingredients, mix quickly into the flour with hands, or cut with a pastry cutter, add liquid mixture into the bowl, fold into just combine dough.



• Heavily flour the table or working board ( for me, i use my silicone baking mat ), pour the dough onto the floured surface, gently & quickly knead the dough for 6-7 turns until it is just combine.



• Flour the table again, roll dough into a 12 inch square



• Fold the dough using triple ply technic, do the same triple ply fold on the sides too ( just like fold a letter ), this will form a small square dough.



• Put the dough on a floured plate, put into the freezer for 5 mins



• Roll the cold dough into a 12 inch square



• Add & press the frozen blue berry on the flatten dough



• Roll into a nice & tight log, if dough sticks, just add more flour



• Flatten the log slightly to about 4 inches wide



• Use a sharp knife, cut into 4 equal parts ( remember DON't cut directly on your silicon baking mat, do it on table or chopboard, anything flat surface but the S-mat... I will go mad...that is my favourite helper, actually i heartpain the $$ if my mat gets hurt:)



• Cut each dough parts into a triangle.



• Coat the top of the triangle dough with melted butter, sprinkle some sugar on the top of the dough



• Bake in a preheated oven at 200 degree celsius for about 18 to 20 mins ( make sure the scone is golden brown on the top & bottom )



• Cool the hot scones for about 10 mins before serving.

Noodle Salad ( Korean Style Cold Noodles )

This is a cold spicy dish. Light & Refreshing. Best for hot weather like Singapore.







Ingredients

2 bundles of soba noodles ( can purchase dried soba at NTUC or fresh made frozen soba from Korea store )
1 Japanese Cucumber cut into thin strips
1/2 Carrot cut into thin strips
2 Beaten Eggs, Fry in 2 tbsp of olive oil. Cut into thin strips


Sauce

2 tbsp of Gochujang ( korean chilli sauce )
2 tbsp of rice vinegar ( can replace with apple cider vinegar )
1 tbsp of soya sauce
1 tbsp of honey
1 tbsp of brown sugar
1 tbsp of sesame oil



Method

• Combine ingredients for sauce and blend well. Refrigerate to chill.
• Blanch noodles in boiling water then wash under cold running water. Alternatively can immerse noodles in a big bowl of ice water. Drain well.
• Mix noodles with chilled sauce and toss with Japanese cucumber, carrot, eggs.
• Serve cold.
  

Swiss Potatoe Rosti

Ingredient:

900g of Potatoes, scrubbed clean
1 Onion - Finely chopped
Salt to taste
Ground Black Pepper to taste
Butter/ Vegetable oil


Method

• Boiled potatoes in a pot of lightly salted water for 15 - 20 mins till barely tender ( test by poke potatoes with a knife of chopstick )


• Cool under cold running water ( no need to peel potatoes cos the skin will peel off when grated )


• Grate potatoes into a large bowl using the coarest blade of the grater.


• Mix in chopped onion, salt & pepper


• Heat butter in a 23cm frying pan. Add potatoe mixture and pat lightly into a large, flat round cake with a spatula. Add dots of butter on the top & sides of the potatoe rosti.


• Cook over low heat for 10 - 15 mins until underside is crusty & browned.


• Cover the frying pan with a plate, flip over the frying pan to empty rosti onto plate.


• Slide it back into the frying pan. Cook for anothe 10 - 15 mins until underside is crisp and well browned.


• Serve immediately

This is a simple recipe for tea break, specially when you have not much ingredient or snacks around. Enjoy:)))

Classic Scottish Scones

This is the simplest recipe I ever learnt. Even non-baker Hubby can do it, so can you. If you have kids at home, can let them try out this recipe, just 1/2 hour and its done and finish with. No fuss kungfu.

Taste great when its warm, a bit crispy on the top, not too sweet, everybite accompany by raisins is SUPER NICE. Pls try it and you will have no regrets. Trust me:)))


Scones ( makes 6 pieces )

Ingredients:

8 ounces of all purpose flour ( 1 3/4 cup )
4 tsp of baking powder
1/4 cup of white sugar
1/8 teaspoon of salt
5 tbsp of unsalted butter ( 75 grams )
1/3 cup of raisins
1/2 cup of milk
1/4 cup of sour cream
1 egg + 1 tbsp of milk for the eggwash


Methods

• Preheat oven to 200 degree celsius.
• Combine all dry ingredients, flour, salt, baking powder, you can sift this 2 ingredients or alternatively use a whisk to whisk it up.
• Add in sugar, whisk again.
• Cut in frozen butter till crumbs forms
• Add in milk, sour cream and raisins, use the tip of a fork, stir mixture together ( crucial here, do not overmix...as overmix = screwing up the entire batch, if you see some spots of mixture are damp and some spots are dry, its fine. )
• Spoon on a floured sheet pan, I use a floured silicone mat ( for easy cleaning up later:) )
• Floured your hands & fingers before shaping the biscuit dough
• Flatten the dough into a square shape. Do a triple ply fold ( just like folding a letter ).
• Flatten the dough into a rectangle shape. Cut into 8 squares
• Eggwash the top of the dough, sprinkle little bit of sugar on top.
• Bake at 200 degrees celsius for about 15 mins depends on the size, until they are golden brown.
• Serve warm with any jam.

Change of Name

Yoyo everybody....

Tested a few recipes today, it was good! I will put up on this blog pretty soon.

Another annoucement is that I will be changing this blog's name to " Sheep behind the HOT CROSS Bun" ( sounds more foodie...Hee, nothing more than a "Tham Jiak" Sheep like me. Some of you may like it, some may not. But this will not affect my decision cosssssss..........Hubby likes it:)))))))

Hmm...should post up a Hot Cross Bun recipe. But the look at these buns online seems difficult to make. Will try lah.

So have a great weekend:)))))

Breakfast in Bed

Scramble Eggs & Toast:)

I really mean it when I titled "Breakfast in Bed". In fact photo is taken on my bed. Haha. Hubby made this wonderful breakfast and I tell you, its super tasty lor.

Ingredients

2 Eggs

1 tbsp of Butter

1 tbsp of Olive Oil

A pinch of salt & pepper

A pinch of dried oregano, dried parsley, dried thyme, dried rosemary & dried basil ( optional )

Method

• Beat eggs


• Heat frying pan with olive oil & butter, pour in beaten eggs and stir continuously until desired texture.


• Add a dash of salt, pepper, dried oregano, dried parsley, dried thyme, dried rosemary & dried basil


• Serve warm with toasted bread

Curry Chicken Pie

Hubby is working really hard these days ... so make his favourite curry but in pie form ... what! pie again! ... hahaha

Hubby ate half of the pie, less the eggs :(( He hates it.





Ingredient (Filling):

2 Chicken Breast
1.5 cup of Potatoe
1.5 cup of mixed frozen vegetables
1 big brown onion
1 Pkt of Rendang ( Instant Sauce I bought from Malacca )
250ml of coconut milk ( can buy from NTUC, instant pack at the fridge section )
200 ml of water
4 hard boiled eggs ( optional )



Method:

• Cut the chicken breast into small dice, marinate with salt & pepper, set aside
• Cut the Potatoes and Onion into dice
• Heat frying pan, add olive oil and brown the chicken breast. Dish up.
• Same frying pan, add few dots of butter, fry onion for a few mins
• Add in Rendang Instant Sauce, fry for another 2 min
• Stir in coconut milk & water
• Add in potatoes, mix frozen vegetables, bring to a boil
• Reduce to low heat, simmer for 20mins till sauce is thicken. Set aside to cool.
• Add the cooled fillings into the pie crust, place the eggs on top of the fillings follow by top crust, crimp the sides
• Bake in a preheated oven at 190 degree celsius, 45 mins till top crust is brown.
• Let it cool for 10 mins, serve warm. Enjoy:)
  
  

NOTE: For Pie Crust recipes, please refer to my apple pie recipe.