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.

Apple Pie

Tried to bake an apple crumble before, tasted a bit sour as I use all green apples.

So this time, for the apple pie, I mix green & red apples, the sweet & sour taste balance quite well, pie crust light, crumbly & flaky.

Hubby like it very much...:)))








Butter Pie Dough:

Ingredients: (makes enough dough for one 9 or 10 inch double crust pie)

12 ounces flour (about 2 1/2 cups)
2 sticks (1 cup)/ 226 grams of ice cold butter ( keep frozen ), cut into 1/2-inch pieces
1/2 teaspoon salt
5 tablespoon ice water
1 tablespoon cider vinegar ( mix into the ice water )


Method:

• Cut up butter into small pieces, store in freezer for later use
• Mix flour, salt & butter in a food processer, alternatively use a round pastry cutter to press and break down the butter ( until it resembles coarse crumbs )
• Add the ice water vinegar into the mixture, put in 4 tbsp first and mix with a fork till it just come together. Add the rest of the ice water vinegar if the dough is still quite dry & crumbly.
• Use hands to form dough into a ball, pick up any excess/ dry bits, do not knead the dough but gentle movements to form dough into a ball.
• On a table, sprinkle some flour on table, take halve a dough and put it on the floured table, press down into 6 or 7 inch round, about an inch thick ( get the round shape first before you start rolling it, you will get a better success in rolling a round size dough )
• Flour the rolling pin, start rolling the dough in both directions until its a couple of inches bigger than the pie tin.
• Fold the flatten dough over the pie tin. Fold in the excess around the pie tin ( crimping the edges )
• Prick the pie dough all over with a fork ( to prevent any steam bubbles )

Apple Pie ( Filling ):

Ingredients:

8 apples (depending on size) I used 4 red & 4 green apples
1/2 lemon, juiced
1 cup white sugar
3 tbsp cornstarch
1/8 tsp nutmeg ( a pinch )
1/2 tsp cinnamon
very tiny pinch of salt
2 tbsp butter
1 egg, beaten
ready to use pie dough (can buy from Cold Storage or alternatively use the butter pie dough recipe provided above)


Method:

• Peel apples, cut into quarters, remove the core, slice the quartered apple into thin slices
• Squeeze fresh lemon juice over the apples, toss around.
• Add sugar, nutmeg ( a pinch ), cinnamon, couple grains of salt, toss around.
• As soon as the sugar melts, the apples look kind of wet, add corn starch, mix till everything looks dissolved, no visible cornstarch.
• Put in apples and pour in the juices, dot the apples with butter
• Put the other pie crust dough on top of the apples fillings ( the top crust must fit the inside of the bottom crust, tug in the top crust, roll the bottom crust over the top crust, seal the pie )
• Crimp the side of the pie.
• Create some air vents on the pie by slitting the top crust with a knife ( the moisture of the apples must be evapourate out of the pie )
• Put ready pie into a pan with foil ( as the pie may bubble over during baking )
• Brush the top crust with a beaten egg wash.
• Bake at 190 degree celsius for 50 - 6o mins till crust is nice and brown.
• Served warm ( with vanilla ice-cream, optional )

Japanese Potatoe Salad

Pardon me...the photo I posted is from the cookbook. I did not take any photos when I present the food item to my SF family. Its a Passion Night event - Soccer Craze ( organise by E+D )...haha you know who you are. That day is a super rush day for me. So sorry, no photos but the look & taste of it...same as picture lah...dun believe ask my family members:)) so here goes the secret:-




Japanese Potatoe Salad - Serves 8




INGREDIENTS:

Russet Potatoes 1 kg ( around 5 potatoes )

Japanese Rice Wine Vinegar 4 tsp ( you can replace with apple cider vinegar )

Olive Oil 2 tsp

Salt 1 tsp

Japanese Cucumber 1/2 ( thinly sliced in strips )

Carrot 1/2 ( thinly sliced in strips )

Brown/White Onion 1/2 ( finely diced )

Mayonnaise 8 tbsp



METHOD:

• Halved the potatoes lengthways, steam over boiling water till tender for 20 mins or more when needed. ( Check to see if the potatoes are done by poking all with a chopstick/ fork or knife ).

• When potatoes are still hot, add apple cider vinegar, olive oil & salt. Mix well and leave aside to cool. ( must be total cool, cannot play cheat ya )

• When cool, mixed mashed potatoes with cucumber, onion and mayonnaise.

• Refrigerate to chill for an hour before serving.

NOTE: You can adjust the ingredients proportions according to your personal taste. There are no hard and fast rules.

Enjoy!

Thank God - I'm Alive

Yoyo ... Its been so long since I last blog in Jan 2007, what a terrible blogger "You are fired!!!"

Well ... nothing to blog about thou "what a lame excuse", loss of focus is the main & better reason.

I was involved in too much activities for the past few years.

But then...now I am back! Thank God, I'm alive:)

" When you bless the day, I just drift away, All my worries die, I'm glad that I'm alive".

I didn't know that someone ( littlewen ) post a comment in my blog, even I did not open this blog to public. Hmm...who is this "littlewen", someone I knew in church, I think. Anyway...thank you for dropping by, your feedback is important, encourages me to write again, even thou I may be talking no-sense. Haha.

So here am I, reviving this blog again for the benefit of myself & my friends. Guess what...thinking of using this as a food blog to post up my recipies. I have been trying out recipies from cookbooks, youtube, videojug, blogs...my guinea pigs are of-course my lao-gong & my lovely SF supporters. They all been putting on weight...what are FAT-lowship for?

I hope that this blog will bring many blessings to all my friends out there, may it be "good friends, not so good friends, you are most welcome to drop by, leave me a comment, we can exchange some blows, I mean ideas lah.

Stay tuned for more ya!!!!!