Friday, July 30, 2010

Sultana Scones

I have yet to try this recipe out myself, but it's from a reliable old recipe book. Hope it turns out well with your try :)

Makes 12

2 Cups Self-raising flour
pinch of salt
30g Butter, cut into small pieces
1/3 Cup Caster Sugar
1/4 Cup Sultanas /Raisins
1 Egg, lightly beaten
3/4 Cup Milk
extra milk for glazing

1. Preheat Oven 210'C. Brush oven tray with butter/oil. Sift flour & salt into a large bowl. Add butter & rub in lightly with fingertips.

2. Add sugar & sultanas and stir to combine. Make a well in the center of the mixture. Add egg & almost all the milk. Mix quickly, with a flat bladed knife to a soft dough. Adding more milk if necessary. Turn out onto a lightly floured surface & knead briefly until smooth. Press or Roll out to form a round about 2cm thick.

3. Cut dough into rounds using a floured plain 5cm cutter/ cut into squares using a floured knife. Place scones close together on prepared tray & brush with extra milk.

4. Bake for 10-12mins or until golden brown. Served with butter & jam!

Thursday, July 8, 2010

Fried Spagetti

This was inspired by the need of feeding my family a healthy breakfast besides the normal bread, cereals, yogurt combo. :p

Fried Spagetti

3/4 Spagetti pack
2 Cups Taugeh (Beans sprouts)
4 pieces of Fish Cake sliced thinly
1 punnet of Mushrooms (fresh - any kind you like)
1 piece of Fried Taufu (thin type) sliced thinly
2 Eggs (Omellete style for garnishing)

2 Tbsp Soya Sauce
1 Tbsp chopped Garlic
2 Tbsp Olive Oil
1 Tbsp Oyster Sauce

1. Boil water to cook the spagetti & set aside.
2. Fry the eggs into an omellete. Slice & set aside for garnishing.
3. Fry the sliced pre-fried thin type of Taufu & the sliced Fish Cake. Once brown a bit, set aside. Fry the chopped garlic with mushrooms & add Oyster Sauce.
4. Next add the Taugeh (Beans Sprouts) & stir fry for 30 seconds & add the spagetti, taufu & fish cake. Fry the spagetti until everything starts to be fragrant, then it's ready to be served.

Add soya sauce to taste. Garnish with egg.