• Mar
  • 29
  • 2012

scones with strawberry jam and whipped cream

scones

I’m so sorry! I’ve been procrastinating for far too long now. You could blame it on my morning sickness, Alhamdulillah I’m 6+ months pregnant now, and experienced horrible morning sickness till 4+ months.  It took another month or so for me to get back into my cooking/crafting/organising mojo. I’ve got heaps of posts on standby waiting to be published and here is one for today.

scones

Who can resist good’ol traditional baked scones with a bit of jam and whipped cream? I sure can’t! These are mouth watering and perfect for breakkie on the weekends with your loved ones.

RECIPE FOR BASIC SCONES
Adapted from Taste

Serves: 16
Prep time: 15 mins
Cook time: 20-25 minutes

Ingredients

Plain flour, for dusting
3 cups self raising flour
80 gram butter, cubed (at room temperature)
1 to 1 1/4 cups milk
strawberry jam and whipped cream, to serve

 

Method

1. Preheat oven to 200°C. Dust 2 flat baking trays lightly with flour.

2. Then sift the self-raising flour into a large bowl. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.

3. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough).

4. Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking trays, 1cm apart. Sprinkle tops with a little plain flour.

5. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with strawberry jam and cream.


  • Aug
  • 20
  • 2011

leftover chicken turned sandwich

Roast chicken is what they call ‘a meal for today and tomorrow’. That is why I love making it. You can make so many things with leftover roast chicken. The easiest is a sandwich since you’d probably have all the ingredients sitting in your fridge to whip up this very quick and healthy lunch. This makes one tasty sandwich because the flavours from the chicken were just popping in my mouth with every bite I took. Not to mention, the sauces just oozes with yumminess. I think without the them, it would be a little dry. Drizzle with a bit of mayo, or thousand island or sweet chili, or anything else…oohh yummo! Other meal ideas using leftover roast would be, chicken pies, chicken salad, chicken couscous, bbq chicken pizza, chicken fried rice, chicken baked pasta, chicken wraps, chicken soup, chicken nachos, chicken fritters, chicken and vegetable lasagne…hmmm the ideas just keep on rolling.

LEFTOVER ROAST CHICKEN TURNED SANDWICH
Roast chicken from this recipe

Makes: 1 sandwich
Prep time: 5mins
Cook time: none!

Ingredients

Handful of shredded chicken (leftover roast chicken)
Handful of shredded carrots
2 slices bread (I used soft Rye bread)
2 slices cut tomatoes
1 slice cheese
1 large lettuce leaf, cut
pinch of salt and pepper
drizzle with any sauce you like (I used mayo and sweet chilli)

*There’s no particular way of assembling a sandwich. Just do it the way you like it. And then put it in the grill/sandwich maker.





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Category: bread, Chicken, in my kitchen

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