how to make a pastry case
June 22, 2008
Ingredients
Icing Sugar 75 G (3 OZ)
Butter 175 G (6OZ)
Egg yolk 3
Plain Flour 250g (9oz)
Method
Cream butter and sugar together
Carefully add egg yolks slowly and beat
Add all the flour again beat. Put the mixture in the chill compartment of fridge for 1 hour.
After one hour roll out the pastry and line the base of the flan case. Prick the pastry case all over. Line with the some rice or dried bean (pastry case will not rise then) . Put the pastry in oven to bake . Bake for 20 min.. Remove the rice/bean after 16 minutes. Again place in oven to get crispy pastry.
Serving suggestion
Serve with custard filling, jam etc
Strawberry jam
June 22, 2008
My children love jam on toast and specially strawberry jam. I bought jam and jelly from market very frequently. My mother gave me the recipe to try this at home and I did .Its so simple and easy to make at home.
Ingredients
strawberries 850 G (2lb)
jam sugar 350 g (12oz)
lemon juice 1 lemon squeeze
method
Cook strawberries, jam sugar and lemon juice in a pan .
Bring to the boil for at least 5 minute then allow to simmer till all the ingredient are mix properly and setting point is reach.
Take away from flame and leave to set.
this is so simple but very tasty. I find it handy . Every body liked the taste. We can make it and keep in refrigerator. Because lemon is added and lemon/sugar also work as preservative. But I don’t know if can keep it for very long . Or long it can be store in fridge.
Scones
June 22, 2008
Ingredients:
(A)
220g flour (8 oz app)
20g sugar (1/2 oz app)
1 tsp cream of tartar
½ tsp baking soda
½ tsp salt
(B)
1 egg
25 g butter (1 oz)
150 ml (5oz app) milk
some milk for glazing scorns
Method
Preheat oven to 160/ gas mark 3
Mix ingredients (A) in a bowl. Then add butter and mix. Now add egg carefully
Add milk and carefully mix to form a dough.
Now roll the dough very thickly. Cut 8 scones using any circular shape .
Place the scorns in a baking tray and brush the scorns with milk.
Bake for 10 minutes in a pre heated oven
serving suggestion
Serve with strawberry jam, cream or butter.
Asian Omelette
June 19, 2008
Asian Omelette
(4 servings)
6 eggs
1/2 cup milk
1/2 teaspoon pepper
1 teaspoon vegetable oil
1 cup brown or white rice
1 tablespoon finely chopped carrot
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onion
1 tablespoon finely chopped mushrooms
1 garlic clove finely chopped
1 tablespoon soy sauce
1. Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.
2. Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook–omelet will continue to cook after folding.)
3. Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures.
2 quick and fast breakfast dishes.
June 18, 2008
1. Crumpets with ricotta and honey.
Mix cinnamon sugar through ricotta and serve crumpets with a drizzle of honey. Sprinkle with cinnamon for an extra option.
2. Omelette
You need 3 eggs, a dash of milk or cream and 1 tablespoon butter. Using a fork whisk egg and cream together. Then melt the butter in a small pan and pour in eggs.
Move eggs around for 30 seconds, remove from heats and enjoy hot.
Breakfast Burritos
June 18, 2008
Ingredients:
4 eggs, lightly beaten
1/4 cup milk
1/4 cup cornflake
2 tablespoons finely diced green capsicum
2 tablespoons finely diced red capsicum
100gr baby mushroom
4 flour tortillas
2 medium tomatoes, sliced
1/4 cup cheddar cheese, grated.
Method:
1. Lightly whisk eggs, milk, cornflake, capsicum together.
2. Pour one quarter of the mixture into a pan to just cover the base. Cook until eggs are set. Turn over and cook for a further 15 seconds. Repeat with remaining to make 4 serve.
3. Fried mushroom until golden.
4. Top each tortillas with a cooked omelette, sliced tomato. mushrooms and cheese.
5. Fold the edge closest to you over one third of the filling and then fold in the slices of the tortilla to form a burrito.
Fruity Morning Muffin for your little one!
June 17, 2008
Ingredients:
1 cup cereal
1 cup vanilla yogurt
1/2 cup dried apricot, chopped
1/4 cup apple juice
25 gr dairy blend
1 cup whole meal self raising flour
1/2 tsp mixed spice
1/2 tsp cinnamon
2 eggs, lightly beaten
1 pear, grated
Method:
1. Combine cereal, yogurt, dried fruit and apple juice in a bowl and stand for 15 minutes
2. Rub dairy blend into combined flour and spices. Add eggs, grated pear and cereal mixture, stir until just combined.
3. Spoon mixture into 12 cup muffins pans and bake at 200 degree Celsius for 20 minutes until golden brown and cooked.
4 Serve warm with a glass of milk.
Fili Beef Steak Sandwich
June 17, 2008
You will need:
Leftover Bistek tagalog
Cheddar cheese slices
Hot dog bun
How to make:
1. chop the leftover beef pieces. Remove the onions.
2. slice the hotdog bun horizontally so you’ll have two halves of the bun.
3. place a generous portion of the sliced meat on the flat side of the bun then top the meat filling with the sliced cheese.
4. place both halves of the bun in the toaster oven and heat until the cheese starts to melt.
5. place the top half of the bun to cover the filled half.
6. best with a side of potato chips.
Muffin Chips
June 17, 2008
You will need:
Leftover muffins
1. Slice the muffin into thin pieces.
2. Lay each thin piece on a lined sheet pan.
3. Toast in the toaster oven for about 5 minutes until crisp. Let cool, then break apart into thin chip size pieces or leave as is.
Oatmeal Pancakes
June 16, 2008
Ingredients:
1 Granny Smith apple, peeled and diced
1 TBS butter to saute apples
2 cups old-fashioned oats
2 cups buttermilk
1/2 cup all-purpose flour
1/2 cup whole-wheat four
1 tsp sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 eggs
1/2 tsp vanilla
1/2 tsp cinnamon
2 TBS butter, melted and cooled
Directions:
Saute apples in 1 TBS butter until tender. Set aside Combine oats and buttermilk in a large bowl. In another bowl, combine and sift - flours, sugar, baking powder, baking soda and salt. Beat eggs in small bowl until slightly foamy. Add this to the oatmeal mixture. Then add vanilla, cinnamon and melted butter. Add in the flour mixture and stir until mixed, but don’t over-stir. Gently fold in sauteed apples.
If batter is too thick, add a little more buttermilk.
Oil griddle well and set to about 350 degrees. Pour pancake batter by a few tablespoons at a time and spread out slightly. Allow to brown on one side and then turn to brown on the opposite side.
Serving suggestion: serve with berries or maple syrup
