Friday, October 31, 2014
Thursday, October 30, 2014
Recipe adopted from Christine's Recipes
- 200 gm plain flour / all-purpose flour
- 40 gm cake flour
- 3 tsp baking powder
- 15 gm caster sugar
- ⅛ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- salt, to taste
- 35 gm cold unsalted butter, cubed
- ½ egg, whisked
- 75 ml milk
- 100 gm pumpkin puree
- 30 gm pepitas
- 1 Tbsp milk + 2 tsp whisked egg, for egg wash
- Preheat oven to 200C / 390F.
- Heat pepitas in a small pan without any oil over medium heat until aromatic. Remove from heat and let cool completely.
- Sift the flours, baking powder, sugar, ground cinnamon, ground nutmeg and salt together and combine well. Transfer to a food process and add the butter. Pulse about 15 times, just to combine. Transfer into a large mixing bowl. Add whisked egg and reserve 2 to 3 teaspoons to adjust the dough consistency. Use a spatula to lightly combine all ingredients. Fold in the pumpkin puree and pepitas. If the dough is too dry, gradually stir in some milk. If it’s too wet, sprinkle some plain flour. The basic idea is to get a non-stick dough surface.
- Transfer to a floured surface. Knead the dough a few times. Be sure not to over knead it. Otherwise gluten is generated and the scones will turn hard. Roll out into a disc about 2cm in thickness. Cut into 8 equal portions. Carefully transfer onto a lined baking tray. Lightly brush the surface with milk and egg mixture. Bake in the preheated oven for about 15 to 20 minutes. Remove from oven and let them cool on a wire rack. Serve warm with cream and favourite jam.
- To make pumpkin puree: Peel, deseed and cut the pumpkin into small chunks. Cook in a microwave oven or steam in a wok. Press with a knife or process in a food processor to a paste.
- If you adapt the method of steaming, cover the pumpkin in order to avoid any water drips from making the puree too wet.
- As the water content in pumpkin varies, it’s better to reserve some milk to adjust the dough consistency.
- The secret to make light and fluffy scones: don’t ever over knead the dough. Move quickly and just combine the ingredients.
Wednesday, October 29, 2014
Tuesday, October 28, 2014
Monday, October 27, 2014
Sunday, October 26, 2014
Tuesday, October 15, 2013
- Recipe adapted from Anncoo
- Sprinkle some salt over the the sliced cucumber for about 20-30 minutes. This will make the cucumbers crunchy. Rinse, drain and squeeze dry, set aside.
- Peel potato skins and cut into small pieces. Put water in a pot and add enough water to submerge the potatoes. Boil for about 10 minutes or until potatoes softened.
- In a larger bowl, mash cooked potato with a fork, leaving some chunks behind. Leave to cool.
- Meanwhile rinse egg with water and boil to cook with a pinch of salt water. Remove cooked egg and remove egg shell and mash the egg with a fork in a small bowl, set aside.
- Shred or cut the cucumber and carrot into slice thinly
- Add carrot, cucumber, egg and ham into the mashed potato bowl, mix well.
- Add mayonnaise, salt and pepper or season to taste.
- Mix well and chill in refrigerator and served cool.
4 Russett potatoes (medium size)
1/2 Japanese cucumber (slice thinly)
1/2 carrot (slice thinly)
2 Hard boiled egg
1 slice dry roasted Ham, cut to small strips
5-6 tbsp Japanese mayonnaise or any brand
a pinch of Salt and a dash of pepper