Muffin eggs

2 beef sausage
1 Tbsp  Yourgut (optional)
2 Tbsp  milk
1 Tomato cut into cubes
1/2 onion cut into  small  pices
3 eggs
Pinch of salt  & pepper 

1.Mixed  all ingredients  well.
2.Grease the 6 hole muffin pan with butter.
3.Pour the eggs  mixture into the muffin pan  & bake for 12 min at 200C
4. Served hot.

Mushroom omelette

2 eggs 
10g butter 
3 grass mushroom
1 Tbsp  milk
Pinch  of salt  & pepper 

1.Beat the eggs and add in the milk, mushroon, salt & pepper . Put a side.

2.Heat  up a pan on medium  fire. Put butter  into the pan. When the butter melt, pour the eggs  mixture  in and slowly stir  inward  the eggs  till the omelette  3/4 cook.

3. Serve hot with sprinkle  a bit of Bac'n pieces (becon flavored) & salad. 

English Scone

 Recipe adapted from culinaryarts

INGREDIENTS

2 cups all-purpose flour (260 grams)

1 Tbsp baking powder

2 Tbsp granulated sugar

½ tsp salt (table salt, not Kosher)

4 Tbsp butter (½ stick)

3 eggs

½ cup heavy cream, plus more as needed

½ cup dried currants

PREPARATION

Preheat oven to 400°F.(200c)

 Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.

 Beat one of the eggs along with a tablespoon of water in a small bowl and set aside.

In a large mixing bowl, combine the flour, baking powder, sugar and salt.

Cut in the butter until the mixture resembles large crumbs.

In a separate bowl, beat the remaining two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients. Stir in the currants.

Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add more cream, a tablespoon at a time, until it does. Don't overwork the dough, though.

Roll the dough out to a thickness of 1 inch. Cut into rounds with a round or fluted pastry cutter. Or you could cut the dough into triangular wedges, which will reduce the amount of scraps you end up with.

 Arrange the scones on your prepared baking sheet. Brush the tops of the scones with the egg white, and transfer the pan to the oven. Bake 15 minutes or until golden.

Pumpkin Scone

Recipe adopted from Christine's Recipes

Ingredients:

• 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

Method:

1. Preheat oven to 200C / 390F.
2. Heat pepitas in a small pan without any oil over medium heat until aromatic. Remove from heat and let cool completely.
3. 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.
4. 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.

Notes：

• 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.

Breakfast for My Princess G

My princess Geraldine 1st Day STMP Exam. God Blessed & Good Luck in your STPM

French Toast with Bacon

Waffles For Breakfast

Schools're out,Yannie and Kelvin are ever busy chatting to their friends, while Wannie is figuring in her SPM physics paper exam I decided to make some waffles for breakfast.It's been quite awhile since I last tried making a gooo..di.goo.di waffle.
The smell, oh! it's just amazing.The best waffle I'd ever eaten was in Darling Harbour, Sidney, Australia.They serve really great waffles. Toppings to your liking, from fresh cream to mango jam.Today I am serving it with honey and lots of butter. Yummmie...