NIGELLA TRADITIONAL SCONES

The scones from this recipe turned out fantastic, so light and fluffy and went well with heaps of real butter and raspberry jam.  I have dded some vanilla and they tasted even better and I simply love this traditional scones recipe. To get them right, I have watched a few videos on youtubes of how to get perfect beautiful scones and I think I did the right thing as I now know exactly how they are made.  Perhaps you should too, just to get acquainted - learn about the tips, the what to and what not to!..you will be amazed how you can suddenly produce fantastic scones like I just did...so give it a try.

Ingredients

• 450 grams flour (I use self-raising)

• 1 pinch of baking powder

• 1 pinch of salt (generous)

• 50 grams caster sugar

• 110 grams unsalted butter (diced)

• 1 egg (lightly beaten)

• 50 ml double cream

• 200 ml milk

For the glaza

• 1 egg (beaten)

• Water or milk (a little - beat with the egg)

Directions

1. Sift together the dry ingredients.  Stir in the sugar.  Lightly work in butter using fingertips until it resembles fine breadcrumbs.  Add egg (with 1 teaspoon vanilla essence added to it), cream and enough  milk to moisten.
2. Mix well until you have a soft, doughy texture.
3. Lightly roll dough out until it is approx 2.5 cm thick.  Cut out scones and transfer to greased baking sheet.  Brush scones with egg wash.  Bake in preheated oven at 180 deg C for 15-20 mins or until well browned.
   

MINI SAUSAGE PUFFS

This mini sausage puffs makes as a perfect snack at home or during road trips. I made these lovelies yesterday for tea and they were just awesome what more when it started to rain after some hot weather we were experiencing, it surely was simply fantastic.  Try this simple recipe below for a superb perfect snack for you and your loved loves at home.  They are really easy to make.

Ingredients

• Sausages of your choice (I use garlic sausages)
• 1 egg
• 1 tablespoon water
• Frozen puff pastry, thawed
• All purpose flour, for dusting work surface
• 1 1/2 tablespoons sesame seeds

Directions

1. Preheat oven at 400 deg F and line baking baking sheets with parchment paper.  
2. In a small bowl, lightly beat egg with water and set aside.
3. On a lightly floured work surface, cut one sheet of pastry into 3 strips measuring 3 inches. Cut each strip crosswise into 6 rectangles, each about 1 1/2 inches long.
4. Place a sausage on the narrow end of a pastry strip.  Roll up to enclose the sausage.  Set them on the baking sheet seam side down and press gently to seal.  Repeat for the remaining sausages and pastry.
5. Brush the top with egg wash and sprinkle with sesame seeds.  Let chill in the refrigerator for 15 minutes.
6. Bake until puffed and golden, about 20 to 25 minutes.  Serve warm with tomato/chilli ketchup.

PRAWN SPAGHETTI AGLIO OLIO

This is such a fine easy and so good prawn Aglio Olio recipe from Chef Nik Michael Imran (I added some squids to this which makes it even more yummy).  First time actually tried this last night eventhough heard about its goodness.  Well no regrets as it was so super duper delicious and a perfect meal that even hubby love it.  Those who have not tried it or those who want something very simple and quick to prepare, this has got to be for you...try it out...

Ingredients

• 3 tbsp extra virgin olive oil 

• 2 tsp minced garlic

• 1 tsp roasted chilli flakes

• 1 tsp chopped fresh parsley

• 1 tsp oregano flakes

• 2 tsp lemon juice

• 8 shelled, deveined tigar prawn or medium sized shrimp, tail-on

• Some Squids/sotong (slice into rounds) - if desired 

• 150g cooked spaghetti (reserve about 2 tbsp of the cooking water)

• Salt & pepper

• 3 tbsp grated parmesan cheese

Directions

1. Heat olive oil on medium heat and add prawns and squids.
2. Saute until they are almost cooked (they should still be slightly raw inside at this point).
3. Add the garlic and swirl pan around while it sizzles.  The garlic should be translucent and not browned.
4. Add the spaghetti with a little of the pasta water.  This is to lubricate the flavours to melt easier and not to make it watery.
5. Season with parsley, oregano flakes, chilli flakes, lemon juice, salt and pepper.
6. Dish out and serve immediately with grated parmesan cheese

A great simple pasta dish for you to try.  

Yummy..only that I did not have any parmesan cheese at home that moment, only had mozarella so I instead mix them together with the pasta before dishing it out, and they were delicious.

AWESOME FISH CUTLETS

This is a truly fantastic fish cutlets recipe by Sapna Anand found in her innovative book, New Indian Kitchen. I only need to look at the cover first and I knew it surely is a good cook book and  I am so pleased that I have bought this book at one of the MPH outlets.  Having tried this recipe twice and each time we have been very happy with them and has become our favourite.  I would now like to share with you this wonderful recipe which Sapna Anand says, belongs to her mum.  These fish cutlets makes a great filling in sandwiches or pita pockets, or be accompanied by vegetables and salads....Happy trying & happy cooking!

Ingredients

• 2 fresh mackerels (or ikan tenggiri)

• A pinch of turmeric powder

• Salt 

• 1/2 cup water 

• I large or 2 medium-sized potatoes

• 1 stalk curry leaves

• 1 tbsp coriander leaves, finely chopped

• 2 inches ginger, peeled and minced

• 1 tsp freshly ground black pepper

• Salt

• 1 cup breadcrumbs

• 2 eggs

• 3 tbsp water

• Vegetable oil for shallow frying

Directions

1. Boil potatoes, then peel, mash and set aside.  Scale and remove the innards and head of the fish.  In a shallow pan, cook the fish with half a cup of water, salt and turmeric powder for about 5 minutes with the lid on.  Discard liquids.
2. Flake the cooked fish into a large bowl, picking out any bones.  Add then  mashed potatoes, curry leaves, coriander leaves, minced ginger, black pepper and salt.  Mix to combine well and taste for seasoning.  Using your hands, shape them into golf ball-sized balls and flatter into circular discs.
3. Beat 2 eggs along with 3 tablespoons of water and a pinch of salt.  Dip cutlets into this egg mixture and then into the breadcrumbs to coat well.  Chill the cutlets for about 30-60 minutes and roll them again in breadcrumbs.  This gives an even and crispy crust when fried.  Heat oil and shall-fry them until golden brown.  Serve with lemon wedges.

NASI GORENG SADIN SIMPLE & SEDAP

Bila terasa malas nak masak, Nasi Goreng Sardin Simple & Sedap inilah menjadi penyelamat buat saya kerana ianya sangat mudah untuk disediakan asalkan semua bahan-bahannya tersedia ada di dapur tapi biasanya ikan sardin tu memang ada stock dalam cabinet. Campak campak saja dah siap...bukan sahaja ianya mudah tapi amatlah sedap.  Saya rasa kalau you all semua try sekali, pasti nak buat lagi.

Nasi goreng ini sebenarnya ada kenangannya sendiri kerana ianya telah mula-mula diperkenalkan kepada saya oleh suami saya, dialah yang actually mula-mula masak nasi goreng ini dan sejak itu, memang menjadi fevret kami...kepada yang ingin mencuba, saya pasti anda tidak akan kecewa.  Jom kita intai resipinya yang amat mudah didapati.

Bahan-bahan

• 3-4 sudu besar minyak masak
• 1 labu bawang besar dicincang halus
• 3 ulas bawang putih dicincang halus
• 3 sudu makan cili giling (ikut tahap kepedasan  masing2)
• 1 tin kecil sardine cap Ayam 
• 3 cawan nasi sejuk
• 4 sudu besar kacang peas (jika suka)
• Sedikit sayor sawi atau kobis 
• Sedikit daun bawang/daun sop
• Sedikit bawang goreng untuk ditabur
• Garam & gula secukup rasa

Penyediaannya

1. Panaskan minyak di dalam kuali dan tumiskan bawang2 merah dan putih, goreng sebenar sampai wangi dan masukkan cili giling dan tumis hingga garing.
2. Masukkan satu tin sardine tadi dengan sos2nya sekali dan tumis lagi hingga betul2 pecah minyak dan sedikit kering.
3. Bolehlah dimasukkan nasi sejuk dan digaul rata sehingga sebati sementara dikacau selalu.
4. Masukkan pulak sayor2 dan kacang peas dan kacau lagi.
5. Perasakan dengan garam dan gula secukupnya.
6. Bolehlah dikeluarkan nasi goreng ini dari kuali dan hidangkan di dalam pingan dan hiaskan dengan daun2 bawang/sop yang telah dihiris halus dan juga bawang goreng.
7. Hidang segera.

BIHUN SIAM YANG SANGATLAH LAZAT

Sekadar hingga berkongsi resipi BIHUN SIAM YANG SANGATLAH LAZAT ini kepada penggemar bihun untuk suatu rasa kalainan dari bihun yang biasa kita goreng dimana bihun siam ini dinikmati bersama dengan kuahnya yang dimasak bersama dengan taucu membuatkannya menjadi masam-masam manis dan enak sekali.

Jom cuba!

Bahan-bahan

500 grams bihun (direndam dengan air sejuk biasa sehingga lembut dan ditoskan)
Sedikit daun kucai dipotong 1 inci
1 mangkuk tauge
1 biji cili merah dihiris
4 biji telur rebus
3 keping tauhu (digoreng dan dipotong dadu)
10 ekor udang hidup sederhana besar (dibuang kepala)
1 keping asam gelugor
1 cawan taucu (cuci bersih dengan air panas untuk hilangkan masinnya dan dilenyek2 sedikit)
1/2 cawan kacang tanah - jika suka (digoreng dan dikisar)
Garam dan gula secukup rasa.

Bahan kisar

8 ulas bawang merah
3 ulas bawang putih
30 tangkai cili kering - digunting2 dan direbus untuk dikisar
3 sudu besar udang kering
Sedikit belacan sekiranya suka

Cara-cara

Panaskan minyak dalam kuali
Tumiskan bahan kisar hingga wangi dan terbit minyak
Ambil dan simpan sedikit (dalam satu senduk) untuk kuah
Masukkan udang  hidup ke dalam sambal yang tinggal dalam kuali tadi dan dimasak sebentar
Masukkan bihun yang telah ditoskan dan kacau sehingga sebati
Perasakan dengan garam dan gula secukup rasa
Akhir sekali, masukkan tauhu goreng, daun kucai, tauge dan cili merah tadi
Angkat dan ketepikan

Untuk kuah

Di dalam periok, masukkan rencah yang telah diasingkan tadi
Panaskan semula
Tambahkan air secukupnya (terpulang sekiranya suka pekat atau cair)
Masukkan asam keping dan sedikit gula melaka
Masak sehingga kuah mendidih
Bila sudah mendidih, masukkan taucu, kacang tanah kisar. gara, dam gula secukupnya
Kuahnya mesti ada rasa masam manis
Bila sudah masak bolehlah diangkat dan dihidangkan.

Untuk menghidang

Masukkan bihun ke dalam mangkuk
Curahkan kuah di atasnya (terpulang kalau hendak banyak atau sedikit)
Taburkan bawang goreng, enak dimakan bersama telur rebus dan perahkan limau kasturi untuk rasa yang lebih enak.

MUST-TRY CHICKEN BRIYANI

A beautiful mouth-watering South Indian Chicken Briyani recipe from Devagi Sanmugam which you must discover and try out for yourselves.  Its obvious you do not have to be an Indian to enjoy Indian food and its no longer uncommon for a non-Indian household to serve them.  I have cooked this many times for the family and we all love it very much and has become our favourite dish for Hari Raya and other gathering functions.

Perhaps you would like to try it yourselves and see how your family would love you for it.  Its quite a tedious task preparing it but its worth it, the end result is so satisfying and all your sweats and efforts seems to disappear when you see the happy faces of your loved ones enjoying this fantastic dish you have so lovingly prepared for them.  Trust me!

INGREDIENTS

• 1 chicken, about 2 kg (cut into pieces)

• 1/2 cup yoghurt

• 2 tsps ghee + 5 tabsps oil

• 2 sticks cinnamon  

• 5 cloves 

• 5 cardamons 

• 1 onion, sliced 

• 5 cm piece ginger 

• 15 cloves garlic

• 5 red chillies

• 10 green chillies

• 1 onion

• 1 tabsp grated coconut

• A few sprigs coriander leaves, chopped

• 5 tomatoes, chopped

• 2 tsps ground chilli

• 2 tsps ground coriander

• 1 tsp ground cumin

• Enough salt

• 100 g mint leaves

DIRECTIONS

1. Rub yoghurt over the chicken pieces and leave to marinate for about 15 minutes or longer.
2. Blend together the ginger, garlic, red and green chillies onion and grated coconut with 1 cup of water.
3. Heat oil and ghee.  Fry the cinnamon sticks, cloves, cardamons and onion until fragrant.
4. Add the chicken pieces and stir fry for a while.
5. Add all the blended ingredients, coriander leaves, tomatoes, ground chilli, coriander and cumin except the mint leaves and cook the chicken until almost dry.
6. Add the mint leaves and cook for another 5 minutes.

TO PREPARE THE RICE

• I kg Basmathi rice, cleaned, washed and drained.

• 2 tsps ghee

• 3 stalks lemon grass, crushed

• 5-10 pandan leaves, tied into a knot

• 1/4 cup yoghurt

• 5 1/4 cups water

• 2 1/2 tsps salt

• 1 star anise

• 2 sticks cinnamon

• 4 cardamons

METHOD

1. Heat ghee and fry the star anise, cinnamon stick and cardamons until fragrant.
2. Add the rice and stir fry for a while.
3. Transfer to rice cooker.  Add the rest of the ingredients and stir well.
4. Switch on rice cooker.  When rice is ready remove the spices and the herbs.

TO ASSEMBLE THE CHICKEN BRIYANI

• 1/2 cup boiling water with a little saffron or yellow colouring

• 1/2 cup evaporated milk

• 4 tabsps rose water or 2 tsps rose essence

• 3 tabsps melted ghee

• A handful of mint leaves (for garnishing)

• A few casherwnuts, fried in ghee (for garnishing)

• A handful of raisins, fried in ghee (for garnishing)

• A little fried onions or shallots (for garnishing)

METHOD

1. Remove two-thirds of the cooked rice from the rice cooker.
2. Mix the saffron water, milk, rose water and the ghee together.  Sprinkle about one-third on the rice.
3. Sprinkle with the garnishing ingredients and lay the chicken pieces over it.  Cover with more rice and repeat procedure.
4. Switch on rice cooker and serve when rice is ready

FISH & CHIPS

Fish & Chips is a hot dish of English origin, consisting of a high-quality flaky white fish deep-fried in a thin, crispy batter served with deep fried chips.  It is a common take-away food.

As I was down with fever and sore throat, I just felt like having Fish & Chips last night for dinner and managed to make this good tasting, simple recipe of fish and chips dish for my husband and I.  We had this with some garden salad, served with lemon & sour cream.

If you feel like having one, try out this not only simple but very tasty recipe.

Ingredients

• 4 large potatoes, peeled and cut into strips

• 1 cup all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 cup milk

• 1 egg

• Enough oil for fying

• A few pieces fish fillets (of your choice) - I use Dory fish

Directions

1. Place potatoes in a medium-size bowl of cold water.  In a separate medium-sized mixing bowl, mix together flour, baking powder, salt, and pepper.  Stir in the milk and egg, stir until the mixture is smooth.  Let mixture stand for 20 minutes.
2. Preheat the oil in a large pot or electric skillet to 350 deg F (175 degrees C).
3. Fry the potatoes in the hot oil until they are tender.  Drain them on paper towels.
4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil.  Fry until the fish is golden brown.  If necessary the heat to maintain the 350 deg F (175 deg C) temperature.  Drain well on paper towels.
5. Fry the potatoes again for 1 to 2 minutes for added crispness.

THE PERFECTO SPAGHETTI & MEATBALLS

Adapted from The British Cookbook - The Best of British Food

An Italian favourite that's ideal for hassle-free entertaining & all-time favourite; especially if you have a  mixed age group or lots of people to feed.  It looks, smells and tastes terrific. kids love it and it's kind to the family budget.  Plus, most of the preparation can be done in advance and the final cooking doesn't take very long.  Perfectto!

Ingredients

• 2 slices crustless white bread

• 2 tbsp olive oil

• 1 red onion, chopped

• 2 garlic cloves, finely chopped

• 400 g/14 oz canned  chopped tomatoes

• 8 basil leaves

• 2 tbsp tomato puree

• 1 tsp sugar

• 450 g/1 lb minced beef

• 2 eggs

• 1 tbsp chopped fresh parsley

• 1 tbsp chopped fresh basil

• 350 g/12 oz dried spaghetti

• Salt & pepper

• Freshly grated Parmesan cheese, to serve

Directions

1. Place the bread in a shallow dish and add just enough water to cover.  Soak for 5 minutes then drain and squeeze the bread to remove all the liquid.
2. Heat the oil in a saucepan, add the onion and half the garlic and cook over a medium heat, stirring occasionally for 5 minutes.Add the tomatoes with their juice, basil leaves, tomato puree and sugar and season with salt and pepper.  Bring to the boil, reduce the heat and simmer, stirring occasionally for 20 minutes until thickened and pulpy.
3. Mix the bread, beef, eggs, remaining herbs and garlic and 1/2 tsp of salt by hand in a large mixing bowl.  Roll small pieces of the meat mixture into balls.  Drop the meatballs into the tomato sauce, cover the saucepan and cook over a medium heat for 30 minutes.
4. Meanwhile, cook the spaghetti in a saucepan of lightly salted boiling water for 10 minutes, or until al dente. Drain well.
5. Transfer the spaghetti to a large shallow serving bowl.  Arrange the meatballs and sauce on top.  Sprinkle 2 tablespoons of freshly grated parmesan cheese over the top and serve with more cheese in a bowl on the side.

COOK'S TIP

Al Dente literally means "to the tooth" and describes the texture of cooked pasta.  The easiest way to test if the spaghetti is cooked to perfection is to remove a small piece from the saucepan and bite it between your front teeth.  It should be tender but still firm to the bite.  Pasta should never simmer, but boil quite vigorously. Bring a large saucepan of lightly salted water to the boil.  Add the spaghetti, curling it into the water as it softens.  Return to the boil and begin timing the cooking from this point.  Start testing whether it is al dente about 2 minutes before the specified cooking time.  Do not leave pasta standing around before serving or it will become tough and unpleasant.  If, for some reason, the sauce is not ready, toss the spaghetti with a little olive oil or butter and keep warm.

RED VELVET MACARONS

These red velvet macarons are light and airy red velvet meringue cookies made with almond meal and filled with vanilla cream cheese.  Macarons can be pesky and frustrating.  However, if a newbie like myself can manage it on occasion, so can you.  I am no trained professional, after all!..so go ahead, give it a try.

I will leave you all with this photo because it is awesome!

Ingredients

Macaron Shells

• 105 grams almond meal, sifted

• 130 grams sifted Confectioners Powdered Sugar

• 1 tablespoon cocoa powder

• 90 grams aged egg whites

• 65 grams fine granulated sugar

• A few drops of red gel food colouring

Filling

• 3 oz cream cheese, softened

• 2 tablespoons unsalted butter, softened

• 1 1/2 cups confectioners powdered sugar

• 1 teaspoon vanilla extract

Directions

1. Line two large baking sheets with parchment paper, set aside.  In a medium bowl sift together powdered almond meal, powdered sugar and cocoa powder.  Set aside.
2. In a stand mixer, whisk egg whites at medium-low speed.  Once the egg whites begin to foam, slowly sprinkle in granulated sugar.  Slowly increase speed to medium-high and beat until a firm meringue forms.  Once you have stiff, glossy peaks, beat in the red food coloring.
3. Using a rubber spatula, gently fold in dry ingredients into meringue, until combined.  You will have to break meringue to do this, but do not over stir.  Fold dry ingredients into meringue until just combined.  Transfer mixture to a pastry bag with a plain round tip.
4. Pipe 1 inch rounds onto prepared baking sheets, leaving an inch between macarons to allow batter to spread.  Once all macarons have been piped, pick up baking sheet with both hands and tap it firmly on counter several times.  This will remove any air bubbles.
5. Let macarons sit for 30 minutes to 1 hour, depending on humidity levels.  The macarons are ready to bake when tops are no longer sticky to touch.
6. Once macarons are dry to the touch, preheat over to 285 deg F; once up to temperature, bake both trays at same time for 16-18 minutes, rotating trays once.  Let macarons cool completely on parchment paper or silpat liner before removing.

Filling

1. Cream the cream cheese and butter together in bowl of a stand mixer.  Add vanilla extract, mixing until smooth.  Slowly add powdered sugar, scrapping down sides and bottom of bowl as needed.
2. Pipe filling onto a cooled macaron shell and sandwich together with a second shell.  Repeat until all shells are used.  Store in an airtight container, in the refrigerator, for 24 hours before eating (They are best next day.  Let warm to room temperature before serving.