Raisin Scones

I have made some raisin scones for breakfast.

But I will still take some for tea break too.

Sometimes I take them with raspberry and sometimes with only butter or sometimes with both.

Raisin Scones:
Ingredients:

225 g flour
2 tsp baking powder
50 g cold butter
1 beaten egg
50 g castor sugar ( I use less sugar because those raisins are quite sweet)
60 ml cold milk

100 g raisin ( slightly cut )

Method:
1. Cut cold butter with (flour + baking powder) with a pastry cutter.
2. + sugar + beaten egg + cold milk.
3. + raisin.
4. Knead into dough lightly.
5. Press to 1 cm thickness and cut with a round cookie cutter.

Oven temperature : 220 C
Baking time : 10 mins ( or golden in colour)

Tea break : Raisin scones and black coffee without sugar.

Raspberry Jam Drops

I made these jam drops from " Essential Baking " cookbook .
I need to place them on a 14" X 10 " tray twice. You can find this from "Delicious Magazine". They have almost the same recipe. ( The quantity of sugar and jam has reduced )
It is better to eat this jam drops within the day of baking.
As I kept this in the container, the moist of the jam has made these cookies very soft and you need to bake it again before eating.
** Do not stack them in the container too.

Raspberry Jam Drops ：
Ingredients ：
80 g unsalted butter ,soften
45 g icing sugar ( original recipe : 90g )
2 tbsp milk
1/2 vanilla extract
125 g self raising flour
40 g custard powder or instant vanilla pudding mix  ( I used Tesco Choice Brand , I guess it has too much yellow colouring and the taste is not what I expected )

100 g raspberry jam

Method:
1. Preheat the oven to 180 C ( 350 F)
2. Line baking tray with baking paper. ( I greased the tray with butter )
3. Cream the butter + sugar in a small bowl using electric beaters until light and creamy.
4. + milk + vanilla extract, beat until combined.
5. + sifted flour + custard powder and mix to form a soft dough.
6. Roll heap teaspoons of the mixture into balls and place on the tray.
7.Make an indentation in each ball using the end of a wooden spoon and fill with a little of the jam.
8. Baking time  : 15 mins. , middle rack.

Verdict : I love this jam drops because it is not too oily while eating. The raspberry jam has enhanced the taste of the cookies. Although I have never tried other brand of custard powder, I don't like the colour of the custard powder and the custard powder taste is too strong. I will only use 20 g of custard powder and 20 g of corn flour when I do this next time :)

 Tea Break : Raspberry jam drops with half a cup of black coffee without sugar.

Spaghetti Carbonara with Pork Loin

With only a piece of fried pork loin and some cucumber, I started to prepare "spaghetti carbonara " , without any bacon and wondered if this is still called spaghetti carbonara or " pasta in egg sauce "? 

Spaghetti Carbonara with pork loin :

Ingredients:

1 piece of fried pork loin

80 g chopped onion

30 g chopped garlic

1 beaten egg ( 70 g)

half of the cucumber cubes ( removed inner soft part)

a portion of cooked spaghetti for one.

Seasoning :

salt 

pepper

abalone scallop sauce ( bottled ) - 鲍鱼瑶柱汁

Method:

1. Prepare spaghetti.

2. Fry onion + garlic until fragrant ( not brown).

3. + pork loin stir fried for 2 mins.

4. + cucumber cubes + 100 ml water , seasoning + spaghetti.

5. + beaten egg. Switch off the stove. Stir the beaten egg evenly until it becomes thick.

6. Serve with grated cheddar cheese. ( I have no parmesan cheese )

Voila !

Lemon Chiffon Cake

This is the first time for me to do this lemon chiffon cake.
It took about 1 and 1/2 of grated lemon zest, 6 eggs ( about 70 g  each ).
If compare to other chiffon cakes , the only different is the sugar content is very low ( the total sugar is only 50 g).

Lemon Chiffon Cake:(  22 cm chiffon cake pan )
Ingredients:
Egg white foam :
6 egg white
50 g castor sugar
1/4 tsp cream of tartar

1 tbsp corn flour ( about 20 g)


Egg yolk batter : ( * No sugar is added here )
6 egg yolks
50 ml corn oil
70 ml liquid ( 20 ml lemon juice +  water)

100 g flour + 1 tsp baking powder ( sieved together)
1 tbsp  grated lemon zest

Method and procedure:
1. Beat egg white , speed 3 ( 2 mins) + sugar + cream of tartar ( beat 2 mins)+ corn flour  ( 1 min).  Leave aside.
2. Beat egg yolk ( speed 3 , 5 mins) until creamy and thick .
3. Beaten egg yolk +  50 ml corn oil + 70 ml liquid + flour + lemon zest , mix well.
4. (1) + (3) , mix well.

Oven temperature and baking time:
190 C ( lower heat ) for the first 40 mins, then 160 C ( lower and upper heat for 15 mins) ( * This is varied from the individual oven ) .                  

Easy Stir-fried Pork with Button Mushroom : ( Chinese style)

Button mushroom is one of my favourite mushroom.

But I seldom take this because it is canned food here.

A simple to cook button mushroom is to cook with either chicken or pork.

Easy Stir-fried Pork with Button Mushroom : ( Chinese style)

Ingredients :

200 g pork slices

1 Onion cut into wedges

A can of button mushroom

Method: 

1.    Marinate 200 g pork slices with : 

1/2 tbsp corn flour

1/8 tsp salt

1/2 tbsp soy sauce 

1/2 tsp sugar

1 tsp dark sauce

1/8 tsp pepper

1 tbsp sesame sauce

2. Heat  2 tbsp oil in frying pan and stir fry the pork for 3 mins + a can of button mushroom + half a cup of water. Covered the pan and simmer for 3 mins. 

And some photos shooting on the same day.