Scones

A cup of tea is never the same without scones – served with freshly whipped cream, grated cheese and jam, of course.

Last year I had a challenge to bake perfect scones for my sister’s birthday. I tried 3 different recipes and was still not really 100% satisfied with the results.. So  this is yet another recipe I had to try!! 🙂

scones

Scones

2½ cups all-purpose flour

10 ml castor sugar

20 ml baking powder

2 ml salt

200 ml (180 g) butter, cut into small pieces

100 ml milk, plus extra for brushing

1 large egg

Preheat the oven to 200 C and line a baking tray with     parchment paper.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

Turn out onto a lightly floured  work  surface to complete bringing it together with your  hands. Roll the dough out into a rectangle.

Cut into rounds and place on the prepared baking           sheet. Bake for minutes in the preheated oven, or  until golden brown.IMG_2757

Crustless Asparagus Tart

1 can asparagus tips, drained – reserve the liquid

1 small onion or 4 spring onions finely chopped

3 large eggs

125 ml cream

125 ml reserved liquid from asparagus 

chopped parsley

½ t salt

½ t black pepper

2 ml mustard powder

250 ml grated cheese

Preheat the oven to 180 degrees Celcius.IMG_2281

 

In a  bowl, add the parsley, Dijon mustard, eggs, heavy cream , reserved liquid, a large pinch salt and a large pinch black pepper. Whisk together until well combined.IMG_2283

Put the asparagus into the pie dish,  top with the Cheddar cheese and the spring onions. Pour the egg mixture over the asparagus mixture.IMG_2285

Bake  until the eggs are set, about 35 minutes. Remove from the oven, cut into slices.IMG_2291

 

Sunday Stills, the next challenge: Cows!

Ed’s challenge this week is all about  cows and the products they produce…..

cow

I am not sure if the next one is a cow! It would not get up for the photo….

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I had to rummage through my fridge to find  some of the products they produce:

Meat, cheese, cream, yoghurt, milk and butter
Meat, cheese, cream, yoghurt, milk and butter

For more photo’s of this challenge click here.

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Home-Style Macaroni and Cheese

Macaroni with chunks of Cheddar cheese is baked until bubbling for a soothing and satisfying supper.

200 g  uncooked elbow macaroni
50 g butter or margarine
45 ml plain flour
500 ml milk

225 g  softened cream cheese

2 ml salt

2 ml pepper

10 ml country -sty le Dijon mustard

225 g  cubed 1 cm Cheddar cheese

125 g  fresh breadcrumbs

30 g   butter or margarine, melted

30 ml chopped fresh parsley

Heat oven to 200°C . Cook macaroni according to directions; drain.  Meanwhile, in a saucepan melt 50 g butter; stir in flour. Cook over med. heat, stirring occasionally, until smooth and bubbly (l min.). Stir in milk, cream cheese, salt, pepper and mustard. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 min.). Stir in macaroni and cheese. Pour into casserole dish.

In small bowl stir together remaining ingredients; sprinkle over macaroni and cheese.
Bake for 15 to 20 min. or until golden brown and heated through.

Microwave Directions:

Cook macaroni according to  directions; drain. Meanwhile, in casserole dish melt 50 g butter on HIGH (50 to 60 sec.). Stir in flour.

(I used a packet of creamy mushroom soup to make the sauce and did not use salt or pepper .)

Microwave on HIGH until bubbly ( about 1 min.). Stir in milk, cream cheese, salt, pepper and mustard. Microwave on HIGH, stirring after half the time, until thickened (4 to 5 min.). Stir in macaroni and cheese. ( I added  pieces of bacon too!)Macen cheese

In small bowl stir together remaining ingredients; sprinkle over macaroni and cheese.

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Microwave on HIGH until heated through (8 to 10 min.).

Home-style macaroni and cheese
Home-style macaroni and cheese

Parmesan Butter Tin Biscuits for Cheese please!

Parmesan and basil make the difference in these country-style tin biscuits.

75 g butter or margarine

350 g plain flour

30 ml of grated Parmesan  cheese

15 ml sugar

20 ml baking powder

5 ml basil leaves

15 ml chopped fresh parsley

250 ml milk

Heat oven to 200 degrees C. In a square cake tin melt butter in oven. (3 to 5 min.) Meanwhile, in  a medium bowl combine all ingredients except milk. Stir in milk until moistened. Turn dough onto slightly floured surface: knead 10 times or until smooth. Roll dough into 30 x 10 cm rectangle. Cut into about 12 strips.IMG_1144

Dip each strip into melted butter.IMG_1147

Place in same tin. bake for 20 to 25 min. or until lightly browned.

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I had mine with more cheese! Grated cheddar and some with creamed cheese. Delicious!

I decided to enter this recipe for the Cheese Please! challenge of

http://fromagehomage.co.uk/

 

Fromage Homage

Broccoli, Cauliflower & Onion Au Gratin

Broccoli, Cauliflower & Onion Au Gratin

Cheese Sauce

30 g (1 oz) butter or margarine

30 ml (2 tbsp.) plain flour

2ml (1/2 tsp) salt

1ml (1/4 tsp) rosemary leaves, crushed

1 ml   (1/4 tsp) pepper

375 ml (13 fl oz) milk

100 g (4 oz) shredded  cheese

Pre -heat oven to 180°C.

In a saucepan melt 30 g (1 oz) butter; stir in flour, salt, rosemary and pepper. Cook over med. heat, stirring constantly, until smooth and bubbly (30 sec.).

Stir in milk. Continue cooking, stirring occasionally, until mixture thickens and comes to a full boil (4 to 5 min.)

Boil 1 min. Remove from heat; stir in cheese until smooth.  Set aside.

In greased shallow casserole or 23-cm (9-in) sq. baking dish place broccoli, cauliflower and a med. onion, cut into eighths.

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Stir in cheese sauce.

Topping

250 g (9 oz) fresh breadcrumbs

75 g (3 oz) butter or  margarine, melted

50ml (4 tbsp.) chopped fresh parsley

In small bowl stir together all topping ingredients.

Sprinkle over broccoli/ cauliflower  mixture.IMG_0975

Bake for 25 to 35 min. or until top is golden brown and broccoli / cauliflower  is crisply tender.IMG_0982

Chicken Lasagna

Lasagna is made of pasta layered with a sauce, cheese,vegetables, and usually some type of meat. Lasagna doesn’t have to use red sauce! This white lasagna, I made with chicken and White Onion Soup Sauce, topped with 3 cheeses and onion salad sprinkles.DSC06042

Ingredients

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 punnet of mushrooms, sliced

1 kg chicken breasts cut into chunks

butter

chopped or dried parsley

3 cups milk

1 packet of White Onion Soup

about 12 no-boil lasagna noodles

1 cup shredded Cheddar cheese

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Salt and pepper to taste

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Preparation:

In large pot, heat olive oil  and a butter over medium heat.  Add onion and garlic; cook and stir until crisp-tender, about 5 minutes. Add mushrooms cook and stir for 4 minutes longer. Add chicken and cook  until chicken is tender and breaks up easily, (I added a bit of water during the cooking process ) Season with Salt and Pepper.  Add chopped parsley , stir and remove from heat.DSC06029

White sauce is also known as Béchamel, I made mine with  onion soup powder.

  1. In a glass bowl, melt 3 tablespoons of butter in the microwave.
  2. Blend the soup powder  into the melted butter.
  3. Slowly add 3 cups of milk, stirring constantly.
  4. Continue cooking in the microwave until smooth and thickened.photo5

Preheat oven to 180 degrees C. Spray a  glass baking dish with nonstick cooking spray and set aside.

To assemble the Lasagna you layer the ingredients repeatedly, starting with the white sauce, then the Lasagna sheets and then the chicken sauce. Repeat 3 times. Then end with an layer of Lasagna sheets and lastly the white sauce.   Sprinkle with the cheese. ( I added dried Onion sprinkles too)

At this point you can cover the casserole and refrigerate for up to 24 hours.

Bake for 45-55 minutes or until casserole is bubbly and cheeses are melted and starting to brown. If refrigerated, add another 10-15 minutes to baking time.Image1

Pizza bread rolls

An easy lunch or dinner for those days that you just don’t know what to eat!

Serve it with sliced avocado or a tossed salad.

1 boiled egg chopped
1 small onion chopped
3-5 gherkins chopped
1 tin of tuna (drained)

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Mix 50 ml mayonnaise 5ml tomato sauce and 5ml mustard.
Combine all these ingredients.

Spread the mixture on bread rolls, Sprinkle with grated cheese and paprika.

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You can also put the same mixture into a red, yellow or green pepper. Grate some cheese over it and sprinkle with paprika.

Bake in 180 degree C oven until  cheese is melted.

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