Queen Cakes

Ingredients: (makes 11)

115 g. unsalted butter (softened)

70 g. caster sugar

2 large eggs (lightly beaten)

4 tsp. lemon juice

175 g. self-raising flour

100 g. currants

3 tbsp. milk

Methods:

1. In a mixer bowl, beat butter and sugar until light and fluffy.  Gradually beat in the eggs, then beat in the lemon juice with 1 tablespoon of the flour.  Fold the remaining flour, currants and milk.  Spoon  the mixture using an ice-cream scoop into the paper cases, place over a muffin pan.
2. Bake in a preheated oven of 190 degree Celsius for 15-20 minutes, or until well risen and springy to the touch.
3. Transfer to a wire rack to cool completely.
4. Afternoon tea is served....

This recipe is adapted from a recipe book 'Love Food' with slight adjustments to suit my baking preference.

Shrewsbury Biscuits

 

Ingredients:

115 g. unsalted butter (room temperature)

80 g. caster sugar

2 egg yolks

225 g. plain flour (sifted)

1 zest of a lemon

Methods:

1. In a large bowl, beat butter and sugar until pale and soft; scrap down the sides with a rubber spatula in between beating.
2. Beat in the egg yolks thoroughly, one at a time.
3. Add the flour and lemon zest to the bowl and stir using a rubber spatula to combine the mixture.
4. Use your hand to bring the mixture together into a ball in the bowl.
5. Sprinkle a little flour on a work surface and knead the dough briefly.
6. Roll out the dough to half centimetre.
7. Use a 3-inch cutter to cut out 8 shapes.  I prefer the biscuits to be thicker, thus coming up to only 8 biscuits.  If you makes it thinner, it can be more.
8. Place the cut biscuits onto a lined baking sheet; bake in a preheated oven of 180 degree Celsius for 20 minutes, or until golden.  If your biscuits are thinner, might only bake for 15 minutes.
9. Leave the biscuits to cool on the tray for a couple of minutes, then transfer to a rack to cool down completely.
10. Store the biscuits in airtight cookie jars.

I adapted this 'Simple Yet Yummylicious' recipe from 'Great British Recipes.com' with a slight adjustment to suit my baking preference.

Simple Pasta Salad

With the leftover homemade Thousand Island Dressing in my fridge, I've decided to make another pasta salad for my lunch, using whatever available ingredients in my pantry.

Ingredients: (serves 1)

One portion pasta

Half red capsicum (sliced)

1 Chinese Leek (use the white part only and cubed)

1 tbsp. pitted green olives (halved horizontally)

1/2 tbsp. unsalted butter

Thousand Island Dressing

Sliced cucumbers (for garnishing)

Dried parsley (for garnish)

Methods:

1. In a heated pot with water, boil the pasta with some salt added until al dente or according to your preferred texture.  Dish with a slotted spatula, place into a medium bowl and set aside.
2. In a heated pan, add butter; once the butter is almost melted add capsicum and leeks.  Stir fry until the vege are cooked, remove into the bowl with the pasta.  
3. Add green olives and dressing; stir to mix evenly; remove the pasta salad onto a serving dish; garnish with dried parsley; with sliced cucumbers on the side; and extra Thousand Island Dressing.
4. My lunch is served!

Crispy Kimchi Potato Hash

Ingredients: (serves 1)

1 medium potato (washed and diced into small cubes, preferably with skin on)

2 slices ham (sliced into 1" long x 1/4" thick)

1/2 small onion (peeled and diced)

2 cloves garlic (peeled and chopped)

1/3 cup kimchi (roughly chopped)

1 tbsp. unsalted butter

Dash of sugar

Salt and pepper 

Cooking oil

Some chopped spring onion (I did not use)

Methods:

1. In a heated pot with water, boil diced potatoes until just soft, do not over boil as it will turn mushy.
2. In a heated La Gourmet cast iron pan, add half tablespoon of cooking oil.  Cook ham over medium low heat until lightly brown and edge is a bit crispy.  Remove and set aside.
3. In the same pan, drizzle an extra dash of oil, add in potatoes, season with salt and pepper; toss evenly.  Continue to toss in between until the potatoes are crispy on the outside.
4. Push potatoes to one side of the pan and add in butter, onion, garlic and cook until onions are softened, about 1 minute.  Toss to mix all the ingredients together.
5. Add in chopped kimchi, sugar and cook for another minute.  Taste to adjust with more seasoning, if needed.
6. Toss in ham, chopped spring onion (if using), and turn off heat.
7. Serve warm with a fried egg, if desired.

Notes:

• The actual recipe calls for bacon, but I replace it with ham instead.  If bacon is used, you might use lesser oil.
• I serve this potato hash direct from the pan.

I adapted this recipe from 'bearnakedfood.com' with slight adjustment to suit my cooking preference.

Simple Pasta Salad with Broccoli and Corn Kernels

Having made a batch of Thousand Island Dressing, I've decided to make this simple Pasta Salad for my lunch.  It's indeed 'Simple Yet Yummylicious!' 

Ingredients: (serves 1)

One portion of pasta (any types of your choice)

Some florets of broccoli (cut into smaller pieces)

1/4 cup corn kernels

Cucumber slices - for garnish

Thousand Island Dressing - to get the recipe, click here

Methods:

1. In a heated pot of water, boil the pasta with some salt added until al dente or according to your preferred texture.  Dish with a slotted spatula and place into a medium bowl; and set aside.
2. Blanch the broccoli, dish with a slotted spatula and place it over the pasta.
3. Add corn kernels.
4. Spoon enough Thousand Island Dressing over the pasta, corn and broccoli; stir to mix well until well coated.  Remove  into a serving dish, garnish with cucumber slices; and my lunch is served!

Thousand Island Dressing

Ingredients:

1/2 cup mayonnaise

3 tbsp. tomato ketchup

1 tbsp. pitted green olives (cut into thin slices)

1 tbsp. white vinegar

1/2 small onion (peeled and finely minced)

1/4 tsp. smoked paprika

1/2 tsp. Sriracha 

a pinch of salt (to taste)

Methods:

1. Add all the ingredients to a bowl and whisk everything together until well combined.
2. Place the dressing in a mason jar or any airtight container and refrigerate for 60 minutes or overnight.
3. Enjoy on all your favorite salads or sandwiches.

Notes:

This dressing keeps for up to 1 week in the fridge in an airtight jar or container.

I adapted this recipe from 'thebusybaker.ca' with a slight adjustment to suit my preference.