Matcha Strawberry Cream Scones

Ever since 'Joy the Baker' put up her 'Tiny Strawberry Cream Scones', I've been wanting to make them. Not just because it seemed super easy, but also, remember the boxes of strawberries I mentioned in my last post? I still got them! And I need to finish them really quick before they start going all mushy on me.


But I didn't want to do exactly what Joy did. It wouldn't be all that fun that way would it? So I went with matcha. I'd been having this green tea powder since my last visit to Singapore and thought this would be the best way to start using it. Strawberry and matcha seemed nice. Atleast in my head. You could also skip the matcha and just do what Joy did. You wouldn't have to do anything but take out the matcha from the recipe. No alterations but that.

Ingredients

3 cups         all purpose flour
1 tbsp.         baking powder
1tsp             salt
1/3 cup        sugar
1+1/3 cup    cream
1 tbsp.         matcha powder
1/3 cup       chopped strawberries
brown sugar for topping

Method

1. Preheat oven to 220C(425F). Line tray with parchment paper.
2. Dry whisk dry ingredients other than matcha together
3. Stir in matcha powder into the cream till completely mixed in
4. Mix in cream mixture into dry ingredients with a wooden spoon. Add strawberries. It will seem lumpy and shaggy but will come together in a while.
5. Empty dough onto a lightly floured surface and flatten out into a disk. (I didn't use a rolling pin, hence the uneven surface)
6. Use cookie cutters to make nice even scones. Sprinkle brown sugar liberally on top.
7. Bake for 12-14 mins ideally. My microwave takes 25 mins.

SERVE WARM! (very important)



These make around 2 dozen mini scones. It's best had warm. I thought the matcha flavor would be too strong, but it really went well with the strawberries when it was warm and fresh from the oven. I didn't really appreciate the flavours cold. It had also become a bit soggy with all those fresh strawberry juices having had time to seep out.

Roasted Strawberries / Strawberries en Papillote

I shouldn't be having a blog. People who don't have much to say shouldn't have a blog where they actually have to wax lyrical about everything. Hence, I wont. Going to back to being my normal, practical self where I think, speak and write in bullet points :-)



Roasted Strawberries are amazing
They bring an extra pop to these babies
Not the mention an accentuation of the flavours
En Papillote, in a cover, its even better, cos it cooks in its own steam, in its own juices, mingling, intermingling like... oh I have some funny words I shouldn't use here. Why are food blogs so polite by the way? Why does nobody ever use cuss words? Chefs are not known for their polite language.



In preparation for the end of the strawberry season, I picked up three boxes of strawberries. I had plans to make some more liqueur ('bewdi' rises), some scones and well, just have them around, till they grew mouldy and I'd cry and say 'oh! they've gone bad' and bin them. Yeah, well it happens. I'm not going to be diplomatic. Food waste is an issue I'm tackling on an everyday basis. I ration my shopping to eliminate any kind of waste. But sometimes, between work, sleep and a lot of sleep I miss, I forget and then its misery.

Anyway I wanted to make balsamic strawberries. But I didn't. Today was a day for the unexotic, about as adventurous as orange zest.



Ingredients

500g strawberries hulled and halved
4 tsp brown sugar
zest of two oranges
parchment paper

How

1. Spread out parchment paper. Mentally divide into two halves.
2. Spread strawberries, sugar and orange zest on one half.
3. Cover with other half of parchment and seal edges to make envelope
4. Bake in Oven at 200C for 20 mins or till sugar melts and all the flavours copulate (I did use that word finally)



Open up and eat... There's a lot more liquid than shown above. I used the syrup to soak a cake, picked out the zest and chucked them, snacked on a LOT of the berries and then took the snap.

You could also layer the cake with a cream cheese filling and the strawberries, top with some more cream cheese mix and chocolate ganache and finally more strawberries. Just cos they make the cake look so pretty and being pretty in this world means everything. The cake tastes pretty good even if it does look kinda wonky.


       


Happy Birthday Mum! Even if you're kilometers and kilometers away, and even if you haven't got a birthday cake of your own, we still celebrate your birthday with a cake cutting of our own.



Ginger-Chicken Meatballs


Some days, warming up food from the fridge doesn't cut it after a long day at work. Also, on the same days you don't want to be the really weird female capable of putting in long hours in the kitchen after a long day at work. This recipe works for those days and every other day. No wonder they called it 'Meet your new favourite meatball' recipe in Bon Appetit magazine .

I had 5 of them standing at the counter and have the rest stashed away for tomorrow's dinner. This recipe is a keeper.
Points to note: I generally don't have chicken stock at home, so I used water. Also, I'm not sure what Chinese broccoli is, so I used the leafy part of spring onions. Tastes good to me.

Ingredients

250g        chicken mince
4 cloves   garlic finely chopped
2 inch      ginger finely chopped
2 spring   onions finely chopped
2 tbsp.     soy sauce
1/4 cup       water
leaves of those 2 spring onions
1/2 tsp     chilli flakes
salt

How
  1. Using a spatula or your hands, mix ginger, garlic, spring onions and chicken along with 1 tbsp soy sauce, salt and 1/4 cup water
  2. Scoop out mix into 1" balls using a tablespoon.
  3. Heat oil in a pan. Gently drop in meatballs and fry till golden brown on both sides. Transfer to plate.
  4. In the same pan, add the leaves, chilli flakes and 1 tbsp. soy sauce till the leaves are tender-crisp. At this point you can add the rest of the water and the meatballs back to the pan and simmer for another 5 mins until meatballs are cooked through.
Specials thanks to Anila Mathew for giving me this awesome, awesome soy sauce all the way from Japan. I used that for this recipe. Japanese soy sauce does taste different and in a totally nice way! Thanks so much Anila!

Meanwhile, try this recipe.

Basil Pesto


I discovered this magical setting on my camera. Its called Food. Makes life so simple doesn't it?
That's exactly what this pesto also does to you. Make your life or rather your dinners really simple. You can make it and keep it in the fridge for nearly a week and freeze it for even longer times. Best had with pasta, but I do occasionally swipe it over a slice of bread.

Ingredients

2 cups   - Basil Leaves packed
6           - Garlic cloves
1/4 cup - Olive oil
1/4 cup - Pine nuts
Season with salt & pepper to taste

How
  1. Pulse all ingredients together till its coarsely chopped. As you can see mine went further than coarsely chopped.
  2. Adding more oil will help get a looser fluffier texture
  3. Cheese! I skipped. I'm a fat lady. Hence. Mentally going slurp.
  4. Hope no one's reading this entry
Testing out the camera. I think I should have removed the blue thing and just got the plate on white. What say?




I've drastically cut down on the oil here, it should me almost double of it. What I do is, I drizzle olive oil over the pasta when I serve it out. Also skipped on the cheese. Trying to keep it for a regular weeknight. Feel free to add cheese, ham, bacon, eggs. Basically anything goes.