September 13, 2010

Thai vermicelli salad

WARNING: it’s so light and healthy, you may need to order pizza on the side! Which is what Micah gave in to tonight…

1. Thinly slice capsicum, red onion, cabbage. Drizzle lime juice.
2. Cook Vermicelli. Drain. Cool.
3. Fry dried shrimp in some oil. Add shallots. Add pork mince, salt and sugar.
3. Mix 1 part ea fish sauce/sugar/water to make sauce.
4. Mix everything together.
5. Garnish with bean sprouts, coriander and toasted peanuts (I had none at home). 

September 12, 2010

Scones w. strawberry jam

Baking scones on a Sunday afternoon is so the done thing! My friend passed this recipe on to me and decided to try it out… and also try out my never been used flower shaped cookie cutters…

Recipe from Anchor

Makes about 9 scones.

2 cups flour
½ teaspoon salt
4 ½ teaspoon baking powder
50g butter
¾ cup (190mL) milk, approximately

1. Preheat oven to 220˚C.
2. Sift the flour, salt and baking powder into a bowl. Rub in the butter until the mixture resembles
coarse breadcrumbs. Make a well in the centre of the dry ingredients.
3. Pour in sufficient milk to mix to a soft dough which leaves the bowl clean and forms a ball. Turn out onto a lightly floured surface and knead gently 12-15 times with your fingertips. Pat out or roll the dough to about 3cm thick. Using a floured cutter or knife, cut into shapes and place on an oven tray.
4. Place the scones close together for soft scones or about 5cm apart for crusty ones.
5. Bake in preheated oven for 15-20mins or until golden brown.

Sweet: Add 2 tablespoon sugar to the dry ingredients.

Bacon and Onion: Finely chop 1 onion and 2 bacon rashers. Cook in a little buttler over low
heat or microwave oven, then cool. Add with the milk.

Date or Raisin: Add ½ to 1 cup chopped dates or raisins to the dry ingredients.

Onion and Cheese: Finely chop 1 onion. Cook in a little butter over low heat or microwave
oven, then cool. Add to the dry ingredients with 1 cup grated Tasty cheese.

Micah is addicted to this song…

September 11, 2010

Some Paul Rand:

The spirit of humility and learning… onwards and upwards, folks!