Saturday, March 14, 2009

Quick and easy biscuits/scones

Where I live biscuits and gravy is like nasik lemak and sambal bilis. We have that for breakfast or dinner. We also eat it with butter and jam or jelly (jam made from juice or fibre) in the afternoon. Biscuits are easy to make and delicious to eat when they are warm. In the UK, the people there eat them with butter and jam at tea time. They will have it over tea that is served with cream. These simple biscuits have people bragging about them.

There are many ways in making the scones or buscuits. My recipe is simple and the way my husband taught me to make. We do not use butter or margarine, instead we use heavy cream.

Pre heat oven t0 450 degrees. (This means that you turn your oven to 450 degrees and let it get hot and beep or the fire or light turn off.)

When your oven is being heated you can :-
1. Line or grease your baking tray

2. whisk or seive together 2 cups of flour, 2 teaspoons granualted sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. Then stir in 1(1/2 ) ofheavy cream. (pour in 1 cup first to see if the dough is not too wet, then the 1/2 cup is the just in case the dough is too hard)

4. Mix the ingredients well until it turn into a ball and take it out on to a lightly floured surface.

5. Knead the dough until smooth about 30-45 times or seconds.

6. Roll the dough into 1" thick and cut into round or just cut into wedges if you dont have round cutter or using glass.

7.If cutting into round, simply push the cutter down and pull back. Don't twist the cutter.

8. Place the biscuits onto the baking sheet and bake for 15-17 minutes or until golden brown.

There you go, does not take more than 15 minutes to get them in the oven.

The gravy that my husband makes

about 1 lb of ground beef cook in the non-stick skillet until brown or cooked. If the meat is lean, ada a little cookong oil to it.

My husband does not like fresh onion, so he uses powdered onion in the meat.

when beef is cooked, put aside.

In the same skillet, mashed all the leftover in the skillet over slow fire. Add 2-3 tablespoons of flour and stir until it turns brown. Make sure the flour does not become lumpy.
Add milk (fresh) to the mixture and put the ground beef back into the skillet. season with salt, black pepper. let it simmer for 15 -20 minutes or until gravy is thick.

Serve ontop of the biscuits.

Friday, March 06, 2009

Substitute for petai?

I cooked sambal tumis bilis the other day and thought it would be nice to have petai jeruk to go with it. My husband was having his sandwich and a bottle of pickled olives opposite me. He offered me some olives, like pushed the bottle across the table. I then had some and man! it tasted as good as petai jeruk with the sambal!. On the plus side is, the olives don't leave that peculiar smell in the bathroom.