Month: August 2011

  • Cheese scones

    IMGP7071_cheese-scones by RaeAllen
    IMGP7071_cheese-scones, a photo by RaeAllen on Flickr.

    Ingredients
    3 cups self-raising flour
    50g butter, chopped small
    1 cup grated tasty cheese
    1-1 1/2 cups milk

    Method
    1. Rub butter into flour until its breadcrumby
    2. Add grated cheese and mix through mostly dry mixture
    3. add milk and mix until you have a good doughy consistency.
    4. Pre-heat oven to 180C
    5. flour bench and turn out dough, need and flatten to a 1-2cm circle
    6. flour an oven tray
    7. using a scone cutter, press down on dough and cut out 5-7cm circles (don’t twist cutter as that seals the sides)
    8. place circles close together on the oven tray – I normally work from the centre.
    9. brush a bit of milk on top to brown
    10. cook for about 15 minutes, then sprinkle parmesan cheese on top and return until cheese melted and scones brown.

    makes about 2 dozen scones

    Via Flickr:
    Cheese scones with Parmesan cheese tops

  • Beef and bean hotpot

    I made this terrific beef and bean hotpot the other day, using some basic ingredients from the cupboard.

    Ingredients

    1. 500g topside beef, chopped 2-3cm cubes
    2. 1 400g can diced tomatoes
    3. 1 400g can 4 bean mix
    4. 4 small brown onions
    5. 1 teaspoon chili powder
    6. 1 tablespoon olive oil
    7. water
    8. 1kg Dutch creme potatoes
    9. 25g butter
    10. 1 cup milk
    11. pepper, salt

    Method

    1. Put the base of the tagine on the stove and add the olive oil.
    2. When hot, add the beef and brown completely.
    3. Once the beef is browned, add the tomatoes and coat the beef.
    4. Add a teaspoon of chili powder and stir to coat meat.
    5. Add the can of bean mix.
    6. Peel the small brown onions but leave them whole.
    7. Add the onions to the mix.
    8. Add enough water to cover the beef.
    9. Put the top on the tagine and place it in an oven at 160C.
    10. Cook slowly for 3-4 hours, if tagine is loosing moisture too quickly, turn down heat.
    11. Once meat is soft, turn off but leave in oven.
    12. Peel the Dutch Creme potatoes, place in pot, and bring to boil.
    13. Once potatoes are soft, drain off the water.
    14. Add 25g butter and 1 cup warmed milk, and using a fork mash to a smooth consistency.
    15. Add salt and pepper to taste.
    16. Place mashed potatoes with a hollow centre on a plate.
    17. Ladle the tagine mixture into the hollow and serve.

    Instead of beef you may use other meats such as pork, goat or mutton

    Cooking time: 3 hour(s) 20 minute(s)

    Number of servings (yield): 4

    4 :  ★★★★☆ 1 review(s)

     

     

  • Ekka 2011




    Ekka 2011, a set on Flickr.

    Photos from the first Friday of the Ekka, 12 August 2011.

    Traditionally the Friday is mostly about competition judging, with lots of school groups coming through