A special friend gave birth last October to a baby boy and this was my present to her and her lil munchkin.
Hang, ready, snap! Had to take a photo before it goes…
And off it goes…
May Allah protect you dear baby Nafez.
I’m so sorry! I’ve been procrastinating for far too long now. You could blame it on my morning sickness, Alhamdulillah I’m 6+ months pregnant now, and experienced horrible morning sickness till 4+ months. It took another month or so for me to get back into my cooking/crafting/organising mojo. I’ve got heaps of posts on standby waiting to be published and here is one for today.
Who can resist good’ol traditional baked scones with a bit of jam and whipped cream? I sure can’t! These are mouth watering and perfect for breakkie on the weekends with your loved ones.
RECIPE FOR BASIC SCONES
Adapted from Taste
Serves: 16
Prep time: 15 mins
Cook time: 20-25 minutesIngredients
Plain flour, for dusting
3 cups self raising flour
80 gram butter, cubed (at room temperature)
1 to 1 1/4 cups milk
strawberry jam and whipped cream, to serve
Method
1. Preheat oven to 200°C. Dust 2 flat baking trays lightly with flour.
2. Then sift the self-raising flour into a large bowl. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
3. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough).
4. Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking trays, 1cm apart. Sprinkle tops with a little plain flour.
5. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with strawberry jam and cream.
Please accept my apologies for the lack of post over the last couple of weeks, I have been sick, terribly sick- that the thought of food and consuming it, makes it even worst! Hence why I have not updated this blog. But at least I can have some hearty winter soup eventhough its summer here! So if you’ve got a few soup recipes up your sleeves, kindly do share them with me. I’m always on the lookout for more recipes!
RECIPE FOR CHICKEN SOUP WITH CABBAGE
Adapted from my stepmumServes: 4
Prep time: 10 mins
Cook time: 1 hourIngredients
1 chicken breast, cut into small pieces
50g dried rice vermicelli
4 cups chicken stock
1/4 cup chopped spring onions (to garnish)
3 tbsp fried shallots (to garnish)
2 eggs
1/4 cabbage, shredded thinly
salt and pepper, to tasteMethod
1. Bring to a boil the chicken breast pieces in a pot of chicken stock.
2. Add in the cabbage, vermicelli and simmer for 45 minutes.
3. Crack the eggs but do not stir. Leave for 5 minutes before seasoning it with salt and pepper and the other garnishes.
4. Serve immediately while hot.
Welcome. This is the back entry to our home aka the shoe room. Yes, we go in and out through the back door. Its much easier as this is where we store all our shoes. The front entrance has not been touched yet as we still need to figure out what we want to do with it. We’ll come to that soon…the joys of renovating are never ending!
This picture was taken just after my husband started ripping out the 40 year old wallpaper (that was glued on the brick masonry wall). Sorry for the poor quality photo, it was taken with an iPhone (of course). I am pretty dissapointed that I didn’t get a photo of the wallpaper while it was still attached. This shoe room/entry reno was a spur of the moment thing. I walked out one day and realised he started ripping it off. No time to get the camera out!
A bit of scavenging from the garage and we have ourselves a wooden welcome rustic sign. Now this area has definitely brightened up 10 times more than what it was before.
Catch more glimpses of our home renovation with before and after photos, here.