Around the workplace.................(2)

Sharing a few more recent photos of my beautiful "second home"...

Cheese and raisin scones

In the mood to bake something today.....hmmm.... the boy likes cheese scones... maybe we can make a few for casual lunch today. But the girl prefers raisin, so the solution was to make a batch of dough and divide into 2, one for cheese and the other for raisin!

Ingredients:3 Cups self raising flour1/3 Cup caster sugar1 Cup buttermilk (I used fresh milk and 1 table spoon of fruit vinegar)1/4 teaspoon table saltabout 80g cold unsalted butter1/2 teaspoon baking powder1 egg lightly beaten
Method:Use fingers to rub the cold butter into the dry ingredientsAdd the beaten egg followed by the buttermilkUse a butter knife to mix the wet ingredients with the dry ingredients using cutting method until the mixture becomes crumbly and a bit wet.Divide the mixture into 2, I mixed half with raisins, and the other half with Parmesan cheese.Turn the mixture onto a floured surface and gently pat the dough flat (about 2cm thick)My dough was really soft, even though I cut it with a round cutter, the shape did not stay very round. I baked my scones for about 15 to 20 min at 200 deg C. The final product resembled crumbly biscuits (see the photos). Nevertheless, the scones were fluffy, full of buttery smell and yummy with margarine or jam.My kids and mom loved it! 

May celebrations

May........... The month for mothers. That calls for a celebration, don't you think so? My darling little sister is a May baby too, so we are celebrating for 2 good reasons:)

Korean styled minced meat with cabbage

This dish tasted yummy. Something like those we eat at usual food centers, you know, the Korean hotplate bulgogi pork.... I reduced the amount of sauces used, resulting in a lighter taste, and less oily.



Cooking this dish was easy:

Wash and cut Beijing Cabbage into suitable slices. set it aside.
In a big bowl, prepare the marinade by adding suitable amounts of sesame oil, five-spice powder, salt, black pepper, some sugar, Shaoxin Wine and oyster sauce.
Add minced meat to the marinade and mix well.
Heat a non-stick frying pan, add just 1 tablespoon of olive oil, some minced garlic, and saute.
Add the marinaded minced pork to the pan and break into small pieces. Cover and simmer for a while before adding all the cabbage.
Cover the pan and simmer, checking regularly to ensure there is enough moisture, if not, add 2 tablespoons of water and continue simmering, until cabbage is soft and the meat is well cooked.

Sprinkle with toasted sesame and serve with hot plain rice.

Another meal settled!