Tuesday, July 31, 2012


In one word, DIVINE!! Scones are a sort of British quick bread usually eaten along with Tea/Coffee but if you are anything like me, you could have it for Breakfast, Lunch, Dinner and every little munching in between. Its that good. My kids love 'em too and they are gone here in no time.  They have just the right level of sweetness and dipping it in lemon curd (Recipe coming soon) makes it ever more delish. Tell me you will make this today?? Or perhaps tomorrow? But no later than that?? You will love the fact that they are moist but still soft and light and very lightly crisp..all the good things going on together at the same time..... Lets begin!

Oh, by the way, this is a very basic scone recipe which I got from Here and you could add all kinds of nuts, dried fruits, fresh fruits, chocolates etc to customize it. You could also make it savory by adding garlic, cheese etc.. Sky is the limit..

2 cups All purpose Flour
1/3 cup Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt
1 stick unsalted butter, chilled (8 tbsp)
1/2 cup of Sour Cream
1 large Egg

In the food processor, add the flour, sugar, baking powder and soda and salt and give it a good pulse.

Cut the butter directly into the flour mix and add the egg and sour cream.

Blenderize until it forms a dough. Its magical!

Transfer the dough on a lightly floured surface.

Line a baking sheet with baking liner or Parchment. Preheat the oven to 400.

Using a rolling pin, roll the dough to about a 1/4 inch thickness. Do not smooth it out as the crumbly texture is what it should be like.

Using a knife o a pizza cutter, cut them into wedges. I usually do 8 *equal* wedges but my mind had wandered into the food processor along with the wet ingredients.. ehm.. anyways..

Using a fork, prick it all over. Man! Was I in a rush or what?

Now lift them up and line them onto the baking sheet.

Actually I had them cut into unequal pieces for a reason.. Big ones for Mama Bear, medium ones for Papa bear and tiny ones for baby bears..

On the middle rack, slide the baking tray in the oven and bake for precisely 15 minutes.

They will comes out slightly crispy on the edges.

Firm on the top and a bit crisp on the bottom.

And a pretty gold tone on the bottom.

Dip it in Lemon Curd or dunk it in coffee or spread some Jam over it...

Monday, July 30, 2012

Cheesy Baked Spaghetti

I wanted to make Spaghetti but I wanted to bake it and the way I usually make Baked Spaghetti is like THIS but I wasn't in the mood to use Puff Pastry nor felt like spending too much time in the kitchen so I ended up adapting my recipe from HERE. This is a very flexible recipe so use whatever you have on hand. Use whatever Cheese you have on hand and whatever kind of pasta.. Throw in a bunch of veggies if you like. Choices are endless... Enjoy!!

1.5 lbs Chicken Boneless Breast
1 tbsp dry Italian Seasoning
1 tbsp Ginger Garlic Paste
Salt and Pepper to taste
2 tbsp Oil
1 (16 oz) package of Spaghetti
2 tbsp Butter
1/2 cup Parmesan Cheese
1 jar Pasta Sauce (Any variety, I used garden)
1 Can Tomato Condensed Soup with Basil
2 cups of Mozzarella Cheese
1 cup of Italian Blend Cheese
1 12 oz container of Ricotta Cheese (Optional)
Oil for greasing

Dice the chicken into tiny cubes and set aside.

In a pot, add chicken, ginger garlic paste, Italian seasoning , salt and pepper and oil. Turn the heat on and stir frequently.

Let the Cheeses come to room temperature.

When the chicken changes color and seems somewhat cooked, lower the heat.

Add a can of Tomato Basil Soup.

Stir and let the sauce bubble for a minute or two. Turn the heat down and set aside.

Boil and drain the spaghetti accordingly and transfer into a bowl. Add the butter to it. Let the butter melt while stirring the hot noodles.

Now add the Parmesan Cheese and mix well until well coated. Set aside.

In a greased 13X9 baking dish, dump the pasta sauce.

Make sure it covers the base of the dish completely.

Now toss the spaghetti over the sauce and spread evenly.

Add the Ricotta cheese if you decide to use it.

Now pour over the chicken with the sauce evenly over it to cover the spaghetti entirely.

Generously sprinkle with the Italian blend cheese.

Now cover it with the Mozzarella Cheese. Cover with Foil and bake in a pre-heated oven at 400 for about 30 minutes.

After the 30 minute mark, uncover the dish and let it bake for another 15 minutes so the cheese turns a lovely gold color.

Let it stand for ten minutes before serving.

Yumm!! Enjoy!

Saturday, July 28, 2012

Chicken Pot Pie

I had to bump this recipe as I just made it for the nth time yesterday and could not recommend you enough to make it asap. Put it on your priority list.. Its that important.

8 oz All purpose Flour 
4 oz butter or Margarine, melted
1/2 tsp lemon juice
1/2 tsp salt

Boneless Chicken cubes 1 cup
Frozen peas 1/4 cup
Frozen sweet corn 1/4 cup
Frozen carrots 1/4 cup
(Or grab a bag of Mixed frozen veggies)

For the white sauce:
All-purpose flour
Salt, white pepper, chinese salt, shredded cheese

Knead 8 oz flour and 4 oz butter along with salt and lemon juice together in the food processor/by hand until a soft dough is formed. Keep it aside, covered.

Dice the chicken and put them in a microwave-safe dish and cook in water for 5 minutes. Add a pinch of salt.

Dice the potatoes and boil them in the microwave-safe dish for 5 minutes.

Make the white sauce with flour, oil, milk, cheese and seasonings.

Drain the chicken in a strainer.

Add the veggies and the chicken to the white sauce. Mix well.

Now lightly grease the pie dish.

Separate the pastry into two halves.Roll the pastry very thin.

Lay it onto the pie dish. Use a rolling pin to cut off the excess.

Add the chicken and veggie mixture.

Cover it with another layer of rolled pastry.

Use the rolling pin on the edges of the pie dish to cut off excess. Ignore all my patchwork and carry on..

Decorate the pie with any leftover dough. Again.. ignore the patched up job.

Glaze with beaten egg using a pastry brush.

Bake in a preheated oven at 350 for 30-45 minutes. Pie would be done when it attains a lovely golden color.

Let it sit for about 10 minutes before serving.