June 3, 2017 / Lyn Jones / 0 Comments
serves 8
Ingredients
1 3/4 cups self-raising flour
1/2 cup quick oats
1 teaspoon bicarb
1/2 teaspoon ground cinnamon
60g butter, chopped
2 tablespoon sugar
1 red apple, coarsely grated
1/2 cup buttermilk (*see tip below)
1. Preheat oven to 220°c. Line a tray with baking paper.
2. Combine flour, oats, bicarb & cinnamon in a bowl. Rub butter into flour mixture with
fingertips until mixture forms fine crumbs. Stir in sugar & apple.
3. Make a well in centre and pour in most of buttermilk mixture, reserving a little. Mix gently with a round-bladed knife until it forms a soft, moist dough (avoid overworking or dough will toughen). Use reserved buttermilk to moisten, if necessary.
3. Transfer dough to a lightly floured surface. Knead 3-4 times to smooth. Pat gently with hands until 2cm thick. Cut out scones with a floured 7cm-fluted cutter, pushing down quickly and firmly (don’t twist). Transfer to tray and brush tops with extra buttermilk. Bake for 15 minutes until risen and golden. Cool on a rack (cover loosely with a tea towel for soft scones or uncovered for firmer tops). Serve warm.
TIP:
You can make a substitute for purchased buttermilk by adding 1/2 tablespoon lemon juice to 1/2 cup full-cream milk. let sit for 5 minutes to sour slight
June 3, 2017 / Lyn Jones / 0 Comments
4 Serves
https://www.woolworths.com.au/Shop/Recipes/fresh-magazine/fresh-weeknight-dinners?name=thai-beef-soup-with-basil-omelette-strips&recipeId=4703
Ingredients
1½ litres beef stock
2 garlic cloves, sliced
1 stick lemongrass, bruised
3cm piece ginger, peeled, thinly sliced
1 long red chilli, thinly sliced, plus extra to garnish
1 carrot, thinly shredded
2 sticks celery, thinly sliced
200g button mushrooms, quartered
100g rice stick noodles
2½ tbs lime juice
2 tbs fish sauce
1½ tbs brown sugar
300g beef eye fillet, thinly sliced
3 spring onions, diagonally sliced
½ cup basil leaves
2 eggs, for omelette strips
½ tsp sesame oil, for omelette strips
1 tbs vegetable oil, for omelette strips
1. Place stock into a large saucepan with garlic, lemongrass, ginger and chilli. Simmer 10 mins.
Add carrot, celery and mushroom and simmer for a further 10 minutes. Keep warm.
2. Meanwhile, cook noodles following the packet directions. Drain.
3. For omelette strips, whisk eggs with sesame oil. Season with salt and pepper.
4. Heat oil in a large non-stick frying pan over medium-high heat. Add half the egg mixture, swirl to coat pan. Cook for 1-2 minutes or until set. Flip over, cook for 30 seconds, then remove from pan and roll up. Repeat with remaining mixture. Cut into 1cm slices. Set aside.
5. Stir lime juice, fish sauce and sugar into stock. Add beef and cook for 2 minutes. Add spring onion and basil, reserving a little of each to garnish.
6. Divide noodles between bowls. Add soup, veg and meat. Top with omelette strips, extra chilli, basil and onion.
TIP:
Want to make this dish vegetarian? Replace the beef with cubes of tofu.