Cranberry Scones

Self cooking photograph

all purpose flour	2 cups
sugar	1/3 cup
baking powder	2-1/2tsp
salt	1/4tsp
butter	1/3 cup - cold
dried cranberries	100g
milk	2/3 cup
Method:
Whisk together the flour, sugar, baking powder and salt.
Cut the cold butter into small cubes and rub in the flour with hands.
Keep rubbing with hands till it resembles breadcrumbs.
Now stir in the cranberries without crushing.
Add the milk and stir until just combined. Avoid over mixing.
Transfer to a lightly floured surface and knead the dough for half a minute.
Now roll the dough into a 7 inches circle and about 1-1/2 inches thick.
Cut this circle into 8 triangles.
* Icing sugar can be sprinkled if desire.
Transfer to a prepared baking sheet and brush the top with a little milk.
Bake in a preheated oven at 200 C for 15 to 20 minutes or until a thin skewer inserted in the center comes out dry.
Remove from oven and let it cool completely.
Enjoy with breakfast tea or coffee.
Serves 8.

Steak with Grape Sauce

Self cooking photograph

steaks	2(any type) 1/2 inch thick
small onion	1, chopped
garlic cloves	3, chopped
beef stock	1/2 cup
butter	1 tbsp
grape juice	60 ml
cream	2 tbsp
salt	to taste
black pepper	1 tsp
veg oil	1 tbsp
Method:
Pat your steaks dry with paper towels and allow it to come to room temperature.
Note: Season your steak at least 40 minutes before you cook it for best results.
(If your steak becomes moist while resting, pat it dry again and re-season it)
Always let your steak rest at room temperature.
Rub salt and pepper on the dry steaks on both sides.
Heat a pan over medium high heat until hot and add 1 tbsp of oil.
Once oil is smoking hot, add in the steaks and cook for 3 minutes on each side for medium rare.
Note: Only flip the steak once.
Transfer the steaks to a plate and cover them with foil; set aside.
Note: After covering with foil, poke the foil with a fork.
Heat butter in the same pan, add onion and garlic; saute for 2 minutes.
Add in the grape juice and beef stock;mix and let it come to a boil.
Now add the cream; cook for another 5 minutes or until it thickens.
Pour the sauce over the steaks and serve immediately with some grilled veges on the side.
Note: A med rare steak - the middle: a hint of red, the center: pink, the sides: well browned, the top & bottom: dark brown.
This steak should have a firm surface but soft in the middle.
Serves 1 & 2.

Steak with Garlic Sauce - Mother's Day Sp.

Self cooking photograph

steaks	2(any type) 1/2 inch thick
garlic cloves	5, sliced
beef stock	1 cup
butter	1tbsp
balsamic vinegar	2tbsp
OR
(apple cider	2tbsp + 1tsp sugar)
salt	to taste
black pepper	1/2 tsp
red chili flakes	1/2 tsp
paprika	1/2 tsp
cumin powder	1/2 tsp
oil	1tbsp + 1tsp
Method:
Pat your steaks dry with paper towels and allow it to come to room temperature.
Note: Season your steak at least 40 minutes before you cook it for best results.
(If your steak becomes moist while resting, pat it dry again and re-season it)
Mix together all the dry spices along with salt and rub on the dry steaks on both sides.
Heat a pan over medium high heat until hot and add 1 tbsp of oil.
Once oil is smoking hot, add in the steaks and cook for 3 minutes on each side for medium rare.
Note: Only flip the steak once.
Transfer the steaks to a plate and cover them with foil; set aside.
Note: After covering with foil, poke the foil with a fork.
Heat 1tsp of oil in the same pan, add garlic and saute for 1 minute.
Add in the beef stock and let it cook until it reduces by half.
Now add the balsamic vinegar (or apple cider with sugar) and butter; cook for another 1 minute.
Pour the sauce over the steaks and serve immediately with some veges on the side.
Note: A medium rare steak - the middle: a hint of red, the center: pink, the sides: well browned, the top & bottom: dark brown.
This steak should have a firm surface but soft in the middle.
Serves 1 & 2.

Caramelized Vegetables

Self cooking photograph

bell pepper	2  (any color)
onions	2
garlic	2 clove, sliced
salt & pepper	to taste
lemon juice	1tsp
sugar	1/2tsp - adjust to taste
oil	2tbsp
Method:
Slice onions and red bell pepper lengthwise.
Add oil and garlic to the frying pan over medium heat.
Cook it until garlic is lightly golden brown.
Add onions and bell pepper; also add sugar, seasoning & lemon juice.
Cook for about 30 minutes on low heat or until they have caramelized and soft.
Serve hot on the side.
Serves 2.

Baked Chicken with Vegetables - Thanksgiving Special

Self cooking photograph

Traditionally Turkey is the most common main dish of a Thanksgiving dinner but we can also bake a large chicken instead of a turkey for a change ;)
whole chicken	2 kg
garlic/ginger paste	1tbsp
red chili powder	1tbsp - adjust
cumin powder	1tsp
blackpepper powder	1tsp
cinnamon powder	1tsp
turmeric powder	1/2tsp
salt	to taste
lemon juice	5 lemons
oil	1tbsp +1tbsp
Method:
Wash chicken and poke with fork to make holes before marinating.
Mix all the ingredients with 1tbsp of oil and apply to the chicken.
Cover and marinate for atleast 2 to 3 hours or preferably overnight.
(The longer you leave the chicken to marinade, the better the flavor will be)
Brush your baking tray with some oil or wrap it with foil.
Discard the marinade and place the chicken on the baking tray.
Brush it again with some oil.
Bake in a preheated oven at 180 C for 50 minutes to 1 hour or until the chicken is completely cooked.
(place vegetables on the same baking tray  & continue baking for remainder 30 minutes)
Vegetables: Self cooking photograph
potatoes	2 large
tomatoes	2 medium
small eggplants	250g, halved
garlic	4 cloves,sliced
green beans	250g
salt & pepper	to taste
oregano	1tsp OR
dried rosemary	1tsp
oil	1tsp
Method:
Wash potatoes and tomatoes; cut into wedges.
Wash and trim green beans; boil until tender and set aside.
In a bowl mix all the vegetables (except beans ) together with salt, pepper and oil.
Sprinkle oregano or rosemary and toss it well to coat the vegetables evenly.
(I added both herbs)
Place well coated vegetables on the same baking tray with chicken & continue baking for remainder 30 minutes.
Vegetables take only 30 to 35 minutes  to become tender and crusty.
To Serve:
Add boiled green beans to the serving tray.
I also added caramelized onions and capsicum.
Serve super hot with any bread of your choice or steamed rice.
We enjoyed it with homemade garlic bread.
Serves 4 to 6.
Happy Thanksgiving!

Chocolate Coffee Pavlova - Halloween Special

Self cooking photograph

Especially made for my beautiful Persian friend Azita who came all the way from a different country to meet & spend time with me. Celebrating our old friendship. Uzmi, we really missed you!
Meringue:
egg whites	2
sugar	1/2 cup
vanilla essence	few drops
coco powder	1tsp
coffee powder	1tsp
Topping:
whipping cream	150g
strawberries	250g, sliced
sugar	1tbsp
shredded chocolate	1tbsp
Method:
Heat oven to 150 C.
Line a large cookie sheet with parchment paper.
Draw 5 inch circle.
In a large bowl, beat egg whites at full speed until foamy.
Sieve coco powder and coffee into sugar and mix.
Gradually add sugar mixture (1tbsp at a time) in the eggs.
Beat at high speed until stiff and glossy peaks form and sugar is almost dissolved.
(around 6 minutes)
Stir in vanilla drops; fold in lightly.
Spoon meringue onto circle on paper building upsides with the back of the spoon.
Reduce the heat to 130 C.
Place it in the oven on the top rack.
Bake for 2 hours to 3 hours or until form and dry in and out.
(If you don’t want crispy from inside then cook it for only 2 hours) Self cooking photograph
Remove from oven; cool completely.
Carefully remove paper and place it on a serving dish.
Separately whip the cream with 1tbsp of sugar until fluffy; set aside.
Fill top with whipped cream in the center and arrange sliced strawberries on top.
Sprinkle shredded chocolate on top.
Keep it in the fridge.
Serve cold.
Serves 4 to 6.

Traditional Soda Bread

Self cooking photograph

Self cooking photograph

all purpose flour	3 cups
baking soda	1 tsp
salt	1 tsp
buttermilk	1-1/2 cups
rolled oats	a handful (optional)
(1 or 2 tbsp sugar can also be added but traditional soda bread is always plain and salty)
Method:
Combine flour, salt, baking soda and oats in a bowl.
Make a well in the center of the flour mixture and add buttermilk.
Mix well to make a soft moist and damp dough.
Scrap the batter directly into a greased tray or you may knead it softly on a floured surface and form 1 inch thick round.
Brush the top with some buttermilk. (optional)
Use a knife to cut in an X into the top of the bread.
Bake for 45 to 50 minutes on 190 C in a preheated oven or until a thin skewer inserted in the center comes out dry.
When cooked, the bottom of the bread will sound hollow when tapped and be golden in colour.
Allow to cool on a rack atleast for 10 minutes before slicing.
Makes 1 round loaf bread.