I used to make cheese scons every Sunday morning before church when I was in matric and living with my mom. It is dough with cheese... 2 of my favourite things in 1!! I loved it. And I still do. This is my own recipe, and it is soft and delicious - just like the perfect scone should be!
Ingredients
2 cups flour
2t baking powder
1t salt
pinch red pepper
125g butter, cold and grated
200g cheese, grated
1 cup ice water
2 eggs
Method
Sift the flour, baking powder, salt and red pepper together.
The butter must be very cold.
Crumb the grated butter into the flour mixture until you almost can't see the butter. Mix in the grated cheese.
Beat the eggs and ice water together.
Add the ice water mixture and cut it into the mixture with a knife until it is mixed well and starting to come together. Mix the dough well.
Spray a scone pan with Cook & Bake or cover with butter. Scoop the mixture in to about 3/4 full.
Bake in a pre-heated oven at 160degrees C for about 30 minutes. When the sides start to pull away from the pan and when it is starting to brown it is very close to ready. Check with a tester to see when it is ready. Serve warm with butter and jam and syrup and cream...
Enjoy!
Yours in oil and veggies
Risch
Tuesdays are Meat-days... I wasn't in the mood for a steak. And we've had a couple of beef pies. Sooo... I went to the freezer and my eyes fell on the pork tjops... I tasted sweet & sour in my imagination... and voila!! Pork Pie!!
Preparation Time: 1 hour
Cooking time: 1 hour
Difficulty Level: Easy
Serves: 6-8
Ingredients
1 onion, chopped
1 tin mushrooms / 1 punnet mushrooms sliced
300g bacon, diced
1cup crushed pineapple
1/4 cup cherries, chopped
700g pork tjops, cubed
4tbs butter
1tbs soya sauce
1tbs balsamic vinegar
2tbs red wine vinegar
pinch cloves
2cups self raising flour
2t salt
1/2cup ice water
3tbs cottage cheese
1/4cup sugar
2 eggs
Salt & Pepper to taste
Method
Mix the self raising flour and salt. Crumb 3tbs of the butter into the flour.
Add the ice water and mix. Don't knead into a stiff dough, just mix it to be clumpy.
Melt 1tbs of butter, fry the onion, mushrooms and bacon until nicely browned.
Add the pineapple and cherries and fry a little. Put aside. Melt 1tbs butter. Fry the pork cubes. Add the soya sauce, balsamic vinegar and red wine vinegar and fry until deliciously browned. Add the cloves, pepper and salt. Not too much salt, I suggest about 1/2 teaspoon.
Add the mushroom mixture and heat through. Whisk the cottage cheese, sugar and eggs until well blended and smooth.
Spray a baking dish with non-stick spray. Line the dish with the dough and press against the sides to form a crust. Scoop the meat mixture into the dish and level out. Pour the egg mixture over,
You can either crumb the dough over, or roll it out to form a top crust.
Bake in the oven at 160degrees C for about an hour until crust is firm.
Serve with veggies or a salad... and enjoy!!!
Yours in oil and veggies
Risch
Monday. Mince-day. I haven't made pasta in ages, so I decided to make it for a change. We still have spinach in the garden, so I sent my son to cut some leaves. What an absolutely wonderful plant spinach is!! It just keeps growing and growing... straight through our freezing winter, it still just kept on growing!
This is just another normal meal, so I am not giving measurements, just what and how.
Mince - chop onion and mushrooms and fry in a little olive oil. Add the mince and be sure to separate the mince. Add a little balsamic vinegar and more soya sauce. Add Spice for mince. You can add a little salt, but be careful of too much. The vinegar, soya and spice already has a lot of salt. Fry until done. Turn off heat.
Pasta - Cook in salted water until al dente.
Spinach soup - Cook the spinach in water with a little salt until very soft. Add ground black pepper, freshly grated nutmeg, cream and grated cheddar cheese. Mix very well and cook further. (My idea wasn't soup, but I added too much water in the beginning, and now matter how long I cooked it, it just didn't want to evaporate!!) Put in a blender and blend until smooth. Astonishing creamy, cheesy taste - really great to remember for a different type of soup!!
Spinach salad - I took the baby leaves and flash cooked them for 40 seconds and then dunked them into a bowl of icewater to stop the cooking process. Then I sprinkled some salt over, let it stand a couple of minutes, threw off the excess water, crumbled some feta cheese over, and there's your salad!! Quite an interesting taste... Not as strong as raw spinach leaves, it has a softer taste, but still intense. I almost want to describe it as spicy and sharp.
With this meal, going low carb is easy - just don't eat the pasta!!
Yours in oil and veggies
Risch
