12 posts tagged “scrumptious sunday”

Scrumptious sunday

Peaches

Peach shortcakes

Peaches Shortcakes

Shortcake Biscuits:
In a food processor, combine:
1 ¾ cups flour
½ cup sugar
½ cup sugar
2 tsp baking powder

Cut in:
½ cup very cold butter cut in cubes

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.

Mix together:
2 tsp vanilla extract
2 tbsp lemon juice
½ cup milk

Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix. Drop the dough in rounded tablespoons onto a parchment lined or silicone lined baking sheet about 2-3 inches apart leaving room for them to spread as they bake. Bake in a preheated 375 degree oven for 12-15 minutes or until evenly golden brown. Makes 1 dozen.

Peach Compote:
1 28 ounce can sliced peaches in light syrup
½ cup brown sugar
1 tsp cinnamon
½ cup water

Bring to a gentle simmer and then thicken the compote with a cornstarch slurry of.2 tbsp corn starch dissolved in 2 ounces water. Simmer for an additional minute and allow to cool thoroughly. Split the biscuits in half, spoon on some peach compote and serve with vanilla whipped cream.

Vanilla Whipped Cream

2 cups whipping cream
2 tsp vanilla extract
4 tbsp sugar

Beat all together until firm peaks form.

Source 

Scrumptious sunday

Fish

Lemon sole

Ingredients
125g Fresh fine breadcrumbs
½ tsp Freshly ground black pepper
Zest of 1 Lemon
450g Lemon sole fillets, skinned
Sunflower oil, for frying
50g Plain flour
3 Eggs, beaten
2 Lemons, cut into wedges
For the tartare sauce
100g Mayonnaise (homemade or shop brought)
2 tbsp Capers, chopped
4 Gherkins, chopped
1 tbsp flat leaf parsley, chopped
Salt
Freshly ground black pepper

Scrumptious sunday

Summer Salad

Hot smoked salmon salad

Hot Smoked Salmon Salad with Chilli Lemon Dressing

How-to-do:

1. Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
2. In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.

Scrumptious sunday

National Ice Cream Month

Icecreammaking

• 1 tablespoon sugar
• 1/2 cup milk
• 1/4 teaspoon vanilla
• 6 tablespoons rock salt (or regular salt if you can’t find rock salt)
• 1 gallon size Ziploc bag
• 1 pint size Ziploc bag
• Ice

1. Fill the gallon size bag (the larger bag) with ice about half way and add the salt and seal it.
2. Mix the sugar, milk and vanilla in the small pint sized bag and seal it.
3. Open up the large bag and put the small bag inside and seal the large bag again.
4. Shake the bag and you’ll see your mixture in the small bag turn into ice cream! (It will take about 5 minutes of shaking)

Open up the small bag and enjoy!!

Scrumptious sunday

Blueberries National Month

Blueberries muffins

Ingredients
175g/6oz rice flour
50g/2oz tapioca flour
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
1 rounded tsp xanthan gum
¼ tsp salt
150g/5oz caster sugar
60g/2½oz butter, melted and cooled
1 egg, preferably free-range, beaten
60g/2½oz buttermilk
150g/5oz fresh blueberries
12-hole muffin tin lined with paper cases

Method
1. Preheat the oven to 180C/35F/Gas 4.
2. Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well.
3. Whisk together the cooled melted butter, egg and buttermilk in another large bowl. Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.
4. Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm.

Scrumptious sunday

Beef - Spaghetti Bolognese

Spaghetti bolognese

Ingredients
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked streaky bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 large glasses of red wine
2x400g cans chopped tomatoes
1x290g jar antipasti marinated mushrooms, drained
2 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
drizzle balsamic vinegar
12-14 sun-dried tomato halves, in oil
salt and freshly ground black pepper
a good handful of fresh basil leaves, torn into small pieces
800g-1kg/1¾-2¼lb dried spaghetti
lots of freshly grated parmesan cheese, to serve

Method
1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.
2. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.
3. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

Scumptious

Theme: Pasta

RAVIOLI (Stuffed beef) WITH FRESH BASIL & TOMATO SAUCE

Ingredients:

[You can buy Ravioli stuffed Pasta of your choice]

Combine tomatoes with garlic, basil, oil and pepper. Let stand at room temperature for 1 hour. Cook pasta as directed. Barely heat the sauce. Drain pasta. Pour sauce over pasta. Makes 2 servings. May be increased accordingly.

 

Pasta

Scrumptious sunday

BBQ

BBQ Steak

SPICY STEAK MARINADE

Ingredients:

3 tbs orange juice
2 tbs honey
1 tsp English mustard
2 tsp Schwartz Steak Seasoning Simply Shake Seasoning
675 g (1 1/2 lb) rump or sirloin steak

How to make: 

Blend all the marinade ingredients together in a large flat dish. Add the steak and leave to marinate for at least an hour or over night in a refrigerator.

Place on a barbecue or under a pre-heated grill and cook, turning occasionally, basting with any remaining marinade.

[4 servings]

Happy BBQ!