Blueberry Lemon & White Chocolate Scones

Blueberry Lemon & White Chocolate Scones

Hello Everyone! I’ll make tonight’s post quick only because I am mentally and physically exhausted from both being sick and basically juggling so many projects simultaneously today. I managed to tick at least 70% of my list of things to do for work so I’m pretty happy about that, but it’s going to be a busy weekend!

Blueberry Lemon & White Chocolate Scones

Anyway, tonight’s recipe is one of my favourite go-to-brekkie when I was still living in Sydney for my university studies. When I lived up in the lower North Shore, I’d always walk about 15 minutes from home to catch the train to the city, and then a bus to campus. Along the way, I’d stop at Baker’s Delight and pick up a freshly baked Blueberry Lemon & White Chocolate Scone before hopping onto the train. I’d then have my scone on campus in the lecture hall, or tutorial rooms while waiting for class/lecture to start. It would alway make my mornings a little bit better especially when I’d have to be on campus by 8 or 9 in the morning.

So since the theme for the month of May on Amcarmen’s Kitchen is Blueberries, I decided to whip up my own batch of Blueberry Lemon & White Chocolate Scones to get into the nostalgic zone. I followed my own recipe for Basic Scones which I posted way back in mid-2014, and added blueberries, lemon juice and zest, and white chocolate chips into the mix.

Blueberry Lemon & White Chocolate Scones Ingredients

PREP TIME 20 MINS | COOKING TIME 20-25 MINS | SERVES 12 SCONES

INGREDIENTS

  • 3 cups self-raising flour, plus extra for dusting
  • 1 punnet (125g) fresh or frozen blueberries
  • 80g chilled unsalted butter, cubed
  • 1 cup milk
  • 1/2 cup white chocolate chips
  • Juice of half a lemon
  • Zest of 1 lemon

METHOD

  1. Preheat oven to 200C.
  2. Sift the self-raising flour into a large bowl and add the cubed butter together with the lemon zest. Rub the butter into flour using your fingertips until the mixture resembles a breadcrumb texture.
  3. Make a well in the centre and add the milk, lemon juice, and blueberries in. Mix with a flat-bladed knife until the mixture forms a soft dough. If the mixture is a bit dry and crumbly, add more milk if required. Turn onto a lightly floured surface and knead gently until smooth (don’t knead the dough too much though or your scones will be quite tough).
  4. Pat the dough into a 2cm-thick round, and cut into 12 equal logs.
  5. Place scones onto a tray lined with baking paper, 1cm apart from each other. Lightly sprinkle the tops with a little flour and bake for 20 to 25 minutes or until golden and well risen. Serve warm with a nice cup of tea!

Blueberry Lemon & White Chocolate Scones

Blueberry Lemon & White Chocolate Scones

Blueberry Lemon & White Chocolate Scones

BON APPÉTIT

– Ally xx

myTaste.com

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Pan-fried Cinnamon Bananas

Pan-fried Cinnamon Bananas

Hello Everyone! First and foremost, I am truly apologise for the lack of posts for the past month! As some of you may have been aware from previous posts, or if you follow my personal social media pages, I spent the last 3 weeks travelling Australia and the Northern Island of New Zealand. I arrived back home last weekend and have just been catching up on truckloads of work that I haven’t had the time to update Amcarmen’s Kitchen during that catch up week, as well as when I was on holiday. I did have content and material prepared beforehand and I was supposed to be posting while I was on holiday, but let’s face it – I didn’t want to be stuck in front of the computer all day while there were so many beautiful places around me to visit. Plus, I usually get home late and just want to rest a recharge for the following day’s adventure. Other than my apologies, I had an amazing time in New Zealand and I am already planning a trip back same time next year for a South Island trip!

Just a quick note before I jump onto today’s recipe (yes I am aware that today is Sunday and it’s not my usual Wednesday upload schedule), I will be posting two more Banana recipes (this one inclusive), which for those of you who don’t follow, was the theme for the month of February for Amcarmen’s Kitchen. The reason being is that I have already had these recipe lined up to upload but didn’t get around to doing so and I didn’t just want to scrap them off, and yes, that is why I am posting today as well – just until  I catch up with the present and resume back to my normal Wednesday posts.

Today’s recipe is one of the easiest and quickest thing to make when you find yourself with a handful or more of overripe bananas. Of course, the first go-to recipe for overripe bananas would be to whip up a delicious loaf of banana bread – provided that I have the time and energy to do so – but pan-fried cinnamon bananas are just as tasty as banana bread. Pair them with a cuppa and you’ve got your Sunday afternoon hi-tea set and all ready to go!

Pan-fried Cinnamon Bananas Ingredients

PREP TIME <5 MINS | COOKING TIME 10 MINS | SERVES 2

INGREDIENTS

  • 2 large slight overripe bananas, sliced into 1/3″ thick rounds
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Olive oil, for frying

METHOD

  1. Combine the granulated sugar, cinnamon, and nutmeg in a small bowl. Set aside.
  2. Add about a teaspoon of olive oil to a large non-stick frying pan and warm over medium heat.
  3. Add the sliced banana rounds and cook for about 2-3 minutes. During the last minute of cooking on the first side, sprinkle about half of the cinnamon mixture over the banana rounds.
  4. Flip the rounds, sprinkle with the remaining cinnamon mixture, and cook about 2-3 more minutes, until the bananas are soft and warmed through.
  5. Remove from the pan. Serve and enjoy with a nice cup of tea.

Pan-fried Cinnamon Bananas

BON APPÉTIT

– Ally xx

myTaste.com

Puto (Steamed Rice Cakes)

Puto (Steamed Rice Cakes)

Hello Everyone! So this is kind of unrelated, but related at the same time – I typed puto into Google because I wanted to know the English name for it (well I knew what they were in English, I just needed confirmation). To my surprise, Urban Dictionary was the first result. Puto is a Spanish word used to describe a male prostitute and is sometime’s offensive for homosexuals. In Mexico, the word is used for cowards and traitors. Anyway! Sorry but this post will not be about male prostitutes, but instead, it’ll be of a recipe for a steamed rice cakes. Before I begin, if from this point onwards you see me write put instead of puto, it’s because my laptop automatically autocorrects it to put. I have tendency to just keep typing without going back and reviewing what I’ve written.

Anyway, here’s an interesting fact about puto that I myself did not know until I did some research for this post. Puto is believed to have been derived from from Indian puttu of Tamil origin. These steamed rice cakes are usually eaten as a dessert, but most Filipinos much prefer to have them for breakfast with coffee or hot chocolate, or for a mid-afternoon snack with dinuguan (blood stew). The recipe that I will be sharing today is not, in a sense, the traditional puto you’d find in the Philippines. It is non-traditional because, self-raising flour is used instead of rice flour. Texture wise, it has more bite and is less airy than what I’ve had before. To be very honest, these are the best-tasting putos I’ve ever had and I am glad that I came across this recipe.

Puto (Steamed Rice Cakes)
the photo above was taken when I made these cakes for a family dinner in Brisbane. The silicone moulds I used here were a bit smaller so I think I was able to make a good 4 dozen mini cakes that time

I actually learnt this recipe from my Mom’s high school friend when we visited her and her family in Melbourne a few months back in early June. She runs her own catering business, together with her mother and sister, and while spending time at hers, I learnt how to make these delicious non-traditional putos. I think I made quite a hefty batch over the two days that they needed to be made, and I missed out on making a hundred of them for a special order because that was the day my family and I left and flew over to Brisbane.

I’ve made these rice cakes numerous times after having learnt from my Mom’s friend. I’ve made them for a family gathering in Brisbane and they were a big hit! I’ve also made them for a few family friends here in Brunei and they too loved it. The last time I made these, which was for this blog post as well, was a big hit when I shared them amongst my friends too. I’m pretty sure that you’ll love these cakes too when you get around to making them. If you for some reason don’t like them, then I’m sorry, but we can’t be friends *cheeky grin*.

Puto (Steamed Rice Cakes) Ingredients

PREP TIME 5 MINS | COOKING TIME 1 HOUR* | SERVES 2 DOZEN**

*Cooking time depends on how big a steamer you have. Mine is quite small and therefore I had to work in 3 batches to steam all cakes for this recipe.

**Serving size depends on the size of the moulds that you use – as stated above, when I used smaller moulds, I could easily get about twice the serving size from the bigger moulds that I used for this recipe post

INGREDIENTS

  • 2 cups self-raising flour
  • 1 cup caster sugar
  • 1 cup fresh milk
  • 3/4 cup desiccated coconut
  • 3-4 pcs sliced cheese, cut into thin strips
  • 3 large free range eggs, well beaten
  • 2 tbsp butter (I used olive butter)
  • 1 tbsp mayonnaise
  • 1 tbsp vanilla extract

METHOD

  1. Prepare your steamer by wrapping the lid with cloth and tie it in place around the handles. This will catch the water vapours from dripping onto you cakes and prevent them from getting wet and soggy.
  2. Add water to a pot and bring it to a boil.
  3. Combine all the dry ingredients in a large mixing bowl and whisk it together until combined. Next and in the butter and mayonnaise, and using the whisk, mash it into the flour mixture until moist crumbs form. Next, add in the milk, eggs, and vanilla extract, and mix until well combined.
  4. Line your moulds in the steamer and carefully pour the batter into the moulds and top, making an X, with the sliced cheese strips (see photo above).
  5. Carefully place the steamer over the top of that pot and cover with the cloth-wrapped lid. Steam for about 20 minutes.
  6. Once done, remove the steamer from the pot and place on a heat-proof surface. Remove the cooked rice cakes and repeat steps 4-6 for a fresh batch (because my steamer is quite small, I had to do three batches altogether).
  7. Leave the cakes in their moulds aside until they have cooled down slightly. Once they are quite cool, they will easily pop out from their moulds.
  8. Transfer to a serving dish and serve warm – either for breakfast, dessert, or an afternoon snack. Share and enjoy!

Puto (Steamed Rice Cakes)

Puto (Steamed Rice Cakes)

BON APPÉTIT

– Ally xx

myTaste.com