Pumpkin Scones

This is a recipe I tried on the weekend. it is very tasty but a bit hard as a first time at trying to cook proper scones.
It is taken from Lady Flo Bjelke-Petersen's Classic Country Collection.

Ingredients

1 tablespoon butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
2-2 1/4 cup of self raising flour
1 cup mashed pumpkin(cold), it also helps if the pumpkin has been roasted either the night before or earlier that morning, it is also a good excuse to have a roast dinner

Method

Beat together butter, sugar and salt using an electric mixer, a hand whisk will also get the job done. Add egg, then pumpkin. Finally stir in, by hand, sifted flour. Turn onto a floured board and cut. Place on a heated, floured tray and cook on the top shelf of a very hot oven(225° - 250°C), I had it on fan forced at 210°C, for 15-20 minutes.

I find they are nicer still slightly warm because the outside is still quite crunchy.  

fried chicken and bean salad

fried chicken and bean salad

Ingredients:

Bean salad;
1 tin of kidney beans, washed
1 tin of 5 bean mix, washed
1 tin of sweet corn, washed
1/4 red capsicum, diced
1 celery stick, sliced
 fetta cheese, crumbled
salad dressing of your choice

Chicken;
Chicken tenderloins
Ketchup manis
1 tbs freshly grated Ginger
1 tbs crushed garlic

Method:
Marinade;
Put the chicken, ginger and garlic in a container, shake well, and put in the fridge for 24 hours

The next day;
Cook the chicken in a hot pan and near the end of its cooking time add the marinade that is left in the container.

Bean salad;
Mix all legumes, cheese and vegetables together and add salad dressing of your choice

Fried Chicken and salad

Fried Chicken and salad

Ingredients:

Chicken tenderloins
Persian spices mix
salt and pepper


Salad;
1 celery stick, sliced
1 tomato, quartered
fetta cheese, cubed or crumbled
lettuce leaves, ripped
1/4 capsicum, strips
1/4 cucumber, sliced or quartered lengthways 
1 carrot, strips 
balsamic vinegar 


Method:
Salad;
Add all vegetables in the bowl and toss. Add cheese and balsamic vinegar.


Chicken;
Lay chicken out on chopping board sprinkle Persian spices over and rub into the chicken.

Scatter salt and pepper over the chicken. Add to a hot pan seasoned side down and rub more spice into the unseasoned side, which should be facing up. flip and cook the other side. Cook through and serve with salad

Fried Quinoa

Fried Quinoa

Ingredients:

1/3 Red capsicum, diced

3-4 rashers of bacon, diced

1-2 carrots, diced finely

2-3 cloves of garlic, crushed and sliced

1/2 onion, diced

1 1/2 cups peas, frozen or fresh

1-2 stalks of celery, sliced finely

1cup Quinoa, cooked in 2 cup of chicken stock

Ketchup Manis to your liking
2 eggs, whisked

Method:

Cooking the Quinoa;

Add 1 cup of quinoa to 2 cup of water or chicken stock. Bring to the boil then turn heat down and let simmer, checking occasionally to make sure it isn’t sticking to the bottom, until light and fluffy with no left over water

Cook in wok;

Make omelette and set it aside while you cook the garlic, onion and bacon then set them aside. Chop the omelette and fry of you vegetables. Once they are fried off add the onion, garlic, bacon, omelette pieces and cooked quinoa. Also add Ketchup Manis and cook for a further 2 minutes tossing the whole time. Once the Ketchup Manis is mixed through serve.

This can last up to 2 days in your fridge

Quinoa Salad

Quinoa Salad

Serves: 4 

Ingredients:

½ cup Quinoa, cooked in 1 cup of chicken stock

1 stick of celery, sliced

10 sun dried tomatoes, finely sliced

A handful of kalamata olives, halved

Half a 200g block of Danish feta, crumbled

1/3 red capsicum, diced

Salad dressing if wanted

Method:

Cooking the Quinoa;

Add ½ cup of quinoa to 1 cup of water or chicken stock. Bring to the boil then turn heat down and let simmer, checking occasionally to make sure it isn’t sticking to the bottom, until light and fluffy with no left over water

Salad;

Add all the ingredients into the same bowl as the Quinoa

Add a splash of salad dressing

This can last up to 2 days in your fridge