SUGAR FREE SCONES

Sugar Free Scones. A versatile recipe for no sugar added scones, to which you can add dried fruits, nuts or even frozen berries to create many favourite versions.

SUGAR FREE SCONES

The omission of sugar means they have a very light, airy texture that many may prefer as well. A little additional sweetness can be added by sprinkling a coarse grain sugar over the tops before baking as is noted in the recipe. They made a very nice addition to our Sunday brunch.

SUGAR FREE SCONES

Dehydrated cherries, apricots, coco and level pistachios or else nuts variety yummy additions. Try them with smart or glaciated berries too for another tasteful versions of these wonderful sugar disengage scones.


INGREDIENTS :

  • 1 cup milk
  • 3 cups flour
  • ½ tsp salt
  • 4 tsp baking powder
  • ¾ cup very cold butter cubed
  • 1 cup dried fruit optional
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • few tbsp turbinado sugar optional
INSTRUCTIONS :
  1. Combine the flour, baking powder and salt in a food processor. (or a large bowl)
  2. Pulse in the butter. (or chop it in with a pastry blender or two knives held between your fingers.
  3. Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
  4. Toss in the dried fruit and/or nuts at this point if you are using them.
  5. Mix together the milk, lemon juice and vanilla.
  6. Pour this over the surface of the dry mixture.
  7. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
  8. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
  9. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
  10. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
  11. Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. Smaller scones will take about 18-20 minutes.

STEAK TOMATO AND SMOKED PAPRIKA SOUP

Steak Tomato and Smoked Paprika Soup. A terrifically tasty way to use leftover grilled steak but well worth cooking steak especially for this hearty soup.

The steak gets side in distributed slices meet before serving so that the piping hot broth continues the preparation activity while soothe responsibility the oxen quite crisp.

STEAK TOMATO AND SMOKED PAPRIKA SOUP

The secret is to shriveled it speedily and source on the region to build up sort. Cut as reduce as you can so that the meat retains its cuttable bite and outstanding kind when added to the soup.

STEAK TOMATO AND SMOKED PAPRIKA SOUP

INGREDIENTS :

  • 1/4 cup barley
  • salt and pepper to season
  • 1 cloves minced garlic
  • 2 tbsp smoked paprika
  • 2  strip loin steaks about a pound total
  • 3 large carrots cut in coins or sticks
  • 3 large tomatoes cut in chunks
  • 2 cloves minced garlic
  • 1/2 small red onion finely chopped
  • 3 tbsp oilive oil
  • salt and pepper to season
  • 6 cups good beef stock
  • 1 tsp dried ground thyme
  • 1/4 of a whole nutmeg grated (About 1/2 to 1 tsp)
  • 2 green onions chopped for garnish (optional)

INSTRUCTIONS :

  1. Sear the steak for 3-4 minutes on each side. Let the steaks rest for at least 10 minutes.
  2. Cut across the grain in very thin slices. Set aside.
  3. Toss together the carrots, tomatoes, garlic red onion and olive oil. Season with salt and pepper.
  4. Roast in a shallow baking dish for about 40 minutes at 350 degrees F.
  5. Transfer to a 3-4 quart saucepan and add the beef stock, thyme, barley, salt, pepper, nutmeg, garlic and smoked paprika.
  6. Simmer stock, thyme, nutmeg, salt, pepper, garlic, smoked paprika and barley together over medium low heat for about 30 minutes or until the barley is fully cooked and the vegetables are fork tender.
  7. Stir occasionally to make sure the barley does not stick to the bottom of the pot.
  8. Add several slices of the steak to the bottom of each individual serving bowl, ladel the hot soup over the meat and serve with a garnish of chopped green onion.

RASPBERRY CHOCOLATE MILLE FEUILLES

Raspberry Chocolate Mille Feuilles. So easy to make! A melt in your mouth chocolate filling surrounds fresh raspberries between crispy layers of store bought puff pastry.

This easy Raspberry Chocolate Mille Feuilles recipe really represents the kind of thing I like to make when entertaining. While it looks impressive and gets plenty of oohs and awws  when brought to the table, it really isn’t difficult to make at all.

RASPBERRY CHOCOLATE MILLE FEUILLES

There are various superb call visible. Righteous be trustworthy when you desire choosing the dough to get one that clearly states "ALL BUTTER PASTRY". With an all butter pastry you rattling can't go unjust.

Inspiration pastry is an implausibly laborious and dimension consuming entity to eliminate. To be reliable I've exclusive ever prefab it a containerful of present and that was basically exclusive as a dispute to myself as a baker to fulfill it.

RASPBERRY CHOCOLATE MILLE FEUILLES

The instruction is not particularly challenging but it does involve example to nerveless decently before piercing the slices. When making these Coffee Mille Feuilles , programme before by weather the pastry in the refrigerator the period before you use it and system on chilling the afters long for soul results and cleaned cuts.

RASPBERRY CHOCOLATE MILLE FEUILLES

INGREDIENTS :

  • 1 lb frozen puff pastry
  • 3 cups fresh raspberries aproximately

For the whipped chocolate filling:

  • 2 1/2 cups whipping cream
  • 1 tsp vanilla extract
  • 3 cups dark chocolate chips 50% Cacao
  • 4 tbsp rounded icing sugar powdered sugar

For the chocolate ganache top:

  • 1 cup chocolate chips 50% cacao
  • 1/3 cup whipping cream
  • 1 tbsp corn syrup

INSTRUCTIONS :
To bake the pastry layers:

  1. Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheets. You may have to bake these one at a time depending on the size of your cookie sheet or oven.
  2. Dock the pastry by stabbing holes in it with a fork about every half inch over the entire surface of the pastry. Chill it in the freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold.
  3. Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures that it is crispy when baked.
  4. Bake in a preheated 400 degree F oven for about 15 minutes. Decrease the heat to 375 degrees F, remove the top pan and top sheet of parchment paper and bake for about another 5 minutes or so until it is evenly medium golden brown throughout. Cool the baked pastry sheets completely before filling the layers of the mille feuilles.


To prepare the whipped chocolate filling:

  1. To a double boiler, add 3/4 cup of the whipping cream and 3 cups of the chocolate chips. Melt together slowly until smooth. You want this mixture to be just at the melting point, so don't overheat it. If it feels too hot to the touch, transfer it to a glass bowl and stir occasionally until it reaches a lukewarm temperature.
  2. To the bowl of an electric stand mixer, add the other 1 3/4 cups whipping cream, icing sugar and vanilla extract. Whip to firm peaks.
  3. Fold the chocolate mixture gently into the whipped cream in about 3 portions. Fold only enough so that there are no white streaks in the mixture. The less you fold the lighter the chocolate filling will be. The chocolate mixture will have to be refrigerated for up to an hour before use. Fold it gently for a couple of turns every 20 minutes.


To construct the mille feuilles:

  1. Lay the first layer of pastry onto a cookie sheet, cutting board or in the bottom of a 9x9 baking pan with enough paper draping over two opposite sides to allow you to left the mille feuilles out of the pan when they are completely chilled.
  2. Spread a thin layer of the whipped chocolate over the pastry. Place the raspberries in even rows, 1/8 inch or so apart over the entire surface of the pastry.
  3. Spread enough of the whipped chocolate over the raspberries to completely cover them. You can use a piping bag for this purpose to make sure that the raspberries are completely enveloped in chocolate by piping it into the spaces between them.
  4. Spread the chocolate just to the tops of the raspberries, removing any excess and making sure the raspberries at the edges are completely covered.
  5. Add the next layer of pastry and repeat the process with the raspberries and whipped chocolate before adding the top layer of pastry. Use any excess whipped chocolate to fill any gaps around the edges and to smooth the sides. You don't have to be too fussy about it at this point. The edges will be trimmed later.
  6. Chill the mille feuilles for four hours or longer before cutting. Overnight is probably best to ensure clean cuts.


To prepare the chocolate ganache for the top:

  1. Melt together the chocolate chips, whipping cream, and corn syrup until just at the melting point. Pour and spread evenly over the chilled mille feuilles. Chill for another hour before cutting.
  2. Trim all of the edges of the chilled mille feulles to expose the raspberries at the edges. ( the trimmings are the baker's bonus!)
  3. Cut the trimmed mille feille into 8 individual rectangles or 16 squares. Garnish with additional fresh raspberries and serve.

GARLIC CHICKEN PUTTANESCA

Garlic Chicken Puttanesca. One of the quickest, easiest and most flavourful pasta dinners ever. Sure to become a weekday family favourite.

GARLIC CHICKEN PUTTANESCA

This simple throw together recipe for Garlic Chicken Puttanesca is a kid favourite at our house. Plus, it can be on the table in about 20-30 minutes.

We've served our Garlic Yellow Puttanesca on some cheeseflower tortellini in the photos here. You can but interchange your own pick unembellished food for a bit of a light nutriment. Buy few warm pasta in the supermarket deli aisle to piss it rightful that little bit solon unscheduled if bringing it for dinner guests.

GARLIC CHICKEN PUTTANESCA

INGREDIENTS :
  • 3 cloves minced garlic
  • 4 tbsp olive oil
  • salt and pepper to season
  • 2 tbsp brown sugar
  • 4 tbsp balsamic vinegar
  • 1/2 tsp chili flakes optional or to taste
  • 3 tbsp chopped capers optional
  • 1/2 tsp anchovy paste optional
  • 2 tbsp chopped basil
  • 2 tbsp chopped oregano
  • salt and pepper to season
  • 2/3 cup kalamata olives
  • 1 small red pepper chopped
  • 4 small chicken breasts cut in strips/spears
  • 4 cups canned tomatoes or 8-10 large fresh tomatoes diced

INSTRUCTIONS :

  1. Heat the olive oil over medium heat and quickly brown the chicken pieces on both sides. 
  2. Add the minced garlic and cook for another minute to soften the garlic. 
  3. Remove the chicken pieces and set aside.
  4. To the same pan add all of the remaining ingredients except the olives and peppers.
  5. Simmer together for about 10 minutes until a thick sauce develops.
  6. Add the cooked chicken along with the olives and red pepper.
  7. Cook together for another 2 to 3 minutes and serve over cooked pasta. Garnish with additional fresh herbs and fresh grated Parmesan cheese.