Scone Recipe: By Badhige

This scone recipe is simple to prepare and is perfect for breakfast or afternoon tea. Makes 12.

Ingredients

• 3 1/2 cups of self raising flour
• 1 teaspoon of baking powder
• 1 tablespoon of caster sugar
• 1/2 teaspoon of salt
• 2 oz of unsalted butter, chilled and diced
• 1 cup of milk
• 2 teaspoons of lemon juice
• 1 egg, beaten

Cooking Instructions

Preheat the oven to 400 ° F (200 ° C). Line an oven tray with baking paper. Sift the flour and baking powder into a large mixing bowl. Stir in the sugar and salt. Add the butter and using your fingers, rub the butter into the flour until it forms a breadcrumbs texture.

Mix together the milk and lemon juice, the mixture will curdle slightly. Add the beaten egg and pour into the flour mixture. Mix gently just until dough forms, making sure not to overwork the dough. Form into a rough ball shape, turn out onto a lightly floured surface and knead very lightly The dough should feel slightly wet and sticky.

Flatten out the dough to a thickness of 1 1/4 inch and cut out rounds using a cookie cutter. Place the rounds on the prepared oven tray, 1 inch apart, and brush the tops with a little milk. Bake for 10-12 minutes, or until risen and golden browned.

Remove from the oven tray and wrap the scones in a clean tea towel to keep them warm and soft. Serve immediately whilst still warm with jam, butter or cream.

Lamb and Tomato Curry Recipe: By Badhige

This lamb and tomato curry recipe is a popular Indian dish. The curry can be hot or mild and not too overpowering, depending on what you prefer. Serves 2.

Ingredients

• 4 lamb chops, diced in cubes
• 1 tablespoon of peanut oil
• 1 garlic clove, finely chopped
• 1 small onion, thinly sliced
• 1 tablespoon of curry powder
• 1 ripe tomato, peeled and chopped
• coriander for garnish
• 1/4 cup of water
• 1 small apple, thinly sliced
• 1 tablespoon of sultanas

Cooking Instructions

Using sharp knife cut away any fat and bones from the lamb chops. Cut the meat into 1 inch cubes.

Heat oil in a medium saucepan. When the oil is hot enough add the garlic, onion, and curry powder and cook over a medium heat, stirring constantly, for 3 minutes, or until onion is softened. Add the tomato and water and keep on stirring constantly for an additional minute.

Add meat to pan, stir constantly over a high heat until the meat is well coated with curry mixture.

Bring to a boil, reduce heat. Simmer, cover, for about 30 minutes or until the lamb is tender. Stir in apple and sultanas, simmer and cover, for 5 minutes or until apple is nice and tender.

Serve the lamb and tomato curry with boiled rice and sprinkle over coriander for garnish.

Pancake Recipe: By Badhige

Ingredients:

• 3/4 cup milk
• 2 tablespoons vinegar (white)
• 1 cup flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 2 tablespoons butter (melted)

Instructions:

1. Mix together the milk and white vinegar, then let sit for five minutes.
2. In another bowl, combine the flour with the sugar, baking powder and soda, and salt. In the milk mixture, whisk in the large egg and butter. Then pour the dry (flour) mixture into the wet mixture and beat until smooth.
3. Heat a skillet over medium, and spray with cooking spray (butter flavored works best). Pour in about a quarter cup fulls at a time onto heated skillet, and cook until bubbles appear. Flip, and cook until golden brown on both sides.

Beef Lasagna Recipe: By Badhige

This is a great recipe for a simple lasagna. The minced beef and melted cheese combination is mouth watering.

Ingredients

• 1 lb ground beef
• 2 cups of mozzarella cheese, shredded
• 2 cups of ricotta cheese, shredded
• 1/2 cup of Parmesan cheese, grated
• 1/4 cup of fresh parsley, chopped
• 1 egg, lightly beaten
• 1 packet of red tomato sauce
• 1 cup of water
• 12 lasagna noodles, uncooked

Cooking Instructions

Preheat the oven to 350 °F (180 °C).

Heat oil in a large saucepan and add the beef. Cook over a medium heat until the meat has softened and browned.

Meanwhile, add 1 1/4 cups of mozzarella, the ricotta cheese, 1/4 cup of Parmesan cheese, parsley and egg in a bowl. Mix all the ingredients thoroughly until well blended. Set aside.

Drain the meat and transfer back to the saucepan. Stir in red tomato sauce. Add water to the meat mixture and keep on stirring until well blended.

Pour 1 cup of red tomato sauce onto the bottom of baking dish. Top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup sauce. Repeat the same process with the layers until you have run out of ingredients. Finish with the remaining lasagna noodles, sauce and cheeses. Cover the lasagna with foil.

Bake in the oven for 1 hour. Remove the foil after 45 minutes so it gets well heated through. Remove from the oven and allow the lasagna to cool down for 15 minutes before serving.

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