Rock Bun

 Rock bun a must have lesson for home econ during my secondary school day. Now is my daughter turn to make it during their Food and Consume education.

Essential oils were added to alleviate the taste of the Rock Bun.

Ingredients

200gm All purpose flour 

100gm Butter (salted)

50gm Caster sugar

30gm Mascavado

1 egg (beaten)

2 tsp baking powder

50gm dried cranberry

50gm chocolate chips

doTERRA essential oil

3 drops Wild Orange

3 drops Peppermint

2 drops Clove

Method

1. Grease the baking tray and preheat the oven to 190℃.

2. Sift the flour and baking powder into a mixing bowl.

3. Cut butter into small cubes

4. Rub the butter into the sifted flour till it resemble breadcrumbs.

5. Add the sugar and beaten egg. Add essential oils, cranberry and chocolate chips into the mixture and mix to form a stiff consistency.

6. Place a spoonful of the mixture into the greased baking tray.

7. Bake for 15 - 20 mins until golden brown

8. Cool on a cooling rack after removing from the oven.

Scones with Essential Oils

 My Maiden scones. Saw Mary Berry made her scones, it look really simple,
and decided to give it a try.

Ingredients

• 450g/1lb self-raising flour
• 2 level tsp baking powder
• 50g/1¾oz caster sugar
• 100g/3½oz butter, softened, cut into pieces
• 2 free-range eggs
• a little milk
• 5 drops doTERRA Wild Orange Essential Oil 
• handful sultanas/cranberry (optional)

To serve

• strawberry jam
• clotted cream

Method

1. Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.

2. Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

3. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.

4. Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.

5. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.

6. Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.

7. To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.

Fish maw with canned asparagus and prawns

Ingredients

500g            Fish maw (soaked and cut into rings of 3cm)

10-12 pcs     Prawns (De-veined)

1 can           White Asparagus (Cut into half)

3-5 pcs         Dried Anchovy meat       

2 cloves       Garlic (chopped)

3 tbsp          Olive Oil

¼ tsp           salt

1 tsp            cornstarch

 

Method

 

1.                Heat wok and add olive oil

2.                Pan-fry the Dried Anchovy meat till brown and crispy

3.                Remove the Anchovy meat and add in garlic

4.                Brown the garlic and add in the fish maw and half can of the water from the canned asparagus

5.                Lower flame to small and braised for 10 mins, stirring occasionally

6.                Add canned asparagus and balance water from the can. Continue to braise for another 5 mins. Add additional water if required

7.                Add half crushed anchovy meat and salt to taste

8.                Add prawns and cook for another 5 mins

9.                Add cornstarch water to thicken the gravy

10.           Plate and serve with balance anchovy meat sprinkle on top.

New Blog by Piston Mummy

 Mummy created a new blog for my mei mei essential oil journey. Do come and visit https://saraheojourneys.blogspot.com/