An eggless recipe.
Ingredients (26cm flan tin):
250g butter
Grated rind of 1 lemon
1 tbsp lemon juice
125g caster sugar
60g rice flour
140g self-raising flour
190g plain flour
250g strawberries, halved
125g strawberry jam
Method:
1. Preheat oven to 180 deg C. Beat butter, lemond rind and juice and sugar until creamy. Sift rice, self-raising and plain flours together. Stir into lemon mixture in 2 batches.
2. Press together gently and knead lightly until smooth. Press evenly into greased tin.
3. Bake in preheated oven for 25 minutes or until lightly browned. Cool in the tin. Turn the shortcake onto a serving plate. Arrange strawberries. Warm jam in a pan, strain and brush over strawberries.
Recipe source: Lifestyle magazine
Showing posts with label Flour - self raising. Show all posts
Showing posts with label Flour - self raising. Show all posts
Low-fat chicken and mushroom pie
Ingredients (serves 4):
Filling:
340g chicken breast, without skin
1 large onion, diced
1 carrot, diced
115g white button mushroom
115g white Japanese mushroon (optional)
55g green peas
1 tbsp chopped pasley (香芹)
1 tbsp plain flour
15g butter
300ml skimmed milk
Pie crust:
185g self-raising flour
20g butter
80ml skimmed milk
1/4 tsp salt
1 egg, lightly beaten
Method:
Filling:
1. Melt butter in a pot and put in 1 tablespoon of plain flour. Mix well. Add milk bit by bit, stirring constantly until mixture is smooth.
2. Put in chicken breast, mushrooms, onion, carrot, green peas and parsley and cook for 5 minutes, stirring occasionally. Transfer to a deep baking dish.
Pie crust:
1. In a large mixing bowl, rub butter into self-raising flour until it resembles breadcrumbs. Add milk bit by bit until it forms a soft dough.
2. Roll out to fit the top of the baking dish, seal edges, and brush on beaten egg. Set oven to 180 deg C with upper/lower function.
3. Bake on lower shelf for 30 minutes until crust is golden brown.
Recipe source: Today newspaper
Filling:
340g chicken breast, without skin
1 large onion, diced
1 carrot, diced
115g white button mushroom
115g white Japanese mushroon (optional)
55g green peas
1 tbsp chopped pasley (香芹)
1 tbsp plain flour
15g butter
300ml skimmed milk
Pie crust:
185g self-raising flour
20g butter
80ml skimmed milk
1/4 tsp salt
1 egg, lightly beaten
Method:
Filling:
1. Melt butter in a pot and put in 1 tablespoon of plain flour. Mix well. Add milk bit by bit, stirring constantly until mixture is smooth.
2. Put in chicken breast, mushrooms, onion, carrot, green peas and parsley and cook for 5 minutes, stirring occasionally. Transfer to a deep baking dish.
Pie crust:
1. In a large mixing bowl, rub butter into self-raising flour until it resembles breadcrumbs. Add milk bit by bit until it forms a soft dough.
2. Roll out to fit the top of the baking dish, seal edges, and brush on beaten egg. Set oven to 180 deg C with upper/lower function.
3. Bake on lower shelf for 30 minutes until crust is golden brown.
Recipe source: Today newspaper
Pineapple & almond mini cupcakes
Ingredients (serves 12 to 15):
60g butter, softened
75g sugar
1 egg, beaten
1/2 tsp vanilla essence
2 tbsp milk
100g self raising flour, sifted
2 rings canned pineapple, finely chopped
1 tbsp almonds, broken into small bits
Method:
1. Combine butter and sugar and blend with a mixer until it's creamy and light.
2. Add egg, vanilla essence and milk, and blend again briefly.
3. Put in the flour and combine well with the mixture. Then stir in the pineapples and almonds.
4. Line the cupcake moulds with muffin liners and fill half with the mixture.
5. Bake at 180 deg C for 20 minutes.
Tips:
To make a large cake, pour the batter in a round 21cm cake pan and bake for 30-35 minutes.
Recipe source: Simply Her magazine (Mar 2007)
Subscribe to:
Posts (Atom)