Scones by Perpettualy

 

 

Ingredients 

- 12 Table Spoons of Self Raising Flour 

- 2 Table Spoons of Sugar

- 1/2 Bar of Butter 

- Pinch Of Salt 

- Milk (Until Soften)

-1 egg 

 

Directions 

- Warm the baking pan in the oven at 150-180 degrees 

- Sift Flour 

-Add in salt and sugar with flour 

-add butter , and air it up till well mixed 

- Add egg 

- followed by milk , mix till it becomes a soft dough 

- shape either in triangular or circular 

- sprinkle sugar on the shaped scones (Add sultanas or cheese if desired)

-Take out the baking pan from the oven and spread with butter 

- Bake for about 15-25 Minutes , Till it does no longer stick on pan 

- There we have the perfect devon clotted cream 

 

 

Basic Bread by Perpettualy

THIS RECIPE MAKES 2 moderate LOAVES
Ingredients
1 kg of bread flour / just any flour
30 grams of yeast ( usually 2 sachets of yeast packets)
625 ml of tepid water (about over 2 cups of water)
30 grams of sugar (about 3 tablespoon’s)
30 grams of table salt (about 3 tablespoon’s)

PS: some extra flour for dusting

INSTRUCTIONS
1 . Dissolve yeast and sugar in half the tepid water .
2. In a big bowl or a wide surface , make a pile of flour and salt. with one hand . Make a well in the centre.
3.Pour the dissolved yeast mixture into the centre and with your finger on one hand make circular movements , from the centre working outward . Slowly bringing in the dry ingredients until the yeast mixture is soaked up .
4. Pour the rest of the water into the centre and gradually incorporate all the flour to make a moist dough
5. Knead the dough by pushing , rolling and folding the dough over for 5 minutes . (if the flour sticks to your hands , just rub them together with a little flour .
6. Flour your hands and the top of the dough. Make a roundish shape and place on a baking tray/bowl , Scoring the dough with a knife and leaving at a WARM place.
7. Preheat the oven 425 F/225C , while allowing the bread to double its size . This may take up to an hour , depending on the conditions around you . (to speed up , cover bowl or tray with cling/plastic wrap)
8. After in doubles its size , knock it back ! . yes your heard me right . knock it by punching the dough , knocking all the air out of it. Shape the dough into whatever shape you like (round or loaf like)
and leave it to prove for a second time place it on a baking tray with a baking paper/sheet. in a WARM place (ex: stove)
9. Now put the loaf into the oven and leave it to bake for about 20-25 minutes
or till its golden brown on the top side .
10. Take it out of the oven , and cool
11. Well Bon Appetite ! and congratulations you have made a bread !

Ice Cream by Perpettualy

Ingredients
3 tablespoon of flour
1 cup of sugar
1 teaspoon of salt
3 eggs
2 cups of milk
vanilla pods or 3 teaspoon of vanilla essence
1 1/2 cup od double cream

Instructions
1. Mix dry(sugar salt and flour) ingredients together .
2. Mix wet(eggs and milk) together
3. Mix both wet and dry together (add the vanilla pod)and keep stirring , or it shall curdle and you don’t want that
4. Stir for 20 minutes well not the whole time but mostly . (discard vanilla pods)
5. Cool the custard look a like mixture for an hour
6. bring the double cream after cooling and mix well
7. Stir the mixture into a container that is airtight
8. Place in freezer for 2-3 hours
9. take it out and than whisk to let air in .
10 . Put in freezer again and you could either enjoy it in 3 hours time when it turns solid
or even better the next day

Meat Pies by Perpettualy

Ingredients
CRUST :
2 cups of flour
3/4 bar of butter
1 teaspoon of salt
8-10 tablespoon of water

FILLING :
1 Onion
3 garlic clove
8 bulbs of mushroom sliced
olive oil 2 tablespoon
500-800grams of minced meat
beef stock about 1/2 cup or chicken stock or you could use brown sauce diluted in water
a cup of mixture of peas and corn
salt and sugar
3 tablespoon of flour

Instructions
1. For the crust mix the butter with the flour and salt , and mix till crumbly .
now add the water till it becomes a fitted dough
2. For the filling fry the onion and garlic with some olive oil and than
add the beef , continue frying .
3. after 6 minutes add the mushroom and continue stirring .
4. add the stock and the veges . than add the flour till thicken
5. drizzle about a tsp of salt and mix well ..
6. divide the pie crust to 2 . and flatten and place it into the baking pie tin .
7. fill the filling and top with crust and seal . brush some egg yolk on top of pie and than place in oven for 30 minutes at 180 C
8. Cool and eat .

Granita by Perpettualy

youtube video will be back in a sec …
Ingredients .
Half of a watermelon cot into small pieces or cubes
1/2 cups of sugar
1 lemon or lime juice

Instructions
1. Blend the Watermelon , sugar and lime juice together
2. Place the mixture into the freezer
3. after 3 hours when the granita has turn solid . take a fork and start scrapping lenght wish , thus u would have this flaky granita which is great to eat with lamb .

Pizza by Perpettualy

Ingredients
500 grams of plain flour
11 grams of yeast (usually in 1 packet)
1 1/3 cup of tepid water (warm water)
2 teaspoon of salt
2 teaspoon of sugar

Note: Water dosage depends on flour quantity

Instructions
1. Pre -Heat Oven to 200C-230C(400F-450F)
2. Add Flour and yeast together stand aside , and than dissolve the salt and sugar in the warm water , and MIX well .
3.Mix the water and flour mixture together and knead the dough until it iis smooth and no longer sticky . Cover the dough and leave it at a warm place to double its size .
4. Now after it doubles , punch the dough and leave it to rise again .
5. Now , divide the dough to 4 or 2 depending the size of pizza you want .
6. Pay with the dough until it becomes circular shape .
7. Now Place the toppings .. and bake for about 30 minutes ..

Pavlova By Perpettualy

Youtube video will be back in a sec … 
Ingredients
Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt

Whip Cream
2 cups of heavy cream or whipping cream
1 cup of icing sugar

BERRIES AND KIWIS for fruits selections to top .

Meringue Directions
1 Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.
2 In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
3 Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn’t use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
5 Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white — not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.

6 Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.

7 Served topped with your favorite filling – lemon curd, raspberry or blueberry sauce, and freshly whipped cream.

Makes 8-10 pavlovas.