sita meena says jom makan: January 2011

Monday 31 January 2011

Kuih Dadar - Malaysian Coconut Pancakes

Sunday 30 January 2011

Potato Cakes

Potato Cakes

450g (1lb) Potatoes
110g (4oz) Plain Flour
50g (2oz) Butter
1 tsp Salt
Pinch Pepper
Butter or Bacon Fat (Optional)

1.Wash and Peel potatoes, Boil in lightly salted boiling water until tender.

2.Drain and set aside.

3.Allow to cool slightly, Mash the potatoes add a little milk and butter then mash to a smooth consistency, ensuring that there are no lumps. At this point I added some Extra Mature Cheddar Cheese, this is optional

4.Season with salt and freshly ground pepper and pour in the melted butter.

5.Add enough flour to make a pliable and easily manageable dough.

6.Knead gently to combine.

7.Roll out on a lightly floured board to form a round of about ¼-½ inch thickness.

8.Cut the round into triangles, or make small individual round cakes using a biscuit cutter.

9.Cook on a hot dry griddle or dry frying pan until both sides are golden brown.

The cakes can also be fried in a hot pan in butter or bacon fat.

Flapjacks

Ingredients

175g/6oz butter

175g/6oz golden syrup

175g/6oz muscovado sugar

350g/12oz porridge oats

1. Preheat the oven to 150C/Gas Mark 2 and line a 20cm/8in square baking tin ( I like to use a silicone baking tin) with greaseproof/baking paper.

2. Melt the butter in a pan over a low heat. Dip a pastry brush in the butter and brush the baking tin with a little bit of it. This will make sure your flapjack doesn’t stick to the sides of the tin once it is cooked.

3. Add the golden syrup and sugar to the butter and heat gently.

4. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats.

5. Pack the mixture into the baking tin and press down, if you want the flapjacks to stay gooey and buttery don’t press down too much, if you are looking for a more crispy flapjack squash down to your desired thickness. Bake in the oven for 40 minutes.

6. Once cooked, remove from the oven, leave to cool on a cooling rack for 15 minutes, then turn out on to a chopping board and cut into squares.

Enjoy!! I like mine with a nice cup of tea!