Drop Scones for Dinner

My friend Kui asked me if I knew how to prepare drop scones, at first I told her no but after researching I realised one just uses the basic pancake batter. The difference is in the size. You use a spoon to drop the batter into the pan and voila drop scones.

During my research, I landed on a you tube video that even had serving suggestions. The chef made some caremelised pineapples to serve with the drop scones. I just had to try out the recipe. So on our way home I tell hubby that we’ll have pancakes for dinner and surprise surprise he is ok with it. Well before you go to think I was going to make pancakes without a back up plan you are mistaken. I knew I had some leftover food in the fridge so in case he wasn’t full I’d re heat that.

For the drop scones, I used my basic pancake recipe:

1 1/2 cups all purpose

2 eggs

2 tablespoons sugar

1 tablespoon baking powder

1 tablespoon vanilla essence

zest of one lemon

1 cup water (The batter should be a bit thick)

Oil for frying

In a bowl combine the flour, sugar and baking powder. Then add in the eggs.

Add the eggs to the flour, sugar and baking powder mixture

Add the vanilla essence, lemon zest and the water.

sorry about the shadow

So now, heat your skillet and prepare to cook the drop scones.

Using a tablespoon, scoop the batter and drop/pour over the heated oil in the skillet.

Drop! Drop!

For the caramelised pineapples you’ll need:

Pineapple chunks

11/2 tablespoons sugar

A pinch of cinnamon

1 cup pineapples chunks

In a pan over low heat, caramelize the sugar.

Sugar in the pan

So don’t do what I did and burn the caramel, the pineapples will have a sort of burned taste like mine did :-(.

Sprinkle some cinnamon over the caramel and add the pineapples.

Caramelising

Stir the pineapples to ensure all are coated with the caramel.

All coated 🙂

Everything is set. Plate the drop scones add the pineapples and drizzle some of the caramel over the pancakes. We also drizzled them with some honey.

Dinner is served 🙂

Drop scones

So, I take the dinner to hubby and again I mention that there’s food in the fridge in case he feels he won’t be satisfied.

Great thing, he didn’t ask for the food. He loved the meal. Yippee!!

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Seriously Leo Tunapika?

Naming this blog leo tunapika wasn’t by chance. This is a daily question and on Tuesday this week it was no different. We had to attend a meeting in the evening so that meant we’d reach home a bit late. On top of that I just didn’t feel like cooking…yep!! It happens to all of us.

Buying take away wasn’t an option and neither was sleeping hungry. I entered the house clueless on what to prepare (bearing in mind I wasn’t up to it). Hubby wasn’t of much help since he just said he’ll eat whatever I’ll cook O-o.

So, lemme begin by saying that there was some leftover ugali in the fridge so I sort of had something to work with. I also had an extra packet of milk. I decided to simply warm the milk and the ugali, separately of course then fry some eggs. (finally a solution).

leftover ugali

This meal took at most 10 minutes to put together.

For the eggs, I cooked 2 per stomach 🙂

Ingredients:

for each plate

1/2 tablespoon finely chopped onion

1/2 tablespoon finely diced bell better

1 tablespoon dried parsley

salt to taste

oil for frying

Heat some oil in the pan.Let the oil heat completely this will ensure the egg doesn’t stick to the pan, thus ease when flipping it over.

In a cup with the eggs, beat in the ingredients.

the eggs

Then fry the egg.

there you go

Once the bottom side is fully cooked, according your preference, we like it well done, flip it over. I’m excited to say I successfully flipped over an egg *yippee*.

the omelette

Garnish with some chopped onion and tomato.

Hubby’s plate.

Just for fun, I scrambled my eggs. They had the same ingredients as the ones for hubby.

Scrambled eggs

Enjoyed with a glass of warm milk.

got milk?

In my position what would you have cooked?

Fish Stew

I have previously been very skeptical about making stewed or curried fish but that has changed. The need to try new fish recipes other than the usual pan frying changed my perception.

Fish fillet chunks

Ingredients:

1 medium onion sliced

2 cloves of garlic sliced

1 teaspoon minced ginger

2 tomatoes diced

1 courgette diced

1 bell pepper diced

2 tablespoons coconut cream

1 tablespoon fish masala

1 tablespoon dried parsley

1/2 cup water

2 fish fillet cut into chunks

2 tablespoons of oil for frying

Salt to taste

In a saucepan fry the onions.

Add the garlic and ginger.

Once cooked through, add the tomatoes let then cooked for about 3 minutes then add the eggplant and bell pepper.

Cover and let the veggies cook down.

In the mean time mix the coconut cream with the fish masala.

Add the mixture and the dried parsley to the sauce. Pour in about 1/2 cup of water for the soup.

The sauce

Then finally add in the fish chunks. Ensure they are almost submerged in the soup.

swimming fishes..pun intended

Tip: Salt the fish chunks before adding them. This ensures that the fish is completely salted.

Cover and let it cook for about 10 minutes or until the fish flakes easily when pierced with a fork.

fish stew

Serve with steamed rice or ugali.

Fish stew, steamed rice and fried french beans

Verdict:

By far the best fish stew I’ve ever tasted. I even preferred it to the curry. Salting the fish prior to cooking was a brilliant idea.

Let’s just say this will become a staple dish in our household.