Coconut Scones

Hello everyone ūüôā I’ve been experimenting with Scones lately. ¬†I altered the BBC recipe a bit to make coconut scones. ¬†I had to make these twice as I was unsure of the amount of coconut to put in it. ¬†The first go, ¬†I used 50g of coconut. ¬†The second go, I increased it a bit to suit my¬†palette¬†more!

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I tried different shapes, just for fun!

B’s Coconut Scones

Bakes: About 12 small scones, but I made some big funky shapes instead.

Ingredients:

  • 225g Self Raising Flour
  • 55g Butter
  • 50g Caster Sugar
  • 75g Fine¬†Desiccated¬†Coconut
  • Pinch of Salt
  • 150ml milk

Method:

  1. Preheat oven to 220C.
  2. Mix together the flour, salt and rub the butter. Make sure the butter is cold.  This ensures softer scones.
  3. Add in the coconut and sugar.  Mix in the milk and knead lightly to a dough.
  4. Move to a floured surface and cut the shapes required.
  5. Brush with milk.
  6. Bake for about 13 minutes, till golden on the top.
  7. Serve with butter. ¬†ūüôā

I personally like this the best with just butter as you can then appreciate the taste of the coconut.  I raised the amount of sugar in this recipe as a result.  As served with butter, it should be a bit sweeter than a normal scone that is served with jam.

YES, the FOODIE thought about it properly!  Give it a go. You know you want to!

xx

B

Easy & Vegan: Scrambled Tofu

Prior to being Vegetarian, one of my favourite combinations was scrambled egg with rice. ¬†Growing up I used to have it like fried rice, more like butter-glistening rice with egg. ¬†It was my go-to comfort food ūüôā

I’ve now found a replacement to suit my new vegetarian lifestyle. ¬†It’s been 10 years. ¬†It’s¬†definitely¬†a commitment that I hope would be¬†life-long. ¬†So anyways! ¬†I made tofu scramble for lunch yesterday, didn’t want it to have butter/oil or any fat. ¬†So here’s a low fat, protein filled easy recipe.

But hold on – first have a sneak peak...

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It was yummy! ¬†Packed with flavour and grilled asparagus on the side. ūüôā

All you need is:

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B’s Tofu Scramble

Makes: Enough for 1 (or 2 if you are eating with something else on the side)

Ingredients:

  • 1 packet Firm¬†Silken¬†Tofu (refer to the picture)
  • Seasoning:¬†Turmeric, Red Chilli Powder, Soya Sauce, Salt, Pepper

Method:

  1. Put the block of tofu in the pan.  Keep mashing it.  All the excessive water to evaporated.
  2. It usually takes around 5-7 minutes on high flame.
  3. Keep mashing.  When it is dry and resembles egg, start seasoning.
  4. Start off with some Turmeric (about 1/2 tsp) to give it an egg color.
  5. Add chilli powder, soya sauce, salt and pepper to taste.

Note: I like a lot of flavour, as a result I add a lot of seasoning.  Always remember that tofu, unlike egg is rather bland.  Season away!

Enjoy it with brown rice and a side or even on top of savoury waffles with sausages. (I have had that before too, and it was really good!) ūüôā

Enjoy! 

xx

B