Okay too many things are happening. Firstly, as usual I have been MIA since a couple of months. If you are curious and you want to know what I was up to – well I can’t believe I am saying this because I have my own Kitchen! I have a professional kitchen all to myself… well almost all to myself. Me and my very talented partner decided to take the plunge and start The Omakase Kitchen, which is a Japanese and Korean delivery and take away joint. So its been three months, it’s been mad, it’s been hectic but I am enjoying every minute of it. Secondly, it’s that time of the year where I go crazy. Christmas is coming! And as you guys know that it is my favorite time of the year. Thirdly it is my blog’s anniversary. Yes I just completed four years of blogging. Happy Blog Birthday to me!
Coming back to the recipe – every year I do my take on the ever popular and delicious Gingerbread. This year, I have made Gingerbread Scones. This British delicacy is perfect as your tea time snack.
Makes about 10 scones
- 225 grams All Purpose Flour
- 4 teaspoons baking powder
- 25 grams Brown Sugar
- 2 tablespoon ginger powder
- 2 teaspoon cinnamon powder
- 1 teaspoon mix spice
- 37 grams softened butter
- 112 grams milk
- 1 egg
- 1/2 teaspoon vanilla extract
- Preheat oven to 220 C. Line a baking tray with parchment paper or silicone mat.
- In a large bowl, mix flour, baking powder, ginger powder, cinnamon, mix spice and sugar.
- Add the butter and whisk till sandy consistency.
- In a small bowl, whisk the egg, vanilla and milk.
- Leaving 1 tablespoon of the milk and egg mixture to glaze the scones later. Pour the wet mix into the dry mix in two additions.
- Mix until combined. The dough should be sticky and a little wet.
- Dust flour on a table, take the dough and flatten it with your hand till about 1/2 cm in height. Taking a 1 inch round cookie cutter, cut circles and put them on the baking tray. Repeat the process by reusing the scraps.
- Using a pastry brush glaze the scones with egg and milk mixture.
- Bake for 10 – 15 minutes or till golden brown at 220 C. Let them cool completely before serving.
- You can add or delete the amount of spices according to your liking. I prefer the flavor of spices on the heavier side in my dishes. So I have modified it accordingly.
- You can also modify the size of the scones according to your liking.
Last month I received the Philips Viva Collection Juicer to use and review for 10 days. As the winter was in and so were the delicious fresh fruits, I thought why not. Many people say juices aren’t the best, that you rather eat the fruit but there is something about these delicious drinks that sometimes you don’t really care if you are getting enough nutrients or no.
Though removing juices of some fruits is pretty darn hard if you don’t have the professional equipment. But Philips here makes things easy by introducing their Viva Collection Juicer. So to read all the technical stuff you can click here – http://www.philips.co.in/c-p/HR1863_20/viva-collection-juicer
As for the review –
It is super fast. Like the juice is out in seconds. But sometimes it is so fast that it throws the juice out and it may splash around.
I think because of the super speed, the juices aren’t fully squeezed up. You will see the pulp is retaining quite a bit of the juice hence give it a spin one more time.
The juices that come out are pretty good. They are thick, like really thick. They have a nice foam on top. And they are delicious.
Cleaning part is decent. It is a bit hassle to clean to the sieve properly but can be done.
All in all if you love juices and you drink them everyday / you love to collect all the new kitchen equipment / have some money saved up to splurge on kitchen equipment / all three, then Philips Viva Collection Juicer is a thumps up.
Pffernusus aka Pepper nuts cookies originated in Germany and are a part of traditional Christmas cookies. We all have baked or eaten our ever favorite Gingerbread Cookies and Sugar cookies. But I felt like experimenting a bit this year and creating things which we are unaware or just don’t bother baking. These cookies are super simple and super tasty. Its a must for all those who love spiced cookies.
Pffernusus aka Pepper nuts cookies
- 2 1/4 cups all-purpose flour
- 1/3 teaspoon pepper powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 100 grams butter, room temperature
- 3/4 cup brown sugar
- 1 large egg
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1 cup icing sugar
- Preheat oven – 180 C
- In a bowl sift flour. Add baking soda, ground cinnamon, ground pepper, ground cloves and nutmeg. Mix well with a spoon.
- In a large bowl with an electric mixer, cream butter and sugar together for 3 minutes. Add egg and vanilla and beat for 2 minutes. Add honey, mix until well combine.
- Add the flour mixture to the butter mixture. Mix with the electric mixer until everything is mixed well.
- Grease and line a baking sheet pan with parchment/butter paper.
- Take a tablespoon and scoop half tablespoon of the cookie batter and gently roll it in your hands and place it on the pan.
- Bake the cookies for 10 – 15 minutes at 180 C till brown and cracks appear. Let it cool.
- In a medium bowl, put the icing sugar and with a spoon take one cookie at a time and roll it. Coat the cookies with sugar, then eat on the spot or store in an airtight container up to 1 week.