Cabbage Scone (with Yeast)

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

The first time I made scone was in Year 11, during Hospitality class, and I still remember the feel of “Crumbing” the butter into flour with my fingers. Nowadays, thanks to modern technology called “Food Processor” life is made much easier with less mess to cook a good scone.

This recipe uses yeast instead of baking powder, and you have to rest it in the freezer over night but the slow process gives it a new texture, and since it can be kept in the freezer for up to 2 weeks, you can bake a fresh batch whenever  you want to!

I used “Cabbage” in this recipe, a good way to use it up because when you are only a family of 2.5 (well, my daughter Yumi eats more than half and adult,,,) it’s not easy to use up a whole cabbage.

I hope you find this recipe interesting! Quite different to my usual recipe, since this does require butter. I tried making it with olive oil, but it just didn’t turn out right. If you want to stick to olive oil, just use the same cabbage mixture with my basic healthy muffin recipe, it will turn out just as nice!

 

Ingredients to make 12 scones

-120g Organic Plain Flour

-120g Hard Flour (Flour for baking bread)

-60g Organic Wholemeal Plain Flour

-3 Tablespoon Organic raw sugar

-1 pinch Salt

-140g Unsalted butter

-1 teaspoon dry yeast

-2 teaspoon water (room temperature)

-100cc milk

-250g cabbage/ olive oil/ salt

Method

Step 1: Chop the cabbage in a food processor, cook in a frying pan over low heat with a little bit of olive oil and salt; cook until the volume becomes 1/3 (this may take more than 30min, so do this when you have the spare time)

Step 2: Cut the butter into 1cm cubes, keep it cold;  In a food processor, mix all the flours add butter cubes and mix well; add sugar and mix well; add yeast dissolved in water and milk, mix well

If  you bake now, you will get a plain scone, but here I add the cooked cabbage!

Step 3: Fold the cabbage into the mixture, spread and fold for 6-8 times; make it 2.5c thick wrap and rest in fridge/freezer over night.

Step 4: (Thaw, if frozen) and cut into 12 pieces, brush with milk and sprinkle some almond flakes as a decoration; Bake in preheated oven at 180 C for 18-20min.

Looks like hard work? Not really, you just need the patience to rest it over night! Enjoy this new texture!

Salmon Cabbage Roll

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum  🙂

Thank you for visiting my blog.

How many people buy a whole cabbage, and don’t know how to use it up before it goes bad? I’m certainly one of those people who can’r resist to buy a whole cabbage! As a family of three, and one just being a 18months old baby, I know I should stop buying a whole cabbage and stick to half size or even a quarter size instead, but I give myself and excuse that

“I can only make rolled cabbage with a full cabbage!”

Well, this is not the only reason,but maybe could be used for your excuse as well, so why don’t you try making it?

It is easy if you use my Handy Salmon Flake recipe, or you can start scratch by using salmon can.

Ingredients (make 6 pieces, you can freeze this so make 12 to use up the salmon can if desired)

-1/2can (200g) Pink or Red Salmon Can

-7 Cabbage leaf

-5 Dry shiitake mushuroom, soaked in 1/2 cup water

-15g Vermicelli

-2 Tablespoon starch

-Ginger,Soy sauce, Sake, Organic raw sugar

As mentioned above, salmon cans are usually sold in 415g can, so by making double batch (be sure to increase the other ingredients!) you can use up the can. On the other hand, my pot was perfect to cook 6 rolls, so I think at my house, I would make the Handy Salmon Flakes first, than use half of it to make 6 rolls.

Here’s how to make it!

Step1 :  Steam 6 (out of 7) cabbage leaf until they are soft, this takes about 10-15min so while waiting, place salmon in a frying pan and remove skin and bones, cook with 1/2 Tablespoon Sake+1/2 Tablespoon Soy sauce +2 teaspoon Raw sugar.

Step 2: Slice shiitake mushroom (save the soup), chop 1 cabbage leaf, soak vermicelli in hot water and chop them when they are soft; place all of this and the cooked salmon in a large bowl, season with 1 Tablespoon chopped ginger, 1 Tablespoon Soy sauce and 1 Tablespoon raw sugar, mix well with hand (this part is a bit messy),  add potato starch and mix well

Step 3: Remove stem from the cooked cabbage, place 1/6 of the salmon mixture and roll; place it in a large pot

Step 4:Cover rolled cabbage with soup from shiitake mushroom, add 2 Tablespoon Soy sauce, 2 Tablespoon Sake and 2 Tablespoon Raw sugar and cook on low heat for 8-10min

Serve with soup and eat it hot! I garnished it with some Nori seaweed, but that is extra.

My daughter ate the inside of this very happily. She couldn’t bite through the outside cabbage layer, so next time, I might just make salmon balls and give it to her.

A bit messy menu but that’s the fun of making it, and this could be frozen so is worth giving it a go, especially if you have already made my Handy Salmon Flakes!

NOTE: If you want to make t his into vegetarian dish, change the salmon into Momen (Firm) tofu. Remove excess water from the tofu before cooking, and the rest is the same! I’ll make this one day to show you the difference!

ENJOY 🙂