Scones

Scones are prolly the best afternoon tea I could enjoy, but the best are far far up mount dandenong which prolly takes me 2hrs to get there, and we're not even talking about the queue yet. I once had to wait 45mins or more for ms marples so we gave it a miss. Tip here is to get there aeap(as early as possible, read kiasu) or alap (as late as possible). At least for me I manage to beat the crowd ;) Other dishes are doable, but scones are still the best.

Sticky date pudding

chicken pie

turkey fingers


scones

http://www.missmarples.com.au/
382 Mt. Dandenong-Tourist Road Sassafras VIC

So since its technically unfeasible for me to savour them when the craving calls, the best way is to learn them!

Dreamy cream scones adapted from smitten kitchen

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes

1/2 cup currants (I used dried cranberries, and chopped them into smaller bits)

1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.
2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)
6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Scones really take practice, so dont expect perfect ms marples quality popping out of your oven on your first try. Though, the jam that goes with your afternoon tea will do its wonders :)

Have a great week ahead!

pen2y

TomTon ShabuShabu

Sometime back when Peny was in town, we went to have Black Pig for dinner at The Central.

What IS black pig? I thought it was another pampered animal who enjoyed a beer life in Japan like the cow. Turns out, the actual name of this meat is Berkshire Pig. Its texture is tender and smooth, perfect for a bowl of ramen or as we tasted - Shabu Shabu.

4 of us repeatedly soaked the pork into the pot of boiling broth made the soup taste really flavourful. When we started off, the soup was not exciting at all except for a few pieces of thick seaweed. By the end of it, the colour of soup has turned into a lovely brown.

The dipping sauce cannot be done without, along with the chilli paste and grated plum, this makes a very satisfying meal, especially on a rainy day like ours was.

Besides pork, we ordered a set of seafood and vege (we are healthy people~) to share. Once in a while, it is good to indulge in this kind of bliss!

Warm love,

Starningblue

Hofbräuhaus

  The famous beer garden in Munich.

Its history dated back to 1589.

The beer hall

Live music

The bar

The beer garden

Original Munich veal sausages from the HB butchery
with oven-fresh pretzel and sweet mustard

This mug that holds 1L of beer its kinda weighty

~

You have to check out this place and indulge in its special atmosphere…

Add: Platzl 9, 80331 München

‘Juanie

Greenwood Fish Market

Greenwood Ave is a hidden gem, although not so hidden now that more restaurants have sprung up and parking lots are almost impossible to find after a certain time of the day. To me, I still love this place for its location away from bustling city centre and customers are mainly laid-back and looking for a casual quiet meal.

Before heading into the bistro at the end of the seafood shop

Ambience

Oysters

Lobster Tofu

Pan Grilled Fish

Reservations are a must and every time I pick up some cards from there to give to friends. Really, I shouldn’t be blogging about this because it would just get busier! Thankfully, they have opened up an extension 2 doors down to cope with the crowd and to make sure more of us get to enjoy the experience.

New extension

Tuesdays are Oyster Nights; another is Sashimi Night and another is Crab Night. The Greenwood Fish Bistro is definitely for anyone looking for really fresh seafood.

Wonder when my next visit is, I never get tired of this place!

Location: 34 Greenwood Avenue

Warm love,
Starningblue

Zugspitze

At 2,964m high, Zugspitze is Germany’s highest mountain! And lucky me got to check out the dining experience on the summit. @ Gipfelalm – Germany highest beer garden

Sausage salad – its all good until after many helpings, you’ll get sick of it; kinda overdose with the slices over slices of sausages.

  Fish with potato salad – fresh and nicely done.

Apple strudel

Mocha Latte

Top it with spectacular view. No complaints.

‘Juanie