HPB Voices Reloaded

Presented by Dr Veronica Tay

I am fan of easy to make food. Being a working person I have been a collector and practitioner of such recipes. Here’s 2 recipes I would like to share with you.

Easy to make No-bake cheese cake

Ingredients:

225 g cream cheese (either of Philadephia or no brand from Phoon Huat)
24 big marie biscuits (Kong Guan brand)
125 g butter
1 box strawberry-flavoured tortical jelly crystals dissolved in 7/8 mug of water
200 ml of evaporated milk

Method:

1. Pound marie biscuits – not too fine
2. Mix softened butter with the pounded marie biscuits
3. Pad the cake tin with the biscuit using a spoon.
4. Put in the fridge for 1 hr (or the freezer for 15 minutes) to allow to harden
5. Put the cheese into a blender and add evaporated milk, blend
6. Then add the melted jelly into the blender
7. Blend evenly.
8. Pour the whole mixture over the biscuit in the cake tin.
9. Decorate with strawberries.
10. Cool in the fridge for a few hours.

Cream Scones

Ingredients:

2½ cups unsifted plain flour (350g)
3½ teaspoons baking powder (30g)
3 tablespoons sugar (45g)
½ teaspoon salt
5 tablespoons butter (75g)
2 eggs, beaten together
½ cup cream or evaporated milk* (4 oz/ 120 ml)

Method:

1. Combine flour, baking powder, sugar and salt in large bowl.
2. Cut in butter, using cutter, fork and/or fingers, until mixture is crumbly.
3. Stir in the beaten eggs and cream to make a fairly stiff dough.
4. Turn out on lightly floured surface and knead just a little until dough sticks together.
5. Roll out to about 1 inch thick and cut into approximately 2-1/2 inch rounds with floured cutter.
6. Arrange on ungreased baking sheet about 3/4 inch apart; they should not touch.
7. Bake in hot 200-deg C oven for about 15 minutes, just until tops are lightly browned. Do not overbake as they will get hard.
8. Serve is with whipped cream and strawberry or raspberry jam.

* Can substitute for ‘low fat’ version