FETTUCINI CARBONARA
150ml thickened cream
80g mushroom, sliced
125g bacon
Oil
60g of fettucini
Cut bacon into 1cm squares(macedoine)
Heat oil in frying pan.
Add bacon and cook for 5 minutes
Add mushrooms and cook for another 5
minutes.
Add cream to bacon and mushroom and
bring to the boil.
Reduce heat and simmer for 15 minutes.
Boil water in a saucepan.
Add pasta and cook until al dente
Drain pasta and return to saucepan.
Add pasta to bacon mixture and stir to
combine.
Serve warm with garnish.
PLAIN SCONES
112g self raising flour
20g butter
75ml milk
15g castor sugar
Pinch of salt
Heat oven to 220 degrees celcius
Sift flour into a bowl and add the butter
Rub the butter gently into the flour until it
resembles bread crumbs
Add the salt and sugar
Slowly add the milk and form a dough
Knead lightly until all dough is together
Roll out to about 2cm thickness
Use a 4cm pastry cutter to cut the little
scones out.
Dust with a little flour.
Place scones onto greased baking sheet
Bake for 12-15 minutes.
Remove and cool on wired rack
Serve warm with butter cream and/or jam.