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Preparation Time : 40
Cook Time : 120
Total Time : 160
1 onion, cut in half horizontally
1 large tomato, cut in half horizontally
3 turkey sausages
FOR SODA BREAD: 2-1/2 cups plain flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp shahjeera
1/2 tsp ajwain
1/3 cup cold unsalted butter, grated
1 cup yogurt
1/4 cup water
FOR APPLE SCONES: 2 cups plain flour
2.5 tsp baking powder
2 tsp pumpkin spice (or cinnamon)
1/2 tsp salt or to taste
1/2 cup unsalted butter, frozen and grated
1/2 cup heavy whipping cream
1 tsp vanilla extract
1 large egg
2 small apples, peeled, cored, and diced
1/2 cup brown sugar
FOR EGGS: 1/2 tsp salt
1/2 tsp black pepper powder
1/2 tsp MRS. DASH seasoning
1/4 tsp dried chives (or parsley)
FOR BEANS: 1/2 cup kidney beans, soaked for 1 hour in hot water
1 tbsp barbeque sauce
1 tsp tomato sauce
1/2 tsp salt to taste
1/2 tsp black pepper powder to taste
1/2 tsp hot sauce
1/2 onion, diced in small pieces
FOR APPLE SCONES: Preheat oven to 400 deg F.
Line a baking tray with parchment paper.
In a large mixing bowl, combine flour, baking powder, salt, and pumpkin spice.
Add grated butter to flour and rub it with fingers so that flour resembles breadcrumbs. Add apples to the flour.
In a blender jar, combine egg, vanilla, cream, and sugar. Pulse it till its frothy and smooth in texture.
Make a hollow in the flour. Pour the egg mixture in the hollowed center. Gather all the flour together and combine to form a dough.
Knead the dough only 10 times. Shape the dough in a circle.
Cut the dough in half. Dust flour on a clean kitchen platform. Cut it into 8 equal wedges. Repeat the same with the other section of dough too.
Lay the wedges on the parchment paper and refrigerate them for at least 30 minutes.
The remove tray from refrigerator and bake for 30 minutes flipping the scones halfway through baking time.
Remove from oven and transfer to wire rack to cool thoroughly.
FOR SODA BREAD: Preheat oven to 375 deg f. In a large mixing bowl, combine dry ingredients like flour, baking powder, baking soda, herbs, and salt together.
Combine yogurt and mix and mix well till its thick and smooth.
Add this buttermilk to the flour and form a dough without kneading it.
Bake in oven for 40-45 minutes or till the knife comes out clean when pierced in the bread.
Cool thoroughly and then cut in slices with a serrated knife.
In a nonstick pan, apply olive oil with pastry brush. Keep the pan to heat on medium flame.
Break two eggs and cooks till the whites have firmed up. Sprinkle salt and pepper to taste. Sprinkle some dried parsley or chives to taste as well as little table top seasoning (Mrs. Dash).
In the same pan (or another), grill or stir fry sausages till they get a caramelized look.
Remove the sausages, and grill tomatoes and onions in the pan.
Heat instant pot on saute mode. Add onions and saute till they soften and are lightly colored.
Add beans, barbeque sauce, hot sauce, salt, pepper, and paprika. Stir well. Add water and close the lid lid of the pot. Pressure cook for 30 minutes and then release vent when completely cool.
Assemble the plate. Place eggs in the center and arrange all the other items around the eggs. Serve scones with jam
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