Cheesy Scones and a Thai Stir Fry

Ok so there has been much ranting and not enough sewing of scraps nor many recipes happening here!
My Mexican quilt is still up on the design board and it was embarrassing to have to move it aside for Kerry to plough through her gorgeous Dear Jane quilt this weekend!
But I have been cooking: lots of scones, 370 of them for our school's Father's Day Song & Scone!
I didn't think I wanted to see a scone for a while but then decided to make a batch of Cheesy Scones using the delicious Greek kefalograviera in the fridge. A pinch of sweet/ smoky Spanish pimiento and they were delicious for afternoon tea with cream cheese... mmmm!

And then there's my Vegetarian Cookery Classes I teach on Mondays.
Last night the theme was one of my favourites: Thai Vegetarian Cuisine.

The hardest thing about recreating South East Asian cuisines is their heavy use of fish sauce and dried shrimp paste. Once you can find something equally as salty and "earthy" to substitute the rest is easy. I prefer to use mushroom flavoured soy and vegetarian oyster mushroom stir fry sauce.
On the menu was Tom Yum Pak (Spicy Sour Vegetable Soup), Pad Thai, Pumpkin & Zucchini Stir Fry and Sweet Sticky Rice w/ Mango and Palm Sugar Syrup.
The students did an excellent job as you can see from the photos, the Singha Beer was the perfect foil for all that spice and tartness.
One of the easiest dishes to achieve and one well liked by even those that don't usually like Thai food is the stir fry. It's delicious with plain steamed rice.

Pumpkin and Zucchini Stir Fry

400 g Pumpkin; peeled, cut and sliced into 5cm lengths

400 g Zucchini, cut in ½ cm matchsticks 5cm lengths
2 Eggs
2 Spring onions, sliced into 5cm lengths
2 Tbsp Canola oil
2 Garlic clove, finely sliced
100 ml Water

2 Tbsp Vegetarian oyster sauce

2 Tbsp Mushroom soy sauce
1 Tsp White sugar
¼ tsp Ground white pepper

Coriander leaves to garnish

Method:
1. Cook the pumpkin till just soft in a microwave or steamer.
2. In a wok, fry the garlic in the oil till just golden
3. Add the eggs and stir till half cooked
4. Add the pumpkin, zucchini, water, soy sauce, oyster sauce, sugar, white pepper.
5. Stir fry for 5 minute till all combined.
6. Add the spring onion and stir to heat through.

Serve garnished with coriander leaves and a sprinkle of white pepper.