Sushi on 7

Aunt's birthday dinner @ Sushi on 7

Clockwise from top left: Tobiko salad, steamed egg (smooth egg with roe on top, nothing inside but still good), softshell crab/spicy salmon/eel avocado roll (a bit sloppy and not much filling?), kalbi, eel pizza (didn't like the deep fried eel; Riz was def. better), enoki beef roll, mussels

Haven't been to ayce in a long time because I definitely prefer a la carte with better quality but we decided to go to ayce for more variety for the kids. I've been to Sushi on 7 once before and I remember it being one of the better ayce restaurants, but it is very small inside and we were placed in a cramped corner table. 

Variety: Good - wide selection of cooked foods, rolls, rice, noodles. BUT they don't have one of my favourite ayce dishes - garlic sirloin cubes!

Taste: Good - cooked foods that I enjoyed were: grilled shrimp skewer, mussels (though no sake taste), enoki beef roll, grilled salmon belly, steamed egg, eggplant. Rolls were a bit sloppy with too much rice. Salmon sashimi was reasonably fresh. Ice cream was good. 

Price: $18.99/adult on Mon-Thurs. Remember to print off 10% off coupon

Recipe | Scones

Preparation time: 15 minutes

Cook time: 14 minutes

This wet dough makes scones with an airy texture and crisp tops.  Enjoy warm straight from the oven with a hint of butter, jam or fresh cream. Recipe modified from Canadian Living.com

Before: Wet dough

Finished Product! Golden, crisp tops

Success!

Soft and airy inside

Makes 15 scones 

Ingredients

2 cups all purpose flour

1/4 cup granulated sugar

4 tsp baking powder

1/2 tsp salt

1/2 cup cold unsalted butter, cubed

1 egg

3/4 milk 

Preparation

In large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Mix in raisins.

In glass measure, beat egg with fork; add enough of the milk to make 1 cup (250 mL), stirring to blend. Remove 2 tbsp (25 mL) and set aside. 

Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Using hands, shape into ball. Transfer to lightly floured surface; pat out into scant 3/4-inch (2 cm) thickness.

Using floured 2-inch (5 cm) round cutter, cut out biscuits. Repeat with scraps once. Place on parchment paper–lined baking sheet; brush with reserved milk mixture. Bake in 425°F (220°C) oven until risen, golden and firm to the touch, about 14 minutes. 

Notes

Making scones was much easier than I thought. Under half an hour, does not make a mess and only requires a few simple ingredients. At first, I was worried that the dough was too wet and sticky, but they came out perfectly crisp on top and soft on the inside with a hint of buttery flavor. I don't have a pastry blender so I used my hands to mix the butter into the flour and I don't have a round cookie cutter so I just used my hands to form chunks/balls (don't roll them smooth if you prefer the natural crumble top)