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Saturday, 9 March 2019

Mini Blueberry Tarts


Today is cell group day and I decided to try bake something for sharing 

The blueberries were on sale at the supermarket 
I bought new mini muffin trays too

I referred to Martha Stewart’s recipe for the blueberry filling as well as a recipe in Martha Day’s cookbook for the rich short crust pastry with a little adjustment 

If you wish to follow exactly here is the link 

For the rich shortcrust pastry 
225 gm plain flour
1/4 teaspoon salt
170 gm unsalted butter cubed n chilled
1 egg yolk and 1 tablespoon iced water was used to bind
I used 3 tablespoon icing sugar instead of 1 tablespoon caster sugar

Sift the flour, salt , sugar into a medium size bowl
Add in the cut chilled butter 
Rub with flour to achieve a crumb like texture. I didn’t quite achieve it though
Then add in the egg yolk n one tablespoon of iced water
Then use a fork to mix in n form a ball
Wrap in cling wrap n chill in the fridge for 30 mins

For the blueberry filling 
2 punnets of blueberries or 2 cups
1/4 cup of caster sugar - I added 1 more teaspoon 
Grated lemon rind from one lemon 
Lemon juice 1 tablespoon 
Cornstarch 1 table spoon

Mix everything together in a medium bowl 

Assembly 
I used about 17 -18 gm for dough for each piece 
Use half of the pastry dough n keep the other half in the fridge 
Make a round ball n press down in your palm into a circle large enough 
To fill the muffin hole 
Fill all the muffin holes then spoon in the blueberry filling 
Do not pile up too much because the blueberry juice will burst 
may stick to the pan n cause the tart to stick to the pan 
And it will be hard to remove 

After filling I kept the tray in the fridge for about 10 mins

Heat the oven to 190 degree celcius

Bake for about 20 minutes or till the crust turn brown 
and the blueberries filling bubbles
 Remove to rack to cool and let the tarts sit in the tray for 2-3 minutes
Gently use the tip of a small knife to help remove the tarts

I made 24 mini tarts 










Friday, 24 March 2017

Fried bee hoon

Hi all I recently did fried bee hoon with reference to this recipe by Angela Seah

http://platepalate.blogspot.sg/2017/02/fried-bee-hoon-using-feng-he-sauce-by.html?m=

It is very easy to follow only do watch out at the part where you fry the beehoon
Try to fry quickly as the sauce absorbs, beehoon can stick to wok and gets burnt.



looks nice right?

I used some sliced French beans, fish cake, carrot julienned
you can also add pork slices or chicken meat


Instead of using light soy sauce, I used Kikkoman Tempura n Noodle sauce with Feng He Garden Dark sauce

First, soften the beehoon in tepid water about 20-30mins. Drain it. I used half a packet. It is usually standard packing in Singapore stores.
Basically, prepare some minced garlic. Fry with vegetables and the fish cake and remove and keep aside.
Mix the sauce - proportion is 1 to 1.5 tbsp. Dark sauce with 2.5 tbsp. Light sauce mixed with a cup of water - this is from original recipe. if you use other brands, you may need to adjust the proportion.
I used tempura sauce and it yielded more sweetness. You may need to add a bit of salt.
Add in the sauce into the pot, then the bee hoon and turn on the heat . Swirl the beehoon around - I used a very long pair of chopsticks. After mixing well, make sure the strands of beehoon covered in sauce, cover the pot/wok . Let the bee hoon cook for 2-3 minutes till soft and add in the fried ingredients and mix well. I find that cutting the beehoon at this point helps to mix the ingredients in better. Serve warm.

If your ingredients, are not enough, you can pair beehoon with a can of stewed pork like I did or add some other fried food like chicken wings.

Enjoy!










Thursday, 23 March 2017

One pot rice

Sometimes on weekends, is my time to cook day. A lot of times, my hubby will not want me to cook and he prefers to buy from the food centre but he does appreciate if my food is good. But I do hate washing up!


Last weekend, I searched for one pot rice and chanced upon this recipe for "Kiam Peng" meaning salty rice.


The ingredients are simple, I used about 250 gm of chicken thigh meat, diced and pan fried first.


Then fried the garlic, and ginger and diced onion together.
Added in the carrots, some shimeji mushrooms and long beans.
After frying those, I added sliced cabbage, about 1/4 of  a large cabbage.
Then I added in Kikkoman soy sauce, Tai Wah dark soy sauce and oyster sauce, some sesame oil  and fried together.


Note : no need to cut the beans and carrots so fine, because in the end, I couldn't see my vegs!!
















After frying, mix into the rice which you place in the rice cooker. I mixed water with chicken stock.
I followed and put less than the water level for 2 cups rice. Mix well and cook.


mixed in
almost cooked






After cooking, mixed well, and I put in some Chinese parsley. Let it sit for 15 mins before serving.





The rice is fragrant and tasty! but you should not skimp on the ingredients - should put in more than what I did.
Happy cooking everyone!







Tuesday, 21 March 2017

Hi Everyone,
It's really been so long since I last updated this blog.
for sometime, I could not access this blog and I have been using my phone to post.
Today I have tried to use the computer instead.


I have been busy taking a course for work and didn't really do anything much except mugging and catching up on sleep since I took night classes.


After the course ended, I pampered myself taking up some cooking lessons and finally decided to sign up a bread making course.


The photos below are the marron glace crown which I made in class. We used Japanese chestnut. On its own, it is very sweet, but combined in bread, is very appealing.






I made again the next day replacing the chestnuts with golden raisin and walnuts. I also scattered some walnuts on the bread before baking. It turned out quite well and is also tasty. I ate the bread over 3 days for breakfast.



Bread is made using handknead method. I will be posting more bread posts in future.
Happy mid week to everyone!!



Monday, 12 September 2016

Creamy lemon berry cheesecake

This recipe comes from the box of Philadelphia cream cheese 

This is how mine turned out
I changed the base to Oreo and used only 3/4 punnet of blueberries in the cake 
I also did a raspberry sauce to decorate the top


Recipe
Ingredients 
The cake
2 x 250gm cream cheese softened about 30 mins 
3/4 cup caster sugar
1 lemon - grate the zest n get the juice
1 cup of heavy cream
3 teaspoons of gelatin dissolved in 1/4 cup of boiling water 
1 punnet of blueberries 
I omitted the strawberries 

Firstly prepare the base 
The base 
15 Oreo cookies with filling crushed to fine bits 
80 gram melted unsalted butter
Mix them together and press into the base of the 20cm spring form tin
The type with a removable base
Chill in the fridge 

Place the softened cream cheese and sugar in a large mixing bowl n beat together till combined
Then beat in the gelatine mixture till just combined
Add the cream and lemon juice and beat till combined
Fold in the lemon zest and blueberries 
Pour into prepared tin and chill

Prepare the raspberry sauce - recipe from this link 


Decorate the cake with rice crisp milk chocolate I bought from baking shop Phoon Huat 


You can buy the happy birthday signs from SKP the store that sells a lot of plastic wares.

We enjoyed the cake however maybe I will recommend to remove the Oreo cream next round as the base looked a bit greasy 

The cake ,raspberry sauce n the chocolate 



Friday, 26 August 2016

Banana Cake

My friend Helga posted this recipe she adapted from a cookbook to Facebook and I decided to try but I found I didn't have self raising flour so it checked for a recipe to make it.

Here is the recipe for the banana cake


To make self raising flour
1 cup plain flour
1/4 tsp fine salt 
1 tsp baking powder
Mixed together 

Other ingredients
250 gm ripe bananas ( about 2.5 bananas)
3 eggs 
40 gm melted unsalted butter
1 tsp baking soda
100 gm brown sugar
1/2 tsp vanilla

Cut the bananas into smaller slices into a medium bowl and mix with the baking soda and set aside.

In another medium bowl, mix 3 eggs with the brown sugar and 1/2 tsp vanilla till the sugar is dissolved. 

Add the prepared flour into the eggs mixture n mix thoroughly till no more white flour can be seen 

Then add the egg mix into the bananas 

Stir well and then add in the melted butter. Combine. 

Preheat oven to 180c.

I lined my loaf pan with baking paper with paper hanging over the sides of the loaf pan and pour the batter into it. This helps to remove the cake easily.
Place a few slices of bananas on the surface.
Bake for 35-40 mins.
Cool before cutting.

Before removal from pan 

11 slices ( I ate a piece)

Happy Baking!!