Friday, December 5, 2014

Mushroom And Bacon Quiche


























When my son, Josh , told me that he is getting married next year, I feel elated and tears of happiness brimmed my eyes.  Isn't that what every mom would love to hear from their children ?  And last Saturday, the fiancee's family phoned to say they are dropping by for the weekend to discuss about the wedding. WB and I gave our house a quick spring clean :)  Normally , I would wait till a week before Christmas before I do a thorough spring cleaning. 

Since it was their first visit, I wanted to make sure that they enjoyed their stay with us.  I planned the meal well making sure I cooked their favorite dishes ( this I confirmed with my son's fiancee :p )  and the parents love quiches.  Thus I baked my popular mushroom quiche for the afternoon tea snack.  We normally have our afternoon tea at our garden table facing our tiny garden where my Zinnias are blooming.  There might be a lot of insects , moths, mosquitos at this time of the year but nothing that the mosquito repellant cannot do :)  And since the Zinnas are in full blooms, a beautiful sight to behold.   A serene place to have good conversations and discussion on Josh's wedding. Lots to plan and decisions to make early booking of wedding venue etc.

Sorry, I have digress again...I can't control my happiness with just the word wedding * wink ,,,okay now back to my mushroom quiche.  I used fresh button mushrooms and lots of cheddar cheese. and the beautiful part of the quiche is the pastry crust. I added cheddar cheese to the pastry making.  It has to be a special one to impress the future in-laws * wink wink   Guess what?  the quiche became the main topic instead of the wedding plans hahaha.....I hope you too will be impressed with the crust recipe  !

























cheese pastry crust with yummy fresh mushroom and crispy bacon filling


























love the aroma when you take it out of the oven...smell good !




























love the crispy and cheese flavored crust....so good




























Mushroom And Bacon Quiche 

Ingredients:


For the crust
100 gm grated cheddar cheese
120 gms plain flour
120 gms butter ( melted )

For the filling

3 large eggs
80 ml fresh cream

200 fresh button mushrooms- sliced
1 red onions – sliced
60 gms thinly sliced bacon
40 gms grated cheedar cheese
120 gms grated mozzarella

a tsp ground of black pepper
a tsp of mixed herbs
some fresh dills

Method:

1.Preheat the oven to 200 ̊ C

2.Bake the sliced bacon for 7 minutes in the oven. Take it out and leave to cool.

3.Melt the butter.

4.Mix the grated cheese with the flour , add the melted butter and knead it into a ball


5.Grease the 9” tart pan with a detachable bottom .


6.Put the dough in and press till the whole tart pan is lined with the dough.

7. Saute mushroom slices with garlic and mixed herbs till cooked. Drain off liquid .


8.Beat the eggs together with the fresh cream , add in the mozzarella cheese, grated cheddar cheese and onions, sauted mushrooms, ground black pepper and some dills  to the egg mixture and mix together till well combined.


9.Crumble the bacon slices into the egg mixture and stir till well mixed.


10.Pour the filling mixture on the crust and spread out evenly.


11.Bake the quiche for 30 minutes or till evenly browned. Leave to cool for a few minutes, then serve with salad of your choice.



Happy Baking !

Wednesday, November 19, 2014

Carrot Cake Roll

I find this carrot cake roll refreshing....unlike the classic carrot cake, this is made in roll up style...mmmm love the moistness of the carrot cake roll and the cheese cream is lip-smacking good.  I found this cake from Crazy For Crust blog and it is really good.  I share the roll with my community gardeners and they love it too. I can make this again for them come our community gardeners Xmas party  :)  So super duper happy with this carrot cake roll.  This roll is easy to make and at the same time it tastes the same as the classiccarrot cake.  Thumbs up for this and if you don't know what you are going to bake for your coming Xmas party , you can try this roll up carrot cake :)

the carrot cake rolls well and there is no crack at all
I would consider this a success :p


I added a layer of toasted walnuts on the cream cheese spread
so very delicious...yum yum




Carrot Cake Roll  - adapted from Crazy For Crust 

Ingredients :
    For the Cake:
  • 3 eggs
  • 2/3 cup granulated sugar    * I used dark brown sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 3/4 cup flour
  • 2 cups shredded carrots (about 2 medium carrots)
  • * I added 1/2 cup toasted walnut - chop it coarsely
  • Powdered sugar, to aid in rolling
  • For the Filling:
  • 6 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract   * I added 2 tsp of  lemon juice 
  • Powdered sugar, for dusting
  • * added toasted chopped walnuts
Instructions
  1. Preheat oven to 350 degrees. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
  3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
  4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
  5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
  7. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
  8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.
Notes
Optional: add 1/2-1 cup toasted pecans or walnuts to the filling!



Enjoy !



Cabinets In My Kitchen Will Get A New Facelift in 2015 !

The year 2014 is ending soon and I will be retiring soon too :)  Lots of things to do and renovating seems to be on top list for " what to do after retirement "  . The passion for baking and cooking is in my blood and I need I need to remake my kitchen. The most important part of the house for me besides the bedroom :)  

I did a check on my kitchen and I find that many of my cabinet drawers are in bad shape and the surface need replacement.  WB says the drawers need new wood veneer sheets and my cabinets will look new again.  Wow, so a new wood veneer sheets will do the magic for my kitchen ! And the next thing to do is to get a new oven.  My old one is a bit cranky and my cake is either underbake or overbaked :p

Yes, I will definitely have the kitchen cabinets have a new facelift comes 2015 !

Tuesday, October 21, 2014

Portuguese Egg Tart











I have a sudden crave for Portuguese Egg Tarts , thought I will bake some for afternoon tea. I have tried Amy Beh's and Alex Goh's recipe,  I wanted to try something different. I searched for one in Kitchen Caper and found this recipe shared by Gina . Her custard base ingredients are slightly different. She used thicken cream instead of milk and her sugar is much lesser than those I have tried. A very good one indeed and I love the short crust pastry...is so crispy and buttery  custard...smooth and creamy. I added a teaspoon of vanilla essence for a more fragrant tart. The delicious scent of vanilla filled the kitchen as I opened the oven door ..Mmmm... even Bear Bear's hunger pang was aroused by the buttery smell of freshly baked pastries :))  I could hear her whinning and making growling sound like telling me she is hungry......haha my imagination working overtime!  This is by far the best Portuguese Egg Tart that I have baked which turned out nice. WB said it was delicious......hmmm from a man who seldom gives praises....it must be really good then :))))









































It is easy to make and this recipe is a keeper for sure and I will bake again when my Piggies are back for their holidays :) I love to pamper my kids..homebaked stuff are what they crave for since leaving home :p which is a good sign...it just means they miss my baking and cooking LOL!


Portuguese Egg Tart ( Gina from KC)
( I halved the recipe )

Ingredients for Short Crust Pastry dough :

300g plain flour
60 ml milk (UHT milk)
150 g cold butter (salted)
Method for pastry dough
Sieve dry ingredients into a bowl.
Rub butter in till it resembles breadcrubs.
Add milk slowly and mix till it forms into a smooth dough
Chilled it for 30 mins

Ingredients for Custard Base:
4 egg yolks
15 g cornstarch
200 ml thicken cream
60 g castor sugar

Method for custard base:
1. Mix cream, egg, corn starch and sugar together and
handwhisk till sugar has dissolved.
2. Set aside.

Method to bake pastry dough:
1. Roll out pastry dough into and cut out a round shape
2. Place the dough into the tart mould
3. Bake in preheated oven 170C for 10 mins
4. Remove and set aside

Method to put everything together:
1. Pour custard into the pastry : 80% full
2. Bake in preheated oven 180C for 20 mins or till the top is
slightly burnt.


This recipe is shared by Gina from KC. Thanks Gina for such a lovely recipe :)


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Wednesday, October 15, 2014

Flans With Raw Sugar




















This flan with raw sugar sauce by dailydelicious is special in a way that its preparation is different from the many that I have come across and tried out. Those that I have tried out uses caramel but this uses muscovado sugar . The raw sugar will turned caramel after baking.  Save time and energy and the result is as good as the custard that uses caramel base.   I will not be happy if I did not try it out.  Delicious and after every mouthful , one tends to scream for more. Try it and no regrets, I assure you :)





































Flans With Raw Sugar  - taken from Dailydelicious


130 g
light or dark muscovado sugar
⅜ teaspoon
salt
5
large eggs
120 g
sugar
⅛ teaspoon
salt
3 cups
half-and-half


EQUIPMENT: Eight 6-ounce custard cups or ramekins

Preheat the oven to 350°F. Put a kettle of water on to boil.

Combine the muscovado sugar thoroughly with ⅜ teaspoon of the salt, pinching or mashing the sugar to eliminate lumps. 

Divide the mixture among the custard cups or ramekins and press the sugar lightly with another small cup to even it out and compact it. Set the cups in a baking pan large enough to hold them with space between them.

In a large bowl, whisk the eggs, sugar, and the remaining ⅛ teaspoon of salt until well combined. 

Heat the half-and-half in a saucepan over medium heat until steaming (140° to 145°F); it will be just too hot for you to insert a finger for more than a moment at this temperature. 

Gradually whisk the half-and-half into the eggs. Strain the mixture into another bowl to eliminate any hits of egg.

Ladle the flan mixture very gently onto the sugar in the custard cups or ramekins, disturbing the sugar as little as possible. Some of the sugar may float up, but it will eventually settle back down in the bottom. 

Place the baking pan in the oven, pull out the rack, and carefully pour enough boiling water into the pan to come halfway up the sides of the custard cups or ramekins. Slide the rack back into the oven and bake until the custard is just a little wobbly in the center, 20 to 25 minutes. 

Remove the pan from the oven and remove the cups with tongs. Let cool for 15 minutes, then refrigerate at least 4 hours, but preferably 12 for maximum sauce.

To serve, run a thin knife around the edge of each cup and invert onto a rimmed plate.

  
Quote for the day

Where we love is home, home that our feet may leave,
but not our hearts.
~ Liver Wendell Holmes~


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Homemade Mango Yoghurt Ice Cream




















The weather was hot and humid lately , though it has been raining everyday....short showers of rain which made the weather more hot in fact and more humid too.  I don’t really mind, just take more bath to keep cool and to stay cool with a good lips-smacking delicious Homemade Mango Yoghurt Ice Cream (“,)

I was reading Aunty Yochana’s blog, under the recipes category , and I found this beautiful Strawberry Yoghurt Ice Cream recipe .  This was heaven sent , I used Honey Mango instead of Strawberry since I have the mangoes in the fridge :)

As you can see from the photo below, the ice-cream turned out nice . The flavor pairing of fresh mangoes and the mango flavoured yoghurt , with the added sweetness of the sugar, is just so very right…….. except that I read the instruction wrongly. Instead of whisking the non-dairy whip cream to THICK , I whipped it till STIFF ….. the ice cream texture turned out a bit stiff. So , please be careful when doing this part…do not whip the cream till STIFF.

This is a fantastic recipe…….will try making this again…and this time , I have to remember not to whip the cream till STIFF.


Homemade Mango Yoghurt Ice Cream - adapted from Aunty Yochana

Ingredients:

300 gm. fresh honey mango- blended
80 gm. sugar (sweetness depends on how sweet the mangoes are,cut down sugar if the mangoes are very sweet)
200 gm. Non dairy whipping cream
100 gm. mango flavoured yoghurt

Method:

(1) Blend mangoes and sugar together until it becomes puree.
(2) Whisk non diary whip cream until thick.
(3) Mix yoghurt with mango puree and then fold in whipped cream.
(4) Pour into a container and chilled overnight .

(5) Pour into ice cream maker and churn till it thickens . Freeze in freezer for 2-3 hours and serve with mango slices.



Enjoy  !






How To Create The Perfect Gaming Themed Treats


Organising a party can be difficult, but when you chose to add a theme into your party it can be twice as hard. The rise of gaming clubs and social gaming means more people are choosing parties themed around gambling parties. With the ability to get dressed up, play some casino games and enjoy fun themed food and drinks, it’s not hard to see why. These are a couple of ideas for this, from Vodka Martinis to tasty treats.

Roulette wheel cake


If you get this right, it will look amazing and is ideal for a kids or adults party. 

Bake a round cake about 12 inches in circumferences or maybe two or three thinner ones that can be placed on top of each other. You can chose any flavour you want for the layers or even have a mixture. Then, prepare for the real work to begin! 

You will need coloured icing to do the separate red and black sections (plus the green ones), and although actual roulette wheels have 37 of these, 26 is likely to be a more suitable number for this size cake. After this, you will need a steady hand with an icing pen to add the numbers, using white icing. It’s hard, but worth the effort . 

Poker Chip Cookies

These are ideal for any casino themed party and are straightforward to make. Take a waxed paper cookie sheet and melt some candy melts (the directions for this will be on their bag), before stirring oil in. Dip the sandwich cookies in this melted candy and remove the surplus, before leaving them on the sheet to dry for approximately 20 minutes. Use a brush to add corn syrup around the edges, and then roll these edges in sugar. Finally, use an edible marker to add poker chip numbers and then store in the fridge until your party (full recipe here )

Vodka Martinis

For a strictly adult party, especially one where there is an additional 007 theme, these drinks will be perfect. If you want the Fleming version of this drink, use ¾ oz of dry vermouth and 11/2 of vodka and shake them together with a number of ice cubes in a cocktail shaker. Then strain the drinks into your cocktail glasses and add an olive for garnish . If you want the version favoured by Vesper Lynd , you will need gin alongside the vodka and vermouth.

While putting together a party themed around casino gaming can be a challenge, just don't worry about not knowing any casino games rules  ,
you are bound to hit the jackpot if you offer your guests either (or both) of these delights.






Honeycomb Steamed Cake



















This Honeycomb Steamed Cake is aka Honeycomb Mah Lai Ko which has a spongy top and a chewy springy bottom , texture like the chinese cake called ‘Mak Tong Ko’. Has a slight fragrance of honey and egg. It took 14 hours before we can get to eat the cake..haha the fermentation period took 14 hours and the steaming took 45 minutes. After all the hours of waiting, it was worth it. It tasted good and I love the texture of the cake.

So if you want to try this recipe out, you have some time planning to do. Start the first fermenting ( 4 hours ) at 7pm and 2nd fermenting (10 hours ) at 11pm and you can have the cake mixture ready for steaming at 9am in the morning or you can start earlier if you want to have the cake ready for breakfast. Two thumbs up for this wonderful recipe. I adapted this recipe from one of the chinese magazine.



















I love the bottom texture of this steamed cake :))
like a comb in look but taste like a bomb in the mouth!

Honeycomb Steamed Cake - (adapted from a chinese magazine)


Ingredients for Mah Lai Ko
150 gm low protein flour
150 ml water
¼ tsp instant yeast

(Mix the above Mah Lai Ko ingredients together in a mixing bowl and let it ferment for 4-6 hrs )

Ingredients A
200 gm castor sugar
1 tbsp honey
¼ tsp salt

( Mix ingredient A to the above fermented mixture in a mixer till the sugar has dissolved)

Ingredients B
7 eggs
60 gm low protein flour
50 ml corn oil

( add ingredient B to the above fermented mixture till well blended and let it ferment for another 10 hrs )

Ingredients C
¼ tsp baking powder
¼ tsp bicarbonate of soda
2 tbsp water
1/8 tsp alkaline water – (add last )
( After the 10 hours of fermentation , add in ingredient C . Add the alkaline water last )

Steam :

Line a 8" pan with greaseproof paper. Pour in the fermented cake mixture. And steam in boiling water for 40 -45 mins. Insert a skewer and if it comes out cleam, then the cake is cooked .


Enjoy and have a nice day!



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