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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Music Ministry 2015

Our music ministry for the youth has updated most of their musical instruments.  We are pleased that the youths are doing well in this ministry. We ordered most of our musical instruments from www.musiciansfriend.com . They have a wide selection of musical instruments and accessories to pick and choose from. Guitar slides are available too.  WB loves this website and he is pleased with the services offered by them.  One good news is , they can ship internationally. So wherever you are , it is not a problem for them to ship your order to you. 

No regrets getting musicals instruments / accessories from Musician's Friend..truly everyone's friend :) We usually bookmarked what the church music ministry needs and when there is an offer, we will straight away place our orders for it.  This is one smart way to save money for the church. Now we are planning for the music ministry and have bookmarked a few items for 2015 :)

Thursday, October 9, 2014

Malaysian Honeycomb Cake



















This cake has a wonderful fragrance to it, that of the caramelised sugar and it has a beautiful honeycomb/tunnels and has a springy texture. Thumbs up for this Malaysian Honeycomb Cake !

I found this beautiful step-by-step video demo on U-tube. A keeper and I will definitely make this again for sure :) After an hour of baking in the oven, the whole house smells good....mmmm smell of caramel :)




















are you impressed with the
honeycomb/tunnels texture in the cake ? :P

I hope to make a better one next round,
I am very happy with this result being
my first try :))))
beaming the whole time....silly rite , but it sure

feels good for me!




Malaysian Honeycomb Cake - recipe taken from here

Ingredients:

210 g sugar
240 g water - room temperature
80 g butter- room temperature

6 eggs
160 g condensed milk
180 g flour
2.5 tsp baking soda

Preparation:

Cooked sugar in a deep pan over low heat till golden brown, gently pour in 240 g water and stir till well blended . Add in 80g butter and remove pan from heat. Let it cool.

In a mixing bowl, beat up 6 eggs till light , add in 160 g condensed milk and stir till well combined with the beaten eggs. Using a spatula, fold in the flour and baking soda mixture to the egg /milk mixture. Last, add in the cooled syrup and mix till the syrup is incorporated into the batter .  Pour into a 9" round greased pan. Let it rest for 10 mins ( I understand the longer you let it rest , most honeycomb can be seen after baking ) 

Bake in a preheated oven 350F for 1 hour or till a skewer inserted in comes out clean.


Enjoy!





Should I Get This For WB - Specially Designed Lined Chrome Razor :)

Christmas will be here soon..another 2 months plus and time to be giving out gifts to our loved ones. I am excited but yet it means so much to do.  Gifts hunting can be tiring sometimes but with online shopping which is available, it saved me a lot of time.  Just sit in front of the computer and start strolling and clicking. LOL!, IT has made things so much easier for shoppers like me.

I saw this specially designed edwin jagger lined chrome doubled edge razor and I knew I have to get it for WB....for Christmas.  I like the old fashioned razor somehow they looks man...those electric ones are too sissy...ahem no offends okay, this is just my opinion :p  Yeh I think this is one thing off my mind where my Christmas shopping is concern and guess what.. stated there..this item qualifies for free shipping "  . Okay, it is a deal !