The blog is simply to keep track of the recipes I have tried and how I feel about them. Welcome:)
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♥ February 2013
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♥ March 2015
I've been using this recipe for years, it's fail proof:) I've posted this recipe before but decided to.redo it as the old one had terrible photos. Here goes!
Ingredients
Pastry
220g unsalted butter, at room temperature
1 tsp pure vanilla extract
2 egg yolks
375g plain flour
2 tbsp corn flour
1/4 tsp salt
50g icing sugar
1 egg yolk, for egg wash
Pineapple filling (from scratch):
250g grated pineapple
150g sugar (or to taste)
1 tbsp lemon juice
1/2-1 teaspoon cornstarch
Pineapple filling (from canned crushed pineapple)
1 can crushed pineapple, drained
1/4 cup granulated sugar (or more to taste)
1-1.5 teaspoon cornstarch
1 teaspoon lemon juice (optional)
Instructions
1. To prepare the pineapple filling,
(from scratch):
Bring to a boil grated pineapple, sugar and lemon juice. Let it simmer for 30 minutes or until it thickens.Taste to see if it has achieved the desired sweetness. Add more sugar when necessary. Sieve in half a teaspoon of cornflour.
2. Let the pineapple filling cool to room temperature before using. It can also be kept in refrigerator for 1 week.
3. Pineapple filling from canned crushed pineapple:
Using low to medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the mixture turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in 1 to 1.5teaspoon of cornstarch to thicken the mixture.
4. For pastry: Sieve plain flour, corn flour, salt and icing sugar into a medium bowl.
5. Beat butter in a mixer until it turns light in color and fluffy. Add in pure vanilla extract, mix well.
6. Add in egg yolks slowly until well combined.
7. Slowly beat in the flour mixture until just combined. Use your hand to knead it for a few minutes until the dough comes together. Do not over-knead it.
8. Roll the dough into small rounds. Flatten the rounds and use it to cover the prepared filling. Brush the unbaked rolls with egg wash.
9. Bake in a preheated oven at 180 deg C for 10 to 15 minutes or till golden brown.
Credits: Fresh From the Oven
Friday, February 8, 2013 | 7:55 AM
Ingredients
Crust
200g plain flour
60g caster sugar
120g butter
1 egg yolk
Filling
100g butter (softened)
60g caster sugar
2 eggs
60g plain flour
60g ground almond
3 peaches (sliced)
2 tbsp chopped walnuts
Instructions:
1. To make crust, combine flour and sugar. Rub in butter, add in egg tool to firm dough.
2. Press dough into moulds.
3. To make filling, combine soft butter with sugar. Add in eggs, then add in flour and ground almond, mix until blended.
4. Pipe the batter into moulds, decorate with peach slices.Sprinkle with chopped walnuts. Bake in preheated oven at 180 degC for 20-25 minutes or until cooked.
Credits: Baking with Fruits
Thursday, January 24, 2013 | 5:07 PM
I really enjoyed the crust of this recipe.
Ingredients
Crust
2.5 cups all purpose flour, plus more for dusting
1/4 cups granulated sugar, plus more for sprinkling
1/2 tsp coarse salt
1 cup plus 1 tbsp cold unsalted butter, cut into small pieces
4 large egg yolks, plus 1 large whole egg, lightly beaten, for egg wash
3 tbsp ice water
fine sanding sugar, for sprinkling
Filling
6 Tbsp unsalted butter
3 pounds green apples
1 tsp finely grated orange zest
1.5 tsp finely grated lemon zest
1/4 tsp coarse salt
1/2 cup granulated sugar
Topping
3/4 cup all purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 tsp coarse salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup cold unsalted butter cut into cubes
Vanilla ice cream, for serving.
Instructions
1. Crust: with an electric mixer on medium speed, beat flour, sugar, salt and butter until mixture resembles coarse meal. Add egg yolks, and beat slightly. Drizzle ice water over mixture, and beat until just combined. Form dough into a disc; wrap in plastic. Refrigerate until firm, about 1 hour or up to 3 days.
2. Filling: melt butter in large saucepan over medium high heat.Add apples, zests and salt, stirring until coated. Sprinkle sugar over mixture, and cook, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes. Transfer to a rimmed baking sheet and let cool to room temperature.
3. Topping: In a food processor, pulse flour, sugars, salt, cinnamon, allspice, and buyerr just until mixture resembles coarse meal. Refrigerate until ready to use.
4. Preheat oven to 170 degC. On a lightly floured piece of parchment, roll out dough to a 14 inch round, 1/4 inch thick. Place dough and parchment on a rimmed baking sheet. Pile cooled apple mixture in centre, leaving a 3 inch border. Sprinkle crumb mixture evenly over apples. Fold edges of dough over apples, overlapping and leaving an opening in the centre.
5. Refrigerate or freeze until dough is firm, about 30 minutes. Lightly brush dough with beaten egg, And sprinkle dough with fine sanding sugar. Bake until pastry is golden brown and apples tender, 40 to 50 minutes. Serve warm or at room temperature, with vanilla ice cream
| 8:17 AM
Rocky Road Tart
Ingredients
Crust
170g digestive biscuits
1 tbsp sugar
1/8 tsp salt
5 tbsp unsalted butter, melted
Ganache and filling
425 g semisweet chocolate (I used 55%), coarsely chopped
1 3/4 cups heavy cream
2 large egg yolks, lightly beaten
2 cups mini marshmallows
1 cup whole toasted salted almonds
Topping
3/4 cup mini marshmallows
1/4 cup whole toasted salted almonds, coarsely chopped
57 g semisweet chocolate (again I used 55%), coarsely chopped
1. Make the crust: Preheat oven to 170 deg C. Pulse digestive biscuits, sugar, salt in a food processor until finely ground. Transfer to a bowl, stir in butter until combined.
2. Press mixture into a 9 inch springfield pan or cake ring set on a parchment lined baking sheet. Press mixture evenly into bottom and up sides of pan. Bake until crust just starts to turn golden brown, about 15 minutes. Let cook completely on sheet on a wire rack.
3. Make ganache: Coarsely chop 283 g semisweet chocolate. In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Keep warm. Meanwhile, bring cream just to a simmer in a medium saucepan; remove from heat. Whisk about 1/4 cup hot cream into beaten yolks, then whisk yolk mixture into remaining cream in saucepan. Whisk mixture into melted chocolate, and remove from heat.
4. Coarsely chop remaining semisweet chocolate, and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds. Scatter mixture over bottom of cooled crust. Reserve 1 cup chocolate-egg mixture for topping, and PR the rest everly into crust (do not overfill). Refrigerate tart, uncovered, until firm, about 1 hour. Meanwhile, cover reserved chocolate-egg mixture with plastic wrap, set aside at room temperature.
5. Make the topping: toss together mini marshmallows, chopped almonds and sprinkle over filling. Drizzle reserved 1 cup chocolate-egg mixture over tart, and refrigerate 30 minutes before unmoulding and slicing. Tart can be refrigerated, covered, up to 3 days.
Note: the eggs in this recipe are not fully cooked; it should not be served to pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Alternatively, you may substitute 1/2 cup of silken tofu. Tofu can be eaten raw.
Adapted from: Martha Stewart's Pies and Tarts
Labels: Cakes, Pastries, Recipe
| 7:48 AM
Ingredients:
Crust
190g plain flour
40g caster sugar
1/4 tsp salt
120g butter
1 egg yolk
Filling
7 green apples (peeled, diced, adjust to own preference)
2 tbsp butter
100g caster sugar
40g raisins
1/2 tsp cinnamon powder
2 tbsp plain flour
Crumble
150g plain flour
40g caster sugar
1/4 tsp salt
75g butter
Directions:
1. To make crust, combine flour sugar, salt. Rub in butter, add in egg yolk to form dough. Refrigerate.
2. To make filling, heat up frying pan to melt butter and sugar. Add in apple dices and raisins. stir fry until apples are tender. Add in cinnamon powder and flour, stir well and dish up. Leave to cool.
3. Roll out dough and press into pie mould. Trim off edge. Spoon in filing.
4. To make crumble combine flour, sugar, and salt. Rub in butter until resembles bread crumbs. Sprinkle on top of pie.
5. Bake in preheated oven at 180 deg C for 25-30 mins or until cooked.
Adapted from: Baking with Fruits
Thursday, January 10, 2013 | 11:11 PM