Quiche Lorraine

October 22, 2017 at 5:14 pm | Posted in breakfast, Pie, Savoury | Leave a comment
Tags: , , , , ,

Ingredient:

  • 9″ ready made crust
  • 1c shredded Swiss cheese
  • 1/3 c – carrot, onion, green pea, mushroom,
  • spinah, tomato(?)
  • 1/2 tsp black pepper, red pepper, salt
  • 4 eggs
  • 2c light cream/ milk
  • 1/4 tsp – sugar

Stir fry meat and vegetable.  place at bottom of crust.

mix egg, milk, sugar, and spices. add into pie

bake at 425F for 15mins. reduce heat to 300F and bake for another 30mins, or until a knife inserted 1 inch from edge comes out clean. allow quiche to sit for 10mins

Advertisements

Chinese Tapioca Pudding w/ Pineapple crust (revised/ reorganized)

October 5, 2017 at 3:16 pm | Posted in Chinese, miscellaneous dessert, Pie | Leave a comment
Tags: , , , , , , ,

Ingredients:Red bean paste:

  • 210g red beans

Crust:

  • 200g/ 378ml all purpose flour (175ml)
  • 150g (120ml) sugar – (60ml)
  • 1/2 tsp baking soda – (1/4 tsp)
  • 1/2 tsp baking powder – (1/4tsp)
  • 40g (44ml) soften unsalted butter – (22ml)
  • 80g (100ml) vegetable shorterning – (50ml)
  • 2 egg yolks – (1 egg yolk)
  • 2 tbsp evaporated milk – (1tbs)
  • => the latter measure is cut down in half as suggested by author

Tapioca filling:

  • 100g (150ml?) tapioca + 3L water
  • 500ml homo milk
  • 4tbsp custard powder
  • 2 large eggs
  • 100ml evaporated milk
  • 100g sugar
  • 40g unsalted butter
  • => Custard powder substitute: 3 parts cornstarch + 1 part vanilla extract + 1 pinch salt (sugar and milk powder?)

Instruction:Red bean paste (pre-make ahead of time):

  1. soak 210g of red beans 6-12 hours.
  2. combine red beans & 2.5c of water, bring to boil, let sit for 5mins then discard water.
  3. mush up red beans, add 40ml of sugar
  4. let red bean cool down, then blend up in magic bullet in batches.

Tapioca:

  1. boil 3L of water
  2. add 200ml tapioca
  3. boil for 30mins in med heat. Stir every 10mins
  4. Strain and rinse w/ cold water, don’t over cook!

Crust:

  1. mix 44ml butter, 100ml shortening, 120ml sugar together
  2. add in 2eggs, mix
  3. add in 2tbs evaporated milk, mix
  4. In a separate bowl, mix 378ml flour, 1/2tsp baking soda, 1/2 tsp baking powder
  5. Slowly add dry into wet ingredients in 3 portions, mix until perfect dough forms.
  6. wrap in clear plastic wrap, refrigerate for at least 30mins

Pudding:

  1. mix/ beat egg & only 200ml of milk in a bowl. add custard 4tbs custard powder
  2. In a separate pan, heat evaporated 100ml milk, other 300ml of milk, 100ml sugar, and 40ml butter over low heat
  3. Add in the egg custard mixture, keep stirring, till thicken
  4. Turn off the heat and add in tapioca, mix well

The assembly:

  1. preheat oven to 375F
  2. Add custard mixture to baking dish + paste filling
  3. Roll out dough and cover custard, cut cross-hatch pattern
  4. Brush on 1 egg yolk to make it pretty
  5. Bake for solid 30mins, until crust is golden & flaky

Peach blueberry pie

September 17, 2017 at 4:54 pm | Posted in Pie | Leave a comment
Tags: , ,

Filling

3/4 cup sugar – 1/2 cup
2 tablespoons cornstarch
1/2 teaspoon ground ginger – omitted
5 medium (3 cups) fresh peaches*, peeled, sliced – frozen but should’ve thawed it before hand
1 cup fresh blueberries – would be nicer if it was thawed
2 teaspoons freshly grated lemon zest

Topping

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar – I used white sugar instead, slightly less than 1/2 cup
1/2 teaspoon ground cinnamon
1/3 cup cold Land O Lakes® Butter, cut into chunks – I over melted my butter
  • Combine sugar, cornstarch and ginger in bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
  • Combine 3/4 cup flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping over fruit.
  • Bake 45-50 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is beginning to brown too much, cover edges with aluminum foil.) Serve warm or cool. – I think my fruits were frozen so it took extra long to bake, ended up with burnt crust and watery inside but my brother and I thought the sweetness was just fine.

Peach and Blueberry Greek Yoghurt Cake

September 4, 2017 at 7:41 pm | Posted in Cakes | Leave a comment
Tags: , , ,

Ingredients

Recipe taken from Julia Sallbum

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches, sliced into wedges
  • 6 oz blueberries -> I added 1/2 c frozen berries
  • 1 teaspoon granulated sugar

Instructions

  1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  2. Sift flour, baking powder, baking soda, together into a medium bowl.
  3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  4. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  5. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

I just greased my pan without parchment paper. the cake is a little much, bland and dry? I’d add less flour next time and push my fruits deeper into the cake next time. 

Prune Plum Torte

September 4, 2017 at 11:48 am | Posted in Cakes | Leave a comment
Tags: , , ,
Prune Plum Torte
Recipe from a friend

Ingredients:
1 Cup All purpose flour, sifted
1 Teaspoon baking powder
3/4 to 1 Cup granulated sugar plus 1 to 2 tablespoons
1/2 Cups unsalted butter, softened
2 large eggs
12 purple prune plums, halved and pitted
2 Teaspoons fresh lemon juice
1 Teaspoons ground cinnamon or more, to taste
1 Pinch salt

Instructions:
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.
2. Cream the butter and 3/4 to 1 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon the batter into an ungreased 9- or 10-inch springform pan. Cover the top with the plums, skin sides up. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top. sprinkle lemon juice over the top.
3. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.
4. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.

I find it tastes best the next day after all the plum juice settle into the cake ☺
let me know how it turns out if you guys make it~

I cut down the sugar to 0.6 cup and added a tbs of milk. Baked for 4mins.

img_6626img_6627

baking hacks

September 2, 2017 at 7:02 pm | Posted in miscellaneous dessert | Leave a comment
Tags: , , ,

marshmallow on top of muffin and bake @350F for 6mins

Natto bean

August 26, 2017 at 2:48 pm | Posted in breakfast, Chinese, dinner, Savoury | Leave a comment

My adventure on trying natto bean… numbered by left to right, top to bottom.

#1 came with mustard and soy sauce – I find the mustard quite spicy and while the soy sauce tasted good on it’s on, over all I didn’t love it.

#5 I love it, love the taste. comes with soy sauce and mustard.

#6 taste is not the best, the soy sauce and mustard packs are fancy tho. also the bean foamed a lot

#7 – smaller bean. Came with soy sauce only. Over had a bitter after taste.

img_6517

peace recipe

August 26, 2017 at 2:09 pm | Posted in Cakes | Leave a comment
Tags: , , ,

winning peach cobbler VI recipe

http://allrecipes.com/recipe/18469/peach-cobbler-vi/?internalSource=hub%20recipe&referringId=1106&referringContentType=recipe%20hub&clickId=cardslot%2023

peach and blueberry yoghurt cake:

http://juliasalbum.com/2014/10/peach-and-blueberry-greek-yogurt-cake-recipe/

Juicy peace crisp:

http://allrecipes.com/recipe/53110/juicy-peach-crisp/?internalSource=recipe%20hub&referringId=1106&referringContentType=recipe%20hub&clickId=cardslot%2023

spare: jackie’s fresh peach cobbler

http://allrecipes.com/recipe/238968/jackies-fresh-peach-cobbler/?internalSource=recipe%20hub&referringId=1106&referringContentType=recipe%20hub&clickId=cardslot%2050

 

Apple Pie

May 15, 2017 at 4:45 pm | Posted in Pie | Leave a comment

recipe taken from simply recipes

  • 3 pounds of apples (about 6 to 8 apples)
  • 1 Tbsp of lemon juice or apple cider vinegar
  • 1/2 cup sugar, (imo a little sweet but at the same time it was sour.. maybe too much lemon?)
  • 3 tablespoons all-purpose flour for thickening
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 Tbsp brandy (Optional. By the way, if you have Calvados apple brandy, use it!)
  • 1 teaspoon vanilla extract

procedure:

2 Peel, core, and slice the apples: While the dough is chilling, peel, core and slice the apples into 1/4-inch to 1/2-inch slices.

As you cut your apple slices, add them to a large bowl and sprinkle them with a little lemon juice or apple cider vinegar to help keep them from turning brown.

3 Toss the apples with sugar, flour, spice mixture, add brandy and vanilla: Combine sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated.

Then sprinkle with brandy and vanilla extract and stir to coat all the apples.

4 Prepare oven: Place one oven rack in the lowest position and put a large rimmed baking sheet on it (to catch any drippings from the pie.) Position a second rack the next rung up (still in the lower third of the oven) and preheat to 375°F.

5 Roll out the dough and line bottom pie plate: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Place disk on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick.

6 Place apple slices on top of the bottom crust: Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.

As you roll out the dough, check to make sure it isn’t sticking. If and when it starts to stick, gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking.

Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.

7 Roll out top crust, place over apples, trim and crimp edges: Roll out the second disk of dough, again to 12-inches. Gently place the second round of pie dough over the apples. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.

Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.

8 Brush with egg wash, cut vents: Place egg yolk and cream in a small bowl and use a fork to stir until well combined. Use a pastry brush to brush the egg wash over the top and fluted edges of the pie. Use a sharp knife to cut slits in the top of the pie crust for steam vents.

9 Bake: Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F.

Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour, depending on the type of apples you are using. (About halfway through baking check to make sure the pie isn’t browning too much. When it’s nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.)

10 Let cool: Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Great with a side of vanilla ice cream.

Blueberry pie (frozen)

May 11, 2017 at 11:59 pm | Posted in Pie | Leave a comment

http://www.simplyrecipes.com/recipes/blueberry_pie/

http://allrecipes.com/recipe/12196/blueberry-pie/

haven’t decided which one to try yet

 

ingredient

  • sugar: 3/4 c
  • blueberries: 4c
  • butter: 1tbs
  • cinnamon 1/2 tsp
  • cornstarch 3tbs

ingredient 2

  • sugar: 1/2 c
  • blueberries: 6c
  • butter: 2tbs
  • cinnamon 1/2 tsp
  • flour 1/4c
  • lemon zest 1tsp
  • lemon juice 1 tbs

procedure:

  • take out 3.5 cups of blueberry (add more as needed) to defrost
  • mix the mixture together then fold into blueberry.
  • assemble pie
  • bake at 425 for 20mins
  • bake at 350 for 30-40 mins

18470727_10155404153184645_1320244971_n

Next Page »

Blog at WordPress.com.
Entries and comments feeds.