had left over egg whites from the egg tarts so I’ve decided to aged them till tomorrow and give macarons another shot! (: Stay tuned!
Category: Dessert
Portuguese Egg Tarts ; Baby’s Favourite
Been watching the Gem of Life, a Hong Kong tv serial and they started talking about egg tarts. Although what they had are birds’ nest egg tarts, and of course I can’t afford getting birds’ nest here. haha I decided to do baby’s favourite – Portuguese egg tarts ! (:
who could resist this hot custard tart with a caramelised top ? I have been wanting to make these for the longest time. The last time I had a really good tart was at KFC in Guangzhou. hehe Sadly, mine didn’t turn out the same way. But I will be doing alot of trail and error to try and get it as close as possible! hehe
When I decided to make these tarts, I went around looking for a recipe and found one on Rasa Malaysia. They used pie crust as their tart base, but I decided to use puff pastry instead cause I wanted the buttery and flaky texture of the tart. It’s a pity my aluminium tart mould is too shallow, the amount of custard that could fill the tarts wasn’t enough! hehe so will try and find moulds that are slightly deeper (:
alrightie. Enough talking! Here’s the recipe of the egg tarts I’ve made! Hope you will enjoy it as much we did!
Tiramisu
at a house warming, what kind of dessert would you serve a whole group of very good friends?
of course something everyone would enjoy and something you know your guest would enjoy.
at my own mini house warming. I decided to make tiramisu.
not a sophisticated dessert, but what’s better than the combination of coffee, kahlua and mascarpone?
NOTHING!
haha no I kid. I’m sure there are other combinations that might just be better than this. but for that night, I think that would be a perfect combination for a after burger dessert. (: Not just any burger. It’s baby’s special burger stuffed with cheese!
I learnt this yummy dessert from Vanessa (thanks for the recipe though I know you’ve got to attend to something more urgent, hope you’re doing okay) at a cooking class I attended a couple of years ago. and to me, this recipe is simple and the result is better than those store bought ones! But because it’s her recipe, I won’t be posting the recipe on my blog. Sorry about that!
I’m glad that everyone enjoyed the dessert as well as the burgers! (: Thanks for coming everyone! It’s a pity we didn’t take pictures of that night as well as more food pictures. I shall attempt to steal some photos from Queenie haha.
and just for Cheok and my baby at home, I made a secret second one in the fridge! haha Just in case we have those sugar cravings through the week!
want a bite ? hehe
Butter Crumb Coffee Cupcake
so how do you like your coffee? Strong or light? Decaf? Well this cake would please all! (: Unless you are the kind that only drinks espresso. haha Then well, you can add more coffee to this recipe and you will also be happy!
Thanks to Eat and Be Happy, I got to come across this recipe and being a big fan of both coffee and streusel. I tweaked the recipe a little but the texture of the cake with the combination of the crumble – it’s SOO GOOD! (:
Have this with a cup of tea or coffee, make a perfect tea snack. (:
so here’s the recipe.
A Cupcake That Brings Back Memories
What is your favourite snack when you were little?
I had many : sweets, chocolates, cookies, ice cream, jellies, chocolate, sweets, cookies. haha
but one of my favourites and also one that I still love now (but keeping it in control) is the oreo cookie! (:
so how do you eat your oreo?
Do you…
1) Twist it gently, lick off the cream and enjoy the chocolate cookie after
2) Dip into cold milk and allow it to soften 9doesnt take long!) and put it in your mouth, allowing it to dissolve slowly.
3) Just throw it in whole!
Well. I’m a number two! haha my favourite is dipping it in cold milk. Absolutely divine. hehe
the only way I will have my oreo whole. haha (: love it!
but I decided to do something else with the oreo cookie today
Decided to use it to make cupcakes!
I searched and searched and chance upon this blog that had the most yummy looking cupcake so I decided to use her recipe. Thanks Lucy!
just so happen I broke it and left the whole word there! (: love it!
I had alot of fun crushing the oreos. it was kinda therapeutic! hehe and I used more than what the recipe asked for. Just cause. (:
so here’s the recipe!
Pavlova : First Attempt !
Instead on working on my thesis
(which i really should haha just so tired of it)
I decided t try making a pavlova
which baby has been craving for.
so it’s a win-win. kinda. hehe.
found a recipe on Joy of Baking and it looks really good! hehe
so I decided to give it a shot.
well. it didn’t turn out as well as I hoped for.
it was flat. haha
and not high and thick like how it looked on the website.
but it still tasted pretty good i must say
baby had 2 servings! haha
so it must not be that bad. hehe
the center was chewy and it was crispy on the outside.
just like how a pavlova is suppose to be.
now I just need to try and get it to be thick and not spread out after being placed on the parchment paper.
any hints or suggestions?
would love to hear from your past experiences!
so here’s the recipe.
hopefully, the next time I try it
would be better! hehe
ingredients :
Meringue Cake
120g egg whites (from 4 eggs)
100 grams of caster sugar
1 teaspoon of white vinegar
1/2 tablespoon of corn starch
Topping
240ml thickened cream
1 1/2 tablespoon of caster sugar
1/2 teaspoon of vanilla
Fresh fruit of our choice (I used mango and passionfruit)
Steps :
1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven.
Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
2. In the bowl of your electric mixer, with the whisk attachment,
beat the egg whites on medium-high speed until they hold soft peaks.
Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks.
(Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger.
The meringue should feel smooth, not gritty.
If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).
Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
3. Gently spread the meringue inside the circle drawn on the parchment paper,
smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
(You want a slight well in the center of the meringue to place the whipped cream and fruit.)
4. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color.
Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
(The outside of the meringue will feel firm to the touch, if gently pressed,
but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
5. Just before serving gently place the meringue onto a serving plate.
Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form.
Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue.
6. Arrange the fruit randomly, or in a decorative pattern, on top of the cream.
Serve immediately as this dessert does not hold for more than a few hours.
ENJOY!
Japanese Cheesecake
Saw this on Maria’s blog a while ago
and I have been wanting to make this for the longest time (:
and since I wanted to take a break from the typing of essays. haha.
(rather. just wanted to slack off a little)
I decided to bake it!
and I’m so glad I did. it turned out pretty good besides the cake sinking in a little.
but it still remained fluffy and light!
My mum use to get these on weekends when i was young
cause it was a family favourite! haha
I guess now we don’t have to buy it anymore.
I can bake for them to enjoy! (:
SUPER awesome!
so if you’re craving for cheesecake
but want to have it kinda guilt free (without the buttery base)
give this a try! I think it’s something everyone would like!
7 ounces (200g) cream cheese, at room temperature
1/4 cup whole milk
1/2 cup caster sugar
3 eggs, seperated
1/4 cup cornstarch
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
Boiling water
Steps :
1. Preheat oven to 170 degrees celcius and spray a 9-inch cake tin with cooking oil spray.
2. Beat cream cheese with milk to soften.
Add half of the sugar, egg yolks, cornstarch and lemon juice.
Beat till smooth.
3. Beat egg whites in a seperate bowl until foamy.
Gradually add remaining sugar and cream of tartar,
beating on high speed until soft peaks form.
(About 8-10mins)
4.Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
5. Pour into the cake pan and smooth the surface.
Place the cake pan into a larger roasting pan and place in lower rack of oven.
Pour enough water into the roasting pan to come halfway up the side of the cake pan.
6. Bake for 35-40mins, until a pick inserted in the middle of the center comes out clean.
can you see the wrinkles? haha
the cake sunk in a little. oopsie.
but still nice and fluffy and light on the inside! (:
i couldn’t stop at one slice. haha i needed to have 2!
YUMMY! (:
jelly hearts ♥
♥ on a plate. made with love.
I’ve made these a few times now.
but Baby never had a chance to try them
cos I made them last year when we were a million km away from each other. hehe
so i decided to make some for him to try!
and since I bought strawberries from our visit to Costco that day.
it was the perfect timing to make it! (:
see the HUGE box of Philly cream cheese and the HUGE block of unsalted butter?
I got them at Costco! hehe
I LOVE THE PLACE!
cos it’s buying in bulk and buying them at a cheaper price!
and the strawberries were cheap and super sweet.
just awesome (:
(pic stolen from Peggy’s album haha sorry babe!)
see the block of butter in comparison to Peggy’s face?
haha. SUPER huge right?
yes. I wasn’t overemphasizing the HUGE at all. haha
the cream cheese and the butter were bigger than the box of digestives for the first time!
now that I got the “logistics” explained. haha
here is the recipe so you all can enjoy!
Ingredients :
Base
320g digestive biscuits
160g melted butter
Filling
250g cream cheese
2 1/4 tsp gelatine powder
70g sugar
150ml hot water
1/2 tsp vanilla essence
20 medium sized strawberries
Topping (Jelly)
1 packet (170g) strawberry flavoured Jell’o
1 1/2 cups hot watr
1 1/2 cold water
Steps :
Base
1. Crush biscuits and stir in melted butter
2. Divide and press onto the base of the try. Chill for 15mins or until needed.
3. Prick base with the back of a skewer (I used a fork) before pouring in the filling.
Filling
1. Using a small heart shaped cutter (1″) and cut hearts out of the strawberry halves.
Place on a plate lined with paper towel.
(and don’t worry. the left over strawberries are not wasted! you can use it in your smoothies!)
2. Place gelatine and sugar in a bowl.
Pour boiling water over and stir until gelatine has dissolved.
If it doesn’t dissolve completely, place this bowl over a bigger bowl filled with boiling hot water.
3. Cream the cream cheese and vanilla essence together.
Add the gelatine syrup gradually and cream until smooth.
Pour into tray(s).
4. Place 20 hearts on each try, partially submerged in the cheese.
(I refrigerate the cream cheese for 15 mins before submerging the strawberries.
Just so they don’t sink in all the way).
Refrigerate until firm about 2 hours.
Topping
1. Dissolve Jell’O in boiling water. Add cold water and stir well.
2. Cool completely before pouring over the cheese filling.
(Try and pour really slowly and over the strawberries instead of the cheese so that the jelly stays clear)
3. Refrigerate for at least 4 hours before serving.
a row of ♥s. (:
we have a bit to last us for the week!
Baby’s verdict : it’s damn good la! haha. WHEEEE!
Apple Crumble
Made apple crumble for the first time today. and I am really happy with how it turned out! (:
I have always been buying apple crumble from thie yoghurt stall in QV
but the price for the amount I get is actually quite little! so i decided to go look for a good recipe.
It’s not the same as the other crumbles you might have tried.
This one has rolled oats in it. so there is a bit more bite to it than usual.
and we absolutely loved it!
the crumble is nice and dry.
not soggy at all! (: hehe so I really really like it!
being a crumble fan and all.
so here is the recipe! (:
hope you all will enjoy it too!
(Adapted from Jamie Oliver’s Website)
Ingredients :
For the crumble:
35g rolled oats
35g wholemeal flour (I used 55g cause my crumble felt a bit too wet)
20g caster sugar (I used brown sugar)
35g margarine or butter
For the filling:
400g cooking apples, peeled, cored and quartered (I used Granny Smith apples)
50g sugar, to sweeten (I used brown sugar)
1 tablespoon water
Steps :
1. Preheat the oven to 190°C/375°F/gas 5.
Peel and core the apples, quarter and cut in to chunks.
2. Put the apples in to a pan with the sugar and water.
Cook over a low heat for 5 minutes and place in a small oven proof dish.
3. Place the flour and oats in a bowl and mix well.
Cut the margarine or butter in to small cubes and add this to the oats and flour.
Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.
4. Cover the fruit with the crumble mixture.
Bake for approximately 20 minutes until the crumble is golden and the apple hot.
Can’t get enough! (:
Kenny Rogers corn muffins
saw this recipe on Maria’s blog recently.
and really got very bad craving for the corn muffins from Kenny Rogers.
use to be one of the reasons why I dined at Kenny Rogers last time. haha.
so I decided to give it a shot! and I’m so glad I did!
cause they were very very similar to the ones in Singapore
and they were super yum! hehe
so thank you Maria for posting this recipe! (:
try it! cos it’s super easy to make
and you will be super glad with the turn out!
cos it’s super duper yummy. really awesome!
so here’s the recipe and step by step photos!
Ingredients :
1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cup all-purpose flour
3/4 cup polenta
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn ( I used a can of corn kernels )
Steps :
1. Preheat oven to 400 degrees (200 degrees celcius).
2. Cream together butter, sugar, honey, eggs and salt in a large bowl.
3. Combine the polenta with the flour and baking powder until well combined.
Alternate this mixture with the milk into the creamed mixture.
4. Add corn to mixture and combine by hand until corn is worked in.
5. Grease a 12-cup muffin pan and fill each cup with batter.
Bake for 20-25 minutes or until muffins begin to turn brown on top.
fresh from the oven! (:
I baked it a little longer cause I wanted the sides to be crispy.
baby likes it that way and requested it to be crispy haha.
so it’s really up to you and ur loved ones how you guys like it!
it’s super duper YUM! (: hehe
give it a shot!
you won’t regret it!
especially those who are away and are craving it!
ENJOY!
Food Made With Love 