Category: Fruit

Plum Tatin with Ice cream

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Ingredients :
(from The F Word)

4 large ripe but firm plums
60g cold butter
60g caster sugar
300g puff pastry (one sheet of ready made puff pastry)
Ice cream to serve

Steps :

1. Preheat oven to 200°C/Gas 6.

2. Make sure the plums aren’t too ripe or they’ll fall apart when you try to cook them.
Halve the plums and remove the stones.
Cut into quarters and arrange, cut side down, on a tray lined with kitchen paper.
If you have time, refrigerate the plums overnight to dry them out a little
(this will help prevent the plums from releasing too much juice during cooking).

3. Cut the butter into thin slices and use to cover the base of a 21cm ovenproof pan
(or four small separate pans if you’re making individual tarts), no deeper than 6cm.
Sprinkle over the sugar evenly, then arrange the plum quarters in a circle around the pan,
cut side down, adding one or two quarters in the centre.

4. Place the pan over a medium heat and let the butter and sugar melt,
gently shaking the pan once in a while to encourage the caramel to form.
When the syrup has caramelised to a terracotta colour, after about 10 minutes, take the pan off the heat.
Set aside.

5. If you’re using your own puff pastry,
roll out the puff pastry on a lightly floured board to a 24cm round
(or into four 6cm rounds if you wish to make individual tarts),
using a cake tin as a template.
if you’re using the ready made puff pastry sheet,
using a plate as a template, cut out the 24cm round.
Prick the pastry all over with a fork, then lift it up using a rolling pin and lay over the plums.
Carefully tuck the pastry edges down the side of the pan. Prick a hole in the top of the pastry.

6. Bake for 15 minutes, reduce the heat to 180˚C
and cook for another 10-15 minutes until the pastry is golden brown and crisp.

7. Leave the tart to cool for 10 minutes, then invert onto a large serving plate.
Slice into individual portions and serve warm with dollops of clotted cream.

before I flipped it over. nice and crisp and golden!

our individual portions (:

we were happy and so were our tummys!

Fluffy Buttermilk Sultana Scones

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I use to make the scones my mummy taught me.
with 7-up and cream.
but I really wanted to try those that are made using buttermilk. (:
saw a few recipes. but decided to use the one I saw on Kitchenwench
been reading her blog lately.
and she is so inspiring! hehe
and she teaches how to make all the korean yums.
so I was jus addicted. haha.

anyways. the scones came out alright.
though there is definitely room for improvement.
like the shape of the scones and stuff.
but it was super YUM! hehe
really light
and definitely fluffy! hee

absolutely loved it!
I didn’t even need to eat it with cream
just jam and it was awesome enough. hehe

though I couldn’t get them in the nice scone shape.
cause it was stickier than I thought it would be.
so I just scoop and plop! haha.
that’s why the scone was unevenly shaped.
i kinda like it this way.
what do u think? hehe
rustic!

Ingredients :

2 cups of self-raising flour
25g caster sugar
Pinch of salt
80g cold butter, cubed
100g sultanas
1 cup / 250ml buttermilk

Steps :

1. Preheat oven to 200 degrees C and line a baking tray with some baking paper,
then liberally dust with flour and set aside.

2. Sift together all the dry ingredients (both flours, sugar and salt),
then rub in the cold butter with your fingertips till the mixture resembles coarse breadcrumbs.
Add the dried fruit and toss well so it’s well coated.

3. Make a well in the middle of the dry mixture,
then pour in the buttermilk and quickly stir together till it holds together,
then tip onto a floured chopping board and knead till just combined.

4. As my mixture was stickier than it was suppose to be,
I plopped heaps tablespoons of mixture onto the baking tray.
(If you got your dough nice and dry and easy to roll out,
Pat the dough about 4-5cm flat,
then dip a round cutter into some flour and stamp out the scones,
carefully placing the scones closely together on the prepared baking tray.)

5. Lightly dust the tops with flour, then bake for 20 minutes,
or till the scones are golden and sound hollow when lightly tapped on the top.
Remove the tray from the oven and tightly wrap a clean tea towel around it for 5 minutes
before serving with some homemade strawberry jam and freshly whipped cream!

Fluffy Buttermilk Sultana Scones. DONE!

Enjoy everyone! (:

Strawberry Cupcakes with Strawberry Icing

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was really quite excited to try this recipe
cause it’s fro the famous Sprinkles
and they went on a program and baked their famous Strawberry Cupcakes.

it wasn’t too complicated
but using a handheld mixer wasn’t easy haha.
wish i had a proper mixer.
i miss my kenwood. (:

anyways. this is how it went!

out of the oven
a nice pinkish tinge
cause of the strawberry puree hehe

hehe baby caught a few shots of me putting the icing on the cupcake

haha that’s Cheok’s hand! haha

tadah! hehe
after icing them. hehe
too bad I didn’t have anything nice to put on it
to make it look prettier.
well. i tried though. haha

i put rainbow rice on them. hehe
just a little.
just to add colour hehe (:

all 12 of the cupcakes! (:
im a happy girl.

Recipe :

(makes 1 dozen cupcakes)

1 1/2 cups of plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4tsp kosher salt
4 oz (1 stick) unsalted butter, at room temperature
1 cup caster sugar
1 large egg
2 large egg whites
1/4 cup milk
1/4 cup pureed strawberries
1 tsp vanilla essence

Steps :

1. Mix flour, baking powder, baking soda and salt together, set it aside.

2. Add vanilla and strawberry to milk and set it aside.

3. In a standing mixer, cream butter and sugar until light and fluffy.
Slowly add egg and egg whites until blended.

4. Add half of the mixture and when blended well,
add the milk mixture then add the rest of the flour.
Scrape down the sides of the bowl
and make sure entire mixture is smooth.

5. Divide the batter between 12 cupcake cups
and bake for about 20 mins or until the tops are dry to the touch.



Recipe :
(for icing, 12 cupcakes)

2 sticks unsalted butter, firm but not cold
1/8 kosher salt
3 1/2 cups of icing sugar, sifted
1/2 tso vanilla essence
2 tbsp pureed strawberries

Steps :

1. Beat butter and salt on medium speed until light and fluffy.
Reduce speed and gradually add the icing sugar until incorporated.

2. Add vanilla and strawberry puree and mix until blended.
Do not overmix, or the frosting will incorporate too much air.
The consistency should be dense and creamy
like ice-cream.

♥