Wednesday, August 31, 2011

Rich Chocolate Taart

Now, this is the second pie I baked today...



Somehow I couldn't get a single good picture of this taart - I thought I did but after uploaded all, these two pics above were the best amongst all haiz.....
One good reason (read: excuse) I can think of is cos I cut and took pics when the taart was still warm - perhaps the filling and topping was not really set yet - see if I can get a better shot tomorrow after I leave it overnight :)

Please do not judge the quality of the taste of this tart only by looking at my those poor pics
It is so rich and chocolatey and not overly sweet - all chocoholics' must try!

Recipe is from Hesti's site
This is the translated version...

What you need:

For the pie crust:
185g plain flour
25g cocoa powder
55g icing sugar
150g cold butter - roughly chopped
2 egg yolks
1 tsp cold water

For the filling:
4 egg yolks
2 eggs
55g caster sugar
80ml thick cream
300g dark chocolate - chopped
1 tsp vanilla extract

How to make the pie crust:
Mix plain flour, cocoa powder, sugar and butter - rub with fingers til well mixed
Add in egg yolks and water, mix well til dough is formed
Wrap in cling wrap and keep in the fridge for 30mins
Preheat oven to 180degC
Grease pie pan (I used 24cm pan)
Roll dough til big enough to be laid on the pan
Press the dough at bottom and sides of the pan til even, leave it in the fridge for another 30mins
Cover the top with aluminium foil and put pie weight on top
Bake in opened oven door for 15mins, take out pie weight and foil and bake in closed oven door for another 10mins, let cool

How to make the filling:
Beat egg yolks, eggs and sugar til thick and creamy
Add in cream, melted chocolate and vanilla extract - mix well

Pour filling on the pie crust, bake for 30mins til filling is set
Let cool, and spread with chocolate icing (or you may pour with chocolate ganache) -> I did this just to get a smoother surface

I'm submitting this pie to Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine from Not The Kitchen Sink at this LINK

So glad finally I can participate in this event - I thought I couldn't... cos pie is something I very seldom bake and I do want to try it hands on.... it's indeed not so difficult, only I need to practise more in getting a thinner crust :)

I wish I could make more - following the list I have...I actually ready with all the ingredients for chicken mushroom pie and also wanted to try to bake apple pie and egg taarts...
Oh well, never mind, I will still go ahead with the plan when I''m free - hopefully soon :)



Cherry Cheese Pie

I can't believe I haven't submitted a single post for this month's Aspiring Bakers event, even though I have a list of what to try to bake - this has been a super duper busy month for me ppppfff...

Today is the last day of August, I made full of this one day to bake two kinds of pies
So, this is the first one...


Such a refreshing dessert - cheesy, sweet and tangy at the same time - yum!

Recipe is from HERE - I used bigger size of pie pan and I used cherry topping instead :)

I'm submitting this pie to Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine from Not The Kitchen Sink at this LINK

Going to post the second one soon..... :P

Tuesday, August 30, 2011

Homemade Chicken Balls Soup & One Year Blog Anniversary Giveaway

Ok, now my unpacking is done, nomore sick family member, but for the past one week was still busy - a big group of relatives came in town and was out whole day for almost the whole week - fun and tiring at the same time :P
Been absent from blogging world for few weeks - feel like a lifetime! I guess now I can get back on track :)

Ok, this is one dish I've made quite sometime back - yummy homemade chicken balls - it's a keeper :)



Recipe is from HERE

What you need:

500 gm chicken breast, cut to smaller pieces
½ cup (125ml) icy cold water
1 tbsp fish sauce
½ tsp salt
½ tbsp sugar
½ tbsp oil
2 tbsp cornflour
1¼ tsp baking powder
dash of white pepper

Mince the meat in a food processor until a paste is form. Add 5 tbsp water (a tbsp of water at a time) to get a smooth paste
In a separate cup, mix together the remaining water, fish sauce, salt, sugar, oil, cornflour and baking powder
Remove the chicken paste from the food processor and put in a big bowl. Pour the liquid mix to the paste and stir well slowly until the liquid is absorbed into the paste (use either your hand or a fork)
For the taste test...microwave or boil a teaspoon of the paste. Season to taste with more salt or sugar
Cover bowl with clingwrap and place in the freezer for 30 minutes
Boil a pot of water. Once the water has boiled, remove the pot from the heat
Add pepper to the paste and stir to combine. Scoop the paste onto your wet hand. Push the paste through your thumb and 2nd finger by making a fist. Use a wet spoon to scoop and drop it into the hot water. To prevent the paste from sticking to your hand and spoon, wet the spoon and hand with water
Continue until the chicken balls form a layer in the water. Now turn on the heat but do not let it boil. Just simmer slowly without bubble....if not your chicken balls will not have 'bounce'
While cooking the chicken balls, any leftover paste should be kept in the freezer
Fill a big basin with icy cold water. When the chicken balls starts to float, leave for a few more seconds
(Cut one in half to see if it is cook. The inside should not be pink). Scoop out and let it cool in the cold water
After the chicken balls have cooled, use as required or freeze

Note:
* Further boiling after this stage will not affect its bounciness
* Squeeze test : when the meatballs start floating, get one out of the hot water and give it a squeeze between the fingers. When it is ready it will be 'springy' between your fingers. If it hasn't got a good bounce yet, put it back into the water. Try another

Now, the chicken balls are ready
Time to make the soup...

Easy peasy....boil chicken bone and a pot of water, discard all the floating waste
Add in sauteed garlic (in a little oil), salt, pepper
After boiling, lower the heat and simmer
Add in hard boiled peeled quail eggs, cut carrots, and cut xiao pek chye
Add in boiled bean vermicelli (tanghoon) just before eating

What a hearty meal :)

Ok, now, I was so surprised to realize that two days ago on 27 August, it was the first anniversary of my this humble blog! I was so busy I only remember today! :(

Well, it's still better to be late than never to share to all of you how glad I am having decided to start this blog one year ago - no turning back but keep moving on instead!
For the past one year, I have learnt a great deal from other bloggers I met online, and really look forward to meeting even more - will never get tired of learning too!
For the past one year, I have enjoyed experiencing cooking and baking with more confidence and with some hiccups occassionally, I now have more knowledge than ever!
For the past one year, I have seen myself and yes, it's so true that cooking and baking is my passion which I finally acknowledge - as well as my family!
I love, I cook, I bake - indeed! :)

I feel so grateful with all the experience for the past one year - many more to come! :)
To share my thankfulness, I have little giveaways :P
Two sets of cookie cutters with different animal shapes for two winners

Set A
Set B
To participate, please write in the comment box anything you'd like to share with me your opinion about my blog - anything related to it, the layout, content, cooking, baking, picture...anything - constructive suggestions are mostly welcomed! :)

Closing date will be on Sunday 4 Sep 23.59
My lil girl Abby will random choose 1 winner, and my lil boy Ian will choose another 1 winner and I''ll announce the winners on Monday 5 Sep

Really look forward to your participation! ;)

Wednesday, August 17, 2011

Campbell Soup Easy Baked Cheesy & Creamy Rice

Ppppffff.....FINALLY I can update my almost rusty blog! Can't believe my last posting was almost one month ago!

Busy with packing and unpacking, added with busy taking care of my boy which had high fever up to 39.5degC for 4 days and bad phlegmy cough, and when he's better, it's me - 1 week of getting super duper teribble throat infection with high fever up to 39.5degC - up and down for 4 days, severe throat infection which made me grimace everytime I swallow even my own saliva, followed by recuperating period with taking care of my daughter - also high fever for 4 days (hers reached 40.1degC at one point), but for her case, it's not sore throat but very bad phlegmy cough - just like her brother *faint*

Yeah, 3 of us taking turn, luckily DH's immunity is really strong! 
Even now, I still have a little sore throat, and my kids still have occassional phlegmy cough and 3 of us still on medication - WEW!!!

As for unpacking thing, not too bad, around 10% left *phew....

Well, set aside the virus talk - I guess it's real active lately islandwide...

Ok, this is what I made before I fell sick...

Easy and yummy - recipe is from Rita's site

What you need:
(modified by me)

1 can Campbell mushroom soup (I used roasted garlic mushroom soup)
3 cloves of garlic, minced
1/2 onion - chopped
7 pieces of breakfast ham - sliced
1/2 packet (approx 2 fistful) shitake mushroom - cut
1 cup of mixed cubed veggies (corn, carrot and green peas)
enough shredded cheddar & mozzarella cheese
1.5 cups of cooked rice
salt, black pepper, dried oregano, dried parsley, worchestershire sauce, olive oil

Saute garlic and onion in olive oil, add mushrooms, let cook, add ham, drizzle a bit of worcestershire sauce, let cook and brown a bit, add cubed veggie, season with salt, black pepper, mixed herbs and worchestershire sauce, let everything cook. In a separate sauce pot, heat up the canned soup, add water using the can (1can), use the same seasonings to spice up the mixture, mix well, pour the cream sauce mixture to the ham, mushrooms and veggie mix, let everything combine and cook through

Preheat oven to 250C, prepare an oven proof dish, place some rice on the bottom, pour the creamy mixture on top of rice, top off with cheddar then mozzarella cheese, generously, and bake until the cheese is golden brown

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