Lemon Meringue Tart

Lemon Meringue Tart (Recipe adapted & modify from HHB)

Pastry Crust:

100g plain flour
30g caster sugar
40g butter
15g lightly beaten egg 

Lemon Curd fillings (Recipe adapted & modify from Quay Po Cooks)

4 egg yolks

90g castor sugar
90ml lemon juice

1 grated lemon zest
60g cup cold butter

Method:

1. Whisk egg yolks & sugar in a metal bowl placed on top of a saucepan over simmering water. Add in lemon juice & zest until combined & smooth.

2. Stir the mixture constantly with a spatula until it thickens. Remove from heat. Whisk in butter slowly. 

Meringue

3 egg whites

70g sugar

Method
1. In a clean mixing bowl, with an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar & continue to whip at the same time until stiff peaks form.

2. With a spatula, pile the tart surface with meringue. Shape the meringue into a tall dome & gently press down on the meringue to get rid of any air pockets. Make sure the edges are all covered with the meringue, leaving no filling exposed. Bake the tart in a pre-heated oven at 220degC for 5mins or until the meringue is lightly browned. Remove from oven & let cool.

 

   
I'm submitting this post to Aspiring Bakers#10-Easy as Pie hosted by Not the Kitchen Sink

Matcha Loaf

Matcha Loaf 

Ingredients:
180g Bread flour
70g plain flour
50g caster sugar
10g milk powder
8g instant yeast
125ml milk
1 Tbsp matcha powder
30g salted butter

Method:
1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1hr.
3. Beat dough again in mixer for 1min.
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1hr.
5. Bake in a preheated oven @ 180°C for 30mins.

Potato Pie

Potato Pie
(Recipe adapted & modify from Anncoo Journal)

Short crust pastry recipe

Mushroom Chicken Filling 
1 Tbsp cooking oil
1/2 big Onion (finely diced)
1/2 Carrot (diced)
1/2 can button mushrooms (sliced)
200g minced meat
salt
black pepper 

* Fry onion until fragrant then add carrot & minced meat till cooked. Add in button mushrooms & seasoning

Potato Filling

400g potato
30g butter
salt to taste
black pepper

Boil potatoes till cooked. Mashed potato & add in other ingredients.

I'm submitting this post to Aspiring Bakers#10-Easy as Pie hosted by Not the Kitchen Sink

Earl Grey Bread

Bread recipe here

 After proofing

 Out from Oven

Walnut Oat Cookies

Walnut Oat Cookies
(Recipe adapted & modify from Cook With No Books) 

A:

100g butter, softened

1/2 cup sugar

1 egg

1 tsp vanilla essence

B:

3/4 cup plain flour

1/4 tsp baking soda

1/4 tsp cinnamon

C:

1 1/2 cup oats, uncooked

1/2 cup walnuts, coarsely chopped

Method :

1.Whisk butter & sugar till light & fluffy. Add in egg & vanilla essence.

2. Fold (B) into 1.

3. Stir in (C) with a spatula. till well mixed.

4. On a lined baking tray, arrange cookie batter, 1 Tsp / heap each, 2 inches apart.

5. Chill the cookie batter for 10mins.

6. Bake at 180C for 20mins.

Pig Out Party (POP)

We had a bloggers' gathering at Jo's cozy place on Saturday! Look at the spread of food we had!

my contribution ~ Mini Red Velvet cakes

 with cream cheese white chocolate frosting

Jess' ~ Madeleines & Chocolate Friands

 

 

Eelin's ~ Bread Pudding

 Edith's Chwee Kueh

 

Jo's Fried Fritters

 

Esther's ~ Tau Suan

Bee Bee's Hawaiian Pizza

Doris' ~ Green Tea Almond Blondies & Chocolate cake

 

Jane's ~ Portuguese Egg Tarts & Durian puffs

Zhuoyuan's ~ Devil's cake & Salsa with Taco Chips

Grace's ~ Potato Tuna & Bailey's ice cream

It's really nice to meet up with bloggers once again. Thanks to Eelin & Jane for initiating this gathering =)

Pork Floss Buns

 Bread recipe here

 

Breadsticks

Spinach & Salmon Quiche

Spinach & Salmon Quiche 
(Recipe adapted & modify from Anncoo Journal)

Short Crust Pastry

100g Plain flour

50g Cold cubed butter

3-4 Tbsp Ice water

* Mix all together until a dough is formed. Roll out the dough & pressed into a tart pan. Bake in preheated oven @ 180C for 15mins

Fillings
1 packet of Spinach (wash & drain well, chopped)
1 Large egg
130ml Full cream milk

1/8 tsp salt

dash of black pepper

Butter 

Method:

1.With little butter, fry salmon & spinach till cooked. Add black pepper & salt.

2. Mix milk & egg together. Beat lightly until well mix.

3. Spread spinach & salmon over the bottom of the tart pan, then gently pour egg mixture over it.

4. Bake at 180C for 20mins.

I prefer my quiche to have more spinach than salmon (opposite of my hubby ;P)

I'm submitting this post to Aspiring Bakers#10-Easy as Pie hosted by Not the Kitchen Sink

Spinach Pork Floss Bread

 

Bread recipe here

 Cute 'Mushroom Head Spinach Bread'

Mini Red Velvet Cakes

Mini Red Velvet Cakes

(Recipe adapted & modify from Noms I Must)

Ingredients

60g salted butter, softened
100g caster sugar
1 egg
1 Tbsp unsweetened cocoa powder

1 Tbsp red food colouring
1/2 tsp vanilla extract
120ml milk
150g plain flour
1/2 tsp bicarbonate of soda
1 1/2 tsp lemon juice

Method:
1. Preheat the oven to 180°C.
 

2. Whisk the butter & sugar until light & fluffy. Add in egg & beat until everything is well incorporated.
 

3. In a separate bowl, mix together the cocoa powder, red food colouring & vanilla essence to make a thick, dark paste. Add to the butter mixture & mix thoroughly until evenly combined. Slowly pour in half the milk. Beat until well mixed, then add half the flour & beat until everything is well incorporated. Repeat this process until all the milk & flour have been added. Add bicarbonate of soda & lemon juice. Beat until well mixed.

4. Spoon the mixture into silicon moulds until two-thirds full & bake for 20–25 mins, or until the sponge bounces back when touched. 

5. When cupcakes are cold, spoon cream cheese frosting on top.

Mini Buns

 

Mini Buns ~ Curry Chicken Potato fillings
(Water Roux recipe adapted & modify from Kokken69)

Water Roux

Bread Flour 50g
Boiling water 75g

Bread Dough
Instant yeast 7g
Bread Flour 200g

Sugar 50g
Salt 1/2tsp
Milk 50g

Egg 1
Butter 30g

Chicken Curry Potato fillings

Method:
1. Mix water roux ingredients together in a bowl. Set aside to cool down.
2. Combine all ingredients together (except butter) in a mixer. Beat until a dough is formed. Proof for 1hr.
3. Beat dough again in mixer for 1min.   

4. Divide the dough into smaller dough about 50g each.

5. Wrap curry chicken potato fillings inside & proof for 1hr. 

6. Bake in a preheated oven @ 180°C for 10mins.

 

A day to celebrate....

 

" Nursing is not for everyone. It takes a very strong, intelligent, and compassionate person to take on the ills of the world with passion and purpose and work to maintain the health and well-being of the planet. No wonder we're exhausted at the end of the day! "

                                                   

                                                            ~Donna Wilk Cardillo                                  

Happy Nurses' Day to all my dear friends, colleagues, students & nurses all over the world.  

Matcha Macarons
(Recipe adapted & modified from Bake for a Queen)

Ingredients

3/4 cup ground almonds

1 cup icing sugar

2 egg whites

1/4 caster sugar

1 Tbsp matcha powder

Filling

125g red bean paste

25g butter, soften to room temperature

1 Tbsp milk

*Mix all together until smooth 
 

Method

1. Sift ground almonds & icing sugar in a bowl.

2. Whisk egg whites with mixer until bubbly. Gradually beat in caster sugar & whisk to make glossy & firm meringue.

3. Using a spatula, fold almond mixture into the meringue 1/3 at a time. When all the dry ingredients are thoroughly incorporated, continue to cut & fold the mixture until it forms a thick batter.

4. Pipe onto silpat mat. Tap the baking pan firmly on work surface & let it stand at room temperature until shells are dry. 

5. Preheat oven to 150C & bake for 20 minutes depending on the size.