Saturday, June 27, 2015

Rose Apple and Apple Crumble Tartlets


I would say apple is one of the best winter dessert. They are never too sweet and is always so satisfying. Cooked apple is also easier to digest and contains good fibre.

This rose apple is quick and easy to make and looks as pretty as a real rose. It's an ideal food for the last minute entertainment.

For the apple crumble, I got the idea making it after seeing it selling at the local bakery. When my son had it, he asked if they were the frozen apple tarts from the supermarket. Oh, yes and no, I use the ready made frozen tart cases and make the filling using fresh apples. They are also a good snack to have anytime of the day.

Thanks for the new "like" at my Facebook page! Have a good weekend!

Rose Apple
(make about 11)

3 Fuji apples
2 sheets of puff pastry
2-3 tablespoons apricot jam
1 -2 tablespoons water
2 tablespoons lemon juice
ground cinnamon


Method:

  1. Cut the apple into halves. Use a knife to remove the core. Then slice vertically into thin slices.
  2. Place the apple into a microwavable bowl, add the lemon juice and water nearly cover the top. Microwave for about 3 minutes then another 2-3 minutes or until the apple is soft enough to roll up but not over cooked. Then drain the apple.
  3. Mix the jam with water and microwave for 30 seconds.
  4. Cut each sheet of pastry into 5-6 portions. 5 would be easier the roll up. Spread with some jam then lay the apple slice slightly above the top edge (about 1cm) with the skin side facing up. 
  5. Overlapping each piece, sprinkle with cinnamon then fold the bottom pastry upward and roll up the rose starting from the left to the right. Place them into a greased 12 holes muffin tray. Repeat the process until you finish all the pastry.
  6. Bake in a pre-heated oven at 190c for 25 minutes or until the pastry turns golden.



Apple Crumble Tarlets
(make 4)

4 ready made frozen tartlet cases
1 green apple
1 teaspoon sugar

for the crumble:
2 tablespoons plain flour
2 tablespoons brown sugar
2 tablespoons butter

Method:

  1. Peel, cored and cut apple into small chuck.  Cook in a small saucepan with 1/2 cup water.  Cook until the water evaporated, add sugar and stir well.
  2. Put the flour and sugar into another bowl. Rub into butter until resemble crumb.
  3. Spoon the apple into cases, then sprinkle with the crumb.
  4. Cook in a pre-heated oven at 180c for about 15-20 minutes until the topping turns golden.

Thursday, June 18, 2015

Key Lime Pie




I always want to make this pie after seeing many bloggers making it. We couldn't get any key lime in Australia so I am using the green lime we have. When I made this pie, my son just declared that he would not eat it because lime is not his usual diet. My teenage boy always give me harsh comment these days. However, after taking a piece, he came back for a bigger piece and this had become one of his favourite dessert.

It really is a very easy dessert and now I understand why it's so popular!

Key Lime Pie

Ingredients:
150g McVite's digestive biscuits
25g butter, melted
4 egg yolks
395g can condensed milk
1/2 cup lime juice (about 3 limes)
1 tablespoon  lime zest

Method:

  1. Process biscuits until crumble in a food processor. Add melted butter and mix through. Press into a pie dish.
  2. Preheat oven at 160c and bake the base for 10 minutes. Cool.
  3. Add the egg yolks and lime zest into a bowl, whisk till egg is light and creamy. Stir in condensed milk and lime juice, whisk until well combined.
  4. Pour the filling over the pie base. Bake for 12 minutes at 160c or until the filling is just set. Fridge for 3 hours before serving.
Source: adopted and modified from http://www.taste.com.au/recipes/27475/key+lime+pie


Saturday, June 13, 2015

Corn, Carrot and Chive Savoury Muffins

Corn, Carrot and Chive Savoury Muffins



If you love savoury muffin, you would love to hold one of these warm muffin in your hands during the cold winter. These are the no guilt muffins which have only little sugar and oil. Maybe you can add some bacon to enhance the flavour. They also freeze well in the freezer. Enjoy!

Have a good weekend!


Ingredients:

265g plain flour
1 tablespoon baking powder
2 tablespoons sugar
1/4 teaspoon ground coriander
pinch of salt

240ml milk
3 tablespoons oil
1 egg, beaten

1/4 cup chives, chopped
1/4 cup corn kernels
1/4 cup carrot, grated
1/2 grated cheese
pepita seeds for sprinkle

 Method:

  1. Mix the dry ingredients and the cheese and vegetables in a bowl. In a large bowl combine milk, oil and egg. Whisk until well combined.
  2. Fold the flour and vegetable mixture into the milk mixture until nearly combined. Do not over stir.
  3. Spoon the batter into the muffin cases and sprinkle some seeds over the top. Bake for 20 minutes.


Friday, June 5, 2015

Red Lentils & Sweet Potatoes Dahl


I hope you love Indian food as much as I do. I always feel very excited when I smell the spice and herbs tossing in the pan. This dahl is ideal to serve with curry and rice with roti as I like to substitute some plant protein for animal protein these days. Sweet potato is low GI and turmeric is good for preventing cancer so this is a meal for anyone looking for good health.

It's long weekend of Queen's Birthday in Australia. Have a lovely weekend!

Red Lentils & Sweet Potatoes Dahl

Ingredients:
3 cups water
1 small sweet potatoes, peeled & cubed
1 tomato, diced
1/4 small onion
1/3 cup red lentils
1/4 teaspoon turmeric powder
salt to taste

Method:

  1. Rinse and drain the lentils. 
  2. Add a little oil and add the onion and turmeric. Then add water and the remaining ingredients. Simmer until the lentil and sweet potatoes are cooked.
  3. When the water evaporate and the dahl starts to thicken, seasoned with salt.  Serve with roti or rice.

Wednesday, May 27, 2015

Hokkien Prawn Noodle Soup with Homemade Egg Noodles





I always love noodle soup especially in winter and I would drink all the soup from the bowl. I love noodle soup from different Asian countries. As I grow up in Hong Kong, prawn wonton noodles soup is my most favourite soup. Then it would be Japanese ramen, Vietnamese pho, Thai Tom Yum seafood noodles soup.... After marrying my Malaysian husband, I discover more delicious noodles soup such as laksa, curry noodles, Ipoh chicken noodles soup to name a few and this Hokkien prawn noodles soup.

My mother-in-law gave me some of the Hokkine noodle paste from her last visit and I make it with some homemade noodles. It's a bit messy to make noodles but it's fun and rewarding. This noodles always goes well with Japanese Tonkasu ramen recipe.

Stay warm and happy cooking!

Hokkien Prawn Noodle Soup with Homemade Egg Noodles
(serve 2)

Ingredients:

For the soup:
1/2 pack 250g LN Little Nyonya Hokkien prawn noodle paste
6 cups water or chicken stock
1 chicken fillet cut into pieces
6 prawns, shelled
salt and pepper to taste

For the noodles:
1 1/2 cups bread flour or oo flour
3 egg yolks
1 egg
pinch of salt
1 tablespoon oil

To serve:
1 cup cooked rice vermicelli noodles
1 Boiled egg, boiled for 3 minutes
bean sprouts
Kung Kong (a type of Chinese veg that has a straw looking stem) or Chinese Chives

Method:

  1. Mix the flour and salt into a bowl, make a well in middle and add the eggs and yolk and oil. Knead till smooth, add a little water if it is still too dry. Fridge 10-15 minutes.
  2. Set up the pasta machine at the widest setting at 2nd setting. Divide the dough into half. Roll the dough over into thin pastry. Dust with flour to prevent sticking. Repeat with the other dough.
  3. Use an angel hair cutter to cut the pastry into noodles. toss in more flour.
  4. Boil noodles to al dente and refresh into cold water and drain well. 
  5. Place the egg noodles and rice vermicelli noodles into 2 large noodle bowls.
  6. Add water to a saucepan and 1/2 packet of the noodle paste and let it boil. Add the chicken pieces and seasoned with salt and pepper. Cook the prawns, bean sprouts and kung kong in the soup and use a ladle to put them onto the noodles. Pour hot soup over and garnish with half a boiled egg for each bowl. Enjoy!

Note: There is enough left over noodles to make 2 more serves or you can use it for stir fry noodles for another meal.





Saturday, March 21, 2015

Humming Bird Slices and Coconut & Almond Slices


I could not decide which slices I like the best between these two slices. I love the fruity flavour of the Humming Bird Slices but I also love the buttery, almond topping of the coconut slices. I always has the problem to choose, I could end up buying two paris of the same design shoes in different colours. So I decide to put a twin post again and let you to choose! They are both great recipes to bake on Sunday!

Humming Bird Slices

Ingredients:

100g butter, melted
1/2 cup brown sugar
1 cup self raising flour
1/3 cup desiccated coconut
2 eggs
1 cup fresh pineapple
1 banana, meshed
1/2 teaspoon ground cinnamon
1/2 cup roasted pecan, chopped, leave some for sprinkling

Icing:
Philly lemon cream cheese frosting

Method:

  1. Put all the dry ingredients into a mixing bowl, mix well.  Then stir in butter, fruit and nuts. 
  2. Stir till well combined and spread over a paper lined slice pan. Bake for 30-35 minutes at 180c.
  3. When the slice is cooled, spread the frosting evenly over and sprinkle some pecan nuts over the top.
  4. Keep in the fridge.


Coconut and Almond Slices

Ingredients:

For the base:
125g butter
1/4 cup caster sugar
1 cup plain flour
1/4 cup desiccated coconut
1 teaspoon vanilla essence

For the filling:
90g butter
1/3 cup castor sugar
2 eggs
1 cup desiccated coconut
1 cup almond meal
1/2 teaspoon orange rind

For the topping:
flaked almonds
warm apricot jam, for brushing

Method:

  1. Beat butter and sugar till creamy and add the flour, coconut and essence for the base.  Spread the base over a paper lined baking pan. Bake for 15 minutes at 180c.
  2. Meanwhile, prepare the filling. Beat butter and sugar till creamy.  Add in eggs one at a time.  Stir in the coconut, almond meal and orange rind till combined.
  3. Spread the filling over the hot base and sprinkle almond flakes over.  Bake for a further 15-18 minutes until the almond flakes turns golden. Brush the slice with hot apricot jam.
  4. Leave cool in pan before cutting into squares. Enjoy!

Saturday, March 7, 2015

Chinese BBQ Pork in Steamed Bun


After Cyclone Marcia hitting us making a big mess, Autumn is here! My little niece and nephew from Malaysia were overjoyed looking at the flood water and brown ocean as one of the highlight of their Aussie trip after staying at home for two days due to the bad weather. Our home became instantly so quiet after the visitors gone home. I am sure my little niece and nephew would have grown so much when I see them next time!

People were crowding at the street stall selling this bun at one of the night market I went to recently. Most of the people were enquiring rather than purchasing it. Maybe this is something new for them, a bit like a hamburger but not quite. The Chinese bun is steamed rather than baked. I actually like it more than the BBQ pork buns you get at Yum Cha. There is more pork and extra sauce and the vegetable making it a healthier option. You can substitute Chinese BBQ pork with Chinese roast duck for this recipe.

Chinese BBQ Pork in Steamed Bun

Ingredients:
Chinese BBQ pork, store bought or make your own
Chinese Steamed Buns, available at Chinese grocery store, I got them from Sunnybank Plaza
Hoisin sauce
Lettuce and Cucumber

Cut BBQ pork into thin slices, fill bun with layers of salad, top with BBQ pork then drizzle good amount of Hoisin sauce over. Enjoy!