Pineapple Tarts

more brownish.. bake for extra time.. more crispy and the paste more chewy
lighter brown version.. more softer

just a upclose pictures only.. hehe

my first trial..oblong shape.. too lazy to make this pattern.. rounder more better/easier

The greatest thing about baking.. hmm.. alot of of ingredientssss can be store bought. And there created something like pineapple paste, red bean paste, etc.. I have bought the red bean paste for quite a while but yet to prepare anything tempting.. then last weekend, i just woke up and start digging out the recipe book and see wat i can make for fun.. and finally this pineapple tart tempted me soo much and i was looking at the ingredient. And I found out the ingredient needed is quite simple.. so I make the decision to make it and I went to look for the pineapple paste and see any available or not... yeah... so many box of container... so excited about it. So my mission began, and who knows the most simple ingredients can make u soo tiring yet so enjoying. As this ingredient used is cold butter and I was thinking cold butter. oh no.. my hand sure feel very tired from the spatula pressing... hehe.. but as long as the outcome is satisfying.. here comes the recipe

Ingredient:
Rich Short/Crust Pastry:
250g cold butter
50g icing sugar
1 egg yolk
360g plain flour, mixed with 2 tbsp custard powder and sifted

Pineapple Jam Filling:
Store Bought Pineapple Paste.
But if anyone wants to make their own paste, here's the recipe

2 pineapple, grated
200g sugar, 2 cloves
3cm cinnamon stick
1 tbsp lime juice

1 egg, beater, for glazing

Method:
1.pineapple jam/paste:
Put all ingredients into a big pot, bring to boil, lower fire and leave to cook till almost dry, stirring once in a while. When almost dry, keep stirring to prevent it from burning until golden brown and dry. Leave to cool. Divide into small parts and form into balls.

2. Pastry:
Mix cold butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form a dough. Leave aside for 30 minutes.

3. Get ready some flour and spread around the plate so that the pastry can be roll out OR for me, I used my palm to flatten the pastry and I place the pineapple filling in between and rolled it with both my hand.. there are many ways to do it... it all depends on the pattern you like.

4. Bake at 180 deg. cel. till golden brown. For me my estimated time is around 15 minutes to 20 minutes.

Note: Pineapple tarts must be totally cooled before storing so that the tarts will not turn mouldy easily.

peach trifle

well.. my first trial for trifle is not as appealing and as nice as i thought.. maybe i didnt really get the rite ingredient to make it. .. hehehhe...but still i will post out the picture..

Ingredient

for the cream : (A)

250g cream cheese

1 cup whip cream

1/2 cup of sugar

1tsp vanilla essence

for the sponge finger : (B)

one packet of sponge finger (around 20 stick)

one or two can of gina mango nectar or orange juice

One can of peach to layered

method :

1. mixed all ingredient (A) till fluffy.

2. dip the sponge finger in the mango nectar or the orange juice till soft

3. prepare a ramekin or a glass for layering the sponge finger then cream then the peaches then the sponge finger then the cream.

4. decorate with the left over peaches or maybe biscuit wafer.

my crafty card for xmas...

ya ya ya... its already new year .. hehehe... but these card have been made b4 the xmas and given out.. its not spectacular but all are a hard working hand made card.. happy viewing..

cookies and biscuits making

unbaked chocolate chip cookies
baked chocolate chip cookies

unbaked bourbon biscuit

baked bourbon biscuit

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I kind of having a very tiring weekend especially today. As Doreen is kind enough to bring me to the city to see a 'g' doc and have a check up. And we two have been spending money none stop.. looking for some scrapbooking stuff, clothes, baking stuffs... woooww.. really make full use of the day and reach back home around 5pm. I planned to take a rest after the whole day trip but Doreen saw my recipe books hanging here and there around the living room and she feels like makin something and I asked her wat she wants to make.. she named so much but I dun have the ingredient. So I say why not make cookies and asked to choose something to make and she chose the chocolated chip walnut cookies.. she says she wants to take a bath before doing it so I just went to the kitchen and get ready all the ingredients.. while I was waiting for her, I flipped the pages and the Bourbon biscuit caught my attention. Its soo simple and I really feel like making the cookies using the pastry/cookies cutter. hehe.. so end up Doreen making the chocolate chip with walnuts cookies and I make the Bourbon biscuit... end result.. perfect... always give credit to our own.. especially Doreen, as this is the first time she make this type of cookies...

I will only type in the recipe for the bourbon biscuits as I already have a chocolate chip recipe typed in way back...

Ingredients:

(A)

150g plain flour (sifted)

25g corn flour(sifted)

20g cocoa

(B)

100g butter/margarine (I used butter)

100g sugar (can lessen abit)

(C)

1 egg yolk

1tsp vanilla essence

(D)

decoration:

chocolate chip / chocolate rice

Method:

1. Mix all ingredients (A) in a bowl.

2. Beat ingredient (B) well or till fluffy.

3. Add egg yolk and vanilla essence. Continue to mix it for another minutes or so.

4. Mix (A) and (B).

5. Form a dough. Roll to 3mm or 5mm thick. Cut into any shape you like with a pastry/cookies cutter.

6. Put on greased tray. Prick with fork to prevent the biscuit from rising.

7. Sprinkle chocolate chip on the top.

8. Bake in oven at 175 to 180 deg. cel. for 15 to 20 minutes.

9. Let the cookies and biscuits cool down before putting it in the containers

cheese cup cakes

yummy solo cheese cupcake
yummy group cheese cupcake

cupcakes with icing

without any icing

I have been flipping and flipping the pages of the recipe books for hours... nah.. more like days.. and trying to find something simple and bake. Cupcakes is running in my head but i dun wan to make with those cream frosting or cream cheese frosting. Reasons... heheh.. to lazy to wait for the cream cheese to melt. So wasting time and alot of hand work as I dun feel like using the cake mixer to do it.. sometimes its more fun to do it with hand whisk.. as for this cupcakes... the fun is i broke the hand whisk.. hahaha.. I was like ohh nooo.. hahah.. i need to buy a new one again... well this taught me a lesson.. dun buy cheap stuff. I will need to buy it tomolo.. well.. here is the cheese cupcake recipe...

Ingredient

(A)

3 eggs

3 egg yolks

180g sugar

pinch of salt

(B)

1/4 tsp vanilla essence

(C)

165g flour

1tsp baking powder

(D)

60g milk

65g Cheddar cheese, grated

(E)

70g corn oil or melted butter

(F)

some Cheddar cheese

Method:

1. Place the paper cup in the muffins tray.

2. whip(A) unilt light and fluffy. Add(B) and mix well.

3. Fold in (C) and mix till well blended.

4. cook(D) until the cheese melts. Add(D) then (E). Mix until well combined.

5. Pour it into the prepared mould and sprinkle some (F) on top.

6. Bake at 200 deg. cel. for 18 to 20 minutes or until firm and golden brown. Remove from oven and unmould.

7. Let it cool and dust some icing sugar.

chicken "kiev" and baked potatoes(with cheese and ham)

oh.. i just noticed its my november creation.. not bad not bad.. hehe. I have been thinking and thinking of wat to make for dinner. And I went shopping in the supermarket.. wat to buy, wat to make and wat to cook. Have been holding the basket and walked past the vege area and think.. maybe eggplant but it looks crap.. so i have been standing at the same spots for minutes.. should i buy or should i not... gosh.. making a simple meal for two of us really headache. Then i go round n round.. finally, i bought chicken, ham, sausage, cheese and potatoes... ok.. decided making so called chicken kiev and baked potatoes..

its a simple dish to my standard... just used my imagination mixing tis n mixing tat, add this and add tat.. rolled here and there and taa daaahhh.. a dinner for two.

the baked potatoes, I just make a boiled for it and cut the top and scooped the inside of the potatoes and mashed it with some salt, butter, pepper. And after all the smashing, I just scooped it back to the potatoes and make a baked for 10 to 15 mins...

hehe.. no recipe can be given as it is all just a pinch of this and that... just try it for your own.. who knows it might surprise urself..

Almond Flakes Crisp

Its kinda disappointed. As this is not what I want it to turned out to be. I was watching this Cooking vcd and I am so excited about it but the outcome... hhmm.... but its crispy still and it have a strong aroma. Any how... I will try that again next time... till i get wat I want.. Never give up... Heres the recipe... I was thinking was serving it with the ice cream.. hehe.. but not tonite..

Ingredient:

2 egg whites

100g castor sugar

1/4 tsp vanilla essence

50g plain flour

100g almond flakes

25g melted butter

Method:

1. combine egg white and sugar and lightly whisk it.

2. add the sifted plain flour and stir

3. add vanilla essence, then the almond flakes and stir again.

4. lastly, add in the melted butter. Let the batter rest for an hour.

5. on a tray place the parchment paper and brush some oil on it to prevent the batter sticking on the paper and later spread the batter as thinly as possible.

6. bake in the oven for 15 mins on 200 deg. cel. and later let it cool and start munching it.