28 January 2012

CRANBERRIES PIE

The subject I liked most was Home Economics during secondary school days and I chose it as one of my 'O' level subjects.  The things taught in Secondary 3 & 4 were more in depth as compared to Secondary 1 & 2, and there were more hands-on and more time allowed to play with.  Pastry making was one of the topics taught and the skill mastered had enabled me to versatile enough to bake delicious pies and tarts, be it sweet or savory. 

With ample fresh and dried cranberries leftover from making jam and biscotti, a cranberry pie was served for dinner after days of indulging in heavy food during the festive season.


22 January 2012

CHINESE NEW YEAR 2012

祝大家

新年快



万事如意


心想事成

19 January 2012

CINNAMON CREME BRULEE

3 cups heavy cream
1 egg + 4 yolks (large)
1/2 cup sugar
2 tablespoons rum
1-2 sticks cinnamon
1 teaspoon vanilla essence

Mix yolks and sugar on low speed
Heat cream and cinnamon sticks till about to boil
Strain and slowly pour into egg mixture
Bake in water bath for 35-40 mins till set

Sprinkle fine sugar on top of baked brulee

Use a blow torch to caramelize sugar





08 January 2012

BISCOTTI

I gave out biscotti as gifts for X'mas and everyone loves it.   It is easy to make and can keep longer.  I adopted the recipe from Donna Hay's magazine Dec/Jan 2012 issue (bought in Sydney by my 2nd daughter).

Mix 300g plain flour, 1.5 tsp baking powder and 165g sugar to combine.  Add in 3 eggs (lightly beaten), 1 tbsp vanilla extract, 100g orange peel, 130 dried cranberries and 140g pistachios.
Use both hands mix ingredients evenly and shape into 2 balls. 


Shape each dough into a long log.  Flatten slightly and place on a baking sheet line with non-stick mat.  Bake for 30 mins in 160C oven till firm.


Set aside to cool completely.  Use a very sharp knife to cut the logs in neat slices.  Make sure the dough is completely cool before cutting or it will break into pieces.


Bake slices for further 8-10 mins or until golden brown and crisp.


Allow to cool on trays.


Full of bite and citrus fragrance.

01 January 2012

2012

2012 is here. Time really passes by in a second.  2011 is not a good year for us with death in the family, and tremendous changes that affected our livelihood and my career.  Hope that the coming year things will settle down and improve.

A simple dinner to celebrate and welcome 2012.



Scallops with chorizo and futilli in olive oil.


Pork pie in soft crust pastry



Cinnamon creme brulee