Sunday, November 22, 2015

Strawberry & Rhubarb Galette - Galette rhubarbe & fraises

Strawberry & Rhubarb Galette - Galette rhubarbe & fraises
Recipe from HERE

Ingredients :
310 g flour
210 g butter (diced)
60 ml ice water
A pinch of salt
150 g strawberries
4 - 5 sticks rhubarb (peeled , sliced)
6 tbsp sugar
1 egg yolk + a little milk


1)  Mix flour , salt & butter in processor till coarse meal forms . Gradually blend in water till it forms a soft dough . Wrap the dough in plastic & chill at least 2 hours .

2) Preheat oven to 220°C & greased baking pan .

3) Remove pie dough from fridge 6 mins before rolling it on floured surface into 35 -40 cm circle . Placed the crust on baking pan . Add sliced strawberries & rhubarb in the center of the crust leaving 4 cm border .Sprinkle sugar over the fruit  & fold the edges of the crust toward the center & partially covering the fruit .  Brush the crust with egg wash & sprinkle sugar over it . Bake for 40 mins till golden brown . Served with sour crème fraîche ..... YUM

Linking this post to Bake - Along # 88 Theme Galette hosted by Joyce from Kitchen Flavours , Zoe from Bake For Happy Kids & Lena from Frozen Wings .

Friday, October 30, 2015

Pumpkin Crêpes - Crêpes au potimaron

Tasty seasonal treat with pumpkin for Halloween .  Happy Halloween 

Pumpkin Crêpes - Crêpes au potimaron 
Recipe from HERE 

Ingredients serve for 4
1.5 - 2 kg pumpkin
3 eggs
200 g flour
50 - 100 g sugar
1 tsp salt
Edible chocolate coffee beans (optional)


1) Cut pumpkin into large cubes after removing seeds & stringy fibers & place in boiler pan . Boil for 15 mins till tender. Drain & let to cool .

2)  Mashed pumpkin with fork in a large bowl . Add in egg with  sugar & mix well . Stir in flour & salt till well combined . ( If the batter is too runny add in few tablespoons of powder milk )

3)  Heat non-stick frying pan over medium heat . Greased the pan with butter & pour in batter & cook till bubbles appear on surface . Turn & cook the other side of the crêpe . remove & repeat with the rest of the mixture .

Tuesday, September 30, 2014

Apple – Camembert & Cumin Crêpe – Crêpe aux pommes , camembert & cumin

Apple & cheese are made for each other . LOL   This is a dessert that certainly impress your guests .  A delectable sweet & savoury dessert with an unusual  hint of cumin , an amazing  combination of flavours .  An easy recipe  with  apple cider crêpe & layer of caramelized apples with sliced camembert . I've made the crêpes quite thin so that I can fold & shape them easily into the ramekin .  So do keep that in mind when making this crêpe .  Bon Appetit 

This post is linked to Little Thumbs Up event organized by Zoe of Bake For Happy Kids with Doreen of My Little Favourite DIY& hosted this month by me , Kit from I-Lost in Austen . 

***Thank you everyone for your support & sharing all your apple recipes with me .  I truly appreciate all your effort & making this month's LTU a success . Thumbs Up to all of you 

Apple – Camembert & Cumin Crêpe – Crêpe aux pommes , camembert & cumin
Recipe source from Best Of Gourmand magazine 2011

Ingredients  for 6
4 apples – cored , quartered & sliced
1 camembert – sliced
3 eggs – lightly beaten
220g butter
220 ml milk
220 ml apple cider
220g flour
1 Tbsp cumin seeds
3 pinch of sugar
A pinch of salt
6 ramekins


1)      In a large bowl , combine flour, salt, 2 pinch of sugar &  eggs . Make a well & gradually add in milk with cider , stir till combine. Set aside to rest for 30 mins .

2)      Heat a lightly greased small frying pan on medium heat . Scoop the batter into frying pan . Tit &  rotate the pan  so that the batter coat or spread evenly & as thinly as possible .  When the edge begins to brown , flip the crêpe over & cook for 10 to 15 seconds till lightly brown . Remove cooked crêpe from pan & place  on a plate . Repeat with the rest of the batter .

3)      Preheat oven to 180°C . Caramelized slightly the sliced apples with a pinch of sugar in a sauce pan on medium heat .

4)       Place  crêpe on each ramekin , then layer it with caramelized apples &  sliced camembert as shown below . Sprinkle cumin seeds over the crêpe & bake in the oven for 10 mins . Bon Appetit

Apple Bakewell Tart

 I'm craving foor  Bakewell Tarts but they're not available at  M & S (Mark & Spencer) . Yup! M & S is the only place that I can get Bakewell Tarts over here . They're quite nice  & I love the rich buttery pastry crust . Anyway to ease my craving , I'll have to make some myself , don't I . I still have 2 jars of homemade  apple jam in the fridge so let's make the most of it  . LOL I've made a sweet crust pastry & almond filling which I've reduced considerably the amount of sugar . That makes the tart not too overly sweet  .  I love to enjoy this rich tart with some lemon tea . How about you ? 

This post is linked to Little Thumbs Up event organized by Zoe of Bake For Happy Kids with Doreen of My Little Favourite DIY& hosted this month by me , Kit from I-Lost in Austen . To join this event & link with us at this post . 

Apple Bakewell Tart
 Recipe of I-Lost in Austen 

For pâte sable ( sweet shortcrust pastry):
250g flour
125g butter - room temperature
75g powdered sugar
2 egg yolks
4 tbsp of milk
A pinch of salt
Rice  or dried beans
20 cm pie pan/plate
5 – 6 Tbsp of apple jam (For recipe HERE)

For Almond filling (Frangipane) :
2 eggs – lightly beaten
80g powdered  sugar
120g ground almond
60g butter – room temperature
1 vanilla pod – halved lengthways & seeds scraped out
20 g almond flakes


1)  For sweet crust pastry:
    Combine flour, sugar, salt in a bowl & rub in butter till crumbs. Add in sugar, egg yolks & milk & knead till smooth dough. .  Place in a polybag & chill for 2 hours.

2)  Preheat oven to 180°C & grease mini tart cases.  Remove pastry from refrigerator & place the dough on a lightly floured surface and use a rolling pin that is absolutely straight. Lightly dust it with flour and place it in the centre of the dough. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared pie pan. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough & prick all over the dough with a fork . Fill with rice or dried beans, & bake for 10 mins. Remove from oven & leave to cool.

3)  To Make almond filling (Frangipane) :
Beat sugar & eggs till creamy .  Whisk in ground almond & butter till well combined . Add in vanilla seeds & mix well . 

4)   Spread evenly apple jam on crust pastry then add  buttery almond mixture over the top .  Sprinkle with almond flakes & bake in the oven for 30 mins till golden brown . Remove from oven & leave to cool .

Apple Jam - Confiture de pommes

It's been ages since I last made jam so here I am making jam  . LOL  Less than 5 ingredients & an hour later , it's done . Homemade jam is always the best no matter what they say.  Great with toast, scones or even in Bakewell Tart . Talking about Bakewell Tart , I'm craving for one now !!!! Ggrrrrr

This post is linked to Little Thumbs Up event organized by Zoe of Bake For Happy Kids with Doreen of My Little Favourite DIY& hosted this month by me , Kit from I-Lost in Austen . To join this event & link with us at this post . 

Apple jam - Confiture de pommes
Adapted from HERE

1.2  kg apples -peeled, cored & thinly sliced 
800g jam sugar
1 vanilla pod -halved
1 cinnamon stick 
3 to 4 sterilized glass jar 


1)  In a large pan add all the ingredients & cook over medium heat for about 30 - 40 mins . Stir time to time with wooden spoon & cook till apples are translucent & softened . 

2)  Discard vanilla pod & cinnamon stick before spooning into glass jar . Store in the fridge up to 1 month . 

Monday, September 29, 2014

Apple , Pear & Raspberry Crumble

 My sons  made  this crumble again for dessert so here's another 'no fail'  dessert  - apple crumble .  This time round they've added some pear &  raspberries from our garden .  Another easy recipe for the weeknight to indulge with ice-cream of course ! Too bad  I don't have any ice cream left ! LOL 

This post is linked to Little Thumbs Up event organized by Zoe of Bake For Happy Kids with Doreen of My Little Favourite DIY& hosted this month by me , Kit from I-Lost in Austen . To join this event & link with us at this post . 

Apple , Pear & Raspberry Crumble
Recipe of I-Lost in Austen

Ingredients for 6
2 medium apples –peeled, cored & diced into 1 to 2cm
1 medium pear - –peeled, cored & diced into 1cm
A handful of raspberries
100g flour
40g ground almond
75g sugar
75g cold butter
6 ramekins


1)      Preheat oven to 170°C . Greased ramekins .

2)      Add some diced apples & pears together with raspberries in ramekins evenly .

3)      In a large bowl , rub in flour , sugar , ground almond & butter  till resembles breadcrumbs .

4)      Scatter buttery crumb mixture over the fruit & bake for 20 mins till golden brown . Serve with ice-cream of your choice .

Dutch Apple , Almond & Apricot Pie – Dutch Triple ‘A’ Pie

A lovely Dutch tea time treat also known as Triple ‘A’ Pie .  Triple ‘A’ for apple, almond & apricot  that were the main ingredients to make this tasty  pie .  This amazing pie consists of a nice buttery pie crust with a layer of apricot jam & rich almond filling . I really love the crunchy almond flakes & apricot glaze topping .

 I've made this pie into mini individual ones .  Because of the addition of apricot jam in this pie , I’ve reduced quite a bit of sugar for this recipe . As I do want it to be overly sweet & it turned out to be just the right sweetness for us . I’ve also made some homemade almond paste & you can use store bought paste as well . Thanks to  my friend Lannie from The Netherlands for this delicious recipe  . 

This post is linked to Little Thumbs Up event organized by Zoe of Bake For Happy Kids with Doreen of My Little Favourite DIY & hosted this month by me , Kit from I-Lost in Austen . To join this event & link with us at this post 

Dutch Apple , Almond & Apricot Pie – Dutch Triple ‘A’ Pie

Ingredients :

For the crust base :
200 g butter – room temperature
100g icing sugar (I’ve reduced to 70g)
300g flour
A pinch of salt
½ a lemon zest
1 egg
20 or 22  cm pie plate

For The filling :
3 big apples – peeled, cored & sliced
2 Tbsp apricot jam
½ of vanilla pod (Can be replace with 1 tsp vanilla extract)
½ a lemon zest
130g butter –room temperature
150g almond paste
130g icing sugar ( I’ve reduced to 90g )
3 eggs
130g flour
1 tsp baking powder
A pinch of salt

For the topping:
50g almond flakes
3-4 Tbsp apricot jam

***Homemade almond paste:
125g ground almond
152g sugar
1 fresh egg white


1)      For the base crust:  Cream butter & sugar till well combined .  Add in flour, salt , lemon zest & egg . Knead into a smooth dough & cover with plastic wrap & place in the fridge for 1 hour .

2)      For the filling : Add sliced apples with apricot jam , vanilla seeds & lemon zest together . Sift flour , baking powder with salt & set aside . Whisk butter till soft & creamy . Add in almond paste , sugar & eggs , mix well till all blended .  Fold in flour mixture till almond paste mixture well combined & fluffy .

3)      Preheat oven to 160°C & greased pie plate .

4)      On a clean  & lightly floured  surface , roll out base dough with a rolling pin . Place base dough in pie plate . Gently press the dough evenly into the bottom & sides of the pie plate . Poke the dough base with a fork .

5)      Spread evenly 2Tbsp of apricot jam onto the base dough . Add in half of the almond paste mixture & layer the sliced apples over it .  Top the rest of the almond paste mixture evenly . Sprinkle almond flakes over the top of the pie & bake for 60 mins till golden brown .  Let to cool .

6)      To finish the topping : In a small saucepan , melt apricot jam on low heat .  Brush melted apricot jam on the top of the pie & serve .

***To make homemade almond paste (marzipan) :
In a food processor ,  add ground almond , sugar & grind till fine for about 1 or 2 minutes . Add in egg white & mix with processor till form thick paste .  Store in an air tight container in the fridge . Can be store for several weeks .