Saturday, August 31, 2013

Egg Tarts

Egg Tarts
Adapted from DessertzHouse

Ingredients for 12 tarts
For butter pastry
140g butter
½ an egg
70g icing sugar
200g flour

For egg filling:
70g sugar
150 ml water
2 eggs
40 ml full cream evaporated milk
1 tsp vanilla extract (optional) 

1)      Mix all the butter pastry ingredients together & knead till forms a dough . Cover the dough with plastic & refrigerate the dough for 20 mins or more. 

2)      For the egg filling: Bring to a boil both water & sugar till dissolved .  Leave to cool .
3)      Preheat oven to 200°C . Once the dough is ready to use , press the dough into greased individual tart moulds using your thumbs .  The top edges should be slightly higher than the mould . Add milk & eggs into sugar water & mix till well combined . Sieve the egg mixture before pouring into prepared moulds . Fill up with 3/4 of the mixture in each mould . Bake for 15 to 25 mins .

Submitting this post to Little Thumbs Up event organised by Zoe from Bake For Happy Kids & Doreen of  My Little D.I.Y . This month's host is Yen from Eat Your Heart Out & she has selected EGG as the theme .  

Friday, August 30, 2013

Girdlebuster Pie (Nigella Lawson)

Girdlebuster Pie
Adapted from Nigella Christmas cookbook

Ingredients :
For the crust base
400g graham crackers ( I’ve used speculoos)
170g soft butter
¼ cup bittersweet chocolate, chopped or chips ( I prefer using chopped chocolate)
¼ cup milk chocolate chopped or chips

For the ice cream filling
1 quart coffee ice cream 

For the topping :
1 cup golden syrup
½ cup packed soft light brown sugar
6 Tbsp butter
Pinch of salt (optional )
2 Tbsp bourbon
½ cup heavy cream

1)      In an electric mixer, process graham crackers (speculoos) with butter, chocolate pieces till it forms a damp but still crumb like clump.

2)      Press evenly the crumb mixture into a 20 cm pie dish & form a lip of cracker crumbs a little higher then the dish .  Freeze it for an hour & let ice cream soften enough to scooped by placing it in the refrigerator . Spread the ice cream onto the crumb mixture & smooth evenly . Cover in plastic wrap & replace in the freezer .

3)      For the topping : In a sauce combine syrup, sugar, salt  & butter & let it melt over low to medium heat, before turning it up & boiling for 5 minutes. Turn ooff the heat & add in bourbon, letting it hiss in a pan .

4)  Add in cream & stir to mix into a sauce. Leave to cool . Once the the sauce is cool( not set cold) , pour it over the ice cream pie . Place the pie back in the freezer . Once frozen, cover with a plastic wrap again .  ( can be freeze for up to 6 months) 

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Submitting this post to Cook Your Book #3 event hosted by Joyce of Kitchen Flavours


Coffee Chocolate Croissants ( Nigella Lawson)

Coffee Chocolate Croissants
Adapted from Nigella .com

Ingredients :
1 all butter ready to rolled puff pastry sheet
Any chocolate of your choice (dark, milk or coffee chocolate )
1 egg lightly beaten
1)      Preheat oven to 220°C .  Roll out the ready to use puff pastry sheet & cut it into triangles (as show below) .  Put the wider part of the triangles facing you & the pointing part away from you . 

2)      Break off small pieces of chocolate place on pastry triangle about 2 cm up from the  wide end nearest you .

3) Carefully roll from the chocolate loaded end towards the point of triangle & you'll have a straight croissant . Seal it by pressing with your fingertips & curl it around into a crescent . Place croissants on a lined baking tray & brush with egg wash . Bake for 15 minutes till golden brown & puffy .

Tuesday, August 20, 2013

Peanut & Wasabi Sesame Seed Brittle (Nigella Lawson)

Peanut & Wasabi Sesame Seeds Brittle
Adapted from Nigella .com

100g salted peanuts
100g caster sugar
50g wasabi flavored  sesame seeds


1)      Add sugar in a sauce pan & melt it on low heat .  Shake the pan a little as the sugar & till sugar starts to clump together . From greyish / sliver colour then it’ll starts to turn caramel color .  

2)      Once the sugar darkens a little into camarelly & shimmery , add in peanuts .  Pour the caramel mixture onto a  baking tray lined with greaseproof paper . Spread it evenly & topped with wasabi sesame seeds .  Let to cool & set as hard as rock . Once harden you can break it with hands & enjoy!

Linking this post to Cook Like A StarCook Like Nigella Lawson event hosted this month by Joyce of Kitchen Flavours & Anuja from Simple Baking . This event is organized by Zoe from Bake For Happy Kids . 

Puff Pastry Egg Basket

Puff Pastry Egg Basket

Ingrédients :
Puff pastry
6 eggs
1 sliced scallion ( I’ve used sliced leek)
Grated cheese ( I’ve used  Comté cheese)
Salt & pepper
Muffin tin


1)      Preheat oven to 180°C & greased muffin pan . Place a sheet of puff pastry in each greased muffin tin . Push it down gently & leave a little puff pastry comes out on the top to create  basket effect . 

2)      Add in grated cheese & sliced scallion on the bottom of each pastry basket . Crack an egg in each basket , sprinkle salt  & pepper . You can top with more cheese & scallion .  Place in the oven & cook till puff pastry turn golden brown & the egg is cooked to your preferred doneness .  Serve warm .

Linking this post to Little Thumbs Up event hosted this month by Yen from Eat Your Heart Out . This even is organized by  Zoe of Bake For Happy KidsDoreenof My Little D. I .Y.  This month’s theme is all about EGG

Thursday, August 15, 2013

Gruyère & Wasabi Cheese Brioche Braid (THB)

I’ve never tried a savoury brioche before & WOW ! What an amazing discovery  !  Alice from I Love. I Cook. I Bake has selected this brioche recipe for us at The Home Bakers  to try out .  What a great pick, Alice !  This event is organized by  Joyce  from Kitchen Flavours & we’re currently baking from Lou Sheibert Pappas’s Coffee Cake cookbook .  I simply love this rich buttery ,cheesy brioche with lovely soft  texture .  This is not only a keeper recipe but an easy one too .  Just mix everything together except the shredded cheese & proof for 1½ hour . Punch it down , cover & chill overnight .  The next day just knead a little till soft & add in shredded cheese . 

 Wasabi cheese from The Netherlands

I’ve divided the dough into 2 & added half of the gruyere cheese . And the other half I’ve added my favorite cheese, Wasabi cheese .  I must say that the one with gruyere has more intense flavour (tastier) than the Wasabi cheese .  Wasabi cheese is quite mild compared to   gruyère so I reckon that a good aged or matured cheese is better for taste wise . I’ve also topped with some Wasabi coated sesame seeds on the wasabi briad  !  Yes, I’m really into Wasabi ! LOL  For full recipe , please hop over to ALICE . For more lovely briad of this recipe from all the members of THB .. HERE

  Wasabi Cheese Brioche Briad

Wednesday, August 7, 2013

Hazelnut Maamoul – Ma’amoul fourré aux noisettes (Ramadan special)

   Wishing all  my Muslim friends & readers a Happy Eid-Al-Fitr  . 

Hazelnut Maamoul – Maamoul fourré aux noisettes
Adapted from Recettes By Hanane

Ingredients :
300g flour
100g ground almond
100g powdered sugar
180g softened butter
2 egg yolks
3 to 4 Tbsp milk

For the filling :
150g ground hazelnut
50g icing sugar
1 tsp cinnamon
1 tsp orange blossom water


1)      Preheat oven to 180°C . Combine, flour, almond, sugar  & yolks in a large bowl .  Cut the butter in with your fingers till crumbly .  Gradually add in 3 Tbsp of milk till forms a soft dough .  Place in the refrigerator . 

2)      For the filling : Combine ground hazelnut, icing sugar & cinnamon . Gradually add in orange blossom water till form a soft paste . Roll into 18g balls each . 

3)      On a lightly floured working top roll the dough into 30g ball each .  Press the ball into disk & add the filling in the center & seal the dough by gathering the edges .  Stamp or using a zester to shape them . Place them on greased pan & bake for 20 min . 

Kunafa (Ramadan special)

Adapted from Awesome Recipes 
Ingredients :
350g kathafi  (shredded phylo dough)
1-1/2 cup melted butter
1-3/4 cup Ricotta cheese
1 cup shredded Mozzarella
½ cup sugar
½ cup milk
3 Tbsp semolina
Chopped pistachio for ganishing

Rose water syrup :
1-1/2 cups sugar
1 tsp rose water
2 tsp lemon juice
1 cup water


1)  Bring water & sugar to a boil , reduce heat . Add in lemon juice & rose water  . Simmer till all sugar dissolved about 5 to 10 mins . 

2) Preheat oven to 180°C & grease ramekin of a 20 cm pie pan .  In a large bowl add in kathafi & melted butter .   Mix all thoroughly . 

3)  Spoon HALF of the  katafi mixture &  press  evenly  onto the bottom of the 20cm greased pie pan or ramekin .  Set aside . 

4)  For cream filling :  Combine Ricotta , Mozzarella cheese & sugar .  Heat milk in a sauce pan on low heat for about 1 min .  Stir  in semolina & cook for 30seconds . Remove from heat & add in cheese mixture . Stir well till well combined .  Pour cheese mixture on kanafi crust & spread evenly .  Topped with remaining kanafi mixture & make sure that it covers all the cheese mixture .  Bake for 40 to 45 mins if you’re using a pie pan till golden brown . Bake only 30 to 35 min for ramekin .  Let to cool for about 30 mins before inverting the Kunafa onto a serving plate . Ganish with chopped pistachio &  serve with rose water syrup .