FROM MY KITCHEN - SAVOURY TURKEY HAM + PARSELY MUFFIN

I am beginning to love my new toy..a Pensonic cake mixer which I purchased recently using RM80 voucher  from Parkson (top up RM6.40 only).  Now I don't have to beat egg manually and certainly make my baking life much easier.  

My mom and I don't really have sweet tooth...once in a while okla! To share our same tastebuds, I would normally baked savoury stuff...including this post!

Method

1. Combine 2 cups of superfine floor, 1 tsp baking powder,  1/2 tsp baking soda, 1 tsp salt

and 1 tsp mixed herbs.

2.  In a mixer, whisk  1/2 cup yoghurt, 1/2 cup sour cream, 2 egg and 1/4 butter until  smooth.

3. Put in all the dry ingredients, diced/chopped turkey hams/bacons and chopped parsely over the batter. Mix it well.

4. Spoon the batter into muffin cups.

5. Bake for 20-25 mins till golden brown/cooked. Remove from oven and allow it to cool down.

Final product...

my mom and sista sing praises (usually they don't) on this muffin and ended up both of them ate 3 each. Those in the office also luv it. All hard sweat rewarded!

FROM MY KITCHEN - SOUR CREAM CHEESY SCONES

IN BAKING MODE ((~:~)).  I spotted my favourite scones recipe which is savoury and cheesy here ! I did slight modification on the ingredient.

Ingredients

1 1/2 cups of superfine flour

3 tablespoon corn flour

1 1/2 teaspoon baking soda

1/2 teaspoon salt

60gm butter

50gm mozzarella cheese

2 teaspoon mixed herbs (optional)

30g full cream milk

230gm sour cream

Method

1) In a big bowl, combine flour, corn flour, baking soda, salt and mozzarella cheese.

2) Add butter into the dry ingredients and mix till well combined. (I divided half  the dough and added mixed herbs).

3) Pour in sour cream and milk to form a soft dough.



(Left) half dough with mixed herbs  (Right) half dough w/o herbs



4) Shape dough into desire shape eg round, square and etc

5) Bake for 2o mins @ 210 celcius (half of my scones turned brown in colour cos'  I baked it for almost 45 minutes, thus resulted tough but edible)

With freshly baked scones from the oven and hot Nescafe, we enjoyed our afternoon tea break on a beautiful Sunday.

CHINESE NEW YEAR - PINEAPPLE TARTS

Being a foodie and also someone who love to cook, each year before the Chinese New Year I never fail to make my own pineapple tarts to share with my family and friends.

I have been using this recipe for the past few years cos' I love the skin pastry which is soft or 'melt in the mouth' type.

So here is the secret recipe which I would like to share with all of you!

Pastry skin
125 grams butter, 60 grams caster sugar, 1 egg yolk, vanilla essence, 20 grams custard flour,
40 grams corn flour, 160 grams plain flour & pineapple jam

Method
1. Beat sugar, butter, egg yolk adn vanilla essence till light n fluffy.
2. Add in flour and mix it well.

3. put the dough into a jam tart mould. Use finger to press and push the dough out. Cut the tart skin about 7 cm long

4. lay the pineapple jam balls in the centre of cut tart skin and then roll/fold it

5. Place on a grease baking tray
6. Glaze with beaten egg yolk
7. Bake in a preheated oven at 180 celcius for 15-20 mins

READY TO CELEBRATE CHINESE NEW YEAR!!~

SPICY MUTTON PUFF

It has been a long time since I wanted to try out this recipe but was afraid to do so due to the tedious steps in making the pastry which I need to follow properly. Anyway, I gave it a try and I managed to produce delicious savoury puff within an hour. My 'guinea pigs' have pre order these puff with custard cream filling for our coming gathering!

FILLING

minced mutton, boiled potatoes (diced), boiled egg (diced), curry powder + kurma ayam powder (mixed with water), ginger+garlic+onion+fresh red chilies+dried chilies (blended), curry leaves, salt+sugar+chicken granules (to taste)

METHOD

1. When oil is hot, put in blended ingredient, mixed curry powder and curry leaves and stir fried under low heat.

2. Add in mutton, diced potatoes and egg. Pour in 4 tablespoon of water and leave it to simmer.

3. Put salt, sugar & chicken granules and mix it well.

4. Set aside.

CHOUX PASTRY
300ml water, 120g butter, 1/8 tsp salt, 150g flour, 4 eggs, 2 tsp baking powder
METHOD
1. Put water, butter and salt into a small pot and bring to boil.
2. Remove from heat and add in flour.
3. Sitr and cook with low heat till it can leave the side of pot and form into
dough. Leave it to cool.

(fm right to left ...step 1 to 3)

(from right to left ..step 4-6)

4. Add eggs one at a time, mix it well till smooth and silky
5. Add in baking powder and combine it well.
6. Use a spoon to scoop the mixture/put into a piping bag and pipe mixture onto a greased baking dish

7. Baked in oven at 210 celcius for about 15-20 minutes till lightly brown. Change to 180 celcius and continue to bake for 15 minutes till golden brown.

8. Remove and leave it to cool.
9. Cut puff from the side center and stuff in spicy mutton filling.

MINI CUSTARD TART

I got the inspiration to make these mini custard tart from a friend who baked peach mini tart for a small function. Her lovely and cute tarts were 'attacked' within 10 minutes after being served on the table.

Here is the recipe with slight modification after my 'experiment'.

INGREDIENT

1) for decoration
chocolate chips & heart shape icing sugar

2) for filling
vanilla custard
(a) combine custard powder, corn flour, vanilla essence, sugar, UHT milk and water
(b) in slow fire, stir the mixture well till it ticken and set aside

3) for skin/tart shell 125g butter, 250g wheat flour, 60gm icing sugar,
1 egg yolk

METHOD

1. combine flour, sugar icing and butter in a bowl & mix it well

2. add egg yolk and vanilla essence
3. knead it well & let it rest for 1/2 hour

4) roll the dough into oblong shape
5) use a round cutter and cut the dough into circles

6. place the cut pastry into a baking tray

7. bake in oven (185 celcius) for 20 mins or till golden brown
8. remove the tart shell from the baking tray and leave it to cool
9. scoop a teaspoon of custard into each tart shell
10. decorate with chocolate chips or heart shape icing sugar

CUTE AND SWEET:-)

SARDINES PUFF

INGREDIENTS FOR FILLING

*diced onion, cut red chilies, lime juice
chilly sauce, sardines, salt & pepper to taste*

mash sardines and mix with all ingredients.

INGREDIENTS & METHOD FOR SKIN*wheat flour and butter*
1) Mix both ingredients and add water.
2) Knead it well
3) Let it rest for 1/2 hour

4) Roll the dough into oblong shape
5)Cut the dough into circles (3 in) diameter.

6)Put filling into the cut pastry
7) Fold pastry over to make a half circle and crimp at edges with a little water
8)Deep fry in hot oil until golden brown.

READY TO EAT!!!

CHICKEN SAUSAGES AND HAM QUICHE

This recipe took me about 45 mins to produce 12 chicken quiche. But, its worth the effort I put into it cos' my 'foodbins' told me its tasty and wants more:-) The final product don't look appealing as the photo was taken using my hand phone camera.

INGREDIENTS FOR SKIN/PASTRY

wheat flour (abt 200g) & butter (abt 100g)

INGREDIENTS FOR FILLING

1 piece chicken ham, 1 fried sausages, 1 boiled egg, 1/2 onions, 1 boiled potatoes,

1/2 carrot, chopped spring onion, chopped garlic, 5 tablespoon UHT milk and 1 beaten egg

METHOD TO PREPARE FILLING
1. cut and dice chicken ham, fried sausages, egg, potatoes, onions and carrot
2. heat oil in a wok and fry all the cut/diced ingredients till its fragrant
3. add in milk, salt, black pepper, chicken cube and leave it to simmer for about 05 minutes
4. when it's cooked, scoop out in a bowl and mix it with the beaten egg

METHOD TO PREPARE SKIN DOUGH
1. sift the flour into a bowl making a well in the centre
2. add in butter and mix the ingredients till it resembles fine breadcrumbs
3. add a little water at a time to combine the mixture into a soft dough
4. put the dough aside and leave it to rest for about 10 minutes

READY FOR BAKING
1. roll out the dough and cut to fit small pie
2. spoon the filling in each dough
3. cook quiches in 190 deg C oven until golden brown for about 30 minutes

TASTY QUICHE.... (apologies on the blur photo)