Saturday, 30 March 2013

Baked Mini Custard Apple Tarts



Mini baked custard apple tarts
 I can never pass up a recipe with apples.  This one has a baked custard combined with the apples which gives a great creamy taste to the fresh apples.

If you don't want to go to the trouble to make the mini tarts, you can always adjust and bake in one tart pan. If friends are coming over, the mini tarts makes the pies look extra special.

This recipe makes 10 mini tarts or one large 20 cm tart.



Dough
175 grams flour
90 grams cold butter (unsalted)
25 grams almond powder
70 grams powdered sugar
pinch of salt
35 grams eggs

1. Sift the flour and salt into a bowl. Cut the butter into small cubes and mix with the flour using a pastry cutter (use a food processor if you have one).  Butter should be well mixed with the flour.  
2. Sift the powdered sugar and almond powder and add to #1 and mix with the pastry cutter. Add in the egg and mix well. 
3. Shape dough into a ball and  cover in plastic wrap and put in the refrigerator for at least 1 hour before using. This dough becomes soft very quickly so do not handle too much when rolling out.

Filling
4 medium to large size apples

1. Peel and slice the apples. Put 1 tablespoon of butter into a frying pan and lightly cook the apples for about 10 minutes until they just lightly soft. Drain the liquid and put into a bowl when finished cooking.

Custard
250 grams milk
1/2 vanilla bean stick (remove the inside of the vanilla bean or use vanilla essence)
60 grams sugar
50 grams egg yolk
25 grams flour (sifted)
25 grams butter
25 grams fresh cream (36%)
Roll dough to fit tart pans
Fill with apple slices
2 eggs 
50 grams raisins

1. Combine the sugar and  egg yolks in a bowl and mix with a whisk.  Add in the flour and mix.  Put the milk in a sauce pan with the vanilla bean filling and heat until just boiling. Add milk to the egg mixture and stir then pour back into the sauce pan and heat until it becomes thick. Mix with the whisk while heating. After it becomes like custard consistency, remove from the heat and add the butter.
2. Pour into a bowl and cool for about 10 minutes.  
3. Mix the fresh cream and 2 eggs in a bowl. Add to #2 above and add in the raisins.  Mix with a whisk.

Putting Together
1. Roll out the dough and cut to fit the min tart pans. Fill each pan with slices of apples. 
2. Pour the custard mixture over the apples. 
3. Bake at 170 degrees Celsius for 45 minutes until well browned. 

Cover apple slices with the
custard mixture
Dessert is ready!

Sunday, 24 March 2013

Quick Delicious Mini Chip Scones

Some of the recipes that I have posted on the site are complicated and some are easy. This is one of the easy ones -- super easy and fast.

I've added mini chocolate chips and candied orange peel to this recipe. Both of these add just the right amount of zing to make a good scone  a great one.

Feel free to substitute your favorite dried fruit or nuts for the chips or orange peel.




Recipe 
Makes 8 -10 pieces

150 grams flour
50 grams bread flour
10 grams baking powder
50 grams butter
1 egg
60 grams plain yogurt
8 grams sugar
40 grams chocolate chips
50 grams candied orange peel

1. In a bowl, sift the flours and baking powder. Cut the butter into small cubes and mix into the flour with a bench scraper or use your fingers to thoroughly mix the butter.
2. Add in the egg, sugar and yogurt. Use the bench scraper to mix everything together well. Add in the chocolate chips and candied orange peel. Mix.
3. Roll into a ball and cover with plastic. Put in the refrigerator for 30 minutes before using.

4.  Split the dough in half. Flatten one piece of dough on a smooth surface to about 5 cm high. Use a round cutter and cut pieces of dough. Cut the other half of dough next.
4. Put cut pieces on a baking pan and brush each with milk before baking.
5. Bake at 180 degrees Celsius for 18 minutes.
6. The recipe should make 8 - 10 pieces depending how thick you roll out the dough.









Tuesday, 19 March 2013

Citron Breakfast Biscuit

A new breakfast treat
Citron topped biscuits

As  I am sitting at the computer typing this, the plate of biscuits is near me and I can smell the lemon from them. I have to resist temptation since I have already eaten one after dinner and my tummy is already too large :)  Today was the first warm spring day we have had and I enjoyed opening the windows and baking with the fresh air coming in.  Unfortunately, I know that this perfect temperature will not last and soon we will be sweltering in summer heat.
Anyway, here is the recipe.
 
250 grams flour
13 grams baking powder
30 grams sugar
 3 grams salt
zest of 1 lemon
90 grams unsalted butter
20 grams lemon juice
1 egg (mixed)
110 grams fresh cream
2 lemons for decoration
 
1. Thinly slice the 2 lemons and put in a sauce pan with 2 tablespoons sugar and just enough water to cover them. Bring to a boil and cook for about 15 minutes. Strain and dry on a paper towel.
 
2. Sift the flour and baking powder into a bowl. Cut the butter into small cubes and mix with the flour using either a dough scraper or with your fingers (use a food processor if you have one). When well mixed, add the sugar, salt, lemon zest & juice and mix. Add in the egg and cream. Mix until everything is well combined. Put on a board and lightly knead together. Form into a ball and cover with wrap. Put in the refrigerator for 20 - 30 minutes before using.
 
3. To prepare, lightly flour a flat surface. Take the dough and use your hand to flatten it to about 3 cm. Use a small circle (about 5 -6 cm) to cut the each piece. As you have extra dough, roll into a ball again and flatten to cut more pieces. Put each piece on baking sheet.
 
4. Before baking, brush each piece with milk and place a slice of the lemon on top. Sprinkle each lemon piece with sugar. Bake at 180 degrees Celsius for about 25 minutes until lightly browned.
 
Brush with milk before
putting the lemon slice on top
then sprinkle with sugar before baking

Sunday, 17 March 2013

Sweet Caramelized Rice Pudding


This recipe is a variation of traditional rice pudding. The extra added taste is caramel.  Since it looks a bit fancier than other rice pudding which is cooked in a big dish, this can easily be served on fancy dessert dishes.

Usually in rice pudding recipes we use leftover rice which has been in the refrigerator. Well, if you want a tasty dish cook fresh rice :)

Here you go for the recipe.

Makes enough for 6 ramekins

120 grams uncooked rice
500 grams milk
1 vanilla bean
zest of 1 orange
50 grams sugar
30 grams butter
25 grams raisins
2 egg yolks


Pour the caramel into each baking dish
Caramel
100 grams sugar
30 grams water

1. Clean the 6 ramekins before making the caramel and be ready to fill them once the caramel is ready.
2. To make the caramel, combine the sugar and water into a sauce pan and heat until the sugar water is melted and starts to turn a light brown. Remove from the heat quickly after the sugar turns brown since it will burn very quickly.
3. Pour the hot caramel into the 6 ramekins evenly.









Rice Pudding

1. Boil the rice in 2 cups of water and cook until just softened. Strain to remove the water.
2. Boil the milk in large flat fry frying pan and add the inside of the vanilla bean (slice the vanilla bean down the center and remove the black filling and add to the milk) and add the orange zest and sugar. Add the cooked rice to the milk and lower the temperature to medium heat and stir until the liquid is reduced.
3. Put in a bowl and mix in the butter with a spatula then add the egg yolks and raisins. Pour evenly into each ramekin. Place all of the ramekins in baking pan filled 1/3 with hot water. Bake at 180 degrees Celsius for 20 - 30 minutes until lightly browned on top.
4.  When you remove the baking dishes from the oven, cool in a pan of ice water for about 10 minutes then turn each each piece upside down onto a serving dish.

Add the raisins to the rice and milk mixture
These desserts look nice enough to stand on their own

Veggie Pound Cake


This recipe is similar to pound cake
 but it is filled with vegetables

If you need a good idea for something tasty to accompany a soup or salad, this pound cake filled with veggies is the answer. Of course, it is not as sweet as the usual pound cake but the process for making it is the same.
 
I used chopped carrots, eggplant, red pepper and zucchini for this cake.
 
Recipe:
Fits 1 pound cake pan
 
125 grams flour
5 grams baking powder (sift together with the flour)
100 grams butter (softened)
3 eggs mixed
30 grams sugar
pinch of salt
zest of 1 orange
zest of 1 lemon
50 grams chopped & cooked carrots
50 grams chopped and fried zucchini
50 grams chopped and fried eggplant
50 grams chopped and fried red pepper
 
1. Prepare the loaf pan by either lining with baking paper or lightly butter and flour it. 
2. Mix the butter in a bowl with a whisk. Gradually add the eggs in portions. Add the sugar and continue to mix with a whipper. Add in the flour and salt and mix together with a spatula.
3. Add in the lemon and orange zest. Combine all of the cooked vegetables in a bowl and add 1 tablespoon flour and mix with spoon. Mix together with the rest of the cake mixture.
4. Pour into the loaf pan and bake at 170 degrees Celsius for about 45 minutes.Test with a toothpick to ensure it is done.
5. After cooling for about 10 minutes, remove the cake from the pan and let cool completely.
 
Sliced and ready to serve