Mini Chicken Pie

After those cool and rainy weather few days ago , now the temperature is on the rise again pfffttt

No wonder , I'm sick .....

Not that sick , I guess , as I still can scarf down food as if there's no tomorrow lol 

But I have a runny nose and a sore throat tsk tsk 

And that's a botheration since I need to finish several scoop of my peach ice cream -__-'' 

Need to make ice cream as fast as I can eat it .....

Just before you know it , it's winter again ...

I've been meaning to bake this since last week but got sidetracked ......

Or I just can't make up my mind whether to buy puff pastry or make a tart dough ....

And eventhough my nose kept dripping while I was rolling the dough ....

I need to met the deadline or else ! lol 

My no-frills and easy peasy filling itself is worth cooking for again and again .....

Er according to me hee hee   

It's not you pie dough , it's me ! hee hee 

Practice , practice ! -____ -

Tart dough recipe from Around my French table book 

Makes one 9- to 9 1/2-inches tart shell

1 1/4 cups all-purpose flour

1 tsp sugar 

1/2 tsp salt 

6 tablespoon / 3/4 stick / 84 grams very cold or frozen unsalted butter , cut into small bits 

1 large egg 

1 tsp ice water 

* To make the dough by hand : Combine first 3 ingredients in a large bowl . Scatter bits of butter around , using your hand or pastry blender , work the butter into the flour until it is evenly distributed . Beat the egg and water together , drizzle over the dough and using the fork , toss the dough until it is evenly moistened . Using your fingertips , mix and knead the dough until it comes together . Turn it onto the work surface and form into a ball and flatten into a disk . Chill for at least 3 hours .

* Roll the dough between sheets of parchment or plastic wrap , should be about 1/4-inch thick and at least 12 inches in diameter ; transfer to a tart pan and prick the the base of the crust in several places with a fork . Chill or freeze for at least 1 hour before  baking .  

* Partially bake the dough for about 20 minutes  , either with pie weights or dried beans / or if the dough is well-chilled that won't be necessary . 

* Cool the crust completely before you fill it .

Easy peasy chicken filling : ( I just used about 1/3 of this )

200 grams chicken tenders / fillet , cut in bite-sized pieces

150 grams frozen mixed veggies

3 small shallots , minced 

1/3 cup water 

1/4 cup heavy cream 

a generous handful of cilantro , coarsely chopped

1/2 tsp chili flakes 

1/2 tsp brown sugar

1/4 tsp chicken powder 

salt and black pepper 

1/2 tablespoon tapioca starch and 2 tablespoon water , mix together 

* Season chicken with salt and black pepper , chill in the fridge for at least 10 minutes .

* Heat a nonstick pan , add oil and dump in the shallots , fry until slightly soften then add the chicken ; fry for 3 minutes ; add in the mixed veggies , another 2 minutes. Pour in the water  and the cream , add chili flakes , chicken powder and sugar let boil for 3  minutes , adjust taste . Pour in the tapioca and water mixture , stir until the sauce thickens ; set aside to cool .

***I made 3 mini pie using the muffin tin , a 5 and 2 1/2-inch oblong-shaped pies using the prepared pastry dough .

* Preheat oven to 190°C . Spoon filling into the crust , brush the rim of the crust with some of the egg wash ( 1 egg and 2 tablespoon milk , mix together ) ; top with lid ( 2 1/2-inch in diameter pastry dough) . Gently press the edge of the pie with fork to seal ; make some cuts at the surface to let the steam escape . Brush some egg wash ; repeat with the rest . Bake for 20-25 minutes or until golden brown .

I'm submitting this post to the Bake Along event hosted by Zoe of Bake for Happy Kids , Lena of Frozen Wings and Joyce of Kitchen Flavours .

Spring Onion and Garlic Pancakes

Most people I know love Chinese food .....

But then who doesn't ?

I could subsists on dimsum for days ^___^ ''

What about you ?! lol

The beauty of cooking Chinese food is the ease of preparation er some, not all ....

A few ingredients , simple seasoning and a little bit of effort ....

Just like these pancakes from one of my fave chef .....

Chop it all up , chop it all up heh !

If Anne er Yan can cook so can you !!!!!! hee hee

Squint so that you can see those several layers inside , just like puff pastry ! lol

Recipe from Martin Yan's China book

For the dough :

2 1/4 cups all-purpose flour
3/4 cup cold water , plus more as needed

* To make the dough , sift flour into a large mixing bowl ; add the water and stir with a wooden spoon until soft dough forms . Add a few more teaspoon of water if it seems too stiff .
* Turn the dough out onto a lightly floured surface and knead until it is smooth , about 5 minutes ; cover with plastic wrap and set aside to rest for 15 minutes .

For the filling :

1/2 cup plus 2 T lard or vegetable shortening
1 head of roasted garlic or 2 T of minced garlic , sautéed in a little bit oil
3 green onions , green parts only , thinly sliced
2 tsp sesame oil
1 1/2 tsp salt
1/2 cup plus 1 T vegetable oil

* Mash lard and garlic together in a medium bowl ; add green onion , sesame oil and salt ans stir until well mixed  .

------

* Unwrap the dough and cut into 15 equal portions  ; roll each piece of dough into a 1-inch -thick cylinder ; using a pastry brush , lightly oil a smooth surface with some of the vegetable oil ( I didn't do this since the lard in the filling is more than enough ) . Roll a cylinder out to a 3-by-10-inch strip of dough . ( You don't have to measure just like this , I didn't  , I just roll it in my desired thickness and width )  Spread 1 heaping tablespoon of the filling across the entire surface of the dough ; starting from one end , fold the strip of dough diagonally , as you would fold the flag , up and over the filling until you have a compact triangle of dough ( also check this easy how-to @ SERIOUS EATS ) . Pinch the seam shut and shape into a 1 12/-inch round disk . Repeat with the remaining dough and filling .
* Heat a large , nonstick skillet over medium heat ; add the half cup of oil and heat until hot . Put about half of the cakes into the hot oil ; they should not touch and fry until golden brown and crisp , flip and continue to cook the second side . Repeat the process with the remaining cakes ; adding more oil if necessary .

Meatballs and Spaghetti

Another Jamie O's recipe !

And one of  his recipes that I've been meaning to make for quiet sometime ...

Glad that I did ...

These meatballs so far are the best I ever tasted ...

Okay , besides my fave Ikea meatballs ! lol

No wonder the lovely ladies at Zoe's ongoing blog hop , Cook like a Star , love to make these .

Please check recipe @ Jamie Oliver online

This post is linked to Zoe of Bake for Happy Kids , Cook Like a Star blog hop event featuring Jamie Oliver's recipes .

Please check out other blogging friends awesome offering !

Cheese Tarts

I promised myself that the second time I'll bake some tart , the tart shell/crust would be thick ....

Well , this time it's more than thick ! tsk tsk

Unevenly thick ! Oh well ..... There's still next time  ....... -__-"

I was mumbling , okay , more like swearing while I was pressing the dough into the tart pan ...

I told myself , the way you're manhandling that dough , just don't expect a nice crumbly texture ...

Ha ! The tart gods are feeling generous that day ! lol

I tried Dorie Greenspan's sweet tart dough recipe and that thick crust is just scrumptious - just like you're eating a buttery cookies !

Oh ! The filling ?! I guess , I'll make it again and again but will add some homemade sauce or jam because on its own , it's too blah !

Just don't mind that bleh strawberry jam swirl .....

So as the spotted mint leaves ! lol

Sweet tart dough recipe from Dorie Greenspan's Around my French table book

1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
1/4 tsp salt
9 tablespoons / 126 grams  very cold , unsalted butter , cut into small pieces
1 large egg yolk

* Put the flour , sugar and salt in a food processor and pulse a couple of times to combine . Scatter butter over the dry ingredients and pulse until butter is cut in coarsely . Stir in the yolk , just to break it up , and add it a little at a time , pulsing after every addition , when the egg is in , process in long pulses , about 10 seconds each -until the dough which will look granular soon after the egg is added , forms a clump and curds ; just before you reach this clumpy stage , turn the dough out onto the work surface and very lightly knead it just to incorporate any dry ingredients that might have escaped mixing .
* I chilled the dough for an hour before pressing it into the tart pans ; prick the crust  all over and freeze for at least 10 minutes or longer .
* Preheat oven to 375° F/190°C , partially bake the crust for 25 minutes - I didn't put any pie weights as my crust was frozen solid - or until lightly golden ; cool completely before you fill it .

Cheese tart filling - recipe from Alex Goh's Baking Class - Pastry book

250 grams cream cheese
50 grams sugar
25 grams butter
1 egg
25 grams whipping cream
20 grams flour
some blueberry jam for topping

* Beat cream cheese , sugar and butter until smooth ; add in egg and mix until well blended ; add in the cream  and mix until well combined ; and add flour and mix thoroughly .
* Put the cheese filling into the prepared crust ; add some jam on top and use a toothpick to swirl it .
* Bake at 200°C for 10 to 12 minutes .

Peach Ice Cream

I've been checking out some US peaches at our local supermarket these past few days ....

No sightings yet but I've seen some big ones that costs $68 for 2 pieces pfffttttt

In fairness , those 2 are big but at that price forget it ! lol

I've been buying peaches at the wet market every summer but I never think of making some ice cream out of it .

I don't really know if those peaches are from China and compare to US peaches , are more hard/crunchier and good for snacking only , well , if it is sweet heh !

There were times when I'm lucky and bought some of it and it all turned out very sweet and a trek to the market again , bought some and then it tastes like cardboard tsk tsk It's rather hit and miss -__-'

So , another market foray , and there were loads of peaches and they look really good !

Bought some , thought of making some ice cream  , though only two tastes sweet but what's the purpose of sugar anyway ?! lol

Result ?! Okay lah ! But I want more PEACH flavor that only ripe , sweet and soft peaches can deliver ...

Recipe from The Perfect Scoop via the bookstore , copied the ingredients but didn't buy the book ...

Original instruction just Google it .......

4 large peaches , peeled and pitted
1/2 cup water
3/4 cup sugar
1 cup heavy cream
1/2 cup sour cream ( I used yogurt )
1/4 tsp vanilla extract
a few squeezed of fresh lemon juice ( I used half of a lime ) 

* Chop peaches and transfer to saucepan , add water , sugar and salt and cook for about 10 minutes
* Let cool and puree in the food processor ; add cream , sour cream , vanilla and lemon juice . Chill mixture in the fridge .
* Churn the mixture in the ice cream maker ; then transfer it to a freezer-proof container and freeze for at least 4 hours or overnight before serving .

Cheese , Bacon & Cilantro Quick Bread

If you're a regular lurker in this blog , you'll probably know by now that I really love cilantro ....

From soups - no blog post  about soup yet - pasta , biscuits , fritters , meatballs , to some Chinese dish ....

Recipe that calls for basil , thyme , sage , rosemary , chives all substituted by cilantro ! lol

And dish that don't even need some herbs , I added cilantro ....

Good thing , all dishes tastes great and it looks good as well !

Okay , don't take my word for it !

Try it yourself , well , if you like cilantro , that is !

This bread is a spin from Dorie Greenspan cheese bread and of the 3 of her recipe that I've tried , this is so far I'm most happy with !

I couldn't believed it when I check each and every slice that it has several cubed cheese in it ! lol

I'm always complaining that when I bought some cheese bread at the bakery , there were not enough cubed cheese to go around and some slice didn't even merit a speck of it ! -___-''

Maybe when I baked this , the bread gods were having a good day ! lol

Recipe from Dorie Greenspan's Around my French table book

Savory cheese and chive bread

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2-1 tsp salt , depending on what cheese and add-ins you're using  ( omitted this )
1/4 tsp freshly ground white pepper or more to taste or add a pinch of cayenne
3 large eggs , at room temp
1/3 cup whole milk at room temp
1/3 cup extra-virgin olive oil ( scant 1/3 )
1 generous cup, about 4 oz , coarsely grated Gruyère , Comté, Emmenthal or cheddar ( 4 oz grated cheddar ) 
2 oz , 1/2 cup - 2/3 cup , as above cheeses , cut into very small cubes ( 3 oz cubed cheddar ) 
3/4 cup bacon , chopped
1/2 cups fresh chives or other herbs or thinly sliced scallions ( about 2/3 cup loosely packed cilantro )
1/3 cup toasted walnuts , chopped ( optional ) ( omitted this ) 

* Preheat oven to 350°C/180°F . Generously butter an 8-x41/2-x- 2 /34-inch loaf pan .
* Whisk flour , baking powder , salt , and white pepper together on a large bowl ; put eggs in a medium bowl and whisk for about 1 minute ,until they're foamy and blended ; whisk milk and olive oil .
* Pour wet ingredients over dry and using a sturdy spatula or wooden spoon , gently mix until dough comes together , don't over-mix , stir in cheese , grated and cubed , herbs , walnuts and whatever add-ins you're using ; you'll have a thick dough - turn dough into the prepared pan .
* Bake for 35 to 45 minutes or until bread is golden and a skewer or a knife inserted in the center comes out clean .

Blueberry Cheesecake

It's been months since I haven't made some cheesecake .....

I know , I know , it's calorific but in moderation .....

So , here's another one to make my ever expanding tummy well and truly satisfied , who cares if it increases another inch ?! Ouch ! lol

For recipe , please click cherry , blueberry , strawberry and kiwi cheesecake link .

I made an attempt of layering the blueberry cheesecake batter but the result are not that good pffffftttt

Two-nuts Chocolate Torte

Jamie O says it's the best chocolate nut thang around .....

But I guess I'll be much more happier if I used milk instead of dark chocolate ^__^''

It's very chocolatey and I only used 63% ( cocoa solids ) chocolate chips !

One of the nice thing about this cake is the texture , all nuts and no flour so every bite tastes of nuts and chocolate and another plus - it's not sweet ....

Sort of flourless chocolate cake but in my opinion , way better ......

Now , if only I used milk chocolate ! lol

Recipe from Jamie Oliver's The Naked Chef book

***I made half of the recipe and used 6x6-inch square pan

Serves 8

150 grams shelled and peeled almonds
150 grams shelled walnuts , finely ground
300 grams best-quality cooking chocolate ( 70% cocoa solids )
1 heaped teaspoon best-quality cocoa powder
255 grams butter
100 grams caster sugar
6 large free-range eggs , separated
salt

* Preheat oven to 190°C / 375°F  . Line the bottom of a 8 or 10-inch tin with a piece of parchment paper before buttering the bottom and the sides then dusting with flour .
* Place the nuts into the food processor and process up until finely ground . Then add the chocolate and cocoa and blend for 30 seconds to break up the chocolate . Put to one side in a separate bowl . Add the butter and sugar to the food processor and beat until light and fluffy ; add egg yolks one at a time then mix together with the chocolate and nuts .
* In another bowl , beat the whites with a pinch of salt until they form stiff peaks ; gently fold the whites into the chocolate mixture . Pour mixture into the tin and bake in the preheated oven for an hour . To test if the torte  is cooked , insert a toothpick or a tip of the knife for 5 seconds ; when removed it should be reasonably clean . Serve with whipped cream , ICE CREAM or crème fraîche .

This post is linked to the blog hop event , Cook like a Star featuring Jamie Oliver's recipes , hosted by Zoe of Bake for Happy Kids

Cherry ( licious ) Ice cream

Summer is such a thirsty business ......

I'm so happy and very delighted when I saw loads of lusciously delectable cherries at our local market

I thought after those gorgeously cheap cherries early this year , the next time I'm going to see cherries again will be next year ....

Just like Maltesers , which I just can't stop eating that the last time I baked cookies that calls for malted choco , there were not just enough to use ! Good thing choco chips as a sub were just as good ^__^''

Cherries like Maltesers are one of those food that once you pop , you just can't stop er that's Pringles hee hee

So did I use fresh cherries ?!

Nah !

Fresh cherries are for snacking  ! Okay ! Okay , there were not enough to make this batch of ice cream lol

I got a standby , canned cherries , which I bought last year just in case , you know ! -__-'  pfffttttt

Recipe idea stolen from Sherry Yard's Strawberry Ice Cream

1 can / 439 grams dark sweet cherries in heavy syrup , I used S&W brand
2 1/2 tablespoon sugar
generous tablespoon lime juice
1 tablespoon cherry brandy , I used Bols
pinch of salt
scant cup of heavy cream
2/3 cup whole milk
50 grams each of milk and white chocolate chips

* Combine the first 5 ingredients in a medium saucepan , cook for 10 minutes ; stirring from time to time until the mixture are very soft . Let cool and transfer to a blender or food processor and puree until smooth ; - I got a cup of cherry puree from this cooked mixture - add the cream and milk and blend until smooth . transfer to a bowl and chill for at least an hour .
* Pour the mixture in an ice cream maker and churn ; add in the choco chips after the last minute of churning ; transfer to the freezerproof container and freeze overnight .

Stuffed Tofu and Eggplant / to ( Flower ) Market , to Market !

I've posted about it several months ago but it's worth posting it the second time around .....

It's simple and easy to prepare , delicious and most of all it's cheap !

It's a ubiquitous Hongkong street  food but I prefer eating it with rice .

I've forgotten how to call it in Cantonese - my 3 translator are MIA ^-^'' , maybe it's also called yong tau fu , I googled it and that is what Google spewed out ! lol

Mine's more like topping though as I just spread the minced fish evenly on the top of  tofu and eggplant and pan-fried it .

If you can't find minced ( dace ) fish , you can use minced pork or shrimp or a combination .

Went to Flower Market few days ago , it's just few walks away er more like at the end of our building pfffttt

Ah !!!! Basil ! If only I don't have a black thumb ! tsk tsk 

Hungry ?! Don't worry ! There are some bakeries/resto around ! lol

Poor chicken ! Mmmmmmmmm !