GSSP's Royal Bake Sale







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Nectarine Puff Pastry Tarts



(Recipe adapted from Best-ever pastry cookbook by Catehrine Atkinson

Ingredients:

  • 225g puff pastry
  • 15g butter egg yolk
  • 450g nectarines
  • 2 tbsp caster sugar
  • freshly grated nutmeg

Instructions:

  1. On a floured surface, roll out the puff pastry to a large rectangle. Cut into smaller rectangles (size is up to you).
  2. Transfer the pastry to the baking sheet. Using a fork, score the edges of each rectangle to form a border. Chill the pastry shapes for 30 minutes. Meanwhile, preheat the oven to 200 degree c.
  3. Cut the nectarines up into thin slices. Arrange the nectarine slices in the centre of the pastry rectangles, leaving the border uncovered. Sprinkle caster sugar and a little freshly grated nutmeg onto the pastries.
  4. Bake for 12-15 minutes until the edges of each pastry case are puffed up and the fruit is tender.
  5. Transfer the tarts to a wire rack to cool slightly before removing and serving warm.

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Kuih Kodok



Bananas are not particularly cheap here in London. Reason why i made kuih kodok was due to the fact that before leaving, my aunt left behind a big bunch of golden, ready-to-be-eaten bananas. I contemplated on baking banana muffins but the amount of banana needed is quite little and i would have to bake a few dozens just to use up all the bananas. So in the end, kuih kodok is the answer!

There are a few variances out there…but i chose one based on the ingredients i have in my kitchen. I think it’s really flexible….and you can choose a recipe that will most suit your taste!

Ingredients:

  • 150g ripe banana
  • a pinch of salt
  • 1 tsp sugar
  • 5 tbsp self-raising flour
  • 1 tbsp rice flour
  • a pinch of baking powder
  • oil for deep frying

Instructions:

  1. Mash the bananas up in a bowl.
  2. Add in all the ingredients – flour, sugar, baking powder and some water. Use a big spoon and stir the ingredients so they are well blended. (the purpose of the rice flour is to give the kuihs some crunchiness.
  3. Heat up a frying pan and add some cooking oil for deep frying. Once the oil is heated, scoop up a spoonful of batter into the frying pan. Deep fry until golden brown.

Here are a few version you can consider:

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Raspberry Mini Mille-Feuille



(Recipe adapted from Best-ever pastry cookbook by Catehrine Atkinson

Ingredients:

  • 450g rough puff pastry
  • 6 egg yolk
  • 65g castor sugar
  • 3 tbsp plain flour
  • 350ml milk
  • 450g raspberries
  • icing sugar for dusting

Instructions:

  1. Line backing tray with baking paper / silicone sheet. On a lightly floured surface, roll out the pastry to a thickness of 3mm.
  2. Using a 10cm plain pastry cutter, cut out 12 rounds from the pastry. Lift the rounds on to the baking trays and prick each a few times with a fork. Chill for 30 minutes. Meanwhile preheat the oven to 200 degrees c.
  3. Bake the pastry rounds for 15-20 minutes until golden, then transfer to wire racks to cool.
  4. Whisk the egg yolks sugar for 2 minutes until light and creamy, then whisk in the flour until just blended. Bring the milk to the boil over medium heat and pour it over the egg mixture, whisking to blend. Return to the pan, bring to the boil and boil for 2 minutes, whisking constantly.
  5. Remove the pan from the heat and pour into a bowl and place a later of cling firm over the bowl to prevent a skin from forming. Set aside.
  6. To assemble, carefully split the pastry rounds in half. Spread each round with a little pastry cream. Arrange a layer of raspberries over the cream and top with a second pastry round.
  7. Spread with a little more vream and a few more raspberries. Top with a third pastry round and dust with icing sugar.

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Chicken & Chorizo Stew


This dish was a ‘use up whatever you have in the fridge”, with the internet you can easy find recipes that fits the list of ingredients found in your fridge. We bought chorizo sausage earlier to make seafood paella (paella didn’t meet the mark hence you won;t find it here on the blog =p).

We had chicken and chorizo…..so viola!!! Chicken & Chorizo stew :):)

Ingredients:

  • 2 fillets of chicken
  • chorizo sausage
  • 1 onion
  • few pips of garlic
  • 1 can of sweet corn
  • 1 can of butter beans
  • 2 cans of chopped tomatoes
  • 2 tbsp red wine
  • 3 tsp cayenne pepper
  • 2 tsp of basil

Instructions:

  1. Chop onion and garlic and fry in olive oil in a large saucepan.
  2. Once they are starting to brown, add the chicken and stir, after 1 minute add 1 tbsp or a generous glug of red wine and cover the pan. Leave for about 5 minutes and stir the chicken again.
  3. Check the chicken after another 3-4 minutes, and you can see no pink, then it’s ready.
  4. Add the remaining ingredients, including another glug of wine, and stir. Once it is boiling turn to a low heat and leave to simmer for an hour or so.
  5. Add in salt and pepper to taste.
  6. Serve with bread.

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