Apple Tart

This is a recipe which required very minimum types of ingredient. With just pastry sheet, apples, butter and sugar (you can omit the extra ingredients in my recipe), an appetizing apple tart will be ready in short time perfect for your afternoon tea.


Ingredients:


Dough:
1 piece of 32 cm diameter puff pastry sheet

Filling:
4-5 apples depending on the size [peeled, cored (save peels and cores), and sliced]
40g unsalted butter, melted
2 tablespoons sugar

Glaze:
Peels and cores from the apples of your filling
1/2 cup sugar
1 teaspoon ginger zest (optional)
1 lemon zest (optional)
2-3 tablespoons lemon juice (optional)
Few dashes of cinnamon powder (optional)


Method:

1. Press your pastry sheet against a 28 cm round baking pan. Heat oven to 210 degrees Celsius.
2. Overlap apple slices on dough in a ring up to the side of the pan. Continue inward until you reach the center.
3. Brush half of the melted butter over apples.
4. Sprinkle one tablespoon of sugar over apples before folding any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.
5. Brush the remaining melted butter and sprinkle another tablespoon of sugar over dough edge.
6. Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 to 50 minutes).
7. While waiting for your tart to cook you may start preparing your glaze. Put reserved peels and cores in a large saucepan along with 1/2 cup sugar, grated ginger, lemon zest, lemon juice and cinnamon powder. Pour in just enough water to cover the peels and cores; simmer for 25 minutes or until you get the result of a few tablespoons of thick syrup. Strain your syrup.
8. Remove tart from oven. Slide it out from baking pan and let it cool on cooling rack for at least 15 minutes.
9. Brush glaze over tart, slice and serve.


Do not thaw your pastry sheet too early. Only line your baking pan with the pastry sheet when all the ingredients for your filling are ready. It will be hard to arrange your apples when the sheet becomes soft under room temperature.

You may use more sugar and butter in step 3 to 5. But we find the sweetness of our reduced sugar version to be perfect.

I add some extra ingredients (lemon zest, ginger zest, lemon juice and cinnamon powder) to the glaze as I am fond of food with stronger flavour.

Do remember not to put too much water when u prepare the glaze. It will take longer time for it to achieve thick syrup form.

Let the tart cool on cooling rack before brushing your glaze. Do not over-brush your tart to avoid it turning soggy.


Adapted from:
http://smittenkitchen.com/2007/11/simplest-apple-tart/

Easy Peach Tart

This tart is so easy to prepare that it becomes our regular snack (we alternate between savoury quiche and sweet tart) on train when we travel out of Lausanne.


Ingredients:

150 g half cream
1 egg
1 envelope vanilla sugar (13 g)
Zest of 1 lemon
1/2 tablespoon corn flour
Canned peach slices (I rinse away the syrup)
1 sheet of 32 cm pre-made pie crust (pate a gateau)


Method:

1. Press your pie crust against a 28 cm round baking pan. By using your kitchen scissors, cut the excess crust.
2. Prick a few times on your crust using a fork.
3. Arrange the peach slices on your crust.
4. Mix the rest of the ingredients (half cream, egg, vanilla sugar, lemon zest and corn flour) in a bowl. Pour mixture onto your pie crust. The egg-cream mixture will cover your peach slices.
5. Bake in preheated oven of 220 degrees Celsius for 35-40 minutes.


1. You may replace peach with apple or any other fruit that seems suitable.
2. Do not forget about the lemon zest. The fresh taste of lemon certainly tempts you to have another slice.

Basic Quiche Recipe

Thanks to the availability of puff pastry dough in local store, a piping hot meal can be easily prepared in a short period of time. This simple yet delicious recipe is especially useful when you would like to take a break from the kitchen.


Basic Quiche Filling:

3 eggs

200 g Creme Fraiche (Fresh Cream)/ Plain Yogurt (Greek Style)
50 ml milk

Salt and pepper to taste


Optional Ingredients :
BaconOnionHalf boiled broccoliSpinachMushroomFrozen peasPotatoGround beefCheese
Salmon
Pumpkin
Leek
Garlic

You may create different types of quiche out of this recipe. Just slightly stir fry or parboil your ingredients before adding in the egg mixture.

Pastry Dough:
Puff pastry (store bought)

Baking Time & Temperature:
220 degree celsius for 30-35 min or until the egg mixture sets

Method:

1. Line your baking pan with the thawed pastry sheet, as if making a pie crust. Poke holes with a fork all over the pastry.

2. Saute your ingredients with some oil. For my quiche, I used some leftover bacon, white onion, mushroom, potato and frozen peas. Put aside and leave to cool.

3. In a big bowl, combine 3 eggs and milk with a tub of Creme Fraiche, add pepper and salt, and whisk till you get a smooth batter. To have a flavourful quiche, you may want to add cheese to the egg mixture.

4. Spread your sauteed ingredients from Step 2 evenly on the base of your crust.

5. Slowly pour in the egg mixture.

6. Bake your quiche in preheated oven of 220 degree celcius for 30-35 min or until the egg mixture sets.

7. Remove the quiche from oven and let it cool on rack for 5 minutes before serving.


Adapted from:

http://thelittleteochew.blogspot.com/2009/05/quiche-lorraine.html

http://thescarfer.net/blog/2008/05/06/smoked-salmon-leek-and-mushroom-quiche/

Beef Pie

牛肉酱材料:
1. 400g牛绞肉
2. 两粒洋葱,切丁
3. 一条胡萝卜,切丁
4. 些许蘑菇粒
5. 蒜头茸
6. 4汤匙pasta酱/ tomato puree
7. 些许牛肉上汤/ 水加些许鸡精块
8. 些许红酒
9. 调味料 (黑胡椒粉, 胡椒粉, 盐, 蚝油, Italian herbs)
10.一汤匙面粉

牛肉酱做法:
1. 用少许油爆香洋葱和蒜头， 炒至洋葱成透明状
2. 加入牛绞肉炒至香，加入胡萝卜丁, 蘑菇粒
3. 加入红酒，翻炒至差不多汁干
4. 加入牛肉上汤，Pasta酱和调味料, 小火慢慢焖
5. 焖到要收汁时，加入面粉，使汁成浓稠状

马铃薯泥材料:
1. 600g马铃薯泥 (Russet Potatoes)
2. 少许牛奶
3. 鸡蛋一粒
4. 些许牛油
5. 芝士碎 (Parmesan cheese)
6. 盐和胡椒

马铃薯泥做法：
1. 用水来煮熟马铃薯
2. 马铃薯软了用叉子压烂，加入盐, 胡椒粉, 牛油, 芝士碎
3. 之后加入少许的牛奶和一粒蛋搅拌均匀


Beef Pie 做法：
1. 牛肉酱倒入烘盘里
2. 上面铺上马铃薯泥
3. 撒上芝士碎
4. 200度烘烤至薯泥成浅褐色即可（大约半小时）


Adapted from:
http://ohbin.blogspot.com/2009/05/ohbinshepherds-pie.html

Alternative reference:
http://www.channel4.com/food/recipes/chefs/gordon-ramsay/shepherds-pie-recipe_p_1.html

Fruit Tart

Ingredients

Serves 8 - 10

Pastry

• 113 g butter, cold, chopped into pieces
• 1 1/2 cups (195 g) flour
• 2 tablespoons sugar
• 3 egg yolks
• 1 pinch of salt
  

Custard

• 2 egg yolks
• 1/4 cup (50 g) sugar
• 1/4 cup (50 g) flour
• 20 g of flour + 20 g of cornflour (optional)
  
• 1 cup milk (full fat)
• 2 teaspoons vanilla extract
• 3/4 tablespoon (10 ml) liqueur (Grand Marnier, Brandy, Kirsch) (optional)
  
  

Topping

• 3/4 cup apricot jam
• 1 tablespoon of water
• 1 tablespoon Grand Marnier or water or combination of the two (can also use other liqueurs)
• various fresh fruit (or tinned)

Directions

1. To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal; stir in sugar and egg yolks; press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes; preheat oven to 375°F (190°C - 200°C) .
2. Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan; trim edges; place sheet of foil into pastry and fill with pie weights or dried beans; bake 20-25 minutes in middle rack; remove foil and beans and bake a further 5 minutes; allow to cool.
3. To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in saucepan until almost boiling; remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a 'skin' from forming) and allow to cool completely.
4. To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart. Heat apicot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Allow to cool completely.
5. Serve the same day of making. Refrigerate any leftovers.

Source:
http://www.recipezaar.com/recipe/Fresh-Fruit-Tart-101823
http://www.joyofbaking.com/FruitTart.html

Mini Fruit Tart

Ingredients

Pastry dough

250g plain flour 1 tbsp milk powder 50g castor sugar Pinch of salt 170g cold butter, cubed 1 small egg, lightly beaten ¼ tsp vanilla essence

Custard filling

200ml fresh milk 100ml whipping cream ½ tsp vanilla essence 1 egg yolk 1 egg 50g castor sugar 20g plain flour

Fruit topping

Some mango slices Some strawberries, hulled and halved 1 kiwi, sliced A few canned peaches, slices ½ cup canned longans, well drained

Apricot gel (combined)

2 tbsp apricot jam 3 tbsp water

Method
Sift flour and milk powder into a mixing bowl. Stir in sugar and salt. Cut butter into flour with a pastry cutter until mixture resembles fine breadcrumbs. Add beaten egg and vanilla essence and mix to a firm dough. Wrap the pastry in a plastic bag and chill for 30 minutes.

Roll out pastry between two sheets of plastic wrap. Line small tartlet cases with the pastry. Prick the base and chill for 20-25 minutes. Bake in preheated oven at 180°C for 20-25 minutes.

To make the filling: Heat the milk and cream together with the vanilla essence. Once the mixture is warm, remove from the heat (cover to prevent a skin forming). Beat the egg and egg yolk with the sugar until pale and fluffy. Sift in the flour.

Bring the milk and cream to just below boiling point. Pour into the egg mixture and stir vigorously, then strain the mixture into a non-stick pan. Bring to a boil stirring constantly (to prevent the base from being burnt). Simmer for 1-2 minutes until the mixture thickens. Remove and leave to cool completely.

Source from:
http://kuali.com/recipes/viewrecipe.asp?r=3256

苹果酥派 Apple Pie Puff Pastry Style

1. 青苹果 400g （切小粒）

2. 肉桂粉2茶匙

3. 糖40g

4. 无盐牛油20g

5. 蜀粉1茶匙

做法：

1. 苹果切丁加入糖，煮至糖溶化苹果变软.

2. 加入奶油，肉桂粉和蜀粉炒至浓稠状即可.

3. 依照个人喜欢的size，把酥皮割成长方形.

4. 把馅料铺在里头，酥皮对折.

5. 之后用叉子压边封口（两面都要压）扫上蛋液.

6. 用烤箱180c烤 大约20分钟或至金黄色即可.


贴心建议：

1. 现成酥皮有分内和外，比较粘的向内，比较干掉向外，弄错了就很难封口了。

2. 苹果还没炒到时候看似很多，一变软后，会缩水，若要做大量的，记得把食谱加倍

3. 苹果的重量是去皮，去籽之后的重量。

Source from:
http://ohbin.blogspot.com/2009/08/as-simple-as-123-ohbin-carrefourohbin.html

Curry puffs with chicken & potatoes

Ingredients

(A) Pastry
400 gms all purpose white flour
150 gms butter

1/2 tsp salt
Some iced water
Flour for dusting

(B) Filling
200 gms chicken breast – cubed
4 medium-large potatoes – peeled and cubed
1 large onion – diced
1 tbsp curry chicken powder
1 tbsp beef rendang powder
1 tsp chicken stock
50 ml water
Salt & pepper to taste
Oil for deep frying

Method

1. Mix the spices with some water until it forms a paste. In a wok/pan, fry the paste with some oil until fragrant. Add in the potatoes and onions, and fry for 2-3 minutes before adding in the cubed chicken. Fry until the chicken is cooked.
2. Add in the water, chicken stock, salt & pepper to taste, cover and cook until the potatoes are soft. You may need to add more water if necessary – keep an eye out. You don’t want your filling to burn before the potatoes are soft.
3. Once the potatoes are cooked, continue frying the filling until it’s dry. Be careful not to burn it. When ready, dish out to cool thoroughly.
4. Prepare the pastry by mixing (A). On a floured surface, divide the dough into equal portions and roll out the portions into circles measuring 12 cm in diameter and a thickness of about 2mm. You don’t have to be this accurate – this is just a gauge. Place about a teaspoon or more (estimate as you go) of the filling, fold carefully, pinch the edges to seal and create a flute edge by folding in the edges.
5. When finished, deep fry these in hot oil until golden brown. Serve warm as is.

NOTE: You can actually keep the extras in the freezer for a month – just deep fry the puffs (after you’re done filling and sealing them) for one minute or so (the curry puffs won’t be golden brown which is okay), dish out, cool and freeze. When you want to eat them, just take out from the freeze and deep fry them directly (do not thaw) until golden brown,


Source:
http://thescarfer.net/blog/2009/06/03/curry-puffs-with-chicken-potatoes/

Tarte aux epinards

1. Utiliser une pate a gateau ronde abaissee et une plaque d'env 28cm de dia.
2. Disposer la pate sans retirer le papier sulfurise sur la plaque et piquer plusiers fois le fond.
3. Parsemer de 3 c. a soupe de parmesan rape. Reserver au frais.

Garniture:

1. Faire suer 1 gros oignon hache menu dans un peu de beurre pendant env. 3 min.
2. Ajouter 500g d'epinards en branches haches grossierement, couvrir et etuver. Laisser refroidir.
3. Melanger 1 dl de demi-creme, 1 c. a soupe de farine et 2 oeufs, assaisonner avec 1/2 c. a cafe de sel, un peu de poivre et de noix muscade. Melanger avec les epinards.
4. Incorporer 100g de gorgonzola coupe en des et repartir ce melange sur la pate.
5. Cuisson env. 35 min dans le tiers inferieur (en bas) du four prechauffe a 220C. (200C pour un four a chaleur tournante).

Egg Tart Recipe

INGREDIENTS (Nutrition)

• 1 cup confectioners' sugar
• 3 cups all-purpose flour
• 1 cup butter
• 1 egg, beaten
• 1 dash vanilla extract
• 2/3 cup white sugar
• 1 1/2 cups water
• 9 eggs, beaten
• 1 dash vanilla extract
• 1 cup evaporated milk

DIRECTIONS

1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
2. Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

FOOTNOTE

Whole milk will work as a substitute for evaporated milk.

Apple Pie on a Sunday Morning ~ 05.04.2009

I baked this apple pie on a Sunday morning before the steamboat appointment at Rafael's apartment.

Dough (Pate Gateau) 32cm - Migros
Demi Cream - 250ml
Sugar - ??g
Citron Zest
Vanila Essence
Apple - 3
Baking pan - 28cm

The apple pie was delicious. It tasted a bit soft when first taken out but turned great in the evening. Good try!!