7'' Mushroom & Bacon Quiche

Seem like my customer likes my quiche with sweet pastry as he orders again hehehe
He says just a last order before I go back to Malaysia, well of course I am happy, what a nice feedback for me^^
This is an 7'' quiche, with mushroom and bacon.
I am putting a lot of mushroom and bacon, combine with the savoury egg custard it is just perfect!
Well, for return customer I always give them a better deal as I really appreciate their business and I will always welcome them when they are back again hehe

Look at the bacon and mushroom, not sure whether everyone has tasted quiche with sweet pastry shell or not but I can tell you the taste is special and extraordinary than using savoury pastry.
I like it, this is acceptable for some people but as you know sometimes savoury also combine very well with a bit of sweetness :)

During the baking, the quiche rise up and pop up just like the picture, cute yea? 

Cut and ready to be picked up by Wayne hehe
He requested it to be cut so I done that for him, another chance for me to snap
on the cross section kekeke :p

Bacon & Mushroom Quiche + Pandan and Peanut Butter Swiss Roll

I remember when I was working in Langham, I used to work overtime just to bake tons of quiche for a function.
Before that, I thought quiche should be pronounced as "kirsh" hahaha
But well at least I learnt how to make a quiche now hahaha

Quiche is actually a savoury tart, with your choice of meat or you can have it vegetarian as well.
It is not hard in making quiche but when you are doing the egg filling, I guess its hard to measure how much seasoning like salt to be put in.
Not that I am lucky but everytime the quiche I make just taste right hahaha

With mushroom and bacon inside.

My customer also order a swiss roll, a pandan swiss roll with peanut butter.
Not many people has eaten swiss roll of this flavour before, so it sounds so cool
to them when I mention Pandan & Peanut Butter Swiss Roll.

My mum always buy this one from her friend, thats when I know this and decided
to sell this swiss roll of this flavour.
You will never know how would it tastes like when pandan and peanut
link together, they just combine so great together!

For this time, I am using sweet shortcut pastry for the shell, so it tastes sweet on the shell
and savoury filling in the middle.
 It tastes good actually, sweet and savoury sometimes go very well
together hehe :)

Dozen of Egg Tarts for Wayne

This is my first order for egg tarts! And also new customer!
Although it is only a dozen but I really enjoy making this at home :)
Whole house smell like egg tart coming out from the oven~~~

And he also given me a positive feedback, he says he likes and this is such a good thing that I want to hear during CNY :)
I personally also like this egg tart with soft and pudding like filling, and also with the crispy pastry that I make by myself at home :)
Wish all of you have a prosperous CHINESE NEW YEAR 2012, stay healthy and happy :)

Egg Tart

My first egg tart attempt, I have decided to make egg tarts for my guests that are coming
over for xander's early birthday celebration party. Who doesn't love egg tarts??????
I am using the recipe from
www.foodsze.com
which is one of my favourite food blog ^^
You can visit it for different kinds of delicious recipe and get some new ideas
for everyday cooking :)

I am using my own short crust pastry recipe, 
which is ratio 1:2:3 - castor sugar : butter : flour, plus 1-2 large egg.
Normally I am using 300g of flour and adjust the ratio for other ingredients, you should be able to get enough dough and even extra for next time use.
You can freeze the pastry in freezer and keep it up to 2 months just in case you have extra :)


You can find the working method of the pastry under the shortcrust pastry section - the lemon meringue and lemon brulee pie. You shall no have any problem is doing it ^^
Adjust the amount of egg and flour if the dough is too dry or sticky.


The egg tart filling recipe from www.foodsze.com.
This egg tart recipe is just so good, very creamy and pudding-liked
texture with right amount of sweetness and egg taste^^

I seldom make tart goods, so I guess I might be having a little bit problem in getting
the pastry perfectly into the aluminium tart case.
Once I roll out my pastry (cold and firm) and cut them with a round cutter (the one which suits the size of you aluminium case perfectly, usually it should be bigger than the case.)
Anyways, I slightly grease the case before I line the pastry into the case so that you can get
the egg tart out easily without any difficulties.
I also chill the ready case in fridge for around 1 hour before the next step.

At first when I make the egg tart filling, I am thinking its a bit runny that I imagine, but probably it is just how it should look like.
I strain the filling before I begin pouring them into the pastry case because sometimes the egg might not be properly mix and you still can see the unbeaten egg yolk and whites.

I pour the filling into the cold pastry case until it is 90% full, not very full as I know it would rise up a bit in the oven and you don't want to see anything spilling out from the tart case when you bake them in the oven hahahahahaha.

Bake them at 180 degrees celcius for 25 minutes, and they are ready when you touch the middle surface and feel them a bit bubbly :)
Let them to cool down for at least 20 minutes before you tap them out from the aluminium case, make sure you do it gently and do not break the egg tart! 
It should come off easily if you did grease the aluminium case at the beginning.
ENJOY ^^

Lemon Meringue & Lemon Brulee Pie

Jerome is organising a BBQ in his house today, so I have decided to make some desserts to bring over.
I never make attempt on meringue tart, so today I made a large lemon tart with meringue on top.

Thought there will be 15 pack, so I made 2 tart pies which the other one is Lemon Brulee Tart.

With shortcrust pastry, I dont use the recipe from website as
I have experience that somehow they dont work properly or you can say its of a bad recipe.
The recipe that I tried from website last time results in very bad texture, cant even roll it nicely, it breaks when I am trying to lift it to the tart case.

The best ratio I have used is :
 flour:butter:sugar = 3:2:1


I am using 300g flour + 200g butter+ 100g sugar and 2 medium eggs. Always adjust the amount of eggs and flour if the dough if too dry or sticky.

Of course, there's lots of way of doing it. And I prefer cream butter and sugar method.
This is what I get, nice and soft dough.

Before using, I slightly flatten it in a disc shape and wrap it in cling wrap, chill it for half an hour in fridge.
If you have bigger amount, them divide it to 2 or more so that would be easy when you work on it later.
And definitely need lesser time in fridge before the next step.

A MUST step: dust you bench, dough and rolling pin with some flour to prevent sticking.

Around 0.5-1 cm thickness would be great, you don't want thin pastry that gonna break when you lift it or thick pastry that result in slow cooking and bad eating texture.
Make sure you roll in evenly.

Next step is tricky, lifting the rolled dough onto your tart case.
Usually I lift it with my rolling pin, it always depends on the room temperature and the dough I can say.
After you did this, fit the dough into your tart case gently but firmly, trim off any excess part around the edges with a small knife.

This is what you get ^^

Put them back into the fridge before the blind making for around 20 mins.

Then, pock with holes by using fork or knife, this is to allow air escaping.

Put on your baking sheet and tart weight, then its ready to bake in preheated oven.
I do take it out from oven after 15-20 minutes, remove from tart case and blind bake for another 10 minutes again, just to make sure the pastry is cooked well and evenly.
It kinda hard to get out the one with rectangle tart case though :( almost break it

I am having 2 different recipe for the filling of the tart, basically they are almost the same, both lemon based.
I don't why I make 2 recipes, should have used one recipe for both.

Out from oven, firm to touch on the middle indicates that its done!

You can see, the tart is still remain in the case, this is because its very hard to get it out.
And when its hot, its gonna break easily because of the long rectangle shape.
So I didnt risk it.
I cool both of them in the fridge until they cool down completely before any further steps.

Meringue, just some egg whites and sugar.
I mix it until hard peak though, for easy piping and firm looking.

The most exciting part! hehehehehehehe

DONE ^^ AND ENJOY!

I hope the people like it. You can keep them in fridge or at room temperature prior to serving, the meringue gonna stay for at least 1 day :)


I am very Happy with what I did today, another valuable lesson for me :)