Monday, October 1, 2012
I usually eat them as fruit, two bites and they're gone. Or in a salad as a component with goats cheese. No, I don't peel them like some people do. Such a waste !!
For a change, I decided to bake them - A delightful tart with buttery casing. This dessert is perfect for autumn, serve warm from the oven or at room temperature with or without a dollop of whipped cream.
Tuesday, August 7, 2012
I'm spending alot of time in the garden where time seems to pass so quickly. Most of you will surely agree with me, the more plants you put into your garden, the more time you have to spend to maintain them. Regardless what they are - shrubs, flowers, vegetables, etc. Even an apple tree needs care. Ever so often, I was close to ordering a tank/truck load of cement and pave the whole garden then cover the whole area with artificial grass for the sake of a green view for the neighbours should they get inquisitive about a cement truck in my backyard !!
I am still catching up on posting some receipes which are still in 'draft' status, some new receipes for the coming semester courses, more photos, etc etc etc........
The word Sommer Holiday does not exist in this year's itinerary.
I do not own any QUICK MEALs cook book - Most of my daily meals are quickies. So here I share with you my quickie tart. It is similar to Portuguese Tart but with a typical asian touch.
Friday, May 20, 2011
Look at the thickness - 1 stem weigh at least 350g. Rhubarb season is short. How short ? Generally, soon as strawberry appears, it's arrivedeci rhubarb. What I usually do is, cut the trimmed rhubarb into 2cm (1 inch) pieces, pack them into 1kg bags and deep freeze them. Imagine....having rhubarb compote in winter. The tartness will make your toes curl and straighten afro hair at the same time.
Sunday, August 1, 2010
- 1 roll flaky pastry
- 400 ml whipping cream (2 tubs Schlagsahne)
- 5 eggyolks
- 1 heap tsp cornflour
- 180 gm sugar
- grated lemon peel
- 1/2 tsp vanilla essence (see this post)
Roll out pastry and sprinkle generously with flour.
Roll it up firmly with like a swissroll/log and divide into 12 pieces.
Flatten each roll (not sideways) with the swirl on top, roll out to about 10-12cm diameter.
Dust muffin pan generously with flour and gently press pastry to fit.
Place in fridge while proceeding with the filling.
Preheat oven to 250°C.
Place all ingredients in a saucepan. I used a plunger (Stabmixer) to whisk till well combined.
Cook over medium low heat, uncovered, stirring constantly with wooden spoon till custard starts to thicken.
Remove from heat immediately but continue to stir to make sure the custard is smooth.
Spoon custard into pastry cases and bake in preheated oven for 20-25 minutes or until pastry is golden and custard is firm.