My first Quiche

To think that I literally spent my own money to do the filling, but to get no annoyed and uncivilized roller coaster emotion in me today, I'd say it's worth it!

The Quiche family below have 2 kinds of fillings, though they all look the same (silly me for forgetting to put different topping to differentiate which one is which). But anyway, the fillings are either chicken sausage sauteed with mushroom and onion with the hint of sun-dried tomatoes and basil, or vegetarian style, sun-dried tomatoes and pine nuts topped with chopped basil leave. And not to forget the expensive stuff, I used Gruyere cheese! Yes, off course it's yummy (it's still sinful) and it's definitely not salty.

It's The Tart Week

Sweet and cute tarts to please your eyes and tastebuds...

Cream Puffs and The Gank!

Another week of puffing the pastry :).

Another Round of Puff Pastry...

Another week of puff pastry. This time we did it in the French way. Easier than the Brit method, but alas, we had to do it with butter, which was another different story. From top to the bottom are: Cream Horne or Canolli, Fruit Slice and Napoleon:

Puff Pastry

My first practical training in the baking school. Today we made puff pastry. The good thing about puff pastry is that we can make lots of kinds of variation out of the same piece of dough. Even the scrap dough is very useful to make yummy snacks. Though the prospect of me getting slimmer at this stage is greatly diminishing, one just got to try what one makes, correct?

So without further ado, here are the result of today's labor of love:

In order by row from left to right (Fruit purse, Apple Turnover, Tuna Pastry, Palmier)

Double Choco Chip Muffin

March 09 is started with the sweet aroma of double choco muffin coming out from my oven. Baked to perfection, the muffins are so round and fluffy! I literally cannot hide my joy when these cute muffins come out smoking from the oven.

Fairly easy to make. Basically you just substitute 20gr out of your total flour with coco powder and instead of 1 cup of dry fruits, add on 1 cup of choco chips and fold all together... If only baking hotel cakes is this easy...

Luffa with Mi Soa

Ingredients:

100 gr Luffa (It's Oyong), peeled and sliced evenly - it's about 1 or 2 piece
5 gr Ebi, washed and chopped to small pieces
200 gr Mi Soa (or Somen), boiled and strained - about 2 packet
5 cloves garlic, chopped (I like more garlic, so usually I put more than 5)
Seasonings: Sugar, White pepper, Salt to your taste

1. In a wok, heat up oil with high fire, stir fry garlic and ebi until fragrant
2. Put in the sliced Luffa and stir fry until rather soft
3. Put in the strained Mi Soa and quickly season it with the seasonings
4. Keep stir frying until the seasoning is evenly distributed

For me personally, I like this dish to be as dry as possible. If I can make it happen, I want the Mi Soa a bit crispy too on the outside. But, you can make it like a soup too. Just add more water or chicken stock and definitely add more seasoning to balance the liquid.