Quiche Lorraine

Lovely delicious quiche you won’t regret making. I’ve made this twice over the past week and it’s so much better than all the outside ones I’ve ever had. From the all butter crust, to the filling chocked full of natural cheeses, bacons etc, it’s just lip-smacking good. Recipe (for 9.5 inch round fluted tart pan…

Minced Beef Pies

These are individual portions, very satisfying as a one dish meal or served with salad on the side. I made the crust with a combination of butter and olive cooking oil for better flavour, easier handling and crumbly mouth feel. The filling is a bit of agaration (add as I cook) recipe and you should…

Egg Tarts

Made these custardy and jiggly traditional egg tarts. Added almond flour to the tart shells to make the crust more fragrant and crumbly. When baking the egg tarts, there’s a need to stand by the oven to ensure the eggs don’t balloon, collapse and over baked to a rubbery texture. Recipe (makes 12 ) Shell…

Easy Baked New York Cheesecake

A very easy recipe. There’s no issue of cracks at all. I used top heat only for the last few minutes to give it a brown top. Best part of the taste is the refreshing lemon juice that cuts through the creamy cheese. Recipe (6″ round tin) Base 125g digestive biscuits 60g melted butter Cheese…

Lemon Tart (II)

Goes to show how much I love lemon tarts, when I have a (II) for a recipe. There are now also 2 recipes for the tart shell. Both are buttery and handles well, just different methods in making. Tart 1 is crunchier. Personally, I prefer Tart 2 for the almond aroma and crumblier texture. Recipe…

Nutella Tarts

The Nutella is baked to set, so you can easily stack them up in containers. The Nutella will hold its shape. The tricky part is in the right temperature to bake the Nutella, too low it won’t set even after 30 min, too high and it will crack and melt. The tart base is a…

Melt in the mouth Pineapple Tart

Love this easy yummy recipe. Very soft crumbly and buttery texture. After many many trials, I realised double egg-washed closer to the end of baking is best. Covers any tiny cracks that may have formed, and gives a lovely golden hue. Recipe (adapted from Nasilemaklover, makes 50) 50 balls of pineapple paste, 8g each 175g…

Traditional Mooncake (Easy)

I call this recipe easy, because this is absolutely the first time I am making mooncakes in my life. I opted the easy way out and used  store bought paste. I also did not use any salted egg yolks. My eggwash is also another easy step of just using a full beaten egg and nothing…

Pineapple Tarts

Been so excited the whole weekend with making my very first pineapple tarts. Am happy with how they turned out, learn lots, and also overcame some fears. Before we start, the pastry is not melt-in-the-mouth, it is old school and has a bite to it. It handles very well, pre-baked and after bake. No problem…

Pineapple Jam/ Filling

Start with choosing a just ripe pineapple and do 2 at a go. Doing 1 is just now worth the effort and you can only make maybe 30 tarts. Don’t remove the core because it will add to the fibrous texture. Don’t remove the juice either, it’s full of flavour, so just patiently boil to…