mycookerygarden

Clearing vegetables and eggs from the fridge. So, voila, made some quiche. The filling - toman fish fillet, cucumber, carrot and garlic. Had to cook the fish first (bake) in order to remove the bones. Improvised short crust pastry from (more than) half a slab of salted butter (about 150g?), all-purpose flour, a few tablespoons of semolina and tapioca flour. The crust turned out ok. Milk and eggs for the liquid filling, and I managed to use up the sides of the parmigiano cheese near the rind. Muffin sized quiches for easy portion control.

Cranberry raisin bread with some chia seeds and sesame seeds. Hardly taste the chia seeds but the sesame seeds added a nice roast-y taste to the bread when bitten. 2nd rise (proofing), 1st rise was in the fridge. Separately baked the bottom (our of tin) for a while to let it brown. Texture was a bit dense, was in a rush to finish baking before Pilates class at 9:30am.

Profiteroles - cream puff- I want to learn how to make choux pastry. http://www.bbcgoodfood.com/recipes/1162666/mums-best-profiteroles 8 Jan 2017 First attempt, not fluffy, dense texture, very little puff. I think the egg was mixed in when the roux had not cooled enough and all-purpose flour doesn't cut it as well. Will use bread flour next time. The pumpkin cheese cream is wonderful, though. Mashed up steamed pumpkin, mixed in cream cheese, caster sugar, vanilla essence and then, whipped in some cream to lighten up the texture. Add sugar and cheese to taste. Small puffs Pumpkin cheese cream When will I make the 2nd attempt?

First made sago gula melaka in secondary school HomeScience class. Now, I can make it using muffin trays - it's just the right size for a dessert serving. Should soak the sago first before boiling with lots of water. Stir con stan tly. Turn off the hea t, cover and let t he residual heat cook the sago pe a rls thoroughly to the centre (abo ut 5-10 mins). Then, use a sieve to strain the cooked sago and wash with cold water to remove excessive starch. Wet the muffin tray first (for easier removal later), then pack the sago into the muffin tray to be refrigerated. Prepare the santan with some salt and melt the gula melaka with a little bit of water. Assemble or let your guests have their fun with the santan and gula melaka. https://kwgls.wordpress.com/2014/06/25/a-3-ingredients-simple-dessert-with-awesome-tastesago-gula-melaka-puddings-%EF%BC%88%E6%A4%B0%E7%B3%96%E8%A5%BF%E7%B1%B3%E9%9C%B2%EF%BC%89/ Sago, gula melaka and santan - heavenly taste The santan has coated th...