Mini 'Tatin' Apple Tart by Chef Ricardo Larrivee

Taken from Astroview September 2011

Taken from www.foodnetwork.ca

Ingredients:

• 130 gm puff pastry
• 1 cup sugar
• 1/2 cup water
• 4 apples, peeled, seeded and cut in 3/4 inch cubes

Method:

1. Place rack in the center of oven. Preheat oven to 200'C. Butter 6 ramekins or a six-cup muffin tin
2. Roll out the pastry. Then using a cutter of the same diameter as the tin or ramekins, cut out 6 circles. Place on a sheet and refrigerate
3. In a skillet, bring to boil the water and sugar until the sugar starts browning. Add the apples and let it simmer for 10 mins, stirring frequently
4. Put the apples and syrup evenly in the muffin tin or ramekins
5. Next, place the pastry over the apples and bake for 15 to 20 mins until the pastry is golden
6. Let this cool for 2 mins before removing it from the tin or ramekins
7. Serve hot with vanilla ice-cream and caramel if desired 

Note: If tarts are baked in ramekins, remove and place directly in plates

You can also view it here:
http://www.foodnetwork.ca/recipe/mini-tatin-apple-tarts-with-caramel/7888/

Black Macaroons by Chef Chuck Hughes

Taken from Astroview September 2011

Taken from www.cookingchanneltv.com

Ingredients for the macaroons:

• 2 cups almond powder
• 2 cups icing sugar
• 4 egg whites
• 2 cups sugar
• 2 cups water
• black food colouring

Ingredients for the cream of butter:

• half of the syrup from the macaroons recipe
• 4 egg yolks
• 1/2 cup cold butter, cubed
• 1 tsp vanilla extract
• 1 egg

Method:

1. In a food processor, mix the almond powder and icing sugar until it resembles a very fine powder. Add 2 egg whites and process until smooth. Add the food colouring and mix
2. In a pot, bring the water and sugar to a boil and cook for 15 mins
3. Using a hand mixer, beat the remaining 2 egg whites until soft peaks form. Then slowly add in half the hot syrup and continue beating until firm peaks form and the meringue has cooled
4. With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated
5. Fit a piping bag with a 1 cm round tip and pipe the batter onto baking sheets. Tap the underside of the baking sheet to remove air bubbles. Dry at room temperature for 1 hour to allow skins to form
6. Meanwhile, for the butter cream, bring the water and sugar (from the macaroons recipe) to a boil and cook for about 4 mins
7. Using a hand mixer, tip in the egg yolks and crack in 1 extra egg. Pour the remaining hot syrup on the egg yolks while beating. Beat until cooled, light and fluffy
8. Add the butter and vanilla and continue beating until smooth
9. Bake the macaroons in a 120'C oven for 20 mins. Rotate the baking sheet after 10 mins for even baking
10. Remove macaroons from oven and allow to cool. Then pair macaroons of similar sizes, and sandwich with 1/2 tsp of the filling

You can also view here:
http://www.cookingchanneltv.com/recipes/chuck-hughes/black-macarons.html

Crazy Creature Brownies

Makes 20 brownies. Taken from Astroview January 2010.

Picture googled

Ingredients:

• 1 1/4 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter or margarine
• 1/2 cup unsweetened cocoa powder
• 1/2 cup cholesterol-free egg substitute
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 cups all-purpose flour
• 1 cup low-fat buttermilk
• 3 cups powdered sugar, sifted
• 1/3 cup orange juice, apple juice or fat free milk
• food colouring (optional)

Method:

1. Pre-heat oven to 350'F. Line 15x10 inch pan with foil, extending foil over edges. Spray foil with nonstick cooking spray
2. Combine sugar, butter and cocoa powder in large saucepan. Cook over low heat until butter is melted
3. Cool sugar mixture for 5 mins and stir in egg substitute
4. Add vanilla, baking soda and baking powder; mix well. Alternately add flour and buttermilk, stirring until well blended after each addition. Spread into prepared pan. Bake for 20 mins or until a toothpick inserted into center comes out clean
5. Cool completely. User foil to lift brownie out of pan. Remove foil and place brownie on cutting board
6. Cut in shapes with 2 to 3 inch animal shaped cookie cutters. Place on wire rack over waxed paper
7. Combine powdered sugar and orange juice in small bowl. Tint with food colouring, if desired. Spread over brownies. Decorate as desired. Let stand about 20 mins or until dry

Tri-colour Raspberry Tart by Anna Olson

Taken from Astroview February 2010. Makes one 8" tart.

Ingredients for the crust:

• 1 cup unsalted butter, room temperature
• 1/3 cup sugar
• 4 egg yolks
• 1 2/3 cups all purpose flour
• 1/3 cup cocoa powder
• 1 tsp salt

Ingredients for the filling:

• 6 oz bittersweet or semisweet chocolate, chopped
• 3/4 cup whipping cream
• 1 tsp vanilla extract
• 1 tbsp brandy
• 1 egg

Ingredients for the topping:

• 3 cups red, black and golden raspberries

 Method:

• For crust, cream butter and sugar together. Then, stir in egg yolks, adding one at a time
• Sift together flour, cocoa and salt and add to the butter mixture. Mix until dough just comes together
• Shape dough into a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling
• On a lightly floured surface, roll out dough to just over 1/4 inch thickness. Line an 8 inch removable bottom tart shell with dough, trim edges and chill for 20 mins
• Prick the base of the pastry with a fork and bake for 18-20 mins in a 350F oven. Allow to cool
• To prepare the filling, start by reducing oven temperature to 325F
• Placed chopped chocolate in a large bowl. Heat the cream and pour over the chocolate. Let it sit for a minute then stir slowly. Add in vanilla and brandy
• Whisk an egg in a small cup then stir into the chocolate mixture
• Pour this into shell and bake for 12 mins. Let cool for 15 mins, then chill for 2 hrs
• Top with fresh raspberries up to 3 hrs before serving

Strawberry White Chocolate Cookies by Chef Nirmala

Taken from Astroview October 2009

Ingredients:

• 200gm plain flour
• 1 tbsp corn flour
• 1 tbsp ground almond
• 125gm butter
• 50gm castor sugar
• 1/2 tsp strawberry paste

Method:

• Mix flour, corn flour and ground almond
• Mix butter and sugar, then add the mixed flour
• Add strawberry paste to dough
• Shape with a cutter and bake for 25mins at 180’C

For decoration:

• Melt 100gm white chocolate and drizzle over the cookies. Sprinkle with castor sugar

Shrimp Sandwiches

Taken from Asian Food Channel: Perfect Day, Astroview August 2009

• 2 tsp ginger, grated
• 1 tsp garlic, grated
• 1/2 chili, chopped and deseeded
• 1 lime zest
• 1 – 2 lime juice
• 125 ml olive oil
• Salt
• Sugar
• Black pepper
• 1/2 bunch cilantro
• 8 radishes, cut into wedges
• 1 avocado, cut into bite-size pieces
• 285 gm shrimps, unpeeled
• 1 bunch rocket
• 1 bag salad mix
• 10 slices of toasted bread
• Mayonnaise

Method:

1. First, mix in a bowl the grated ginger, garlic, lime juice and zest and the chopped chili

2. Then gently pour in the olive oil while whisking at the same time. Season the vinaigrette with salt, sugar and black pepper. Divide the vinaigrette into 2 bowls

3. Add the chopped cilantro, radishes, avocado and the unpeeled shrimp to the first vinaigrette bowl. In the other vinaigrette bowl, toss the rocket and the salad mix

4. Next, spread mayonnaise on 2 slices of bread. Place some of the salad mix on the bread and the shrimp-avocado mix on top of the salad mix. Sandwich and enjoy!

Serves 5

Tuna Quiche by Jenny Chin

Taken from the Malaysian Women’s Weekly November 2004

Preparation: 1 hr 20 mins; Bake: 40 mins; Serves 4 – 5

Filling:

• 2 tbsps oil (use corn oil or any vegetable oil)
• 2 small onions, sliced thinly
• 3 eggs
• 1 cup F&N Evaporated Milk
• 1 tsp ikan bilis stock granules
• Pepper and salt to taste
• 185 gm x 1 tin chilli tuna
• 185 x 1 tin chunky tuna in water, drained
• 2 small tomatoes, diced
• 1 small red chilli, sliced
• 1 stalk spring onion, sliced thinly
• 1/2 tsp oregano

Short-crust pastry:

• 250 gm self-raising flour
• 1/2 tsp salt
• 120 gm margarine
• 1 egg yolk
• 3 – 4 tbsps water
• Flour for dusting

1. To prepare short-crust pastry, sift flour into a mixing bowl. Add salt and margarine. Using your fingers, combine ingredients together until they resemble breadcrumbs

2. Add egg and water, and using a fork, toss gently to mix and moisten to form a dough. Press the dough into a ball. If it’s too dry add more water, 1 tsp at a time. Lightly flour a cool worktable. Put dough on table and knead until it feels pliable and can be easily peeled off the table. Put dough in a bowl and cover with plastic wrap. Allow to sit for at least 30 mins

3. Preheat oven to 180’C. Line a 20 cm quiche pan with greaseproof paper and grease the sides lightly with margarine. Roll out the dough into the quiche pan. Use a fork to prick the bottom of the pastry and bake blind (without any filling) in the preheated oven for 10 mins. Remove and allow to cool. Keep the oven heated at 180’C

4. Meanwhile, prepare the filling by heating oil in a pan and stir-frying sliced onion for 1 to 2 mins or until brown. Remove and set aside

5. In a bowl, beat eggs and F&N Evaporated Milk. Add ikan bilis stock granules, pepper and salt. Mix chilli tuna with drained tuna chunks

6. Fill the prepared quiche crust with mixed tuna and diced tomatoes. Pour in egg mixture and add fried onions, sliced red chilli and spring onions

7. Sprinkle oregano on top and bake in the preheated oven for 30 – 35 mins or until a skewer inserted into the centre comes out clean

Chicken, Mushroom and Leek Pie by Cynthia Low

Taken from Sunday Metro, The Star 8th May 2011
Serves 4 to 6

Rough puff pastry (makes enough for 1 pie crust):
125 gm plain flour
A pinch of salt
125 gm butter, at room temperature but not soft
75 - 100 ml ice-cold water
Extra flour for rolling the pastry

Method:
Sift the flour and salt together into a bowl. Chop the butter into small chunks, add them to the bowl and rub into the flour with your fingers (there should still be small lumps of butter visible in the mixture)
Make a well in the centre and pour in about 2/3 of the cold water, mixing until it forms a firm rough dough,adding extra water if needed. Cover with cling film and refrigerate for about 15 mins.
Sprinkle some flour onto a chopping board and tip the dough on top. Lightly knead it together and press it into a smooth rectangle.
Roll it with a rolling pin until it is about 1 cm thick. Do not worry if streaks of butter are visible.
Fold the top third of the dough down to the centre, then the bottom third up and over that. Give the dough a quarter turn and roll out again to 1 cm thick.
Fold again, cover with cling film and chill again for at lest 15 mins before rolling to use.

Chicken, Mushroom and Lee Pie:
1 kg boneless chicken thighs
3 tbsp plain flour
1 1/2 tsp ground black pepper
Salt to taste
Olive oil
1 leek, sliced thinly (use white part only)
4 rashers of bacon, chopped
250 gm mushrooms sliced
350 - 400 ml chicken stock
1 tsp chopped fresh or dried thyme leave
3 tbsp chopped coriander
1 sheet of frozen puff pastry thawed
1 egg, lightly beaten

Method:
Remove any skin and fat from the chicken and chop it into bite-sized pieces.
Place flour, pepper and salt into a large bowl and toss the chicken pieces in it until well coated.
Heat around 2 tbsp olive oil in a frying pan or a heavy bottomed saucepan, and brown the chicken pieces in batches over medium heat until they are golden brown. Remove the chicken from the pan and set aside.
Add a little more oil to the pan followed by the sliced leeks, bacon and mushrooms. Cook over medium heat, stirring often until they soften and start to brown.
Return the chicken to the pan and add half the stock. Once it starts to boil, add the rest of the stock until the chicken is almost covered. Add the herbs, then turn down the heat and allow it to simmer for around 35 mins, stirring occasionally until the chicken is cooked and the mixture is thick and creamy. Remove from the heat and allow to cool for about 20 mins.
Pre-heat the oven to 180'C.
Place the chicken into a pie dish (about 5 cm deep) so that the filling comes almost to the top of the dish. Brush the top edges of the dish with beaten egg, then place the thawed pastry sheet on top. Press the edges down to seal, then make slits on the top of the pastry.
Brush the top with the beaten egg again and bake for about 30 mins or until the pastry is golden brown and crisp.

Peanut Butter & White Chocolate Blondies by Rachel Allen

Taken from Astroview July 2009

100gm butter
150gm crunchy peanut butter
1 tsp vanilla extract
175gm light golden sugar
1 egg
75gm white chocolate (chopped)
125gm plain flour
1 tsp baking powder
Icing sugar or nuts of your choice

Method:
1. Use a wooden spoon and beat the butter and peanut butter together until it is light, soft and creamy. Add in the vanilla extract
2. Add sugar and egg. Beat the mixture slowly at first and then speed it up until it turns light and creamy
3. Stir in the white chocolate pieces. Also sift in the plain flour and baking powder and mix well
4. Line a baking tin with grease proof paper and butter the sides around the edges. Pour mixture into the tin and spread it out evenly, ensuring that the top is smooth
5. Preheat oven to 170'C and bake for between 25 - 30 mins
6. Stick a skewer in to check if it is ready - it should come out clean. The blondies should look golden brown on top and the centre will be just set. Allow blondies to cool in the tin and once cooled, remove it from the tin and cut them into squares
7. To decorate, sprinkle chopped nuts or icing sugar over them and serve!

Nestle Corn Flakes Lemony Square

Taken from Nestle Corn Flakes serving suggestions

Makes: about 5 dozens

Crust:

85 gm butter

85 gm brown sugar

1 1/2 tsp vanilla essence

80 gm plain flour

1 1/2 cups Nestle Corn Flakes, blended finely

25 gm dessicated coconut

2 eggs

Topping:

100 gm caster sugar

1 tbsp lemon rind

5 tsp grated lemon peel

80 gm mixed fruits, cut into pieces

35 gm toasted dessicated coconut

Cool icing sugar, optional

Method:

1. Line a 20 cm square tin with foil. Allow foil to extend slightly beyond edges, greased

2. Cream butter, sugar and essence until fluffy

3. Fold in flour, stir in Nestle Corn Flakes and coconut. Press crust mixture into prepared tin

4. Bake in a preheated oven at 175’C for 12 mins or until edge lightly brown. Remove from oven; cool

5. Meanwhile beat eggs until foamy. Add sugar, lemon juice and lemon peel

6. Stir in mixed fruits and coconut. Then spread topping over crust

7. Bake again in preheated 180’C oven for 10 – 25 mins or until top begins to brown. Let it stand in pan for 10 mins

8. Loosen edges with sharp knife. Grasp foil edges and lift out of pan. Cut into squares when hot and dust with icing sugar, if used

Cherries for Mommy

Taken from F&N Evaporated Milk

Pie crust:

300 gm plain flour, sifted

1 tbsp icing sugar

1 tsp salt

125 gm cold butter, cubed

90 ml cold water

Custard:

3 eggs

3 egg yolks

125 gm castor sugar

1/4 tsp salt

500 ml F&N Evaporated Milk

2 tins pitted dark cherries in syrup

4 tbsps corn flour, mixed with 8 tbsps water

Method:

1. To make the pie crust, put all dry ingredients and butter in a food processor and blitz until it resembles fine breadcrumbs. Add water and blitz until mixture comes together. Remove, shape dough into a ball, wrap in cling film and chill for at least 30 mins

2. Preheat oven to 200’C. Lightly grease two 8” pie tins. Divide dough into half and roll out to line the pie tins. Lightly prick the bottom with a fork and bake blind for 10 mins. Remove from oven and lower the temperature to 160’C

3. For the custard, whisk all ingredients together and pour evenly into both pie crusts. Bake for 25 mins. Remove and let cool

4. Drain cherries and arrange them on the pie. Heat up the syrup and thicken with the corn flour mixture. When cool, spoon over the cherry tart, chill and serve

M&M Cookies by Elisabeth Siahaja (Cookies Wonderland)

Taken from Popclub Nov 2009

Ingredients A:150 gm unsalted butter
100 gm icing sugar
1 egg
1 tsp vanilla essence
60 gm grated cheddar cheese

Ingredients B:
260 gm all-purpose flour
20 gm milk powder
2 gm baking powder
1 gm baking soda

Ingredients C:
M&M candies

Ingredients D:
Melted white chocolate

Method:
1. Beat A till fluffy and light
2. Sift B and fold in lightly till become dough
3. Roll the dough into 5 mm thickness and use cookie cutter to shape as desired
4. Place onto a greased tray, bake for approximately 20 mins with temperature of 180'C
5. Decorate with C and D when cookies are completely cool

Peach Boats

From Female Magazine

1 can peaches, drained
Basic pie pastry
125 gm butter
125 gm castor sugar
1 egg
250 gm ground almond

Method:
Cut the pastry and line boat-shaped pie tins. Slice peaches and leave aside.

To make the filling, cream butter and sugar till light and fluffy. Add egg and ground almond. Mix till smooth. Fill the pie shells with filling and refrigerate for about 30 mins.

Bake the pies in a moderately heated oven till brown. When cool, arrange sliced peaches attractively on top. Sprinkle with raisins if you wish.

Strawberry Loaf

From Female Magazine


1 pkt frozen puff pastry
2 punnets strawberries, hulled and halved
Strawberry sauce
Sliced almonds, toasted

Method:
Prepare puff pastry according to the instructions on the packet. Roll the pastry out and cut into an oblong. Brush the shell with a beaten egg. Bake the pastry till cooked. Cool.

With a sharp knife, carve an opening in the pastry. Fill with strawberries and bake in a hot oven for about 10 mins. Glaze with strawberry sauce and scatter with almonds.

Mango Pie

From Female Magazine

4 mangoes, peeled and stoned
6 tbsp warmed apricot glaze
1 baked and cooled basic pastry shell
Custard (optional)

Method:
If you're using custard, spoon them into the shell and spread evenly. Slice the mangoes and arrange attractively on the pastry. Spread with apricot glaze and bake in a hot oven for about 15 mins. Cool before serving. This is wonderful with lime sherbet.

Basic Pie Pastry

From Female Magazine

325 gm plain flour
1 tsp salt
250 gm butter, cubed
125 ml iced water (yes, with ice!)

Method:
In a food processor, add flour and salt. Drop pieces of butter onto the flour and process for about 10 secs. Add iced water, by slowly dribbling it through the feed tube. Do not process for more than 30 secs. When the dough holds together without being too sticky, remove from the food processor. Wrap the dough with cling wrap and refrigerate for at least an hour.

Roll the doing out to a thickness of about 0.5 cm. Place the pastry in a lightly oiled pan and bake as required.

Red Bean Bun by me

Recipe from Cilantro, sponsored by Samsung

Ingredients A:

250 gm strong flour

50 gm sugar

5 gm salt

1 gm bread improver

15 gm dry yeast

1/2 egg

250 gm water

25 gm butter

Ingredients B:

150 gm red bean paste – 30 gm each portion

Ingredients C:

1/2 egg – wash

Method:

1. Mix all ingredients A into a dough except butter. Do ensure that salt does not mix with yeast and egg is the last to be in the mixer.

2. Add butter after all the ingredients incorporated in the mixer. Add more flour if the dough feels wet. Most likely additional 3  tbsps flour.

3. Remove from mixer. Knead until the gluten form and set to rest for 5 mins.

4. Portion each dough into 60 gm and rest for another 5 mins.

5. Roll flat the dough and wrap the red bean paste in the centre.

6. Roll the dough flat and gradually roll back. Shape it as desired.

7. Place the dough for proving around 15 to 20 mins before baking.

8. Egg wash the dough and set to bake in Samsung Microwave Convection Oven for 13 mins at 220’C

Note: Just preheat the oven at 250’C. Once preheated, check the temperature is at 220’C. Place the dough, select Convection button, dial the timer to 13 mins and press Start button.

Hawaiian Pizza by Samantha Thiessen

Preparation: 10 mins
Cook: 15 mins
Serves: 4

1/2 cup pasta or pizza sauce
Ready-made pizza dough or crust for 4 (thaw before baking if buying frozen)
1/2 brinjal, sliced thinly
1/2 cup diced tomato (optional)
3 slices pork bacon, cut into strips or squares
1/2 cup diced pineapple (canned and drained or fresh)
1 cup low-fat mozzarella or cheddar cheese, grated

Method:
1. Spread tomato sauce thinly on pizza crust or dough. Arrange vegetables and pork bacon on pizza
2. Sprinkle pineapple and cheese over top. Bake in a 225'C oven for 10 to 15 mins or until edge of crust is golden brown and topping is bubbly

Fruity Cinnamon Roll by Silver Bird

375 gm Silver Bird Fruit Mix
200 gm butter
150 gm sugar
1 tsp salt
5 eggs
1000 gm wheat flour
90 gm yeast
480 gm liquid milk
150 gm cinnamon powder
120 gm butter (for filling)

Method:
1. Sieve flour and preweight all ingredients
2. Mix flour, butter, sugar, salt, eggs, milk, yeast and 255 gm of Silver Bird Fruit Mix using hook with low speed for 2 mins
3. Change to medium speed and mix until a dough formed. Rest the dough till double in volume
4. Punch the dough with fist to expel excessive gases
5. Scale the dough into 2 portions
6. Roll each piece of dough into 2 cm thick, rectangular shape
7. Brush with butter (filling), sprinkle cinnamon powder and 60 gm of Silver Bird Fruit Mix for each dough
8. Roll up like a swiss roll
9. Cut into 2.5 cm rolls and place roll with cut side down in a greased baking tray
10. Proof in a room temperature for about 15 mins
11. Bake at 200'C (375'F) till golden brown in colour
12. Ready to serve

Deluxe Fruit Cake by Silver Bird

375 gm "Silver Bird" Fruit Mix (cut into smaller pieces)
250 gm butter
250 gm soft brown sugar
6 eggs (use 4 whites only)
100 gm toasted cashew nuts (chopped)
2 tbsps honey
2 tbsps ginger (optional)
1/2 tsp cinnamon powder
1/2 tsp ginger juice
1/2 tsp clove powder
1/2 tsp grated nutmeg
350 gm plain flour (sifted twice)
25 gm cornflour (sifted twice)
2 leveled tsps baking powder (sifted twice)

Method:
1. Pre-heat oven to warm 120'C (325'F)
2. Grease 8" or 20 cm round cake tin. Line with double greaseproof paper
3. Cream butter until white. Add in soft brown sugar, a little at a time until the mixture is fluffy. Add eggs, one at a time, beating well after each addition
4. Add in sifted flour to creamed butter mixture. Stir in honey. Add "Silver Bird" Fruit Mix and the spices followed by chopped toasted cashew nuts. Mix well until ingredients are well blended
5. Pour into prepared tin and bake in oven for 1 1/2 to 2 hrs