Clafoutis aux Poires

A very yummy French pear pie ( Clafoutis ), that my friend, Caroline made on one of the gatherings. It is an easy recipe.  I tried to bake one today. :p

Traditionally it was made with black cherries. I will try to make one when cherries are in season. Won't be long!

Recipe shared by Caroline, original recipe: 

http://m.marmiton.org/recettes/recette_clafoutis-aux-poires-facile_11719.aspx

Clafoutis aux Poires 

Ingredients: 

4 pears halved & removed the core.  Original recipe asked for 3 pears. 

2 eggs 

15 g of sugar

25ml of milk 

60g of sugar 

40g of all purpose flour. 

1 ready made puff pastry. 

Preparation steps : 

1. Prepare the pastry puffs & lay it on the pie baking tray. 

2. Lay the cut pears neatly on the puff pastry. 

3. Mix all the other in a mixing bowl & pour over the pear. 

4. Bake in a preheated oven at 200 degree C for 35 mins. 

Voilà!

Lemon Drizzle

I had 4 pieces of this cake at a Year 7, coffee morning. One of the mom ( Sofia ) brought this cake. Been thinking about it since I came back & I sent a request to her to ask for the recipe. She is very kind to share her recipe :) 

It is one of my favourite cake! It is moist & the amount of sugar made it a yummy cake! Parfait, with a cup of tea/coffee! 

Here is the recipe: 

Recipe: 

http://www.maryberry.co.uk/recipes/baking/lemon-drizzle-traybake#.VqNRGAYktyg.email

Ingredients: 

225g butter 

225g sugar 

4 eggs 

4 tbsp milk

Zest from 2 lemons 

275g self raising flour + 2 tsp baking powder

Syrup: 

175g sugar 

Juice from 2 lemons

Bake in a preheat oven @ 160 degree C for 40mins for 8"x8" baking pan. 

Chin's notes: 

1. This cake has a lot of sugar, I tried to cut the amount of sugar & the cake turned sour. It needs the sugar to make it yummy! 

2. First, I creamed the butter & sugar. Then add eggs, milk, lemon zest & lastly the flour + baking powder. Just to combine all the infredients. 

3. Do not pour the lemon syrup immediately after baked.  Wait for the cake to be warm. Otherwise the syrup will be too wet at the bottom. 

4. Sofia's cake :p

Cranberry Shortbread

This is recipe was shared by Vanessa Tay, I added ground almond instead of pistachios. And I used a different method in preparing the dough. 

Here is the recipe :-

Ingredients: 

160g salted cold butter - diced

50g sugar 

240g flour - sifted 

50g dried cranberries - cut into small pieces. 

20g ground almond 

Preparation steps: 

1. In a mixing bowl, add flour, sugar & butter. Rub the butter into the mixture until it resembles bread crumbs. 

2. Add the cranberries & almond. Mix well & try to form a dough. 

3. Rest for 10 minutes in the fridge & roll out the dough. Cut using cookies cutter.  

4. Bake at 170 degree C in a preheated oven for 15 minutes or until golden brown. Take out & leave to cool completely before storing in a air tight container. 

Here is the end product, Bon appétit !

Chin's notes: 

1. Alternatively you can roll into cylinder using the glad wrap then cut them out. 

2. I will also add another 20g of sugar in my next bake. I like my cookies on the sweet side.. :p

Easy Chicken Stew

Didn't know what to cook for dinner tonight but I have some chicken thighs (10 pieces) in my fridge & a packet of fresh button mushrooms.

Decided to just put whatever I can find in my fridge & seasoning available for a chicken stew.  After 45 mins, a yummy pot of chicken stew! :p

Easy Chicken Stew Recipe

10 pieces of chicken thighs - I usually removed the skin because it takes me forever to remove the "hair" on the skin.

1 big brown onions - cut into 8

3 cloves of garlic with skin on & crushed 

1 packet of fresh button mushrooms - half if they are big. 

1 tbsp of light soya sauce 

1 tbsp Lea & Perrins Worcestershire sauce 

Salt to taste

1.5 tsp Herbes du Provence / mixed herbs

1 tbsp olive oil 

Water

Preparation Steps:

1. In the cast iron pot / any pot with a thick base is preferred, heat up the olive oil & add the onions & garlic. Brown the onions & garlic.

2. On high heat, add the chicken & brown a little, then add in all the seasoning. Fill up with water just enough to cover the chicken. Add in the mushrooms. Lid on & bring to boil.

3. Lower the heat to medium & let it simmer until the chicken meat is soft, takes about 30 to 45mins. 

Voilà ! 

Chin's notes: 

1. I did not pre-marinate the meat, with any seasoning, the meat will soak up the flavour during the cooking process. 

2. Herbes de Provence, a mixture of herbs. 

3. If you can't find the pre-mixed bottle, here is a link to make your own herbs. 

http://www.foodnetwork.com/recipes/emeril-lagasse/herbs-de-provence-recipe.html

Thab-Tim-Krob ( Red Rubies )

A popular Thai dessert, it has become a favourite during gatherings ;) 

Recipe from At Home with Amy Beh 2

Thab-Tim-Krob Recipe 

Ingredients 

300 g water chesnuts, skinned & diced. 

Red food colouring 

1 cup of tapioca flour 

2 tbsp corn flour 

Iced cold water

500ml coconut milk 

2 pandan leaves, knotted 

1/2 salt 

Sugar Syrup: 

300g of sugar 

200ml of water 

2 pandan leaves, knotted 

Preparation steps 

1.  Prepare the sugar syrup, in a pot add the sugar, water & pandan leaves. Bring to boil / until all the sugar dissolves. Strain & set aside to cool.

2. Prepare the coconut milk, in a pot add the coconut milk & pandan leaves. Heat it until just hot, do not bring to boil. Strain & add 1/2 sugar syrup,  set aside to cool. Put in the fridge until ready to serve. 

3.1. Prepare the red rubies, add the food coloring to the diced water chestnuts. Add enough colouring until you get a nice deep red. 

3.2. Add the tapioca flour & corn flour into a container / large zipped lock bag. Make sure that the container is large enough for the water chestnuts. Shake the 2 different flours to mix them well. 

3.3.  Add the chesnuts into the flour mixture & give it a few good shake until all the diced chestnuts are evenly coated with flour mixture. Shake off the excess flour with a colander. Too much flour will make the water chestnuts gooey. 

3.4. Meanwhile, boil a large pot of water. Bring to boil then add coated water chestnuts & let it boil for 2 - 3 minutes until all the flour turned transparent / "rubies" float to the surface.  Try to separate the "rubies" if they stuck together. During the boiling process. 

3.5. Drained & immediately chilled in iced cold water. Drained & add 1/2 the sugar syrup. Leave in the fridge until ready to serve. 

To serve: 

Add the "rubies" in a bowl & coconut milk in a bowl. Served with crushed iced / ice cubes. 

Chin's notes: 

1. Jackfruit / sago can be added. 

2. You can add your desired food colouring of your choice.

3. I used canned coconut milk. Frozen water chestnuts. Thaw them out before adding food colouring. 

Brussels Sprouts with Olive oil & sea salt

Our favourite veggies as this is the season to have these. They are not difficult to prepare. 

This is my lazy way of preparing this dish. 

Just with olive oil & sea salt. 

Preparation steps: 

1. Cut & clean the Brussels sprouts into half / into 4 if they are too big. 

2. In a flat pan, add some olive oil, then add in the Brussels sprouts, with the flat surface on the pan.

3. Turn the heat to low & cover a lid & let them cooked slowly to get the nice browning. 

4. Sprinkle with some sea salt & give a good stir. Dish out & serve with your favourite dishes. 

Bonne appétit ! 

Chin's notes: 

1. Alternative way of cooking. 

http://fromchinshome.blogspot.com/2014/10/brussel-sprouts-with-dried-shrimps.html

Pan Fried 5 Spice Meat Balls

A simple dish for our dinner tonight. Just a few ingredients. 

Ingredients : 

500g minced pork

1 tsp 5 spice powder 

3 shallots finely chopped / thinly sliced. 

1 tbsp oyster sauce 

1 tbsp light soya sauce 

1 tbsp corn flour 

4 tbsp oil 

Preparation method : 

1. Put all the ingredients in a bowl except  the corn flour. Mix well & set aside for at least 30 minutes or longer. 

2. Just before frying add the corn flour & mix well. 

3. Add some oil on the pan, just enough to pan fry. 

4. Shape the meat balls to bite size & gently flatted on the pan. Fill the pan with meat balls & pan fry them until golden brown on both sides. Repeat until all the mixture is done. 

5. Serve with rice or just as snacks with beer. :) 

Bonne appétit !