Tuesday, March 20, 2012
Been busy the whole of last week and I missed baking so much! Last week was DH's birthday but I have not got a chance to bake his birthday cake. Last night he told me that he's missing my homemade quiche so I decided to fullfill his thought....
I wanted to make new filling for this quiche and I found "Chicken Sour Cream Quiche" from www.allrecipes.com also I found a new method of making tart dough from http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/
I was so excited about new method of making tart dough and keen to know how it's going to turn out! If you are looking for easy method and great taste of tart dough which can be applied for sweet or savory, this recipe will not make you fail. Though I only tried the recipe once but I'm quite sure it works well and I will definitely use this recipe again. The buttery and flaky tart dough is superb in my opinion moreover it's super easy to make as well. I was so glad to find this recipe and thank you to Paule Caillat & David Lebovitz for sharing it to public.
My quiche filling has been adjusted in my own way with some inspiration from all www.allrecipes.com by using sour cream into the filling, it was something new to me for using sour cream but I did not have sour cream on hand then I substitued with whipping cream and vinegar and the tart dough I followed exactly to the original recipe only adjusted amount of sugar coz I was afraid of it might be too sweet. The quiche came out very good I love the tart and filling wise also great. Here is my version:
French Tart Dough Recipe
9" Tart Pan/Pie Dish
Unsalted butter 90 g.
Canola oil 1 Tbsp.
Water 3 Tbsp.
Sugar 2 tsp.
Salt 1/8 tsp.
All purpose flour 150 g.
1. In a medium-sized ovenproof bowl combine butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Place the dough to a 9-inch tart mold and spread it a bit with a spatula. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold.
5. Prick the dough all over with the tines of a fork, then bake the tart shell in the oven at 200C for 15 mins. Let the shell cool before filling.
Chicken Sour Cream Filling
Chicken fillet (Diced)
Bell pepper (Sliced)
1. Saute onion, potato, carrot & chicken with 1 tsp of butter till the chicken meat is cooked then add in sliced bell pepper. Seasoning with salt and black pepper as you prefer. Set aside to cool down completely.
Milk 50 g.
Whipping cream 100 g.
Vinegar 1 tsp.
1. Mix vinegar and whipping cream together till it forms a thick mixture.
2. Beat eggs and yolk just to combine and add milk then sour cream or (1). Stir to combine.
3. Seasoning with salt and black pepper.
4. Fill up the sautéed chicken into the tart shell and pour the mixture over. Sprinkle with shredded cheese.
5. Baked in the preheat oven 170C for 20-25 mins.
Saturday, March 10, 2012
Since I got my Nordicware Bundt Pan from DH as Christmas present, have not got a chance to use till last week. I saw the recipe of Elvis Presley's Favorite Pound Cake according to this link http://www.epicurious.com/recipes/food/views/Elvis-Presleys-Favorite-Pound-Cake-232642 and it's really catching my attention due to many good feedbacks for this pound cake if you search around with google.com I told myself I could not miss this recipe when I saw the post from Anncoo Journal with her blueberry pound cake which she had adjusted in her own version so I decided to make it coz I had all ingredients on hand and I felt excited to my 1st time using new bundt pan :)
I did half from the original recipe same as the post from Anncoo but I did not follow her version exactly coz I changed amount of whipping cream, used top flour (super fine flour), added blueberries only 125 g and modified the method of mixing the batter. In case of I was new in using the bundt pan I was quite afraid of unmold problem but at the end my pound cake came out easily with a nice bundt pan pattern also the taste was incredibly good! It had fine crumbs & buttery taste! I found it was great with blueberries to add a bit little sour in the cake rather than only plain butter cake. Here is my version and method:
Blueberry Pound Cake
Top flour / Cake flour 180 g.
Salt 1/2 tsp.
Unsalted butter 125 g.
Caster sugar 180 g.
Large eggs 3
Vanilla 1/2 tsp.
Good quality dairy whipping cream 200 g.
Fresh blueberries 125 g. (Coated with 1 tsp. of top flour or cake flour and set aside)
1. Sift flour and salt together 3 times and set aside.
2. Beat unsalted butter (I used cold butter) till creamy and add in sugar then beat with medium high speed about 5 mins till light and fluffy.
3. Mix eggs and vanilla in the bowl then gradually add into the butter and beat well till incorporate.
4. Add sifted flour alternate with whipping cream (flour, whipping cream, flour, whipping cream, flour) and beat well. Scrap down the bowl and continue beating the batter for 2 minutes more. You will get a satiny and creamy batter.
5. Add in blueberries and fold into the batter. Pour the batter to the greased & floured bundt pan.
6. Put the bunt pan in the cold oven (Do not preheat the oven) and bake at 170C for 35-40 mins.
7. Cool on the wire rack for 40 mins before unmold and cool completely before serving.
Special Thanks: Anncoo Journal for being my inspiration of this blueberry pound cake.
Friday, March 2, 2012
"Back to the basic" is a good world to describe my feeling when I was baking these muffins. I did not have much time this week so I could only bake something simple to suit my limited time. I saw this muffin recipe in my bible and had not tried making it yet, in the same time I was thinking of using my green tea powder before it'll be expired soon.
Most of muffin recipes, they will call for all purpose flour but this time I mixed with cake flour. Another special thing of this recipe is buttermilk. The muffins came out perfectly with great flavor of green tea and lots of chocolate chips. You can keep it as a basic muffin recipe when ever you are thinking of baking muffins, I'm sure you will love the result!
Green Tea Chocolate Chip Muffins
Yield 4 cups (according to the muffin case I used or 8 standard muffin size)
All purpose flour 130 g.
Cake flour 30 g.
Baking powder 1 tsp.
Baking soda 1/4 tsp.
Salt 1/8 tsp.
Green tea powder 1 - 1 1/2 tsp.
Sugar 90 g.
Chocolate chips 150 g.
Buttermilk 95 g.
Melted butter 65 g.
Vanilla 1/2 tsp.
1. Sift flours, baking powder, baking soda, salt and green tea powder together and add sugar and chocolate chips then mix well, set aside.
2. Mix buttermilk, melted butter, egg and vanilla. Stir well and pour into the dry ingredient. Use the rubber spatula to mix well and do not over mixed.
3. Put the batter into the muffin cases 3/4 full and bake in the preheat oven at 190C for 20-30 mins.