Egg Tart

Ingredients for custard:
2 eggs

60g sugar

200g milk

0.5tsp vanilla extract

Ingredients for crust:

160g plain flour

80g butter

60g sugar

1 egg

1. Knead crust ingredients and leave in fridge for 15mins.
2. Roll each ball around 32g.
3. Lay a small piece of aluminium foil, put a ball, covered with cling wrap. Use a plate to press it flat.
4. Lay the flat dough onto the mould, press it evenly.
5. Leave it in fridge for 15mins.
6. Preheat oven at 200 degree.
7. Mix ingredients for custard together, beat till frosty.
8. Strain it to a measuring cup.
9. Bake the crust for 10mins.
10. Pour the fillings into the crust and bake for another 15min at 180degree.
11. Lower the temperature to 150 degree and bake for another 5mins (adjust accordingly for different oven. The custard will be slightly wobbly when done.

Ham and Cheese Quiche

Ingredients for Crust:

150g flour

90g butter

1/4 tsp salt

40g sugar

2-4 tbs cold water

Ingredients for fillings:

150g milk or whipped cream

2 eggs

4 pcs ham

3 tbs cheddar cheese

pinch of salt and pepper 

Method:

1. Mix all ingredient for crust except water, add 1 tbs water at a time.
2. When mixed, place inside fridge for 15-20mins to harden the dough.
3. Roll the dough flat and lay on the tart tray.
4. Poke some holes on the dough with a fork.
5. Place a baking sheet on top of dough, place coins on top of baking sheet (use coin as weight).
6. Bake for 15mins, take out the baking sheet with coins and bake for another 5mins.
7. Mix all ingredients for fillings, pour on to the crust.
8. Bake for 20mins at 180 degree.

Lemon Tart

18cm tart (serve 6-7)

 

Pastry ingredients:

120g plain flour

80g butter

30g icing sugar

1 egg yolk

 

 

Method:

1. Mix all ingredients together and knead quickly.
2. If mixture is too dry, add half tsp cold water and mix together.
3. Place the dough on a cling wrap, flatten with roller pin and cover with cling wrap.
4. Place inside fridge for 20-30mins.
5. Place pastry onto the tart tray.
6. Preheat oven at 190 degree.
7. Poke some holes on the pastry using fork.
8. Place a parchment paper on top of the pastry and put coins/ pie weight on the parchment paper.
9. Bake for 10mins.
10. Remove the weight and bake for another 10-15mins. 

Fillings ingredients:
2.5 lemon juice and zests
2.5 medium eggs
95g sugar
150 whipped cream (38% fat)

Method:

1. Mix all ingredients in a mixing bowl.
2. Pour the mixture in to the pie tart and bake for 30mins at 120 degree.

Ham and spinach quiche

Ingredients ( 2 x crust, buttery/ flaky):

225g butter

1 egg

3 cup flour

1 tsp salt

5 tbs cold water

1 tsp vinegar

30g sugar

 

Method:

1. Mixed everything together and roll to 2 balls.
2. Leave it in fridge for 15-20mins
3. Take out and roll flat and place it in a pie tray.
4. Preheat oven 180degree.
5. Bake 180 degree for 30mins. 

 

 

Ingredients (fillings):

3 eggs

2 piece ham, sliced

3 tbs spinach, chopped
2 tbs cheddar cheese

1/2 onion, chopped

1.5 cup milk
1 tbs cooking oil

salt, pepper to taste

 

 

Method:

1. Fried onions and ham with oil.
2. Mix all ingredients and pour into the baked crust.
3. Bake for 25mins.

***Keep the left over dough in a zip lop bag, roll it flat and placed it in freezer*** 





Bacon and Cheese Quiche

 

Ingredients:

(Served 6)

 

(a) tart crust

40g butter

30g castor sugar

1 tbs egg

100g flour

 

(b)

4 eggs

1 cup mozarella cheese

1/2 onions

5 streaky bacon chopped

1/2 cup milk

dash of salt

dash of pepper

1 tbs oil

 

 

Method (a):

1. Add all ingredients and knead into a ball and leave it in fridge for 1-2 hours.
2. Roll the ball flat and place it in the pie tray.
3. Preheat oven and bake at 180 degree for 15mins. 
 

Method (b):

1. Heat oil in a pan.
2. Add in bacon and onions.
3. Remove from fire once bacon is browned.
4. Mix eggs, milk, salt, pepper together in a mixing bowl.
5. Place bacon mixture on top of the pie crust.
6. Add on cheese, then add in the egg mixture.
7. Bake 180degree for another 30mins.
8.  

 

 



IMPOSSIBLE PIE

This dessert is called "impossible' because while a runny mixture is poured into the cake pan, it is a three layered "pie" that emerges from the oven. The bottom layer is pastry like because the flour and butter sink to the bottom; the centre layer is like a custard fillings; and the top is slightly browned and crusty because the coconut, the ligthest ingredient floats to the top during baking.


Ingredients:

• 1/2 cup (75g) plain flour
• 1 cup (220g) caster sugar
• 3/4 cup (60g) desicated coconut
• 4 eggs
• 1 tsp vanilla extract
• 125g butter, melted
• 1/2 cup (40g) flaked almonds
• 2 cups (500ml) milk

Method:

Preheat oven to 180 degree OR 160 degree fan-forced; grease deep 24cm pie dish.

Combine sifted flour, sugar, coconut, eggs, extract, butter and half the nuts in a large bowl; gradually add milk, stirring until combined. Pour into dish: baked 35 minutes.

Remove pie from oven, sprinkle remaining nuts over pie: bake for 10 mins.

Preparation time: 10mins
Cooking time: 45mins
Serves: 8
Tips: Store pie,covered in fridge, up to 2 days.

~~~ Recipes contribute by CS

Pizza Dough

Ingredients:

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups flour, plus more for dusting

***serve 6 thin regular crusts

Method:

• In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.


• Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.


• Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.


• Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out. Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough.


• Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Almond tart

I adapted the recipes from Happy Home Baker
First time doing, crust is cripsy and fillings is tasty.
Thanks to HHB to share this recipe:)