Archive | savoury RSS feed for this section

Pies & Tarts; Tea Party Ready!

15 Mar

IMG_5581

Went to another class at @Sweetnesssg. Even had a Tea Party at the end. (Harrods’ Toffee Tea taste superb!)

IMG_5579

Here we have Apple Crumble Pie and Lime Meringue Pie. I was told that the Lime Meringue Pie need an acquired taste. As I am not a fan of sour food, it came as a surprise that I actually like them. Weird!

IMG_5576

Decadent Chocolate Tart. Apparently I belong to the can’t-appreciate-the salt group. Heh not atas enough! haha. Of course, need to used the rich expensive chocolate for this tart.

IMG_5582

Kak Aidah gave a demo on how to bake this delicious Chicken Portobello Quiche. My favourite of all!! Brought few slices home and Mama love it so much till she bought the ingredients few days later.

IMG_5602

My first Quiche! Baked it small and cute. Recipe is easy to follow thankfully. Or else this D7 F&N student would fail terribly.

IMG_5618

Also attempted the Chocolate Tarts! My nephews love them so much. Which kid doesn’t anyway! Kids and Chocolate! (Adults and Chocolate too :P)

IMG_5765

Yesterday, I baked my 3rd batch of Quiche. Abah ate 5 pieces so far. 3 at one go. Probably cause there is no food available since Mama and Adik went KL haha! I also made Lemon Meringue Tart. Substituted lime to lemon and omg so nice! Love it so much (a bit thick skinned here praising my bakes) but I need more willing food testers. Shall wait for them to reach home tonight to try and comment!

Advertisements

Beef Pepperoni Pide

26 Feb

This is one of Mun’s cravings that we have to fulfill. The one which I ignored for quite awhile till some of our ingredients expired. Before the second batch ingredients turn bad as well, here we go!

Recipe for dough and glaze are from Binnur at Turkish Cookbook:

Ingredients

Dough:
7g active dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water
2 1/4 cup all purpose flour
1 tsp salt
2 tbs olive oil + 1 tsp olive oil

Topping: (I didn’t follow the recipe for toppings)
60 slices Beef Pepperoni
180g Fetta Cheese, grated
Worcestershire sauce for drizzling
Basil leaves and Pizza toppings for sprinkle

My Fetta Cheese and Beef Pepperoni.

Glaze:
1 tbsp yogurt mixed with 2 tbsp water

Method

1. Mix the yeast (till disolved), sugar and 1/4 cup warm water in a small bowl. Let it rest for 15 minutes.

After 15 mins, the mixture double the size!

2. Sift the flour and salt. Add in the yeast mixture, 3/4 cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles).

3. Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and turn it upside down so the olive oil is absorbed all around. Then cover with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.

Top: Before / Bottom: After

4. Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 equal pieces with a knife. I measure them equally about 160g per piece. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes.

5. Preheat the oven to 180C. (The first 2 pide was baked at 220C and it was solid hard. haha!)

6. Use your hands to flatten the dough first, then use a roller give each a long oval shape. Sprinkle the grated cheese on top along with basil leaves. Place beef pepperoni around and drizzle some Worcestershire sauce for taste. Sprinkle pizza toppings all around. Then fold the long sides towards the inside, then twist the ends to give a boat shape.

7. Place parchment paper on an oven tray, then arrange the dough pieces on it. Brush some yogurt mixture along the edges.

8. Place the tray on the middle rack and bake for about 15 minutes. Take it out of the oven and immediately brush butter or olive oil on the edges.

My first 2 pide that was so hard:
See how the knife is standing upright!!

Last 2 pide that was just nice but not golden brown:

Anyway, I think both fetta cheese and pepperoni are too salty by itself (result from tasting the first 2 pide). So I added the sauce, leaves and toppings for better taste. The original recipe used sujuk which I anyhow substitute to beef pepperoni. hehe. 🙂