Saturday, September 28, 2013

Pear Tarts

One of my neighbors gave us some pear a few weeks ago. Carlos is not a fan of pears and as for me I am just too lazy to chew on apple or pear. In order not to let it go to waste I used it for baking. I used some for making these tarts and some for cakes (will post the recipe up later) I am not a fan of soggy filling so I cooked down the pear first. We just love these tarts especially the flaky pastry and not so sweet pear filling. The tart is delicious with a dollop of whipped cream or you can even serve it warm with some vanilla ice-cream.

Ingredients for Filling:

3 pound of pears (I used Asian pears but you can use any type)
1/2 cup brown sugar (more if you like it sweeter)
1 tsp lemon zest
2 tbsp butter

Thursday, September 19, 2013

Spicy Honey Glazed Baked Chicken Wings

I think I’ve mentioned before in my previous posting that I love chicken wings. You can stew it, fried it, grill it or baked it, I love them all. One of my favorite ways of preparing it is just marinate it and stick it into the oven. I don’t really have a favorite marinate recipe, I just put a bit of this a bit of that or whatever I can find in my pantry that day. It always turns out tender and tasty. This time I brush it with honey to make it sweet and savory at the same time. Do try this out; it is much healthier and best of all no greasy frying mess to clean up.

Wednesday, September 11, 2013

Snow Skin Mooncake with Mung Bean Filling

Mid autumn celebration is just around the corner and I’ve seen so many bloggers posting mooncakes. I too get excited and eager to try my hand in making Snow skin mooncake or also known as crystal mooncake. Since I still have a packet of cooked glutinous rice flour in my pantry I decided to make some last week. I just love the moulds that Ann helps me to purchase from Singapore. Don’t you think they are very pretty?

This is my first time making it so it didn’t turn out too well. The texture of the skin is not as smooth as I wanted it to be. I blame it on the glutinous rice flour that I purchase here as I find the texture a bit too coarse. Nevertheless, it tasted ok. Since I am not a fan of snow skin mooncake, I tried a piece and took the rest to my workplace. Everyone seems to like it a lot.

Wednesday, September 04, 2013

Rustic Whole Wheat No Knead Bread

There is nothing more irresistible than freshly baked crusty bread. It is wonderfully crisp and chewy on the outside while tender and slightly moist on the inside. I like to use them for sandwiches or just spread them with butter for my morning breakfast. Making this bread is easy as it requires very minimal work. I used the same recipe as my Rustic Bread but this time I added some whole wheat flour to it.