Mini Bacon and Egg Pastries with Cheddar

Ingredients

butter, for greasing
1 lb 2 oz prepared basic pie dough
all-purpose flour, for rolling
2 tbsp whole-grain mustard
12 lean bacon slices, diced, cooked, and drained well
12 small eggs
pepper
generous 1 cup grated Cheddar cheese
2 tbsp chopped fresh parsley

Method

  1. Preheat the oven to 350°F/180°C. Lightly grease a deep 12-cup muffin pan.
  2. Roll the dough out to a 1/4-inch thickness on a lightly floured counter and cut out 12 circles approximately 5 inches in diameter. Use to line the cups of the muffin pan, gently pleating the sides of the dough as you ease it into the molds. Place 1/2 teaspoon of the mustard into the base of each pastry shell and top with a little of the bacon.
  3. Break an egg into a cup, spoon the yolk into the pastry shell, then add enough of the white to fill the pastry shell about two-thirds full. Do not overfill. Season to taste with pepper and sprinkle the grated cheese evenly over the tops of the pastries.
  4. Bake for 20-25 minutes, or until the egg is set and the cheese is golden brown. Serve warm, sprinkled with chopped parsley.

Makes 12 pieces.

Source: Brunch


Today’s Comic

Baked Fish with Sweet and Sour Sauce

Ingredients

2 (400 g) whole snapper
2 tablespoons fish sauce
1 tablespoon oil

Sweet and Sour Sauce

1 tablespoon oil
2 cloves garlic, crushed
1/4 teaspoon ground ginger
pinch chili powder
2 tablespoons brown sugar
2 tablespoons white vinegar
2 tablespoons fish sauce
1 large tomato (250 g), sliced
1 small yellow bell pepper (150 g), chopped
4 baby carrots, sliced
1/4 cup water

Method

  1. Make the sauce. Heat oil in pan, cook garlic, ginger and chili, stirring, 1 minute.
  2. Add sugar, vinegar and sauce, stir over heat until sugar is dissolved.
  3. Stir in remaining ingredients, bring to a boil. Turn down heat to simmer, covered, for about 3 minutes or until vegetables are just tender.
  4. Cut 4 deep slits into each side of fish, pour fish sauce into slits.
  5. Heat oil in heavy baking dish, cook fish on both sides to seal. Bake, covered, in moderate oven for about 30 minutes or until cooked through. Serve with hot sweet and sour sauce.

Makes 4 servings.

Source: Thai Cooking Class


Today’s Comic

Saint-Honoré

Ingredients

Cake Base

4 tablespoons butter or margarine, melted and cooled
6 eggs, separated
6 tablespoons sugar
3/4 cup flour
1/4 oz vanilla sugar
1 teaspoon baking powder
maraschino
crème pâtissière (see below)
1 cup whipped cream
pan di Spagna (optional)
6-8 profiteroles (optional)
zabaglione (optional)

Saint-Honoré cream

1/2 oz gelatin
2 egg yolks
1/2/ cup sugar
2 tablespoons flour
1 cup milk
1/4 oz vanilla sugar
3 egg whites
1-1/2 cups whipped cream
2 teaspoons cocoa powder

Method

  1. Make the pastry base. Melt the butter or margarine over moderate heat and let cool. In a bowl beat the egg yolks, reserving the whites, with the sugar for 15 minutes and add, a little at a time, the flour sifted with the vanilla sugar and baking powder. Fold the egg whites, beaten until stiff, and the melted fat gently into the mixture with a spatula. Spoon the mixture into a 12-inch cake pan, buttered and dusted with flour. and cook in a moderate oven (350°F) for 35-40 minutes.
  2. Meanwhile, make the crème pâtissière.
  3. Prepare the Saint-Honoré cream. Soften the gelatin in cold water. Beat the egg yolks with the sugar and stir in the flour and milk. Cook the cream, stirring constantly, over very low heat until it thickens but does not boil. Stir in the gelatin, remove from the heat, add the vanilla sugar and fold in the egg whites, beaten until stiff. Let cool and fold in 2/3 of the whipped cream.
  4. Divide the mixture into two parts and stir the sifted cocoa into one half. Slice the cake into 2 or 3 layers, sprinkle them generously with maraschino liqueur and cover with crème pâtissière, mixed with some of the cream. Brush cake with remaining whipped cream and press pan di Spagna (if using)against it. Using a pastry bag fitted with a large nozzle, make large rosettes of plain Saint-Honoré cream on top of cake, alternating with chocolate Saint Honoré cream. Fill profiteroles with zabaglione (if using), dip in caramel, made by dissolving 3 tbsp sugar slowly in water, then cooking until golden, and set around top of cake

Crème Pâtissière

In a bowl beat 2 egg yolks with 2 tablespoons sugar for about 15 minutes. Add 1-1/2 to 2 tablespoons flour and stir in 1 cup lukewarm milk, a little at a time. Add a little lemon peel and 1/2 tablespoon butter or margarine. Cook the cream, stirring constantly, until it thickens, without letting it boil. Remove the lemon peel before using.


Makes 6 to 8 servings.

Source: The Cook’s Book


Today’s Comic

Double Chocolate Muffins

Ingredients

scant 1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa, plus extra for dusting
1 tbsp baking powder
1 tsp ground cinnamon
1/2 cup superfine sugar
6-1/2 oz white chocolate, broken into pieces
2 large eggs
1/3 cup sunflower oil or peanut oil
1 cup milk

Method

  1. Preheat the oven to 400°F/200°C. Linea 12-cup muffin pan with paper liners.
  2. Sift the flour, cocoa, baking powder, and cinnamon into a large mixing bowl.
  3. Stir in the sugar and 4-1/2 oz of the white chocolate.
  4. Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended.
  5. Divide the batter evenly among the paper liners, filling each three-quarters full.
  6. Bake in the oven for 20 minutes, or until well risen and springy to the touch.
  7. Remove the muffins from the oven, let cool in the pan for 2 minutes, then remove and place them on a cooling rack to cool completely.
  8. Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of barely simmering water, and heat until melted. Spread over the top of the muffins. Let set, then dust the tops with a little cocoa and serve.

Makes 12 muffins.

Source: 100 Best Delicious Chocolate


Today’s Comic

Apple Strudel

Ingredients

1-1/2 cup plain flour
1 egg
1 tbsp oil
1/3 cup warm water
5 oz butter
2-1/2 oz butter, extra

Filling

4 large apples
1/2 cup castor sugar
1 tsp vanilla essence
1 oz butter
1/4 tsp ground nutmeg
1 tsp ground cinnamon
1 cup white breadcrumbs
1 tsp grated lemon rind
3/4 cup raisin
1/2 cup brown sugar

Method

  1. Peel and core apples. Use potato peeler to slice apple thinly. Place in bowl with sugar and vanilla, mix well. Allow to stand for 1 hour.
  2. Melt butter in pan. Add breadcrumbs. Stir over low heat until golden brown. Allow to cool. Mix with brown sugar.
  3. Drain apple. Combine with nutmeg, cinnamon, lemon rind and raisin. Mix lightly.
  4. Sift flour. Make a well in the centre. Add egg and oil. Gradually add water. Mix to soft dough with hands. Knead into a ball on floured surface. Pick up the dough and throw on floured surface for 100 times. Knead for 5 mins. Form to a ball. Cover and stand in warm place for 45 mins.
  5. Cover large table with clean cloth and rub flour over surface. Roll out dough as far as it goes. Flour hands, slip under dough. Pull dough from centre with back of hands gently and carefully. Continue stretching dough until it is paper thin. Brush with melted butter.
  6. Sprinkle combined breadcrumbs mixture over half the pastry. Spoon apple mixture along one end of pastry about 5 cm from the edge. Fold in sides of pastry to edge of apple filling. Gather cloth in hand and roll up apple strudel. Place on greased baking sheet. Brush with melted butter. Bake in moderately hot 425°F oven for 35-40 mins. Dust with icing sugar when cool.

Makes 1 roll.

Source: Cakes and Desserts Making


Today’s Comic