Saturday, 26 March 2016

Bread Case Salmon Pies

Here's a quick and easy way to prepare some delicious little savoury tarts for your breakfast or afternoon tea. The crispy toasts provides a crunchy outer crust for a creamy rich and tasty filling. You may also substitute the salmon with tuna flakes if you like.

Enjoy and have a nice day!

Bread Case Salmon Pies
(makes 6)

6 slices white bread
25g butter
2 Tbsp plain flour
3/4 cup milk
200g canned pink salmon, drained and flaked
salt and pepper
1 Tbsp chopped chives
1/4 cup grated cheese


1) Preheat oven to 180C. Lightly grease a 6-hole muffin tray.

2) Trim the crusts from the bread and press gently into the tray holes. Bake for 15 mins or until the edges are crisp and golden.

3) Melt butter in a small saucepan over low heat. Add in the flour and using a whisk, stir quickly to make a paste.

4) Slowly add milk, whisking until combined and free of lumps. Bring to the boil and continue to whisk for a further 2 mins or until the sauce thickens. Remove from heat.

5) Stir in flaked salmon and chives. Season with salt and pepper.

6) Spoon into bread cases and top with grated cheese.

7) Place in the oven and bake for another 15 mins.

Sunday, 20 March 2016

Chicken Nuggets

This is a healthier homemade version of chicken nuggets with minimal oil used. Choosing to bake them instead of frying is also a wise option but what's great about it is that it taste just as good and crispy too! Definitely better than the commercially processed ones you get from the supermarket!

Chicken Nuggets
(serves 3-4)


1 cup panko breadcrumbs
1 Tbsp olive oil
3/4 cups finely grated Parmesan cheese
1 large egg
1/3 cup plain flour
2 chicken breast fillets, cut into nugget-sized pieces
1/2 cup mayonnaise
1/2 tsp chopped parsley


1) Preheat oven to 180C. Line a baking tray with non-stick baking paper.

2) Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer to a shallow dish and allow to cool. Once cooled, add in the Parmesan and mix together.

3) Beat egg in a small bowl.  Place flour on a shallow dish.

4) Dip chicken pieces in flour, coat well, and then in egg and finally in the breadcrumb mix.

5) Place the nuggets on the prepared baking tray. Bake for 15-20 mins or until cooked through.

6) Serve with mayonnaise mixed with chopped parsley.

Tuesday, 15 March 2016

Rose Petal Ice Cream

I have never tried rose flavoured ice-cream before and this seems like a refreshing change from the usual flavours of ice-cream that I normally go for.

I was initially worried about the rose flavour being too strong or overpowering but surprisingly it has a lovely and delicate flavour.  It goes wonderfully well with some chopped pistachio nuts and tastes absolutely divine on a hot day. Definitely something I would go for a second helping!

I love that this recipe doesn't require the use of an ice-cream machine and the method is simple and easy. Just make sure the sugar syrup is completely cool before adding to the beaten egg yolks.


Rose Petal Ice-Cream
(makes 1 litre)


For the sugar syrup
1/4 cup water
1/2 cup castor sugar
1 1/4 tsp rose water

For the ice-cream
4 egg yolks
300ml cream, whipped
1/4 cup dried rose petals
1-2 drops of pink coloring (optional)
some finely chopped pistachio nuts


1) To make the sugar syrup, place the water, sugar and rose water in a small saucepan and bring to the boil. Continue to boil for about 8 mins until there are even small bubbles all around the syrup. Cool completely. (It's important to let it cool completely to prevent the cream from separating)

2) To make the ice-cream, beat the egg yolks in a big bowl with an electric mixer until pale and thick.

3) Add the cooled sugar syrup slowly to the eggs as you beat to mix it in. You can add in the pink coloring at this stage if using.

4) Whip the cream in a separate bowl. Gently fold in the whipped cream into the egg mixture.

5) Add in the dried rose petals.

6) Pour into  a plastic container and chill in the freezer for at least 5 hrs or overnight.

7) To serve, top with some chopped pistachio nuts and dried rose petals.

I use these cardboard takeaway boxes to fill in with
the ice-cream. Makes a great party food idea!

Monday, 7 March 2016

Egg Tarts

I remember when my daughter went off to a school camp a few years back, I welcomed her home with a surprise homemade egg tart. This time round, before leaving for her school camp, she hinted at me and asked if I was going to welcome her with this yummy treat again. Keeping mum, I teased her with a smile and twinkle in my eye.

After four days of quietness at home without her, I can't believe how much I missed her. She came home excitedly chatting about her camp but stop short when she saw these tarts and her eyes lit up. As she was enjoying her tart, I asked her if it was good. She replied, "Of course, it is! These were made with "LOVE"!"  Haha ... well said, my dear, I guess that's what every mum likes to hear when they slave all day preparing food for the family!

Egg Tarts

(makes 12 small round tarts)


280g plain flour
2 Tbsp icing sugar
2 egg yolks
1 egg white
150g butter

135g castor sugar
150g hot water
4 eggs
250ml milk
1/2 tsp vanilla extract
pinch of salt


To make pastry :-

1) With a mixer, beat the butter and icing sugar till creamy. Add in the egg yolk and egg white and mix till well blended.

2) Add in the flour and mix well. Using your hands, gently bring the mixture together to form a smooth dough. (Take care not to overwork it)

3) For easier handling, you can divide the dough into 2 portions. Flatten them into discs and wrap with clingfilm. Place them in the fridge for about 15 mins.

4) Grease your tart cases well (to enable easier removal of tarts when they are done).

5) Remove the dough from fridge. Depending on the size and shapes of your tart cases, divide the dough into portions.

6) Roll them into balls. Place a pastry ball onto a tart case and flatten it with your palm. Using your thumb, gently spread out the pastry to line the case completely. Try to line the pastry slightly above the edge of your cases.

7) Place the tart cases back into the fridge and refrigerate for at least 30 mins. (this is to prevent shrinkage during baking)

To make filling:-

1) Add sugar to the hot water and mix well till completely dissolved. Set aside to cool.

2) Beat the eggs with milk, vanilla extract and salt.

3) Add in the sugar water and mix well.

4) Sift the above mixture twice to clear any lumps and achieve a smooth consistency.

5) Remove the cold tart cases from the fridge and fill them fully with the egg mixture.

6) Bake the tarts at 180C for about 25 mins. (take care not to overbake or the fillings will become too dry)


To make these egg tarts extra special, you can top them with your favourite
berries and dust with some icing sugar. For this occasion, I've added
blueberries since they are my daughter's favourite!