mom's favorite POTATO tart

yoohoo~~ Is TART again!!!

My mom really felt proud of her tart i could see in the way she say ~haha

"These tart are my friends' favorite!! Everyone crave for it whenever i baked for them!!"she said to me.

This tart really didn't disappoint me as i thought its taste might be unacceptable.

A salty but not sweet TART?!? And it doesn't looks like my favorite Shepherd Pie...

Anyway~I don't mind~ As long as it's tasty!!!!!!

Ingredients

TART SHELL

butter 250g

icing sugar 125g

1/2 egg

flour 500g

1. Cream the butter, sugar till fluffy and white ( about 7 to 10 minutes in high speed).

2.Add in eggs and beat again.

3. Fold in flour and make them into a paste.

4. Press the paste fitly into the mould.

  

INGREDIENTS

make about 15 tarts

butter                       120g

caster sugar              115g

potato(mashed)        250g

eggs                         3

plain flour                 110g

baking powder         1 teaspoon

salt                           1/4 teaspoon

vanilla essence          few drops

tarts shell                  about 15

1. Sieve the flour, baking powder and add in salt.

2. Cream the butter, sugar, mashed potato till white and creamy (about 12-15 minutes).

3. Beat in eggs (one at a time).

4. Fold in the flour mixture with wooden spoon or mixer.

5. scoop or pipe the mixture in to the tarts shell.

6. Bake them at 170 Celsius degree for 25 to 30 minutes, then off the top heat and use only the bottom heat bake for 15 to 20 minutes.

Is really tasty~~
I scooped a chocolate ice cream on top the tart, like the way of brownie with ice cream~
A nice try!!!! I sell them and a quite big amount of cutie custard tart with three flavor (chocolate, strawberry, vanilla)during my school anniversary fair as my class was running an ice cream cafe~~
What a pity that i'm busy with my band show and i didn't shoot those who bought and felt satisfying with my tarts!!!!
Van sold some mouth watering dark chocolate muffin too!!! Hers are really delicious!!!!

here are some photo of part of my ice cream cafe ( although the stage was not that pretty, but it was built by all of my classmate!!is really a great job!!!)

I was the second girl from the left( a guitarist).

Here's the pic VAN & I were in!!!!

I'm the one who carrying "REDDIE" (red elect. guitar) and  VAN was standing at the right side~~

and the girl between us was really funny with her sitting posture.

I didn't shoot the bar of our cafe, is really cool and nice!!

Hearty Potato Mushroom Soup

I made this soup this afternoon for my mum~ I learned this recipe on a TV cooking show, the soup is so success and delicious!!!!The one thing is there is no whipping cream adding into it, Oh! I LOVE IT!!
My mum loves this soup so much, if she knows i'm using her ice blender to blend this soup, she's gonna kill me...
Keep the secret...




RECIPE: Potato mushroom soup
Serves4-5

INGREDIENTS:

3 potato

2 big red onions

a packet of fresh mushroom

low fat milk

1/4 chicken stok cube

black pepper

oil

water

METHOD:

1. Slice the potato, onion and mushroom.
2. In a pot, heat the oil and add in the sliced onion.Add in the potato and stir continuosly until fragrant.
3. Add water till cover all the potato and onion in the pot.Reduce the heat. Cover and simmer for 20 to 30 minutes or until the potato is soft..Allow to cool slightly.[pic1]
4.Place a saucepan on a medium heat and add 2 tablespoons of olive oil. Add all the sliced mushroom and one teaspoon full of black pepper and 1/4 of the chicken stok cube. Don't worry about putting too much of pepper, it helps to kill the heavy smell of raw mushroom.
5. Cook the mushroom until dry and slightly turned brown.Set aside.[pic2]

6.Place the slightly cooled potato mixture in a food processor and blend until smooth.

7.Return the mixture to the pot, adjust the seasoning by adding a pinch full of pepper and a pinch of chicken stock if necessary. Reheat then stir in the mushroom and milk (ratio of mixture:milk is  1: 3/4).

8.Stir continuosly . Once boiled , bubble appear, turn off the heat and serve.

pic1

pic2

So healthy, So tasty.

Anyone wants Scramble Egg?

I was back from Shanghai this summer holiday.

Kinda cool trip to go there and explore lots of food and nice place.
My daddy really can EAT. He seems like craving for delicate all over Shanghai since he started working in there few years ago.
The best thing was , i can go over there every holiday. Hoping that my father could work in Paris as that was the place i really want to go, a food Paradise??[but...impossible]

As this is the eggs' week, I have chosen a delicate-Scramble EGG, which i have it in Singapore Changi Airport.

The restaurant is called TCC. Seems like I'm going there frequently. Their cakes are so attractive to me, I had  this-" Devil Chocolate" in the midnight about two in the morning. Oh mine, That's the reason I failed to lose my weight. I'm willing it for the sake of this cake.Haha . I love chocolate so so so much!!!

I had my breakfast again in TCC when i was back from china.I ordered something i really cant remember the name, is a kind of puff with asparagus.

Mouth watering breakfast , isnt't it~ 

VAN luv to say " mouth watering"

I shall share my trip and food in Shanghai later on.

CHINESE EGG TART蛋挞

Am i really crazy for egg tarts?? I have been making this for a few weeks!!

This recipe is given by my mummy~ Is kind a different from the previous portuguese egg tart i made， same do the name of tart~

RECIPE

INGREDIENTS A (THE TARTS):

skin a:

150g plain flour, sifted
20g custard powder , sifted
30g icing sugar, sifted
60g shortening
2-3 tbsp water

SKIN B:

90g plain flour, sifted
60g shortening

INGREDIENTS B (THE EGG FILLING):

3 eggs, beaten
120g of sugar add in
250ml hot water, sifted and cooled
1 tsp vanilla, 1 tsp white vinegar
little yellow colouring

METHOD:

Skin A: Mix and knead until smooth.Divide into 15 parts.
B: Mix and divide into 15 parts.

Wrap B with A. Roll into a long shape, roll up tightly like swiss roll. Roll into a round piece and line onto the egg tart mould.

Preheat oven to 180degree.

Mix and strain filling. Fill the dough with the egg mixture (about 80% full).

Bake the Portuguese Egg Tarts at 180 degree for about 15-20 minutes or until the filling is set.

something to remind, when rolling the skin, don't roll until too thin, prevent skin B from coming out.

Remove any of the tart from the oven when its filling is set to prevent the filling from puffing up as we are not making portuguese egg tarts=)

IT'S A CHINESE EGG TART!!!!