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Showing posts with label Pastry n Cookies. Show all posts
Showing posts with label Pastry n Cookies. Show all posts

Pumpkin Scones with Cinnamon Cream Cheese Glaze - Scones #3

Friday, February 14, 2014

I rarely bake without my weighing scale..but on this day.. it died on me just when I wanted to weigh my flour.

Scones are very forgiving, and you need not to be on the dot, unlike delicate cakes and pastries. It'll still come out alright. A +/- of 20gm flour doesn't matter much, as we don't even measure how much we dust the table during shaping and cutting. As long as the dough is soft and sticky, don't overwork it, you should be on the safe side.


Strawberry Heart Shortcake - Scones #2

Wednesday, February 12, 2014

Valentine's day is coming...... my girls love hearts.
They also love scones, and when scones come with hearts, they will love it even more.
The taste of is shortcake is pretty much close to a scone to me, and so I included it into this week's theme.


Goiabinhas @ Brazilian Guava Cookies - Cookies #4

Friday, December 13, 2013

baked and lightly golden :)

Someone close to me went to Brazil on a business trip and asked me if I needed anything. The first thing that sprang to my mind was Goiabada, the pink guava paste that I once read about on Lena's Romeo and Juliet cake.

When  this person went there.... the hotel he was staying was just right beside a supermarket, and so he tried to find it  for me. He told me, "You are soooo lucky. These are the last 2 packs on the shelf".


Toffee Oatmeal Cookies - Cookies #3

Thursday, December 12, 2013

I forgot where I took this recipe from! A thousand apologies, but it's not mine. I didn't realise I didn't note down the source when I was to blog  about it. All the conversions that I weighed from  measuring with cups earlier were written down...but the source was forgotten. So sorry!

I also forgot how many pcs this recipe yield, maybe around 40 pieces. But then again, it depends on big you make them


Hamantaschen @ Haman's Hat with Apricot - Cookies #2

Tuesday, December 10, 2013

Hamantaschen means Haman's hat,  a traditional Jewish cookie that is eaten during Purim festival  to remember the defeat of their enemy named Haman. Read  story here.Haman wore a triangular hat, and so.. that was the reason for the shape of the cookie. In Israel, they are known as Oznei Haman, as in Haman's Ears.


Ghraybeh Fustok @ Pistachio Shortbread - Cookies #1

Monday, December 9, 2013

I made this cookie twice in a day.

First I tried the one that I think is more traditional, with ghee and rosewater. I wasn't too happy with it and I tried another version that is more  modern I think, as it uses butter, vanilla and has cornstarch in it.


Armenian Boorma - AFF West Asian Pastry #5

Friday, December 6, 2013

Another pastry using the versatile Phyllo. The texture is so  delicate, but yet it doesn't break easily.
For Chinese New Year this year, I posted a peanut roll, that has almost the same concept, that is  baked rolled pastry that has been brushed with ghee and filled with sugary nuts. If a comparison needs to be made... I think the peanut version smells much better. Maybe it's because the peanuts weren't raw.


Kiymale Pide @ Turkish Minced Meat Pita

Thursday, December 5, 2013

Pita as known by many  is as round flat bread with a pocket inside.

But in Turkey, the local pita known as 'pide', is a pizza like food with toppings.One can use Turkish wind dried beef, Turkish sausages, chicken, minced beef or lamb, cheese, potatoes and many other ingredients.


Bourma - AFF West Asian Pastry #3

Wednesday, December 4, 2013

Bourma is a rolled pastry made with kataifi/kunafeh.

Quite a challenge to make, haha.
I didn't want to deep fry in oil, but the original way, like how I ate it before, is in fried in ghee. Yummy!


Turkish Borek - AFF West Asian Pastries #2

Tuesday, December 3, 2013

Börek in Turkish language is any pastry made with yufka or commonly known as phyllo/filo. Borek comes in many forms and can be filled with a variety of fillings, but the traditional ones are usually spinach, cheese and minced meat.They can be either fried or baked. You can read about the different types of Borek here

The one I made today is kol böreği and it means 'arm borek' or arm pastry. It is rolled long and can be coiled or shaped into zigzags on the pan. I will go for coil as I like anything that resembles flowers.


Esh Al Bulbul @ Nightingale Nest - AFF West Asian Pastry #1

Monday, December 2, 2013

This month, AFF  brings you West Asia! A total of 19 countries in the group.
Most of us are more familar with the term Middle East, but because Egypt is not in Asia, that is why we cannot use the term Middle East but Western Asia of which includes Turkey as well.

Do visit Shannon's blog to read the introduction post. And don't forget to drop by Lena's for her round up!


Pineapple Lattice Tart - Pineapple #2

Wednesday, October 23, 2013

There are times  when I am totally craving for pineapple tarts and it's not Chinese New Year.
And those times, I am not that diligent to form bite sized ones.

With this big big tart (If I made a tighter lattice, I'll call it pie), I can eat a lot of pineapple filling and pastry with a lot less work. That's total satisfaction!


Quick Apricot Coconut Pie - Stone Fruits #2

Wednesday, September 11, 2013

A pie... how is it a pie? hmmm.
A coconut crust, apricot filling and covered with almonds? LOL. Don't ask me.

This is another recipe from my "good to see only" cookbook. I took the idea, and ditched all the liquids in the recipe, added in lime zest to boost the coconut and apricot, and changed whatever I think is the better way. The result was perfect for me. I wonder what will happen with that extra 1 cup of milk in this. It'll look like baked oatmeal I guess. It's already so moist now.... it will crumble if the golden base is not formed properly


Traditional Mooncake

Friday, September 6, 2013

My first attempt at making mooncakes. So bear with me, the mooncakes don't look perfect.
I don't bake everything perfectly each time and I'm not shy to admit it.

It's ok, it's a been there, done that. And for those of you who have been asking me whether I have mooncake recipes, here you go.
I don't know if I'll make more mooncakes, as in baked mooncakes, real mooncakes as I seriously don't enjoy eating a lump of filling. It's just a personal thing.


Cow Dung Pile @ UFO Tarts 牛屎堆 - MFF Sabah #5

Tuesday, May 7, 2013

cow dung piles :-)

I'm not trying to be disgusting.... but don't you think they do look like it?

I grew up in an area where I do see cows walking around. They don't walk around freely, but are guided by their owners to feed at the field near my old house. Therefore..... the roads are also decorated with brown piles from the cows. It's no longer a common sight.. it makes me miss those days.


Easy Makmur Cookies - Nutty Treats #2

Tuesday, January 22, 2013

I love kuih makmur. Melty and buttery on the outside, sugary peanutty on the inside! Heaven!

I was introduced to this cookie by my ex colleague Hashita. Once bitten, never shy! I was crazily in love with it and was searching around for one that will match Hashita's mom's. Sadly, none!
Most tasted rather firm, rather than melt in the mouth. Even though the bought cookies used ghee as well, but it's not really that melty, compared to the ones Hashita gave me.

When I first made these 10 years ago, I toasted the flour, even when nobody told me so. I don't remember why I did that, but I think it's because of an advice I heard from an old friend that sunning the flour makes cakes lighter, and so I chose the toast instead of sunning, LOL. It's much quicker!
But then recent years after reading blogs, I do read some recipes calling for the flour 'disangai', that means to be toasted. ah-ha, so that step of mine was actually correct!


Barazek - Nutty Treats #1

Monday, January 21, 2013

Phew! My first Baking Workshop was over!

Thanks for all the support, be it with your presence at the exhibition or mentally through the encouraging words you left for me. Thank you all!
It was a great success and although being jittery after a long break from 'public speaking', I'm glad I got it done properly. It made me feel I was once teaching in school again, LOL.

For those who couldn't make it to the live demo, and would want have the recipes, don't worry. This week I will share 3 of the recipes to you. Today will be the first one.


Durian Egg Tart - MFF Pahang #6

Saturday, December 8, 2012

I had my first durian egg tart or durian custard tart  bought from Karak in 1999.. long ago.
It was a treat from my housemate from Kuantan. She always passes by Karak whenever she drives back to KL. She told me, whenever she passes by and if they are available, she must buy. Back in those days, the amount they make is not as much.

Durian bakes are extremely popular in Karak. I used to buy it from Yik Kee, I'm not sure if there are other shops doing it as well. It's situated on the main road. I do hear they have branches in Klang Valley and in Genting Highlands too.


Tebaloi, Sago Cookies - Sarawak MFF #2

Wednesday, September 5, 2012

Lydia loved this, she said it taste like milk cookies. LOL.

Tebaloi is a traditional snack of the Melanau tribe of Sarawak. I first had a taste of this back in 2001 when I went to Sarawak for 11 day, on a fun trip with my uni mates. I fell in love with it at first bite. It was absolutely delicious and addictive. We bought these mostly at souvenir shops and they don’t come cheap for that few pieces of cookie. Now it’s even more expensive, 50% more of what I used to pay, if I didn’t remember wrongly. It used to be RM2 per box, but now it’s RM10 for 3.


Vanilla Bean Macaron with Passionfruit Curd, My 1st Bake-gether - Random Sunday

Sunday, March 25, 2012

Remember when I did my kitchen post, I dreamt of a large kitchen with an island so that I can have lots of friends over to bake. But in the end I got so sad with my final kitchen. To those who didn't believe it's small ... ask Lena. Don't believe the pictures, they lie. LOL. Lena has seen the truth.

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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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