Bake and Shake: Meat Pie

Just a few weeks back, my friend wanted to learn how to make some meat pie so I've decided to teach her how. 
This meat pie puff pastry uses the same puff pastry as the one I used for my chicken pie, you can get the recipe here.

You can use any kind of meat and stock you want. But beef would be the best choice for this pie. 

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Hello Kitty Macarons (French Meringue Method)

I remember my friend once mentioned to me that the Hello Kitty trend is suddenly coming back, everyone is crazy over it and everything is made Hello Kitty. So I've decided to try making some Hello Kitty macarons. I know mine turned out rough on the surface because I didn't have my sieve with me so I couldn't sieve the almond and icing sugar. If you want to have smooth shells, sieve your almond and icing sugar mixture twice.

This macaron is done with a french meringue method.

I also made some round one with different expressions.

Please send your recipe request to lpr.request@gmail.com

Fruit Tart

I had this huge craving for strawberry fruit tart sometime ago, I think it was because of the hot weather and so I've decided to make one.

I made the pastry cream the day before and the sweet short pastry in the morning so that the pastry is cool enough for me to put the cream and strawberries.

You can get the recipe for the pastry cream here and the recipe for the sweet short pastry here.

Please send your recipe request to lpr.request@gmail.com

Sweet Short Pastry

I know it's close to almost a month since I last posted anything. I was busy with assessments and just right after assessment week Dad and Mum came over to spend time with me.

So I'll be sharing a Sweet Short Pastry recipe that I learn in school. This recipe can be used for making cookies and also for sweet tarts.

I always keep my scraps and make them into cookies (as shown in the picture). If you have enough scraps you can make small individual tarts instead.

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Creme Patissiere (Pastry Cream)

Creme Patissiere or some of you may know it as pastry cream is a mixture of cooked milk, egg and sugar thickened with starch. It can be use to fill pies, cakes, cream puffs, eclairs and etc. It is so simple to make and also very versatile, you can add flavour by adding lemon juice, lemon zest, chocolate, coffee, puree, vanilla and much more.

I decided to make a citrus creme patissiere to go with my strawberry fruit tart. This recipe is just enough to fill up to 1/3 of the height of a 9" tart pan. If you want to have more pastry cream, 2x of this recipe would be enough.

I like to prepare my pastry cream the day before using it so that I won't have so many things to do. But make sure that when storing your pastry cream it should be properly covered (it's always 2 layers of plastic wrap for me!) and never store it for more than 4 days. 

When using the next day, bring it to room temperature and give it a good mix to soften it before using.

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Cotton Cheese Cake

I'm back in Melbourne, moved into a new apartment and was surviving on my friend's pocket wifi for the past one month until our internet connection was finally set up. Just when everything's settled and I was all ready to start baking at home, I fell sick. Thus explains why there was such a long delay. This cheesecake uses the waterbath method and has a light and spongy texture.

(Click image to enlarge)

(The cake will look like this after 35mins of baking and then it will drop back to the height when the mixture was poured in)

If you are craving for cheesecake, try the Japanese version because it uses so much lesser cream cheese and sugar as compared to a New York Cheesecake. Enjoy!

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Chocolate Rum Balls

It isn't always easy when it comes to buying presents for special occasions like birthdays, anniversaries and for the holiday seasons. So why not, this time round, make something? Something that looks nice and yummy! Chocolate Rum Balls are one of the easiest gift to make and whoever that is going to receive it will be really happy. You can make them a week in advance and store them in the fridge. (The flavour of the rum will actually taste better with age.)

Please send your recipe request to lpr.request@gmail.com