Monthly Archives: February 2012

Garlic Prawn in Phyllo Cup Pastry

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This super super simple recipe is inspired by Giada at Home’s Apricot and Walnut Phyllo Cup. Since the husband is not a sweet tooth kinda person, I decided to change the recipe to a more ‘melayu’ palate.

I find that the phyllo pastry is somewhat similar to our spring roll pastry, so you know me, I love simple and easy recipes. While watching Giada preparing it, my head went like ‘hey I can use this instead of this!’ ‘use this ingredient instead of that one’! So here it! My version of Garlic Prawn in Phyllo Cup Pastry.

Ingredients :-
Medium sized shelled prawn
Chopped red onion
Chopped garlic
Salt to taste
White pepper
Phyllo pastry or spring roll pastry (Size : 5″ or 125mm x 125mm)
1 egg (wash)

For garnish :-
1 egg (scrambled)
Chopped Chinese celery

Directions :-

Special Equipment: a 6/12-count mini muffin pan

Place an oven rack in the center of the oven and preheat to 375 degrees F.

In a small pan, sauté all the ingredients.

Place a sheet of phyllo dough on a work surface. Brush the dough with egg wash. Place another sheet of dough on top and brush with egg wash. Repeat with remaining dough and wash. Gently press each piece of dough into the muffin pan. Spoon the prawn filling into the cups. Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes. Using a dessert spoon or a small spatula, remove the phyllo cups from the pan. Place on a rack and cool completely.

Arrange the phyllo cups on a platter, garnish with scrambled egg and chopped Chinese celery into each cup and serve! Enjoy!

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Pudding Roti Perancis

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Leftover baguette made to full use.

Decided not follow any recipe but of course remembered the ingredients used for the usual ones. Opt out eggs totally too. Plus I dumped everything I got. Yeah…lazy kinda baking eh.

Ingredients :-
1/2 loaf of leftover baguette (sliced thinly)
3 tablespoon of custard powder
1 cup of water
1/2 can of evaporated milk
1 teaspoon of cinnamon sugar
1 teaspoon of nutmeg powder
1/2 cup granulated sugar
1 tablespoon butter

Preheat oven to 180 degrees C

Combine all ingredients except the bread into a saucepan under a medium heat till the mixture gets thick but to continue stirring with a whisk while off the heat. Then pour into the overlapped sliced bread in your pan.

Bake in oven for about 30 minutes, or until top is golden brown.

Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.

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UPDATED!

Hmmm..should I leave some for the hubby?! Er..yah I should, should I? 😛

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PS : I didnt eat this by myself mind you! The boy ate it too you know. 😀

Midnight Scones.

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Who said scones can be eaten only during breakfast or afternoon tea?

With leftover cream cheese and a jar of good ol’ blueberry jam, you can even make it as midnight scones.

Alas…Mine is kinda….thin. Wished it to be thicker. Nevertheless, still tasted good.

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Now I am bloated! How to sleep liddat?! lol!