X'Mas Spinach Cheese Pie

Ingredients:
Dough:

450g all purpose flour
250g pure butter
2 tbsp caster suger
3/4 tsp salt
1/4 cup cold water or milk

Filling:
350g of boiled spinach
500g (cream cheese)
1 egg
100g  of grated Parmesan
Salt and pepper
Bread crumbs ( optional)

Instructions:
1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic and chill it for 10 - 20 min.

2-To create the filling, mix the spinach with the cream cheese. Next, add your egg, Parmesan, and salt and
pepper. Mix well. Set aside briefly.

3-Unwrap your dough from the plastic and divide it into two equal parts.

4-Using a rolling pin, roll out each dough ball to create two xmas tree shape ( 2 pieces)

5-On your first dough, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.( i opt out)

6-Distribute the filling on the dough evenly that was just sprinkled with breadcrumbs.

7-Sprinkle the Parmesan cheese and cover with the second dough . 

8-Cut and fold the side (See the picture below for reference)

9-Grease with egg wash and sprinkle with sesame seed .

10- Preheat 180C and bake for 25minutes + 200C for another 10 minutes

Sunny Spinach Cheese Pie

Recipe adapted from  Allfood.recipes

Ingredients:

Dough: ( I used my banana Pie crust recipe)

17 oz  of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt

Filling:

12 oz  of boiled spinach
12 oz ricotta (cream cheese)
1 egg
3 oz  of grated Parmesan
Salt and pepper
Bread crumbs

Instructions:

1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.

2-To create the filling, mix the spinach with the ricotta. Next, add your egg, Parmesan, and salt and
pepper. Mix well. Set aside briefly.

3-Unwrap your dough from the plastic and divide it into two equal parts.

4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.

5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.

6-Distribute the filling on the circle that was just sprinkled with breadcrumbs.

7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See the picture below for reference.

8-Sprinkle the filling with grated Parmesan.

9-Now, cover with the second circle of dough.

10-Seal the edges with your hands, and then use a fork to press.

11-Place a small bowl in the middle of the pie and press lightly to make an indentation.
Use your fork to press lightly.

12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the 
photo for reference.

13-Twist each slice and continue until each slice is twisted.

14-Bake the spinach pie at 180°C for 30 minutes or until golden

Beef Pie

Ingrediens  - Beef stew
600g  beef - cut into cube
1 big  onion - cut into 4
1 small ginger 
1 Tbsp tick black  soya  sauce 
1 Tbsp  cooking  oil 
Bit of pepper and salt   (or use 1 cube beef stock)
2 potato cut into small cube ( add in only

1. Put oil in medium heat  and add beef & onion  cook for minutes.
2. Put all others  ingredients  and water (water level cover the meat) cook in low fire . Stir  in every 10-15 minutes . When the water dry up...Add more water cook till the beef tender.  Estimated  take 1.5 - 2 hours .
3. Add potato into the beef and cook for 10 minutes . Add potato/corn flour to ticken  the sauce.
4. Set a side to let it cool
5. Prepared  the pie  pastry, refer to below link
http://peppers-love.blogspot.my/2010/11/banana-pie.html?m=0

6. Grease the cupcake pan with butter.
7. Fill in the pie with cook beef stew  & wash with egg.
8. Preheat  220c  and bake for 25 minutes 

Sardine christmas wreath!

Spaghetti with Cheese & Herbs with Chicken & Button Mushroom

English Scone

 Recipe adapted from culinaryarts

INGREDIENTS

2 cups all-purpose flour (260 grams)

1 Tbsp baking powder

2 Tbsp granulated sugar

½ tsp salt (table salt, not Kosher)

4 Tbsp butter (½ stick)

3 eggs

½ cup heavy cream, plus more as needed

½ cup dried currants

PREPARATION

Preheat oven to 400°F.(200c)

 Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.

 Beat one of the eggs along with a tablespoon of water in a small bowl and set aside.

In a large mixing bowl, combine the flour, baking powder, sugar and salt.

Cut in the butter until the mixture resembles large crumbs.

In a separate bowl, beat the remaining two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients. Stir in the currants.

Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add more cream, a tablespoon at a time, until it does. Don't overwork the dough, though.

Roll the dough out to a thickness of 1 inch. Cut into rounds with a round or fluted pastry cutter. Or you could cut the dough into triangular wedges, which will reduce the amount of scraps you end up with.

 Arrange the scones on your prepared baking sheet. Brush the tops of the scones with the egg white, and transfer the pan to the oven. Bake 15 minutes or until golden.

Pumpkin Scone

Recipe adopted from Christine's Recipes

Ingredients:

• 200 gm plain flour / all-purpose flour
• 40 gm cake flour
• 3 tsp baking powder
• 15 gm caster sugar
• ⅛ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• salt, to taste
• 35 gm cold unsalted butter, cubed
• ½ egg, whisked
• 75 ml milk
• 100 gm pumpkin puree
• 30 gm pepitas
• 1 Tbsp milk + 2 tsp whisked egg, for egg wash

Method:

1. Preheat oven to 200C / 390F.
2. Heat pepitas in a small pan without any oil over medium heat until aromatic. Remove from heat and let cool completely.
3. Sift the flours, baking powder, sugar, ground cinnamon, ground nutmeg and salt together and combine well. Transfer to a food process and add the butter. Pulse about 15 times, just to combine. Transfer into a large mixing bowl. Add whisked egg and reserve 2 to 3 teaspoons to adjust the dough consistency. Use a spatula to lightly combine all ingredients. Fold in the pumpkin puree and pepitas. If the dough is too dry, gradually stir in some milk. If it’s too wet, sprinkle some plain flour. The basic idea is to get a non-stick dough surface.
4. Transfer to a floured surface. Knead the dough a few times. Be sure not to over knead it. Otherwise gluten is generated and the scones will turn hard. Roll out into a disc about 2cm in thickness. Cut into 8 equal portions. Carefully transfer onto a lined baking tray. Lightly brush the surface with milk and egg mixture. Bake in the preheated oven for about 15 to 20 minutes. Remove from oven and let them cool on a wire rack. Serve warm with cream and favourite jam.

Notes：

• To make pumpkin puree: Peel, deseed and cut the pumpkin into small chunks. Cook in a microwave oven or steam in a wok. Press with a knife or process in a food processor to a paste.
• If you adapt the method of steaming, cover the pumpkin in order to avoid any water drips from making the puree too wet.
• As the water content in pumpkin varies, it’s better to reserve some milk to adjust the dough consistency.
• The secret to make light and fluffy scones: don’t ever over knead the dough. Move quickly and just combine the ingredients.

Potato Salad

Recipe adapted from Anncoo

Ingredients:
4 Russett potatoes (medium size)
1/2 Japanese cucumber (slice thinly)
1/2 carrot (slice thinly)
2 Hard boiled egg
1 slice dry roasted Ham, cut to small strips
5-6 tbsp Japanese mayonnaise or any brand
a pinch of Salt and a dash of pepper


Method:

• Sprinkle some salt over the the sliced cucumber for about 20-30 minutes. This will make the cucumbers crunchy. Rinse, drain and squeeze dry, set aside.
• Peel potato skins and cut into small pieces. Put water in a pot and add enough water to submerge the potatoes. Boil for about 10 minutes or until potatoes softened.
• In a larger bowl, mash cooked potato with a fork, leaving some chunks behind. Leave to cool.
• Meanwhile rinse egg with water and boil to cook with a pinch of salt water. Remove cooked egg and remove egg shell and mash the egg with a fork in a small bowl, set aside.
• Shred or cut the cucumber and carrot into slice thinly
• Add carrot, cucumber, egg and ham into the mashed potato bowl, mix well.
• Add mayonnaise, salt and pepper or season to taste.
• Mix well and chill in refrigerator and served cool.