Greek Lamb Chops

Monday, November 30, 2009

Ingredients:
* 8 lamb chops
* 1/3 cup olive oil
* 2 lemons, juice of
* 1/2 cup fresh oregano (chopped) or 1/4 cup dried oregano
* 6 garlic cloves (chopped)
* 1 teaspoon salt
* 1/2 teaspoon black pepper

Method:
1. Mix all ingredients together including the lamb chops.
2. Cover and refrigerate for 4hours or overnight, turning occasionally.
3. Arrange the chops on a rack in a pan, drizzle with any remaining marinade and grill/broil in oven for about 3 minutes each side at medium high heat for medium-rare, or until cooked to your liking.
4. These can also be cooked on an outdoor grill/barbeque.

Chinese Egg Tart

Sunday, November 29, 2009



Ingredients for crust:
* 225 gr plain flour
* 125 gr butter
* 55 gr icing sugar
* 1 egg, whisked
* a dash of vanilla extract

Ingredients for custard:
* 3 eggs
* 110 gr caster sugar
* 225 gr hot water
* 85 gr evaporated milk
* 1/2 tsp vanilla extract

Method:

Making the crust:
1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Making custard:
1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam. Carefully pour egg mixture into each tart shell.

Baking:
1. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.



Note:
  1. Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly.
  2. At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise.


Source: Christine's Recipes

Pumpkin Bars

Wednesday, November 11, 2009


Ingredients

Bars:
* 4 eggs
* 1 2/3 cups granulated sugar
* 1 cup vegetable oil
* 15-ounce can pumpkin
* 2 cups sifted all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking soda

Icing:

* 8-ounce package cream cheese, softened
* 1/2 cup butter or margarine, softened
* 2 cups sifted confectioners' sugar
* 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Brigham's Kitchen Copyright © 2009 Designed by Ipietoon Blogger Template Provided By Template4all.com Vector by DaPino