Kiwi Ricotta Cheese Pie

Sweet Pastry

150 g butter

70 g icing sugar

1 egg

260 g plain flour

1 tbsp milk powder

  1. Beat butter with icing sugar till white.  Add in egg. 
  2. When well blended, add in plain flour and milk powder to form a dough
  3. Chill dough for 15 min.  Then roll out to fit a 10” pie dish or two 6” pie dishes
  4. Prick holes and freeze for 5 min
  5. Cover with greased proof paper and blind bake (use some beans) for 10 min at 180 degrees
  6. Remove paper and bake at 180 degrees for a further 8-10 min

Cheese Filling (makes one 10”or two 6” pies with remainder)

75 g ground almond

120 g sugar

800 g ricotta cheese

200 ml whipping cream

1 egg & 3 egg yolks

1 tbsp plain flour

pinch of salt

2 tbsp rum

2 tbsp honey

2 tbsp lemon juice

grated rind of 1 lemon

5 kiwi fruits

  1. Mix ground almond with 1 tbsp of sugar
  2. Beat cheese till creamy.
  3. Add cream, egg, yolks, remaining sugar, flour, salt, rum, honey, lemon juice and grated lemon rind
  4. Combine and stir in the ground almonds until well mixed.
  5. Pour into pre-baked pastry case and bake for 45min -1 hour (10” pie) or 30 min for (6” pie)
  6. Cool and then chill in fridge for at least ½ hour.
  7. Arrange kiwi halves in rows across the top of the tart or in concentric formation.
  8. Brush with warm apricot gel for shine. 

16 hours ago | Tags: Kiwi Ricotta Cheese Pie Pies

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Hot Cross Buns 

"One a penny, two a penny, hot cross buns…"  That was what I used to sing in nursery school.  Now, I bake them for Easter.  

1 day ago | Tags: Breads n Buns Hot Cross Buns

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FHA2014 - continued.

A galore of artisan breads 

5 days ago | Tags: FHA2014 Singapore

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FHA2014 - Apr 8-11 2014

The 19th international food and hotel Asia opened with a bang at the Singapore Expo last Tuesday, 8 April.  The biennial trade event which lasted for 4 days till 11 April caters to Asia’s food and beverage, hospitality and wines & spirits industries.  As usual, there are exhibitions, seminars, workshops, culinary challenges and a conference with participants from over 70 countries.

This year and for the first time there was a bakery theatre and a chocolate activity area where the latest techniques in artisan bakery and chocolate making from renowned bakery and pastry chefs, chocolatiers and confectioners were shown.

5 days ago | Tags: FHA2014 Singapore

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cocktailspassion:

TIRAMISU MARTINI
Ingredients:
2 oz. Tiramisu flavored gelato1 1/2 oz. Vodka1/2 oz. Coffee liqueur2 oz. Half & half or creamSprinkling of cocoa powder for garnish
Preparation:
Add the gelato, vodka, coffee liqueur and half & half to a cocktail shaker.  Fill with ice and shake well.  Pour into a chilled cocktail glass and garnish with a dusting of cocoa powder.

cocktailspassion:

TIRAMISU MARTINI

Ingredients:

2 oz. Tiramisu flavored gelato
1 1/2 oz. Vodka
1/2 oz. Coffee liqueur
2 oz. Half & half or cream
Sprinkling of cocoa powder for garnish

Preparation:

Add the gelato, vodka, coffee liqueur and half & half to a cocktail shaker.  Fill with ice and shake well.  Pour into a chilled cocktail glass and garnish with a dusting of cocoa powder.

(Source: acocktaillife.com)

Reblogged from dolce-latte 1 week ago |

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