Strawberry Cheese Tarts

Hmmm… I baked tarts again. The reason was I still had some left over ricotta cheese and strawberry fruche from my last week baking. Not wanted to waste them, I decided to bake cheese tart.

I thought it would be easier for me to bake them on my small tart moulds instead of the “big” round baking pan. So, I’ve made 10 pieces of Strawberry Cheese Tarts and decorated with some chocolate chips! They look beautiful to me… (Of course they were beautiful as it was my design). Hohohoho (**;)

I think I am falling in love with custard powder. Haha… the aroma of custard from the pastry was so strong. I really love the smell and I can’t stop walking towards the oven and check out when the bell will sound and I can enjoy the pastry. :P

The custard powder reminds me of custard pao that I had when I went yum char. The custard was so soft and moist. OMG! I miss the pao and I wish I could have one now… Well, I think I will try to steam custard pao one day… Oops, I think I’m out of topic here. Haha… Today’s topic is my little Strawberry Cheese Tarts.

Finally my tarts were ready… cheese cake should be eaten when they are cold therefore I’ve kept them in the fridge for a few hours before I eat them. They were so yummy! The cheese was light and creamy which literally melts in your mouth. You should probably give it a try! Happy baking~ (*_*)

Ingredients (10 pieces)

125g plain flour
30g custard powder

30g icing sugar

40 olive spread

3tbsp milk

2x130g tubs low fat strawberry fromage frais or light strawberry Fruche

100g ricotta cheese
Chocolate chips, to decorate

What to do

(1) Mix the flour, custard powder, icing sugar and butter in a food processor until fine crumbs form then add enough of the milk to form a soft dough.

(2) Gather into ball, wrap in cling wrap and chill for 30 minutes.

(3) Divide the dough into 10 portions and toll out to line the tins.

(4) Poke the tart shell with a fork evenly and bake for 15 minutes.

(5) Mix the strawberry Fruche and ricotta until smooth.

(6) Spread over the pastry bases and top with chocolate chips.

Fruit Tarts

I made this fruit tarts last weekend. The recipe was taken from my first recipe book that I bought few weeks back (finally had the opportunity to try it).

I couldn’t find one of the ingredients in the supermarket which is fromage frais. I searched in the internet about fromage frais. And here is what I found Fromage frais is a fresh, soft curd cheese that is low in fat. Fresh cheeses are not cured which means they do not keep for long. It has a slightly tangy taste.

Luckily you can replace it with strawberry Fruche. I managed to get strawberry Fruche in the supermarket. Although I am not sure what is the difference between them but my tarts came out delicious! It tastes fabulous especially when eaten cold. Must give it a try… (“,)

Strawberries, Cherries, Kiwi fruit

Ingredients (10 pieces)

125g plain flour
30g custard powder
30g icing sugar
40 olive spread
3tbsp milk
2x130g tubs low fat strawberry fromage frais or light strawberry Fruche
100g ricotta cheese
Halved strawberries, cherries, kiwi fruit, peeled and sliced
2tbsp apricot jam


What to do

(1) Mix the flour, custard powder, icing sugar and butter in a food processor until fine crumbs form then add enough of the milk to form a soft dough.
(2) Gather into ball, wrap in cling wrap and chill for 30 minutes.
(3) Divide the dough into 10 portions and toll out to line the tins.
(4) Poke the tart shell with a fork evenly and bake for 15 minutes.
(5) Mix the strawberry Fruche and ricotta until smooth.
(6) Spread over the pastry bases and top with assorted fruit.
(7) Heat the jam until liquid then brush over the fruit to glaze.

Nutella French toast

Cereals – my daily breakfast. This is nutritionally and economical. :) Well, sometimes I will get bored with it though. So, I will have something different in the weekend for my breaky.

Who can resist Nutella??? Hmm… I think no one. Whoever invented Nutella and peanut butter is a genius. I love them both so much. If both of them are “low fat, low GI, low carbohydrate”, I can eat them everyday! :P

Here is my Nutella French toast serves with half boiled egg. (^-^)

Ingredients

2 eggs
20ml milk
4 slices bread (I used wholemeal and seeds bread)
Some of the Nutella, to spread
2tbsp olive spread

What to do

(1) Place eggs and milk in a bowl and whisk until fully combined.

(2) Place a slice of bread on a flat surface and sprinkle with Nutella. Top with another slice of bread and press down to make a sandwich.

(3) Melt a little butter in a non-stick frying pan over medium low heat. Dip the Nutella sandwich in the egg mixture (being careful to keep the slices together) and make sure the bread is fully coated on both sides.

(4) Remove the sandwich from the egg mixture and drain off any excess.

(5) Place the sandwich in the pan and cook for further 2-3 minutes or until golden.

(6) Carefully turn and cook for a further 2-3 minutes. Remove and keep warm.

(7) Repeat with 2 more slices of bread and grated Nutella to make another serve. Serve with half boiled egg.

Fettuccine Boscailo

Pasta is always a simple and yummy meal to prepare. I found a very simple recipe from the recipe book that I bought. I would like to present my quick yummy and easy pasta. Hope you enjoy it! (‘’;)

Ingredients

80g button mushrooms
1 medium onion
1 tbsp olive oil
1 garlic cloves, finely chopped
1 can whole peeled tomatoes
100g fettuccine
2tbsp parsley


What to do

(1) Wipe the mushrooms with a damp paper towel and then slice finely, including the stems.
(2) Chop the onion roughly. Heat the oil in a heavy-based frying pan and cook the onion and garlic over medium heat, stirring occasionally for about 6 minutes or until the vegetables are light golden.
(3) Add the tomato including the juice along with the mushrooms, to the pan and bring the mixture to the boil. Reduce the heat, cover the pan and simmer for 15 minutes.
(4) While the sauce is cooking, cook the fettuccine in a large saucepan of rapidly boiling salted water. Drain and return to the pan.
(5) Stir the parsley into the sauce and season well with salt and pepper. Toss the sauce through the pasta. Serve.