These babies are so yummy and they’re the perfect size to pop in your mouth!
March 30, 2013
April 15, 2011
- 1 1/4 cups Oreo cookie crumbs
- 50grams butter, melted
- 1 tablespoon sugar
- 200ml whipping cream
- 250grams cream cheese (softened for at least an hour after refrigerating)
- 1/2 cup caster sugar
- 24 Oreo cookies – coarsely chopped
- Zest of lemon – or ½ cup sour cream if you have it
- 1 tsp Vanilla extract
- 1 egg and 1 egg yolk
- 2 tablespoons flour
- Use a knife and remove the icing in the middle of the Oreos. Don’t worry if it breaks, it will be crushed up anyway. Keep the icing to use with the filling later.
- Crush the Oreos into crumbs. Combine cookie crumbs and butter. Press into a 21cm loose bottom pie pan. Place in freezer while preparing filling.
- Whip cream until stiff peaks form. Place in refrigerator.
- Whip cream cheese until smooth. Add sugar, icing from Oreos and blend. Add a zest of lemon and vanilla extract until mixed well. Follow by adding the eggs one by one and flour.
- Coarsely chop 24 Oreo cookies and fold into cream cheese mixture.
- Fold in whipped cream.
- Turn filling in crust and spread evenly.
- Bake at 130 degrees celcius for 1.5-2 hours.
- Cover and refrigerate at least 4 hours. Loosen cheesecake by running knife around edges. Release sides of pan.
January 14, 2011
This recipe is very similar to the Curry Puffs found at Delifrance and if you love those, you will for sure love these as well. 🙂
Ingredients: (makes 30)
1) Instant Pastry from Supermarket
1) 300g minced meat
2) 2 tbsp garlic ginger paste (halia bawang putih)
3) 1 kg potatoes, diced and lightly boiled
4) 5 tbsp meat curry powder and 1tbsp turmeric powder, mixed with enough water to form a paste
5) 2 tbsp chili paste
6) 4cm cinnamon stick
7) 3 star anise
8 ) Salt and sugar as needed
9) 3 egg yolks
1) To prepare the filling, heat oil and fry garlic ginger paste until golden. Add cinnamon stick, star anise and curry and chili paste and fry for 1–2 minutes. Add minced meat and fry for 2–3 minutes.
2) Add potatoes and fry for 1–2 minutes extra. Pour in some water if it is too dry and add salt and sugar as needed. Cover and cook until potatoes turn soft and filling is dry. Dish out and cool the filling thoroughly.
3) Roll out slices of thawed pastries into 4inchx4inch squares on a floured tabletop. Put a dessertspoon of filling in the centre of each pastry square. Fold pastry into half to enclose the filling. Seal by pinching and fluting the edges.
4) Layer the top of the pastries with egg yolks to provide colour.
5) Bake curry puffs in oven until golden brown for about 20-30 minutes at 170 degrees celcius.
November 2, 2010
Baking meringues can be slightly tricky and there are many baking physics involved. Firstly you must let the eggs cool to room temperature before whipping it or you will not get the soft peaks that we want or you may take a longer time than expected.
Secondly, if you prefer smooth texture unlike the cracked meringues that you can see from my pictures, you may want to omit the cream of tartar. I chose to add the cream of tartar as I prefer the cracked look.
Lastly, I was told that if you want soft meringues you can reduce the amount of sugar and if you want crunchy, you may increase the amount of sugar used. Just slightly though!
Overall, my meringues turned out crunchy on the outside and chewy on the inside. If you don’t want the chewiness you may want to bake it slightly longer. 🙂
3 egg whites (Room temperature – Important!)
1 1/2 cups confectioners’ sugar
1/2 tsp vanilla extract
1/8 tsp cream of tartar
1 tsp cocoa powder (If you want it chocolate flavoured)
- Preheat the oven to 150 degrees celcius . Butter and flour a baking sheet.
- In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed until the mixture becomes stiff and shiny like satin.
- Add in the rest of the ingredients and mix well. Stop mixing, and transfer the mixture to a large pastry bag.
- Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
- Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 30 minutes, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
August 11, 2010
Anyone else remember this from their childhood? I remember buying these from NTUC each time I go grocery shopping with my parents. One of my most favourite and missed treats. They stopped selling it years ago and I find myself just craving it and hoping that they will sell them again. Sadly, they didnt.
However I came across this recipe from a website and called “Marshmallow treats” and I decided to give it a try. True enough it tasted just like the rice krispies I had missed from when I was young! It’s a little sweet and kids will definately love them but it’s a treat for grown-ups too! 😀
When removed from pan. I used coco pops hence it’s chocolate flavored. You can use the original rice krispies and you’ll get just like in the first pic. 🙂
I shaped them into bite-sized balls instead so it’s easier to just pop into your mouth.. 🙂
55 grams butter
200 grams miniature marshmallows
160 grams crisp rice cereal
1 tablespoon honey
20 grams Nestum (optional)
- Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Add in honey. Cook 2 minutes longer, stirring constantly. Remove from heat.
- Add cereal and nestum. Stir until well coated.
- Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.