Jun 23, 2015

♥ Lemon Cream Scone ♥



When you have some homemade lemon curd left behind, it is best to serve them with some scones. 


I love this scone recipe. It is so easy, simple and quick. The buttery biscuits are made with heavy whipping cream, which give them a distinct cream flavor.


Neither too sweet nor too buttery. Great for a perfect afternoon tea!

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

Make a dozen
You'll need:
2 cups all purpose flour
2 tbsp Natvia
1 tbsp + 1 tsp baking powder
1/2 stick salted butter
1/2 cup heavy cream, more for brushing
1 tbsp vanilla
2 cold eggs

To serve
Homemade lemon curd
Powdered sugar, optional

How to make lemon cream scone:
  1. Preheat oven to 200C.
  2. In a large bowl, combine flour, Natvia and baking powder. Add cubed cold butter and cut into the flour to form coarse crumbs.
  3. In another bowl, add cream, vanilla and eggs. Whisk well and pour over the flour mixture.
  4. Stir using a fork until combine. It should be sticky. Turn the dough onto a well floured surface and form a disc. Wrap in plastic wrap and freeze for 10 minutes.
  5. Once chilled, roll the dough into 1/2" thick and cut out circles using a 2" cookie cutter.
  6. Transfer the scones onto baking sheet lined with parchment paper and brush the tops with heavy cream. Bake for 10-12 minutes, or until risen and golden brown.
  7. Serve with homemade lemon curd and dust it with powdered sugar.
With all my love <3

Jun 22, 2015

♥ Meet TalkToChef ♥


Find me at Talk To Chef now!

Meet TalkToChef - the World’s First Chef 911! Now you can speak with a chef in real time via video chat! This service provides a never-before opportunity for foodies to cook easier, better and healthier meals at home by getting instant help from any of 2000 professional chefs available 24/7.
TalkToChef is available as an iOS application, through official website and a special widget for partners, which is already functional on 100+ food blogs/websites and helps their users with valuable online support. Finally, 34 million foodies have a desired support available any time for a voluntary tip of 60 cents per minute.
So how exactly it works?
When you want to consult with an expert regarding your food, you simply specify what kind of chef you need by choosing cuisine, method, diet and the service will send a push notification to all chefs in the database who are competent to answer your question. In a matter of seconds you will be connected with a chef via video chat. After you get the valuable advice, you rate, tip and review the chef, sharing your experience on social media.

Jun 20, 2015

♥ Jam Tartlets ♥



Jam tartlets have been on my to-make-list for long. I really like the combination of fruity jams with buttery crust, especially when the jam appears gluey sticky after baking. You know what I mean!


So often I am afraid of making the tart base because I don't have the patience to perfect them.


But look at the rim! They look perfect! ALMOST!


This recipe uses a pastry crust known as pate sucree. Which is similar to pastry dough, but further enriched with egg yolk and sugar. I find this makes the perfect crust not only because it has less sugar, but the yolk also makes the dough pliable and easier to handle.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

You'll need:
For the pate sucree
1 1/4 cup all purpose flour
3 tbsps Natvia
1/2 cup (1 stick) cold salted butter
1 egg yolk
1 tbsp ice water

For the fillings and toppings
Your favourite jams
1/2 cup heavy whipping cream
1/2 tbsp powdered sugar
1/4 tsp vanilla

How to make jam tartlets:
  1. To make the pate sucree: In a bowl combine flour and Natvia. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.
  2. Preheat oven to 200C. Remove the dough onto a floured surface, roll into best fit circles to the tart tins. Remove any excess from the rim.
  3. Using a star shaped cookie cutter, cut out little stars from the dough scraps.
  4. Fill each tart with jams. Transfer tins and starts onto a baking sheet lined with parchment paper. Bake in preheated oven for 15 minutes. Remove the stars when they turn golden brown. Continue to bake the tarts for another 20 minutes, or until set and edges turn golden brown.
  5. Allow the tart to cool complete. Meanwhile, combine heavy cream, powdered sugar and vanilla. Whip until stiff peaks form.
  6. To serve, dollop with sweetened whipped cream and top with star cookie.
With all my love <3

Jun 19, 2015

♥ Lemon Meringue Tart ♥



Homemade lemon curd for my homemade lemon meringue tart! Invest in good lemon because it will solely change the flavor of your lemon curd.



The tanginess from the lemon , sweetness from the natural honey, and butteriness from the shortcrust. This tart is made to heaven!


Can you imagine how long it took me to whip up the glossy meringue?


In this recipe, I am using Archibald's honey from Honey 蜜蜜針! Check out more at their FaceBook Page! Or you may want to replace it with sugar and adjust the level of sweetness.
This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
Adapted from beanpanda
For lemon curd:
1 egg
80ml lemon juice (approximately 2 lemons)
zest of 1 lemon
50g Honey
60g cold butter
2 tbsp ice water

For crust:
1 shortcrust pastry

For meringue topping:
Adapted from Martha Stewart
2 egg whites
pinch of cream of tartar
1/2 cup granulated sugar
1/4 tsp vanilla

How to make lemon curd:
  1. To make lemon curd, combine egg, lemon juice, lemon zest and honey in a bowl. Heat the mixture over a double boiler. Whisk constantly until thicken, this takes around 10-12 minutes.
  2. Remove the bowl from heat, add in cold butter and whisk to smooth. Pour over a fine sieve to remove lumps and keep in an airtight container for up to 2 weeks.
How to make meringue topping:
  1. Whisk egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar and whisk until glossy and stiff peaks formed. Whisk in vanilla until just combined.
How to make lemon meringue pie:
  1. Preheat oven to 200C. Remove the dough and roll onto a floured surface. Using a round biscuit cutter, cut out small circles and fit in tart tin. Trim the edges and place in the fridge to chill. Fill chilled tart shells with pie weight and bake for 15 minutes.
  2. Remove pie weight and bake for another 15 minutes, until golden brown. Carefully remove the tart shell and cool completely. 
  3. Fill tart shells with lemon curd. Pipe meringue topping and chill in the freezer until ready to serve.
  4. When serve, use a kitchen torch to toast the meringue. Alternatively, place under preheated broiler for 2 minutes to brown.
With all my love <3

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