Monday, July 26, 2010

Ham and Cheese Mini Quiche

Update: The Sudden Cook is a YEAR OLD today! I started this blog exactly a year ago! Thank you to each and everyone whoever and wherever you are for taking the time out to read this very unknown blog. It has been fun and I never knew I could make friends in the process and am VERY glad that I have:) Ok. Back to the quiche now.


So I'm having my husband's cousins over for dinner in a couple of weeks and was looking to preparesome mighty fine finger food. I decided to give this recipe a trial run last Saturday. Was mighty pleased with the results - they are interesting to make and more importantly pretty simple to prepare.

Makes 18 mini quiches.

Use a 20ml tablespoon and 250ml measuring cup.

What you need:

3 large eggs 
90ml (4 1/2 tablespoons) cream 
3 teaspoons (18g) grated onion
1/8 teaspoon ground nutmeg
Salt and pepper
2 sheets frozen puff pastry, thawed (use sheets that measure about 25cm by 25cm)
100g (1 cup) grated tasty cheddar cheese
115g (2/3 cup) finely chopped shaved leg ham

What to do:

1) Preheat oven to 210 degrees Celsius. Generously grease a muffin pan.
2) Using a fork or small whisk, beat eggs, cream, grated onion, nutmeg, salt and pepper in a small bowl until well combined.
3) Using a round cutter with a diameter of 8cm, cut nine circles from each sheet of pastry. 

4) Line each muffin hole with a pastry round. Divide grated cheese evenly between pastry cases.

5) Then divide chopped ham evenly between the pastry cases.


Spoon about one tablespoon of egg mixture into each pastry case. 








6) Bake for about 20-22 minutes or until quiches are golden and puffed.




This recipe was adapted from this website.






Random Facts: 





I used my favourite Pampas frozen puff pastry which I also used hereherehere.


The cutter was on loan from my sis. She is most probably reading this so "Thanks sis!"



Monday, July 19, 2010

Lemony Muffin


What you need:
165g self-raising flour
1 tsp baking powder
1/4 tsp salt
110g castor sugar
80g butter, diced
75ml fresh UHT low fat milk
1 tbsp yoghurt
3 eggs
1 tbsp poppy seeds (got a packet from Giant Supermarket)

(A)
Grated rind of 1 lemon and 1 orange
1 tbsp castor sugar
1 tbsp water

What to do:

1) Pre-heat oven to 200C.

2) Combine ingredients (A) in a small saucepan. Cook on low heat to a gentle boil. Allow to simmer until sugar is dissolved, at least 2-3 minutes. Remove contents from pan and leave to cool completely.

3) Sift flour, baking powder and salt into a large bowl. Stir in sugar to mix. Rub in butter lightly and mix into a crumbly mixture.

4) Add eggs, yoghurt, milk and sugared lemon and orange rinds (A) to the crumbly mixture. Stir with a wooden spoon until mixture is combined. Add poppy seeds.

5) Line a muffin pan with liners. Divide mixture evenly between muffin cups, filling each to three-quarters full. Bake for 20-25 minutes or until muffins are well risen.

Recipe courtesy of Amy Beh's column (Cook's Nook) every Tuesday in StarTwo (pullout from The Star).

Verdict:
The recipe was relatively easy to prepare as everything can be achieved by using a mixing bowl and wooden spoon or spatula. No hand-held mixer needed. Taste wise, it had just the right hint of orange and lemon. Baking this really made me wanna bake this again!

Wednesday, July 7, 2010

Claypot Fish Curry


So I've never used a claypot to cook anything before. Not even The Sudden Cook's version of Claypot Chicken Rice. So when my aunt gave me one some time ago she specifically mentioned that I should make use of it if I was going to make fish curry.

Exactly what I did last night. It was a little fun using the claypot. There are a couple of perks. Found it easier to manage on the stove and clean up after, compared to a huge wok. Once you remove the lid after allowing the contents to boil, there is no water residue which collects on the top. I found this particularly interesting.


Onto the recipe. I have made fish curry before. It was a recipe which called for coconut milk and many many ingredients. I remember it took me half a day to make it! Hence I was on the lookout for an easier recipe to try which preferably didn't use coconut milk...and I found one.

It's actually a recipe I got from the back of the fish curry powder packet I purchased. Gotta love those recipes which come on the back of food packaging.


What you need:
125g fish curry powder
2 kg fish
15 shallots (chopped)
10 garlic (chopped)
250ml cooking oil
500ml water
10 curry leaves (remove from stalk - just the leaves)
20ml tamarind juice
2 tomatoes
5 lady fingers
Salt for seasoning

What to do:

1) Heat up oil and saute minced garlic and shallots.

2) Add in fish curry powder with some water and stir-fry then add in 500ml water stir well for a while.

3) Add in fish, curry leaves, tamarind juice, tomato, salt and lady fingers. Stir well.

4) Cover and allow to boil for about 5-10minutes.

Note: You can halve the recipe depending on how much of fish you intend to cook. I used 4 thick Tenggiri slices like the ones I used for this.

Tip:
Don't add too much water so that the curry has a nice consistency.
Always taste the curry to make sure you've added enough salt.
It is important that the curry comes to a boil.

Verdict:
I loved the fish. The flesh was so white and firm and very tasty. As for the curry, in hindsight I would have added less water than I did. Other than that, it was good.


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