Short-crust pastry
125gm plain flour
A pinch of salt
55g butter, cubed
2-3 tablespoons cold water
2 tablespoons sugar
1) Put the flour and salt in a large bowl and add the cubes of butter.
2) Use your fingertips to rub the butter into the flour untill you have a
mixture that resembles coarse breadcrumbs with no large lumps of
butter remaining. Try to work quickly so that it does not become
greasy.
3) Using a knife, stir in just enough of the cold water to bind the dough
together.
4) Wrap the dough in cling wrap and chill for 10-15 minutes before using.
Meringue
4 eggs whites (separate the egg yolks for the custard)
3 tablespoons castor sugar
1 tablespoon brown sugar
Custard
10g butter
1 cup cream
2 tablespoons castor sugar
4 egg yolks
1/2 cup freshly squeezes lemon juice
1/2 teaspoon vanilla essence
1) In a heated pot, place in the butter and cream and stir until the cream
is heated up.
2) Next, add in the sugar and stir in until the sugar is dissolved.
3) Remove from the heat and place the egg yolks one at a time and stir
with your whisk continuously until it becomes a nice custard-like
texture. (This is the most important step and you need to concentrate)
4) Stir in the lemon juice and vanilla essence for flavouring,
Place the short-crust pastry in the tin foil/baking dish and pour the lemon custard. Top with the meringue and bake in the oven.
Ingredients
1 tablespoon olive oil
30g butter (any brands)
3 cloves garlic, chopped
3 stalks chinese parsely, chopped finely
4 button mushrooms, sliced (can use fresh or canned)
3 white button mushrooms (don't put them in water)
A pinch of salt
A pinch of pepper
1 cup cream (can be purchased from NTUC)
1/4 cup chicken stock
2 sheets pre-made egg crepes
1 cup mozzarella cheese
1 teaspoon parmesan cheese, to sprinkle
Method
In a heated pan, add the oil and butter and saute the garlic and chinese parsely until fragrant then add in the mushrooms and saute for 5 mins, add in the salt and pepper and stir-fry until the liquid evaporates. Add in the cream and chicken stock and let the mixture thicken.
Take a sheet of crepe and spread the mixture evenly and sprinkle some mozzarelle cheese. Roll the crepe and cut into hald then place them on a baking tray. Do the same for the 2nd crepe.
Sprinkle some parmesan cheese and bake in the oven for 10 minutes at 175 degrees until the parmesan cheese turns brown.
Serve immediately with your favourite salad.
Rich Short Crust Pastry
100g butter / margarine
60g icing sugar
1 egg yolk
200g plain flour, sifted
2 tablespoons strawberry jam (or any fruit jam)
Filling
120g butter / margarine
80g castor sugar, 2 eggs
80g plain flour, sifted
100g grounded almond
Decoration
30g flaked almonds
Method
1. Pastry: Cream butter and icing sugar till light, add egg yolk and cream
till well-combined. Add flour and mix into a pliable dough. Rest for
20 minutes.
2. Roll pastry in between two sheets of plastic till 3mm thick and big
enough to line a 22cm/9" pie dish.
3. Remove the top plastic sheet, invert and place the pastry over the pie
dish. Press neatly and remove the excess pastry from the sides. Brush
strawberry jam on the base.
4. Filling: Cream butter and castor sugar till light, add eggs one at a
time, beating well after each addition. Fold in sifted four and ground
almond, mix till well-combined.
5. Pour filling mixture onto the pie dish and spread neatly. Sprinkle
flaked almonds on top as decoration.
6. Bake in a pre-heated oven at 180 degrees for 35-40 minutes till
golden brown. Remove, leave to cool before serving.
