~Starry Num Nums~

Pseudo Middle Eastern Inspired Anti-Potato Salad

2006-02-04T22:58:00.000+08:00

I was craving a potato salad the other day, but wasn't in the mood for potatos. So I substituted potato with chickpeas, and then for some weird reason, I decided to drag in a few other middle-easterny type ingredients like eggplant and fresh figs.

This is a large serving of salad which could serve 4-6, depending on whether you eat it on it's own, or as a side.

Ingredients:

1 can (approx 400g?) chickpeas, drained
1 large eggplant, cubed
1 large red capsicum, diced roughly
1 tablespoon allspice
1 tablespoon nutmeg
1 generous serving of mint leaves, chopped.
3-4 tablespoons of Greek style yoghurt
1 lemon
olive oil
4 figs (preferably, dark fleshed)

Method:

Put the chickpeas and chunks of capsicum into a large bowl.

In a pan, stir fry the eggplant in olive oil. Add the nutmeg and allsprice and continue frying until tender.

Add the eggplant into the large bowl.

Add the yoghurt and squeeze some lemon juice into the bowl. Mix through the salad.

Mix in the freshly chopped mint leaves

Top the salad with fig halves.

Serve.

Tips:

I try to put the mint leaves in towards the end, when the salad mixture has slightly cooled down. This is because mint leaves have a tendency to go dark and mushy when exposed to direct heat.

Miso Risotto

2005-11-29T18:39:00.000+08:00

This is a recipe I concocted in an attempt to create fusion food. I'd been wanting to try making a mushroom risotto but thought of using shitake mushrooms. Seeing how shitake mushrooms aren't exactly Italian fare, I thought why not go one step further and use miso soup as a base instead of vegetable stock?

Ingredients

1 leek, halved lengthwise and sliced.
35g dried shitake mushrooms, sliced (see note below)
100g enoki mushrooms, ends cut off and clumps separated
400g fish fillets, sliced thickly (approx 1 inch thick)
1 handful dried seaweed
7 tablespoons japanese soyabean paste
6 cups water
1 cup arborio rice

Method:

In a saucepan, add the soyabean paste to the water and bring to the boil. Reduce the heat once the mixture has boiled.
Add the dried seaweed into the hot soup.
In pot, stirfry the leek with olive oil until softened.
Add the arborio rice and stir until the rice is mostly translucent.
Add a ladleful of the soup into the pot of rice and stir in until most of the liquid is absorbed.
Repeat the above until the rice has softened but still has a bite to it.
Add the mushrooms and fish into the pot, and another ladleful of the soup. Cook until the soup has been absorbed and the fish has been cooked through.

Tips:

Soak the dried shitake mushrooms in hot water for about ten minutes (or until it softens) before slicing it. You may use fresh shitake mushrooms - I just prefer the dried ones.

The brown soyabean paste is available from most Asian shops - it is made of soyabeans, salt and sometimes kelp or a bit of seafood. It is also the main ingredient for miso soup, so you might want to look for something labelled miso paste if you're unsure. If you cannot find the soyabean paste, you might consider using instant miso soup packets to make up the stock, but it is much cheaper to buy the soyabean paste.

I purposely made the soup quite strong tasting as I wanted the miso to be the base flavour of the risotto. If you're not a big fan of miso soup, you could reduce the amount of soyabean paste used by 1-2 tablespoons.

You could also consider using field mushrooms, or oyster mushrooms as well. Just make sure that the mushroom you choose is not particularly strong tasting because otherwise it might counteract the taste of the miso base.

Experimental Seafood Risotto

2005-11-15T23:43:00.000+08:00

The original recipe was for a roasted pumpkin and spinach risotto from Superfood Ideas. I tweaked it so that I could have a tomato based seafood risotto. The measurements have not been perfected yet, so please take these measurements as a rough guide until I ascertain accurate amounts.

This recipe will serve between 4-6 people.

Ingredients:

Seafood mixture:

3-4 cloves of garlic, crushed or minced.
dried herbs (I used oregano and thyme)
300-400g fish fillets, chunky slices (approx 2cm thick)
desired amount of other seafood items
*eg: prawns, shelled but with tail still on
crabsticks, sliced

Others:

1 leek, sliced thinly
1 can (approx 400g) whole peeled tomatos
1 and a 1/2 tablespoons powdered vegetable stock
1 and a 1/2 cups arborio rice
50g mushrooms, sliced
100g baby spinach or spinach with most of the stems removed
20g butter
1/2 cup parmesan cheese

Method:

Place the seafood in a bowl and mix in crushed garlic and dried herbs. Season with a little pepper and set aside.
Open the can of whole tomatos and use a knife to break up the whole pieces in the can.
Pour the contents into a measuring cup and top up with water. Make sure you end up with approximately 7 cups of water. Transfer into a pot and add the vegetable stock.
Bring the tomato based liquid to a boil, then reduce to a simmer.
In another pan (B), add some olive oil and fry the leeks until softened.
Add the arborio rice to (B) and stir until the rice grains are mostly translucent.
Pour in a ladleful of stock and stir on medium heat until most of the liquid has been absorbed by the rice. Repeat with remaining stock until rice is mostly tender, but still firm to the bite.
Stir in mushroom, spinach and seafood mix. Cover and set aside until the spinach is wilted and the seasfood is cook.
Stir in butter and parmesan cheese. Serve.

Tips:

It is important to stir as the liquid tends to stay at the top, thus the rice will get burnt and will stick to the pan.

Reserve your largest pot for the risotto - you need as much space as possible in order to effectively stir in all the ingredients.

Try experimenting with other veggies. Note that some veggies may need to be put in earlier. Leafy vegetables like spinach will cook quickly, whereas you might want to give capsicum a longer time to cook through.

For my first trial run, I used Basa fillets and I achieved fantastic results - the fish was very soft and took on some of the flavours of the risotto. You might want to consider a fish with a mild, if any, flavour as it goes better with the tomato based stock. If you want to use salmon, I'd suggest using a non tomato based stock.

Ridiculously Simple Coconut Ice

2005-11-15T08:53:00.000+08:00

This recipe does not require any cooking whatsoever, but requires a setting time of at least one and a half hours.

Ingredients:

250g icing sugar
175g dessicated coconut
150ml condensed milk
Food colouring

Method:

Dust a pan with some icing sugar.
Sieve the icing sugar into a bowl.
Mix in the condensed milk and dessicated coconut and stir through until the mixture becomes stiff.
Divide the mixture into two portions.
Add food colouring if required.
Press down and evenly distribute one portion of the mixture into the dusted pan.
Press down and evenly distribute the second portion of the mixture into the filled pan.
Leave to set in a cool area.
Cut the coconut ice into cubes or bars with an oiled knife.

Tips:

Wrap the coconut ice in greaseproof paper, or use greaseproof paper layers and store in an air tight container.

You might want to try adding some flavouring to your coconut ice - I know a lady who makes peppermint coconut ice!

Fluffed, Dreamy Hearts

2005-09-05T22:14:00.000+08:00

Ok, so I'm not very good at thinking up names.

Anyway, here's the recipe for baby chocolate pavlovas. Recipe initially from Mrs Maddox, and initially intended for one huge pavlova. I've also halved the recipe because I was experimenting, plus, the original amount would be too massive! This recipe can make 4-6 pavlova hearts, depending on how big you make them.

Pictures to be uploaded soon, so sit tight!

Ingredients:

Pavlova
3 egg whites
150g sugar
1 and a half - 2 tablespoons of cocoa powder (depending on how chocolatey you want it to be)
25g of finely chopped dark chocolate (although this is subject to individual tastes)
1 teaspoon balsamic vinegar

Topping
Thickened Cream
Strawberries
Grated dark chocolate

Method:

Preheat the oven to 180 degrees Celsius and line a tray with baking paper.
Whisk the egg whites until they form satiny peaks.
Gradually add in the sugar while beating the egg whites. Beat until the mixture is glossy and forms stiff peaks.
Sift in the cocoa powder and add the balsamic vinegar and chocolate bits. Gently fold in.
Plop the mixture on the baking tray, smoothing out the top and sides of the hearts.
Reduce the oven temperature to 150 degrees and pop the tray into the oven.
Bake until the sides are crisp, but the middle should be a bit squishy.
Switch off the oven and leave the oven door slighly open, so that your pavlova hearts can cool off.
Whip cream so that it forms firm peaks.
Slice the strawberries.
Assemble the pavlovas by spreading the top with cream and sprinkling with strawberries and grated chocolate.

Tips:

Make sure you don't put the meringues too close to each other as they expand when they're cooked

Baking time depends on how big the pavlovas are. I would say you would need at least twenty minutes for the small pavlovas. However, if you're making a huge one, the original recipe (which is double of the recipe here) suggests at least an hour and 15 minutes.

I'm not entirely sure what the balsamic vinegar is for - I might just experiment without it sometime.

This recipe would go well with most fruits, only try not to use fruits which are too juicy/watery. You don't want the fruit juices to seep into the cream and dilute it... or worse, seep into the pavlova and make it soggy. So you might want to steer clear of citrus fruits and watermelon.

Try to leave the decorating/topping to the last minute. You definitely don't want to do it too early as the pavlova might get soggy.

As usual, be careful when beating the cream. You don't want to overdo it as the cream will eventually separate into milk solids and water.

If you want to be really decadent, here's another way to assemble the pavlova. This method works best if you make one huge pavlova, and double the recipe above.

(optional) cut the pavlova in half so that you have two layers.
(optional) spread the whipped cream on the bottom half before replacing the top layer.
Cover the pavlova with the whipped cream.
Arrange strawberry slices all over the pavlova.
Sprinkle with grated chocolate.

I guess you could also try to add a layer of fruit in between the meringue layers. Or maybe, instead of a layer of cream, a layer of custard?

Rocky Road

2005-08-24T02:25:00.000+08:00

Rocky Road - a sinful treat, yet incredibly easy to make! All it really involves is mixing melted chocolate with marshmallows and other sweet goodies to make a chunky slab of sugar. Mmm. Make sure you drink a lot of plain water!

Ingredients :

600g chocolate
300g marshmallows
100g glace cherries
200g jubes/jellies
3-4 handfuls of almonds (You can use any type of nuts -pistachio works wuite well too)

Method:

Line a baking tray or container with aluminium foil.
Mix everything but the chocolates in a bowl.
Melt the chocolate in a double boiler or microwave oven.
Combine the ingredients and melted chocolate, stirring well so that everything is well coated with chocolate.
Pour the mixture into the container and allow to set in the fridge.
Peel back the aluminium foil and cut the rocky road into snack sized bars.

Tips:

You can use any type of chocolate. I just used the cheap home-brand chocolate compound buttons, and they came out yummy. Once you've mastered the basic recipe, you might want to consider swirling dark and white chocolate. Experiment!

While the marshmallows and chocolate are staple ingredients in this recipe, you can more or less substitute everything else. Just make sure you don't use anything too soft or soggy, and make sure you don't use anything which will go bad within 2 days. I am going to try incorporating tim tams and maybe cereal or toffee pieces next!

When choosing jellies, the best kind (in my opinion) are those sugar coated fruit jellies or jubes. You want something which provides a bit of resistance when biting into them, yet nothing too sticky or soft. Rowntree's fruit pastilles are too dry/sticky. Jelly tots could be good, only they're a bit too small - Rocky Road is meant to be chunky.

I prefer pouring the ingredients into the melted chocolate as it wastes less chocolate that way.

Be careful when melting the chocolate - especially if you're melting it in the microwave. ALWAYS STIR your chocolate as it melts. You may think that its lumpy, but upon stirring, the lumps will disappear.

Don't have a double boiler? A double boiler is basically a pot which is balanced on another pot filled with water. You can also use a heatproof bowl instead of a pot to hold your chocolate. Pyrex is a good option.

Work quickly with chocolate, especially if you're in a cool climate. Chocolate can harden easily in cooler temperatures. You really want to be able to coat everything while the chocolate is still molten.

If your chocolate has already hardened before properly coating, don't fear - simply transfer into the container, and melt more chocolate to pour on top of it. It may not be as aesthetically pleasing, but at least it's presentable!

Update

I got this question from my other blog:

Hopefully I will have time to try out your rocky road recipe you posted a while ago, but I have bought 70% dark bitter chocolate instead of milk chocolate, do you think it will turn out alright?

Short answer:

Yes, it should turn out alright.

Long answer:

The main difference between normal dark chocolate and 70% cocoa dark chocolate is that of cocoa and sugar content.

Ingredients on packets of food are listed in descending order, in other words, the dominant ingredient is listed first. Looking at a bar of cadbury chocolate for example, you will see that sugar is the first ingredient listed, followed by cocoa. And usually, in the dark chocolate bars, the cocoa content is only about 35 percent.

70 percent cocoa bars, as the name suggests, contains 70 percent cocoa. Since there is no sugar overpowering the chocolate in this case, it just means that more of the natural bitterness of cocoa can be tasted.

The only real problems I see is that of TASTE and COST.

As mentioned, the 70% bars have cocoa as a dominant ingredient. Since cocoa is naturally on the bitter side, the 70% bar is definitely gonna be less sweet than milk chocolate bars. Thus, if you're making this rocky road for young kids, the dark chocolate bar may not be a wise option. That said, the dark chocolate will probably complement the rocky road quite well because the other ingredients are already quite sweet on their own.

Cost wise: 70% cocoa bars can be quite expensive. If I remember right, 100g of Lindt 70 percents costs about 4 dollars a bar. This recipe uses a fair bit of chocolate as a base, so unless you're a real dark chocolate fan or you're feeling indulgent, you might end up cursing yourself for choosing to use 70% cocoa in this recipe.

So yes, while it shouldn't be a problem using the 70% bars, take note of the other factors listed above. Have fun experimenting! =)

Pineapple Upside Down Cake

2005-08-07T01:35:00.000+08:00

Modified from Recipes + magazine. The original recipe was meant to be for individual mini cakes, but due to my lack of bakeware, I decided to make it into a full-sized cake. It turned out pretty good, and I'm now working on modifying it ever so slightly. Stay tuned! (I'm also working on getting a better picture!)

Ingredients

Topping
Golden Syrup
Pineapple Rings (preferably in natural juice not syrup)
Glace red cherries

Cake mix
1 cup self raising flour
1/2 teaspoon baking powder
1 egg
I teaspoon vanilla essence
1/2 cup caster sugar
80g butter, softened
*1/2 cup pineapple juice - reserved from the can of Pineapple rings

*I suspect you could probably use pineapple juice instead if you didn't manage to get pineapple rings in syrup.

Method:

Preheat the oven to 180 degrees.
Drain pineapple, reserving the juice.
Grease a cake tin with butter, or olive oil.
Estimate how many pineapple rings can line the tray. You need to put 1 tablespoon of golden syrup for each pineapple ring into the tray. Try to spread the golden syrup out.
Place the pineapple rings in the greased and syrup-ed tray. Put one cherry in the middle of the hollow of the pineapple ring. If you like, you can fill the gaps with cherries as well.
Beat butter and sugar, using an electric mixer, until light and creamy.
Add egg, vanilla and a pinch of salt. Beat until fluffy.
Add flour (with baking powder) and reserved juice in alternating batches,beating until just blended. Pour the batter over the fruit.
Bake until the cake is firm when pressed. See tips below.

Tips

Because the original recipe was for mini cakes, the amount of cooking time required was significantly lesser than for a square cake. In the original recipe, it was suggested that the mini cakes be allowed to bake for 15 minutes. However, using a larger mould to create an actual cake, it took my cake at least half an hour to bake.

You might want to consider putting the cake tin on a cookie tray when you want to stick it in the oven. For some weird reason, when I baked this cake, some of the golden syrup dripped down to the bottom of the oven. Not happy!!

When lining the tin with pineapple - you want to try to get it covered with as much golden syrup possible. The idea is that the syrup melts and sort of caramelizes the pineapples. Syrup in the hollow of the ring doesn't really penetrate the pineapple.

The basic cake recipe I've provided was topped with 4 pineapple ringss. In the magazine article, it made 6 mini cakes, each with one pineapple ring on top. If you manage to fit in more pineapple rings, you might want to consider doubling the recipe.

Basil and Ricotta Cheese Croquettes

2005-07-31T17:00:00.000+08:00

While the process of making croquettes can be time consuming, they are always a favourite because of their creamy soft centres and crunchy outer layer. I was watching Ready, Steady, Cook when they mentioned ricotta croquettes. However, since there are no exact measurements given on the show, I can only offer rough measurements. I have modified the recipe by adding in basil leaves.

This recipe makes about 6-8 large croquettes, or up to 20 mini croquettes.

Ingredients
250g smooth ricotta cheese (available from the dairy aisle of the frozen section in the supermarket)
2-3 tablespoons of chopped basil
breadcrumbs

In three separate bowls
2 eggs, beaten
flour
breadcrumbs

Method

Mix the basil into the ricotta cheese.
Add breadcrumbs so that you get a thicker mixture which is easy to mould. Don't worry if you seem to be putting in a lot of breadcrumbs - from my estimations, you will need about 1/3 of the mixture worth or breadcrumbs. Maybe even more.
Shape the croquettes into patties or balls.
Coat each croquette in the following order: flour, egg and breadcrumbs.
Coat the croquette again in just egg and breadcrumbs.
Heat vegetable oil in a deep frying pan/wok.
Deep fry the croquettes until brown - I like them to be the colour of maple syrup.

Tips:
These are best eaten warm with a side of tomato relish (Masterfoods has a yummy tomato relish!).

It is important to double coat as it ensures that the cheese is properly coated. Cheese croquettes which are not coated well will explode. Okay, not explode, but cheese will spurt our from the uncoated gap. Not a good look.

On Ready, Steady, Cook, the chef suggested using one hand for dry dipping and the other for wet dipping. However, if you're not ambidextrous, that's a bit of a challenge to do competently. What I have found is that it is easier to use your hands for the dry dipping, and use a fork to coat with egg. You can then balance the coated croquette on the fork to drain the excess egg.

I have tried adding semi dried tomatos into the mix as well - these are not bad variation!

If you want to put a bit of bite into your croquette, you may want to add some toasted pinenuts to the mix. I have yet to try this.

Starry's Favourite Things Salad

2005-04-03T01:36:00.000+08:00

Salads can be so so boring. Here is a list of my favourite things in a salad:

Avocado
Segmented navel oranges
Semi dried tomatos
Mango chunks
Danish Fetta Cheese (creamier, although slightly saltier than greek fetta)
Green olives
*Roasted Red Capsicum/Peppers
Roasted eggplant
Cherry tomatos
Cos lettuce

In fact, I am having a near perfect salad today. No lettuce, eggplant or cherry tomatos unfortunately!

*Roast Capsicums
Can be bought or made.

Method:

Toss capsicums into the oven or grill and heat until the skins blacken.
Carefully peel away the blackened skin.
Cut the capsicum in half. Be careful as the juice inside the capsicum may spurt out... and its burning hot!
Remove the seeds.
Chop or slice as desired.

To store roasted capsicum - place in an air tight jar and fill to the top of the capsicums with olive oil. Refrigerate.

Bruce's Cheater's Nachos

2005-03-29T15:28:00.000+08:00

Nachos...mmm... I could eat them any day of the week. But they're oh so bad... carbs from the corn chips... sour cream... cheese.... There goes the diet! Well, since you're blowing the diet, may as well fit in as much veggies as you can, so that at least you're eating healthy... kind of.

Ingredients
1 bag corn chips (any flavour)
1 bottle of salsa (I used Old El Paso's Bean Nacho Salsa)
Roasted eggplant
Sweet, roasted capsicum (you can make these on your own, or buy them in jars)
Cheddar Cheese
Low fat sour cream
Avocado pieces

Method

Pour the corn chips in a bowl.
Arrange the eggplant on top of the chips.
Add the bean dip, and arrange the sweet roasted capsicum on top.
Grate the cheddar cheese over the chips and dip, then pop the bown in the microwave, on HIGH for approximately 3-5 minutes (or until the cheese is melted).
While the dish is the microwave, slice some avocado.
Place the avocado on the piping hot nachos, and serve with dollop(s) of sour cream and chives.

Granola

2005-03-20T23:08:00.000+08:00

This recipe was taken from the net, but I made an omission from the dry ingredients. I couldn't find wheatgerm at the supermarket, so I made the granola without it. Still yummy though! This recipe makes A LOT of granola - about 800g maybe? Just so you know.

Dry Ingredients

4 cups of oats (you want the traditional, unprocessed ones)
1/4 cup sunflower seeds
1 teaspoon cinnamon
1/2 cup chopped pecans
1/2 cup brown sugar (I used dark brown sugar - I like the richer taste)

Liquid Ingredients

1/3 cup of vegetable oil (I used extra virgin olive oil)
4 tablespoons honey
1/2 cup water
1 teaspoon vanilla essence

Optional

raisins or other dried fruits

Method

Combine the dry ingredients in a large bowl and mix well.
In another bowl, combine the liquid ingredients.
Pour the liquid mixture over the dry ingredients and mix in well.
Spread the mixture over a large pan sprayed with non-stick spray, or greased with vegetable oil/butter.
Bake at 150 degrees Celsius for 50-60 minutes, stirring every 15 minutes.
Add your dried fruit in the last ten minutes (I added mine after the granola was cooled tho)
Leaving the granola in the pan, cool the mix on a wire rack.
Store in an air-tight container once cooled.

Granola with yogurt is very nice indeed!

Am thinking of more combinations I can make with the granola. Any suggestions?

Update: I tried making granola with maple flavoured syrup, by substituting two tablespoons of honey with maple syrup. Turned out pretty good, will have to try using pure maple syrup tho!

Starry's Theory of The Perfect Tuna Sandwich

2005-03-15T00:55:00.000+08:00

*recycled from my main blog!

Preamble: Starry is a part feline pixie, therefore her words are true. Who else would know best about a tuna sandwich other than a cat? Besides, Starry will not tolerate insubordination and will zap any living being to smithereens if they mock/ridicule/question Starry's theory. If they don't like it... they can go formulate their own theories and leave Starry alone.

The Rules to Making the Perfect Tuna Sandwich.

1. Tuna sandwiches should use two slices of lightly toasted bread.
2. Low fat mayo is a must.
3. 2 slices of low fat cheese is another.
4. And lets not forget dolphin safe tuna in SPRINGWATER. Not oil. Not brine. SPRING WATER.
5. If you can't get any salad for your sandwich, at least get sweet spiced gherkins.
6. After chucking drained tuna in a bowl, add a few teaspoons of the water used to preserve the sweet gherkins. This gives the tuna a little tang, and a unique sweetness.
7.Then add mayonnaise. The mixture should not be too sloppy.
8. Add pepper if you wish. Best pepper to use will be a mixed blend. And should be freshly ground.
9. Put a slice of cheese on bread. Then the tuna. Then sliced gherkins. Then cheese. Then slice gherkins again. And lastly the bread.
10. Cut into 4.
11. Eat up!

There. Now you know how to make the perfect tuna sandwich. Here's how to make the perfect sticky date pudding..

1. Buy Sara Lee's sticky date pudding, cut a slice and pop it in the microwave.

Plum Cobbler Pie

2005-03-08T00:53:00.000+08:00

This is an absolutely yummy recipe, and so very easy to make!! I've modified this recipe a little bit - I've tried a mixture of stone fruits (eg: plum and nectarine) to equally edible results, and I suspect you might be able to substitute the stone fruits with berries. With peaches and nectarines however, the skins don't peel back as easily as with the plums.

I've added cinammon to the mix as well, just because I like cinammon, and it goes quite well with plums. Lastly, I've substituted brown sugar for dark brown sugar.

Ingredients
750g plums
90g sugar
2 tablespoons water
cinnamon powder
1 teaspoon vanilla essence

125g self raising flour
60g butter
55g brown sugar (preferable dark brown for a richer flavour)
2 tablespoons of milk

caster sugar
milk

Method:

Preheat oven to 200 degrees celsius.

Filling

Quarter the stone fruits (or half them if they are small) and remove the seeds. Make sure that the fruit pieces aren't too small as they will disintegrate fairly easily from the heat.
Put the fruit in a saucepan with the sugar and 2 tablespoons of water. Make sure the saucepan is relatively high: the fruit should only come up about half or three quarterway to the top. This is because the fruit may boil over.
Heat and stir the mixture until all the sugar is dissolved. Lower the heat and simmer the fruit mix for about five minutes with the cover on. Make sure the fruit is slightly tender - I've noticed that when you wait for the fruit to be fully tender, it will disintegrate, leaving you with more pulpy syrup than fruit chunks.
Stir in the cinnamon and 1 teaspoon of vanilla essence.
Peel off the skins if you prefer.
Transfer the mixture into a round bakeproof dish. Try and use one which is deep, and about 15cm in diameter at the top.

Cobbler Crust

Sift the flour into a bowl.
Use your fingertips to rub in the chopped up butter, until the mix resembles fine breadcrumbs. Try to minimise the area of your hands which come in contact with the mix. The heat from your hands will melt the butter.
Stir in the brown sugar and 2 tablespoons of milk, using a knife in a cutting motion. Stir the mixture until it comes together in a soft bowl. If you have to add more milk, do so in minute amounts.
Turn out the dough onto t lightly flour surface and roll out until approximately 1cm thick.
Using a cookie cutter, cut discs to arrange around the edge of the filling. Arrange in an overlapping pattern. If you are like me, and prefer a rustic look, you can use your hands to make roughly round shapes.
You should end up with an exposed bit in the middle of the cobbler. If you have extra dough, you can make any odd shape you want, and place it in the middle.
Brush the pastry with milk and sprinkle with caster sugar. Bake for half an hour, or until the crust is golden and cooked through.

(will try to add pictures later)

Another Blog!!

2005-03-08T00:22:00.000+08:00

Yes, another blog, that makes... ten million blogs on blogger which belong to me...bwahaha. Actually, this blog is more for me than anyone else. I want to keep my recipes all in one place, so I thought I'd stick 'em up here.

Weirdly enough, I actually have an account for recipeezaar.com, which is an online cookbook, where you can post your own recipes. But me being kiasu, and me being lazy to follow their guidelines, I thought I'd post my version on here.

Also, by posting it on here, I don't have to dig through so much stuff just to get whatever recipe I want. And I don't have to read about my life while I'm at it. lol. So, yup.. its allll here!

~*Starry Num Nums*~