Happy New Year!
Feels like just last month I wrote 1st posting in 2015… and here I’m now writing my 1st posting for this year. Everything seems so fast and quick nowadays… well talking about quick, this is a quick snack you can make anytime effortlessly, Raspberry Pastry.
Cut the pastry sheet square about 2″x2″, fold the corners onto the center, top with sweetened and softened cream cheese, top with raspberry, brush with egg wash, bake until golden brown, dust with powdered sugar. Serve!
Mushroom is definitely one of my favorite thing in cooking… it is versatile and tastes delicious. Often times I only saute it in oil and add generous amount of garlic and that’s it, this simple menu’s never failed me. Mushroom in pasta is a perfect addition, mushroom in quiche is also very good. Though we, my husband and me, like mushroom very much, my little one does not. Luckily she likes this mushroom pie. This recipe is so good and easy, perfect for my little one snack time, I got it from King Arthur : http://www.kingarthurflour.com/recipes/spinach-and-mushroom-hand-pies-recipe. For the dough I followed the original recipe, for the filling I excluded the spinach.
Making the pie dough is easy and quick, I only used 2 forks and little elbow grease… I prepared the dough the day before, refrigerated it, baked it in the next morning…. you know when you have 2 yo, things can’t be predicted and plans often need to be adjusted. The good thing with this recipe is you can always refrigerate either the dough or the filling, so no need to worry when you are not able to make it the same day.
Easy and good pound cake recipe, almost impossible to fail, the recipe is from Southern Living : http://www.food.com/recipe/cream-cheese-pound-cake-with-strawberries-and-cream-51739
Ever since I found the recipe for quick puff pastry I’ve never bought frozen ready pastry sheet from store anymore. Once you know that it tastes much better and actually not as hard to make it as you thought before, you may end up like me, making your own puff pastry. Puff pastry is very versatile, you can make many different recipes with it, Chicken pot pie is one of them. I also use it often for snack, like pastry roll up and banana puff pocket.
The chicken soup filling recipe is by Barefoot Contessa from food network.
Last week I made cream puffs for our church community christmas gathering and had prepared melted chocolate for drizzling on the top, but it was quite a busy morning with the baking, cooking, baby bathtime, feeding, and since it’s christmas day I needed extra time to dress up nicer than usual… at the end I had no time to drizzle the chocolate ( because it needed to be melted again as I made it too soon in the morning). So here it is, the dessert I made using those chocolates, Rapsberry Cupchocolate… instead of Raspberry Cupcake 🙂
I melted the chocolate again, poured and molded it to the silicon cups, then stored them in fridge for them to harden.
Once they are ready, which is not long, gently take them out and store again in the fridge until you want to use them.
I made fruit tart pastry cream for the filling and added rapsberry on the top. It is easy, quick, and also pretty for dessert. Enjoy!
This is the soup that has become a hot topic between me, my mom, and my cousin… Lohikeitto, creamy salmon soup. Such a perfect soup for this fall weather. When I and my mom visited Helsinki last month, this soup was almost in our daily menu… we kept talking about how delicious it was and how we would miss it.
After spending nights googling and reviewing recipes, I finally came up with this. Enjoy!
1. Saute 1 C sliced leek and 1/4 C chopped onion in 1.5 tbs butter until wilt.
2. Add 1 C diced potato and 1/2 C thinly sliced carrot.
3. Add 3 C fish stock and 1 C water, cook until potatoes are soft then add 1 C heavy cream (less or more if you prefer thinner or thicker soup).
4. Stir to mix then add 2 small bay leaves, 2 lime leaves, 1/2 tbs pink pepper corn, 1 bunch chopped dill leaves.
5. Let it boiled for another 5minutes before adding 2 C diced salmon, continue to cook until the salmon is cooked through. Add salt to taste. Add 1 tbs butter then turn it off.
6. Serve, bon appétit!
My favorite part in this dessert is the lemon tartlet, like it very much… I picked mango as the topping just because I have it ready in the kitchen, ripe and sweet. I could actually use berries topping, but I’d need to thaw them first while the mangoes were lining up on the counter, just need to be peeled and diced. I bought 2 boxes of half ripe mango last time went to grocery shopping, by the day I made this recipe they were all ripe, my little one just loves it.
Recipe for the tartlet can be find here.
Recipe for the pastry cream is for Joy of baking.com.