Wednesday, May 29, 2013

Tartes aux pommes Parisienne

(Paris style apple tart)



These apple tarts are usually made without the custard filling. 

A layer of applesauce is first applied to the pastry shell and then cover with a neat, closely overlapping layer of sliced apples.

Recipe is taken from Mastering the Art of French Cooking by Julia Child


Apricot glaze adds shine to the baked tarte.

Sunday, May 12, 2013

Happy mother's day !!!!

Baked a tray of peanut butter cookies for the occasion.
I prepared my own peanut butter for the cookie dough, and
cut the cookies into various shapes. I kept the heart shaped ones for all the mums in my family.

Saturday, May 4, 2013

Poached pears in red wine

After watching Chef Raymond Blanc poached winter fruits, 
I decided to poach some pears in red wine.I bought some Bosc pears.
Besides Bosc, Anjou is also a good choice.
I chose Merlot red wine.

Here is my recipe adapted from Dan Lepard's poached pears in red wine recipe.


  • 4-6 Peeled and cored pears
  • 1 1/2 cups of Merlot red wine
  • 3/4 cups of granulated sugar
  • 2 Tablespoons of lemon juice and 2 lemon peels
  • 1 teaspoon vanilla extracts
  • 1 stick of cinnamon 
  • 4-6 cloves


1.Combine all ingredients, except for the pears.
2.Bring the wine mixture to a boil.
3.Once the mixture is boiling, turn heat down to a simmer.
4.Add the pears into mixture.
5.Simmer the pears for at least 30 minutes and until they are tender and
   are easily  poked through with a fork.
6.Remove the pears and let them cool.
7.Boil wine mixture until the liquid has been reduced by half.
   Pour sauce over the pears and serve.
8.Wine sauce can also be made into red wine jelly or freeze it and make 
    slushy ice to go with the pears. 

Poached pears in red wine sauce.

My dessert:Poached pear served with awfully chocolate ice-cream and Mrs Bridges' toffee cookie
Guinness Beef Pies

Recipe was from Australia Masterchef Gary Mehigan's Beef onion and Guinness pie.

Freshly baked from the oven

Dinner Time