Mini Quiche.... My Way...

This is an easy mix-it-up-one-bowl and cook Quiche recipe.  Just made it for my snacks tonight... Yeap, my snacks while revising for my exam...

(To my classmates.... I wish you were at my 'crib' to enjoy this...jangan marah..... lol)

 

If you are a vegetarian, you may substitute with chopped spinach, cauliflower, broccoli, asparagus if you wish.  Almost anything can be added to make this dish conform to your tastes, or it can be left plain for those with simple tastes. That rule does not  apply to my household..!

 

Before

all plate up...!

My Ingredients:

Slices of White Bread - (wholemeal, or any bread you desire)

6 eggs

1 cup fresh milk

2 cups minced meat (or any chopped seafood or chicken)

1 cup Broccoli - chopped

1/2 cup large Onions - diced

1 clove Garlic - chopped

1 Red chilly - chopped coarsely

1 tbspn - Olive Oil

Spring onion (Scallion)  - finely cut

salt & pepper to taste

Cheddar cheese - shredded

Permesan cheese - optional

My Method:

Preheat oven to 200 deg F.

1. Trim edges of the bread (if you want) - or you can leave it as it is (why waste!) - flatten the bread thinly with a rolling pin and fit them in a muffin tray.

2.  In a separate bowl, lightly beat egg + milk, add a pinch of salt - set aside

3.  Fry minced in olive oil, add onion, garlic and red chilly. Add salt & pepper to taste. 

4.  Once meat is cooked, spoon into the 'bread pastry', sprinkle with chopped scallion/spring onions and cheddar cheese.

5.  Bake for 20 mins on until eggs are set and top is golden brown.  And its ready...how simple is that..!

Enjoy...!

Whats in your fridge..???

   I made this sausage 'basket' snack yesterday morning just to use up what was in the fridge.

Sausages - Sliced, Chopped, Diced - which ever way you prefer.  Saute diced onions and garlic, throw in some frozen peas and mixed vege.  Seasoned with ground pepper and salt. Add in half cup beef stock - cook for 5 mins and its done. Cut popiah skin into four, arrange in a greased muffin tray, add the sausage mixture and topped with cheddar cheese.

 Bake until golden brown. Viola...! Done!

It turned out to be quite nice. It's very handy as it only takes 15 minutes…
One isn't enough, trust me..!

Nail Biting Witch Finger Cookies...

Happy Halloween...

Don't have time to make fancy Halloween treats?

Why not gross everyone out with these creepy cookies. ...

When I think of Halloween the first thing that comes to mind is candy, but this year I wanted to try something a little different - Witch Finger Cookies, so I thought I would give that a try.

I have to say from the start I am not what you call good at making cookies. I have a tendency to either under cook or burn cookies; I can never get them to be just right.

My cookie adventure ...

All set to go into the oven...

Once they are done, let them 'sit' on the baking tray for at least 5 minutes – I discovered that the hard way... !

My mom would say patience is not one of my virtues. After they rest for 5 minutes, place your slightly cooled cookies out onto a cooling rack to finish cooling.

As my cookies cooled, I set out to decide on how I wanted to finish my fingers.....

I like the look of painting the fingernails with red gel.

WITCH FINGER COOKIES
Ingredients:

1 cup Butter - room temperature

1 cup Icing Sugar

1 large Egg

1 tsp Almond Extract

1 tsp Vanila essence

2 1/4 cups All Purpose Flour

1/2 Cup Corn Flour

1 tsp Baking Powder

1 tsp Salt

3/4 cupwhole blanched Almond

(I ran of stock of Almonds, so I use Cashew Nuts instead)

Red Piping Gel - blood for fingers.

(or you can also use Strawberry Jam.. anything red and bloody will do the trick...!)

Preparation:
In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.

Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie.

Press Cashew nut firmly into end for nail. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.

Place on lightly greased baking sheet.

Lift up cashew nut (or you can leave it as it is) ; squeeze red piping gel onto nail bed and press cachew nut back into place, so gel oozes out from underneath. I was hoping it would give them that spooky witch look I was going for, and it did...!

Remove from baking sheets; let cool on racks. Repeat with remaining dough.

Now go and freak out some kids...!

the 'Cookie Monster' strikes again....!

Me: "I ran out of Peanut Butter... and I only have 1/4 stick of butter...!

I can't make that cookies you asked for.."

Cookie Monster: "You can't OR you won't. Am sure you can conjure something up without Peanut Butter and substitute Butter with something else... "

OMG...! Here we go....the 'Cookie Monster' in my house strikes again...!

We made a deal.

I told 'Cookie Monster' that he had to spend time slaving over a hot stove and help me make the cookies he demanded or else he had to make do with the crackers in the jar...and he agreed...!

The Ingredients...All you need...

1 1/2 cup All Purpose flour

1 tspn Bicarbonate Soda

1 tsp Baking Powder

1 tsp Salt

2 tspn Cinnamon

1/2 tspn All Spice

2 Eggs

1 tsp Vanila

3/4 cup Shortening (or 1/2 cup Butter)

3/4 cup Brown Sugar

1/2 cup White Sugar

2 1/2 cups Rolled Oats

1/2 cups Raisins (optional - I have some leftover so I throw it in the batter)

1 cup Chocolate Chips

1 cup White Chocolate Chips

For that extra crunchineas, if you have nuts - walnuts, almonds, peacan - it doesn't matter...just throw them in the batter (1/2 cup will do..)

Method:

Prehead oven to 350 degs

Sift dry ingredients: Flour, baking soda, baking powder, salt, cinnamon, and all spice.

In separate large bowl, cream together shorthening (or butter if using), brown and white sugar until fluffy and creamy. Add eggs and vanila. Combine well.

Add flour mixture and stir until just combined.

Add oats, raisin and choc & white-chips (and nuts if you want to).

Spoon batter onto baking sheet, bake for about 8 mins or until golden brown.

Leave cookies for a few seconds on the tray then transfer to wire rack to cool.

Done...! & Enjoy your cookies.

These cookies bake up large, so you would expect a big heavy flavour.

But surprising though, they are light and refreshing. A perfect compliment to Tea or Milk! ..

I hope you will try them, because I know you will love them..!

Cookie Monster definately not complaining...!

Olive Cookies

I dont remember exactly when the clipping of these little treats ended up in my recipe files. I do feel as if it has been there for the better part of a decade (OMG...!). The title of the page reads "Olive Cookies', and was printed on a scrap of paper that often floats to the top of my "must try" pile. Unfortunately, it would then filter back down again, gradually buried under new strips of newsprint and torn-out magazine pages (typical of me..). Up and down pile it would float, until now...

I took the opportunity to bake a batch last night, right after finishing baking the 2nd batch of the Peanut-Butter-Choc-Chips cookies that the 'Cookie Monster' demanded (LoL).

These Olive cookies are charming, snappy, salty-sweet olive-flecked deliciousness and quirky and yet sophisticated - something like in-between cracker and cookie.

I am going to be honest, I think this recipe will devide you into two camps. Many of you will love these salty, sweet treats, and some of you who won't like them a bit. So before you dive in here, and if you're not on the more adventurous side of the fence when it comes to food - you might give them a pass.

Sharing the recipe:

Olive Cookies
100 gm - Butter - room temperature
3/4 cup - Icing sugar - sifted
1 1/2 cups - All Purpose Flour
1 cup - cured Olives - pitted and chopped
(I don't have black olives in stock, so I used the green ones)
1 tbspn - Extra Virgin Oil
2 tspn - Salt

Pre-heat oven 350 degrees.
Beat butter and sugar until light and fluffy. Then drizzle with olive oil - stir until combined.
Use spatula to stir in the flour just until the dough is smooth.
Add olives and stir until they are evenly distributed throughout the dough. You will end up with a sticky dough. Spoon onto baking sheet and press with fork.
Bake until the edges of the cookies are golden brown for about 15 mins.

Makes a few dozens tiny cookies.

Enjoy.

Cookie Monster @ home..!

Yesterday, I made the 5-ingredients Peanut-Butter-Choc-Chips cookies, hoping that when I come back from work I can sit down and enjoy them while watching movie...

...and guess what.. the cookie jar was empty..!

This 'Cookie Monster' at home sure have an enormous appetite for cookies..!

And again, last night, the 'Cookie Monster' demanded for more cookies...!

"Me want cookie...!"

"Me eat cookie...!"

...(the improvised batch with nuts and extra choc-chips...!)

Since I am making a new batch, so why not - might as well improvised and tweak this recipe a bit... from 5-ingredients to 7-ingredients. Let see what the 'Cookie Monster' has to say.

Hmm... maybe I should cut down on the brown sugar as well... don't want to get the household all 'sugar rushed' which end of the day drives me crazy..!

Original recipe:

1 cup Creamy Peanut Butter

3/4 cup Light brown sugar (I reduced to 1/2 cup)

3/4 cup Choc-Chips (a little extra won't do you any harm..!)

1/2 tspn Bicarbonate Soda

1 large egg

The improvised recipe... ADD...

1/2 cup each - Almond & Walnut (roasted and crushed)

3 tbspns All Purpose Flour

Method:

Pre-heat oven 350 deg. Mix all until well blended, except flour, choc-chips and nuts.

Once incorporated, add flour, then add choc-chips & nuts.

Spoon on baking sheet and bake for 15 mins.

I still can't believe that a cookie is capable of spoiling anything.

Cookies enhance.

Cookies make life better!

“C” is for cookie”