Impossible Pie (coconut custard fruit pie) !!

What’s with the name? Basically you just mix everything together, pour it into a pie dish and bake it.
During the cooking process, the batter ‘magically’ separates into three layers, a caramel-ly crisp coconut top, a custardy middle and a pie crust!
I never thought I'd be so impressed. I just prepared this as a back up dessert for a dinner partly and mostly cos I have all the ingredients in the pantry. This recipe is from Jo Seagar’s ‘You shouldn’t have gone to so much trouble darling…” Jo’s philosophy is minimum effort, maximum effect…which I can readily attest to what this recipe is about!!
I’ve modified the recipe somewhat...halving the sugar, using skim milk, reducing the butter slightly, adding some fruit and serving it in smaller portions.

the first picture shows the pie from a small heart shaped pan...


the second one is the pie in a 23 cm pie dish...i added some mango slices as well but it was a bit thin cos i didn't double the recipe...and the crust is not supposed to be so dark ok?? i left the pie too close to the grill element..


Impossible Pie
Fills a 600ml capacity pie dish or 6X 100ml ramekins / Double all quantities for a 23 cm pie dish
Ingredients:

40 g butter, softened (original recipe: 50g)
¼ cup sugar (original recipe: ½ cup)
¼ cup flour
1 cup skim milk
2 eggs
1 tsp vanilla essence OR 1.5 tbs Baileys
½ cup dessicated coconut
icing sugar to dust (optional)
¼ cup diced fruit of choice (I used boysenberries)
method:
in a food processor, mixed butter and sugar until creamy, add eggs then all other ingredients other than fruit and icing sugar.
Mix until a smooth batter.
Pour into a greased pie dish or ramekins. Add fruit.
Bake at 180 degrees for 1 hour or until the top is golden and crusty.

Nutritional analysis:
580kJ 2.5g protein
hey, it’s not too bad…the nutritional profile is similar to eating two slices of bread….

Money Bags!

don't they look like little fat coin pouches? This picture was taken just before they went into the oven..

I remember my uncles' zi char stalls used to sell something like these...but they were usually deep fried...

So i m really delighted to learn from My Kitchen Snippets' that spring roll pastry can be baked in the oven to the same crispy effect!! (Think of all the calories and hassle u r saving yourself!!)

The filling is a mixture of mashed potato, tuna, peas and black fungus. Basically it can be anything you want...



the main thing is the skin..(which can stay in the freezer for an amazingly long time...i think the ones i used today are at least 9 months old...!!! Just leave it out to thaw under a wet towel for around 20 mins)

here's a pic of the packaging..



Spring Roll pastry with tuna and potato

ingredients:
1 packet spring roll pastry (around 50 pcs)
4 medium size potato
1 onion, minced
1 sheet seaweed (optional- it was something i wanted to use up)
1/2 cup peas
handful dried black fungus, soaked in hot water for 10 mins and then minced
425g can tuna

seasoning:
2 tbs tomato sauce
1 tsp wasabi
2 tbs mayonnaise
1/2 tsp pepper
2 tbs fish sauce
1 tsp soy sauce

method:
Saute onions til soft and brown. (if u dun mind the 'spiciness' of raw onions, u can skip this step)
Steam / boil potatoes til soft. Mash and set aside.
Drain tuna and add to potatoes. Add peas, black fungus, onions and seasoning. Adjust to taste.
Put 1 tbsp of filling onto the middle of the pastry and twist. Apply some water if necessary.
Bake in preheated 180 degrees oven for 10-15 mins until light golden.



They make great party snacks and appetisers...especially for Chinese New Year....cos of their prosperous appearance!!!
Good to serve with some sort of a dip too...i made one with tomato sauce, mayonnaise, wasabi, sugar and coriander..Even just sweet chili sauce will be fine! Fillings are really flexible too...chicken with yam, pork with chestnuts, seafood and corn, asparagus riccota...whatever tickles your fancy really! But cook the meat based fillings first...cos the short baking time might not do the job properly... Have fun experimenting!

Dead good carbonara

Was flipping through the recipebook that Linda gave me for Christmas last year and came across this recipe...

"Dead good carbonara'.

Ambitious name huh? (I mistakenly remembered the name as 'Drop dead carbonara' and told that to Dr Carole...haa....it's really rich so that could be an apt name too...)

Was it as good as promised? You bet!!!!

Very easy..very fast and excellent for impressing guests with minimum effort... :)



It should look creamier...this picture was taken the next day after reheating in the microwave...changed the texture of the sauce somewhat...

and the recipe... (note: definitely not an everyday dish)

Dead good carbonara
serves 2

ingredients:

250g spaghetti
1 shallot, finely chopped (do not substitute for onions, shallots improve the flavor immensely)
2 cloves garlic, finely chopped
6 rashers bacon, chopped
2 eggs
150 ml cream
25 g parmesan, finely grated

method:

1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. Fry bacon in pan til light brown and crisp. (start with cold pan, the bacon will fry in its own fat.)
3. Add garlic and shallots and fry for another 3-5 mins til everything is golden.
4. Beat together the eggs, cream, most of the parmesan and plenty of black pepper. (note: this sauce does not heating up)
5. Add the shallot and egg mixture to the pasta and toss till evenly coated.
6. Divide into two portions and serve with the rest of the parmesan and a sprinkling of black pepper.