Potato Puffs

Zee came to my kitchen to show me how to make a simplified version of samosas. I am going to call it Potato Puffs. We only use potatoes as filings but you can make it with other filings like chicken, beef, fish, etc.

The Potato Puffs is crispy on the outside and the potato filing is soft and of the right spiciness. My family loves it, especially Arkensen. He ate the most of it.

It’s kind of like the curry puffs we find in Malaysia. The difference is that the curry puff in Malaysia is deep fried while the Potato Puffs is oven baked which is more healthy.

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Ingredients

  • 1 box of puff pastry from the frozen section of the groceries stores where you find pie crust, etc
  • 3 medium potatoes
  • 1 teaspoon cumin seeds
  • 1/2 piece cinnamon stick
  • 3 black cloves
  • 6 whole peppers
  • 2 white cardamon
  • 2 bay leaves
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon parsley and green chilie paste
  • 1/4 teaspoon ginger paste
  • 1/2 teaspoon garlic paste
  • salt to taste
  • chilie powder to taste
  • 1/2 teaspoon crush tomatoes
  • 1/2 teaspoon tomato paste
  • 1 egg

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Click on the link below for instructions.

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Spanakotyropita

Jenny, who is Panos mom (and Panos is Arkensen’s best friend) had agreed to show me how to make a Greek dish a few months ago. Jenny was very busy and only until now she has the time to show me. Jenny is a Canadian and her husband is Greek. Jenny lived in Greece during her early marriage and she learned to make Greek dishes during her stay there.

The dish which Jenny showed me is called Spanakotyropita, The word Spanakotyropita comes from the Greek word spanaki (spinach); tiri (cheese); and pita which is a hand held snack.

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Other pitas which you may be familiar with are the round cooked dough type typically filled with cooked meat, onions, tomatoes and a dab of tzatziki and are often served at Greek festivals or tavernas.

Ingredients

  • two packages frozen chopped spinach
  • one package phyllo pastry (in the Grocer’s freezer section next to frozen pie/pastry shells)
  • approximately 1/2 cup and 2 tablespoons extra virgin cold-pressed olive oil or vegetable oil
  • one large cooking onion or 1 leek, rough chopped and sauteed or 1 bunch of fresh green onions which can be added directly to the spinach.
  • 1 teaspoon bouillon (powder form, not cubes)
  • 1/2 fresh lemon
  • 1 large sprig of fresh dill or approximately 1 tablespoon of dry dill
  • 1 teaspoon salt and ground pepper (or according to taste)
  • 1/3 cup grated parmesan chesse
  • 1 package (1/2 lb) Greek style feta cheese
  • 3 or 4 large eggs

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Click on the link below for the instructions.

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Kuejadas (Portuguese Tart)

While I was browsing through my recipe collections this week, I found this Portuguese Tart recipe. I don’t remember if I have ever made it before. I love to collect recipes and most of the recipes just lay in my collection and never being used at all. Do you have the same feeling?

I’m wanted something sweet and I remember the ingredients of the Portuguese Tart do spell ‘SWEET’ in it. So, I decided to give it a try.

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The Portuguese Tart is caramelized on the outside and has a custard like texture inside. It satisfies any sweet tooth and I’ll bet you just can’t eat one only.

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Ingredients

  • 1 cup sugar
  • 3 1/2 tablespoons margarine, melted
  • 2 eggs
  • 1 cup flour
  • 1 can 14oz condensed milk
  • 2 cups milk

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Raisin Butter Tart

In this week’s cooking club meeting, Jean, who is the leader of the Gilmore Church Park group, shared with us three recipes. The recipes are Raisin Butter Tart, Swiss Steak and Butter Tart Muffin.

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Here is the first recipe, Raisin Butter Tart. The tart has a very flaky pastry shell and the filing is sinfully rich.

Ingredients for making the Rich Pie Pastry

  • 1 lb shortening
  • 1 egg
  • 1 tablespoon vinegar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 cups all-purpose flour

The above ingredients make 45 to 48 tarts.

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Instructions for making the Rich Pie Pastry

IMG_4756_edited-1First of all, put the dry ingredients i.e. flour, salt and baking powder in a big bowl. Mix the dry ingredients well with a whisk.

Next, beat the egg in a measuring cup. Add vinegar and fill the measuring cup to the 3/4 cup mark with water. Add to the flour mixture and mix well.

IMG_4758_edited-1Finally, add in the shortening and mix with your hands until the dough comes together.
IMG_4760_edited-1The dough has to be chilled in the refrigerator for at least 20 minutes.This dough can also be frozen for later use.This recipe can be used to make pie, egg custard, chicken pot pie, etc.

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Egg Custard Tarts

Better an egg this year than a chicken next year.
~ Ethiopian Proverb

I made a small batch of Egg Custard Tarts. The boys love the tarts and can eat three at a go. This is a sure-fire way to get them snacking frequently. It takes about 35 minutes to make a small batch of eight tarts.

If you like this recipe, you should also check out the recipe on Kuejadas (Portuguese Tart).

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Ingredients:

Here are the ingredients to make 8 tarts:

  • 1 egg, beaten
  • 1 tablespoon + 2 teaspoon superfine (castor) sugar
  • 1/2 cup milk
  • 8 tart shell

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