Tuesday, July 19, 2016

Cinnamon-Oatmeal Cookies

Another keeper recipe from this awesome book. If you like chewy oatmeal cookies, then you would probably love this. There's a few variations as to the add-ons, like raisins, dried currants, or chocolate chips. While the author love hers with chocolate chips, I like my oatmeal cookies with raisins.

As usual, I've reduced the amount of both the brown and granulated sugars, by half, which for us, the sweetness was just right. I've baked the cookies 3 minutes longer than the recipe indicated. When eating them just barely warm, the sides are a little crisp and the centre soft and chewy. The next day, these cookes are chewy throughout, which is really very nice.

Fragrance with the cinnamon, sweetness from the raisins and chewiness of the oats, makes these cookies a great snack to nibble on anytime of the day. And even as a midnight snack! 

One thing to take note is that, while the recipe states that it yields about 2-1/2 dozen cookies, I got exactly 4-1/2 dozens! And I did follow the required cookie size by following the instructions of  "drop heaping teaspoonfuls of dough onto the prepared pans" !

Note : my changes to the recipe
1/2 cup loosely packed light brown sugar
scant 1/2 cup granulated sugar
use 1/2 teaspoon each baking soda and baking powder

Tuesday, July 12, 2016

Blueberry-Almond Crisp

Made this delicious Blueberry-Almond Crisp, and I thought that this sounds like a crumble to me. When I googled from the internet, I am even more confused! LOL! Some articles mentioned that topping for crisp contains oats, butter and flour and a crumble usually do have use any oats. And some articles mentioned that the topping for crumbles usually have oats, butter and flour, occasionally some nuts are added. Whatever it is called, both are served with scoops of ice cream! At least everyone agrees on this! 

The recipes uses blueberries, but I do not have enough of blueberries, so I have added some chopped ripe mangoes. Toss the fruits together with some sugar and flour. I've made half a recipe to serve 4.

The topping is a mixture of granulated sugar, brown sugar, flour, butter, oats and flaked almonds, Sprinkle the mixture over the fruits and bake in the oven for 35-40 minutes until the topping is golden brown and the fruits are bubbling. Let it cool slightly before serving.

Serve this  Blueberry and Mango-Almond Crisp while still warm, with a scoop (or two!) of ice cream. We had this with my homemade Vanilla Ice Cream. What can I say, this is one delicious dessert! So good!

Sunday, June 26, 2016

Ham, Leek and Cheddar Quiche

According to the author, "Quiche is one of the most versatile dishes you can make. It can be varied with the seasons; accomodate a spectrum of cheeses, vegetables, and meats; and be served for breakfast, lunch, or dinner. This is one of my all-time favourite quiche combinations."

Quiche is a favourite in my house, and I have made many versions of quiches, with different meats and vegetables. When I saw the photo of this recipe in the book, I knew that I will have to give this a try sooner or later! I like how the long slices of leeks arranged over the top, sprinkled with cheese and bake to a golden delicious colour.

Long slices of leeks sauteed in butter, is arranged on top of the filling.

The crust is pretty easy to handle. I've used a rectangular tart pan with dimensions 8x12-inch. The flaky pie dough in the recipe is for a single 9" round crust. So I have made one and a half recipe for both the dough and the filling to fit my pan. Follow the usual steps for making the crust dough as instructed in the recipe, and the steps for blind-bake.

The filling is made by sauteing the sliced leeks until wilted and the diced ham is added in. An extra leek is sliced lengthwise and then saute in butter until wilted. In a large glass measuring jug, whisk the eggs, milk, sour cream, a pinch of salt and black pepper. Scatter the leek and ham mixture onto the prepared crust, pour in the milk mixture, then arrange the long leek slices, followed with the sprinkling of cheese over the top. I have used Cheddar cheese as Gruyere cheese is not easy to find over here. Bake for about 30 minutes until the top is golden.

Sprinkle some Cheddar cheese over the top. 

 Freshly baked and smells good!

Delicious quiche! Really nice when eaten warm, with a few slices of cucumbers and tomatoes. This would be great for lunch and even dinner with some other side salad. Just as the author says, it is the most versatile dish, for any meal of the day.