When i was making these biscuits this morning. I didn’t think that i was going to write a blog post about them.
All i wanted was to use up the gravy that i made the day before.
My impression of biscuits was never fantastic. Gone were the days where I would nibble on a piece of tasteless, unsavoury Popeye’s biscuits.
In addition to that, biscuits were never photogenic.
Biscuits doused in pale, white-ish sauce were even less impressive.
However, i decided to weather all the negativity. Because it is of utmost importance that i were to journal this recipe.
The recipe that had the power to erase all the bad judgement i passed on all the biscuits that i ecountered before.
I’m sorry Biscuits, I’ve been harsh on you.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/3 cup shortening ( I used butter)
- 1 cup milk
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
And in case you were wondering about the gravy, the recipe can be found HERE
I am taking a break from all the healthy, wholesome cooking to make way for this peach pie.
This pie is a full butter, double crusted, gluten-full pie made from refined white wheat flour.
The peaches came from a can which probably leached BPA.
White refined sugar was added to the peaches.
While the overall goal here is to make healthier, whole foods to feed my family. I’m taking baby steps towards it.
That canned peach? It was something I unwittingly bought a few months ago. I am using it as I am clearing my pantry of the less healthy food items and replacing it with the healthier ones.
Having said that, I don’t think i will go to the extremeties such as completely eliminating a certain food.
I ‘ll still use wheat flour to create gluten-full bread.
I will still dump cupfuls of sugar into my cookies. ( well, maybe I will hold back just a little)
My version of “healthy” is defined in the most universal way. Health ideas that most of us can unanimously agree on. And my first focus would be to buy ingredients as fresh and as less processed as possible.
I really don’t like the idea of reading the ingredient list on say, a pack of biscuit in the supermarket and not being able to pronounce some of the items listed there, be it preservatives, additives, or even coloring, So if i were really craving for that pack of biscuit, i would load up my grocery cart with flour, butter, sugar and whatever it takes to make that biscuit.
So wish me luck everyone. *tosses empty can of peach*
Makes a small pie with a diameter of about 12 cm
80 grams flour
60 grams butter, cubed and frozen
pinch of salt
pinch of sugar
1 to 1.5 tablespoon ice cold water
1 tbs beaten egg
1 cup of peaches (I used canned peach)
1 tbs flour
25 grams sugar
pinch of cinnamon
pinch of salt
1/2 tbs butter
1. In a food processor, add the flour, salt and sugar and pulse a couple of times.
2. Add the butter, and pulse a few times until the mixture resembles peas.
3. Add ice water and pulse. The dough should start to hold together.
4. Remove dough from the food processor, and place it over your working surface. Form the dough into two discs, cover in pastic wrap and refrigerate for at least one hour.
5. Preheat oven to 425 F
6. Take the dough discs and roll it out till it’s at least 18 cm in diameter.
7. Place the rolled dough and arrange it into the pie dish. Brush the pie crust with egg whites so that it doesnt get soggy.
8. In a large bowl, place the sliced peaches. In another bowl, mix the flour, sugar cinnamon,salt and the beaten egg. Pour the mixture over the sliced peaches and mix gently with a wooden spoon.
9. Roll the second disc of dough to make the top crust. Cut small round holes into the disc to let air during baking
10. Spoon peaches onto the pie dish, cover with the second dough, folding the edges under.Dip a fork in the egg wash, and start pressing the edges with the tines of the fork.
11. Bake for 10 mins in a preheated oven. the reduce the heat to 350 F and bake for an additional 30-35 mins.
12. Cool before removing from pie dish,
What strikes me the most about Nigella Lawson is her beauty.
It’s almost a pity that she is hosting a cooking show instead of starring in a blockbuster movie. What a waste of pretty face, me thinks.
After watching numerous episodes of her show, I’ve come to conclude that Nigella’s style of cooking comes with a careless wanton. She is not very rigid on her measurements. It’s always a “drizzle of this” or a “handful of that”. That doesn’t sit well with me. My sense of estimation is tragically useless.
Thankfully, someone was able to convert her recipes into teaspoons, tablespoons and cups. Precise instructions are my bedrock. Without it, I am just a piece of wood drifting about cluelessly in the world of culinary.
What made this pudding stand out is the use of croissant instead of the common stale bread. This made a very soft, melt-in-your-mouth pudding texture which you barely have to chew.
So, grab a spoon and dig in!
Recipe taken from Food Network.
Caramel Croissant Pudding
2 stale croissants
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 cup whole milk
2 eggs, beaten
Preheat the oven to 350 degrees F.
Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.
Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don’t be too timid.
Take the pan off the heat and add the cream – ignoring all spluttering – followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.
Place in the preheated oven for 20 minutes and prepare to swoon.
Mr. Crustabakes is never one to care for diplomacy.
If i made something that didn’t appeal to his delicate taste buds, he’ll express it point blank.
He calls it “being honest”. i call it “tactless”
So when he said “I wish to eat this at least ONE more time in my life”. It was the crowning accomplishment of all my baking history.
I couldn’t believe it came from a cream puff.
DURIAN cream puff to be exact.
I wish it were something more sophisticated, more cosmopolitan. Like a macaron.
But homeboy likes it “domestic” (He grew up in Singapore)
Which is ironic because the durian in the filling came all the way from Thailand. I’ve splurged and bought the premier Monthong Durian which were guaranteed of its sweetness.
If you were wondering why i am making so many durian themed dessert,
Also because i have a durian crazed husband, who loves durian in everything.
Choux Paste Recipe (makes 2)
50 ml water
32 gram butter
38 grams all purpose flour
pinch of salt
Preheat oven to 180 degree celcius
Over the stove, heat the water and butter together till it comes to a rolling boil. Add all the flour and salt, and mix till it comes together in a dough. Set aside to cool.
Add the egg, and beat into the dough. Mix till well combined.
Put dough into pipping bag, and pipe on greased baking paper
Bake for 30 mins or till the choux turn golden brown
Cool completely before filling.
Whipping cream 30 grams
Durian Flesh 90 grams
whip the cream till soft peaks, Add the durian flesh, and mix till well combined.
It’s an Egg-citing day for me today,
Because i successly:
1. Poached an egg
2. Made hollandaise sauce.
For tips and instructions to make these two, i refer to KitchenRiffs, here
I kept quiet and held my breath as i watched my sisted picked one of these up to eat.
My sister didnt know it, but this cream puff was filled with durian whipped cream. And she absolutely hates durians. I was hoping that it will slide past her and she will eat it unknowingly.
But no such luck it seems. The puff came with a very potent scent that gave it away. She narrowed her eyes at me and asked suspiciously “is this durian?”.
Notoriously (and deservedly) known as the King of Fruits, durians indeed evoke strong behaviours from its audience. Some cab drivers refuse your business when you are carrying durians. My sister dropped the puff like a hot potato.
On the other extreme though, there are fanatics who anticipate the durian season and participate in “all-you-can-eat” durian buffets. Some go from shops to shops to hunt for the “perfect durian”.
I guess i am a balance in this nature. I choose to straddle across the fence.
Made of choux pastry, these were filled with whipped cream with durian bits. It’s really quite interesting to find out how peoples’ reactions are when offered a puff. Just by learning whether they liked or disliked durians, i feel like i got to know them just a bit better.
Between the enthusiasts and the cynics, i am glad that the recipe yielded me only 8 puffs. Had it been more, i think i won’t be happily lugging an empty box home tonight.