Aspiring Bakers #2 - Mushroom, Tomato & Camembert Tarts (Dec 10)

Four more days to Christmas! Have all of you plan your Christmas menu? This year I will be cooking my standard X'mas feast at home again on the eve for 12 guests. Lots of supermarketing and planning to do. Despite my busy schedule, I like to submit my 1st entry to Aspiring Bakers #2 - Christmas (Dec 2010) hosted by Passionate about baking before the days get even busier. Note: closing date is 26/12/10.

I chanced upon this recipe from My Kitchen Snippets and thought it will be great to bake these tarts on Christmas day, especially so if you have some leftover turkey and honey baked ham from X'mas eve dinner. A wonderfully easy and delicious tart recipe perfect for Christmas party, brunch or lunch!

Recipe adapted from: My Kitchen Snippets
Ingredients:
For pastry
2 tubes Carrefour Pastry (Pate Brisee) or
if you wish to make your own pastry, please refer to the original recipe.



For Filling
2 boxes fresh button mushroom – wipes with a wet paper towel and slice thinly
2 shallots – sliced thinly
1 clove garlic – chopped
3 tomatoes – slice thinly
4 slices of roasted turkey/ham - cut small
1 cup milk
3 eggs
4 oz of Camembert cheese – slice and cut into cubes
Salt and pepper to taste
Some chopped parsley for garnish




Method:
1. Heat up about 2 tbsp of olive oil in a pan. Add in turkey/ham, shallots and garlic. Sauté until fragrant and lightly brown.
2. Add in the sliced mushrooms and continue to sauté until lightly brown and the mushroom liquid evaporated. Season with some salt and pepper. Dish out and let it cool down slightly.
3. Lightly whisk eggs and milk until combined. Add in some salt and pepper to taste and set it aside.
4. Roll out the pastry and line it on the tart pans. Divide the mushroom equally among the tart shells. Top it with the cheese and slice tomatoes. Pour the custard mixture into the shells.
5. Bake in a pre-heated 170C for 35 minutes or until brown

Mushroom Chicken Pie

This recipe is from Baking Mum - Chicken Pie. It has been on my baking list for quite sometimes and finally bake it yesterday for lunch. It's an easy and delicious pie pastry to make. This is definitely a keeper for me. As for the pie filling is my own recipe.

Simply Delicious - Mushroom Chicken Pie!

Recipe - Mushroom Chicken Pie
(Make 11-12 mini pies)
For the pastry, please refer to Baking Mum's Blog.

Mushroom Chicken Filling:
Ingredients:
60g Chopped Onion
250g Cooked Chicken leg meat/breast (cubes)
1 can Campbell Cream of chicken soup
1 can Button mushroom
2 tbsp Green peas
1 tsp Parsley flakes
1 tsp Black pepper
1 dsp Maggi Seasoning
2 tbsp Olive oil

Method:
1. Heat oil and stir fry onion, mushrooms till fragrant.
2. Add in cooked chicken and seasoning, stir well for awhile.
3. Lastly, add in cream of chicken and peas, mix well till it heat through.
4. Add in parsley flakes & remove from heat.
5. Dish out to cool.

Mixed Fruit Flan with Liqueur Flavoured Custard

This is a very easy recipe where I learnt from Chef Yong's X'mas Workshop that I like to share.

Recipe:
Ingredients:
1 pc Pate Sucree/Sable Pastry (from Carrefour) or sweet crust pastry

Custard Cream:
100g Instand Custard Powder
200ml Milk
100ml Whipped Cream
2tbsp Grand Marnier/Rum/Kirsh/brandy

Assembly:
1pkt Strawberries (sliced or halved)
1/2tin Canned Peach (sliced)
1-2nos Kiwi (sliced)
2tbsp Gel Fix
2thsp Water

Method:
1. Preheat oven at 180 degree C.
2. Grease a 9" tart pan with butter and dust wth flour.
3. Line the pan with pre-rolled pastry and prick the dough with a fork.
4. Bake pastry for 20 mins, allow to cool before use.
5. Whisk milk & custard powder and fold in whipped cream and liqueur.
6. Spread custard on the pre baked pastry and arrange the fruits over the custard.
7. Melt gel fix w/water over low heat.
8. Brush gel fix over the fruits before serve.

Bacon Quiche

Recipe from Richard Goh's Baking Class:

Ingredients for Pastry(Short Crust Pastry):
100g Semi-hard butter
200g Plain Flour
1/2tsp Salt
3tbsp Water

Filling:
400g Diary Cream (whipping cream)
6nos Egg yolks
120g Edem Cheese (shredded)
150g Ham or Bacon (cut into cubes)
100g Buttom mushroom (sliced)
1/2 Onion (chopped)
Salt & Black pepper to taste

Method:
1. Place butter, plain flour & salt in a mixer bowl and mix slowly using a flat beater. Add in water and increase speed to maximum to beat into a dough.

2. Knead the dough slightly and wrap in a cling film. Refrigerate for at least 30 mins.

3. Preheat oven 180 degree C

4. Roll out the dough and place over a 9 inches greased loose bottom pie dish. Push the sides a bit to cling over the edge of the pie dish. Prick the base and brush with egg white.

5. Half bake the shell for 15 mins on the middle rack.

6. Fry chopped onion, bacon & mushroom & scatter over the pastry. Top with grated cheese.

7. Use a handwhisk to mix the cream & egg yolks together & pour over the pie.

8. Bake for about 30 mins or until golden brown.