AllanBakes: Really Good Treats: With Tips and Tricks for Successful Baking 9789814484947

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AllanBakes

Really Good Treats

AllanBakes

Really Good Treats with tips and tricks for successful baking

Allan Albert Teoh

Editor : Lydia Leong Designer : Bernard Go Kwang Meng Photographer : Liu Hongde, Hongde Photography Copyright © 2013 Marshall Cavendish International (Asia) Private Limited Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 Fax: (65) 6285 4871 E-mail: [email protected] Online bookstore: http://www.marshallcavendish.com Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages. Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia Marshall Cavendish is a trademark of Times Publishing Limited National Library Board, Singapore Cataloguing-in-Publication Data Teoh, Allan Albert. AllanBakes really good treats : with tips and tricks for successful baking / Allan Albert Teoh. – Singapore : Marshall Cavendish Cuisine, 2012. p. cm. eISBN : 978 981 4484 94 7 1. Baking. 2. Confectionery. 3. Pastry. I. Title. TX763 641.71 — dc23                    OCN820489918 Printed in Singapore by KWF Printing Pte Ltd

To my nephews, Nicholas Chia Songzhi and Ryan Chia Songcheng — thank you for bringing so much meaning into your bachelor uncle’s otherwise mundane life.

A ck n o w le

d ge m ents

Intro d u ct

10

io n 12

Eq u ip m en

t 14

In gred ie n

ts 20

C ri sp & C ru

M Wei ghts &

m b ly 28

Li ght & B u

tter y 46

A ll in th e

C ru st 66

D el icate &

C h ew y 94

Sweet Per

fe ct io n 11

ea su re s 14

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First and foremost, I would like to thank the team from Marshall Cavendish International (Asia), especially Lydia Leong and Bernard Go, for making this second book of mine a success. My appreciation also goes to Liu Hongde, the photographer, who captured all the treats in this book with such mouthwatering detail. Not once did he lament about having to stay late to complete each day’s work. I would also like to take this opportunity to thank the following individuals for their invaluable help, time and patience accorded to me for the past year while I was writing this book. Without their support, I would never have been able to complete it. My good friend, Forest Leong, for her advice and reminders to always look beyond the impossible. My buddies, Lay Yen, May, Sandy, Jessie, Patrick, Sit Tong, Phyllis, Soon Teck and Gladys for their assistance and encouragement during the difficult times I faced. My god-daughters, Praveena d/o G Selvaraj and Karlpana d/o G Selvaraj for their constant reminders for me to be happy. Joyce Seah and her team for testing the recipes in this book over and over to ensure that they all work. Zep (of Salonz), Roselind and Alicia (of Forever Living Products) for making me look good in the pictures. My customers, relatives and associates who listened, looked and tasted, and provided invaluable feedback on the recipes in this book.

Allan Albert Teoh

When I first took up baking more than three decades ago, I didn’t attend classes or come under the tutelage of some master baker. Instead, I went through many cookbooks and tried countless of recipes to learn the techniques behind the different types of cakes, cookies and other baked treats. I spent hours testing and working with the recipes until I understood how to turn out a perfect product. The time I spent learning and researching wasn’t without frustration as I would sometimes find recipes that did not provide enough information to see me through the baking process. That was when I realised how important it is to have a well-written recipe especially when one is new to baking or unfamiliar with the recipe. Although some of the recipes in this book may look long and wordy, I have written them this way so they are easy to understand and follow. The recipes will also provide all the necessary information and guidance as you try them out. In creating these recipes, I have varied the ingredients and methods so you can test out the different recipes and mix and match them to find what suits you best. Once you master these recipes, you should also be able to add your own variations and create recipes to call your own! Baking is all about patience and practice. Together with a healthy dose of passion, and of course quality ingredients, you’ll be having fun churning out trayfuls of treats baked to golden perfection in no time!

Happy Baking!

Baking Pans

Invest in good quality baking pans as this will ensure more even baking to help you achieve the best results. Choose light coloured pans over dark coloured pans as darker colours tend to conduct more heat, causing the base of your baked product to brown more quickly. The recipes in this book require a range of pans including tart tins, springform pans (for cheesecakes), madeleine trays, small cake pans and baking trays.

Baking Paper

Also known as baking parchment, baking paper is used to line baking pans or trays to ensure the easy release of the baked product from the pan or tray. It also makes for easy cleaning. If baking paper is not available, use aluminium foil.

Cutters

These come in all shapes and sizes and are useful for cutting cookie or pie dough and scones. Cutters should have a sharp edge for cutting through dough easily. Dust the cutter with flour before using to prevent the dough from sticking.

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Food Processor

A food processor usually has different blades and attachments that enable the machine to perform the different functions of blending, grating and chopping. This is a useful gadget for baking. Choose one with a powerful motor that will enable you to work with even the hardest of nuts.

Grater

Available in various forms, as a flat grater or box grater, this handheld kitchen utensil allows you to grate or shred ingredients into coarse, medium or fine pieces. Grater-zesters are also available which allow you to grate citrus zest and chocolate into extra fine pieces.

Kitchen Scale

If possible, get a digital kitchen scale as it would offer more precise measurements, especially when working with small quantities. Always place the empty container on the scale, then set the scale to zero before placing the ingredients in to be weighed.

Measuring Cups

Liquid measuring cups allow you to measure liquids. Place the measuring cup on a flat surface and pour in the liquid until it reaches the desired mark/level. It is important that you take the reading at eye level to ensure accuracy. Dry measuring cups usually come in a set of four: ¼ cup, ⅓ cup, ½ cup and 1 cup. They are used for measuring dry ingredients such as sugar and flour. Fill the dry measuring cup right up to the top, then level it off across the top with a knife. Do not compact the ingredient into the cup.

Measuring Spoons

Measuring spoons usually come in a set of six: ⅛ tsp, ¼ tsp, ½ tsp, 1 tsp, ½ Tbsp and 1 Tbsp. Measuring spoons can be used to measure both dry and wet ingredients.

Mixer (Handheld or Stand Mixer)

Mixers make baking tasks like creaming and whipping easier, but there are many brands of mixers available and different brands means different speeds, so get

to know your own mixer. Stand mixers are heavy-duty machines and they usually come with a paddle, whisk and/or dough hook. Handheld mixers are not as sturdy as stand mixers but they are great for small jobs like mixing and whipping ingredients that require being heated in a water bath or on a stove.

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Mixing Bowls

It is useful to have different sizes of mixing bowls on hand. Having the right size of bowl for a particular recipe is important as it will help reduce the time needed to mix, beat or whisk the mixture. Mixing bowls can be made of plastic, glass or stainless steel. Of these three types, stainless steel is the easiest to clean and is most suitable when whipping egg whites where a grease-free and chilled bowl will yield the best results.

Piping Bags and Piping Tips

Also known as pastry bags and pastry tips, these baking tools are readily available from baking supply stores. You can choose between reusable and disposable piping bags, but disposable piping bags make cleaning up less of a hassle. There are many different types of piping tips available, from plain round to star and flower tips, in various sizes. Piping tips are used for piping decorative icing or pastry cream onto baked products and are also useful for piping cookie or cake dough, meringue and choux pastry. Have fun experimenting with the different tips. For piping dough and pastry, my preference is to use large round or star tips.

Sieve/ Sifter

These are used for aerating and combining dry ingredients. Sieves can be made of plastic or metal and can come with or without handles. Dry ingredients are pushed through the thin nylon or wire mesh to aerate the ingredients and remove any lumps. The sieve/sifter is also useful for dusting icing sugar or cocoa powder over baked products.

Spatula

Spatulas are made of metal or plastic. They enable you to scrape batter down the sides of mixing bowls to ensure even mixing, and fold flour or meringues into beaten batters lightly and evenly.

Wire Cooling Rack

Cooling racks come in different sizes and shapes. It is good to have a few large rectangular ones that can accommodate a few batches of baked products. Wire racks aid cooling by allowing air to circulate on all sides of the baked product.

Rolling Pin

Rolling pins come with or without handles and can be made of wood or metal. Rolling pins are useful for rolling out dough as well as for crushing biscuits for cake bases.

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Baking Powder

This chemical leavening agent is used to add volume and texture to baked products. Baking powder is usually made up of bicarbonate of soda, cream of tartar and cornflour. The cornflour helps to absorb any moisture and prevents any leavening action from taking place until a liquid is added to the mixture. The chemical reaction continues when the batter is heated in the oven.

Bicarbonate of Soda

Also known as baking soda, bicarbonate of soda is a chemical leavening agent used to help baked products rise with the release of carbon dioxide. Unlike baking powder which is mixed with other salts such as cream of tartar and sodium aluminium sulfate, bicarbonate of soda is pure sodium bicarbonate. It starts to react and release carbon dioxide as soon as it comes into contact with moisture. Batters using bicarbonate of soda must be baked almost immediately.

Butter and Oil

I prefer to use unsalted butter when baking as it gives me better control over the amount of salt added to the baked product. Unsalted butter also tends to have a longer shelf-life. I do not use margarine in my baking as butter imparts a much better flavour to baked products. In those recipes where cooking oil is used, choose an oil with a mild flavour such as corn or canola oil.

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Buttermilk

Buttermilk is creamy and rich and it lends a unique flavour to baked products especially cakes and cookies. Natural buttermilk is the liquid that is left over after churning butter, but today, cultured buttermilk is also available. To make your own buttermilk, place a tablespoonful of freshly-squeezed lemon juice in a bowl. Add 250 ml fresh whole milk and let it stand for about 10 minutes for the milk to curdle. Your home-made buttermilk is now ready for use as required in the recipe.

Cream Cheese

Cream cheese is a soft cheese made from cow’s milk and contains at least 33% milk fat. When making cheesecakes, choose regular cream cheese for the best result as low-fat cream cheese does not hold up well when thawed. To store cream cheese after opening, use a resealable plastic bag and squeeze out as much of the air as possible before freezing it. Frozen cream cheese will keep for up to 3 weeks. Note however that the taste and texture of cream cheese may change slightly with freezing.

Cream of Tartar

Cream of tartar is an acidic salt typically used in baking to stabilise and give more volume to beaten egg whites. It is one of the components of baking powder.

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Dried Fruit and Nuts

Dried fruit and nuts add taste and character to baked products. In addition to commonly used dried fruit such as prunes, apricots, blueberries and cranberries, I used winter melon strips and Chinese preserved plums in some recipes for a different texture and taste. When baking with nuts, use raw unsalted nuts, then shell if necessary and roast to enhance their colour and flavour before using. Nuts have a high fat content and tend to turn rancid easily. To keep them from turning rancid, store nuts in airtight containers in a cool, dry place. Freezing nuts will help lengthen their shelf-life.

Eggs

Eggs act as a binding and leavening agent in baked products while providing colour, texture and flavour at the same time. Always use good quality fresh eggs and bring them to room temperature before using in a batter. Cold eggs will cause the batter to curdle, resulting in a baked product that may be grainy or flat. In these recipes, large eggs weigh approximately 68 g and medium eggs weigh approximately 58 g.

Extracts and Pastes

Available in small bottles from supermarkets and baking supply stores, extracts and pastes are used to add colour and flavour to baked products.

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Flour

Fruit Purées

Flour gives structure to most baked products. Plain (all-purpose) flour, selfraising flour, wholemeal flour, cornflour, rice flour and semolina flour are used in the recipes in this book. All are readily available in local supermarkets. The different types of flour vary in their protein content and this affects the outcome of the final baked product, so as much as possible, use the type of flour recommended in the recipe.

Fruit purées add flavour and colour to many desserts. Fruit purées are available from baking supply stores, but they can also be easily whipped up by putting the fruit into a food processor, then pushing it through a sieve to remove any lumps and seeds.

Cornflour is also known as cornstarch. It is milled from dried corn kernels and used primarily as a thickening agent for cooking. As it is gluten-free, cornflour is usually used together with wheat flour to add lightness to baked products. When used in shortbreads, it helps to add a crisp and crumbly texture.

Gelatine used for cooking comes in the form of sheets or powder. This colourless thickening agent forms a jelly-like substance when mixed with water and then cooled. Although gelatine is derived from boiling the bones, tissue and organs of animals, vegetarian gelatine is now also available, made from agar-agar, arrowroot or kudzu. I prefer using gelatine in powder form as it is more easily measured. Read the label when purchasing gelatine as the strength may vary from manufacturer to manufacturer.

Rice flour is a fine flour made from ground rice and it is widely used in cooking. Like cornflour, rice flour is gluten-free and can be used together with wheat flour to give a light and crumbly texture to baked products such as shortbread. Semolina flour is a light yellow coloured flour milled from durum wheat. It is most commonly used in making pasta, but can also be used to make cakes.

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Gelatine

Milk

Milk adds flavour and moisture to baked products. My preference is to use fresh whole milk when baking as it produces the best flavour and texture, but reduced fat milk can also be used without affecting the taste and texture too much.

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Sour Cream

This smooth and thick cream adds richness and a tangy flavour to baked products. If sour cream is not available, a good substitute is whole milk yoghurt. Alternatively, add 3 Tbsp butter to 200 ml buttermilk and use in place of sour cream. Note that such substitutions will result in flavour variations but it is always good to experiment and see what you can come up with!

Sugar

The role of sugar in baking is not just to add sweetness, but also tenderness and moisture to baked products. White granulated sugar is commonly used in baking, with white castor sugar being the most commonly used because of its fine grain/texture. Light and dark brown sugars contain molasses and are used to impart additional flavour to baked products. Icing sugar is powdered sugar with a little cornflour added to it to keep it from clumping together. Substituting the type of sugar called for in a recipe may affect the outcome of the baked product, so always follow the recipe and understand the baking process before making any variations.

Whipping Cream

Whipping cream is also known as heavy cream or thickened cream. As it may go by different names, always check that the milk fat content is between 36% and 40%. This high fat content will add moisture and lightness to your baking. When whipped up, whipping cream will double in volume. For the best results when whipping cream, use chilled whipping cream and a chilled mixing bowl and whisk.

White Vinegar

White vinegar is a common ingredient used in baking. As an acid, it reacts with baking soda in batters to produce carbon dioxide to help cakes rise. It is also used when beating egg whites to make the meringue more stable and less likely to collapse.

Vegetable Shortening

This is a solid fat made from vegetable oils such as soy bean oil or palm oil. It is commonly used as a substitute for butter, margarine or lard when making pastry and cookies. As vegetable shortening inhibits the formation of gluten in dough, it helps give baked products a fine and crumbly texture. This whitecoloured fat is available in most supermarkets and baking specialty stores.

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COOKIES Oat and Cherry Cookies with Sesame Seeds 30 Cream Cheese, Almond and Lemon Zest Cookies 32 Sweet-sour Plum Butter Cookies 34 Cookies, Three Ways 36 Five-spice Cookies 38 Vanilla Icing Cookies 40 Orange Cookies 42 Cranberry, Honey and Chocolate Cookies 44

Oat and Cherry Cookies with Sesame Seeds

Makes about 68 cookies

Plain (all-purpose) flour 120 g

Light brown sugar 1 Tbsp

Wholemeal flour 1 Tbsp

Egg 1, medium, lightly beaten

Bicarbonate of soda ¼ tsp

Vanilla extract 1 tsp

Salt a pinch Unsalted butter 120 g, at room temperature Castor sugar 60 g

•    Preheat oven to 160°C. Line baking trays with baking paper or aluminium foil (shiny side down). •    Sift both types of flour, bicarbonate of soda and salt together 3 times. Mix bran back into flour mixture. Set aside. •    Using an electric mixer with a paddle attachment, beat butter and both types of sugar at medium speed for about 6 minutes or until light and creamy. •    Add egg and vanilla extract and beat for 20 seconds. •    Add the flour mixture gradually and mix well for about 30 seconds.

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Quick cooking oats 140 g Cherries 140 g, cut into tiny pieces White and black sesame seeds 50 g each, lightly toasted and mixed together

•    Stir in oats, then cherries and mix well. •    Shape dough into 2-cm balls and coat with sesame seeds. Arrange slightly apart on lined baking trays and press lightly to flatten. •    Bake for 20–25 minutes or until golden brown. •    Leave cookies on tray for about 10 minutes before removing to a wire rack to cool completely. Cookies will keep for up to 2 weeks in an airtight container.

Cream Cheese, Almond and Lemon Zest Cookies Makes about 65 cookies

Self-raising flour 150 g Unsalted butter 110 g, at room temperature Castor sugar 90 g Cream cheese 100 g, at room temperature Finely grated lemon zest 1 Tbsp Eggs 2, medium Ground almonds 50 g Almond nibs 4 Tbsp

•    Preheat oven to 180°C. Line baking trays with baking paper or aluminium foil (shiny side down). •    Sift flour 3 times. Set aside. •    Using an electric mixer with a paddle attachment, beat butter and sugar at medium speed for about 3 minutes, scraping down the sides of the bowl as necessary. •    Add cream cheese and lemon zest and continue to beat for another 3 minutes. •    Add eggs, one at a time, and beat for 20 seconds after each addition. NOTE: These cookies have a chewy texture.

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•    Gradually add flour and ground almonds. Mix well. •    Using a teaspoon, scoop dough into small balls and arrange slightly apart on lined baking trays. Flatten dough slightly and sprinkle with almond nibs. •    Bake for 15–20 minutes or until cookies are golden brown. •    Leave cookies to cool completely on baking trays. Cookies will keep for up to 10 days in an airtight container.

Sweet-sour Plum Butter Cookies Makes about 64 cookies

Self-raising flour 225 g

Vanilla extract 1 tsp

Custard powder 1 Tbsp

Egg 1, medium

Salt ½ tsp

Egg yolk 1, medium

Icing sugar 60 g

Dried prune powder 2 Tbsp

Unsalted butter 180 g, at room temperature

Sweet-sour plums 100 g, stone discarded, cut into very small pieces

•    Preheat oven to 190°C. Line baking trays with baking paper or aluminium foil (shiny side down). •    Sift flour, custard powder and salt together 3 times. Set aside. •    Sift icing sugar once. Set aside. •    Using an electric mixer with a paddle attachment, beat butter and icing sugar at medium speed for about 5 minutes or until creamy. Add vanilla extract and mix until just incorporated. •    Add egg and egg yolk, one at a time and mix well.

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•    Gradually add flour mixture and beat at low speed until a soft dough is formed. •    Add prune powder and sweet-sour plums and mix lightly. •    Using a teaspoon, scoop dough into small balls and place slightly apart on lined baking trays. •    Bake for 15–20 minutes or until cookies are lightly browned. •    Leave cookies on tray for about 10 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Cookies, Three Ways

Makes about 50 cookies

Self-raising flour 180 g Custard powder 50 g Icing sugar 50 g Unsalted butter 100 g, at room temperature Vanilla extract 1 tsp Milk or orange juice ½ Tbsp

•    Preheat oven to 170°C. Line baking trays with baking paper or aluminium foil (shiny side down).

•    Add vanilla extract and just enough milk or juice to form a smooth dough.

•    Sift flour and custard powder together 3 times. Set aside.

•    Shape dough into 2-cm balls and arrange slightly apart on lined baking trays. Flatten dough slightly.

•    Sift icing sugar once. Set aside. •    In a large mixing bowl, mix together flour mixture and icing sugar. Add butter and rub into flour mixture using the tips of your fingers until mixture resembles breadcrumbs. NOTE: Add hazelnuts and chocolate rice to vary this recipe. For hazelnut cookies, add 100 g chopped hazelnuts after step 4. Roll dough into balls, then top each cookie with half a hazelnut before baking. For chocolate rice cookies, add 100 g chocolate rice after step 4. Roll dough into balls, then flatten cookies slightly using your thumb before baking.

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•    Bake for 20–25 minutes or until cookies are lightly golden. •    Leave cookies on tray for a few minutes before removing to a wire rack to cool completely. Cookies will keep in an airtight container for up to 2 weeks.

Five-spice Cookies

Makes about 218 cookies

Plain (all-purpose) flour 450 g

Ground allspice ¼ tsp

Bicarbonate of soda 2 tsp

Unsalted butter 180 g, at room temperature

Salt ½ tsp Ground ginger 1 tsp

Dark brown sugar 125 g

Ground cinnamon 1½ tsp

Molasses 100 g

Ground nutmeg ¼ tsp

Egg 1, large

Ground black pepper ¼ tsp

Vanilla extract 2½ tsp Golden castor sugar 100 g, for dusting

•    Sift flour, bicarbonate of soda, salt and spices together 3 times.

•    Preheat oven to 170°C. Line baking trays with baking paper or aluminium foil (shiny side down).

•    Using an electric mixer with a paddle attachment, beat butter, sugar and molasses at medium speed for about 5 minutes or until creamy.

•    Roll out chilled dough between 2 sheets of plastic. Cut out cookies using a cookie cutter and arrange slightly apart on lined baking trays. Sprinkle with golden castor sugar.

•    Reduce speed to low and add egg. Mix well, then add vanilla extract.

•    Bake for 20–25 minutes or until cookies are lightly browned.

•    Add flour mixture gradually, mixing until just combined. Do not over mix.

•    Leave cookies on tray for about 10 minutes before removing to a wire rack to cool completely. Cookies will keep in an airtight container for up to 1 week.

•    Cover and chill dough for about 10 minutes.

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Vanilla Icing Cookies

Makes about 120 cookies or 60 sandwich cookies

Plain (all-purpose) flour 400 g

ICING

Baking powder 1½ tsp

Egg white 1, medium

Cocoa powder 1 Tbsp

Lemon juice ½ tsp

Salt ½ tsp

Icing sugar 290 g

Unsalted butter 225 g, at room temperature Golden castor sugar 225 g Egg 1, large Vanilla extract 2 tsp

•    Preheat oven to 180°C. Line baking trays with baking paper or aluminium foil (shiny side down). •    Sift flour, baking powder, cocoa powder and salt together 3 times. •    Using an electric mixer with a paddle attachment, beat butter and sugar at medium speed for about 5 minutes or until creamy. •    Add egg and vanilla extract. Mix well. •    Add flour mixture gradually, mixing until just combined. Do not over mix. •    Cover and chill dough for about 10 minutes. NOTE: These cookies will be soft when they come out of the oven and may break if they are removed from the baking tray before cooling.

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•    Roll out chilled dough between 2 sheets of plastic. Cut out cookies using a cookie cutter and arrange slightly apart on lined baking trays. •    Bake for 25–30 minutes or until cookies are lightly browned. Leave cookies to cool completely on baking trays before decorating. •    Prepare icing. Using an electric mixer with a whisk attachment, beat egg white at medium speed for about 2 minutes until foamy. Add lemon juice and icing sugar and beat until mixture is thick. •    Sandwich cookies with icing and serve. Cookies will keep in an airtight container for up to 1 week.

Orange Cookies

Makes 164 cookies

Plain (all-purpose) flour 300 g

Vanilla extract 2 tsp

Cornflour 120 g

Rose water 3 tsp

Icing sugar 100 g

Grated orange zest 2½ Tbsp

Unsalted butter 360 g, at room temperature

Orange cloudy paste 1½ Tbsp

•    Preheat oven to 160°C. Line baking trays with baking paper or aluminium foil (shiny side down). •    Sift flour and cornflour together 3 times. Set aside. •    Sift icing sugar once. Set aside. •    Using an electric mixer with a paddle attachment, beat butter and icing sugar at medium speed for about 5 minutes. •    Add vanilla extract and rose water and beat for 20 seconds. •    Add orange zest and orange paste and mix well.

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Egg yolks 2, medium

•    Add flour mixture gradually to form a dough. •    Cover and chill dough for about 30 minutes. •    Roll out chilled dough between 2 sheets of plastic. Cut out cookies using a cookie cutter and arrange slightly apart on lined baking trays. •    Bake for 20–25 minutes or until cookies are lightly golden. •    Leave cookies on tray for about 10 minutes before removing to a wire rack to cool completely. Cookies will keep in an airtight container for up to 2 weeks.

Cranberry, Honey and Chocolate Cookies

Makes about 32 cookies

Plain (all-purpose) flour 150 g

Grated orange zest 1 tsp

Cornflour 70 g

Honey 2 Tbsp

Salt a pinch

Dried cranberries 150 g, finely diced

Light brown sugar 4 Tbsp

Egg yolk 1, medium

Unsalted butter 125 g, at room temperature

White or dark chocolate 150 g, chopped

•    Sift flour, cornflour and salt together 3 times. •    Combine flour mixture and sugar in a large mixing bowl. Mix well. •    Rub butter into flour mixture using the tips of your fingers until mixture resembles breadcrumbs. •    Add orange zest, honey, diced cranberries and egg yolk and mix to form a dough. •    Cover dough with plastic wrap and refrigerate for about 30 minutes. •    Preheat oven to 170°C. Line baking trays with baking paper or aluminium foil (shiny side down).

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•    Using a teaspoon, scoop dough into 2.5-cm balls and place slightly apart on lined baking trays. •    Bake for 20–25 minutes or until cookies are lightly golden. Leave cookies on tray for about 10 minutes before removing to a wire rack to cool completely. •    Place chocolate in a heatproof bowl set over a pan of simmering water and stir until chocolate is melted and smooth. Using a teaspoon, coat cookies with melted chocolate. Leave to set on a wire rack before serving or storing. •    Cookies will keep in an airtight container for up to 1 week.

SHORTBREAD Rose Petal Shortbread 48 Cream Cheese, Pumpkin Seed Shortbread 50 Lime Hazelnut Shortbread 52 Crystallized Ginger Shortbread 54 Dried Blueberry and Orange Shortbread 56

SCONES Date and Apricot Scones 58 Strawberry, Grape and Plum Scones 60 Red Bean Green Tea Scones 62 Prune Scones 64

Rose Petal Shortbread

Makes about 50 pieces

Plain (all-purpose) flour 370 g Baking powder ½ tsp Icing sugar 150 g, sifted Lemon 1, grated for zest Dried edible rose petals 2 Tbsp, crushed

Rose water 2 tsp Coarse sugar 120 g, for dusting

ROSE TEA Dried rose buds 2 Tbsp Boiling water 200 ml

Unsalted butter 350 g, at room temperature

•    Sift flour and baking powder together 3 times. Sift icing sugar into flour mixture and mix well.

•    Preheat oven to 170°C. Line baking trays with baking paper or aluminium foil (shiny side down).

•    Add lemon zest and crushed rose petals. Mix well.

•    Unwrap chilled dough and cut logs into 1-cm thick slices. Dab shortbread slices with rose tea and coat with coarse sugar. Arrange on lined baking trays.

•    Using hands or a wooden spoon, mix in butter to form a dough. Add rose water. •    Divide dough into 2 or 3 portions and roll into logs. Cover with plastic wrap and refrigerate for about 1 hour. •    In the meantime, prepare rose tea. Steep rose buds in boiling water for 25 minutes. Strain and discard rose buds. Leave tea to cool completely before using.

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•    Bake for 20–25 minutes or until shortbread is lightly golden. •    Leave shortbread on tray for about 10 minutes before removing to a wire rack to cool completely. Shortbread will keep in an airtight container for up to 1 week.

Cream Cheese, Pumpkin Seed Shortbread

Makes about 12 pieces

Plain (all-purpose) flour 260 g

Grated lemon zest 2 tsp

Rice flour 90 g

Dark brown sugar 250 g

Salt ½ tsp

Vanilla extract 2 tsp

Unsalted butter 260 g, at room temperature

Rose water 1 tsp

Cream cheese 100 g, at room temperature

•    Sift both types of flour and salt together 3 times. Set aside. •    Using an electric mixer with a paddle attachment, beat butter, cream cheese, lemon zest and sugar at medium speed for 5 minutes. •    Add vanilla extract and rose water. Stir in flour mixture and mix until just incorporated. Do not over mix. •    Add pumpkin seeds and mix lightly. •    Cover dough with plastic wrap and refrigerate for about 20 minutes.

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Pumpkin seeds 100 g

•    Preheat oven to 160°C. Line a baking tray with baking paper or aluminium foil (shiny side down). I used a 25.5 x 20-cm rectangular tray. •    Unwrap chilled dough and place it between 2 sheets of plastic. Roll out to fit prepared baking tray. Bake for 30–35 minutes or until shortbread is lightly browned. •    Leave shortbread on tray for about 10 minutes before removing to a wire rack to cool completely. •    Cut to serve. Shortbread will keep in an airtight container for up to 1 week.

Lime Hazelnut Shortbread

Makes about 8 pieces

Plain (all-purpose) flour 280 g + more for dusting Cornflour 80 g Salt ½ tsp Castor sugar 130 g Unsalted butter 250 g, at room temperature Finely chopped hazelnuts 100 g Grated lime zest 2 tsp Vanilla extract 2 tsp

•    Preheat oven to 160°C. Line a 23-cm round tart tin with baking paper leaving a 2-cm overhang to make removing shortbread easier. •    Sift both types of flour and salt together 3 times. Using a wooden spoon, mix sugar into flour mixture. •    Add butter and mix thoroughly to form a sticky dough. Mix in hazelnuts, lime zest and vanilla extract. •    Dust hands with plain flour and gently knead dough until it is smooth. Do not overwork dough.

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•    Place dough onto prepared tart tin. Spread dough out and smoothen the surface. •    Bake for 35–40 minutes or until shortbread is lightly browned. •    Leave shortbread in tin for about 10 minutes before removing to a wire rack to cool completely. •    Cut to serve. Shortbread will keep in an airtight container for up to 1 week.

Crystallized Ginger Shortbread

Makes about 36 pieces

Plain (all-purpose) flour 260 g Cornflour 120 g Salt ½ tsp Icing sugar 120 g, sifted Unsalted butter 260 g, at room temperature Grated orange zest 2 Tbsp Crystallized ginger 150 g, cut into tiny pieces Milk 3 Tbsp

•    Sift both types of flour and salt together 3 times. Sift icing sugar into flour mixture and mix well. •    Add butter and mix thoroughly, then add orange zest followed by crystallized ginger. Mix well. •    Add milk and knead dough using hands until dough is smooth. •    Cover dough with plastic wrap and refrigerate for about 20 minutes. •    Preheat oven to 170°C. Line baking trays with baking paper or aluminium foil (shiny side down).

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•    Unwrap chilled dough and place it between 2 sheets of plastic. Roll it into a 5-mm thick sheet. Cut dough using a cookie cutter and arrange slightly apart on lined baking trays. Bring dough scraps together, roll out and repeat to cut shapes until dough is used up. •    Bake for 25–30 minutes or until shortbread is lightly browned. •    Leave shortbread on tray for about 10 minutes before removing to a wire rack to cool completely. •    Shortbread will keep in an airtight container for up to 1 week.

Dried Blueberry and Orange Shortbread

Makes 9 pieces

Plain (all-purpose) flour 230 g Cornflour 120 g Salt ½ tsp Unsalted butter 250 g, at room temperature Icing sugar 120 g Vanilla extract 1 tsp Milk 1 Tbsp Grated orange zest 2 Tbsp Dried blueberries 140 g

•    Sift both types of flour and salt together 3 times. Set aside.

•    Preheat oven to 160°C. Line a 23-cm square baking tray with baking paper or aluminium foil (shiny side down).

•    Using an electric mixer with a paddle attachment, beat butter and icing sugar at medium speed for about 5 minutes.

•    Unwrap chilled dough and place it between 2 sheets of plastic. Roll out to fit prepared baking tray.

•    Add vanilla extract and milk and beat for 20 seconds. •    Add orange zest and mix to incorporate. •    Add flour mixture in 3 batches and mix to form a dough. •    Remove dough from mixer, then gently fold in dried blueberries using a wooden spoon. •    Cover dough with plastic wrap and refrigerate for 20 minutes.

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•    Bake for 20–25 minutes or until shortbread is lightly golden. •    Leave shortbread on tray for about 10 minutes before removing to a wire rack to cool completely. •    Cut to serve. Shortbread will keep in an airtight container for up to 1 week.

Date and Apricot Scones

Makes about 8 scones

Plain (all-purpose) flour 300 g Baking powder 2 tsp Salt ¼ tsp Light brown sugar 45 g + more for sprinkling over scones Unsalted butter 50 g, chilled Dates 100 g, cut into small pieces Canned apricots 100 g, well-drained and cut into small pieces Milk 4 Tbsp Egg 1, medium, beaten Vanilla extract 1 tsp

GLAZE Egg yolk 1, medium, mixed with 1 tsp milk

•    Preheat oven to 220°C. Line a baking tray with baking paper.

•    Turn dough out onto a work surface dusted with flour. Shape it into a round, approximately 5-cm thick.

•    Sift flour, baking powder and salt together 3 times. Add sugar and mix well.

•    Using a long knife, make 4 cuts across dough to get 8 wedges. Place on prepared baking tray. Brush top of scones with glaze, then sprinkle with a little sugar.

•    Cut butter into small cubes and add to flour mixture. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. •    Stir in dates and apricots and mix well. Add milk, egg and vanilla extract and mix gently until mixture comes together. NOTE: When making scones, work the dough quickly and gently to ensure the baked product is light and not hard or tough. As all ovens work differently, use the oven temperature here just as a guide and adjust the temperature according to your oven. Scones are typically baked at high heat (between 200°C and 220°C) so the crust is lightly browned, while the inside remains moist and soft.

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•    Bake for 20–25 minutes or until scones are lightly browned. •    Serve warm with butter, jam or whipped cream.

Strawberry, Grape and Plum Scones

Makes about 6 scones

Plain (all-purpose) flour 300 g Baking powder 1 Tbsp Salt ¼ tsp

Egg 1, medium, beaten

Castor sugar 40 g

Whipping cream 100 ml

Unsalted butter 40 g, chilled

Vanilla extract 1 tsp

Strawberries 100 g, washed, hulled and cut into small cubes

EGG WASH

Green seedless grapes 50 g, skinned and cut into small cubes

•    Preheat oven to 200°C. Line a baking tray with baking paper. •    Sift flour, baking powder and salt together 3 times. Add sugar and mix well. •    Cut butter into small cubes and add to flour mixture. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. •    Add fruit and mix well. •    Lightly whisk egg with whipping cream and vanilla extract. •    Make a well in the centre of flour mixture and add egg mixture. Using a wooden spoon or your hand, gently mix to form a soft dough. NOTE: Use a straight downward motion when cutting scones. Dip the cutter into a bowl of flour to ensure a clean cut each time. Do not twist the cutter as this will cause the scones to rise unevenly when baking.

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Plums 50 g, skinned and cut into small cubes

Egg yolk 1, medium, mixed with 1 tsp milk

•    Turn dough out onto a work surface dusted with flour. Shape it into a 5-cm thick sheet and cut out rounds using a 6-cm round cutter. Gather scraps together and repeat to cut out more rounds. •    Arrange slightly apart on baking tray and brush top of scones with egg wash. •    Bake for 20–25 minutes or until scones are lightly browned. •    Serve warm with butter, jam or whipped cream.

Red Bean Green Tea Scones

Makes about 8 scones

Plain (all-purpose) flour 280 g + more for dusting Baking powder 1 Tbsp Salt ¼ tsp Green tea powder 2 tsp Unsalted butter 50 g, cut into cubes Golden castor sugar 50 g Egg 1, medium, beaten Whipping cream 75 ml Rose water 1 tsp Canned red beans or red bean paste 100 g

EGG WASH Egg yolk 1, medium, mixed with 2 tsp water

•    Preheat oven to 220°C. Line a baking tray with baking paper.

•    Add rose water and red beans. Mix until just incorporated.

•    Sift flour, baking powder, salt and green tea powder together 3 times. Set aside.

•    Turn dough out onto a work surface dusted with flour. Shape it into a square, approximately 5-cm thick.

•    Using an electric mixer with a paddle attachment, beat butter and sugar at medium speed for about 2 minutes or until creamy. Add beaten egg and beat for another minute.

•    Using a long knife, cut dough into squares or triangles. Arrange slightly apart on baking tray and brush top of scones with egg wash.

•    Gradually add flour mixture and mix well. •    Add whipping cream in a steady stream while beating. The dough will start coming together.

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•    Bake for 15–20 minutes or until scones are lightly browned. •    Serve warm with butter, jam or whipped cream.

Prune Scones

Makes about 9 scones

Plain (all-purpose) flour 280 g Baking powder 1½ tsp Salt ¼ tsp Golden castor sugar 2 Tbsp Unsalted butter 60 g, chilled and cut into small cubes Sweet prunes 120 g, cut into small pieces Whipping cream 125 ml Vanilla extract 1 tsp

EGG WASH Egg yolk 1, medium, mixed with 1 tsp water

•    Preheat oven to 200°C. Line a baking tray with baking paper.

•    Turn dough out onto a work surface dusted with flour. Shape it into a square, approximately 5-cm thick.

•    Sift flour, baking powder and salt together 3 times. Add sugar and mix well.

•    Using a long knife, cut dough into squares or triangles. Arrange slightly apart on baking tray and brush top of scones with egg wash.

•    Cut butter into small cubes and add to flour mixture. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. •    Add prunes and mix well. •    Make a well in the centre of mixture and add whipping cream and vanilla extract. Using your hand, knead mixture until it just comes together. Do not over work or scones will be hard and biscuit-like.

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•    Bake for 15–20 minutes until scones are lightly browned. •    Serve warm with butter, jam or whipped cream.

PIES Orange Meringue Pies 68 Must-try Apple and Guava Pie 70 Sweet Potato Almond Pies 72 Cream Cheese, Maraschino Cherry Pie 74 Pineapple Cream Cheese Pies 76

TA R T S Calamansi Cream Cheese Tart 78 Cool Mint Tart 80 White Chocolate, Pistachio and Cranberry Tart 82 Mixed Fruit and Nut Cream Cheese Tarts 84

QUICHE Smoked Oyster and Mushroom Quiche 86 Curry Crabmeat Potato Crust Quiche 88 Spicy Tuna Flaky Pastry Quiche 90 Green Curry Prawn Quiche 92

Orange Meringue Pies

Makes four 11.5-cm round pies

SHORTCRUST PASTRY

Orange juice 150 ml

Plain (all-purpose) flour 225 g

Castor sugar 170 g

Salt ¼ tsp

Oranges 2, grated for zest

Castor sugar 2½ Tbsp

Unsalted butter 70 g

Unsalted butter 120 g, chilled

Egg yolks 4, medium

Egg yolks 2, medium; 1 for pastry, 1 for egg wash

MERINGUE

Cold water 1 Tbsp or as needed

Egg whites 4

ORANGE CUSTARD FILLING

Castor sugar 120 g

Cream of tartar ½ tsp

Cornflour 120 g Milk 150 ml

•    Prepare shortcrust pastry. Sift flour and salt. Add sugar and mix well. Cut butter into small cubes and add to flour mixture. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. •    Add 1 egg yolk and knead lightly until dough is formed. Add some cold water to bring dough together if mixture is dry. Cover with plastic wrap and refrigerate for about 30 minutes. •    Preheat oven to 160°C. Grease 4 tart tins, each about 11.5 cm in diameter. •    Roll out chilled dough between 2 sheets of plastic into a 5-mm thick sheet. Cut dough into 4 circles slightly larger than prepared tart tins. Place dough circles into tart tins, being careful not to stretch dough too much. Trim edges to neaten. Using a fork, prick the base and sides of dough.

•    Beat egg yolk for egg wash. Brush pie crusts with egg wash, then set aside on a wire rack to cool completely. •    Prepare filling. Stir cornflour into milk until dissolved, then pour into a heavy-bottom saucepan with orange juice and sugar. Cook over medium heat, stirring until mixture is thick, glossy and almost translucent. Lower heat and cook, stirring for 2 minutes. Remove from heat and stir in orange zest, butter and egg yolks. Leave to cool for 1 minute. •    Prepare meringue. Using an electric mixer with a whisk attachment, whisk egg whites at medium-high speed for 1 minute, then add cream of tartar and beat for another 1 minute. With the mixer running, add sugar in a steady stream and beat for another 2–3 minutes or until stiff peaks form. Spoon into a piping bag fitted with a star tip. •    Preheat oven to 160°C.

•    Cover with aluminium foil (shiny side down) and bake for 25 minutes. Remove foil and bake for another 10 minutes or until crusts are golden brown.

•    Spoon filling into a piping bag and pipe into cooled pie crusts. Pipe meringue over filling. Bake for 10–15 minutes until meringue is golden brown.

NOTE: Brushing the blind baked crusts with egg yolk will seal any cracks that may have formed during baking and prevent the filling from leaking through these cracks while baking. It also helps coat the crust, keeping it crisp even after the filling is added. Fill the pie crust while the filling is still warm as the filling will solidify upon cooling.

•    Leave pies to cool in tart tins for 10 minutes, then remove to a wire rack to cool completely. Consume within the day.

Any excess meringue can be baked and served as a sweet treat. Pipe it onto a lined baking tray and bake in an oven preheated to 160°C for about 20 minutes.

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Must-try Apple and Guava Pie

Makes one 21.5-cm round pie

SHORTCRUST PASTRY

Raisins 4 Tbsp

Self-raising flour 225 g

Sugar 60 g

Icing sugar 1 Tbsp

Ground cinnamon 1 tsp

Salt ½ tsp

Ground cloves a pinch

Unsalted butter 100 g, chilled

Plain (all-purpose) flour 1 Tbsp

Cold water 3 Tbsp or as needed

Grated lemon zest 1 tsp

FILLING

Butter 2 tsp, cut into small cubes

Granny Smith apples 6, medium

EGG WASH

Green apples 2, medium

Egg yolk 1, medium, mixed with 1 tsp water

Guava 150 g

•    Prepare shortcrust pastry. Sift flour, icing sugar and salt together once. Cut butter into small cubes and add to flour mixture. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. •    Sprinkle water evenly over mixture and mix until it comes together. Knead lightly until dough is formed. Cover with plastic wrap and refrigerate for about 30 minutes. •    Grease a 21.5-cm tart tin. Divide dough into 2 portions (two-thirds for the base and one-third for the pie lid). Keep dough for pie lid refrigerated. •    Roll out dough for base between 2 sheets of plastic into a 5-mm thick sheet slightly larger than tart tin. Peel away top sheet of plastic and lift dough using bottom sheet of plastic into tart tin. Press dough into edges and sides of tart tin, being careful not to stretch dough too much. Trim edges to neaten. Using a fork, prick the base and sides of dough. Refrigerate for about 30 minutes. •    Preheat oven to 180°C and blind bake pie crust. Place baking paper or aluminium foil over lined tart tin and fill with dried beans or pie weights. Bake for 15 minutes, then remove baking paper or foil and beans or weights NOTE: When adding water to the dough, do it gradually until the dough is of a consistent texture. Adding too much water will cause the dough to become soggy and shrink while baking. Don’t worry if the dough breaks when placing it into the tart tin. Patch it back with scraps of dough. The vents on the pie lid allow steam to escape during baking and keep the filling from overflowing. Refrigerating the pie before slicing will give you a cleaner cut.

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and bake for another 5–10 minutes until crust is lightly browned. Leave on a wire rack to cool completely. •    Pare, core and slice apples and guavas into thin strips. Place apples and guavas into a heavy-bottom saucepan over medium heat. Add rest of ingredients, except butter, and cook for about 15 minutes or until apples and guavas are softened. Alternatively, place ingredients into a microwave-safe container and cook in the microwave oven on High for about 7 minutes. Leave to cool. •    Preheat oven to 200°C. •    Pour cooled filling into pie crust. Top with butter cubes to give pie more flavour. •    Roll out dough for pie lid between 2 sheets of plastic. Place over filling and trim edges. Make 3 slits on pie lid and create a pattern on edge of pie using a fork. •    Brush pie lid with egg wash. Bake for 10 minutes, then lower oven temperature to 170°C and continue baking for another 30 minutes or until pie is golden brown. •    Place pie on a wire rack to cool completely. Serve chilled or warm with a scoop of vanilla ice cream. Pie will keep refrigerated for up to 3 days.

Sweet Potato Almond Pies

Makes eight 8-cm round pies

ALMOND PASTRY

FILLING

Plain (all-purpose) flour 125 g

Sweet potatoes 250 g, washed

Icing sugar 2 Tbsp

Salt ½ tsp

Salt a pinch

Cashew nuts 70 g, crushed

Ground almonds 100 g

Milk 120 ml

Unsalted butter 100 g, chilled

Castor sugar 3 Tbsp

Egg yolk 1, medium, lightly beaten

Egg yolks 2, medium

Almond extract ¼ tsp

Whipping cream 100 ml, chilled

Cold water 1 Tbsp or as needed

•    Prepare almond pastry. Sift flour, icing sugar and salt together, then mix well with ground almonds.

•    Leave crusts in tins and place on a wire rack to cool completely. Refrigerate until ready to use.

•    Cut butter into small cubes and add to flour mixture. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs.

•    Prepare filling. Fill a heavy-bottom saucepan with water. Bring to the boil and add sweet potatoes and salt. Boil over medium heat for 20–25 minutes. Remove sweet potatoes and leave to cool before peeling. Mash sweet potatoes and mix with crushed cashew nuts. Set aside.

•    Add egg yolk and almond extract and knead lightly until dough is formed. If mixture is dry, add some cold water to bring dough together. Cover with plastic wrap and refrigerate for about 20 minutes. •    Preheat oven to 160°C. Grease 8 tart tins, each about 8 cm in diameter. •    Roll out chilled dough between 2 sheets of plastic into a 5-mm thick sheet. Cut dough into 8 circles slightly larger than prepared tart tins. Place dough circles into tart tins, being careful not to stretch dough too much. Using a fork, prick the base and sides of dough. •    Blind bake crusts for 20–25 minutes until lightly browned, then lower oven temperature to 140°C and bake for another 5–10 minutes until crusts are golden brown. NOTE: There are many varieties of sweet potatoes. All will work well with this recipe, so choose one that suits your palette.

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•    In another saucepan over low heat, boil milk with sugar until milk just starts to bubble. Add egg yolks slowly in a thin stream while whisking for about 10 minutes until mixture thickens. Add custard to sweet potato mixture and mix well. •    Spoon or pipe sweet potato mixture into crusts. Refrigerate to chill lightly before serving. •    Meanwhile, prepare whipped cream. Using an electric mixer with a whisk attachment and a chilled mixing bowl, whisk chilled whipping cream for 2 minutes. Transfer whipped cream to a piping bag fitted with a star tip and pipe cream over sweet potato filling. Decorate as desired. •    Serve chilled. Pies will keep refrigerated for up to 3 days.

Cream Cheese, Maraschino Cherry Pie

Makes one 21-cm square pie

SHORTCRUST PASTRY

FILLING

Plain (all-purpose) flour 225 g

Light cream cheese 500 g

Cocoa powder 1 Tbsp

Castor sugar 100 g

Salt ¼ tsp

Grated lemon zest 2 tsp

Castor sugar 2 Tbsp

Freshly-squeezed lemon juice 3 tsp

Unsalted butter 125 g, chilled

Eggs 2, medium

Egg yolk 1

Egg yolks 2, medium

Cold water 2 Tbsp or as needed

Maraschino cherries 80 g, diced Unsalted butter 2 Tbsp, melted Whipping cream 100 ml, chilled

•    Prepare shortcrust pastry. Sift flour, cocoa powder and salt together. Add sugar and mix well. •    Cut butter into small cubes and add to flour mixture. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. •    Add egg yolk and 1 Tbsp cold water and mix until mixture comes together. If mixture is too dry, add the other tablespoon of cold water. Knead lightly and cover with plastic wrap. Refrigerate for at least 30 minutes. •    Grease a 21-cm square baking pan. •    Roll out chilled dough between 2 sheets of plastic into a 5-mm thick sheet slightly larger than baking pan. Peel away top sheet of plastic and lift dough using bottom sheet of plastic into baking pan. Press dough into edges and sides of baking pan, being careful not to stretch dough too much. Trim edges to neaten. Using a fork, prick the base and sides of dough. Refrigerate for about 30 minutes. •    Preheat oven to 160°C and blind bake pie crust. Place baking paper or aluminium foil over lined baking pan and fill with dried beans or pie weights. Bake for 30–35 minutes until crust is lightly browned. Remove baking paper or foil and beans or weights. Set aside to cool completely. NOTE: The dough will be slightly dry and crumbly. Don’t worry if the dough breaks when placing it into the baking pan. Patch it back with scraps of dough. Any flaws will be covered by the filling.

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•    Prepare filling. Using an electric mixer with a paddle attachment, beat cream cheese, sugar, lemon zest and lemon juice at medium speed for 2 minutes. •    Add eggs and egg yolks, one at a time, mixing well after each addition. Add diced maraschino cherries followed by melted butter. Mix well. •    Preheat oven to 160°C. •    Pour half the filling into pie crust and bake for about 40 minutes or until filling is beginning to set. Pour remaining filling over and continue to bake for 1 hour or until filling begins to brown at the edges. •    Turn off oven. Leave pie to sit in warm oven for 10 minutes before removing to a wire rack to cool completely. Refrigerate to chill for at least 6 hours before serving. •    Meanwhile, using an electric mixer with a whisk attachment and a chilled mixing bowl, whisk chilled whipping cream for about 2 minutes or until almost to the stage of stiff peaks. •    Decorate pie as desired before serving. Pie will keep refrigerated for up to 3 days or frozen for up to 2 weeks. Thaw to room temperature before serving.

Pineapple Cream Cheese Pies

Makes six 10.5-cm round pies

SHORTCRUST PASTRY

FILLING

Plain (all-purpose) flour 280 g

Light cream cheese 240 g, softened

Baking powder 1 tsp

Castor sugar 5 Tbsp

Salt ½ tsp

Vanilla extract 1 tsp

Castor sugar 80 g Unsalted butter 180 g, chilled Egg 1, medium Vanilla extract 2 tsp Lemon 1, grated for zest Cold water 3 Tbsp or as needed

Milk 2 Tbsp

TOPPING Canned pineapples 454 g, drained, syrup reserved (about 4 Tbsp), cut into small pieces Cornflour 2 Tbsp Salt ½ tsp Lemon juice 1½ tsp

•    Prepare shortcrust pastry. Sift flour, baking powder and salt together. Add castor sugar and mix well. •    Cut butter into small cubes and add to flour mixture. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. •    Add egg, vanilla extract, lemon zest and cold water, as needed, until mixture comes together. Knead lightly and cover with plastic wrap. Refrigerate for at least 30 minutes. •    Grease 6 round springform pans, each 10.5 cm in diameter. •    Roll out chilled dough between 2 sheets of plastic into a 5-mm thick sheet. Cut dough into 8 circles slightly larger than prepared springform pans. Place dough circles into pans, being careful not to stretch dough too much. Using a fork, prick the base and sides of dough. Refrigerate for about 30 minutes. NOTE: When mixing the dough for the crust, add water gradually and stop when the dough is formed. Adding too much water will cause the dough to become soggy and the crust will not have the desired light and crumbly texture. Vary this recipe by substituting the canned pineapple with other canned fruit such as peaches and apricots.

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•    Preheat oven to 180°C and blind bake pie crusts. Place baking paper or aluminium foil over lined pans and fill with dried beans or pie weights. Bake for 15 minutes, then remove baking paper or foil and beans or weights and bake for another 5–10 minutes until crusts are lightly browned. Leave on a wire rack to cool completely. •    Lower oven temperature to 170°C. •    Prepare filling. Using an electric mixer with a paddle attachment, beat cream cheese, sugar, vanilla extract and milk at medium speed for about 6 minutes. •    Pour filling into crusts and bake for 40 minutes. (Cracks will appear on the surface of filling and the filling will shrink slightly. This is normal.) Leave to cool before refrigerating for at least an hour. •    Combine pineapple syrup, cornflour and salt in a heavybottom saucepan and cook over medium heat until thickened, stirring continuously. Remove from heat and stir in pineapple and lemon juice. Leave to cool before pouring over pies. Cover and refrigerate overnight. Serve chilled. Consume within 2 days.

Calamansi Cream Cheese Tart

Makes one 23-cm round tart

BISCUIT CRUST

Sweetened condensed milk 3 Tbsp

Digestive biscuits 400 g

Freshly-squeezed calamansi juice 50 ml

Ground almonds 100 g

Gelatine powder 1 tsp, mixed with 1 Tbsp cold water, followed by 1 Tbsp warm water

Golden castor sugar 2 Tbsp Unsalted butter 180 g, melted

FILLING Light cream cheese 250 g, softened Golden castor sugar 120 g

•    Preheat oven to 170°C. Line and grease a 23-cm round springform pan. Set aside. •    Prepare biscuit crust. Using a food processor, grind digestive biscuits until very fine. Add ground almonds, then sugar and mix well. Make a well in the centre of biscuit mixture and add melted butter. Mix well. •    Press biscuit mixture into the base and sides of prepared springform pan. Bake for 15 minutes and leave to cool. Refrigerate for 1 hour. •    Prepare filling. Using an electric mixer with a paddle attachment, beat cream cheese and sugar at medium speed for 2 minutes. Add condensed milk and mix well. Set aside.

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Whipping cream 250 ml, chilled

GARNISH Lime 1, grated for zest

•    Heat calamansi juice lightly and stir in gelatine mixture. Mix until gelatine is dissolved. Add to cream cheese mixture and beat for 30 seconds. •    Using an electric mixer with a whisk attachment and a chilled mixing bowl, whisk chilled whipping cream at medium speed for about 1 minute or until soft peaks form. Add cream cheese mixture and whisk for another 1 minute. •    Pour filling into biscuit crust and refrigerate overnight. •    Slice and serve cold with vanilla ice cream if desired. Garnish with grated lime zest. Tart will keep refrigerated for up to 3 days.

Cool Mint Tart

Makes one 23-cm round tart

Sandwich cream cookies 400 g, cream between cookies removed Unsalted butter 200 g, melted Whipping cream 375 ml Cornflour 3 Tbsp Sweetened condensed milk 75 ml Large marshmallows 18 Eggs 3, medium Vanilla extract 2 tsp Rose water 2 tsp Mint chocolate 500 g, chopped

•    Preheat oven to 170°C. Line and grease a 23-cm round springform pan. Set aside. •    Place sandwich cookies into a food processor and grind until fine. Place into a mixing bowl and add melted butter. Mix well. •    Press biscuit mixture into the base and halfway up the sides of prepared springform pan. Bake for 15 minutes, then refrigerate for at least 1 hour. •    Pour whipping cream into a medium saucepan and whisk in cornflour until dissolved. Add condensed milk and whisk until combined. Place over low heat (between 60°C and 80°C) and whisk mixture frequently. Add marshmallows and stir for 10–15 minutes until marshmallows are dissolved. Remove from heat. NOTE: A thin film of dried custard will form at the bottom of the pan as the custard cooks. Be careful not to scrape it into the cooked custard. If it does, pick out any large pieces of the flakes and discard.

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•    Beat eggs in a large bowl. Slowly pour in some hot cream mixture while whisking, then slowly pour mixture back into saucepan. Cook custard over low heat for 2–3 minutes, then transfer to a large bowl. Cover with plastic wrap and refrigerate for about 1 hour. •    Remove chilled custard from the refrigerator. Using an electric mixer with a paddle attachment, beat custard at high speed for about 3 minutes or until creamy. Mix in vanilla extract and rose water. •    Sprinkle half the chopped mint chocolate over biscuit base, then top with half the custard. Sprinkle with remaining mint chocolate and top with remaining custard. Cover and refrigerate. •    Garnish with more chopped mint chocolate if desired. Serve chilled. Tart will keep refrigerated for up to 3 days.

White Chocolate, Pistachio and Cranberry Tart

Makes one 23-cm round tart

SHORTCRUST PASTRY

FILLING

Plain (all-purpose) flour 250 g

Pistachio nuts 200 g, shelled and crushed

Baking powder 1 tsp

Dried cranberries 100 g

Salt ½ tsp

White chocolate buttons 100 g, melted

Ground almonds 50 g

Unsalted butter 90 g

Castor sugar 2 Tbsp

Maple syrup 2 Tbsp

Unsalted butter 180 g + 2 Tbsp, chilled

Honey 1 Tbsp

Egg yolk 1, large

Light brown sugar 60 g

White chocolate buttons 180 g

Castor sugar 60 g Vanilla extract 2 tsp Rum (optional) 1 Tbsp Eggs 2, medium, beaten

•    Line and grease a 23-cm round tart tin. Set aside. •    Prepare shortcrust pastry. Sift flour, baking powder and salt together. Add ground almonds and sugar and mix well. Cut 180 g butter into small cubes and add to flour mixture. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Add egg yolk and knead lightly until dough comes together. Cover with plastic wrap and refrigerate for about 30 minutes. •    Roll out chilled dough between 2 sheets of plastic into a 5-mm thick sheet. Peel away top sheet of plastic and lift dough using bottom sheet of plastic into tart tin. Press dough into edges and sides of tart tin being careful not to stretch dough too much. Trim edges to neaten. Reserve dough scraps for decorating tart. Using a fork, prick the base and sides of dough. Refrigerate for 30 minutes. •    Preheat oven to 180°C. Place baking paper or aluminium foil over lined tart tin and fill with dried beans or pie weights. Bake for 15 minutes, then remove beans or weights and baking paper and bake for another 10 minutes. Set aside to cool. •    Place white chocolate in a microwave-safe container with 2 Tbsp butter and heat in the microwave oven on High for 20 seconds. Remove and stir, then repeat the process until chocolate has melted. Pour over cooled tart base and spread using a pastry brush or the back of a spoon. Refrigerate until needed. 82

•    Prepare filling. Mixed crushed pistachios and dried cranberries in a large bowl. •    Melt white chocolate with butter in the microwave oven as above. Set aside. •    Place maple syrup, honey and sugar in a heavy-bottom saucepan over very low heat (between 60°C and 80°C), without stirring for about 2 minutes, then stir for about 1 minute. Remove from heat and add melted chocolate, vanilla extract and rum, if using. Mix well and leave to cool for 10 minutes before whisking in eggs one at a time. Pour over pistachios and dried cranberries and mix well. •    Pour filling into tart base until almost to the brim. Decorate tart with reserved dough scraps. •    Preheat oven to 200°C and bake tart for 15 minutes, then lower oven temperature to 160°C and bake for another 30 minutes. The filling will still be wobbly in the centre but will set as it cools. If the edges of the tart base is browning too quickly, cover loosely with aluminium foil punched with holes. Remove foil 5 minutes before end of baking time. •    Remove and place on a wire rack to cool completely. •    Slice and serve with ice cream. If not serving immediately, cover and refrigerate for up to 1 week. To reheat, cover tart with aluminium foil and place in a 160°C oven for 20 minutes or until warm.

Mixed Fruit and Nut Cream Cheese Tarts

Makes four 11.5 x 6-cm tarts

FILLING

Castor sugar 2 Tbsp

Mixed citrus peel 100 g, diced

Rose-flavoured sugar 4 Tbsp (see Note)

Candied winter melon 100 g, diced

Rose water 2 Tbsp

Mixed white and black sesame seeds 100 g, toasted

Brandy or rum (optional) 2 Tbsp Peanut or corn oil 4 Tbsp

Melon seeds 100 g

Salt ½ tsp

Ground almonds 100 g

Cool boiled water 1 Tbsp

Walnuts 100 g, finely chopped

Kaffir lime leaves 2, finely shredded

Almonds 50 g, finely chopped

Fried glutinous rice flour 120 g

Macadamia nuts 100 g, finely chopped Dried cranberries 50 g, cut into small pieces Dried apricots 50 g, cut into small pieces Prunes 50 g, cut into small pieces Dried cherries 50 g, cut into small pieces

CREAM CHEESE PASTRY Plain (all-purpose) flour 250 g Cream cheese 125 g, at room temperature Unsalted butter 125 g, at room temperature Castor sugar 1 Tbsp

•    Start by preparing filling as it needs to sit for an hour. Combine all ingredients except rice flour and stir until mixture comes together. Cover and set aside for 1 hour.

•    Roll out chilled dough between 2 sheets of plastic into a 5-mm thick sheet. Peel away top sheet of plastic and cut dough into 4 rectangles slightly larger than tart tins.

•    Grease 4 tart tins with removable bases, each 11.5 x 6-cm. Set aside.

•    Press dough into edges and sides of tart tin being careful not to stretch dough too much. Trim edges to neaten. Reserve dough scraps for decorating tart. Using a fork, prick the base and sides of dough. Refrigerate for about 30 minutes.

•    Prepare cream cheese pastry. Sift flour 3 times. •    Using an electric mixer with a paddle attachment, beat cream cheese at medium speed for 1 minute. Add butter and beat for another 2 minutes. Add sugar and mix well. •    Reduce mixer speed to low and add flour, a little at a time, mixing until a dough is formed. Cover with plastic wrap and refrigerate for about 30 minutes. NOTE: To make rose-flavoured sugar, crush 50 g dried pesticide-free rose buds and mix with 100 g sugar. Pound together and store in an airtight glass jar for 1 week. Sift out petal pieces and use as required.

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•    Preheat oven to 160°C. •    Add rice flour to rested filling mixture and stir into a thick dough. Spoon filling into chilled tart base. Decorate tart with reserved dough scraps. •    Bake for 30 minutes. Remove and place on a wire rack to cool completely. Serve at room temperature. Tart will keep refrigerated for up to 3 days.

Smoked Oyster and Mushroom Quiche

Makes one 23-cm round quiche

SHORTCRUST PASTRY Plain (all-purpose) flour 250 g Baking powder ½ tsp Salt a pinch Unsalted butter 125 g, slightly frozen Egg yolk 1, large, beaten Cold water 1 Tbsp or as needed

FILLING Cooking oil 2 Tbsp Large onion 1, peeled and finely chopped

Canned button mushrooms 100 g, drained and sliced Canned smoked oysters 200 g, drained and diced Salt ½ tsp or to taste Freshly-ground black pepper ½ tsp or to taste Grated Cheddar cheese 250 g + more for topping if desired Eggs 2, medium, lightly beaten Milk 100 ml Grated lemon zest 1 tsp Cornflour 2 Tbsp

•    Prepare shortcrust pastry for base. Sift flour, baking powder and salt together 3 times. •    Cut butter into small cubes and add to flour mixture. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. •    Add beaten egg yolk and bring dough together. If mixture is dry, add cold water a little at a time until dough comes together. Cover with plastic wrap and refrigerate for 30 minutes. •    Grease a 23-cm tart tin. •    Roll out dough for base between 2 sheets of plastic into a 1-cm thick sheet, slightly larger than tart tin. Peel away top sheet of plastic and lift dough using bottom sheet of plastic into tart tin. Press dough into edges and sides of tin, being careful not to stretch dough too much. Trim edges to neaten. Using a fork, prick the base and sides of dough. Refrigerate for 30 minutes.

•    Preheat oven to 180°C. Place baking paper or aluminium foil over lined tart tin and fill with dried beans or pie weights. Bake for 15–20 minutes until crust is lightly browned. Remove paper or foil and beans or weights. Set aside to cool, then refrigerate until needed. •    Prepare filling. Heat oil in a pan over medium heat. Add onion and stir-fry until soft. Add mushrooms and cook until mushrooms are soft and pan is dry. Add smoked oysters and season to taste with salt and pepper. Stir-fry and mix well. Remove from heat and leave to cool completely. •    When mixture is cool, add cheese and mix well. Set aside. •    Mix eggs with milk, lemon zest and cornflour. Set aside. •    Remove baked crust from fridge. Pour smoked oyster mixture into crust, then pour egg mixture over. Top with a layer of cheese if desired. •    Preheat oven to 180°C and bake quiche for 30–40 minutes or until filling is firm. •    Leave quiche to cool a little before cutting. Serve warm. Consume within the day.

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Curry Crabmeat Potato Crust Quiche

Makes six 9-cm and six 7-cm round quiches

POTATO CRUST

FILLING

White onions 110 g, peeled

Cooking oil 2–3 Tbsp

Dried rosemary 1 tsp

White onion 1, peeled and chopped

Plain (all-purpose) flour 60 g

Curry powder 3 Tbsp

Salt 1 tsp or to taste

Crabmeat (thawed if frozen) 200 g

Ground black pepper a dash or to taste

Salt ¼ tsp

Potatoes 650 g, washed

Castor sugar 1 Tbsp

Cooking oil 2 Tbsp

Eggs 3, medium Milk 70 ml Whipping cream 70 ml Grated Parmesan cheese 250 g + 2 Tbsp

•    Grease 12 small round tart tins with removable bases. I used six 9-cm and six 7-cm tart tins. •    Grate onions and place into a strainer to drain for about 10 minutes. Press out any extra liquid. Combine onions with rosemary, flour, salt and pepper. Mix well. Set aside. •    Boil a pot of water and cook potatoes over medium heat for 15 minutes. Drain and leave to cool. When cool enough to handle, peel and grate potatoes finely. Mix grated potato into onion mixture. •    Preheat oven to 190°C. •    Press onion-potato mixture into base and sides of tart tin, keeping the crust as even as you can. •    Bake for about 20 minutes, then remove from oven and brush crust with a thin layer of oil. Return to the oven and bake for another 15 minutes or until golden brown. Remove and leave to cool completely on a wire rack. NOTE: If the potatoes are very soft after cooking, mash rather than grate them. Having some lumps in the mash is fine. The potato crusts may puff up while baking. If they do, simply press them down using a spoon before adding the filling.

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•    Prepare filling. Heat oil in a pan over medium heat. Add onion and stir-fry until soft. Add curry powder and cook for 1–2 minutes until fragrant. Add crabmeat and stir-fry for 3–5 minutes, then season with salt and sugar. Dish out and set aside to cool. •    Mix eggs with milk, cream and 250 g cheese. Add cooled crabmeat mixture and mix well. Pour into baked potato crust. Top with 2 Tbsp cheese. •    Preheat oven to 180°C. Bake for 30–35 minutes or until filling is lightly browned. The centre will still be slightly wobbly. •    Leave quiche to cool a little before cutting. Serve warm. Consume within the day.

Spicy Tuna Flaky Pastry Quiche

Makes four 11.5-cm round quiches

FLAKY PASTRY

FILLING

Plain (all-purpose) flour 300 g

Cooking oil 1½ Tbsp

Baking powder 1 tsp

White onion 1, peeled and chopped

Salt ½ tsp

Tuna in olive oil 370 g, drained

Unsalted butter 70 g, chilled

Dried chilli flakes 2 tsp

Vegetable shortening 80 g

Red chillies 2, thinly sliced

Egg yolk 1, medium, beaten

Salt ½ tsp

White vinegar 1 tsp, mixed with 1½ Tbsp cold water (use only if pastry is dry)

Lemon juice 2 Tbsp Parsley a sprig, chopped Eggs 3, medium Sour cream 200 ml Grated mozzarella cheese 250 g + more for topping if desired

•    Prepare flaky pastry crust. Sift flour, baking powder and salt together 3 times.

•    Bake for 15–20 minutes. Leave on a wire rack to cool completely.

•    Cut butter into small cubes and add to flour mixture. Using your fingertips, rub butter and vegetable shortening into flour mixture until mixture resembles breadcrumbs.

•    Prepare filling. Heat oil in a pan over medium heat. Add onion and stir-fry until soft. Add drained tuna and cook for about 2 minutes. Add chilli flakes and sliced chillies and cook for another minute. Season with salt and lemon juice. Add parsley and remove from heat. Set aside to cool.

•    Add beaten egg yolk and bring dough together. If mixture is dry, add vinegar-cold water mixture a little at a time until dough comes together. Cover with plastic wrap and refrigerate for 30 minutes. •    Preheat oven to 180°C. Grease 4 round tart tins, each 11.5 cm in diameter. Set aside. •    Roll out chilled dough between 2 sheets of plastic into a 3-mm thick sheet. Peel away top sheet of plastic. Using one of the prepared tart tins as a cutter, cut out 4 dough rounds. Press dough into edges and sides of tin, being careful not to stretch dough too much. Trim edges to neaten. Using a fork, prick the base and sides of dough. NOTE: The dough may break up easily and be hard to roll into a sheet. Should this be the case, gather up the dough and press it into the tart tin.

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•    Mix eggs, sour cream and cheese. Add tuna mixture and mix well. Pour into pastry cases. Top with more cheese if desired. •    Preheat oven to 180°C. Bake for about 35 minutes or until filling is golden brown. •    Remove to a serving plate and serve immediately. Consume within the day.

Green Curry Prawn Quiche

Makes one 23.5-cm round quiche

SWEET SHORTCRUST PASTRY

Green curry paste 2 Tbsp

Plain (all-purpose) flour 250 g

Prawns 300 g, peeled and deveined, cut into cubes

Light brown sugar 1½ Tbsp Unsalted butter 150 g, chilled Egg yolk 1, beaten Cold water 1 Tbsp, if needed

FILLING

Sugar 1 tsp Salt a pinch or to taste, depending on saltiness of green curry paste Grated Cheddar cheese 250 g + more for topping if desired

Cooking oil 1 Tbsp

Eggs 3, medium, lightly beaten

White onion 1, peeled and chopped

Milk 120 ml Cornflour 2 Tbsp

•    Prepare shortcrust pastry. Sift flour 3 times. Add sugar and mix well. Cut butter into small cubes. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. •    Add beaten egg yolk and bring dough together. If mixture is dry, add cold water a little at a time until dough comes together. Cover with plastic wrap and refrigerate for 30 minutes. •    Prepare a 23.5-cm tart tin. •    Roll out chilled dough between 2 sheets of plastic into a 5-mm thick sheet slightly larger than tart tin. Peel away top sheet of plastic. Press dough into edges and sides of tart tin, being careful not to stretch dough too much. Using a fork, prick the base and sides of dough. Trim edges to neaten. Refrigerate for about 30 minutes. •    Preheat oven to 180°C.

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•    Bake for 20–25 minutes. Leave on a wire rack to cool completely before using. •    Prepare filling. Heat oil in a pan over medium heat and stir-fry onion until soft. Add green curry paste and cook for 1 minute. Add prawns and season with sugar and salt. Mix well. Dish out and set aside to cool. When mixture is cool, add 250 g cheese and mix well. Set aside. •    Mix eggs, milk and cornflour. Set aside. •    Remove baked crust from fridge. Pour prawn mixture into crust, then pour egg mixture over. Top with more cheese if desired. •    Preheat oven to 180°C. Bake for 30–40 minutes or until filling is firm. •    Leave quiche to cool a little before cutting. Serve warm. Consume within the day.

MERINGUES Simply Meringues 96 Coffee Swirl Meringues 98 Peanut Butter Meringues with Chocolate Ganache 1 Coconut Meringues with Strawberry Cream 102

PAV L O VA S Pandan Pavlova with Pineapple Cubes, Rambutans and Coconut Cream 104 Cream Cheese Pavlova with Mixed Nuts 106 Mandarin Orange, Rose Water Pavlova 108 Strawberry Pavlovas 110

Simply Meringues

Makes about 32 medium or 64 small meringues

Egg whites 4, large Salt a pinch Cream of tartar ¼ tsp White vinegar ¼ tsp Castor sugar 260 g Cocoa powder 4 Tbsp

•    Preheat oven to 140°C. Line baking trays with baking paper. •    Using an electric mixer with a whisk attachment, whisk egg whites and salt at low speed until frothy. •    Increase mixer speed to medium and add cream of tartar and vinegar. Whisk until soft peaks form. •    Reduce mixer speed to low and add sugar, a tablespoon at a time. When all the sugar has been added, increase mixer speed to high and beat until stiff peaks form. The meringue should be smooth and glossy, and stand up straight and retain its shape when the whisk is removed. NOTE: Leaving the meringues to cool in the oven will result in crisp and dry meringues that are light with a melt-in-your-mouth texture. The process of beating the egg whites to stiff peaks will take 4–5 minutes.

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•    Spoon meringue into a piping bag fitted with a star tip and pipe shapes onto lined baking trays. •    Lightly dust meringues with cocoa powder. •    Lower oven temperature to 120°C and bake meringues for about 1 hour 30 minutes or until meringues are firm and dry. •    Turn oven off. Leave meringues to cool in oven with door closed. Meringues will keep in an airtight container for up to 1 week.

Coffee Swirl Meringues

Makes about 25 medium and 10 small meringues

Icing sugar 230 g Instant coffee granules 3 Tbsp + more for sprinkling Cocoa powder 2 Tbsp + more for sprinkling Egg whites 3, medium Salt ¼ tsp Cream of tartar ¼ tsp White vinegar ¼ tsp

•    Preheat oven to 140°C. Line baking trays with baking paper. •    Sift icing sugar and set aside. •    Mix coffee granules and cocoa powder. Set aside. •    Using an electric mixer with a whisk attachment, whisk egg whites and salt at low-medium speed until foamy. •    Add cream of tartar and vinegar and whisk until soft peaks form. The peaks will not be steady and will bend over when you lift the whisk. Turn the mixer to low speed and add the icing sugar, a tablespoon at a time. When all the sugar has been added, increase mixer speed to high and continue beating. The meringue will start to turn glossy.

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•    Remove one-third of the mixture and set aside. •    Add coffee-cocoa mixture to the remaining meringue and beat until well-mixed. The meringue should stand up straight and retain its shape when the whisk is lifted up. •    Spoon the plain meringue in a thin strip into a piping bag fitted with a star tip, then spoon in the coffee-cocoa meringue. Pipe meringue onto lined baking trays. Sprinkle coffee granules over. •    Lower oven temperature to 120°C and bake meringues for 1 hour 30 minutes or until meringues are firm and dry. •    Turn oven off. Leave meringues to cool in oven with door closed. Meringues will keep in an airtight container for up to 1 week.

Peanut Butter Meringues with Chocolate Ganache

Makes about 35 round and 35 flat meringues

Egg whites 4, large Cream of tartar ¼ tsp Castor sugar 260 g Cornflour 1 tsp White vinegar ¼ tsp Creamy peanut butter 4 Tbsp

CHOCOLATE GANACHE Milk chocolate buttons 100 g Unsalted butter 1 Tbsp Whipping cream 200 ml

•    Prepare chocolate ganache in advance as it needs time to sit and cool. Place chocolate buttons and butter into a heatproof bowl. Set aside. Place whipping cream into a heavy-bottomed saucepan over medium heat. As soon as cream comes to the boil, pour it over chocolate buttons and butter. Let mixture sit for about 3 minutes, then use a handheld whisk to whisk mixture until blended and smooth. •    Preheat oven to 140°C. Line baking trays with baking paper. •    Using an electric mixer with a whisk attachment, whisk egg whites and cream of tartar at low-medium speed for about 2 minutes or until soft peaks form. Turn the mixer to low speed and add sugar, a tablespoon at a time. Add cornflour and vinegar and increase mixer speed to high. Whisk for another 4–5 minutes or until stiff peaks form. •    Spoon meringue into a piping bag fitted with a round tip. Pipe equal numbers of dome-shaped and flat meringues onto lined baking tray. NOTE: Pour the ganache over the meringues only before serving as the ganache will cause the meringues to turn soggy if left to sit.

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•    Lower oven temperature to 120°C and bake meringues for 1 hour 15 minutes or until meringues are just golden in colour, and feel firm and dry. •    Turn oven off. Leave meringues to cool in oven with door closed. •    When meringues are cooled, use a small sharp knife to make a hole at the bottom of dome-shaped meringues. Spoon peanut butter into a disposable piping bag and snip off the pointed tip of the piping bag. Pipe peanut butter into the dome-shaped meringues, then place on top of a flat meringue. •    Place meringues on a tray lined with parchment paper. Spoon ganache over meringues. Chill for about 2 hours before serving. •    Uncoated meringues will keep refrigerated in an airtight container for up to 1 week.

Coconut Meringues with Strawberry Cream

Makes about 40 meringues or 20 sandwich meringues

Egg whites 2, large White vinegar ½ tsp Lemon juice ½ tsp Cream of tartar ¼ tsp Castor sugar 180 g Desiccated coconut 60 g

STRAWBERRY CREAM Strawberries 120 g, rinsed and hulled Whipping cream 100 ml, chilled

•    Preheat oven to 140°C. Line baking trays with baking paper. •    Using an electric mixer with a whisk attachment, whisk egg whites, vinegar, lemon juice and cream of tartar at low speed for about 2 minutes or until soft peaks form. •    Add sugar, a tablespoon at a time. When all the sugar has been added, increase mixer speed to high and continue beating for about 5 minutes or until stiff peaks form. •    Using a metal spatula and working quickly, fold desiccated coconut into meringue. •    Spoon meringue into a piping bag fitted with a star or round tip and pipe meringues onto lined baking trays. •    Lower oven temperature to 120°C and bake meringues for about 1 hour or until meringues are firm and dry. •    Turn oven off. Leave meringues to cool in oven with door closed.

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•    Prepare strawberry cream. Place strawberries in a food processor and process until smooth. Pass mixture through a sieve to remove any lumps. Set strawberry purée aside. •    Using an electric mixer with a whisk attachment and a chilled mixing bowl, whisk whipping cream for 1 minute 30 seconds or until just starting to form stiff peaks. •    Remove mixer bowl from mixer. Add strawberry purée and fold in using a metal spatula. Leave it rippled if desired. •    Spoon strawberry cream into a piping bag fitted with a star tip. Pipe some cream onto the base of a meringue and sandwich with another meringue. Repeat with remaining meringues. •    Serve meringues with any remaining strawberry purée. Meringues will keep refrigerated in an airtight container for up to 1 week.

Pandan Pavlova with Pineapple Cubes, Rambutans and Coconut Cream

Makes two 15-cm round pavlovas

Egg whites 4, large

COCONUT CREAM

Cream of tartar ¼ tsp

Coconut cream 250 ml, chilled

Castor sugar 280 g

Castor sugar 1 Tbsp

Vanilla extract ½ tsp

Pandan paste 1 tsp

Cornflour 1 Tbsp White vinegar 1 tsp Canned pineapple cubes 454 g, well-drained Canned rambutans 565 g, well-drained

•    Prepare coconut cream in advance. Using an electric mixer with a whisk attachment and a chilled mixing bowl, whisk chilled coconut cream and sugar until soft peaks form. Add pandan paste and mix well. Cover and refrigerate overnight. Leave to sit at room temperature for about 20 minutes before using. •    Preheat oven to 140°C. Draw a 20-cm circle on a sheet of parchment paper and place it face down on a baking tray. •    Using an electric mixer with a whisk attachment, whisk egg whites and cream of tartar on low-medium speed until soft peaks form. Add sugar, a tablespoon at a time, whisking well after each addition, until meringue is thick, glossy and firm. Increase mixer speed to medium-high and add vanilla extract. Mix well. NOTE: Pavlovas can be prepared in advance. Keep meringue in an airtight container and assemble just before serving.

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•    Sift cornflour into meringue, then add vinegar and fold in with a metal spatula using a few quick strokes. •    Spoon meringue into a piping bag fitted with a star tip and pipe meringue onto parchment paper, keeping it within the circle. •    Lower oven temperature to 120°C and bake for about 1 hour 30 minutes or until meringue is firm to the touch but not brown. •    Turn oven off. Leave meringue to cool in oven with door closed. This may take 2–3 hours. •    To assemble pavlova, place cooled meringue on a serving plate. Pipe coconut cream over and top with pineapple cubes and rambutans. Serve immediately.

Cream Cheese Pavlova with Mixed Nuts

Makes about six 9-cm square meringues

Icing sugar 360 g

Cream cheese 250 g, at room temperature

White vinegar 1 tsp

Unsalted butter 80 g, at room temperature

Vanilla extract 1 tsp

Icing sugar 80 g, sifted

Egg whites 6, medium

Vanilla extract 1 tsp

Salt ¼ tsp

Mixed nuts 500 g, roughly crushed

•    Preheat oven to 150°C and roast nuts for cream cheese frosting for 15 minutes. Set aside to cool before chopping into smaller pieces. •    Lower oven temperature to 140°C. Draw a 9 x 9-cm square on a sheet of parchment paper and place it face down on a baking tray. •    Sift icing sugar and cornflour together. Set aside. •    Mix vinegar and vanilla extract together. Set aside. •    Using an electric mixer with a whisk attachment, whisk egg whites and salt at low-medium speed until soft peaks form. This will gradually start to gather volume. Add sugar mixture, one tablespoon at a time, and whisk at mediumhigh speed for 7–8 minutes or until stiff peaks form. •    Lower mixer speed slightly and add vinegar mixture. Whisk for about 20 seconds or until meringue is glossy. Spoon meringue into a piping bag fitted with a round tip.

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CREAM CHEESE FROSTING

Cornflour 2 tsp

•    Using the squares on the parchment paper as a guide, pipe the meringue onto the parchment paper and build up its shape, leaving a dent in the centre. Try to be uniform but it really doesn’t matter much. Meringues will crack eventually. •    Lower oven temperature to 120°C and bake meringues for 1 hour 30 minutes. The low temperature and long baking time will dry the meringues while allowing it to retain its white colour and marshmallow-like centre. •    Turn oven off. Leave meringue to cool in oven with door closed. •    Prepare cream cheese frosting. Using an electric mixer with a paddle attachment, beat cream cheese with butter for 5–6 minutes until mixture is smooth. Add icing sugar and vanilla extract and continue to beat for 2–3 minutes. Spoon frosting into a piping bag. •    To assemble pavlova, pipe cream cheese frosting into meringues, then sprinkle with mixed nuts. Serve immediately.

Mandarin Orange, Rose Water Pavlova

Makes one 15-cm round pavlova

Egg whites 3, medium

ORANGE CREAM

Salt a pinch

Whipping cream 200 ml, chilled

White vinegar ½ tsp

Rose water 1 tsp

Castor sugar 250 g

Orange emulco 1 tsp

Canned Mandarin oranges 175 g, well-drained

Grated orange zest 3 tsp + more for topping

•    Preheat oven to 140°C. Draw a 15-cm circle on a sheet of parchment paper and place it face down on a baking tray.

•    Turn oven off. Leave meringue to cool in oven with door closed. This may take 2–3 hours.

•    Using an electric mixer with a whisk attachment, whisk egg whites and salt at medium speed until soft peaks form. Add vinegar and whisk to incorporate. Add sugar, a tablespoon at a time. When all the sugar has been added, increase mixer speed to high and whisk for about 7 minutes or until stiff peaks form.

•    Prepare orange cream. Using an electric mixer with a whisk attachment and a chilled mixing bowl, whisk chilled whipping cream at medium speed for about 2 minutes or until stiff peaks form. Add rose water, orange emulco and zest and whisk for another 30 seconds or so until incorporated. Set aside.

•    Using the circle on the parchment paper as a guide, spoon meringue onto the parchment paper and build up its shape, leaving a dent in the centre.

•    To assemble pavlova, place cooled meringue on a serving plate. Spoon orange cream over and top with canned Mandarin oranges. Garnish with orange zest. Serve immediately.

•    Lower oven temperature to 120°C and bake meringue for 1 hour 15 minutes or until it is crisp to the touch. Bake for a further 15 minutes if necessary.

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Strawberry Pavlovas

Makes about 8 medium pavlovas

Egg whites 5, medium

WHIPPED CREAM

Salt ¼ tsp

Whipping cream 150 ml, chilled

Castor sugar 280 g

Icing sugar 2 Tbsp

Vanilla extract ½ tsp

Vanilla extract 1 tsp

Cornflour 2 Tbsp

Ground cinnamon ½ tsp

White vinegar 2 tsp Strawberries 250 g, washed Icing sugar for dusting

•    Preheat oven to 140°C. Line a baking tray. •    Using an electric mixer with a whisk attachment, whisk egg whites and salt at low-medium speed for 1–2 minutes or until soft peaks form. •    Add sugar, one tablespoon at a time. When all the sugar has been added, increase mixer speed to medium and beat for about 7 minutes or until mixture is glossy and stiff. •    Add vanilla extract and whisk for 20 seconds until incorporated. •    Sift cornflour into meringue, then add vinegar and fold in with a metal spatula using a few quick strokes. •    Using a tablespoon, spoon meringue into 8 rounds onto baking tray. Shape with the spoon and make a dent in the centre of each round.

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•    Lower oven temperature to 120°C and bake meringues for about 1 hour until crisp and dry. •    Turn oven off. Leave meringues to cool in oven with door closed. This may take 1 hour. •    Prepare whipped cream. Using an electric mixer with a whisk attachment and a chilled mixing bowl, whisk chilled whipping cream, icing sugar, vanilla extract and ground cinnamon at medium speed for about 1 minute 30 seconds or until stiff peaks form. •    Pipe or spoon whipped cream onto pavlovas and garnish with strawberries. Dust with icing sugar and serve immediately.

WHOOPIE PIES

CHOUX

Chocolate Whoopie Pies with Marshmallow Cream 114

Choux Pastry with Raspberry Bavarian Cream

Green Tea Whoopie Pies with Black Sesame Cream 116 Yellow Velvet Whoopie Pies with Chocolate Cream Cheese Filling 118 Banana Whoopie Pies with Peanut Butter Cream and Ganache Topping 120

MADELEINES/FRIANDS Cempedak Madeleines 122 Pandan and Sweet-sour Plum Madeleines 124 Pineapple Cinnamon Friands 126 Chrysanthemum Tea and Dried Longan Financiers 128

Choux Pastry with Yam Cream 130

CHEESECAKES Strawberry Cheesecake 134 Mango Cheesecakes 136 Classic Cheesecake 138 Pistachio Passion Fruit Cheesecakes 140

Chocolate Whoopie Pies with Marshmallow Cream

Makes about 13 sandwiches

Self-raising flour 380 g Unsweetened cocoa powder 150 g Unsalted butter 125 g Vegetable shortening 2 Tbsp Light muscovado sugar 220 g Eggs 2, large Egg yolk 1, large Vanilla extract 1½ tsp Milk 100 ml Colourful marshmallows as needed

•    Preheat oven to 180°C. Line 2–3 baking trays with baking paper or aluminium foil (shiny side down). •    Sift flour and cocoa powder together 3 times. Set aside. •    Using an electric mixer with a paddle attachment, beat butter, shortening and sugar at medium speed for about 3 minutes or until light and fluffy. Add eggs and egg yolk one at a time and beat for 20 seconds after each addition. Add vanilla extract and mix well. •    Turn mixer speed to low and alternately add flour mixture in 3 additions and milk in 2 additions, starting and ending with flour. Beat until combined. Do not over mix. •    Using a small cookie scoop, drop dollops of batter onto lined baking trays, keeping them at least 3 cm apart as pies will spread while baking.

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•    Bake for 10–13 minutes or until whoopie pies spring back when lightly pressed with a finger. •    Leave whoopie pies to cool on baking trays for 5 minutes before removing to a wire rack to cool completely. •    Place a marshmallow on the flat side of half the whoopie pies and arrange on a lined baking tray. •    Reheat oven to 180°C and bake for 5–8 minutes or until marshmallows fluff up. Remove from oven and sandwich with other half of whoopie pies. •    Store in an airtight container in the refrigerator for up to 5 days. Leave to thaw at room temperature before serving.

Green Tea Whoopie Pies with Black Sesame Cream

Makes about 9 sandwiches

Self-raising flour 220 g Green tea powder (matcha) 1½ Tbsp Bicarbonate of soda 1 tsp Salt ¼ tsp Unsalted butter 120 g Golden castor sugar 110 g Egg 1, large Vanilla extract 1 tsp Buttermilk 110 ml Black sesame seeds 2–3 Tbsp

BLACK SESAME CREAM Whipping cream 150 ml, chilled Vanilla extract 1 tsp Black sesame paste 100 g

•    Preheat oven to 200°C. Line 2–3 baking trays with baking paper or aluminium foil (shiny side down).

•    Leave whoopie pies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

•    Sift flour, green tea powder, bicarbonate of soda and salt together 3 times. Set aside.

•    Prepare black sesame cream. Using an electric mixer with a whisk attachment and a chilled mixing bowl, whisk chilled whipping cream for 2–3 minutes or until just starting to form stiff peaks. Add vanilla extract and whisk for another minute, then add sesame paste and whisk until ingredients are well mixed. Chill for about 20 minutes before using.

•    Using an electric mixer with a paddle attachment, beat butter and sugar at medium speed for about 4 minutes or until pale and creamy. Add egg and vanilla extract and beat until combined. •    Turn mixer speed to low and alternately add flour mixture in 3 additions and buttermilk in 2 additions, starting and ending with flour. Beat until combined. Do not over mix. •    Using a cookie scoop, drop dollops of batter onto lined baking trays, keeping them at least 3 cm apart as pies will spread while baking. •    Bake for 10–13 minutes or until whoopie pies spring back when lightly pressed with a finger.

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•    Pipe or spoon sesame cream onto the flat side of a whoopie pie, then sandwich with another whoopie pie. Sprinkle sides of pie with black sesame seeds. Repeat until ingredients are used up. •    Store in an airtight container in the refrigerator for up to 5 days. Leave to thaw at room temperature before serving.

Yellow Velvet Whoopie Pies with Chocolate Cream Cheese Filling

Makes about 9 sandwiches

Plain (all-purpose) flour 350 g

Lemon paste 2 tsp

Baking powder 1 tsp

Yellow food colouring 1 tsp

Bicarbonate of soda 1 tsp

Grated lemon zest 1 tsp

Salt 1 tsp

CHOCOLATE CREAM CHEESE FILLING

Vegetable shortening 1 Tbsp

Cream cheese 200 g, at room temperature

Unsalted butter 80 g

Unsalted butter 125 g, at room temperature

Castor sugar 150 g

Icing sugar 180 g, sifted

Egg 2, medium

Salt ¼ tsp

Vanilla extract 1 tsp

Vanilla extract 2 tsp

Buttermilk 150 ml

Bitter chocolate buttons 100 g, melted

•    Preheat oven to 190°C. Line a baking tray with baking paper or aluminium foil (shiny side down).

•    Leave whoopie pies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

•    Sift flour, baking powder, bicarbonate of soda and salt together 3 times. Set aside.

•    Prepare filling. Using an electric mixer with a paddle attachment, beat cream cheese for 1 minute. Add butter and beat for another minute. Add icing sugar and beat for 2 minutes until well mixed. Add salt, vanilla extract and melted chocolate and beat until a smooth paste is formed. Be careful not to over beat or the filling will lose its structure. Set aside for about 15 minutes before using.

•    Using an electric mixer with a paddle attachment, beat vegetable shortening, butter and sugar at medium speed for about 5 minutes or until fluffy. Add egg, vanilla extract and buttermilk and mix for about 1 minute until combined. Add flour mixture and beat until smooth. Add lemon paste, food colouring and zest and mix well. •    Spoon batter into a piping bag fitted with a round tip and pipe batter onto lined baking trays, keeping them at least 3-cm apart as pies will spread while baking. Bake for 15 minutes or until whoopie pies spring back when lightly pressed with a finger.

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•    Pipe or spoon filling onto a flat side of a whoopie pie. Sandwich with another whoopie pie. Repeat until ingredients are used up. Chill for about 15 minutes before serving. •    Store in an airtight container in the refrigerator for up to 5 days.

Banana Whoopie Pies with Peanut Butter Cream and Ganache Topping

Makes about 10 sandwiches

Plain (all-purpose) flour 300 g

Banana essence ½ tsp

Baking powder 1 tsp

Vanilla extract 1 tsp

Bicarbonate of soda ½ tsp Ground cinnamon ½ tsp Salt ½ tsp Very ripe banana 120 g Light sour cream 60 g Unsalted butter 80 g

Milk 90 ml

PEANUT BUTTERCREAM Whipping cream 150 ml, chilled Creamy peanut butter 200 g

GANACHE

Castor sugar 70 g

Whipping cream 250 ml

Light brown sugar 70 g

Bittersweet chocolate buttons 350 g

Egg 1, large, beaten

Flavoured liqueur (optional) 1 Tbsp

•    Preheat oven to 180°C. Line 2–3 baking trays with baking paper or aluminium foil (shiny side down).

•    Leave whoopie pies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

•    Sift flour, baking powder, bicarbonate of soda, cinnamon and salt together 3 times. Set aside.

•    Prepare peanut buttercream. Using an electric mixer with a whisk attachment and a chilled mixing bowl, whisk chilled whipping cream at medium speed for 1 minute 30 seconds or until just starting to form stiff peaks. Add peanut butter and whisk for another 30 seconds until mixture is smooth. Chill for about 20 minutes before using.

•    Peel and mash banana, then mix with sour cream. Set aside. •    Using an electric mixer with a paddle attachment, beat butter and both types of sugar at medium speed for about 4 minutes or until light and fluffy. •    Add egg, banana mixture, banana essence and vanilla extract and beat for about 1 minute until well combined. •    Turn mixer speed to low and alternately add flour mixture in 3 additions and milk in 2 additions, starting and ending with flour. Beat until combined. Do not over mix. •    Spoon batter into a piping bag fitted with a round tip and pipe batter into 6 cm rounds onto lined baking trays, spacing them slightly apart as pies will spread while baking. •    Bake for 15–20 minutes or until whoopie pies are firm to the touch.

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•    Prepare chocolate ganache. Heat cream in a pan over medium heat until it comes to the boil. Remove from heat and pour over chocolate, stirring until chocolate is melted, smooth and glossy. Add flavoured liqueur, if using, and stir to combine. Allow ganache to cool slightly before using. •    Pipe or spoon buttercream onto the flat side of a whoopie pie and sandwich with another whoopie pie of the same size. Repeat until ingredients are used up. •    Drizzle with ganache and serve. Banana whoopie pies are best consumed within the day.

Cempedak Madeleines

Makes about 24 madeleines

Cempedak 8 pieces, seeds removed; 7 for puréeing and 1 finely diced Self-raising flour 150 g Cornflour 50 g Semolina 50 g Eggs 4, medium Icing sugar 180 g, sifted + more for dusting Grated lemon zest 1 tsp Vanilla extract ½ tsp Unsalted butter 200 g, melted

•    Place 7 cempedak into a food processor and purée until smooth. Measure out 4 Tbsp. Set aside. •    Generously grease two 12-hole madeleine trays and refrigerate for about 30 minutes while preparing batter. •    Sift flour and cornflour together 3 times. Add semolina and mix well. •    Using an electric mixer with a whisk attachment, whisk eggs and 180 g icing sugar at medium speed for about 4 minutes or until creamy. Add lemon zest and vanilla extract and whisk to incorporate. Add cempedak purée and mix well. •    Using a metal spatula, fold in flour mixture, then melted butter. Cover batter with plastic wrap and refrigerate for about 30 minutes. NOTE: Cempedak purée can be replaced with jackfruit or durian purée. The batter needs to be refrigerated for the madeleines to bake with their characteristic hump.

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•    Remove batter from refrigerator and leave at room temperature for about 20 minutes. Spoon batter into a piping bag fitted with a small round tip. •    Remove madeleine trays from the fridge and pipe batter into each hole until three-quarters full. Spoon some diced cempedak into the batter in each hole. •    Preheat oven to 180°C. •    Bake madeleines for 30 minutes or until they are risen and lightly browned. Leave madeleines to cool in trays before gently easing out with a toothpick or small knife. •    Dust with icing sugar and consume within the day. To store, place in an airtight container in the freezer. Madeleines can be frozen for up to 3 weeks. Bring to room temperature before serving.

Pandan and Sweet-sour Plum Madeleines

Makes about 20 madeleines

Plain (all-purpose) flour 100 g Salt a pinch Baking powder 1 tsp Ground almonds 2 Tbsp Eggs 2, medium, at room temperature Egg yolk 1, medium, at room temperature Castor sugar 100 g Sweet-sour plums 100 g, stone discarded, cut into very small pieces Vanilla extract 1 tsp Coconut milk 1 Tbsp Pandan paste 1 tsp Unsalted butter 125 g, melted

•    Generously grease two 12-hole madeleine trays and refrigerate for about 30 minutes while preparing batter. •    Sift flour, salt and baking powder together 3 times. Add ground almonds and mix well. Set aside. •    Using an electric mixer with a whisk attachment, whisk eggs and sugar at medium-high speed for 3–4 minutes or until pale and thickened. Add flour mixture, sweet-sour plums, vanilla extract, coconut milk and pandan paste and mix well. •    Reduce mixer speed to low and gradually add melted butter until incorporated. •    Remove mixer bowl and cover batter with plastic wrap. Refrigerate for about 30 minutes.

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•    Remove batter from refrigerator and leave at room temperature for about 20 minutes. Spoon batter into madeleine trays until holes are three-quarters full. •    Preheat oven to 190°C. •    Bake madeleines for 30 minutes or until they are risen and lightly browned. Due to their small size and the high heat, madeleines can burn easily. Monitor the baking as necessary. •    Leave madeleines to cool in trays before gently easing out with a toothpick or small knife. •    Consume within the day. To store, place in an airtight container in the freezer. Madeleines can be frozen for up to 3 weeks. Bring to room temperature before serving.

Pineapple Cinnamon Friands

Makes about 12 small cakes

Plain (all-purpose) flour 60 g Salt a pinch Ground almonds 125 g Egg whites 5, medium, at room temperature Icing sugar 125 g, sifted Ground cinnamon 2 tsp + more for dusting Grated lemon zest 2 tsp Unsalted butter 125 g, melted Canned pineapple rings 100 g, drained and crushed; syrup reserved for glaze

GLAZE Pineapple syrup 4 Tbsp Icing sugar 150 g, sifted

•    Preheat oven to 180°C. Generously grease 12 small cake pans, each about 8 cm in diameter and refrigerate for 30 minutes. •    Sift flour and salt together 3 times. Add ground almonds and mix well. Set aside. •    Using an electric mixer with a whisk attachment, whisk egg whites at medium speed for about 1 minute until frothy. •    Gradually add icing sugar, flour mixture and ground cinnamon. Whisk at medium speed for about 2 minutes until incorporated. •    Add lemon zest, then melted butter and mix to a smooth paste. •    Using a metal spatula, fold in crushed pineapples.

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•    Spoon batter into prepared cake pans, filling each pan up to three-quarters full. •    Bake for about 30 minutes or until a skewer inserted into the centre of cakes comes out clean. Leave cakes in pans and place on a wire rack to cool for about 10 minutes before unmoulding to cool completely. •    Prepare glaze. Using a handheld mixer, whisk threequarters of pineapple syrup and icing sugar together until mixture is thick. Add more syrup as necessary. •    When ready to serve, brush top of friands with glaze and dust with ground cinnamon. Garnish as desired. •    Unglazed friands will keep refrigerated for up to 2 days. Bring to room temperature and brush with glaze just before serving.

Chrysanthemum Tea and Dried Longan Financiers

Makes 18–20 small cakes

Water 500 ml Dried chrysanthemum flowers 40 g, rinsed Dried longan flesh 30 g Plain (all-purpose) flour 40 g Ground almonds 120 g Egg whites 4, medium, at room temperature Salt ¼ tsp Icing sugar 120 g, sifted Vanilla extract 1 tsp Unsalted butter 150 g, melted

•    Preheat oven to 190°C. Generously grease 20 small cake pans or two 9-hole financier trays and refrigerate for 30 minutes. •    Boil the water and measure out 250 ml. Pour into a bowl and add chrysanthemum flowers. Leave to steep for 30 minutes, then strain to obtain 100 ml chrysanthemum tea and set aside. •    Pour remaining boiled water into another bowl and add dried longans. Leave for about 30 minutes or until longans are softened. Remove longans and cut into small cubes. Measure out 40 ml longan water and set aside. •    Sift flour once, then add ground almonds. Mix well.

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•    Using an electric mixer with a whisk attachment, whisk egg whites, salt and icing sugar at medium speed for about 3 minutes. Add vanilla extract and mix well. Add flour mixture and mix until incorporated, then mix in longans, longan water and chrysanthemum tea. •    Using a metal spatula, fold in melted butter. •    Spoon batter into prepared financier trays, filling each hole up to three-quarters full. •    Bake for 30–35 minutes or until cakes are lightly browned and spring back when pressed with a finger. Leave cakes in trays and place on a wire rack to cool completely before unmoulding. •    Dust cakes with icing sugar and garnish as desired. Consume within the day.

Choux Pastry with Yam Cream

Makes about 22 pieces

CHOUX PASTRY

YAM CREAM

Plain (all-purpose) flour 140 g, sifted

Yams 250 g

Salt a pinch

Unsalted butter 2 Tbsp

Milk 120 ml

Icing sugar 60 g

Water 120 ml

Coconut milk 80 ml

Castor sugar 1 tsp

Water 3 Tbsp

Unsalted butter 120 g, cut into small cubes

Yam colour paste (optional) 1½ tsp Whipping cream 160 ml, chilled

Eggs 4, medium

•    Prepare yam cream. Wash and skin yam, then cut into small pieces. Steam yam for 5–10 minutes until soft, then place in a food processor and process until smooth, or if yam is very soft after steaming, use a fork to mash it until smooth. Set aside. •    Place butter and icing sugar in a heavy-bottom saucepan over low heat and stir until sugar has dissolved. Add coconut milk and water and mix well. •    Add blended/mashed yam and stir until incorporated and mixture is almost dry. Remove from heat. Add yam colour paste and mix well. Set aside to cool.

wooden spoon until mixture starts to leave the sides and base of pan. (If a crust forms on the base of the pan, leave it. Don’t try to scrape it up and incorporate it into the dough or you will have hard bits in the final product. The dough should be soft, and when you pinch it between your thumb and forefinger, it should not stick to your fingers.) •    Remove from heat and allow to cool for 2–3 minutes. Add eggs, one at a time, stirring until egg is incorporated into dough and dough is smooth and shiny before adding the next. The resulting dough should be satiny yellow, thick and heavy.

•    Using an electric mixer with a whisk attachment and a chilled mixing bowl, whisk chilled whipping cream at medium speed for about 1 minute 30 seconds or until soft peaks form. Add cooled yam mixture and whisk for another 30 seconds until well mixed. Cover and refrigerate until needed.

•    Transfer dough to a piping bag fitted with a star or round tip. Pipe dough into 4.5 cm rounds on prepared baking tray, keeping them about 3-cm apart.

•    Preheat oven to 200°C. Line and grease a baking tray. Set aside.

•    Although choux pastry may look crisp on the outside, there will still be steam and moisture trapped within. Use a sharp knife to slit open each pastry without cutting through, then return to the oven to bake for 5–10 minutes or until pastry is completely dry. Place on a wire rack to cool completely.

•    Prepare choux pastry. Sift flour and salt together 3 times. Set aside. •    In a heavy-bottom saucepan, bring milk, water and sugar to the boil. Add butter and stir until completely melted. •    Reduce heat to low and add flour all at once. Stir with a

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•    Bake for 20 minutes, then lower oven temperature to 150°C and bake for another 10 minutes or until pastry is golden brown and dry. Keep oven heated.

•    Pipe or spoon yam cream into pastry. Chill before serving.

Choux Pastry with Raspberry Bavarian Cream

Makes about 18 pieces

Plain (all-purpose) flour 150 g, sifted

RASPBERRY BAVARIAN CREAM

Salt ¼ tsp

Gelatine powder 1 Tbsp

Water 250 ml

Water 75 ml

Castor sugar 1 tsp

Raspberries (fresh or frozen) 125 g, washed

Unsalted butter 120 g, cut into small cubes

Icing sugar 2 Tbsp, sifted

Eggs 4, medium

Milk 250 ml Castor sugar 70 g Egg yolks 2, medium Whipping cream 180 ml, chilled Vanilla extract 1 tsp

•    Prepare raspberry cream. Sprinkle gelatine powder into water and set aside. Place raspberries and icing sugar in a food processor and process into a purée. Set aside. •    Place milk and sugar in a heavy-bottom saucepan over medium heat and whisk until milk starts to bubble. Add egg yolks and continue whisking for 4–5 minutes until well mixed. Remove from heat and stir in gelatine. Add raspberry purée and mix well. Refrigerate until thickened, stirring every 20 minutes. •    Using an electric mixer with a whisk attachment and chilled mixing bowl, whisk chilled whipping cream at medium speed for about 1 minute or until soft peaks form. Add vanilla extract and whisk for another 1 minute. Fold whipped cream into chilled raspberry mixture. Refrigerate until needed. •    Preheat oven to 220°C. Line and grease a baking tray. Set aside. •    Prepare choux pastry. Sift flour and salt together 3 times. Set aside. •    Combine water and sugar in a heavy-bottom saucepan over medium heat. As liquid heats up, add butter so it melts as the liquid boils.

•    Lower heat and add flour all at once. Stir with a wooden spoon until mixture starts to leave the sides and base of pan. (If a thin crust forms on the base of the pan, leave it. Don’t try to scrape it up and incorporate it into the dough or you will have hard bits in the final product. The dough should be soft, and when you pinch it between your thumb and forefinger, it should not stick to your fingers.) •    Remove from heat and allow to cool for 2–3 minutes. Add eggs, one at a time, stirring until egg is incorporated into dough and dough is smooth and shiny before adding the next. The resulting dough should be satiny yellow, thick and heavy. •    Using a teaspoon, spoon rounds of dough onto baking tray, keeping them about 3-cm apart. •    Bake for 20 minutes, then lower oven temperature to 150°C and bake for another 10 minutes or until pastry is golden brown and dry. Keep oven heated. •    Although choux pastry may look crisp on the outside, there will still be steam and moisture trapped within. Use a sharp knife to slit open each pastry without cutting through, then return to the oven to bake for 5–10 minutes or until pastry is completely dry. Place on a wire rack to cool completely. •    Pipe or spoon raspberry cream into pastry. Chill before serving.

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Strawberry Cheesecake

Makes one 24-cm square cake

CHOCOLATE SPONGE CAKE

Cornflour 4 Tbsp

Plain (all-purpose) flour 50 g

Vanilla extract 2 tsp

Baking powder ¼ tsp

Rose water 2 tsp

Cocoa powder 1 Tbsp

Light sour cream 150 ml

Eggs 2, large

Strawberry purée 160 g

Castor sugar 65 g

Eggs 2, large, at room temperature

Vanilla extract ½ tsp

Egg yolks 2, large, at room temperature

Milk 1 tsp Corn oil 1¼ Tbsp

STRAWBERRY COULIS Water 1 Tbsp

FILLING

Strawberries 200 g, hulled and diced

Cream cheese 700 g, at room temperature

Castor sugar 2 Tbsp Freshly-squeezed lemon juice 1 Tbsp

Castor sugar 240 g

•    Line and grease a 24-cm square springform pan and have ready a deep roasting pan large enough to hold springform pan. Preheat oven to 180°C. •    Prepare sponge cake. Sift flour, baking powder and cocoa powder together 3 times. Set aside. •    Using an electric mixer with a whisk attachment, whisk eggs and sugar at medium speed for 6–7 minutes or until light and fluffy. Add vanilla extract and milk and mix until just incorporated. Using a metal spatula, fold in flour mixture. Lastly, fold in oil, taking care not to deflate batter. •    Pour batter into prepared pan and bake for 35 minutes or until a skewer inserted into the centre of cake comes out clean. Remove cake from oven and let cool completely on a wire rack. When cool, wrap base and sides of pan with aluminium foil and place into roasting pan. Set aside. •    Preheat oven to 160°C. •    Prepare filling. Using an electric mixer with a paddle attachment, beat cream cheese, sugar, cornflour, vanilla extract and rose water for 5 minutes until well mixed. NOTE: Baking the cheesecake in a water bath (bain marie) will create moisture in the oven and prevent the top of the cake from cracking. To make this cake using a 23-cm round springform pan, halve the filling ingredients.

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Add sour cream and strawberry purée and beat until combined. Add egg, then egg yolk, beating for 20 seconds after each addition. •    Pour filling into pan over layer of cake. Fill roasting pan with hot water to come 1–2-cm up the side of pan and bake for 1 hour 15 minutes . •    When baked, the filling will be still wobbly at the centre. Leave cake to cool in oven for about 45 minutes with oven door ajar. When cool, lift springform tin from water bath and remove aluminium foil. Refrigerate for at least hours before unmoulding cake. •    Prepare strawberry coulis. Place water, strawberries and sugar in a heavy-bottom saucepan over medium heat. Cook, stirring with a wooden spoon until mixture starts to bubble. Add lemon juice and mix well. Remove from heat and leave to cool. Pass mixture through a sieve and discard solids. •    Pour strawberry coulis over chilled cheesecake. Decorate as desired. Serve chilled. To store, cover and refrigerate for up to 5 days or freeze for up to 1 month.

Mango Cheesecakes

Makes eight 10-cm round cakes

BASE

Mango essence a drop

Digestive biscuits 200 g

Vanilla extract 1 tsp

Ground almonds 2 Tbsp Unsalted butter 125 g, melted

FILLING

Sour cream 80 g

Cream cheese 350 g, at room temperature

Castor sugar 1½ Tbsp

Castor sugar 140 g Eggs 2, medium, at room temperature Egg yolk 1, large, at room temperature Milk 1 tsp Cornflour 1 Tbsp Mango purée 100 g

•    Prepare eight 10-cm round disposable aluminium tart tins and a deep roasting pan large enough to hold tart tins. •    Preheat oven to 160°C. •    Prepare base. Place digestive biscuits and ground almonds in a food processor and process until fine. You can also do this using a resealable plastic bag and a rolling pin. Transfer crushed biscuit mixture to a mixing bowl. Add melted butter and mix well. Press mixture evenly into the base of prepared tart tins and bake for 10 minutes. Leave to cool, then freeze until ready to use. •    Lower oven temperature to 150°C. •    Prepare filling. Using an electric mixer with a paddle attachment, beat cream cheese and sugar until well mixed. Add eggs, then egg yolks, one at a time, beating for about 20 seconds after each addition. Add milk, cornflour, mango purée, mango essence, vanilla extract and lemon juice. Pour batter over base in prepared tart tins. •    Fill roasting pan with hot water to come 1–2-cm up the side of tart tins and bake for 1 hour.

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Lemon juice 1 tsp

TOPPING

Mango purée 3 Tbsp

GARNISHING Whipping cream 100 ml, chilled Mango purée 50 ml Yellow food colouring a drop Almond flakes a handful

•    Keep oven heated. •    Prepare topping. Using an electric mixer with a paddle attachment, beat sour cream with sugar until well mixed. Add mango purée and mix thoroughly. Pour topping over cream cheese layer and return to the oven to bake for another 15–20 minutes. •    Turn oven off and leave cakes to cool in oven with oven door ajar. When cool, remove cakes from water bath and refrigerate for at least 6 hours. •    To decorate cake, prepare mango cream. Using an electric mixer with a whisk attachment and chilled mixing bowl, whisk chilled whipping cream at medium speed for about 1 minute 30 seconds. Add mango purée and yellow food colouring and mix well. •    Decorate cakes with mango cream and almond slices. •    These cheesecakes will keep refrigerated for up to 5 days or frozen for up to 1 month. Thaw to room temperature before serving.

Classic Cheesecake

Makes one 23-cm round cake

BASE

FILLING

Digestive biscuits 200 g

Cream cheese 650 g, at room temperature

Ground almonds 3 Tbsp Light brown sugar 1 Tbsp

Castor sugar 160 g

Unsalted butter 150 g, melted

Eggs 2, medium, at room temperature Egg yolk 1, large, at room temperature Vanilla extract 2 tsp Lemon juice 1 tsp Grated lemon zest 1½ tsp Light sour cream 225 ml Unsalted butter 2 Tbsp, melted

•    Wrap the base and sides of a 23-cm round springform pan with aluminium foil. Have ready a deep roasting pan large enough to hold springform pan. Set aside.

lemon juice and zest and mix well. Reduce mixer speed to low and add sour cream, beating for a full minute. Add melted butter and mix well.

•    Prepare base. Place digestive biscuits and ground almonds in a food processor and process until fine. You can also do this using a resealable plastic bag and a rolling pin. Transfer crushed biscuit mixture to a mixing bowl. Stir in sugar, then add melted butter and mix well. Press mixture into prepared springform pan and freeze base for about 30 minutes.

•    Pour filling over base in springform pan and place into roasting pan. Fill roasting pan with hot water to come three-quarters way up the side of springform pan. Bake for 1 hour 30 minutes or until centre of cake is almost set.

•    Prepare filling. Preheat oven to 160°C. Using an electric mixer with a paddle attachment, beat cream cheese and sugar at medium speed for about 4 minutes until wellmixed. Add eggs, then egg yolk, one at a time, beating for about 20 seconds after each addition. Add vanilla extract, NOTE: To slice cheesecakes, heat a long sharp knife over a naked fire or by dipping it into very hot water. Wipe the knife, then make a cut across the cake. Wipe the knife and reheat, then repeat to make another cut across the cake until the desired number of slices is achieved.

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•    Turn off oven. Leave cake to cool in oven for about 45 minutes with oven door ajar. When cool, lift springform pan from water bath and remove foil. Refrigerate for at least 6 hours before unmoulding cake. •    Serve chilled. If desired, dust cake with icing sugar and top with whipped cream and fruit of choice. To store, cover and refrigerate for up to 5 days or freeze for up to 1 month.

Pistachio Passion Fruit Cheesecakes

Makes two 21 x 11-cm cakes

BASE

FILLING

Digestive biscuits 150 g

Cream cheese 650 g, at room temperature

Chocolate biscuits 150 g Unsalted butter 180 g, melted

Golden castor sugar 150 g Vanilla extract 1½ tsp Orange juice 1½ Tbsp Rose water 1½ tsp Eggs 3, medium, at room temperature Thickened cream 150 ml Passion fruit pulp 100 g, strained Pistachio nuts 100 g, crushed

•    Grease two 21 x 11-cm disposable aluminium loaf pans and have ready a deep roasting pan large enough to hold loaf pans. Set aside. •    Prepare base. Place biscuits in a food processor and process until fine. You can also do this using a resealable plastic bag and a rolling pin. Transfer crushed biscuits to a mixing bowl. Add melted butter and mix well. Press mixture into prepared loaf pans and freeze base for about 30 minutes. •    Prepare filling. Preheat oven to 160°C. Using an electric mixer with a paddle attachment, beat cream cheese, sugar, vanilla essence, orange juice and rose water at medium speed for about 5 minutes. Reduce mixer speed to low and beat in eggs, one at a time, mixing for about 20 seconds after each addition. Scrape down the sides of the bowl in between additions. Add thickened cream and beat for another minute. Lastly, add passion fruit pulp and pistachios and mix well. NOTE: Passion fruit pulp can be slightly sour, so when using it as garnishing, use it sparingly.

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•    Pour batter over base in loaf pans and place into roasting pan. Fill roasting pan with hot water to come three-quarters way up the side of loaf pans. Bake for 1 hour 20 minutes or until centre of cakes is almost set. •    Turn off oven. Leave cakes to cool in oven for about 1 hour with oven door ajar. When cool, lift loaf pans from water bath and refrigerate for at least 6 hours. •    Peel off foil from cakes and place on serving plates. Decorate cake with more passion fruit pulp if desired before serving. •    Without the passion fruit pulp topping, these cheesecakes will keep refrigerated for up to 5 days or frozen for up to 1 month. Thaw to room temperature and garnish as desired before serving.

Nothing can beat the smell of freshly-baked treats wafting through the house. Bake something today!

Quantities for this book are given in Metric and American (spoon and cup) measures. Standard spoon and cup measurements used are: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml, 1 cup = 250 ml. All measures are level unless otherwise stated.

LIQUID & VOLUME MEASURES

DRY MEASURES

Metric 5 ml 10 ml 15 ml 60 ml 85 ml 90 ml 125 ml 180 ml 250 ml 300 ml 375 ml 435 ml 500 ml 625 ml 750 ml 1 litre 1.25 litres 1.5 litres 2.5 litres

Metric 30 grams 45 grams 55 grams 70 grams 85 grams 100 grams 110 grams 125 grams 140 grams 280 grams 450 grams 500 grams 700 grams 800 grams 1 kilogram 1.5 kilograms 2 kilograms

Imperial ⅙ fl oz ⅓ fl oz ½ fl oz 2 fl oz 2½ fl oz 3 fl oz 4 fl oz 6 fl oz 8 fl oz 10 fl oz (½ pint) 12 fl oz 14 fl oz 16 fl oz 20 fl oz (1 pint) 24 fl oz 32 fl oz 40 fl oz (2 pints) 48 fl oz 80 fl oz (4 pints)

American 1 teaspoon 1 dessertspoon 1 tablespoon ¼ cup (4 tablespoons) ⅓ cup ⅜ cup (6 tablespoons) ½ cup ¾ cup 1 cup 1¼ cups 1½ cups 1¾ cups 2 cups 2½ cups 3 cups 4 cups 5 cups 6 cups 10 cups

OVEN TEMPERATURE Very slow Slow Moderately slow Moderate Moderately hot Hot Very hot Super hot

°C 120 150 160 180 190/200 210/220 230 250/290

Imperial 1 ounce 1½ ounces 2 ounces 2½ ounces 3 ounces 3½ ounces 4 ounces 4½ ounces 5 ounces 10 ounces 16 ounces, 1 pound 1 pound, 1½ ounces 1½ pounds 1¾ pounds 2 pounds, 3 ounces 3 pounds, 4½ ounces 4 pounds, 6 ounces

LENGTH °F 250 300 325 350 375/400 410/425 450 475/550

Gas Regulo 1 2 3 4 5/6 6/7 8 9/10

Metric 0.5 cm 1 cm 1.5 cm 2.5 cm

Imperial ¼ inch ½ inch ¾ inch 1 inch