Quiche aux champignon

I've done quite a lot of baking lately but I don't have the mood to blog about it. And you know what happen next when u r not in the mood: u keep postponing until u forgot all about it.

So right now as I'm typing I'm actually waiting for my mum to bring home mushroom and cream to make mushroom quiche- talk about not postponing things :p

I was drooling over it since I skipped the part where the chef was actually making it on tlc few minutes ago *sigh* I thought skipping that part would save me from craving over it but I was wrong!

Mushroom Quiche Ala Wawa

For the crust:
100g chilled and chopped unsalted butter
Flour-start with 1 cup and add as you go
An egg

1. Using your finger tips gently rub the butter and flour.
2. Add more flour until it forms crumbs.
3. Then when it forms crumbs and the dough doesn't stick to the bowl, add in the egg and mix well.
4. If the dough is sticky add about 1 tbs flour (or more) and mix until it doesn't stick to the hands nor bowl. 5. Refrigerate for 30 minutes. Open Evidence book and study while waiting :p
6. Next, press the dough into a 9 inch pie dish.*I know I know u should roll the dough first but consider this the wawa style~ lol*
7. Pull excess dough and put a baking paper on top. Place rice @ beans and bake for 20 minutes at 190 dc until crust turns golden brown.

The filling:

2 tbs butter
1 onion- dice
1 can of 200g button mushroom
Ground pepper
Ground Nutmeg
Salt
100 g Mozarella cheese
3 eggs
200ml dairy whipping cream

1. Heat the pan, put in butter, melt it and put in onion until golden brown. Then put in mushroom, pepper,salt and nutmeg to taste. (You can substitute mushroom with something else e.g. chicken, meat etc) Set aside.
2. Lightly whisk eggs and cream and put in the #1 ingredient. Mix well. Pour onto the crust.
3. Bake for 30 minutes at 200 dc or until the filling is set and the top turns golden brown.

Yeah when u cant resist the guilt of not studying, u should keep the book close to u just so u feel better ;)

P/s: my mom is kicking me out of the house because I am just too lazy to study for the finals which will start next week :( She said I'd better off be in the campus with my friends. She just can't trust me alone with the oven right now. Bribing her with apple crumble or cupcake no longer work these days..sheeeshhh.. T_T

Chocolate genoise

The genoise should be brushed with chocolate syrup but I skipped that part because I don't have cocoa powder in stock :"(

Recipe from Rose's Heavenly Cake page 189

Tiramisu

Never have I thought that one day, I'll be making this Italian dish. I'm not very fond of coffee for it gives me back pain. *Dark Shadow mode* But after my very own mascarpone cheese experiment, I decided to give Tiramisu a try. It is very easy to make, no baking is required but the ingredients are pricey-and that would be another reason why I never thought of making one before.

The taste is a lot like bahulu but it's harder and less sweet

Oh, and another good reason why I never thought of making Tiramisu before is because I never had left over yolks in the fridge.

This is my version of mascarpone cheese

This is the result using 1 pint of whipping cream

So, here's my version of Tiramisu:

4 egg yolks
3 tbs sugar
2 c mascarpone cheese

24 lady fingers
1 can of nestle mocha *the most "coffee" I can think of ><"*

Grated chocolate *I don't have cocoa powder*

Firstly, prepare a bain-marie and whisk eggs yolks and sugar until it becomes sort of like custard. Now, this custard is called zabaglione and it can be eaten just like that. I mean, with fruits or whatnot. Then let it cool.

 

When your zabaglione is has cooled, beat it with mascarpone cheese.  

 

Then, dip the lady fingers in mocha. I prefer it to be soggy but most of the recipe I googled warns us not to dip it until soggy *Perhaps I just don't have that Italiano taste bud*

Just to test whether the one I dip is soggy or not, there are some part I dipped longer.

Then pour half of the mascarpone cheese+zabaglione batter and spread evenly. Lay the lady fingers again and pour the other half batter and spread. Grate some chocolate on top but if u have cocoa powder, put cocoa powder on top instead. Chill for 8 hours but mine is only for 1 hour :P

The verdict: I should've make more mascarpone cheese!