Easy Almond Pastries

Hello all!  I’ve been so busy working on the Update for Envylope!  It has beautiful themes to choose from (I guess I find them beautiful may coz I did the designing LOL).  Hopefully it’ll be out next week!  I haven’t been doing much experimentation cooking to be honest. Hope to in the next few weeks.  I made Almond Pastry this week for guest for tea.  It’s a friends recipe from Bangkok – so I can’t take credit for it… But its very nice, easy and yummy!  Here are pictures to entice you 🙂

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Don’t they just look lovely?  And here are some close-ups!

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Yummyyyyy…

Easy Almond Pastry

Bakes: A huge batch

Ingredients:

  • 1 cup almonds
  • 1 cup sugar
  • 1 cup butter
  • 1 packet Jus-Rol Puff Pastry
  • Some milk for brushing

Method:

  1. Preheat oven as shown on package.
  2. Put almonds in a food processor till its fine.
  3. Melt butter.  Mix butter, almonds & sugar in a bowl.
  4. Roll out pastry and cut in small squares.
  5. Fill pastry with filling and close it.  It doesn’t matter exactly how you close it, as it looks nicer when it opens up a bit in the oven anyways!
  6. Pop in the oven and check on it.  Should be done by 12-15 mins! 🙂

Yeap and that’s it.  It’s really easy!  Also, because you brush it with milk instead of egg – it’s vegetarian, this makes it easy with all types of guest.  Let me know what you think!

xx

B

  1. Brus.h some milk in the oven

 

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Chinese Style Glazed Ginger Brussel Sprouts Stir Fry

Hello everyone!  So yes I have been up to cooking – but its been pretty busy with Envylope so I’ve not been posting much.  But I must.  I must.  Just simply because I really do enjoy blogging!

So I wanted something easy, quick and healthy as a stir fry to have with Tofu Hoisin Steaks (the easiest Tofu dish you can ever whip up).

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And a close up of the greens…  The texture was just right and so was the sauce!  

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It was yum!  Being Vegetarian you have to try to like all kinds of vegetables otherwise it’s pretty limited!

 

B’s Chinese Style Ginger Glazed Brussel Sprouts

Makes: Enough for 3-4 people

Ingredients:

  • 1 packet Brussel Sprouts
  • 3-4 Chestnut Mushrooms, sliced
  • 2-3 carrots, sliced
  • A tsp of ginger, cut into strips
  • 2 Tbsp Seasame Oil

Ingredients for Sauce:

  • 4 Tbsp Soya Sauce
  • 1 heaped Tbsp Cornstarch
  • 2 1/2 Tbsp Rice Vinegar
  • 1/3 cup water
  • Pepper

Method:

  1. Put 2 Tbsp of Sesame Oil on pan.  Cook Ginger on low flame.
  2. Mix Sauces in a Bowl with a whisk.
  3. Add vegetables to the pan.  I like the order of Mushrooms-Carrots-Brussels. 
  4. After vegetables are all cooked (about 8-10mins), add the sauce to the pan and stir it in.
  5. It will be done in 2-3 mins!  Let the sauce thicken and glaze the vegetables 🙂

Hope you enjoy it! 

xx

B

Foodie Fridays: Chinese New Year Salad – Yusheng

I got to eat amazing Yusheng this year.  For those of you who haven’t tried it- you are seriously missing out on life itself.  It’s got the crunch, the flavour and meaning behind it.  It’s amazing.

Each ingredient in the salad signifies a different meaning that provides luck for the New Year.  Chinese believe that the higher you toss the salad while mixing it – the more luck you get!  Just imagine, you’re given the green light to make a mess in a sophisticated restaurant.  It’s a child’s dream.  Oh – wait – it was really fun for me too.  Just wonder what does says about me 😉

I took a picture of it before eating it.  It was terribly tough to do that – as I couldn’t wait to dig in.  So happy that I was in Singapore during that period 🙂

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I really want to try to make it at home.  I did some googling – came across this recipe which I’m thinking of modifying a bit to suit me more.  Will post my version up when I try it out.  I think I might need to make a trip to the Chinese Supermarket for some ingredients though!

Hope everyone’s been quite the foodie lately!

xx

B