♥ Kimchi & Egg Tartine ♥

This quick and easy recipe can be whipped up in just 5 minutes, using a friendly combination of Korean kimchi and scrambled egg to complete an open face sandwich. 

Add some grated parmesan cheese and a dash of black pepper over the tartine. Hmmm!!!

I have added a tablespoon of milk to my egg because I was left half an egg plus an egg yolk from a testing recipe yesterday. Of course, I have learnt a lot of back-to-basic egg recipe that doesn't call for any additional liquid (neither milk nor water), so it is all up to you.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

Serves 1
You'll need:
1 slice of your favourite bread
1 tbsp salted butter, melted
1 egg
1 tbsp whole milk
2 tbsp store-bought kimchi
1 tbsp grated parmigiano reggiano
1 chopped spring onion, for topping
Salt & pepper to taste

How to make kimchi and egg open-face tartine:

1. Place a saucepan over medium heat. Spread melted butter over the slice of bread and toast until golden brown on both sides. Remove on serving plate. Set aside.
2. Whisk together egg and milk. Cook scrambled egg over medium low heat. Meanwhile, place kimchi next to the scramble egg and stir to infuse the flavor.
3. To assemble, place egg and kimchi mixture over the toast, sprinkle with grated cheese and spring onion. Serve with a dash of salt and pepper to taste.

With all my love <3

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♥ Strawberry Lemonade Tart ♥

I have never attend any culinary school.

The fact that I cannot confidently define all traditional jargon or pastry terms, it hooked me up to an article explaining the difference between pate brisee, pate sucree and pate sablee.

Pate brisee is an unsweetened shortbread crust ideal for savory tart, often contains a little vegetable shortening.

Pate sucree is similarly the same crust but with addition of sugar, ideal for sweet pastry such as lemon meringue tart and fruit tart.
And pate sable is the most shortbread-like crust with high sugar ratio and moistened with egg, usually more delicate and fragile.

For this recipe, the crust is reckoned as an adaptation between pate sucree and pate sable. As I used egg (yolk) and milk (to replace heavy cream) for the shortcrust, the tart appears a bit fragile but firm enough to hold the filling.

Here I used a store-bought lemon curd that has been sitting on my cabinet since Christmas. But I would honestly prefer using a homemade version like this one because you can adjust or substitute the sugar to make a healthier version.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

You'll need:
For the pate sucree
1 1/4 cup all purpose flour
3 tbsps Natvia
1/2 cup (1 stick) cold salted butter
1 egg yolk
1 tbsp cold milk

For filling
Fresh strawberries
1 lemon curd recipe
Mini white chocolate drops

How to make strawberry white chocolate lemon curd tart:

1. To make the pate sucree: In a bowl combine flour and Natvia. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.
2. Preheat oven to 200C. Remove the dough onto a floured surface, roll into best fit circles to the tart tins. Remove any excess from the rim.
3. Bake with pie weight for 15 minutes. Remove the pie weight and continue to bake for another 20 minutes, or until set and edges turn golden brown.
4. Let cool completely.
5. To assemble: fill tart with lemon curd, top with strawberries and decorate with additional white chocolate drops.

With all my love <3

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♥ Strawberry Matcha Pound Cake Shortcake ♥

I always think matcha or green tea and strawberry is a seamless blend of dessert art.

The colour tone catches the eye and the taste of combination is deliciously notable.

This strawberry shortcake has the ordinary butter biscuit replaced by a matcha pound cake recipe. This twist is actually inspired by my Matcha Strawberry Mini Bundt Cake, which also uses Natvia as the natural sweetener.

I like how the slight bitterness from Natvia has been covered by the pronounce matcha flavor, whilst it is pretty crucial to use good quality matcha powder like this. So make sure you're not using green tea granules! 

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This blog hop is organised by Joyce from Kitchen Flavours, Lena, from Frozen wings and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

You'll need:
For matcha pound cake
1/2 cup butter, soften
2/3 cup Natvia
2 eggs
1 tsp vanilla
1 tbsp whole milk
1 cup all purpose flour
1 tbsp matcha powder

For toppings
1 1/2 cup whipping cream
1 tsp vanilla
Fresh strawberries, halved

How to make matcha green tea pound cake:

1. Preheat oven to 180C. Grease a loaf pan and set aside.
2. In a mixing bowl, combine butter and Natvia. Cream until smooth.
3. Add egg, one at a time, and beat until well incoprated. Add vanilla.
4. In a small bowl, sift together flour and matcha powder. Add the dry into the wet ingredients and mix well.
5. Pour batter into prepared loaf tin. Bake for 40-45 minutes or until set and edges slightly turned brown.
6. Meanwhile, add vanilla into cold whipping cream and beat until soft peak formed.
7. Serve one to two slices of matcha pound cake with a dollop of vanilla whipped cream and fresh strawberries.

With all my love <3

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♥ Matcha Honey Mochi Toastie ♥

Have you heard of a Korean dessert - mochi toast? It is basically two slices of toast stuffed with chewy rice cake, and finished with some additional toppings.

For my version, plus a little adaptation from Miss Hangrypants, I have combined my recent favouite souvenirs during the trip to Seoul - OSULLOC green tea milk jam, and a honey butter toasted bread to from this amazing goodness.

I bought these creations to our picnic day, and all my friends loved them.

For the rice cake, I have actually used glutinous rice flour to revamp the texture of rice cake. So it is best to eat fresh as it will turn hard the other day.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

Adapted from Miss Hangrypants
Serve 1
You'll need:
2 slices of milk bread
2 tbsp salted butter, melted
2 tbsp honey
1/4 cup glutinous rice flour
1 tsp Natvia, optional
3 tbsp hot water
Green Tea Milk Spread

How to make matcha milk jam honey mochi toast:

1. In a small bowl, combine glutinous rice flour, Natvia, and hot water. Stir until a smooth dough form. Form a ball and roll into the size of your slice of bread.
2. Heat frying pan over low heat. Grease light with vegetable oil and fry mochi for 2-3 minutes on each side.
3. Meanwhile, brush each slice of bread with melted butter. Toast slightly and apply honey. Toast until golden brown.
4. Spread green tea milk jam onto toast, place mochi and complete with another toast. Serve immediately!

With all my love <3

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