Egg tarts

Someone should buy lottery...I've started baking again!! Despise the country being hot, today was rather cool hence the itch haha

Behold, my mini egg tarts!

Not bad for first try ;)

As well as I didn't have a chance to take any in between photos with my dirty hands but the base of the tart is the same as the ones I did for pineapple tarts but shortbread type.

Taste: Just like I want it, not too sweet but I think I should hit the high temp to darken the crust next time.

The tricky part of making egg tarts actually is the egg custard in the cup because it actually takes longer time to cook before the crust becomes hard. So it has to be baked at low temperature.

Anyway, here is my easy-to-bake recipe in case you wanna whip something quick. But if you want to take it a step further, I recommend Christine's wonderful Hong Kong egg tart recipe

Makes 9 mini egg tarts

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Carrot cake

Been wanting to do this since I ever tasted the wonderful carrot cake from Suntec city near Giant after my gym session. Somehow they got the portion of walnuts, raisins and carrots so right!!! But I added pineapple into mine for 'flavour' and moisture. Turns out just as good ;). I was worried that it may be bitter coz of the walnuts but somehow it was ok when the cream adds in.

Well, mine turned out slightly abit more dense and moist than theirs since I used oil as opposed to creaming the butter with sugar slowly and dribbling the egg in which will take more time.

The cream cheese topping was spot on.

Half the cake gone :). Super happy Weeeee~~

Recipe courtesy from joyofbaking.com. Check out the original post as it's got a video clip too!

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Crustless Salmon Spinach Quiche!

Yes she is back! Since there is an oven in the Kitchen once more....previous one had to go just because I think I 'over cleaned' it to the point that rust was forming =(. Always use an oven spray peeps! Not attempt natural ingredients like baking soda. Either that I think it needs to be washed and dried cleanly

Anyway I was craving for quiche so I made this (as well as was planning for lunch and dinner ahead)

Packed with goodness of protein, yuuummm

Savouries are somehow the easiest to bake/cook than the desserts due to the fact that sugar is not in it! There is a whole new ball game to sugar and science so I pretty much whipped this dish in less than an hour.

Makes one 8" dish minus the crust

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