Skip to main content

RED APPLE TARTS

There's a scheduled water disruption at my residential area for three days (Started at 8am this morning), due to some maintenance work at the water plant. It's gonna be 3 days down, 1 day up and then 2 days down again before the work is completed. Bleh. In order to avoid too much washing-up, guess it's just simple meals and one pot dishes during this period of time >.< 

 Today's afternoon snack: Red apple tarts. Took me less than half an hour to whip up, using 4 common ingredients (You could leave out the ground cinnamon and it will only be 3). Simply cut, arrange and sprinkle while waiting for the oven to heat up, pop into the preheated oven, and 12 mins later, done!
Fast, easy and taste good :) 
Sprinkle more sugar for more glaze. I didn't put much coz my LO was gonna eat it.

Ingredients:

(Makes 4)

  • 2 sheets of 10cm x 9.5cm frozen square puff pastries, thawed
  • 1/2 red apple
  • Ground cinnamon and brown sugar, for sprinkling (More sugar for more glaze)
  1. Preheat oven to 220°C and line a baking tray with baking paper.
  2. Cut each pastry sheet into 2 pieces. Core the apple and slice thinly.
  3. Place the pastry on the prepared tray and place a layer of apple slices down the middle. Sprinkle with ground cinnamon and brown sugar.
  4. Bake in preheated oven for 12 mins, or til puffed and golden.
Labels:

Comments

Post a Comment

Popular posts from this blog

YACON SOUP WITH CORN AND CARROT

Was shopping at the usual supermarket recently when I saw a lady promoting something which, from far, looked like sweet potatoes to me. I didn't pay attention to her til she called out to me and handed me a piece to sample. She was promoting organic yacons, not sweet potato. The moment I put it into my mouth, I remembered eating this looong time ago, but because I seldom see it in the supermarkets, I had totally forgotten about such a thing.  The yacon is a traditionally grown for its crisp, sweet-tasting, tuberous roots. Though the root looks like a   sweet potato, the taste and texture are completely different. Its crispy texture, juiciness and mildly sweet taste makes it somewhat similar to water chestnut or snow pear. It can be eaten raw or cook. It is said that yacon  is very high in fiber and low in calories which makes it a healthy and nutritious snack.   Some of the health benefits of yacon include its ability to regulate blood sugar ...
Post a Comment
Read more

LEAN'S @ ATRIA SHOPPING GALLERY

Tong sui are a Cantonese specialty. If you've grown up in a Cantonese family, you must have had tong sui before. The term 'tong sui' literally means 'sugar water'. It is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. My dad is a huge fan of tong sui : red bean soup, peanut soup, barley ginkgo and black sesame soup being his favorite. I'm not really a tong sui person but I remember seeing this Lean's place in Atria that sells a variety of desserts, including tong sui , nyonya kuihs and light meals, so I brought my dad there to try when my parents came over. It was afternoon teatime when we arrived. We were feeling a little hungry, so we ordered 2 nasi lemak bungkus, a cucur udang, steam cakes for my LO, black sesame cream, barley ginkgo and bubur cha cha. Nasi Lemak bungkus (RM3.70). Cucur udang (RM3). Pandan and vanilla steam cake (RM1.50 each). Nasi lemak is a famous lo...
Post a Comment
Read more

LOTUS ROOT SOUP V BLACK BEANS, WALNUTS & LOTUS SEEDS

My all time favorite: lotus root! This soup is said to be suitable for those with weak 'qi' & blood and blurry vision. It's also suitable to be taken during the confinement period as black beans can help replenish blood, promote secretion of breast milk and brighten eyesight. Yummy and nutritious. Ingredients: Approx 600g lotus root, washed and cut into pieces 1 tael (Approx 37.5g) black bean 1 tael (Approx 37.5g) walnut 5 maces (Approx 18.9g) lotus seed 5 maces (Approx 18.9g) dried longan  5 red dates, pits removed Approx 300g pork bones (For confinement, replace with 1 black-bone chicken) 2500ml water Scald pork bones in boiling water for 5 mins. Remove, rinse and set aside. Rinse and drain black beans. Heat a wok and fry the black beans without oil til the skin cracks. Set aside. Rinse remaining ingredients and set aside. Put all ingredients and water in a pot. Bring to a boil over high heat, turn to low heat and boil for 3 hours. Serve...
2 comments
Read more