Hello all! What a gloomy Monday it is.
Well, don’t feel too sad that you should be tucked in bed right now instead of (insert where you don’t prefer to be) cause I have here for you, a Key Lime Pie. I’m still sorting out my photos and travelogues from my Summer trip to London and Europe, so I guess you won’t be able to see posts for that for a while. But I will make it up by posting more cakes Or tarts.
How come it’s not green ? Yeah cause there’s no colouring aight? A salty crumbly biscuit base, milky sweet and tangy custard filling topped with a lightly whipped whipped cream. Oh hang on. What is the difference between a tart and pie ?
A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are sloped. It can have a just a bottom, just a top, or both a bottom and a top crust. A pie crust is traditionally made of flour, salt, cold water, and lard (or shortening) but many pie crust recipes use a combination of fats such as butter, lard, or vegetable shortening, or just butter. The goal is a crisp, flaky crust. Pies are served straight from the dish in which they were baked.
A tart is a sweet or savory dish with shallow sides and only a bottom crust. Tart crusts are usually made from pastry dough: traditionally flour, unsalted butter, cold water, and sometimes sugar. The goal is a firm, crumbly crust. Tarts are baked in a pan with a removable bottom, or in pastry ring on top of a baking sheet so that it can be unmolded before serving.
(source : The Kitchn)
So traditionally, key lime pies, are made in pie moulds which is sloped, and deep. But because I couldn’t get any decent ones (I can’t be bringing ceramic pie moulds to my baking demo classes and risk breaking them) I decided to just make it in a tart mould, hence I really think it should be called key lime tart.
The ingredients are fairly simple. As you may or may not know, I conduct demo classes in Jaya Grocer in Intermark, KL (Sundays) and Empire Shopping Mall in Subang Jaya (Saturdays). Each session only takes about 1 hour, hence I need to make things which are simple, easy and quick for home makers or just people who want to have free food while grocery shopping (HAHA).
For the filling, use key lime juice (Limau Nipis), condensed milk and egg yolk. But if I may stern on it, it is IMPORTANT (actually, make that vital) to use imported condensed milk for this. Here’s why. (read this too if you have time)
Look at the ingredients list the next time you shop for local condensed milk and compare it with the imported ones. The main ingredient, milk solids, is actually replaced by ‘something else’. Now if you google homemade condensed milk, you’d know that the key to making condensed milk is by cooking milk and sugar till the water evaporates and thus, leaving you with a thick, dense sweet milk. The milk solids fat from a real tin of condensed milk will set when baked with it’s help by combining egg yolks. It gives it a nice velvety and creamy texture. So really, my fellow Malaysians, please, the next time you buy something from the supermarket, check the ingredients.
Did I talk too much ? hehe.
Key Lime Pie
- 150g Digestive biscuit (ground)
- 40g Salted Butter, melted
- 20g Sugar
- 1 can Condensed milk (400g, only use imported condensed milk)
- 4 nos Yolks
- 100ml Lime juice (8-12 lime / limau nipis)
- 1 tsp Lime zest
- 100ml Whipping Cream
- Lime zest
- Blend digestive biscuits to a crumb that is not too fine. Add melted butter and sugar, and mix well.
- Press mixture evenly onto 9” deep pie tin. Bake at 170 C for 5 minutes. Remove from oven and let it cool.
- For the filling, whisk egg yolks for 2 minutes, add in condensed milk and whisk for another 2 minutes. Gradually pour in lime juice and whisk another 2-3 minutes to let mixture be homogenized.
- Strain mixture over a fine sieve to remove fine bubbles. Add in lime zest. Mix. Pour into pie shell.
- Bake at 170 C for about 15 minutes or until set. Allow to chill in the fridge for 1 hour then top with whipped cream and lime zest (optional).
Since I demonstrated how to bake this, some of my regular students have made it a few times with different decorations and different crust. Happy teacher then
Wow, sorry for the MIA but things have gotten out of control at work with those 10-12 hrs shift, and with all those post-holiday syndrome, I just didn’t feel like turning on the computer the moment I reach home. But things are getting in order now and I have some time to post this up.
I actually made this during midnight for one of the World Cup matches (either semis or finals). I’ve always enjoyed working with filo pastry BUT everytime I make anything with filo, it freaks me out a little HAHA.
Filo (or also known as phyllo) are paper-thin translucent sheets of pastry commonly used in Greek, eastern European and Middle Eastern cuisines. Several layers are stacked together with melted butter to strengthen the delicate sheets. More commonly, it is used for baklava, strudels, burek and samosas.
Spanakopita is a Greek spinach savoury pie made mostly from filo pastry. The filling of spinach, feta cheese, eggs and onions are wrapped in layers of filo pastry, then baked till crispy.
For this version of spanakopita, I decided to add in sundried tomato and some dried oregano herbs and some lemon zest to enhance the flavour alongside feta cheese and some lightly sauteed baby spinach. Leeks can be added in as well but let’s just say that I’m not the biggest fan of leeks.
The filling is made by lightly sauteeing baby spinach in garlic oil, drained and added with some feta cheese cubes, egg, herbs, lemon zest and chopped sundried tomato. The oil in the sundried tomato bottle can be kept and used for brushing the filo pastry layers as it would have alot of flavour. I melted some butter and added the sundried tomato oil, brushed each layer of filo (about 4-5 layers) in order to form the pie. Pine nuts are also added to give it some nutty taste and crunch (not that there isn’t enough crunch in the filo pastry)
It also can be made into an individual triangle or cup. Since filo pastry comes in a big sheet, feel free to cut or fold in any shape you want.
The thin layers of pastry alternating with melted butter resulted in a very crispy pie, especially when it is warm.
Spanakopita - Spinach Filo Pie
- 2 tbsp butter
- 300g baby spinach leaves
- 80g jar sundried tomatoes in oil
- 100g feta cheese, crumbled
- 50g pine nuts
- 2 eggs
- ½ 250g pack filo pastry
- 1 lemon, zested
- 1 tsp dried oregano
- Pinch of salt and black pepper to taste
- 50g butter, melted
- In a hot pan, toast pine nuts till golden brown. Remove pine nuts into a bowl. Melt butter over a medium heated pan, add in baby spinach and toss. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop.
- Roughly chop the tomatoes and put into a bowl along with the spinach, feta, pine nuts, lemon zest, eggs, dried oregano, salt and black pepper. Mix well.
- Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Melt butter, add in 30-50ml of the sundried tomatoes oil.
- Take a sheet of pastry and brush liberally with some of the oil. Drape oil-side down in a 22cm loose bottomed cake tin or cake ring so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly 4 layers, then spoon over the filling.
- Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
- Heat oven to 180C. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with a wedge of lemon.
Sorry it took me a while to churn out the first AFF Philippines food post since I’m the host for this month. But you know let’s start with something sweet
Leche flan is the Filipino version of creme caramel. You can say that I don’t make the regular creme caramel often enough. Actually the last time I made it was …………. maybe easily 5-6 years ago. It can be a little tedious to make cause you gotta cook the custard then bake it over a waterbath. The filipino version isn’t that much different. Nope. It’s alot of difference!
In the Philippines, leche flan (the local term for the originally Spanish flan de leche, literally “milk flan”) is a heavier version of the Spanish flan made with condensed milk / evaporated milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although rarely it can also be seen baked. Leche flan is a staple in celebratory feasts in the Philippines.
It is also probably the first time I will be steaming it, it makes sense you know, like how one would steam those savoury egg custard dishes, same logic here. And you dont’ need to use your oven, or set up a water bath for it.
The ingredients are also simple, eggs, evaporated milk, and sugar. Traditionally, condensed milk was also used but based on this recipe that has been passed down from Trissalicious’ grandma, it doesn’t use condensed milk, but the whole of evaporated milk.
It’s very easy to make and you can also make it at home even if you do not have an oven! I’m sure you have a stove right ? Please tell me you have.
- 1 cup sugar
- 375 ml evaporated milk
- ¾ cup sugar (additional)
- 5 egg yolks plus 1 egg
- 1 teaspoon vanilla beans
- Boil the sugar in the sauce pan until dark brown and pour in a 23 cm metal cake pan and allow to harden.
- In a sauce pan, combine the evaporated milk, ¾ cups sugar, vanilla beans and eggs, whisk lightly. Place over a gentle heat and mix gently for a minute (you don’t want the eggs to cook). Pour the milk and egg mixture into the cake pan. Cover with foil.
- Steam the flan over slow heat for 40 to 45 minutes until the flan is set.
- Allow the flan to cool. Refrigerate the flan for a few hours. When ready to serve, run a knife around the sides of the cake pan. Place a large serving plate over the cake pan and flip over. Pour the extra caramel over the flan.
I loved it and it was very easy to make. My mom (surprisingly) said it was yummy and my bro loved it too! He said that it would put a smile on your face after the first spoon.
I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot.