Tomato and goat cheese tarts - Dairy Foods

{Photo credit: House Beautiful}

I found this recipe on House Beautiful's website and am adding it to the list to make over the Easter weekend. I love tarts...and goat cheese and tomatoes, so basically this recipe couldn't be more perfect. You can make it as a lunch/dinner sized portion or mini-tarts as an appetizer. I can't wait to try it! If you have any tart recipes to share please comment on this post or send me an email to eatdrinkpretty@gmail.com.

Barefood Contessa's Tomato and Goat Cheese Tarts (Recipe from House Beautiful)

Makes 4 tarts

Ingredients

3 tablespoons good olive oil,plus more for brushing
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt & freshly ground pepper
3 tablespoons white wine
2 teaspoons minced fresh thyme plus sprigs for garnish
1 package (17.3 ounces) puff pastry sheets, thawed overnight in the refrigerator. Use cold.
4 tablespoons grated Parmesan cheese
4 ounces garlic & herb Montrachet goat cheese
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
2 ounces Parmesan cheese, shaved with a vegetable peeler

Preparation

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.

2. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and thyme and continue to cook for another 10 minutes, until the onions are lightly

3. Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square. Using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps. Repeat with the second sheet of pastry.

4. Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan. Sprinkle a tablespoon of the grated Parmesan on each round, staying inside the scored border.

5. Place 1/4 of the onion mixture on each circle, again staying within the scored edges. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart. If the pastry is warm, chill for 15 minutes.

6. Bake for 20 to 25 minutes, until the pastry is golden brown. Garnish each with a sprig of thyme and a drizzle of olive oil. Serve warm.

Banana cupcakes with honey-cinnamon frosting - Dairy Foods

I baked these banana cupcakes with honey-cinnamon frosting last weekend. They were super easy and basically taste like a really moist piece of banana bread with frosting. You definitely can't go wrong with this recipe. The only problem you'll have is deciding whether to eat them for breakfast or as dessert.

I was having some major issues with lighting for these photos so they're not great. I'm learning (slowly...)!



Banana cupcakes with honey cinnamon frosting (adapted from Martha Stewart)

Ingredients

1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract
Honey-Cinnamon Frosting (recipe below)

Directions

1.Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2.Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

3.Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Honey-Cinnamon Frosting

1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

Directions

1.In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

Speaking of cupcakes, have you entered to win cupcakes and macarons from Sweets Bakeshop in St. Paul, MN?

Pak Thong Koh (Steamed White Cake) Recipes

I made this Pak Thong Koh (Steamed Rice Cake) a few days ago. I always like the yeasty smell and the unique springy texture of this kueh (cake). I google for the recipe and many of the recipes out there need 6-8 hours of fermentation but not this recipe. From start to finish it took me about 3 hours. The process took a bit longer because the weather here is still very cold so the batter need a bit more time to ferment. In warm weather all it need is about 2 hours.

Ingredients:
Recipe adapted from Rose Kitchen

280 grms rice flour
280 grm sugar ( I used only 200 grm)
600 ml water
1 tsp dried yeast + 3 tbsp of lukewarm water
3 pandan leaves – knotted
½ tsp salt
½ tbsp cooking oil

1. In a mixing bowl add in rice flour and 300 ml water. Mix well and set it aside.
2. In a small saucepan, boil the balance 300 ml water, sugar, salt, and pandan leaves. Once boil remove the pandan leaves. Pour the syrup right away inside the rice flour mixture and leave it aside to cool.
3. Dissolve the yeast in the lukewarm water and pour it into the cool rice flour mixture. Stir well and cover and let it ferment for 1 ½ or 2 hours or until small and tiny bubbles appears on top of the batter.
4. Prepare the steamer; bring the water to rapid boil. Grease and pre-heat an 8” baking round or square tray.
5. Add in ½ tbsp of vegetable oil to the mixture, stir well and pour into the heated tray and steam for 20 minutes or until skewer comes out clean when tested.
6. Cut and serve once it is cool.

Giveaway: Sweets Bakeshop treats - Dairy Foods

{Sweets Bakeshop cupcake flavors: top row from left to right: Dreamsicle, Berries and Champagne, Breakfast. Bottom row from left to right: Black and White, Cookie Dough, Thyme Honey Walnut. Click here for a description of each flavor.}

I LOVE today's giveaway because it is for a local bakeshop that couldn't be sweeter. I walked into Sweets Bakeshop about a month ago to see a huge crystal chandelier hanging above a table with gorgeous displays of cupcakes and macarons. The three mini cupcakes I purchased that day were as delicious as they were pretty. And the people behind the counter were nice, nice, nice!


{A sampling of their adorable mini cupcakes}

Sweets Bakeshop is located on 2042 Marshall Ave in St. Paul and offers daily cupcakes, French macarons, brownies, and blondies. They use natural, local ingredients whenever possible (such as butter from Hope Creamery located in Hope, Minnesota and organic, free-range eggs from Larry Schultz Organic Farm in Owatonna, Minnesota.)


{Cute storefront}

If you live in the Twin Cities, MN this giveaway is for you (to be eligible to win, you must be a Minnesota resident). Sweets Bakeshop is giving away a dozen cupcakes and a dozen French macarons (a $45 value). To enter simply go to Sweets Bakeshop website and choose a cupcake flavor or macaron that you'd love to taste. Comment on this post the name of the cupcake/macaron. I will choose a comment using Random.org. Entries close at 11:59pm CT on Thursday, April 1 and the winner will be announced on Friday.



I look forward to your comments! Good luck!

Honey BBQ Chicken Wings Recipes

Carlos Company gave me a deep fryer a few years ago but I never thought of using it until now. I finally put it to good used and fried these chicken wings with it. I know this is not the healthiest dish to serve but hey life it short. We need to indulge ourselves once a while. Put aside the health implications of fried food, there is nothing much that beats crispy deep fried wings.

Ingredients:

20 chicken wings- clean, cut and tips removed
1 tsp salt
1 tsp pepper
½ garlic powder
1 tsp paprika
1 cup flour

Sauce:

1 cup of barbecue sauce of your choice
2 tbsp Sriracha chili sauce or any kind of chili sauce (optional)
3 tbsp honey (more if you like it sweater)

1. Marinate the wings with salt, pepper, garlic powder and paprika for an hour.
2. Heat up the oil to about 350 degree F in a deep fryer, or you can use a deep heavy skillet with enough oil to fry the wings.
3. Lightly coat it with the flour. Fry the wings in batches until they’re golden brown and crispy.
4. In a small saucepan, heat up the BBQ sauce, chili sauce and honey. Once the wings is done toss it with some BBQ sauce. Serve warm or at room temperature.

Note: I over-fried the wings a bit that is why the color was a bit dark to my liking.

Spring centerpiece inspiration - Dairy Foods

{Photo credits: Martha Stewart}

Are you hosting an Easter dinner or a spring brunch? Check out these colorful, pretty centerpiece ideas from Martha Stewart. My favorites are the calla lilies and the cherry blossom branches. Post a comment with your favorite!!

Happy Friday and have a wonderful weekend!

Mango Panna Cotta Recipes

Spring is here and we are enjoying some very nice warm weather here. So it is time to make some refreshing dessert. Mango is abundance at our produce market and it cost only $1.00 each. Being one of my favorite fruits I like eating it as it is or make it into dessert. This dessert is easy to make and has a light, velvety texture. Mango adds a stunning color and exotic flavor to it.

Ingredient:

7 grm gelatin (1 packet) + 3 tbsp of water
2 ½ cups full cream milk
1/4 cup sugar
1 tsp vanilla
1 ripe mango – cut into small cubes or puree

1. Mix the gelatin and water together and set it aside to bloom.
2. Put the milk and sugar in a saucepan, cook over low medium heat until bubbles form around the edges of the saucepan.
3. Remove from heat and add in the vanilla and stir in the gelatin. Stir until the gelatin dissolved.
4. Pour the mixture into six ramekins or cups. At this stage you can add in some cut mango and refrigerate until set or you can serve it with some mango puree.

Winner of the Clancy Designs giveaway - Dairy Foods

The winner of the Clancy Designs H20 goblets is comment number 12, Zoe Boshoff who said:

"I would love to celebrate the abundance of life by serving cupcakes in the Clancy Superfruit Domed Desert Platter at our November wedding.... I love the juicy colours!"

Zoe, please send your address to eatdrinkpretty@gmail.com.

Random.org was used to choose the winner. Thanks to the 82 comments and 10 email entries for this giveaway!

Check back in a couple hours for the second post of the day, spring centerpiece inspiration.

Chipotle cheddar scones - Dairy Foods

Yesterday's post was all about sweet, sweet cupcakes and today we are switching to savory scones. There is definitely something about scones that creates a feeling of comfort, maybe it is the wonderful scent of flaky dough wafting from the oven along with the anticipation of sitting down to a huge breakfast with a cup of perfectly brewed coffee.

I served these scones at breakfast last Sunday and it was heavenly. They are smoky with a bit of heat from the chipotle chiles, the slightest bite from sharp chedddar and are perfect served with scrambled eggs and bacon.

I slightly modified the recipe because I didn't quite have a full 3/4 cup of sour cream, so I used about 1/2 cup of sour cream (I used original, not fat free) and 1/4 cup nonfat plain yogurt.

Chipotle cheddar scones (recipe adapted from Cooking Light)

Ingredients

2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free sour cream
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 tablespoon water
1 tablespoon minced chipotle chile, canned in adobo sauce
1 large egg, lightly beaten
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sour cream, cheddar cheese, 1 tablespoon water, chipotle chile, and egg; stir just until moist. Knead in bowl with lightly floured hands just until dough forms.

Divide dough in half. Shape each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; arrange wedges 1 inch apart on pan. Bake at 350° for 20 minutes or until browned. Serve warm.

Nutritional Information
Calories:134 (30% from fat)
Fat:4.5g (sat 2.6g,mono 0.9g,poly 0.3g)
Protein:4.3g
Carbohydrate:18.8g
Fiber:0.7g
Cholesterol:30mg
Iron:1.2mg
Sodium:320mg
Calcium:125mg

These are perfect for the weekend but also reheat nicely for about 25 seconds in the microwave. I ate one for breakfast everyday this week!

I was a bit intimidated to try baking scones, this was my first attempt and they turned out great. Definitely give them a try. Do you have a favorite scone recipe? I'd love to hear about it, comment on this post or email me at eatdrinkpretty@gmail.com.

Chinese Mustard Vegetable Stew/Chai Buey Recipes

I have no plan to post this but my good friend in NZ request for it. So this is for you, sis. I know this is not the best looking dish but they taste really good. So is this dish a vegetable soup or a stew?? I have no clue but when Carlos asked what was I cooking I told him it's a vegetable stew. My mom used to make this from our leftovers roasted meat especially during the 2nd day of CNY. I believe this is a Hokkien dish and it is commonly made when leftover roast meat That's why it's called Chai Buey which means 'leftover dish" in Hokkien. The recipe is simple. You only need 4 key ingredients, which is dried chilies (to give the spiciness), tamarind paste (to give the sourness), Chinese mustard vegetable (kai choy) and some leftover roast meat. Of course, you may always add some garlic, ginger and tomatoes to spice it up a little and salt and sugar to taste.

Some people like using pickle mustard but I prefer using the fresh ones. This is how mustard vegetable looks like. You can get it at any Asian supermarket.

How to cook this dish? There is no exact recipe for it. Just have a big pot ready, add in some oil and heat it up. Add in some sliced ginger and garlic, sauté them. Then, add in some tamarind paste (amount depend on how sour you like) and dried chilies, stir fry them for a few seconds. Once it is fragrant, you may add the meat you have and some water. Once boiled just add in the tomatoes, Chinese mustard and let it stew until the vegetables are soft and tender. Add salt and sugar to taste.

This was how the pot looks like after I put in the vegetables.


After simmering for 2 hours this was what left in the pot.


The end product, spicy, sour and slight sweetness. A great comfort food for me.

Adorable strawberry cupcakes - Dairy Foods

If Martha Stewart's name is attached to something you know it is going to be lovely and delicious. This was exactly the case with these strawberry cupcakes I baked on Saturday. I love how they turned out and I had fun practicing with my new camera, too.

I'd love to take full credit for making these cupcakes completely from scratch but I can't. The cupcakes are, but the frosting isn't. By the time I got to the frosting recipe I realized I was short one egg and out of sugar. Oops! Luckily, I had the good sense to dig way in the back of my pantry and there I found a container of Duncan Hines vanilla frosting. Thank goodness. The last thing I want to do is have to run to the grocery store mid-baking. I added strawberry jam to the frosting to make it pink and give it a strawberry flavor (the homemade frosting recipe does this, as well).

To decorate each cupcake I tied a knot with twine around the base, cute isn't it? This recipe isn't the easiest I've ever tried, but the extra couple steps are worth it. They turn out very light/airy and moist.

Strawberry Cucpakes (adapted from Martha Stewart)

3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
Strawberry Meringue Buttercream (see below for recipe)
24 small fresh strawberries, washed (hulls intact), for garnish

Directions

1.Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

2.In a medium bowl, sift together flour, baking powder, and salt; set aside.

3.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

4.In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

5.Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.



Strawberry Meringue Buttercream

4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
1 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

Directions

1.In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

2.Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.

3.Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.




Have you entered to win the gorgeous Clancy Designs handblown drinkware? Check out this post for details.

Happy baking!

Dates Pudding with Butterscotch Sauce Recipes

Who doesn’t enjoy a buttery sticky date pudding smothered in Butterscotch Sauce? This sticky date pudding is an Australian favorite. You can find it on the menu at cafes, bistros and fine dining establishments alike with many variations but the classic pudding with sauce is how I like it best. This pudding is best eaten warm especially after a meal. It can be made days ahead and freeze well. All you have to do is warm it up in the microwave oven before serving. Carlos devours one of it right after it was out of the oven. It was that good. I will definitely make this again especially when I have guest over.

Ingredients:

270 grms dates – seeded and chopped
1 tsp baking soda
1 cup boiling water
113 grm /1 stick butter
120 grm brown sugar
3 eggs
280 grms self rising flour

Sauce :

4 tbsp butter
1/2 cup light brown sugar (packed)
1/2 cup heavy cream
1/2 tsp salt

1. Pre-heat oven to 350 degree F. Greased a baking pan, line with parchment paper and greased well.
2. In a mixing bowl, combined the chopped dates, baking soda and boiling water. Mix well and set it aside for 20 minutes.
3. In a mixer beat sugar and butter until light and creamy. Add in eggs, one at a time and beat well. Add in the flour to the mixture and mix until combined.
4. Lastly add in the dates mixture. Mix well. Pour the batter in the baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35to 40 minutes. Remove smaller pan from water bath and cool pudding a rack.

For Sauce:

Combined all the sauce ingredients in a heavy saucepan. Stir over low heat until sugar dissolved and butter melted. Bring the mixture to slow easy boil. Remove from heat the sauce will thickens as it cools down.

Giveaway: Clancy Designs Handblown Glassware - Dairy Foods

I am super excited about today's giveaway for three reasons. First, it is the highest value giveaway I've ever had on Eat Drink Pretty. Second, the product is totally awesome; it is handmade from a family-owned company. And lastly, it is for drinkware, and if read my blog on a regular basis, you know I love to drink pretty cocktails out of pretty glasses.

Today's giveaway is for four H2O Goblets from Clancy Designs in the colors raspberry, orange, lime, and turquoise (pictured above). These adorable goblets are handblown and totally functional. You can use them to sip cocktails, to hold a dessert parfait, or as mini vases to hold flowers. The four goblets are a $270 value.

Here are some photos of Clancy Designs handblown drinkware.





These plaid tumblers are a new design and Jennifer Clancy's (co-owner) favorite. They are adorable!

To enter the giveaway, simply visit Clancy Design's website and choose a product you would love to own. Post a comment on this post containing the name of the product and what you would use it for (sipping margaritas, everyday drinkware, to hold flowers, etc). Entries close at 11:59pm CT on Thursday, March 25th and the winner will be announced on Friday.

Clancy Designs is owned by a husband and wife duo that describe their business as a "collaboration that bore fruit to a craft business focusing on handblown functional glassware, interior accessories, and objects d’art". Be sure to check out their other products such as lighting, sinks and sculptures in their art portfolio here. They also make handblown wedding cake toppers and can set up wedding registries.

I'm looking forward to your comments!

Note: I've received a few emails from people having a difficult time posting comments, sorry about that! If you don't have one of the accounts to choose from in the comment drop-down box select "anonymous" and just be sure to include your name in the comment (first name and first letter of your last name is fine). When I accounce the winner I will post the winning comment, including your name. Be sure to check back on Friday, March 26!! If you continue to have issues you can enter by emailing eatdrinkpretty@gmail.com.

Spicy Fried Noodles/Mee Goreng Recipes

Every since I saw this noodle dish at 3hungrytummies I’ve been thinking about it. Since coming back from Malaysian I’ve been craving for something from back home. I went to the Asian supermarket in Philly with my good friend Choy and gather all the necessary ingredients for a quick fix of my craving. So here is my version of the Mee Goreng. It was pretty similar to my previous Mee Goreng Mamak . I used the sambal that I made earlier to fry this.

Ingredients:

8 oz of yellow noodles (1/2 packet) - wash
10 shrimps – peeled and deveined
1 small piece of fish cake - sliced
1 tomato – cut into small wedges
2 piece of fried tofu – cut into ½” cubes
A small bunch of mustard green – wash and cut into 1” length
2 shallots – sliced thinly
3 cloves garlic – chopped
¼ cup water


Seasonings:

3 tbsp of sambal
2 tsp dark soy sauce
3 tbsp soy sauce
Salt and pepper to taste

1. Heat up a wok, add in about 3 tbsp of olive oil. Sauté garlic and shallots until fragrant and lightly brown.
2. Add in shrimp, tofu, tomato and fish cake. Stir-fry for a minute, add in the sambal, and the rest of the seasonings. Mix well.
3. Add in the noodles, stir well. At this stage you can add a bit of water and the vegetables. Cook and stir-fry for another 2-3 minutes. Check seasonings.
4. Dish out and serve warm.

Cupcake love - Dairy Foods

Everyone loves cupcakes. They are so pretty and perfectly portioned. They feel like a huge treat but without too much guilt. These gorgeous cupcakes are from Marthastewart.com, click the links to be taken to the recipe. Which one do you think I should bake this weekend?

{Recipes - top row, left to right: Strawberry cupcakes, Triple Citrus cupcakes,
Lemon Meringue cupcake. Bottom row, left to right: Banana Cupcakes with Honey-Cinnamon Frosting, Maple-Walnut cupcakes, Frosted Chocolate-Buttermilk cupcakes }

Egg Tarts Recipes

Egg tarts come in many variations .There are egg white tarts, milk tarts, honey-egg tarts, Pandan flavor tarts etc but the traditional one is the egg custard tarts which usually serve at dim sum place or at the Chinese Bakeries. These come in two kind of pastry. One which use the sweet short crust pastry and another one is the puff pastry kind. I made the traditional kind using short crust pastry. The custard filling is made out of eggs, milk, sugar and a bit of vanilla. The custard is soft and silky and it contrasted beautifully with the crispy crust. You can always change the filling to pandan, green tea or citrus flavor.

Ingredients for the Pastry

125 gm. butter
60 gm. icing sugar
1 egg yolk
200 gm. flour

Ingredients for Egg Custard

280 gm. fresh milk
110 gm. sugar
3 nos. eggs
1/2 tsp. vanilla essence

1. Pre-heat the oven to 350 degree F. Beat butter and icing sugar till well mixed. Add in the egg yolk and mix well.
2. Add in vanilla and then the flour and mix into a dough. If the dough mixture is a bit dry add a bit of cold water until the dough comes together. Rest the dough for 30mins. Roll out the dough and line the dough into small tart moulds.
3. Bake the tart shell till half-cooked. This will take about 10 min. The pastry should turn white and slightly brown on the edges. Remove from the oven. Turn the oven heat down to 325 degree F
4. For egg custard, heat sugar and milk together. Once sugar dissolves remove from heat Do not boil the milk.
5. Whisk eggs and pour into the milk mixture. Add in the vanilla.
6. Sift the egg custard and pour into tart shells and bake till egg custard sets.

Note : Check your tarts after 12-15 mins of baking. What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it's not cook and if it doesn't wobble, then it's set and you can take it out from the oven.

Inspiration board: a classic Washington DC wedding - Dairy Foods

This is the inspiration board my friend Amy created for her upcoming wedding that will take place in DC. She is going to have a multicultural wedding that is both Christian and Hindu with multiple ceremonies, a sangeet and an Indian reception. It is going to be an amazing wedding. To see the Indian-inspired details of Amy's wedding, click here. Unfortunately, I don't have photo credits, if I am using any of your photos and you would like credit please email, eatdrinkpretty@gmail.com.

The Christian ceremony will be followed by a luncheon on a Friday afternoon. Amy is going for a classic look and will be getting married in a church that was built in 1924 and is a faithful copy of St. Martin-in-the-Fields of London. Since her Hindu wedding (the following day) will be very bright and colorful, Amy wants to keep the church wedding very simple and toned down. She will be using green apples for a modern, classic look that is also budget-friendly. The luncheon will have simple white or light green linens, white wooden folding chairs, surrounded by pink hydrangeas.

Stay tuned for professional photos in October!