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These little Lemon Meringue Tarts are so adorable and bite sized, so it’s great to serve at parties. This recipe from A Table For Two (Billy Law) uses Meyer Lemons which I believe are sweeter, but fret not, your common supermarket lemons can also be used!

Mini Lemon Meringue Tarts (Recipe by Billy Law)
Makes: 20-24 mini tarts
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Passive Time: 2 hours

Ingredients
Pastry
125g chilled unsalted butter, cut into cubes
30g caster sugar
200g plain flour, plus extra for dusting
pinch of salt
60ml chilled water

Lemon Curd
zest of 2 lemons
230ml lemon juice (from about 3 lemons)
3 egg yolks
240ml heavy cream
115g caster sugar

Italian Meringue
3 egg whites
150g caster sugar
100ml water

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Method
1. To make the pastry, put all the ingredients, except the water, into a food processor and pulse until it resembles breadcrumbs.

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2. Slowly pour water in a steady stream while still pulsing, until it comes together and forms a rough dough.

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3. Place the dough out onto a floured surface and gently gather all loose crumbs together to form a smooth firm dough. Flatten the dough into an inch thick , wrap in plastic wrap and place in the refrigerator for at least 1 hour.

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4. To make the lemon curd, add lemon zest, juice and sugar in a medium saucepan and heat over medium high heat to the boiling point and sugar has dissolved, then remove from heat.

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5. Whisk yolk together in a mixing bowl, then slowly pour the hot mixture in a stream into the yolk while keep whisking until combined. Add the heavy cream to the mixture, stir and then pour it back into the saucepan.

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6. Place saucepan over medium heat, keep stirring with a wooden spoon until the mixture thickens, it will take about 15 minutes. Test it by coating the back of the wooden spoon with the curd, and draw a line with your finger, if the line stays clean then the curd is thick enough and is ready. Pour the curd into a bowl and let it cool completely. Wrap in plastic wrap and transfer to refrigerator until ready to be used.

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7. Roll the chilled pastry on a floured surface to about 2mm thick. Use a 3-inch ring cutter, cut dough into small round discs then line the tin, press down firmly with fingers. Place the tin in the refrigerator for 20 minutes and pre heat oven to 200°C.

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8. Blind bake the tart cases for 15-20 minutes. Once cool enough to handle, remove tart cases from the tin and let it rest on a wire rack.

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9. Fill a piping bag with lemon curd, then pipe into each tart case and let it set in the refrigerator.

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10. To make the meringue, add sugar and water in a small saucepan and bring to boil over medium-high heat. Use a thermometer to measure the temperature of the sugar syrup and have the egg white inside the bowl of an electric stand mixer on standby.

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11. Once the temperature of the sugar syrup reaches 115°C, start whisking the egg whites on medium speed until soft peaks.

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12. When the sugar syrup reaches 121°C, remove from heat and let the boiling bubbles settle a little bit, then gently and slowly pour the hot sugar syrup down the side of the mixing bowl into the egg white. Make sure the sugar syrup doesn’t catch on the whisk and crystallised. Keep whisking the meringue until the bowl is cool to touch and the meringue is now smooth, satiny and glossy. Fill a piping bag with the meringue.

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13. Pipe the meringue onto the top of the lemon curd until it is completely covered. Use a kitchen blowtorch to light scorch the meringue all over.

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Mini Lemon Meringue Tarts
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Tangy lemon tarts with a toasty meringue top!
Servings Prep Time
24mini tarts 30minutes
Cook Time Passive Time
45minutes 2hours
Servings Prep Time
24mini tarts 30minutes
Cook Time Passive Time
45minutes 2hours
Mini Lemon Meringue Tarts
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Rating: 0
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Tangy lemon tarts with a toasty meringue top!
Servings Prep Time
24mini tarts 30minutes
Cook Time Passive Time
45minutes 2hours
Servings Prep Time
24mini tarts 30minutes
Cook Time Passive Time
45minutes 2hours
Ingredients
Pastry
  • 125g Unsalted ButterCubed & Chilled
  • 30g Caster Sugar
  • 200g Plain FlourExtra for dusting
  • Pinch Salt
  • 60ml WaterChilled
Lemon Curd
  • 2 Zest of Lemon
  • 230ml Lemon Juice
  • 3 Egg Yolks
  • 240ml Heavy Cream
  • 115g Caster Sugar
Italian Meringue
  • 3 Egg Whites
  • 150g Caster Sugar
  • 100ml Water
Servings: mini tarts
Units:
Instructions
  1. To make the pastry, put all the ingredients, except the water, into a food processor and pulse until it resembles breadcrumbs.
  2. Slowly pour water in a steady stream while still pulsing, until it comes together and forms a rough dough.
  3. Place the dough out onto a floured surface and gently gather all loose crumbs together to form a smooth firm dough. Flatten the dough into an inch thick , wrap in plastic wrap and place in the refrigerator for at least 1 hour.
  4. To make the lemon curd, add lemon zest, juice and sugar in a medium saucepan and heat over medium high heat to the boiling point and sugar has dissolved, then remove from heat.
  5. Whisk yolk together in a mixing bowl, then slowly pour the hot mixture in a stream into the yolk while keep whisking until combined. Add the heavy cream to the mixture, stir and then pour it back into the saucepan.
  6. Place saucepan over medium heat, keep stirring with a wooden spoon until the mixture thickens, it will take about 15 minutes. Test it by coating the back of the wooden spoon with the curd, and draw a line with your finger, if the line stays clean then the curd is thick enough and is ready. Pour the curd into a bowl and let it cool completely. Wrap in plastic wrap and transfer to refrigerator until ready to be used.
  7. Roll the chilled pastry on a floured surface to about 2mm thick. Use a 3-inch ring cutter, cut dough into small round discs then line the tin, press down firmly with fingers. Place the tin in the refrigerator for 20 minutes and pre heat oven to 200°C.
  8. Blind bake the tart cases for 15-20 minutes. Once cool enough to handle, remove tart cases from the tin and let it rest on a wire rack.
  9. Fill a piping bag with lemon curd, then pipe into each tart case and let it set in the refrigerator.
  10. To make the meringue, add sugar and water in a small saucepan and bring to boil over medium-high heat. Use a thermometer to measure the temperature of the sugar syrup and have the egg white inside the bowl of an electric stand mixer on standby.
  11. Once the temperature of the sugar syrup reaches 115°C, start whisking the egg whites on medium speed until soft peaks.
  12. When the sugar syrup reaches 121°C, remove from heat and let the boiling bubbles settle a little bit, then gently and slowly pour the hot sugar syrup down the side of the mixing bowl into the egg white. Make sure the sugar syrup doesn’t catch on the whisk and crystallised. Keep whisking the meringue until the bowl is cool to touch and the meringue is now smooth, satiny and glossy. Fill a piping bag with the meringue.
  13. Pipe the meringue onto the top of the lemon curd until it is completely covered. Use a kitchen blowtorch to light scorch the meringue all over.
Recipe Notes

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  • Meyer Lemons are recommended but if you have the more common lemons, 240ml makes it quite tangy. Reduce it to 180ml for a milder but still lemony curd.
  • The lemon curd and tart cases can also be made a couple days in advance.
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Rice Workshop is still one of my favourite Japanese fast-food places in Melbourne. Luckily, I’m spoilt and there is one in Box Hill so close by for me that I regularly order their Japanese curry or sometimes just a Green Tea or Black Sesame soft serve when I pass by.

It’s similar to Hanaichi in that food definitely comes quick, and it doesn’t necessarily mean it lacks anything in taste. Their Beef Curry even in a small serve can be sufficiently filling, with generous amounts of curry and beef. However, what I find it lacks in is potatoes or some vegetables to make it a more balanced meal. Other than that, I really do love the curry there.

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Not on their main menu, they sometimes offer the Unadon or their Fried Eel, which has a lovely aroma to it. Definitely just for fans of eel, which I am not.

Rice Workshop have a few difference variations of their Beef Rice Bowls, along with Chicken Rice Bowls, and the curry you can order it with Chicken or Pork Katsu, Grilled Chicken or even Tofu as a vegetarian option, and of course, some Udon and Soba options as well. I find their selection of dishes to be great and honestly, price wise it’s good value too.

Last words

Tasty dishes, fast and good value.

Rice Workshop Menu, Reviews, Photos, Location and Info - Zomato

Rice Workshop
Shop 57 Box Hill Central (South Precinct)
1 Main St
Box Hill VIC 3128

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On Masterchef, I watched Poh make this Pandan crepe lattice but she made it into a savoury dish that looked amazing. Inspired by this, I thought about combining my love of the steamed glutinous rice in Seri Muka and the Pandan and Coconut flavours of Kuih Dadar. It turned out quite well actually. The slight saltiness of the coconut glutinous rice with the sticky sweet coconut filling creates a nice texture and bite to it. The unsweetened thin crepe provides that lovely pandan aroma. I’d love to hear your thoughts in this combination!

Pandan Crepes with Coconut & Sticky Rice (Kuih Dadar)
Makes: 25 small crepes
Cooking Time: 50 minutes
Passive Time: 60 minutes

Ingredients
Coconut Glutinous Rice (Rasa Malaysia)
200g glutinous rice
140ml coconut milk
1/2 tsp salt

Coconut Filling (Poh’s recipe)
180g shredded coconut (fresh or desiccated)
100g gula melaka/palm sugar
125ml coconut cream
1/4 tsp salt

Pandan Crepes 
240g plain flour
2 eggs
1/8 tsp salt
600ml coconut milk
1/2 tsp pandan paste

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Method
Coconut Glutinous Rice

1. Soak the glutinous rice for at least 30 minutes in a bowl of water.

2. Combine the glutinous rice, coconut milk and salt until well mixed.

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3. Steam on high heat for around 30 minutes or until cooked through and the rice still has a bit of bite to it.

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4. Once it’s finished, remove from the heat and take a spoon to flatten the glutinous rice slightly. Allow to cool.

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Coconut Filling

1. Combine coconut cream, palm sugar and salt in a small saucepan and cook on medium heat until the sugar is dissolved.

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2. Add fresh or desiccated coconut and cook until the mixture is moist and sticky but not runny. Remove from heat and spread out on a plate to cool before using.

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Pandan Crepes

1.  Sift the flour into a medium sized bowl.

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2. Add half the coconut milk, all the eggs and the pandan paste, then whisk until smooth. Add the remaining milk and mix until combined.

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3. On medium heat, place a large spoonful of the batter into a pan and spread around so that it forms a thin crepe.

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4. Flip the crepe when it starts to bubble and brown slightly. Once the other side is also slightly toasted, take of the heat and set aside.

Assembly

1. Cut the sticky rice into little soldiers.

2. Take one crepe and place the glutinous rice in the middle (or the side if you want to roll them).

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3. Place a few spoons full of the coconut filling on top of the sticky rice.

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4. Fold in the sides, and then fold in the third edge and then the last one.

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Pandan Crepes with Coconut & Glutinous Rice (Kuih Dadar)
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Kuih Dadar is a traditional Malaysian snack and for lovers of all things coconut.
Servings
25Crepes
Cook Time Passive Time
50Minutes 60Minutes
Servings
25Crepes
Cook Time Passive Time
50Minutes 60Minutes
Pandan Crepes with Coconut & Glutinous Rice (Kuih Dadar)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Kuih Dadar is a traditional Malaysian snack and for lovers of all things coconut.
Servings
25Crepes
Cook Time Passive Time
50Minutes 60Minutes
Servings
25Crepes
Cook Time Passive Time
50Minutes 60Minutes
Ingredients
Coconut Glutinous Rice
  • 200g Glutinous Rice
  • 140ml Coconut Milk
  • 1/2tsp Salt
Coconut Filling
  • 180g Dessicated Coconutor Fresh
  • 100g Gula MelakaPalm Sugar
  • 125ml Coconut Cream
  • 1/4tsp Salt
Pandan Crepes
  • 240g Plain Flour
  • 2 Eggs
  • 1/8tsp Salt
  • 600ml Coconut Milk
  • 1/2tsp Pandan Paste
Servings: Crepes
Units:
Instructions
Coconut Glutinous Rice
  1. Soak the glutinous rice for at least 30 minutes in a bowl of water.
  1. Combine the glutinous rice, coconut milk and salt until well mixed.
  2. Steam on high heat for around 30 minutes or until cooked through and the rice still has a bit of bite to it.
  3. Once it's finished, remove from the heat and take a spoon to flatten the glutinous rice slightly. Allow to cool.
Coconut Filling
  1. Combine coconut cream, palm sugar and salt in a small saucepan and cook on medium heat until the sugar is dissolved.
  2. Add fresh or desiccated coconut and cook until the mixture is moist and sticky but not runny. Remove from heat and spread out on a plate to cool before using.
Pandan Crepes
  1. Sift the flour into a medium sized bowl.
  2. Add half the coconut milk, all the eggs and the pandan paste, then whisk until smooth. Add the remaining milk and mix until combined.
  3. On medium heat, place a large spoonful of the batter into a pan and spread around so that it forms a thin crepe.
  4. Flip the crepe when it starts to bubble and brown slightly. Once the other side is also slightly toasted, take of the heat and set aside.
Assembly
  1. Cut the sticky rice into little soldiers.
  2. Take one crepe and place the glutinous rice in the middle (or the side if you want to roll them).
  3. Place a few spoons full of the coconut filling on top of the sticky rice.
  4. Fold in the sides, and then fold in the third edge and then the last one.
Recipe Notes

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  • These can be made without the glutinous rice or without the coconut filling. Just add some around 100g sugar to the glutinous rice mix. Or if you like the filling, double the recipe so you have a lot more filling to go round.
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Squires Loft have several locations across Victoria and even a few interstate. Their Nunawading outlet is located in Brandsmart, on Whitehorse Road. As with the other outlets, their main appeal is their selection of steaks and grill options. At Nunawading, they also have a bar menu option as well as a dining in menu to choose from.

Their Char-grilled salmon with creamy garlic sauce was a lovely medium-rare and had a fantastic grilled aroma to it. The garlic sauce that comes with the salmon is a delicious sauce to go with it, just add a bit of black pepper to spice it up.

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All the mains come with your choice of fries, baked potato or a side salad. The fries are also quite good actually.

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The Chicken breast fillet is also another winner. Moist and tender, but still having that nice charred flavour to it. A black pepper or mushroom sauce would have probably paired better than the garlic sauce but the garlic sauce is very nice I must say.

Last words

Great tasting steaks, for an affordable price.

Squires Loft Menu, Reviews, Photos, Location and Info - Zomato

Squires Loft 
54/288 Whitehorse Road (Brandsmart)
Nunawading VIC 3131

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