Mini Apple Tart

The fragrant, sweet and warm taste of cinnamon is a perfect spice to use together with The Granny Smith apple. This apple gets its name from its founder, Mrs. Mary Ann (Granny) Smith. Granny Smith Apples are crisp, juicy, and tart which makes them perfect. The chewy flesh of raisins gives a burst of sugary sweetness and the walnuts provide an invited crunch.

Ingredients:

1 peeled, cored and finely chopped Granny Smith apple

1/4 cup finely chopped walnuts

2 tablespoons raisins

1/4 cup brown sugar

3 tablespoons butter

1/4 teaspoon cinnamon

15 homemade mini fillo dough shells(Refer to Key Lime Tart for how to make)

Red glazed cherries for garnish

Method:

In a medium skillet, sauté apples, walnuts, raisins, brown sugar and butter over low heat until apples are tender, stirring frequently.

Remove from heat and stir in cinnamon.

Cool slightly and spoon 1 tablespoon of apple mixture into each mini Fillo Shell.

Garnish with half a glazed cherry.

Serve immediately.
XT

Serves

Key Lime Tart

These are the Key Lime Tarts that were served for Kevin's Birthday Party. Key Lime has a higher acidity, a stronger aroma, and a thinner rind than that of the persian lime. It is valued for its unique flavor compared to other limes, with the key lime having a more tart and bitter flavor.

Ingredients:

1/2 cup softened cream cheese

1/4 cup sweetened condensed milk

2 tablespoons fresh lime juice

1/4 teaspoon lime zest

15 homemade fillo dough shells (how to make the shells is at bottom of the page)

2 thin slices of lime, cut into eighths, for garnish

Method:

In a small bowl, combine cream cheese and milk.

Mix until light and fluffy.

Add lime juice and lime zest. Mix thoroughly.

Chill for 1 hour.

Spoon or pipe 2 teaspoons of filling into each Fillo Shell.

Garnish with sliced lime.

Serve immediately

HOW TO MAKE MINI TARTS

Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.

Carefully unroll fillo sheets onto a smooth, dry surface.

Cover fillo completely with plastic wrap, then a damp towel.

Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.

Microwave butter until melted. This will give you a lighter and flakier pastry.

Brush each layer of fillo with melted butter, margarine or oil. 5 layers are needed.

To prevent edges from cracking, brush edges first and then work into center.

Be sure to brush the last layer of fillo with melted butter.

Lightly butter tartlet or muffin pan.

A general guide is to cut the fillo about 1" larger than the pan or tart which you are using, so that the fillo circle is large enough to go completely up the sides of the pan.

Place cut tart shape in the buttered pan. Carefully push fillo into pan, pressing firmly against bottom and sides.

Bake empty shells in preheated 350ºF oven for about 8 to 10 minutes or until golden brown.

Cool 5 minutes.

Remove and fill.

Serves

Golden Rice

This golden rice dish is amazingly scented by the spices used especially the warm pungency of the cinnamon bark. Serve this dish with Dry Curry Chicken or Rendang Minangkabau or Fish in Coconut milk sauce/Sothy or any curry dishes posted in this blog.



Ingredients:

21 oz (600 g) basmati rice - soak for 30 minutes and then drain dry

2 oz (55 g) ghee or butter

Aromatics:

1 tsp chopped ginger

1 tbsp chopped garlic

4 shallots - thinly sliced

Spices:

1 - 2 inch cinnamon bark

8 cardamons lightly crushed

6 cloves

Seasoning:

1 chicken cube

1 1/2 tsp salt

40 fl oz (1.1 litre) boiling water

Coloring for the rice:

Mix 1 tsp yellow food coloring with 1/4 tsp Rose essence and 4 tbsp water.

Method:

Heat ghee or butter and add in the cinnamon bark and fry until the bark opens uo, then add in the aromatics until lightly browned.

Add in the rest of the spices and the drained rice.

Stir fry the rice until coated with oil and smell fragrant and nutty.

Pour in boiling water and seasonings.

Transfer to rice cooker and cook until done.

Sprinkle with yellow color mixture over rice and raisins(optional).

Loosen rice to mix in the color.

Top with fried shallots and cashew nuts before serving.

Serves