As one of the finalists of the Singapore Blog Awards, Best Cooking Blog category, we were all sponsored Panasonic Home Cooking appliances to create our very own versions of recipes.
I was sponsored the all in one Panasonic Oven with Steam (NN-SV30). It's a all in one cos it combines Microwave, Heater, Steam and Grilling functions all in one machine!
You know how our houses are getting smaller and smaller these days? Well think about how much space this machine saves! I decide to try out some recipes with it.
Here's one that I used to love making back when I was in the "cooking" class in secondary school.
I love sardine puffs. I love eating them, making them, and sharing them with loved ones. Today I decided to do a little twist to the whole puff affair and make Sardine Samosas.
The difference is Samosas are triangular in shape and have cripsy skins. Sardine Puffs are wrapped with puff pastry.
Here are the ingredients:
1 packet spring roll skin
1 large tin sardine in tomato sauce
4-5 chilli padi
1 medium sized red onion
Salt to taste
Step by Step:
1) Remove the bones from the sardines, drain the tomato sauce and lightly mash the meat up with a fork.
2) Add in the chopped chilli padi and onions and mix.
3) Add salt to taste
4) Cut spring roll skin into 2 and roll samosas up! It's that easy!
5) Glaze samosas with egg white.
6) Switch on the Convection Mode on the Panasonic Oven and heat up to 180 degrees. Make sure you have water in it already in the bottom tray!
7) Bake for 15-20 mins
This blog is also a finalist in 2 other exciting categories:
I'm going swimming this weekend with the girls so what better reason for me to make a pie than today and then feed it to them!! So apple pie it is.
Well, I cheated this week. It was mad easy to make an apple pie when you cheat. First of all, the pie crust receipe is here. Just the same recipe as the Canned Peach Pie I made the last time. But this time around, I had a new mixing bowl and a new rolling pin - MADE all the difference I tell you. A good rolling pin will make your pie so much better! See here! How neat it looks right!
I also parbaked the bottom crust so that it won't be so soggy when it comes out of the oven.
As for the Apple Pie Filling, cold storage sells this canned apple pie filling and it was on offer so I bought it and used it. So simple and so convenient! The brand is called Wilderness.
I think next time, I shall attempt a savoury pie? Who knows!
So I got a little bit more adventurous after my encouraging attempts the previous weekends on the tarts and pies and thought I could attempt Croissants.
Boy, was I wrong.
Croissants are such a pain in the a** to make!! They take forever and I make them look ugly!! Gosh... No recipe to share here. Just sharing how my... er... "Croissants" turned out. Fats are always meant to be shared so I gave some to my sister and she commented that the taste was buttery and quite good but I should just rename my creation and call it "Breadrolls".
And yea she's right cos what the hell, Croissants are supposed to be light, fluffly and soft. Mine is none of that. Guess the right machine and the right experience and skillset is required for creating the $1.20 Croissants that we see in bakeries and gobble down in a heartbeat.
If you ask me, I'll prolly never attempt Croissants again and will spend more time appreciating those that I see out at stores.
P.s.: This whole Croissant making process took me.... 3-4 hours. To roll, to wait for dough to rise, etc etc etc
P.s.s.: Yea, I'm not exactly patient which is why I'm not a full-time baker.