These little tartlets are really good and so simple and easy to make. They do not need any proofing like other breads. It can be made in less than an hour. It makes a full meal when you add a topping with meat and vegetables. Also can be served as a side or as a canape too.
Instead of the meat I used left over meat from the roast or even a simple curry with vegetables will be good on this tart. After baking it gives a nice golden colour crust too. Make your own filling for this and enjoy!
Baking is an art. I am addicted to it. If I haven’t done at least one baking for a day I am not happy. One Sunday morning I thought of doing this recipe as I got many requests too. This tart was hit. The most important thing when you do a pie or a tart is to do a very thin and light crust. If the crust is heavy and floury you loose the taste of the filling. This crust is so light and thin so you can enjoy this savoury tart to the end.
The other thing that you need to remember when doing a tart or a pie crust is leaving in fridge to rest. If you are living in a warmer climate make sure to leave the tart at least 30 minutes to rest in fridge. It was winter and I did it at once.
The filling for this always can change according to your taste. Swiss chard, rappa, silver beet, beet root leaves or even kale are some of the leaves you can use instead of spinach.
Zucchini I always like stuffed or baked. This time I stuffed with eggs and semolina. Such a filling meal. Feta gives a nice creamy taste balancing all the other flavours.
This meal can be served for dinner. The preparations can be done in the morning or previous night. Leave in fridge and bake for dinner. It takes only a few minutes to bake. Baking on a high heat makes it quick cooking with the zucchini going mushy. The Zucchini has to be still nice and steady. This doesn’t need much cooking at all.
The semolina helps to bind everything together. Try with a low fat and low salt feta. Serve with your favourite sauce or the chutney.
Tiramisu is a beautifully layered Italian dessert, normally made with raw eggs in and as a custard. I did this with out eggs. One reason is it to give an idea for those who don’t consume eggs.
If you do not like to use liquor please don’t use any at all. Even this tastes beautiful with out eggs and liquor. Instead you can add pure vanilla paste to get more flavour.
All you need to remember is not to soak the cookies longer time. If you dip them longer it can break easily and will not get a nice layers like in my picture. When you leave it over night the flavours go through all the cookies and liquids get absorbed and becomes like at hick slice. I have friends who change the recipe and dip the cookies in drinking chocolate than in coffee. That way it gives a beautiful chocolate flavour to the slice.
Creativity is yours
- 250 Mascarpone
- 3 tbsps. Marsala/Rum (optional)
- 20g cocoa
- Savoiardi Sponge Finger
- 75g Sugar
- 300ml Coffee
- 1 tsp Vanilla
- 300ml Whipping Cream
- Whip the cream with sugar until it reaches to the soft peak. Take out.
- In to the same bowl add the mascarpone cheese, vanilla, liquor, several spoons coffee and whisk several minutes.
- After add the whipped cream in to the mixing bowl. Mix well together.
- Dip the cookies in coffee.
- Spread a layer of mascarpone.
- Continue with several layers.
- Finally spread another layer of mascarpone and sprinkle some cocoa or grated chocolate.
- Leave in fridge overnight.
- Cut and serve with more cream or ice cream.
Recently I went out with some of my colleagues from my former workplace. We went to a very famous corner café in Melbourne. I got the chance to look at all the beautiful sweets and savouries. For a chef like me its always copy at least one from each. I copycat a sweet which I will soon upload. This is the one my two beautiful friends ordered. The beautiful vegetable stack To tell the truth my imagination turned out 100 times better than the one I saw. One small size of a stack like 2x4x3 slice was $8.50. The tray I made cost less than 15 dollars but worth like 100 dollars. Any way its all about labour cost.
When you do this slice , make sure to slice the vegetables thinly so you can have several colourful layers. First deep fry the egg plants and pat dry them well to take excess oil. You can do this step several days before and leave to absorb oil wrapped up in paper towels.
When you blanch the veggies make sure to do greens, pumpkins and carrots first. They don’t release colour to the boiling water. Next you can do the potatoes. If you wash the potatoes well the water will not go thick with the starch. That depends on the variety of the potatoes too. Add the beetroot lastly as it releases the colour. Make sure to pat dry al of the on paper towels to reduce releasing extra water in the slice.
If you are a vegetarian or a vegan omit the eggs and add like quarter cup of flour to almond milk or rice milk. As an option you can add fried tofu thinly sliced as a source of protein.
When you cool the slice completely it sets well and comes out nicely. This can be kept in fridge up to 4 days with out a problem.
- 8 Eggs
- 1 cup Milk
- 2-3 Table spoon plain flour
- 1 Cup Cheddar or mozzarella cheese
- 2 Large Egg plants
- 2-3 Large carrots
- 500g Pumpkin thinly sliced
- 500g potatoes thinly sliced
- 2 large salad onions sliced
- A bunch of greens
- 1 Beet root thinly sliced
- Wash vegetables.
- Slice them thinly as you can.
- Bring two litres of water to boil. Add a table spoon full salt in it.
- Blanch all the vegetables. (Read the description above to get the tips)
- Deep fry the egg plants
- Make the egg mix by adding the eggs, flour, milk together with some salt, & pepper.
- Spray a 12×8 inch baking tray.
- Preheat the oven to 200c.
- Start layering the vegetables. Make sure to add the cheese between with the egg mix.
- Top with the remaining egg mix and sprinkle cheese on top. Bake on 200c about 20-30 minutes or until the eggs set.
- Cool completely before cutting.
I always like to do different styles of baking. Always I try to improve the dough in each recipe. This is one of them. The bread comes so nice and fluffy. So the texture of this bread scroll is very soft and moist too.
The filling can be done in different ways.You can use the sliced meat or shredded meat from the deli with cheese slices. (Thats the easiest) If not you can use the left overs from the Sunday roast or can prepare them on your own. Make sure not to have a liquids. Then the bread will go soggy underneath. Even the cheese will do this to the bread if you use a very fatty version of cheese. I used the proceed cheese because of that.
As I always mention, when adding water do not add once. When using eggs for a recipe, make sure to add a little at once. Then wait and add a bit more. This way the dough will comes soft and pliable.
Always leave space in between the scrolls to prove. I used a 12x 4 inch pan for this recipe. If you are living in a cooler climate make sure to preheat oven to 25-30c and leave the dough in the oven. That way it helps to prove quickly.
- 400g Bread flour
- 2 Eggs
- 10g instant dry yeast
- 5g Salt
- 10g Sugar
- 200-250ml water
- 1 egg for the scrolls
- Salt and pepper
- Another egg for egg wash
- Sliced or shredded cheese
- Any meat as you wish
- Add the bread flour, yeast, salt, sugar, and the eggs in to a mixing bowl.
- Then mix it well.
- After add the water little by little until it makes a smooth dough and keep on kneading for 15-20 minutes.
- Take out and put in to greased bowl , cover and leave in a warm place to double in size.
- When the dough is doubled in size take out and punch down.
- After put the dough on to a floured bench and knead a minute or two adding a bit more flour to get to the consistency you like.
- After roll the dough to a large rectangle.
- Beat one egg with salt and pepper and brush it on the dough.
- Season with anything you wish.
- Lay the cheese and the meat. (Read the description above)
- Roll the dough pressing inwards. (This way it tightens)
- Cut to the size you like.
- Leave to double in size.
- Brush the top with the remaining egg and bake on 180c about 20-30 minutes or until golden brown.
I really enjoy baking. So I have left Sunday for my baking day.If I share a recipe I guarantee it 100% . All these recipes are better than shop bought. Asian style buns are always softer and fluffy. The water roux makes the difference. Some believe in the water roux needs resting. For me I use it after several minutes. It works like a magic.
I always believe the kneading process as the key to soft and moist bread or rolls. Kneading makes the gluten to activate. So at least knead the dough more than 15 minutes to get a soft dough.
Instead of this filling you can use anything. Instead of Strasberg use shaved ham. Cheese slices can replaced with shredded cheese. The sun dried or semidried tomatoes needs to be on paper towels several minutes to remove extra water or the oil. The flavours always adjust with your liking. Even you can totally change the filling ingredients. Make sure what ever you add in should be dry. So it will not release any water when baking. If it does the buns will be soggy and wet.
Ingredients for the roux
- 150g Bread flour
- 150mlBoiling water
Ingredients for the buns
- 250ml water
- 12g Instant Dry Yeast
- 20g Sugar
- 2 Eggs
- 10g Salt
- 90g Butter
- 100g Plain flour
- 500g Bread flour
Ingredients for the filling
- Strasberg or sliced ham
- Cheese slices or shredded
- Mustard or any flavour
- Sundried /semi dried tomatoes
- Add the bread flour and the prepared roux in to the mixing bowl and mix well.
- After add salt, eggs, plain flour and yeast and mix well.
- Next add water and little by little until it comes to a soft dough and add butter.
- So knead the dough for 20 minutes and leave in a warm place to double in size.
- After take the dough out and knead several minutes on the bench top adding a bit extra flour.
- After Cut the kneaded dough in to equal size pieces.
- Roll and put the meat, cheese and seasoning into it.
- Roll well. And leave on a baking tray to double in size.
- When doubled brush the tops with eggs and sprinkle some sesame seeds on top.
- Bake on 180c about 20 – 30 minutes or until golden brown on top.
- Cool on a wire rack.
When I go to an Asian bakery at least if I am passing I try to buy something new. Then I eat bite by bite writing all the ingredients. Then i create the recipe…. Most of the time I success. Some times I fail. But I never give up. I create it after several attempts, then it is tastier than what I ate. This recipe is one of them. I never give a wrong recipe. that’s why I am slowly moving ahead.
Canned tuna is not tasty by itself unless you buy the flavoured or even flavour it by your self. I like to add a creamier taste to it always. It’s much better than the spicier taste. If you can use the fresh tuna that’s the best. Baking this bun is really easy. Always when you do baking you need to have the correct room temperature above at least 20. If not always the pre heat the oven to 30 celcius and switch off or reduce to 20 and leave the dough in the oven to rise. if you make the temperature high it will not work too.
When you try baking for the first time it might not be the perfect. But don’t giveup. Try again and again. Always practice makes it perfect. Then you will find baking is the easiest thing in the world. Instead of sesame you can add any kind of a seed or can omit with out a proble. Same as the spices and chillies in the recipe. If you have any query dont hesitate to contact me too. I really want to share my knowledge with all who likes baking. Bon Appetit!
In this recipe you can omit several if you dislike or have any allegies.
- 400g bread flour
- 60g sour cream/Curd
- 2tblsp Sesame seeds
- 7g yeast
- 1tsp Salt
- 60-75ml Milk
- 50ml oil
- 1tblsp Sugar
- 1tsp baking powder
For the filling
- 1 can Tuna ( squeeze water out)
- 2 Shallots sliced
- Salt And Pepper
- 3 Eggs
- Green chillies(Optional)
- 1/2 tsp Garlic powder
- 1 tblsp Mixed spice
- 1 Cup Cheese
- Chopped Spring onions
- 1/2 slab 125g Cream Cheese or sour cream
- Add the bread flour, sugar yeast, salt, baking powder, sesame seeds, sour cream in to a mixing bowl and mix well
- Add oil and milk next. Knead the dough well about 10 minutes.
- Leave the dough to double in size in a warm place.
- Add tuna, salt, Pepper, Garlic powder, onions, spring onions, Green chillies, eggs, cream cheese, with the spices to a mixing bowl. Mix well & leave aside.
- When the dough is double in size knead it again and cut the dough in to equal size pieces.
- Then roll each dough piece to a circle.
- Put the filling in the middle.
- Fold the ends as directed in the video.
- Leave on trays to double in size.
- When its double in size sprinkle cheese, brush with the eggs, Bake on 180c about 20 minutes or until golden brown.
- Cool on a wire rack.
I always guarantee my recipes 100%. They are adjusted perfectly and easy to follow. This bread is so simple and easy to make. After baking you can keep it for several days in fridge with out a problem
Kids will love them in a lunch box or easy to make to please a crowd. You can reheat in oven to serve as fresh. The filling can be done in different ways. Do your own filling. My idea here to provide the bread recipe.
- 400g Bread flour
- 60g Curd/sour cream
- 2 Tblsp sesame seeds
- 1Tblsp Sugar
- 7g Instant dry yeast
- 1 Tsp Salt
- 1/4 cup Milk
- 1 Tsp Fennel
- 1 Tsp Baking powder
- 50Ml Olive oil
Ingredients for the Filling
- 1 Tub Cottage cheese
- 3 Eggs
- Chillies (Optional)
- 1 Cup Spring Onions
- 1/2 Cup Parmesan Cheese
- 1 Tsp Baking Powder
- Garlic Powder
- 1/4 Tsp Salt
- Add bread flour, curd , sesame seeds, sugar, yeast, salt, fennel, baking powder in to the mixing bowl. Mix well.
- Next add oil and mix again.
- Add Milk little by little and make a smooth dough.
- Leave to double in size.
- Add Cheese to mixing bowl and then crumble it. Add pepper, parsley , chillies, garlic powder, spring onions, Parmesan cheese, baking powder and mix well.
- Take the doubled dough out and press down and make boats as directed in the video.
- Leave to double again.
- Brush with eggs and bake on 180 until the middle is set and golden brown out side.
- Cool on a wire rack.