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    30 Minute Meals, Breakfast Treats, Savory

    Fish & Papaya Thai Sandwiches

    It’s time for a little Thai inspired sandwich! I’ve been fantasizing about baking some soft burger rolls for a while, and when I finally found a recipe that I was satisfied with, the inspiration and ideas just kept flooding in.

    This sandwich came to life yesterday, while I was really craving some omega-3 for lunch. I’ve been dying to get my hands on some green papaya (which I have yet been fortunate enough to find, sadly) to make a traditional Som Tam salad. I found a firm papaya in the supermarket though, so decided to give it a try anyway.

    for the fish salad I used Tilapia, but you can play around with whatever you get your hands on. Cod will also work well, and even chopped prawns, salmon or canned tuna fish.

    sandwich (5 of 14)

    This recipe depends  mostly on ratios and personal taste than on an actual recipe. It’s really up to you the amount of mayo you choose to add to your fish salad, and the same goes for the cilantro, chillies, fish sauce, lime etc. So don’t fret. You can always balance the flavors as you go.


    Fish & Papaya Thai Sandwiches

    serves 4

    4 Brioche/burger buns, bought or homemade

    Fish Salad

    4 tilapia fillet (each about 3.5 oz/100 grams)

    3 tbsp mayo

    2 inch /5 cm red chilli, finely sliced

    handful chopped fresh cilantro

    Juice of half a lime

    salt & pepper, to taste

    olive oil


    Rub the fish fillets with olive oil and season with salt and pepper. Fry or bake the fish. If you choose the baking option, bake them for 15 min in an oven preheated to 200C/ 400F. If you choose to fry, heat some olive oil in a pan and fry on both sides, until cooked through. Remove the fish from the heating source and cool to room temp. Chop the fish fillets to chunk size pieces. mix with the mayo, fresh lime juice, chilli and cilantro. Set aside until ready to use.


    Som Tam papaya salad

    1 small & firm Papaya (use the greenest you find)

    1 handful of cherry tomatoes, halved

    2 tbsp fish sauce

    1 tbsp grated palm sugar/honey/brown sugar

    juice of 1 lime

    2 inch/5 cm red chilli, finely sliced


    Peel the Papaya and cut in half. With a Julienne peeler (I use OXO Good Grips Julienne Peeler), finely julienne the papaya flesh (you should have about 2 cups). I a bowl, mix the rest of the ingredients. Taste and adjust to your liking. Add the julienned papaya and cherry tomatoes and coat with the dressing.


    Assemble the sandwich

    Cut the buns in half. On each bun, spoon 2 generous tbsp of the fish salad and top with the papaya salad. Served with a chilled Singa beer and enjoy.

    sandwich (2 of 14)

    sandwich (6 of 14)






    Pies & Tarts

    Lime-Yuzu Meringue Pie

    This next pie has definitely steered some attention in social media!

    It’s a funny thing about lemon pies. They tend to go under the category of either “love it” or “hate it” pies. It seems that the tartness and occasional over sweetness deters quite a few people.

    My household is also divided into 2 camps.  I’m the one who’s absolutely in love with lemon pies and tart fruit cakes in general, while my other half prefers his fruits fresh and would definitely go for a piece of chocolate cake instead.

    Being the lemon addict that I am, I still can’t help not to make an occasional good lemon pie. When I browsed my Miette: Recipes from San Francisco’s Most Charming Pastry Shop bakebook the other day, I knew that the lemon pie in the book would be my next creation.

    croissant (5 of 17)

    Being the occasional pastry-chef that I am, it’s very hard for me to leave recipes “as is”. In this one, I did left the graham cracker base and frosting as is, but replaced some of the lime juice in Yuzu (Organic Yuzu Juice From Kizu – 3.52 Oz), which is a Japanese lemon with the aroma and taste of a lemon-orange hybrid. You can of course use just lime juice or even replace all or some with freshly squeezed lemon juice. The graham cracker crust will be sufficient for two 7-inch tarts or a dozen 3 1/2-inch tartlets. You can use the extras to bake the most incredible home-made graham crackers. I  doubled the quantity of the lemon curd because I prefer a higher curd-to-frosting ratio. Plus – it’s always useful to have extra lemon curd in the fridge.

    Lime-Yuzu Meringue Pie

    (adapted from Miette: Recipes from San Francisco’s Most Charming Pastry Shop)

    Graham Cracker Crust

    Makes about twenty-four 3 1/4-inch cookies, two 7-inch tarts or a dozen 3 1/2-inch

    1 1/2 cups/200g/ 7 oz. all-purpose flour
    1/3 cup /42 g/1.5 oz. whole-wheat flour
    1/2 teaspoon kosher salt
    Generous 1/4 teaspoon ground cinnamon
    2/3 cup/170 g/6 oz.) unsalted butter, at room temperature
    1/2 cup/100 g/4 ounces) firmly packed light brown sugar
    2 tablespoons honey

    Sift together the flours, salt, and cinnamon into a bowl. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown
    sugar, and honey and beat until fluffy, about 5 minutes.

    Add the dry ingredients to the butter mixture in three additions, beating just until
    combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for
    at least 30 minutes before rolling, or for up to 2 days.

    Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need and again pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about 1/4 inch thick and about 1 inch greater in diameter than the pan you are using (8 inches for a 7-inch pan; 4 inches for 3 1/2-inch tartlet pans). Drape the rolled-out dough into the tart pan(s), gently pushing it into the bottom edges and against the pan sides to make a strong and straight shell. Trim the edges flush with the rim of the pan(s) using a sharp knife, or roll the rolling pin over the edges to cut off the excess dough. Prick all over the bottom with the tines of a fork and place in the freezer to firm up for 30 minutes.

    Preheat the oven to 350  F/175 C.

    To fully blind-bake the shell, line the shells with parchment paper and weight with dried rice, beans, or pie weights. Place in the oven and bake until golden brown, about
    10 minutes. Remove the parchment with the weight and bake for an additional 5-7 min, until golden-brown. Transfer to a wire rack and let cool completely before proceeding with the recipe.

    Lime-Yuzu Cream

    1 cup freshly squeezed lime juice (or a mixture of 3/4 cup lime + 1/4 cup yuzu)
    3 tablespoons grated lime zest
    1 cup plus 4 tablespoons/ 250 g/9 oz. sugar
    6 large eggs
    1 cup/240 g/9 oz./2 sticks unsalted butter, cubed

    To make the Lime Cream:

    In the top bowl of a double boiler or bain-marie, whisk together the lime juice, zest sugar, and eggs. Fit the top bowl into the bottom pan over gently simmering water and warm the mixture, whisking occasionally, until it registers about 172 degrees F on an instant-read thermometer or coats the back of a wooden spoon and leaves a clear trail when a finger is drawn through it, 15 to 20 minutes.

    Remove the lime curd from the heat and strain through a fine-mesh sieve into a clean container. Let cool slightly, to about 140 degrees F, about 20 minutes.

    Add the butter to the curd, a few cubes at a time, and, using a whisk or an immersion blender, blend until it dissolves completely after each addition. Strain the curd again to remove any lumps of butter, then let cool to room temperature. Place plastic wrap directly on the surface of the curd to prevent a skin from forming and refrigerate until well chilled, at least 2 hours and up to 3 days.

    Boiled Icing

    Makes about 4 cups or enough to frost two 6-inch cakes

    1 1/2 cups/ 280g/10 oz. sugar
    1/4 teaspoon cream of tartar
    1/4 cup water
    3 large egg whites
    1 teaspoon vanilla extract

    Combine the sugar, cream of tartar, and water in a small saucepan fitted with a candy thermometer. Stir the sugar to dissolve and begin to heat it over medium-low. Have a heatproof measuring cup sitting nearby.

    Put the egg whites and vanilla in a stand mixer fitted with the whisk attachment. When the sugar reaches 240 degrees F, immediately pour it into the measuring cup to prevent it from getting hotter. With the mixer on medium speed, slowly pour the sugar syrup into the egg whites, aiming for the side of the bowl rather than the whisk. When all the syrup is added, turn the mixer to medium-high and whisk until the icing becomes thick and holds a firm peak. Continue to whisk until the icing is just slightly warm and very thick, about 10 minutes total. Do not continue to beat, or the icing will become too thick to spread and pipe.

    Boiled icing must be used fresh and cannot be stored.


    Spread the chilled lime curd into the cooled graham crust. Fill a pastry bag fitted with a medium (1/2- or 5/8-inch) round tip. Fill the bag about halfway with the boiled icing. Pull up the cuff and twist it to seal and tighten the icing down into the cone. Purge the bag of air bubbles by squeezing the bag until there is a burst of air and icing sputters out of the bag. Pipe the icing on top of the tart, and then use the back of a spoon to press it down to meet the edges of the crust. Make a decorative swirl on top. Using a small kitchen torch, brown the surface of the icing, moving the flame in a circular motion to burn the ridges of the swirl until lightly browned. Refrigerate until well-chilled, at least 1 hour and up to 6 hours.

    croissant (4 of 17)

    פאי ליים-יוזו עם ציפוי מרנג

    מספיק לשני טארטים בקוטר 20 ס”מ

    בסיס גראהם

    1.5 כוסות קמח לבן

    1/3 כוס קמח חיטה מלאה

    ½ כפית מלח

    ¼ כפית קינמון

    170 גרם חמאה, בטמפרטורת החדר

    ½ כוס סוכר חום (לא דמררה)

    2 כפות דבש

    מחממים תנור ל175 מעלות. מנפים את החומרים היבשים בקערה. בקערת מיקסר, מקציפים את החמאה, הסוכר והדבש עד שהמסה הופכת לתפוחה ואוורירית. מוסיפים את החומרים היבשים ומערבלים עד לכדי איחוד.

    מעבירים למשטח העבודה, יוצרים דסקית, עוטפים בניילון נצמד ומכניסים לקירור של כחצי שעה.

    כאשר הבצק התקרר והתמצק, מרדדים לעובי של 1 ס”מ. משמנים תבנית פאי ומשטחים את הבצק בתבנית. אופים אפייה עיוורת (עם נייר אפייה שעליו משקולת של שעועית יבשה או כל קטניה אחרת) במשך 10 דקות. מורידים את נייר האפייה ואופים כ 5-7 דקות נוספות, עד להשחמה. מוציאים מהתנור ומצננים.

    קרם ליים-יוזו

    1 כוס מיץ ליים/לימון/יוזו או תערובת של ההדרים

    3 כפות גרידת לימון/ליים

    1 כוס/250 גרם סוכר

    6 ביצים גדולות

    240 גרם חמאה, חתוכה לקוביות

    מרתיחים מים בסיר בגובה של כ7 ס”מ. בקערה חסינה לאש שמים את כל חומרי הקרם ובעזרת מטרפה ידנית מערבבים היטב. מניחים את הקערה מעל הסיר, מנמיכים את הלהבה וטורפים את התערובת עד להסמכה (תהליך שיכול לקחת 10-15 דק). נותנים לתערובת להצטנן כ-20 דקות, ובהדרגה מכניסים פנימה את קוביות החמאה. מכסים בניילון נצמד ומצננים עד לשימוש.

     ציפוי מרנג

    1.5 כוסות/ 280 גרם סוכר לבן

    ¼ כפית קרם טרטר

    ¼ כוס מים

    3 חלבונים

    כפית מחית/תמצית וניל

    בקערת מיקסר טורפים על מהירות נמוכה את החלבונים וקרם הטרטר. בסיר קטן, מניחים את הסוכר והמים ומבשלים אותם עד שהתערובת מגיעה ל 120 מעלות. מעלים את מהירות המיקסר למהירות גבוהה, ובהדרגה שופכים פנימה (מבלי לגעת במטרפה עצמה, זה ייצור גושי סוכר!) את הסירופ החם. ממשיכים לטרוף את התערובת על מהירות גבוהה עד שהקערה קרה למגע, כ-10 דקות. מעבירים לשק זילוף עם צנתר עגול.

    מרכיבים את הטארט:

    שופכים מקרם הלימון על בסיס הטארט ומעליו, בתנועה סיבובית, מזלפים את המרנג. בעזרת מבער ידני משחימים את המרנג. בתיאבון!