Quay Po Cooks: peach crumble

Showing posts with label peach crumble. Show all posts

Thursday, December 8, 2011

My first time!

First time participating in a contest that needed votes. Would you vote for me? If you would, please click on the first picture you see here (Grilled cod with orange sauce in an orange) and it will bring you to a page where you can click “like” for my blog to vote for me. Do leave a comment here to tell me you have voted so that I know. Many thanks! MUAX! MUAX!

I would like to thank you in advance for your support with a tasted and tested dessert recipe. This definitely can earn itself a place at your Christmas table.

Last night I had dinner with my high school classmates and I brought this dessert with me to share with them. It was a happy and fun evening as always and I was SO HAPPY to meet again one of my high School classmates, Sally. We have not seen each other for 40 years after we left school. Isn’t that AMAZING to be connected again? She lives in Australia now and came back for a holiday.

Here is the dessert I made for them and I was thrilled that they all loved it! The sweetness of the peach combined with the real tart flavor of the cranberries gives this dessert a nicely balanced taste. The cinnamon and nutmeg enhance the flavor with their fragrance. When this is served with some vanilla custard sauce or a dollop of vanilla ice cream, it is divine!

Peach and Cranberry crumble

Ingredients:

(A)

1 cup julienned fresh peaches

¾ cup fresh cranberries

2 tbs brown sugar

1 tsp cinnamon

½ tsp nutmeg

(B)

120g flour

¼ salt

60g cold butter, cut into small cubes

25g castor sugar

Method:

Place (A) in a pot and cook the mixture for about 5 minutes all till the fruits are a little soft and the sugar is melted. Set aside to cool. When it is cooled a bit, transfer to a baking dish. Sift flour and salt and then add butter. Rough mix with your fingers till the mix resembles fine bread crumbs. Lightly toss in sugar and sprinkle over ((B) over (A). Bake in a preheated oven at 200C or 400F for 30 minutes or until the top is golden brown. Best served warm with vanilla ice cream or vanilla custard sauce.

Note: I am submitting this to

Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie

and

I am submitting this to the Christmas Giveaway in The Sweet Spot

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.