Baked cheese pasta

Ingredients

Spiral pasta 75 g Unsalted butter 30 g Cooking cream 100 ml Grated parmesan cheese 50 g Shredded parmesan 30 g Grated parmesan cheese 50 g

Ham

Instructions

1. Boil water in small pot, add in a little salt and cook pasta for 4 minutes in low heat.
2. Preheat oven for 15 min at 180C
3. Put in butter, melt it in cooking pan, fry ham, add in cream and stir to boil and melt, in low heat. 
4. Add in grated parmesan cheese to melt it.
5. Add in pasta.
6. Pour to baking dish, put parmesan and mozerella cheese.
7. Put in oven and bake for 30 min

Remark/ feedback on this recipe

1. Pasta too dry although it was wet when put in baking dish

Cost

1. Cost about RM16

Baked Cheese Tart - Best recipe

Ingredients

Crust
Flour	251	g
Icing sugar	47	g
Salted butter	188	g

Above yields 500g of dough, each tart 25g for 20 tarts

Filling

Filling
Cream cheese	180	g
Grated parmesan cheese	30	g
Mascarpone cheese	60	g
Plain yogurt	60	g
Castor sugar	36	g
Fresh Milk	80	g
Unsalted butter	36	g
Egg white	1
Egg yolk for brushing	1

Above yields 478g of filling, each tart 25g

Instructions

1. Cool ingredients for filling, put in all ingredients except egg white and milk into pot and cook the ingredients until melt.
2. Add in milk and ensure texture is smooth. Remove pot from heat and add in egg white and stir. Cook for a while and leave the filling to cool at room temperature. Put in fridge for 2 hours.
3. For crust, put icing sugar and flour into food processor and pulse for like 15 seconds. Add in butter and pulse until it stick together in small ball shape. Add in milk slowly.
4. Test the texture, it has to be not too dry (dough crack) and not too wet.
5. Put 25g of dough into pie tart shell and shape. Poke hole with fork and put in freezer for 15 minutes.
6. Preheat oven at 180C for 15 minutes and bake the pie crust for 8 minutes.
7. Let pie crust cool before removing the crust from the pie tart shell. Must wait for it to cool otherwise the tart shell will crack when removing it.
8. Remove filling and beat using food processor.
9. Scoop filing and fill in to crust shell.
10. Apply egg yolk on top of tart as decoration
11. Preheat oven at 220C, bake for 6 min

Remark/ feedback on this recipe

1. I find the crust shell for this recipe is perfect, not too much flour, not too buttery, crunchy tart
2. Filling taste good
3. Although the tart is left overnight, the crust still taste good the next day though not crispy

Cost

1. Above recipe yields 20 tarts
2. Cost per tart is RM1.02

Spiral pasta with parmesan cheese sauce with Salmon

Ingredients

Salmon	80	g
Lemon	1	piece
Fusilli pasta	75	g
Butter	30	g
Cream	100	ml
Grated parmesan cheese	50	g
Milk	50	ml

Instructions

1. Boil 200ml of water, put in lemon and salmon and let it simmer in heat for 5 minutes
2. Boil water in small pot, add in a little salt and cook pasta for 5 minutes in low heat.
3. Put in butter, melt it in cooking pan, add in cream and stir to boil and melt, in low heat. 
4. Add in grated parmesan cheese to melt it.
5. Add in pasta and salmon.
6. Add in some water used to boil salmon or milk if pasta is too dry

Remark/ feedback on this recipe

1. Cheese smell not so strong, pasta too dry - need to add in more cream and cheese next time
2. Salmon has sour taste, taste good, but flesh a bit hard, so need to cook for shorter period next time

Cost

1. Cost about RM14

Baked Cheese Tart - Normal crust - Crust too dry

Ingredients

Crust

Flour 144 g Icing sugar 29 g Salted butter 72 g Milk 10 g

Above yields 251g of dough, each tart 25g

Filling

Cream cheese	120	g
Parmesan cheese	16	g
Mascarpone cheese	40	g
Plain yogurt	40	g
Sugar	24	g
Milk	80	g
Unsalted butter	24	g
Egg white	1
Egg yolk for brushing	1

Above yields 306g of filling, each tart 30g, but a bit too much

Instructions

1. Cool ingredients for filling, put in all ingredients except egg white and milk into pot and cook the ingredients until melt.
2. Add in milk and ensure texture is smooth. Remove pot from heat and add in egg white and stir. Cook for a while and leave the filling to cool at room temperature. Put in fridge for 2 hours.
3. For crust, put icing sugar and flour into food processor and pulse for like 15 seconds. Add in butter and pulse until it stick together in small ball shape. Add in milk slowly.
4. Test the texture, it has to be not too dry (dough crack) and not too wet.
5. Put 25g of dough into pie tart shell and shape. Poke hole with fork and put in freezer for 15 minutes.
6. Preheat oven at 180C for 15 minutes and bake the pie crust for 10 minutes.
7. Let pie crust cool before removing the crust from the pie tart shell. Must wait for it to cool otherwise the tart shell will crack when removing it.
8. Remove filling and beat using food processor.
9. Scoop filing and fill in to crust shell.
10. Apply egg yolk on top of tart as decoration
11. Preheat oven at 220C, bake for 6 min

Remark/ feedback on this recipe

1. I find the crust shell a bit too dry and it cracks a little, too strong flour taste
2. Filling taste good
3. Although the tart is left overnight, the crust still taste good the next day

Cost

1. Above recipe yields 10 tarts
2. Cost per tart is RM1.19

Baked Cheese Tart - Shortbread crust

Ingredients

Crust

Flour	118	g
Icing sugar	32	g
Salted butter	103	g

Above yields 212g of dough, each tart 20g

Filling

Cream cheese	134	g
Parmesan cheese	15	g
Plain yogurt	38	g
Sugar	30	g
Milk	47	g
Unsalted butter	19	g
Egg white	1
Egg yolk for brushing	1
After 2 hours
Add milk	40	g

Above yields 330g of filling, each tart 25g

Instructions

1. Cool ingredients for filling, put in all ingredients except egg white and milk into pot and cook the ingredients until melt.
2. Add in milk and ensure texture is smooth. Remove pot from heat and add in egg white and stir. Cook for a while and leave the filling to cool at room temperature. Put in fridge for 2 hours.
3. For crust, put icing sugar and flour into food processor and pulse for like 15 seconds. Add in butter and pulse until it stick together in small ball shape. 
4. Test the texture, it has to be not too dry (dough crack) and not too wet.
5. Put 25g of dough into pie tart shell and shape. Poke hole with fork and put in freezer for 15 minutes.
6. Preheat oven at 180C for 15 minutes and bake the pie crust for 10 minutes.
7. Let pie crust cool before removing the crust from the pie tart shell. Must wait for it to cool otherwise the tart shell will crack when removing it.
8. Remove filling and beat using food processor.
9. Scoop filing and fill in to crust shell.
10. Apply egg yolk on top of tart as decoration
11. Preheat oven at 220C, bake for 6 min

Remark/ feedback on this recipe

1. The crust is really buttery and taste nice but is soft and crack easily
2. Filling taste good

Cost

1. Above recipe yields 10 tarts
2. Cost per tart is RM1.04