Mixed Berry Pie

Once again, we are celebrating The Queen's birthday in Australia with a long weekend in June. Happy Birthday Queenie! I baked you a pie! It's a shame you won't get to taste it, it smells divine and taste good too, if you are into fruit pies!

I got the recipe from http://simplyrecipes.com/recipes/blueberry_pie/ and modified the recipe a little. I used my frozen berries from the freezer.

I cooked the berries first and leave it cool before putting them in the pastry shell. Then I baked it for like 30 - 40 minutes or so, keep checking the pastry. I brushed it down with egg to get that flaky pastry thing happening ;)

Lastly, when it came out, leave it to cool then dust some vanilla and cinnamon powder! Gives it that magical snowy look... well, it is winter over here... nothing like a hot pie and a cuppa for an afternoon tea! Yummo! I sure hope your staff at the Palace is giving you a slice of cake at least! I know you celebrate it in April but here in OZ today, we like to say Happy Birthday Ma'am!

Scanpan Giveaway

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Scanpan Classic 28cm Saute Pan

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Description:

Construction: Solid pressure cast aluminum

Surface: Newtek ceramic titanium nonstick

Handle: Spring-locked phenolic plastic (oven-safe to 260C)

Lid: Tempered glass with heat-resistant phenolic handles

Capacity: 3 litre

Dimensions: 28 x 6 (cm)

Weight: 3 kg

Origin: Denmark

Induction compatible: No

Metal utensil safe: Yes

Cleaning/care: Dishwasher safe, hand washing recommended

Warranty: 10 years

For more info, please click on link below
Kitchenware Direct 

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Black Pepper Crabs

Last week, I had forgotten to get some blue swimmers crabs and so this week, I made sure that I did not forget to pick these babies up after work Friday. Err, thanks to modern technology... yup, I have sent an email to myself, is that so strange?

Check out this beautiful hue of blue swimmers crab, how pretty are these babies? So I was thinking Black Pepper crabs, mainly because I had gotten some Lee Kum Kee Black from my last Canberra trip and I wanted to try out this pepper sauce. I wasn't sure that it would have the same heat and spiciness as a Malaysian brand. I have to say.....Foooyooohhh, this sauce was kicking it! Still, I reckon it had to do with my putting in baby chillies and extra grounded black pepper. I was burning!!! It was very shiok!!!! My lips and tongue are numb now and that is so good!!!

I don't really have any recipe for this. Just the sauce from the bottle, chillies, spring onions, shallots and crabs and you tossed them around the wok till the shell changed colour then that's it... very simple dish ;) takes no time at all.