Eringi and Zucchini Quiche

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Pie Crust:

• I love the following pie recipe from "serious eats" the best so far. The method was a little adjusted for my preference. 
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• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats

1. Dice butter and chill it in the freezer.
2. Put 1 1/2 cup flour, sugar, salt in the processor.
3. Add in the butter in the processor and pulse about 25 short times.
4. Add in the remaining 1 cup flour and pulse about 5 short times until the dough starts to collect in clumps.
5. Add 4 tbs cold water in the processor and mix gently by spatular and 4 - 5 pulse.
6. Add in remaining 2 tbs cold water and pulse 2- 3 short times.
7. Fold the dough until it becomes like a ball in a bowl and wrap it with saran wrap.
8. Leave the dough in the fridge for at least a half an hour before use.
9. Shape the dough in a dish and make holes with a fork at the bottom of the dough.
10. Place aluminum foil over the dough in a dish and cut a circle in the center of the foil and bake the bottom of the crust on the top rack at 365 F (185 C) for 10 minutes before pouring in a filling.

Filling:

• 1.5 tbs olive oil
• 1 shallot
• 3 cloves of garlic
• 1.5 - 2 large eringi
• 1 medium zucchini
• 1/2 big sweet potato, diced
• 1/2 cup spinach or kale
• 4 large eggs
• 1/3 cup and a half 1/4 cup heavy milk 
• 1/3 cup and a half 1/4 cup whole milk
• 3/4 cup shredded mozzarella cheeze
• 1/2 cup parmesan cheese, grated
• 100 g cheddar cheese, diced
• *1/4 & 1/8 tsp salt
• *a pinch of pepper  and some ground pepper
• *1 1/8 tsp thyme
• *1 1/8 tsp oregano

          *Can be adjusted for flavor preference

1. To bake pie sheet, put aluminium foil all around and cut the center in circle and put pie weights in the center. Bake for 5 minutes at 375°F and remove pie weights to bake it for another 10 minutes.
2. Heat olive oil and cook all the vegetables with garlic, except for spinach.
3. Beat eggs in a bowl and add in heavy milk & milk (take some egg mixture on the side for baking pie crust edge).
4. Add the cooked vegetables, cheese and spinach in the egg mixture.
5. Flavor with salt, pepper, oregano, tyme and pour in the pie crust.
6. Bake with aluminium foil for 50 - 55 minutes at 375°F and remove the foil and brush egg mixture (from step 2) on the edge of the crust to bake it for another 3 - 5 minutes.

Cafe O'Lei Butter Cream Cake

Papaya Short Cake

Greek Style Eringi (Mushroom) Pizza

Baking with a baby was somehow possible although my son just tried to eat the pizza dough as we shaped them. However, the pictures look like he's already baking like a pro!

For the pizza dough, we just used our bread maker to make it (our life saver every day!):

For the garlic sauce, we used Emirel Lagasse's recipe - Roasted Garlic White Pizza with Garlic Sauce
*I just adjusted by adding 1/8 tsp cayenne pepper instead of 1/4 tsp

Makes One 14 inch round pizza:
(Garlic White Sauce)
2 tbs unsalted butter
1 cup whole milk
2 tbs all-purpose flour
1/4 tsp plus a pinch salt
1/8 tsp cayenne pepper
4 heads Roasted Garlic (cut the upper side, drizzle olive oil and sprinkle salt and pepper)

(Toppings)
2 of 6 oz (170g) glass jars Artichoke
Sprinkles of Kale
1 large 1 small Eringi Mushrooms (can be substituted with regular mushrooms)
15 - 20 sliced dried tomatoes
1/4 cup Parmesan
2 to 3 oz Mozzarella

(Pizza dough)
About 14 oz store bought or home made pizza dough
Sprindles of corn meal (optional)

1. To make garlic white sauce, cut the upper side of each garlic head, drizzle olive oil and sprinkle salt and pepper to coat the cut side. Lay a foil baking sheet on the pan, with the cut side down, bake (roast) the garlic in the oven at 350 for about 45 minutes to an hour (I normally do this ahead of time).
2. In a pot, melt butter and add in flour to stir avoiding it from coloring. Slowly add in warm milk while whisking well. Add in salt and cayenne pepper and turn up to the medium heat. Remove from the heat when it boils and thickens. Squeeze out roasted garlic into the sauce and blend it (I use an immersion blender).
3. Make a pizza dough by a bread machine or thaw a store bought dough.
4. Sprinkle corn meal on the pizza pan and spread and shape a pizza dough over the pan.
5. Put the sauce all over the dough and all the toppings in the order of cheese, vegetables and parmesan cheese on top.
6. Bake on the second rack from the top at 430 degrees for 18 - 20 minutes.

Chocolate and Whipped Cream Cake

Referred to http://cookpad.com/recipe/1589335

Coffee and Cream Jello (non caffeinated)

Makes 4 small cups jello:

6 grams gelatin
42 ml water

(A) 400 ml hot water
      2 tsp decaffeinated coffee
      5.5 tsp chikoli coffee
      2 tbs sugar

Syrup:
25 ml water
12.5 gram sugar

Heavy milk to your preference

1. Dissolve gelatin in cold water and wait till it hardens.
2. Mix above (A) and microwave until it gets hot
3. Add in gelatin in (A) and mix well and let it cool before pouring it into cups and make them cool in the fridge.
4. In a small little bowl, make syrup by mixing water and sugar and microwave until sugar completely melts. Let it cool while the jello firms up in the friedge for a couple of hours.
5. When jello is ready, pour some syrup and heavy cream on top and eat it all together.

Referred to:
http://www.nhk.or.jp/kamado/recipe/103.html

http://cookpad.com/recipe/2502141

Summery Ginger Mojito

200 grams ginger
140 grams sugar
20 grams honey
300 ml water
2 cinnamon sticks
7 pieces of clove
1/2 red pepper (1/2 of a small stick or some sprinkle of its spice)
1 & 1/3 lemon juice
Mint leaves as garnish

1. Wash and clean the ginger skin and slice them.
2. Add sugar in the sliced ginger in a bowl and leave it in the fridge for about 20 - 30 minutes (or over night) until water comes out of ginger and sugar.
3. You can skip this step but blending the ginger before heating it in the pot deepened the flavor.
4. Add in all other spices and water except for lemon juice and mint leaves and simmer it over low heat for about 20 minutes.
5. Strain the ginger syrup into a bowl and add lemon juice.
6. Store in the fridge till cool down and serve it with sparkling water (ginger syrup : water = 1 : 4 or to your preference) and mint leaves on top as garnish.