Blueberry Snow Skin Mooncake with Chocolate and Strawberry Filling

Mooncake season is here and I've always like those little golden pillows of lotus paste and pandan paste and red bean paste. Until a few years ago you could only find two or three traditional types of mooncakes but now you can find all sorts of new Snow Skin mooncakes or otherwise known as Ping Pi Mooncake. They are completely different from eating the traditional ones as they are usually eaten chilled and the texture of the skin is soft and chewy and much like lo mai chi or mochi. And instead of having just the plain filling with a salted egg you can now have fruity fillings like strawberry, banana, blueberry, pandan and even durian!

So this Mid Autumn Festival or Mooncake Festival I've decided to give it a try and make my own Snow Skin Mooncakes and I guess the hardness thing to come up with is what type of filling to put in it. 

Blueberry Snow Skin Mooncake with Chocolate and Strawberry Filling! This is my first attempt at making this.... a very messy but rewarding job.

It was a little tricky getting the mooncakes out of the mould but it turned out ok.

The main ingredient: Glutinous Rice Flour, Rice Flour and Lotus Paste. There are so many moulds to choose from with different patterns. 

Chocolate Banana Custard Pie

With everyone having their own favourite things to eat for dessert. I wanted to combine all of them together and this is what I came up with. I have been wanting to make a banana cream pie so I use that for inspiration when I came up with this creation. 


Chocolate for Tristan, Custard for hubby and Ashley and bananas for Jacob. 

CHocolate + Custard + Bananas = Chocolate Banana Custard Pie!

I combined all the flavours but still tried to keep them separate and instead of mashing the banana to make it into a real banana custard I laid a layer of sliced bananas on the bottom of the pie and laid a layer on top of the custard. It went pretty well and hubby thought I had mashed them but the older kids asked me why I had put mushrooms in the custard. They didn't realise that it was bananas and I couldn't believe they had thought I had put mushrooms in their custard pie....really!

Chocolate Banana Custard Pie

1 cup plain flour

80 g butter

1 egg

2tbsp sugar

1/3 cup custard powder

1/4 cup sugar

2 cups milk

3 bananas

100g dark chocolate

1tbsp plain yogurt

1. Using a mixing bowl, add the flour, sugar and butter and rub together until they look like breadcrumbs. Add the egg and knead it until it forms a smooth dough. If it gets a bit sticky just add a bit more flour. 

2. Preheat the oven to 180C. Grease a 23cm pie dish and roll out the dough to fit the pie dish. You can place a layer of greaseproof paper and some beans or rice onto the pie dough and bake for 10 mins. Remove and set aside.

3. Using a medium saucepan, pour in the milk and mix in the custard powder and sugar. Stir it continuously and bring to a simmer. Keep stirring so that the custard doesn't stick to the saucepan and remove once the custard is very thick. Leave the custard to cool down for about 10 mins.

4. Slice 2 bananas into thin slices and then place a layer onto the pie crust. Pour the custard over the bananas and then slice the remaining banana and lay them on top of the custard layer. 

5. Gently melt the dark chocolate and when it has melted add the yogurt and stir until combined. Using a spoon to gently drizzle the chocolate over the pie. Put the pie in the fridge to cool down for about 2 hours before serving.

Apple Pie

We were invited over for dinner at a friend's place and I always love to bring over something as a little thank you gift. I just love making pies. Apples pies are my favourite ones to make. Apple filling piled up high and sweet shortcrust pastry with a huge dollop of vanilla ice cream. 

I had actually planned to make this apple pie just the family but when hubby told me about our dinner invitation I immediately thought of saving this pie to share with our friends. 

Apple Pie

180 g butter, cold

2 cups plain flour

2 egg yolks

1/4 cup icing sugar

2-3 tbsp cold water

1 tbsp milk

Filling

10-12 medium granny smith apples

3/4 cup sugar

1/2 tsp cinnamon

1/4 cup sultanas

1. Using a mixing bowl, add flour, icing sugar and cold butter. Rub in the butter until it resembles breadcrumbs. Add the egg yolks and the water and combine until it forms a dough. If the dough is sticky just add some more flour. 

2. Knead it on a lightly floured surface until it is smooth. Divide the dough into half and roll  out the dough to place on a greased 23cm pie dish. I would sometimes just flatten portions of dough on my hand and just roughly cover the pie dish. It gives it a rustic look and I sometimes do it this way to save on rolling out the dough. Set aside the remaining dough and pie dish in the fridge.

3. Filling

Peel the apples and cut them into thick slices. I found this really great apple cutter at Ikea and it just cuts the apple into perfect slices and cores the apple at the same time. Put the apple slices into a sauce pan. Add the sugar and sultanas and heat the pan over med/high heat and constantly stir so that the sugar does not burn. I don't usually add water as I find it makes the pie to watery. You have to constantly stir the apples and you will see that the moisture will come out of the apple and then you will have to cook the apples until the sauce thickens and reduces. Set it aside to cool and when it has cooled down continue with the pie making.

4. Preheat the oven to 180C. Take out the pie dish and remaining dough. Fill the pie dish with the apple filling. Roll out the remaining dough to form a cover for the pie. Seal the edges and poke a few holes with a fork. I usually have some dough left over so I would normally use it to decorate the pie. Brush over the pie with the milk and sprinkle the pie with some cinnamon and sugar. Bake for 30mins or until the pie is golden brown.

Chicken Pie

I've been thinking lately of what sort of snacks I should keep for the kids. Something that would fill the tummy especially after they come home from school. They always seem to want to eat anything in sight and it has to been quick and filling just to tie them over till dinner time. 

So I was thinking back on what I use to like to eat as a kid and I have to say I've always been in love with bread and anything that had some sort of pastry to it. Mum's curry puffs... warm crusty rolls, Danish pastries (yum!) and typical Aussie treats like meat pies and sausage rolls! 

.... Hhhmm PIES!! That's it! I've made meat pies before and so today I made chicken pies... enough for now and some for the freezer.

Chicken Pie

2 chicken leg quarters, skinned, boned and cut into small cubes

1 potato, chopped into small pieces

2 tbsp finely chopped capsicum

2 tbsp finely chopped carrot

8 large shitake mushrooms, sliced thinly

1 medium onion, chopped finely

1 clove garlic, chopped finely

3/4 cup of chicken stock

1/4 cup milk

1/2 cup breadcrumbs

1/2 tsp thyme

salt and pepper to taste

30g butter

1. Melt the butter in a saucepan and saute the onions and garlic. Add the chicken and sprinkle with thyme, salt and pepper. Stir until cooked.

2. Add in all the vegetables and stir well. Pour in the chicken stock and milk and bring to the boil, simmer and cover for 10-15 mins. 

3. Add the breadcrumbs and cook until the sauce thickens. It should be thick and creamy. Remove from heat and set aside.

Shortcrust Pastry

2 1/2 cups plain flour

100 g butter, chilled and chopped roughly

1/2 cup cold water

1. Place the flour in a large mixing bowl and add the chopped butter. Rub in the butter until is resembles breadcrumbs. 

2. Add in the cold water and knead into a ball. It might get a bit too sticky but just work it until it's smooth. Wrap it in cling wrap and place it in the fridge for 30 mins. I normally put it in a plastic kitchen bag as it's easier to handle than using a wrap.

3. Roll the dough onto a floured surface and use the pie cutters or shape it to fit the pie moulds (if you're using pie moulds in the oven).

Pie making

1. Preheat the pie maker for about 8mins or until the light switchesoff OR preheat oven for 180C.

2. Layer the pie moulds with the shortcrust pastry and fill with the chicken filling (about 1/2 cup or more). Don't over fill the pie as it will eventually ooze out at the side!! Cover with the pastry top and seal the edges.

3. Cook in the pie maker for about 8 mins or until the top is browned. I lost my pie cookbook that can with the pie maker so i just check to see if it has browned, all depending on what pastry you use.

For the oven you can egg wash it if you like. Bake it in the oven for about 10-15mins or until it browns.

Meat Pie on a bed of Mash

Feeling a little homesick for an Aussie Meat Pie...... 

So for tonight's dinner I dusted off the Breville pie maker and put together my version of a meat pie, which is similar to my Cottage Pie with a twist on the presentation.

It's been years since I had a meat pie, not the party pies or the mini-pies but a  real hearty pie. The last one I had was about 6 years just outside of the Capital Theatre, down at Haymarket  from Harry's Cafe De Wheels. A Harry's "Tiger" meat pie, mashie peas, mash and tons of gravy!!! ....a real touristy thing but real meat pie icon.

I clearly remember that day because it was also the day of the BIRDs, the day that Ash would remember too.....Here we were eating our pies in the park and down came this huge flock of pigeons and seagulls surrounding us, all chanting like in Nemo, "Mine, MIne, Mine"..............and till this day my daughter can't stand the sight of birds!!

Now with this recipe I also made the shortcrust pastry but you can use supermarket ones or even bread, which I sometimes do for a quick pie.

Meat Pie on a bed of Mash

300 g beef mince

1 medium onion, finely chopped

1 clove of garlic, chopped

1 tsp worcester sauce

1 tsp light soy sauce

2 tbsp tomato sauce

1/2 cup tomato puree

1 cup water

1/4 cup red wine

2 tomatoes, chopped roughly

1/2 cup frozen peas

1/2 cup shitake mushrooms, sliced thinly and chopped

ground cracked pepper

sea salt to taste

1 tbsp vegetable oil

1. Heat the oil in a saucepan, add onion and garlic to saute. Add the mince meat and gently stir until browned.

2. Add the worcester sauce, soy sauce, tomato sauce, tomato puree, pepper and stir. Add the chopped tomatoes, mushrooms, peas, tomato puree, wine and water. Bring to the boil, simmer covered for about 15mins, until the tomato has soften and add salt to taste. 

3. Remove the filling and cool. You can use this meat sauce to disguise a lot of vegies for the kids and they wouldn't know it!!

Shortcrust Pastry

1 1/2 cups plain flour

90 g butter, chilled and chopped roughly

3 tbsp cold water

1. Place the flour in a large mixing bowl and add the chopped butter. Rub in the butter until is resembles breadcrumbs. 

2. Add in the cold water and knead into a ball. It might get a bit too sticky but just work it until it's smooth. Wrap it in cling wrap and place it in the fridge for 30 mins. I normally put it in a plastic kitchen bag as it's easier to handle than using a wrap.

3. Roll the dough onto a floured surface and use the pie cutters or shape it to fit the pie moulds (if you're using pie moulds in the oven).

Pie making

1. Preheat the pie maker for about 8mins or until the light switches off OR preheat oven for 180C.

2. Layer the pie moulds with the shortcrust pastry and fill with the meat filling (about 1/2 cup or more). Don't over fill the pie as it will eventually ooze out at the side!! Cover with the pastry top and seal the edges.

3. Cook in the pie maker for about 8 mins or until the top is browned. I lost my pie cookbook that can with the pie maker so i just check to see if it has browned, all depending on what pastry you use.

For the oven you can egg wash it if you like. Bake it in the oven for about 10-15mins or until it browns.

4. Serve it on a bed of mashed potatoes, topping it off with tomato sauce.

Meat Pie on a bed of Mash (I would have loved  to put mashie peas on the pies but the kids would never eat it)

Mashed Potatoes

This is one of the few cooking tips that my hubby taught me!! Microwaved mashed potatoes.

about 6-7 large potatoes, thoroughly washed and scrubbed

30 g butter

1 1/2 - 2 cups of warm milk

2 tbsp parmesan cheese

salt and pepper to taste

1 microwaveable pie dish (I use a pyrex pie dish)

1. Wash and scrub the potatoes. Prick the potatoes with a fork, making sure it's thoroughly poked. This will release the steam and won't let the potatoes explode in the microwave!!!

2. Arrange the potatoes in a microwave pie dish, cover with a microwaveable cover with a vent for 12mins on high.

3. Remove from the microwave and use a fork and knife to peel off the skin.

4. Place the potatoes in a large bowl and mash it with a potato masher or fork. Add the butter, cheese and stir. Gradually add the milk and pour as much as you need for the right texture of mash. Add salt and pepper to taste.

I would sometimes use a Desiree (red) potato and leave the skin on for a rough mash. The kids can get a little fussy over it seeing the skin but it's lots of fibre and I love the rough texture of the mash this way.