Apple of my Pie

Now heres an apple pie recipe that you'll love. Its easy, does not demand too many ingredients and it looks and tastes so impressive that your friends and family will love you for it.

I don't really have a sweet tooth but I'll eat this apple pie any-day. The aroma that emanates from the oven when the pie is almost done is so inviting that my mouth starts to water. Once I even burnt my tongue because I couldn't wait for it to cool down! Tongue burnt, lesson learnt!

It is quite a forgiving recipe in the sense that you can adjust the butter and sugar according to your taste or if you plus/minus an apple, it will still be good.

Short Crust Pastry

Adapted from Le Cordon Bleu

Short Pastries have a crumbly, slightly crisp, texture. Make sure you work in a cool environment when making short pastries and use chilled ingredients. Handle the pastry lightly and as little as possible. Heavy handling results in heavy, or tough, pastry.


Pate Sable - is a rich biscuit-like crust. It is sweeter than Pate Sucree and maybe used as a crust for tarts, or for making plain dessert cookies.

Pate Sucree - is a lightly sweetened pastry enriched with additional egg yolk and flavoured with vanilla. It can be used for tarts and all sweet pastry.

Pate Brisee - is the French equivalent of the classic short crust pastry.

Far East Style Sweet Buns

 I admit I have been a stranger to my own blog recently. Theres just sooo much to do in the kitchen these days that I hardly have time to write recipes.

This morning I made it a point to wake up earlier than usual just to write up this recipe and share it with all you beautiful people who requested for it. And why not! These pillowy soft bread formula should be in every bakers repertoire of recipes.

Anyone who bakes regularly will tell you that bread baking isn't exactly rocket science but it sure is a lengthy process. Writing about it is just as lengthy. So without further ado I give you the ultimate soft bread recipe. Adapted from various Far East Recipes

Makes 16 buns