Nastar Cookies / Pineapple Tart Cookies

2 times in a week I baked this cookies, first of all because the pineapple in store near by was crazy cheap .  Without hesitation I bought 5 of them, peel, granted and made pineapple jam since everyone loves eat bread with pineapple jam over the weekend.  Off course, I used some of them for my pineapple tart cookies .


Wanna try to make your own ? I adapted recipe from my blogger buddy, Annita..  thanks for the recipe dear ..

Nastar Cookies
350 gram unsalted butter, room temperature
100 gram sweet condensed milk
2 egg yolks
510 gram all purpose flour
Egg wash : 1 egg yolk + 2 tsp honey + 1 teaspoon milk

Direction :

Beat together butter and condensed milk until light and fluffy. Add egg, one and a time, beat until well mixed. Slowly add all purpose flour in batches into the mixture, beat until the dough becomes smooth, but not sticky. I find it easier if I just use my hand to incorporate the last batch of flour into the dough.

Scoop 10 gram of dough and make a round ball. Repeat until dough is used up.

Prepare 2 baking sheets, each lined with a parchment paper.

Flatten each dough, place the pineapple jam filling at the center, gather the edges of the dough and wrap the filling with the dough. Roll into a round ball, then place on prepared baking sheet. Repeat for the rest of dough and jam filling.

Mix egg yolk, honey and milk together to make the egg wash. Brush the top of cookies with egg wash.

Preheat oven to 300 Fahrenheit. Bake the cookies for 30-40 minutes until golden brown.

Let the cookies cool completely before storing them in nice looking jars.

Pineapple jam

1 ripe pineapple, flesh only

1 cinnamon stick (optional)

3 cloves (optional)

200 gram brown sugar, or to taste

Directions :

In a food processor/blender, puree pineapple. Transfer pineapple puree into a heavy bottom pot along with cinnamon stick, cloves, brown sugar .Turn on heat to medium and cook until boiling,

Reduce heat to a simmer and continue cooking until the jam is really thick. Add more sugar if needed. Near the end, be sure to stir and scrap frequently to prevent burning.

Transfer jam to a mixing bowl to cool. Keep in refrigerator . Make this pineapple jam ahead of time, and let in room temperature before you using it

Lemon Curd

It easy to find a great lemons in market this time , For me lemon is so cute .. ! love the colour, love the aroma , interesting ^__^ Two days ago I went to market and bought some of them, well .. didn't have any idea what I want to do with many lemons till I feel craving of piece of Pie .. ! Tadaaaaaaaaa, finally I made a jar of lemon curd and than next day I made lemon-curd pie ..


To finishing touch I put all that lemon curd into the jar and wrap with a piece of fabric and rope, look great and you know what ?? you can get the idea to give your friend something that you make from your own kitchen without spending much money but still look nice

Click is my first blog event that I'm participating regularly. I have never had any experience in blog event before.

My lovely friend has encourage me to do this since She saw my picture at my Multiply Page a couple days ago. *Thank you , dear to encourage me every time :-) * For me this is so much fun, and challenge me practice to take a picture better and better everyday

This picture below is my entry to Click Event: Yellow hosted by Bee and Jai. And for Bri, be strong .. this is for you

Young At Heart ©Charlie F. Kane

I hope that time treats you well,

I hope that your dream will come true,

I hope that Fate looks after you

And I hope you remain young at heart.

I hope that you are never without,

I hope that your smile stays on,

I hope you will always remain strong

And I hope you remain always young at heart.

I hope you will have courage

I hope love will always find you Even if it is not me with you,

And I hope you will remain young at heart.

I hope your smile will stay so beautiful,

I hope that age looks after you hope you never wish to fade away

And I hope you will remain so young at heart.

Lemon Curd Recipes :

5 egg yolks

1 cup sugar

4 lemons, zested and juiced

1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.

Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.

Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.

Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.

Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.

Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Source : Alton Brown

Strawberry Jam

Almost Summer ... !! yihaaaaaa.. , since I came from a tropical country.. I love summer most than winter time ^__^ , and another reason is easy to find fruits-street vendor .. ayayayay, always feel good walking between fresh fruits basket. A couple days ago, I went to Fresh Market and bought so many kinds of fruits .

I started to made fruits jam, off course I love to make my own jam than I buy from grocery store. Easy, Cheap and without using pectin, is mean more healty! This time I made Strawberry Jam, The jam is so soft, spreadable and delicious.

INGREDIENTS
1 Kg (1.000 grams) fresh strawberries, hulled
800 g white sugar
60 ml lemon juice

DIRECTIONS
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry or if you like you can just cut 4 every strawberry.

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F.

Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.