My first French Tarte

November 22, 2010

I was a bit moody today. Too busy at work and got bored of people around. So I decided to treat myself well for a dinner (even if I am alone…who cares).

I brought home some cheese, fresh eggs and 50% discount spinach.


200 g baby spinach

200 g broccoli (mine one was old and a bit yellow). chopped in small pieces

1 onion finely chopped

2 tbs olive oil

100 ml milk

3 small eggs

100 g Roquefort (French Blue cheese), crumbled

salt and pepper

tarte dough (from the closet supermarket)

Lets start!

1. fry onion in olive oil until soft

2. add broccoli stir until 70% cooked remove from the pan

3. add a bit of oil and stir in the spinach fry until wilt, remove from the pan without water

4. beat eggs, add milk, a pinch of salt and pepper, add roquefort mix

5. grease tarte form with butter or olive oil (spread over with a bit flour)

6. spread the tarte dough over the form, trim

7. spread the broccoli and spinach over the tarte dough

8. pour in the egg mix and spring salt and pepper (but not too much, cheese is a already salty)

9. bake in the pre-heated oven at 170°C for 45 mins

While waiting, you may search for a bottle of good red wine in your cellar.

I got Bordeaux 2008 (won the gold medal in 2010). It was a good one. Not fruity at all, but also not very dry with very light sweet taste remains on your tongue. I bought it by chance, need to stock some more.



Do you know there is Thai dessert called “Floating Lotus”?

November 21, 2010

Yesterday I invited a friend over for a dinner. We are two Thais in Tours who are so fond of cooking. I did not know what shall we have for the main dish. I only knew that the dessert would be “Floating Lotus” or “BuaLoi” in Thai.

BuaLoi is the traditional dessert from Thailand. From how it looks clearly it is influent by Chinese cuisine and with the sweet coconut soup, surely there is sweet Indian touch as well.

BuaLoi was my favorite dessert in my childhood. It was fun to prepare the dough and shape them in small balls. The most exciting time was when we boil them and wait to see these small white balls floating up one by one. Shall we start now?


150 g glutinous rice flour

150 g steamed taro

300 ml coconut mile

200 g sugar

Lets start

1. Mix the flour together with smashed steamed taro. If it is too dry, you can add a bit of water. Keep mixing it until it is very smooth.

2. Now we get it in off white or gray color, but it is fine if you wanted your BoaLoi a bit colorful

3. Suggestion, you can use natural color if you have in your kitchen. Otherwise, you can use color from vegetables or fruits

Pumpkin = yellow

Rootbeet=pinky red

Rooibos tea=pale orange (I used this)

Pandanus leaf= green

4. Divide your base dough and mix with colorants as you like, mix well

5. Make small balls at the size of your little fingure

6. Boil 1.5 l of water

7. Pour the balls in, wait until they float up

8. remove them out of the water

9. Mix 150 ml of coconut mile with 150 ml water

10. Heat it up and add sugar and a pinch of salt

11. When it start to boil add the rest of coconut milk and bring it to boil

12. add BuaLoi balls and turn off the heat immediately

13. Do not keep too long on heat as the coconut cream will separate from water

BuaLoi is great for the winter. We serve it warm. Sweet and soft texture of BuaLoi will warm up your stomach well.