Recipe: Strawberry Mille-Feuille Dessert

The first time I had mille-feuille was at Sage Restaurant in KL in 2009 and to date, it is still one of the best, most memorable desserts I've eaten there. Mille-feuille (sometimes called the Napolean) is a flaky, rectangular French pastry with a sweet filling, traditionally comprising of 3 layers of puff pastry, with 2 layers of pastry cream.

One of my favorite versions is the strawberry mille-feuille, which is the one Hubby recreated at home for us. For his strawberry mille-feuille, he used 1 sheet of Pampas puff pastry (a 1-kg pack comes in 6 sheets) which he cut into 1.5"x 4" rectangles and then baked in the oven for about 12-15 minutes until crispy and golden. Because they puff up quite a lot, he sliced them into half each for a nicer presentation. In between the puff pastry, we layered it with Crème Chantilly (vanilla-flavored whipped cream) and fresh Korean strawberries (in season now!).  Dust with icing sugar or snow powder to finish.

Simple to make, but absolutely delicous and elegant looking. Love the light, crisp pastry against the soft, pillowy cream and fresh strawberries.

Strawberry Mille-Feuille
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 13-15 minutes
Makes 6

Ingredients
1 sheet ready-made frozen Pampas puff pastry, cut into 1.5" x 4" (approx.)
250g fresh strawberries, hulled and thinly sliced
Icing sugar or snow powder, for dusting

For the Creme Chantilly
150g whipping cream
1/2 tbsp icing sugar
1 tsp vanilla extract

1. Preheat oven to 200°C (fan-assisted).

2. Cut the puff pastry to size (you will get 9 rectangles), then place onto a baking sheet lined with non-stick baking paper. Place in preheated oven and cook for 13-15 mins or until the pastry is puffed and golden. Remove from oven and allow to cool.Once cooled, carefully slice each puff pastry into half with a sharp knife to make 2 thin pieces (now you have 18 rectangles).

3. Place the whipping cream with icing sugar and vanilla extract in a bowl. Using an electric mixer, whisk until stiff peaks. Put in fridge if not required immediately.

4. To assemble, place one piece of pastry in the centre of the plate, then top with some of the cream mixture. Lay some sliced strawberries on top of the cream, then top with another piece of pastry. Repeat with more cream and strawberries, then top with final piece of puff pastry. Dust with icing sugar or snow powder and serve.

Dust with icing sugar or snow powder to finish

Note: Leave the puff pastry to thaw for 5mins, then cut to size. It is quite difficult to work with once it has completely thawed.

* I am linking this to Bake-Along #73 (Theme: Mille Feuille) hosted by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake For Happy Kids.



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Recipe: Spaghetti pasta with garlic butter prawns, crispy bacon and chilli flakes

Last year, my kids were totally crazy about pasta (having pasta every weekend and weekdays too if they can get away with it)... and it looks like this craze will continue in 2015. Other than crispy bacon, my kids also love prawns hence this pasta dish was born.

It is a combination of the Asian-style "garlic butter prawns" as well as Italian aglio olio pasta - a really fantastic fusion pasta dish, I have to say. For the adults, I also added in some dried chilli flakes for the spicy kick. Absolutely delicious!

The kids love this :)

Spaghetti pasta with garlic butter prawns, crispy bacon and chilli flakes
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time: 15 minutes
Serves 4


Ingredients
300-350g spaghetti
1 1/2 tbsp extra virgin olive oil
4 rashers streaky bacon, finely sliced
4 cloves garlic, minced
20 king prawns, peeled and deveined, with tails intact
1-2 tbsp salted butter
1-2 tsp chilli flakes
2-3 stalks parsley, roughly chopped
8-10 sweet basil leaves, thinly sliced
Salt and freshly ground pepper
Parmesan cheese, to garnish



1. In a pot of salted water, cook the spaghetti pasta according to pack instructions, about 8-10 minutes until al dente. Remove from heat and drain, run under cold water to stop from cooking further.

2. Heat the olive oil in frying pan on medium high heat. Add bacon and cook for 3-4 minutes, until crispy and golden brown. Remove and set aside.

3. In the same pan, melt the butter and then add the garlic and cook for another minute until golden brown. Then, add the king prawns and chilli flakes (start with 1 tsp and more if you prefer it spicier), and cook for 1- 1 1/2 minute until the prawns are cooked through. Add the drained pasta, season with salt and pepper as necessary and toss well.

4. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Top with crispy bacon, prawns as well as parsley and basil. Grate Parmesan cheese all over.

Note: You can omit the chilli flakes in Step 3 if serving to kids, then sprinkle in at the end with cheese for those who want it.

*I am submitting this to LTU: Noodles/Pasta hosted by Anne of My Bare Cupboard.


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