Thermomix Sourdough Pizza Crust

10.11.19

I have been using my sourdough starter more than usual lately but often for tried and true recipes, like bread or waffles.
Today before dropping my son off at soccer, I realized I forgot to prepare dinner. I was thinking of what I have in the pantry and refrigerator when I remembered that I have not made pizza in a while.

So a few minutes before leaving, I mixed this dough in the Thermomix, drove the to practice, stayed a little to walk our dog around the park, then drove back home to prep our pizza dinner. The dough has risen perfectly by then so all I did was roll and stretch it to fit the pizza pans and then top with sauce, cheese, sausages, and pepperoni and baked. My husband and son came home right as I was topping the dough with cheese. Perfect Friday dinner with a salad!

*I did not let the dough rest after shaping, adding the toppings right away and I had a thin, crisp, cracker like crust. If you prefer it more bread like, let rest for 30 minutes after shaping, but before topping.*

  • 1 cup sourdough discard starter
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 2 1/2 cups “00” flour or unbleached all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon instant yeast, optional

Place all ingredients in the thermomix bowl and set to 3 minutes/Knead.

*to make without the Thermomix: place starter and water in a large bowl. Mix well. Add oil, flour, salt, and yeast if using. Mix well until a ball forms then knead in the bowl for 10 minutes, until the dough is smooth. Continue with the recipe.*

Let rise until double, 2 to 5 hours, depending on how strong your starter is, and if you used the additional yeast.

Remove dough from bowl onto a floured surface. Pour some olive oil in your palm and divide dough in half to make 2 14-inch pizzas. Pat the oil all around the dough as you shape it into balls. Cover and rest for 10 minutes.

Grease pans with olive oil. Roll or stretch dough balls to the size of the pizza pans. Transfer to pans and stretch to fit.

Brush edges of the dough with olive oil, top with whatever sauce, cheese, and toppings you like and bake at 550F for 8-15 minutes until bubbly, browned, and toppings are cooked through.

Enjoy it hot!

Thermomix Pizza Crust

  • Servings: 3-5
  • Difficulty: easy
  • Print

An easy to make pizza crust using the Thermomix.

Ingredients

1 cup sourdough discard starter

1/2 cup water

2 tablespoons olive oil

2 1/2 cups “00” flour or unbleached all purpose flour

1 teaspoon salt

1/2 teaspoon instant yeast, optional

Directions


Place all ingredients in the thermomix bowl and set to 3 minutes/Knead.

Let rise until double, 2 to 5 hours, depending on how strong your starter is, and if you used the additional yeast.

Remove dough from bowl onto a floured surface. Pour some olive oil in your palm and divide dough in half to make 2 14-inch pizzas. Pat the oil all around the dough as you shape it into balls. Cover and rest for 10 minutes.

Grease pans with olive oil. Roll or stretch dough balls to the size of the pizza pans. Transfer to pans and stretch to fit.

Brush edges of the dough with olive oil, top with whatever sauce, cheese, and toppings you like and bake at 550F for 8-15 minutes until bubbly, browned, and toppings are cooked through.

Enjoy it hot!

Here are the links to the 14 inch pizza pans that I use in the home oven.

Cuisinart Chef’s Classic Nonstick Bakeware 14 inch Pizza Pan:

Wilton Perfect Results Nonstick Pizza Crisper Pan 14 inch Pizza Pan:

Raisin, Walnut, and Cinnamon Swirl Sourdough Batard

This recipe is a variation of the sourdough boule recipe. The raisins and walnuts give it enough sweetness and flavor to enjoy on its own. Of course, with butter and jam it is even better!

Ingredients:

1 cup raisins

1 cup walnuts

1/2 cup starter

3 cups water

8 cups bread flour, plus more for dusting

1 tablespoon salt

melted butter or water

2/3 cup brown sugar

4 teaspoons good quality ground cinnamon

Procedure:

Soak raisins and walnuts in enough water to cover.

Mix starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.

Drain the raisins and walnuts well and knead into the dough. Cover and let rise overnight.

Divide the dough into two and turn out onto a floured board. Working with one at a time, stretch out the dough to a rectangle, about 16×8 inches. Brush with melted butter or plain water. Mix together brown sugar and cinnamon in a small bowl and sprinkle evenly on the dough. Roll up, from the short end, pinching edges to seal as you go along.

Place in a flour dusted banetton. Repeat with the other half.

Cover and let rise for an hour, until puffy.

Preheat oven to 450F. Cut a piece of parchment bigger than your banetton. Place the parchment over the dough and invert onto your hand. Place on the counter and score 3 times, using a razor, or a lame. Place into a dutch oven, cover and place in the middle rack of the preheated oven. Bake for 20 minutes covered, then 35 minutes more uncovered.

Place on a wire rack to cool. Cool completely before slicing.

Raisin, Walnut and Cinnamon Sourdough Batard

  • Servings: 6-8
  • Difficulty: easy
  • Print

A delicious variation for the basic sourdough boule recipe. This yield loaves that are just sweet and flavorful enough to enjoy on its own.

Ingredients

1 cup raisins

1 cup walnuts

1/2 cup starter

3 cups water

8 cups bread flour, plus more for dusting

1 tablespoon salt

melted butter or water

2/3 cup brown sugar

4 teaspoons good quality ground cinnamon

Directions

Soak raisins and walnuts in enough water to cover.

Mix starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.

Drain the raisins and walnuts well and knead into the dough. Cover and let rise overnight.

Divide the dough into two and turn out onto a floured board. Working with one at a time, stretch out the dough to a rectangle, about 16×8 inches. Brush with melted butter or plain water. Mix together brown sugar and cinnamon in a small bowl and sprinkle evenly on the dough. Roll up, from the short end, pinching edges to seal as you go along.

Place in a flour dusted banetton. Repeat with the other half.

Cover and let rise for an hour, until puffy.

Preheat oven to 450F. Cut a piece of parchment bigger than your banetton. Place the parchment over the dough and invert onto your hand. Place on the counter and score 3 times, using a razor, or a lame. Place into a dutch oven, cover and place in the middle rack of the preheated oven. Bake for 20 minutes covered, then 35 minutes more uncovered.

Place on a wire rack to cool. Cool completely before slicing.


Sourdough Boule

Sourdough….I just can’t stop making breads using my starter. Easy ones that taste wonderful are my go to right now. It’s still amazing to me what flour, salt, and water can do when given time!

This recipe makes 2 loaves. Feel free to halve everything if you want to only make 1 loaf. Or you could prepare the dough, then divide into two and make 2 different breads, one filled, one plain, like I usually do.

Remember to start the evening before as the dough needs to rest overnight to develop it’s structure and flavor. This doesn’t require much hands on time but a lot of resting/proofing time. Work it around your schedule, refrigerating the dough if you have to delay baking more than an hour after shaping, up to 8 hours. It’s all well worth it.

1/2 cup starter

3 cups water

8 cups bread flour, plus more for dusting

1 tablespoon salt

Mix the starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.

Lightly shape into a ball by pulling the sides in, and rotating the dough 1/4 turn. Do this 4 times, and cover again with a dishcloth or plastic wrap. Leave at room temperature overnight, until doubled in size.

Turn the dough out onto a floured surface. Divide into 2 equal parts.

Working with one half at a time, dimple the dough using your floured fingers. Shape into a ball again and roll the dough with both hands to create a taut surface.

Place the dough, seam side up, into a bowl lined with a towel that is sprinkled generously with flour. Cover and let rise until double, about 1 hour.

*You could also refrigerate the dough, covered, if you are not yet ready to bake, for at least 2 hours. Remove from the refrigerator right before preheating the oven.

Preheat oven to 450F. Remove the cover from your dough and place a big piece of parchment paper over your dough. Invert the bowl carefully onto your hand. Place on the counter and rub dough lightly with flour. Score using a lame or a razor blade. Place into the dutch oven, cover, and place in the oven. Bake for 20 minutes, uncover then bake for another 20-25 minutes. Remove from dutch oven and cool completely on a wire rack.

Sourdough Boule

  • Servings: 2 loaves
  • Difficulty: easy
  • Print

One of the easiest Sourdough Boule recipe ever, you just have to remember to start it the night before. A versatile recipe, you can use this as a base for filled batards too!

Ingredients

1/2 cup starter

3 cups water

8 cups bread flour, plus more for dusting

1 tablespoon salt

Directions

Mix the starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.

Lightly shape into a ball by pulling the sides in, and rotating the dough 1.4 turn. Do this 4 times, and cover again with a dishcloth or plastic wrap. Leave at room temperature overnight, until doubled in size.

Turn the dough out onto a floured surface. Divide into 2 equal parts.

Working with one half at a time, dimple the dough using your floured fingers. Shape into a ball again and roll the dough with both hands to create a taut surface.

Place the dough, seam side up, into a bowl lined with a towel that is sprinkled generously with flour. Cover and let rise until double, about 1 hour.

*You could also refrigerate the dough, covered, if you are not yet ready to bake, for at least 2 hours. Remove from the refrigerator right before preheating the oven.

Preheat oven to 450F. Remove the cover from your dough and place a big piece of parchment paper over your dough. Invert the bowl carefully onto your hand. Place on the counter and rub dough lightly with flour. Score using a lame or a razor blade. Place into the dutch oven, cover, and place in the oven. Bake for 20 minutes, uncover then bake for another 20-25 minutes. Remove from dutch oven and cool completely on a wire rack.


Guava and Cheese Pastry (Pastelitos De Guayaba Y Queso)

Triangle shaped pastries

I first tasted this from a Cuban bakery/cafe. Portos always has a long line at their stores, and for a good reason – everything tastes so good. Their cheese roll is a must try! However I personally like the one with guava and cheese. Guava cuts through the creaminess of the cheese filling but complements it perfectly!

This treat is super easy to make using premade puff pastry! (And I added a variation that is even easier at the end of this post!) Feel free to substitute home made puff pastry if you have time. I keep a box or two of these in the freezer most of the times so I can make pastries at a moment’s notice.

Guava paste is readily available at Latin/Hispanic groceries. If you cannot find any, try the link below.

Ingredients:

2 sheets frozen puff pastry dough (17.25 oz package), thawed

9 oz cream cheese, room temperature

1 tablespoon sugar

1 teaspoon lemon juice

1/4 teaspoon orange water, optional

9 oz guava paste, cut in pieces

1 teaspoon lemon or orange juice

1 egg, beaten with 1 tablespoon water

These are everything you’ll need.

Procedure:

Line 2 baking sheets with parchment paper as the guava paste is STICKY.

In a bowl, beat cream cheese, sugar, lemon juice, and orange water if using. Make sure it is well mixed.

In another bowl, beat together guava paste, lemon or orange juice until smooth. You can also use a hand blender, or a blender.

Roll one puff pastry to a 12 inch square. Cut into 9 pieces. Place 1 tablespoon cream cheese mixture and 1 tablespoon guava mixture in the middle. Brush edges with beaten egg and fold to form a triangle, rectangle, or square. Use a fork to seal the edges. Place on prepared baking sheets.

Repeat with remaining sheet of puff pastry. Brush pastry tops with egg wash. Sprinkle with sugar if desired.

Preheat oven to 400F. Refrigerate pastries for about 30 minutes while the oven preheats.

Bake for 20-25 minutes at 400F, rotating pans after 10 minutes.

THE EASIEST WAY: This will make good enough pastries but the cheese and guava paste will not be gooey. If you have extra time, zap the guava paste in a microwaveable bowl for a few seconds, until softened, and stir well. Stir the room temperature cream cheese until soft too.

You’ll only need:

1 package puff pastry, thawed

1 bar guava paste

1 bar cream cheese, at room temperature

Unfold puff pastry, roll into 12 inch squares and cut into 18 squares total.

Cut guava paste into 1/4 inch pieces, slightly smaller than the puff pastry squares. Do the same with the cream cheese.

Place a piece of guava paste on top of HALF of the puff pastry, then place a small piece of cream cheese over the guava paste.

Place the remaining puff pastry over the filled ones and seal edges using a fork.

Preheat oven to 400F. Refrigerate pastries while oven preheats.

Bake 20-25 minutes, rotating pans halfway through.

Square shaped ones

Guava and Cheese Pastry(Pastelitos de Guayaba Y Queso

  • Servings: 8-16
  • Difficulty: easy
  • Print

Very easy to make yet so delicious and beautiful, this will be a favorite at your home too.

Ingredients

2 sheets frozen puff pastry dough (17.25 oz package), thawed

9 oz cream cheese, room temperature

1 tablespoon sugar

1 teaspoon lemon juice

1/4 teaspoon orange water, optional

9 oz guava paste, cut in pieces

1 teaspoon lemon or orange juice

1 egg, beaten with 1 tablespoon water

Directions

Line 2 baking sheets with parchment paper as the guava paste is STICKY.

In a bowl, beat cream cheese, sugar, lemon juice, and orange water if using. Make sure it is well mixed.

In another bowl, beat together guava paste, lemon or orange juice until smooth. You can also use a hand blender, or a blender.

Roll one puff pastry to a 12 inch square. Cut into 9 pieces. Place 1 tablespoon cream cheese mixture and 1 tablespoon guava mixture in the middle. Brush edges with beaten egg and fold to form a triangle, rectangle, or square. Use a fork to seal the edges. Place on prepared baking sheets.

Repeat with remaining sheet of puff pastry. Brush pastry tops with egg wash. Sprinkle with sugar if desired.

Preheat oven to 400F. Refrigerate pastries for about 30 minutes while the oven preheats.

Bake for 20-25 minutes at 400F, rotating pans after 10 minutes.


For the Goya guava paste used in this recipe, click on this link if you cannot find it locally.

Miniature Pecan Nut Cups

09/24/19

This was a favorite recipe during my time at UCLA Medical Center, Brentwood Annex. The most amazing thing about my job there was, although professionally we were all scientists and laboratory staffs, everyone was a great cook/baker too!
We made every excuse to have a potluck and everyone from the manager (at that time was Paul Colonna) down, would make something delicious! We share recipes freely and often have copies ready for when anyone asked. We even had recipes compiled into booklets that were handed out for free!

I was lucky to be there when the second edition came out in 2006. Even luckier because my work spouse, Loraine Yokote, lent me the original cookbook from 1993 so I could photocopy it. Yes, our photocopier has seen a lot of recipes go through it! 😊

1993 edition. Photo sent to me just today by my now retired friend, Loraine.
2006 edition
And we were eating…again! James, Alison, me, Loraine, Diana, and Pam. ❤️

I might just go through some favorite recipes from these cookbooks for my next few pages! This brings back happy memories and all the yummy food associated with it!

Today though, we will make Pam Wollenberg’s Mini Pecan Nut Cups! Pam and I shared a vanpool to and from work for a few years, so we have stories and memories galore. The vanpool stories alone is already a lifetime of memories, good and bad! She has since retired and moved all over the place (and I had moved to a new job in 2012), but we still keep in touch.

I adapted this recipe for the Thermomix. The original recipe below is how you can make it without. It is a super easy recipe either way!

The original recipe as it was given out.

Ingredients:

Crust:

1 stick butter

4 oz cream cheese

1 cup flour

Filling:

1 egg

1 teaspoon vanilla

3/4 cup pecans, whole pieces

1 tablespoon butter, softened

3/4 cup brown sugar, packed

1. Crust: Add all ingredients in the Thermomix bowl and set to 6 seconds speed 5. Transfer to a bowl, cover, and refrigerate the crust while preparing the filling.

2. Filling: clean out the bowl, then add all the ingredients, except the nuts, to the bowl and set to 10 seconds speed 5.

3. Add the nuts and set to 3 seconds speed 5, if using big pieces of nuts. If not, start at 1-2 seconds and check the size of the chopped nuts after.

*Filling should look like this, the nuts chopped into small pieces but not ground.*

4. Divide crust into 24 evenly sized balls and place in 24 mini muffin tins.

5. Press onto the bottom and sides of the pan, trying to keep the dough even in thickness.

6. Divide filling equally between the 24 crusts. Bake at 350F for 25-30 minutes.

This recipe is easy to make and tastes very good. I dare you to try and eat just one! 😋

Miniature Pecan Nut Cups

  • Servings: 24
  • Difficulty: easy
  • Print

Ingredients

Crust:

1 stick butter

4 oz cream cheese

1 cup all purpose flour

Filling:

1 large egg

1 teaspoon vanilla extract

3/4 cup pecans

1 tablespoon butter, softneed

3/4 cup brown sugar, packed

Directions

Thermomix method:

  1. CRUST: Place the crust ingredients into the Thermomix bowl. Cover and set for 6 seconds on speed 5. Transfer to a bowl and cover with a plastic wrap. Chill in the refrigerator while you prepare the filling.
  2. FILLING: Clean out the Thermomix bowl and place all the filling ingredients, except nuts, in the bowl. Cover and set to 10 seconds speed 5. Add the nuts, cover and set to 3 seconds, speed 5. *If your pecans are smaller pieces, 1-2 seconds might be enough.*
  3. Remove the crust from the fridge and divide into 24 balls and press onto the bottom and up the sides of 24 miniature muffin cups. Divide the filling evenly to fill all crusts.
  4. Bake at 350F for 25-30 minutes.
  5. Cool on wire racks.

Miniature muffin pans: #ad “As an Amazon Associate, I earn a small commission from qualifying purchases”

Sourdough Starter

I had always wanted to bake with sourdough. I remember a magazine I had a long time ago that had a picture of grapes on top of a flour/water mixture to make a starter. I cannot remember what that magazine was otherwise I will search for and buy it, if only for that page and the recipe!

When my son was in 4th grade learning about the Oregon Trail, we started reading articles about it at home. My interest in sourdough was revived around that time when I read about a century old starter in Oregon, Carl Griffith’s 1847 Oregon Trail sourdough starter, and wanted it immediately. I mean, they say that this is a hundred seventy years old and that is fascinating to me. It survived for so long! I can only imagine baking with the same sourdough they used at that time. I’m sort of a nerd, yes, I am aware of that fact. You can read all about the Carl Griffith’s 1847 Oregon Trail Sourdough Starter here: http://carlsfriends.net

I wondered if I could try and use this as I had been making bread with yeast forever. I am aware that different places would have different strains of local flora, yeasts and bacteria, therefore I wasn’t sure I’ll get the exact thing even if I revived this starter.

I asked a Facebook group “Perfect Sourdough” if anyone was familiar with this. Some were but they mostly encouraged me to just make it as “it would be ready by the time you get the Carl’s starter anyway.”

So I sent for the Carl’s sourdough starter, and at the same time, armed with almost everything I read from that group and online, started my own Rancho Santa Margarita 2017 sourdough! 😊

It took me 5 days total to get a bubbly starter. I placed my container on top of the refrigerator for extra warmth as it was December 14 when I began this little experiment. I used an easy to follow recipe that only ever uses 1 cup flour to 1/2 water to feed the starter.

Preparing your own Sourdough Starter:

Day 1: In a jar, crock or plastic bucket (1 quart is a good size) place 1 cup whole wheat flour(or rye) and 1/2 cup water. Mix well, and cover loosely. Place on top of your refrigerator for 24 hours.

Day 2: Discard top half (about 1/2 cup) of the starter and add 1 cup unbleached all purpose flour and 1/2 cup water to the remaining half in the container. Stir well, cover loosely and leave overnight on top of the refrigerator. *My starter had a crusty, dried out top and that was what I discarded.

Day 3: By now, there will likely be bubbles in the mixture. If so, feed every 12 hours(2x a day), removing half of the sourdough and feeding using 1 cup unbleached all purpose flour and 1/2 cup water each time. If it doesn’t have bubbles, feed just once today.

Day 4-5: Repeat feedings twice a day. On days 4-5 the starter should’ve doubled and bubbled all over. If not, continue feeding twice a day until it reaches this point (days 6-7). My starter was ready on day 5. Lots of bubbles and it doubled in less than 8 hours.

Once it’s ready, remove half of the sourdough and feed it once more. Leave for about 6 – 8 hours and take how much you’ll need for your recipe.

TIPS:

*If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you’ve made enough for your recipe plus 1/2 cup to keep and feed again.

*OR collect the discards in a jar in the refrigerator until you get 1 cup, about 2 feedings.

*If you’ve got nothing but 1 tablespoon left, that’s okay too! This happened to me more than once. Just feed it as usual and watch it spring back to life. This also goes for if you forgot about it for a few weeks. Just scoop out the top portion and get at least a tablespoon to place in a clean jar. Feed with 1/2 cup water and 1 cup flour then leave at room temperature until bubbly.

Maintaining a Sourdough Starter:

Transfer the remaining half of starter to a container. Feed this starter with 1 cup of flour and 1/2 cup water, cover loosely, and let it rest at room temperature for 4-8 hours.

Store this starter in the refrigerator after and feed it regularly: 1 cup flour and 1/2 cup water once a week, after removing half for “discard”. Remember to leave it at room temperature for a few hours after feeding, then store in the refrigerator until needed.

TIP: place a rubber band on the container to mark the starting volume, that way you’ll know when it doubles.

What To Do With Discards:

You do not need to throw way the discard sourdough once your sourdough is ready. There are plenty of recipes online for crackers, waffles, pancakes, pizza, pretzels, etc. that will make use of these dough instead of wasting them.

King Arthur Flour is a great place to find recipes for sourdough and for discards. Link here: https://www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes

Sourdough English Muffins:

https://athomewiththeresa.com/2019/07/06/sourdough-english-muffins/

Sourdough Waffles:

https://athomewiththeresa.com/2019/10/08/sourdough-waffles/

Sourdough Baguettes:

https://athomewiththeresa.com/2019/07/05/sourdough-baguettes/

*My Carl’s Sourdough did arrive about 2 weeks after I started my own starter. It is now my dehydrated back up in case something goes wrong with the one I am using. I just don’t think I can take care of 2 different sourdoughs as I don’t bake everyday.*

Sourdough breads
Waffles

Sourdough Starter

  • Difficulty: easy
  • Print

An easy to follow tutorial to grow your own sourdough starter at home!

Directions

Day 1: In a jar, crock or plastic bucket (1 quart is a good size) place 1 cup whole wheat flour(or rye) and 1/2 cup water. Mix well, and cover loosely. Place on top of your refrigerator for 24 hours.

Day 2: Discard top half (about 1/2 cup) of the starter and add 1 cup unbleached all purpose flour and 1/2 cup water to the remaining half in the container. Stir well, cover loosely and leave overnight on top of the refrigerator.

Day 3: By now, there will likely be bubbles in the mixture. If so, feed every 12 hours(2x a day), removing half of the sourdough and feeding using 1 cup unbleached all purpose flour and 1/2 cup water each time. If it doesn’t have bubbles, feed just once today.

Day 4-5: Repeat feedings twice a day. On days 4-5 the starter should’ve doubled and bubbled all over. If not, continue feeding twice a day until it reaches this point (days 6-7). My starter was ready on day 5. Lots of bubbles and it doubled in less than 8 hours.

Once it’s ready, remove half of the sourdough and feed it once more. Leave for about 6 – 8 hours and take how much you’ll need for your recipe.

TIPS:

*If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you’ve made enough for your recipe plus 1/2 cup to keep and feed again.

*OR collect the discards in a jar in the refrigerator until you get 1 cup, about 2 feedings.

*If you’ve got nothing but 1 tablespoon left, thats okay too! This happened to me more than once. Just feed it as usual and watch it spring back to life. This also goes for if you forgot about it for a few weeks. Just scoop out the top portion and get at least a tablespoon to place in a clean jar. Feed with 1/2 cup water and 1 cup flour then leave at room temperature until bubbly.

Maintaining a Sourdough Starter:

Transfer the remaining half of starter to a container. Feed this starter with 1 cup of flour and 1/2 cup water, cover loosely, and let it rest at room temperature for 4-8 hours.

Store this starter in the refrigerator after and feed it regularly: 1 cup flour and 1/2 cup water once a week, after removing half for “discard”. Remember to leave it at room temperature for a few hours after feeding, then store in the refrigerator until needed.

#ad “As an Amazon Associate, I earn a small commission from qualifying purchases”

For the container I use to keep my sourdough, check out this Cambro 1 quart with lid:

Happy World Egg Day!

I never knew such a day existed until today. However, I am not surprised as there is a “DAY” for almost everything nowadays. Coffee day, donut day, chocolate chip cookie day…

I was informed by a fellow blogger (ChirpyHome.com – thank you!) that October 11 is World Egg day and he asked if I intended to write about it. He was nice enough to send me a link to a really well written article on eggs. Link of the article: https://www.breakingasia.com/taste/the-ultimate-guide-to-the-eggs-of-asia/ And so here is this post!

I grew up in Asia and I am quite familiar with most of the eggs featured in the article. Some I love (salted duck eggs and ramen eggs!), some I never heard of (adobo eggs – must be new!), some I tried but not really liked (poor baby ducks – balut).

One way I loved eating eggs when I was young was raw, scrambled with soy sauce and poured over hot, just cooked white rice. Now that was before I knew what I know now. But it was good times! Sometimes ignorance can be bliss!

For this article, I thought about featuring a recipe I love from the Philippines that features eggs – EGG PIE! I also thought about writing about different ways scrambled eggs are prepared (my favorite is tamago yaki!). I even played with the idea of featuring different recipes using salted duck eggs…

Egg Pie!

I have exactly 7 days before October 11 (“today” is actually Friday, October 4) so I think I will have enough time to try out a couple of recipes and post that. To be continued…as I go to to the kitchen to think about eggs.

In the meantime, I found these line up of Asian style scrambled eggs for you to try! They all look so delicious!

Japan: Tamagoyaki! Sweet and savory, this rolled egg omelette is my favorite. You’ll find it on top of nigiri, or in a sushi, or in a bento box. It uses a special rectangular pan specifically for this dish. I like to eat it for breakfast with rice or toasted bread.

Philippines: Scrambled egg with “ginisa” ingredients – garlic, onions, and tomatoes. It is usually served with fried rice and banana catsup(banana sauce).

Korea: Gyeranmari is similar to the Tamagoyaki but less sweet and most of the time has extras like veggies, seafood, etc. They also use the special pan to roll up the egg. Sometimes served with catsup.

China: This scrambled eggs flavored with sesame oil, shao xing wine, tomatoes, and ginger is the Chinese version. It is often served with rice and topped with scallions.

Vietnam: Scrambled eggs flavored with fish sauce, ginger, and tomatoes will surely wake up your tastebuds! I like the taste of fish sauce and yes, my Vietnamese co workers always tells me that that is the secret for all the yummy food they have.

So for my featured recipe, Egg Pie it is!

I remembered buying this from bakeries in the neighborhood and in rural areas. It almost always tastes the same. I love the custardy filling (I’m biased as another favorite sweet is flan!), and the caramelized brown top.
This is an easy to make recipe and I tried to stay true to what ingredients they likely used in the Philippines. However, I used my Thermomix to make it faster and easier.

CRUST:

5.5 oz all purpose flour

2.5 oz unsalted butter, cut into little pieces

1/2 teaspoon salt

2 oz cold water

FILLING:

4 large eggs

1 can (11.5 oz/340ml360g) evaporated milk

1 can (13.76oz/390g)sweeneted condensed milk

2 teaspoons vanilla extract

Make the crust:

1. Place the flour, butter, salt, and water into the Thermomix mixing bowl. Mix 20 sec/speed 4. Remove pastry from bowl and form into a flattened ball.

*To make without the Thermomix: Place flour and salt in a bowl and cut in butter using a fork or rub into the flour using your fingers. Pour in water and mix to form a ball. Continue with the recipe.

2. Roll out the crust on a floured board to fit a 9 inch pie plate. Poke holes with a fork and refrigerate for 15-30 minutes. Preheat oven to 400F. Place a parchment sheet over the pie crust and place pie weights on top (or rice, or beans). Bake for about 10 minutes, while preparing filling.

My trusty pie plate is around 25 years old!

Make the filling:

3. Clean out the Thermomix bowl. Separate one egg and set the white aside in a small, clean bowl. Place 3 whole eggs and 1 egg yolk in the Thermomix bowl and add the evaporated milk, condensed milk, and vanilla extract. Set to 30 sec/speed 5, turning the speed up gradually.

*To make without the Thermomix: In a large mixing bowl, place 3 eggs and 1 egg yolk. Add the evaporated milk, condensed milk, and vanilla extract. Beat with a mixer until well blended. Continue with the recipe.

4. Beat the egg white that was set aside until soft peaks form. Fold it into the egg/milk mixture until no large lumps remain. This will give your pie the browned top.

Beat eggwhites to soft peaks.

5. Remove pie crust from the oven and carefully remove the pie weights and parchment. Pour the filling into the crust and carefully return to the oven. Bake at 350F for 15 minutes, then at 325F for 30 more minutes, or until a knife inserted in the filling comes out clean.

The egg/milk filling in the pre baked crust.

6. Cool completely on a wire rack before cutting.

Puffy top

NOTE: Top will be puffy in when you take it out of the oven. It will sink back in after a few minutes.

After cooling the top slightly collapses.
Enjoy!

VARIATION: To make ube or taro flavored egg pie, add 1 tablespoon McCormick Ube flavoring. Check the link below! #ad “As an Amazon Associate, I earn a small commission from qualifying purchases”

Extra recipe: Egg Sandwich

This one is so easy but I got a few moms asking how to make it, so I’ll just add it. This is how my mom makes Egg Sandwiches so it’s how I make mine too.

You’ll need:

6 hard boiled eggs, shelled

1/3 cup mayonnaise (or more to suit your taste)

salt and pepper to taste

Sliced bread

If you make this is the Thermomix, just place all ingredients in the mixing bowl, cover and set to 10 seconds, speed 5. Taste and adjust seasoning.

If you do not have a Thermomix, place eggs in a bowl and break it up into little pieces using a fork. Add the mayonnaise, salt, and pepper, and stir well. Taste and adjust seasoning.

We eat this on sliced bread, alone or topped with cheese, ham, turkey, etc. Whatever you have on hand, really. My son loves this for lunch and I hope you will too!

Happy World Egg day!

Egg Pie

  • Servings: 8
  • Difficulty: easy
  • Print

Filipino Egg pie with custardy filling and caramelized top.

 

Ingredients

CRUST:

5.5 oz all purpose flour

2.5 oz unsalted butter, cut into little pieces

1/2 teaspoon salt

2 oz cold water

FILLING:

4 large eggs

1 can (11.5 oz/340ml360g) evaporated milk

1 can (13.76oz/390g)sweeneted condensed milk

2 teaspoons vanilla extract

Directions


    Make the crust
    :

  1. Place the flour, butter, salt, and water into the Thermomix mixing bowl. Mix 20 sec/speed 4. Remove pastry from bowl and form into a flattened ball.

  2. *To make without the Thermomix: Place flour and salt in a bowl and cut in butter using a fork or rub into the flour using your fingers. Pour in water and mix to form a ball. Continue with the recipe.

  3. Roll out the crust on a floured board to fit a 9 inch pie plate. Poke holes with a fork and refrigerate for 15-30 minutes. Preheat oven to 400F. Place a parchment sheet over the pie crust and place pie weights on top (or rice, or beans). Bake for about 10 minutes, while preparing filling.

  4. Make the filling:

  5. Clean out the Thermomix bowl. Separate one egg and set the white aside in a small, clean bowl. Place 3 whole eggs and 1 egg yolk in the Thermomix bowl and add the evaporated milk, condensed milk, and vanilla extract. Set to 30 sec/speed 5, turning the speed up gradually.
  6. *To make without the Thermomix: In a large mixing bowl, place 3 eggs and 1 egg yolk. Add the evaporated milk, condensed milk, and vanilla extract. Beat with a mixer until well blended. Continue with the recipe.

  7. Beat the egg white that was set aside until soft peaks form. Fold it into the egg/milk mixture until no large lumps remain. This will give your pie the browned top.
  8. Remove pie crust from the oven and carefully remove the pie weights and parchment. Pour the filling into the crust and carefully return to the oven. Bake at 350F for 15 minutes, then at 325F for 30 more minutes, or until a knife inserted in the filling comes out clean.
  9. Cool completely on a wire rack before cutting.
  10. VARIATION: To make ube or taro flavored egg pie, add 1 tablespoon McCormick Ube flavoring. #ad “As an Amazon Associate, I earn a small commission from qualifying purchases”

Egg Sandwich

  • Servings: 6
  • Difficulty: easy
  • Print

An easy to make egg sandwich spread that is sure to be a favorite!

Ingredients


6 hard boiled eggs, shelled

1/3 cup mayonnaise (or more to suit your taste)

salt and pepper to taste

Sliced bread

Directions


If you make this is the Thermomix, just place all ingredients in the mixing bowl, cover and set to 10 seconds, speed 5. Taste and adjust seasoning.

If you do not have a Thermomix, place eggs in a bowl and break it up into little pieces using a fork. Add the mayonnaise, salt, and pepper, and stir well. Taste and adjust seasoning.