Domestication Day

Ivy and i made a spontaneous decision to bake today and in keeping with the spontaneous mood, we had a sleepover last night! :) It was so much fun having someone over to scrutinize pictures of pretty girls on the "America's Next Top Model" website and in my old copies of InStyle. And we have decided we should do this again! hehehe...

Anyway, today was "Let's improve Ivy's Culinary Skills". We made Banana Bread, Quiche and Snowskin Mooncake. My recipe for Banana Bread has been my trusty one for years so while it takes quite a lot of time to sieve all the flour, it turned out yummy as always...

Our FFAAAAABBBBBUUUULLLOOOOUUUUSSS Banana Bread

In between we decided to make the snowskin dough so that we could let it stand while we made lunch and quiche. Forgot to take a picture of our delicious and hearty lunch of bee tai mak (rice-flour noodles) in soup with tofu, beef balls, chicken strips and cabbage.

After all the effort that we went into to make PERFECT looking mooncakes, we finally managed to get 4 of the best together for a picture...

Our PPPPRRREEEEETTTTTYYY Snowskin Mooncakes

Finally our quiche, which turned out to be the highlight of the day. Following the recipe i got on www.epicurious.com for the crust, we were a bit unsure as it turned out very wet when we were expecting it to be dough like. So for the first quiche we made we decided maybe we should add more flour to get a better consistency. But after baking the first crust, it didnt look that right either as it cracked. Then decided to follow the recipe to the T and line the sides of the tin thicker than the bottom the second crust came out slightly better. Fried the onions, sauteed the onions, seared the bacon and grilled the capsicums. Poured the milk and egg misture, mixed in the cheese and after baking for 30mins, VOILA!

Ivy's bacon, mushroom and onion quiche with capsicums on ONE side (in a nice, fan shape) - she doesnt like capsicums so she put it on one side for her mom

MY quiche LOADED with capsicums, bacon, mushrooms and onions

Us really tired after everything...

The bottom of our quiches were a bit soggy. Wondering how to avoid that in the future other than maybe make the bottom of the even thinner. Maybe lining the bottom with cheese before putting the other ingredients in might help stop the juices from seeping through? Anyone knows?