From my Haumea's Kitchen and others

Sunday, June 26, 2016

Pancetta and Sausage Breakfast Muffins 

After 3 months of extremely long hours at the office, this was the first weekend 
I stayed at home and left once for the market. 
It's been niele HOT weatherwise as well.  Our new husky also got fixed 
so I needed to keep an eye on her. 

I cooked a Korean Tri-tip earlier for lunch and for dinner 
I fixed Bean Cake with Pork in Black Bean Sauce and my Deep Fried Shrimp Balls. 
No photo of these as I have made them and posted before. 

So I came across this recipe and altered it and made a half batch. 
These have Pancetta, Sausage, Scallion, Garlic, Basil Tomato Provolone and Stella Provolone. 
I won't have time in the morning to bake before heading to work so I'll just heat while the 
coffee is brewing. 

Not sure when I'll be updating again........

Saturday, June 25, 2016

To catch up here are some dishes I have made recently

Salmon Baked in Phyllo dough and herbs

Ahi Tuna Poke my way with wonton strips and masago

Roasted Chicken Thighs with truffle butter, sage, rosemary and thyme with a homemade cremini porcini sauce

Lilikoi Haupia with dried shredded coconut and macnuts

Guava Coconut Bars My Way 

Aloha......I know it has been moons since I have posted to my blog. 

I'm just too  BUSY at the office I have no time to do so.  I cook but half the time and have forgotten 
to take the photo. 

So down time today while at home and it's 102degrees outside. 

Today I made made Guava Coconut Bars a small batch in a small 8 x 9 pan. 

Cookie crust:
½ cup McCann's Oatmeal processed to flour
1/2 cup all purpose flour
4 Tates or any White Chocolate Macadamia Cookies
  (I put the oatmeal and cookies and process to a flour)
½ cup confectioners’ sugar (plus extra for sprinkling)
¼ teaspoon salt
1stick good butter, melted and cooled

Guava Coconut filling:
4 large eggs (We're lucky we have our hens for eggs)
½ cup Guava Puree
¼ cups granulated sugar ( I actually use C and H stevia light for baking that I process with dried lemon verbena)
¼ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon of Guava extract
1/2 teaspoon Mango extract
1/8 cup of dried coconut

1. Preheat oven to 350 degrees and Line 8x8 inch pan with baking parchment.
For the Cookie crust:
2. In a large bowl, whisk together flour, confectioners’ sugar, and salt. Stir while streaming in melted butter stir until just combined. Spread shortbread dough evenly into bottom of pan and bake at 350 degrees  for about 20-25 minutes, until slightly golden brown
For Guava Coconut  Filling:
3. While crust is baking, in a mixing bowl use an electric mixer to beat eggs on high until frothy, lighter in color and slightly thickened. Lower speed to medium and beat in guava puree and sugar. Sprinkle in flour, baking powder and salt; mix well.
4. Pour mixture over shortbread crust. Bake at 325degrees  until set 20-25 minutes.
Remove from oven and allow to cool completely.

When ready to serve, sprinkle with confectioners’ sugar before cutting. Makes about 16.