I Dreamt of Almond London

This year I feel a bit adventurous. Other than making my MIL's secret recipe Biskut Badam, I made Biskut Almond London for the house. These were not for sale though. Just to add variety to my kuih raya spread. Googled the recipe and found a pretty good one from MyResipi. Credit goes to Niza Madey for this "amateur friendly" recipe. You can find the recipe at this link Almond London Cookies.

 Cream butter and sugar.

 I used ground hazelnut instead of almond.

 Sift flour.

 Blind bake almonds.

 Roll out dough and insert almonds. Shape into oval shape.

 Almond London Cookies ready to be arranged in airtight bottles.

 Rupanya my hubby hebat buat Almond London! He used to help his mother to coat the cookies. Tak sangka!

Bila Sham took over, it was all done in less than half an hour. Well done Pa! :D

I Dreamt of Tauhu Bunga

Haaaaa... This is a new recipe that I learned from the popular cooking show "Ketuk-Ketuk Ramadhan" by Sheila Rusly. Went to the supermarket with Mak the other day and found all the ingredients in one place. Apalagi, balik aje terus buat untuk hidangan berbuka. Bahan-bahannya senang je, saya olah-olah sedikit kerana tidak menyalin resipi tersebut, hanya cuba-cuba ingat didalam kepala sahaja!

Tauhu Bunga

3 dozen tauhu pok (snip crisscross and turn over inside out, pickout the insides and mix with filling)

Filling:

300gms chicken meat (mince)
300gms prawns (mince)
1 small bunch coriander leaves (finely chopped)
1 chilli (finely chopped)
2 tbsp cornflour
1 egg (L size)
Insides of tauhu pok
salt and pepper to taste

 Method:

Mix all filling ingredients. Stuff into the upturned  tauhu pok. Preferably chill about an hour before frying. When deep-frying, fry filling side down. Fry til crispy and golden. Serve hot with Thai chilli sauce.

 Before frying.

After.

I Dreamt of Bubur Sumsum

This dessert always reminds me of Ramadhan. It's made from rice flour and coconut milk, eaten cold with aromatic sugar syrup. My mother used to make this dessert when we were young, she told her daughters that all young women must learn how to make this pudding, kalau tak pandai buat malu aje! But although the ingredients are quite simple, the pudding is a bit tricky to make. One must vigilantly stir the mixture on low heat until it becomes thick and "custardy".

I made a batch for tonight's iftar, it's been so long since I last made it. I forget that it must not be made at the last minute, because it must be thoroughly chilled before being served. I started my project at 4pm, quickly mixed and immediately chucked it in the fridge. To my dismay when I took it out of the fridge, the top of the pudding had cracked! Like cheesecake, it must be cooled thoroughly at room temperature, THEN only transferred to the fridge to avoid the cracked surface. Kenapalah tak ingat masa buat tadi...

Anyway, here's the recipe for this refreshing traditional pudding. Tweaked the recipe to my own taste, do give it a try!

Bubur Sumsum

Pudding:
1 cup rice flour
200ml thick coconut milk
3 cups water
1/2 tsp salt or to taste

Syrup:
1 cup sugar
3 cups water
2 star anise
1 (approximately 3") cinnamon stick

Boil all the ingredients for syrup until sugar is dissolved. Chill.

Mix all ingredients for pudding in a pot or in my case I prefer the kuali. The trick to a smooth pudding, use a handwhisk to stir while simmering on low heat. Stir until thick custard consistency. Quickly pour into a heatproof dish. Smooth surface with a spatula. Let cool to room temperature before tranferring to the fridge (to avoid my mistake!). Serve cold, scoop with a serving spoon into a bowl, pour cold syrup over the pudding.

I Dreamt of Meatloaf

To tell you the truth, I've never tasted meatloaf before in my life. Always been curious, but never got the chance to make it. So tonight I finally did. I used this recipe by Betty Crocker, Savoury Meatloaf . Tapi bahan-bahan tu di "Asia"kan sikit. Saya tambah daun sup dan plenty of black pepper.

Senang aje nak buat meatloaf ni, gaul-gaul dan bakar. Cuma saya tak berapa gembira dengan rupanya. Is it supposed to look like that? Takpelah janji rasanya sedap. Saya buat meatloaf ni untuk hidangan bersahur, untuk tukar selera. Sedap dimakan dengan roti bakar dan sos cili. Pasti akan cuba lagi hingga dapat meatloaf yang cantik!

I Dreamt of Char Kueyteow Cik Yah

Wahhh... kalau tapau kueyteow kat warung mana-mana pun tak ada yang boleh tandingi kueyteow goreng resipi mak. My children especially Imran, suka sangat kueyteow goreng ni. This is a very simple recipe, tapi kesedapannya bergantung pada tastebud masing-masing. Sounds scary kan? Cuba dulu, tak susah pun. Tipnya bila dah masukkan semua bahan, tambah kicap pekat hingga cukup rasa masinnya dan warnanya pun sedang elok.

Char Kueyteow Cik Yah

1 packet kueyteow (cerai-ceraikan/ separated)
3 tbsp oil
6-7 garlic (pounded)
2 tbsp cili boh/ ground chilli paste (boleh tambah untuk lebih pedas)
1 cup cockle meat or combination of prawn and chicken meat
2 tbsp oyster sauce
1/2 cup water
3 eggs
About 2 cups of taugeh/beansprouts and some chives cut approx same length as taugeh
Kicap pekat/ dark soy sauce and kicap cair/ light soy sauce to taste.

Method:

Tumis garlic until golden and fragrant, add cili boh. Tumis lagi hingga pecah minyak/ dark red. Masukkan kerang atau kombinasi udang dan ayam. Stir fry until meat is halfcooked. Quickly add oyster sauce and water. Let it simmer. Pecahkan telur, kacaukan sikit (jangan terlebih kacau), bila agak-agak telur dah separuh masak add kueyteow, gaul hingga sekata. Add taugeh and kuchai (chives). Lastly, masukkan kicap. Kicap pekat untuk warna, kicap cair untuk rasa masin. Kalau tak ada, gunakan kicap masin biasa je. I like Kicap Tamin and Kipas Udang hijau. Sambil tuang kicap, rasa kueyteow hingga cukup masin.

 The ingredients, I'm making double the portion for berbuka tonight.

 Add kicap/ soy sauce to taste.

 Char kueyteow, versi Mak. My daughter Nurin is "drooling" on the side as I am taking this picture! ;)

I Dreamt of Chiffon Cake

I have always loved this cake. I would often buy it whenever I go to bakeries. I just love the light cottony texture and mild flavours. A few years ago, I tried my first chiffon cake. It was Pandan flavoured, dan menjadi! Lepas tu I tried one flavour after another, my favourite masih juga orange chiffon. Most interesting ones are  green tea and mocha. The recipe I often use to make orange chiffon is from Allrecipe. Here's the link: Allrecipe Orange Chiffon Cake

Resipi ni boleh diolah untuk buat chiffon perisa green tea ataupun mocha. Gantikan jus orange dan air dengan susu segar, omit the zests and replace them with green tea or *mocha powder.

*Untuk buat mocha flavour, saya gunakan 1/2 tsp coffee essence dan 1 tbsp cocoa powder yang diayak bersama tepung.

 I'm making green tea chiffon today, ayakkan semua dry ingredients together.

 The sifted flour before being added to the creamed yolk mixture.

 Eggwhites beat until stiff.

 After the cake is cooked, leave the pan upside down until cake is properly cooled.

 My chiffon cake unmoulded. It's a bit brown and crusty, left it a bit too long in the oven. ;p

 Green Tea Chiffon Cake ready to be served.

I Dreamt of Puding Kastad Jagung

I can't recall when was the last time I made this pudding. When I was younger, the recipe I used was my late maternal grandmother's. I never really copied her recipe down, as whenever I wanted to make it, I would just ask her for the measurements. When Wan passed away, the recipe was lost. Menyesal betul tak salin dalam buku resipi dulu. This recipe is my mother-in-law Cik Nab's, the ingredients are similar, but I guess the measurements are slightly different. However, this is a good and foolproof recipe. So I thought for today's berbuka I'd make this pudding in honour of my dear Wan. May Allah bless her kind soul, Al-Fatihah...

Puding Kastad Jagung Cik Nab

1 can Cream of Corn
1 can Ideal evaporated milk
3 cans water (use Ideal's can)
1 can Bird's Custard Powder (use Ideal's can)
1 cup plus 2 tbsp granulated sugar

Method:

Mix all the ingredients together in a big wok (I always use the wok when making custard).
Turn on the heat to medium. Stir until thick and glossy. Pour into heatprove bowls of your choice. Leave to cool, preferably in the fridge. Cut into squares and serve.

I Dreamt of Kuih Bakar Jagung

My husband Sham loves anything that has corn. I'd keep frozen corn kernels in the freezer all the time. It's quite convenient. I'd add it to my Chinese style chicken corn soup, make cucur jagung for breakfast, add it to my desserts such as pengat and bubur chacha. But for this recipe I'm using cream corn, an ingredient that I always have in my pantry too, just in case...

Recently I've learned to make kuih bakar from my aunt, who I call Makcik. I was thinking to myself, corn would go well with kuih bakar. And so I embarked on a search for kuih bakar jagung recipe. It didn't take long, I found a very good one by Zana08 on MyResipi. I've made this kuih bakar many times since, and each time I'll get rave reviews for it. I'd like to share the recipe with all of you. You will find it on his link, http://www.myresipi.com/top/detail/5060 . A great big THANKS to Zana08 for sharing this lovely traditional recipe!

I Dreamt of Pancakes

Kat Malaysia ni belum lagi ada trend menghidangkan pancake sebagai breakfast. Kalau ada dijual di restoran-restoran pun mahal. In actual fact the ingredients are really cheap and simple. I make these pancakes almost every weekend, kerana anak dara saya Nurin sangat sukakannya! They're really versatile, you can have them in variations such as with fresh berries and whipping cream, maple/chocolate/strawberry syrup, honey or even jam. You can also omit the milk and use buttermilk instead.

Resipi ini sangat bagus. Pancake-nya lembut dan gebu. Rahsianya, gunakan semua bahan-bahan at room temperature.

1 large egg
1 cup all purpose flour
3/4 cup milk
1 tablespoon caster sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt

Saya guna nonstick pan, saya dapati tanpa minyak lebih cantik pancake-nya.

Gaul semua bahan. Memadai semua tepung basah, tak perlu kacau hingga smooth. Tuang sesenduk batter ke atas pan, gunakan api sederhana kecil, biarkan hingga berbuih sedikit dan terus terbalikkan. Biarkan hingga golden brown. Hidangkan panas-panas, bersama butter dan maple syrup. Kami suka makan pancakes dengan Hershey's chocolate syrup. Yummy!

I Dreamt of Brownie

Kalau ada family gatherings or special occasion, my family will always turn to me for cakes and desserts. I'm known as the baker in the family. Tapi kebelakangan ni takhta tu dah takde lagi, my sister Elin  and Makcik pun dah rajin bake. And they have their own specialities, which are all super yummy!

Hmmm... Hari ni ni nak binge on chocolates. What better way to binge other than gooey chocolatey brownies! Brownie is not a favourable baked treat for me to sell. I'd usually make them for my family je. The reason being, cost bahannya mahal. Most customers tak faham, dan mereka mahukan sesuatu yang sedap tapi murah.

Saya terserempak dengan resepi ini semasa mencari resepi baru untuk dicuba. Credit goes to Kitchenriffs. Post yang bagus kerana bloggernya siap bagi tip-tip berguna berkenaan brownies. Thought I'd try this recipe pulaklah untuk dessert berbuka malam ni.

http://www.kitchenriffs.com/2012/07/the-ultimate-chocolate-brownie.html

The brownie turned out perfect, soft, moist and chocolatey. Disebabkan dark chocolate hanya 5.2oz, saya bancuhkan 3 sudu teh serbuk koko dengan sedikit air panas hingga menjadi paste. Ini saya masukkan kedalam batter sebelum tepung. Sangat gembira dengan brownie ni, We enjoyed it with raspberry ripple ice-cream. Heavenly! Hmmm... I foresee more of these decadent brownies coming my way in the future. There goes my diet!

I Dreamt of Steamed Caramel Custard Pudding

Caramel custard puddings always bring back my memories of childhood. Mak Ndak pakar puding ni didalam keluarga kami. Tapi puding karamel Mak Ndak adalah versi baked. Sangat wangi dan pastinya sedap!

Saya cuba resipi ni buat kali pertama during my late teens. Percubaan tak berjaya. Saya tak pandai nak agak bila atau bagaimana nak tahu puding tu dah masak. Hasilnya puding liat yang sungguh tak menyelerakan, yang telah di steam-baked lebih daripada 2 jam. Sebenarnya nak masak puding ni menggunakan oven makan masa lebih kurang 45 min sahaja. Kuang kuang kuang...

Resepi yang saya nak share disini adalah resipi foolproof yang saya olah daripada resipi Mak Ndak, peminat-peminat puding karamel diluar sana bolehlah mencubanya!

(Makes 20 4oz microwaveable pudding cups)

Custard:

8 biji telur (grade A)
1 tin susu cair Ideal
2 tin air
1/2 cawan gula
1 penutup esen vanilla

Gula Caramel (Hangus):

1/2 cawan gula
1/4 cawan air

Cara-caranya:

Pukul semua bahan custard dengan mixer, memadai hingga sekata sahaja. Ketepikan sebentar. Masakkan gula hangus, drop about 1/4 teaspoonfuls of the caramel sugar into the 4oz pudding container. Tuangkan custard ke atas gula hangus tadi. Tutupkan bekas. Pastikan air didalam kukus menggelegak sebelum mengukus. Kukus antara 15 - 20 min bergantung kepada saiz periuk kukus anda. Lebih besar, lebih lama. Cuba untuk tidak membuka tudung periuk kukus terlalu kerap. Puding tidak akan mengeras apabila ini berlaku. Sejukkan semalaman, hidang semasa sejuk.

Walaupun ia tak dapat menandingi puding karamel Mak Ndak yang di steam-bake, ianya cukup untuk mengembalikan nostalgia zaman kanak-kanak saya sewaktu menikmatinya. Anak saya Imran suka sangat puding ni, once in a while I will make some for him, just because I love to see his little face brighten up when he opens the fridge door!

I Dreamt of Tiramisu!

The reason why I created this blog is so that I can share with you the simple pleasures in life, in my case eating great food without having to spend so much. Tapi kena ada initiative untuk masuk dapur jugalah ye...

Untuk berbuka malam tadi I made Tiramisu pudding. It's very easy, tak perlu masak2, just assemble je. Kat rumah ni memang sentiasa ada stock Italian lady fingers which I bought from the baker supplier. You can also find it in supermarket such as Cold Storage. The other my sister Elin bought a big carton of whipping cream, ada banyak balance. Sayang biarkan ia rosak begitu sahaja. I only needed to buy the cheese and sour cream. And the rest is history...

You can find the recipe at this link http://jommainmasakmasak.blogspot.com/2010/02/tiramisu-recipe-updated.html?m=1, this is a good recipe. Credit goes to blogger Wani. Selamat mencuba!

I Dreamt of Chocolate Cake

This is the recipe that started it all. The recipe is on the first page of my mother's old recipe book from her schooling days. It is firm, yet light in texture. Just the kind of cake that was served during Hari Raya in most houses when I was little. It's quite easy and straightforward, makes a good base for decorative cakes. The recipe is as follows:

Mak's Chocolate Cake Recipe

6 oz all purpose flour
2 tsp baking powder
2 oz cocoa powder
a pinch of salt
7 oz butter
7 oz caster sugar
6 eggs (separated whites from yolks)
2 tsp vanilla
1 tbsp milk

Method:

Preheat oven to 160 degree celsius. Line and grease a 9" round pan. Square pan is fine too.
Sift together flour, cocoa, baking powder and salt.
Whip eggwhites into a stiff froth. Put aside.
In another bowl, beat butter and sugar until light and fluffy.
Add eggyolks one by one.
Fold in sifted flour. Add milk. Using a spatula, lightly fold in the meringued eggwhites. Do not overmix.
Pour into pan and bake for 45 mins to 1 hour or until skewer comes out clean.

I Dreamt of My Father's Favourite Butter Cake

A recipe from my mother's old recipe book. My father just looooove this cake. He'd finish half of the cake in no time, tak sempat kek nak sejuk pun! Over the years, I've learned how to improvise a recipe, but for him I'd make it the old style, where the cake is firm and dense. I've tried once to make the cake "spongier" by separating the eggwhites and beat them into meringue before folding into the batter at the end of the process, my father noticed the difference in the texture and commented,"Tak sedap!". Since then, whenever I make this recipe for him, I dared not meddle with it, I'd just leave it be, and do it the old way.

Kek Kosong (Plain Butter Cake)

8 oz all purpose flour
8 oz butter
7.5 oz caster sugar
5 (M size) eggs
1 tsp baking powder
1 tsp vanilla essence

Method:

Preheat oven into 160 degree celsius. Grease and line an 8" square cake tin.
Sift flour and baking powder.
Beat butter and sugar on high speed until light and fluffy, using medium speed add eggs one by one. Add vanilla essence.
Fold in the sifted flour and pour the batter into the cake tin.
Bake for 45 mins to 1 hour or until skewer comes out clean.

This cake is very versatile, you can marble it, add orange or lemon zests to give a citrusy flavour, add instant cofee (mixed with a little hot water) to make cofee cake, or even add finely chopped nuts for extra texture.

I Dreamt of Apam Balik

It never crossed my mind that one day I'll make my own apam balik! Kerana apabila tengok penjual apam balik buat kuih ni, macam perlukan skill yang tinggi. I stumbled across this recipe di ruangan MyResipi. I thought to myself, tak rugi kalau mencuba. Lagipun Mak ada hadiahkan kuali nonstick untuk harijadi yang belum pernah lagi digunakan. And so I tried it... First time buat terus jadi! Senang aje rupanya.

Semenjak cubaan tu, saya tak pernah lagi beli kuih apam balik ni. Kalau teringin, buat aje. Satu bancuhan tu, puas makan satu family. Terima kasih Ms Oreo kerana sudi berkongsi resipi ini! The link to this yummy kuih is as follows:

http://www.myresipi.com/top/detail/627

Nota: Cuba variasikan dengan almond nibs instead of kacang tanah tumbuk. Sedappp!

I Dreamt of an English Afternoon Tea

Buku resipi terawal yang saya gunakan adalah buku resipi ibu saya di zaman remajanya. My mother grew up in the post British era, masih banyak pengaruh British didalam apa jua perkara didalam kehidupannya ketika itu. Antara resipi-resipi yang terdapat didalam buku resipi lama ibu adalah "Madeleines", "Scones", "Puff Pastry", "Shortbread", "Cucumber Sandwich", "French Butter Cookies" etc... Disebabkan saya amat meminati sejarah, I find these recipes interesting, terutamanya minum petang cara Inggeris.
http://en.wikipedia.org/wiki/British_tea_culture
http://britishfood.about.com/od/historyofbritishfoods/ss/English-Afternoon-Tea.htm

Beberapa tahun yang lalu saya dan keluarga dijemput untuk menikmati high tea di Carcosa Sri Negara oleh beberapa kenalan dari Australia yang datang melancong sambil bekerja. Suasana segar, old-style elegance dan selesa di Carcosa begitu mengasyikkan. The company was lovely, the ambience serene and casual. It was a memorable afternoon. Yang paling menarik adalah hidangan minum petangnya, semuanya comel-comel belaka dan dihidangkan menggunakan fine bone china. Antaranya adalah scones yang dihidangkan bersama clotted cream and jam, tomato/cucumber and salmon sandwiches, fruit tarts, creme brulee, pastries dan beberapa jenis kek, paling penting adalah bintang utamanya, teh-teh klasik Inggeris seperti Earl Grey, Darjeeling dan English Tea. Petang itu sememangnya impian yang menjadi kenyataan.

To relive this experience, I did some research on English afternoon tea. Angan-angan saya untuk membuat hidangan ini dan menjemput beberapa kenalan rapat for a girls' gathering. Menarik kan? Sebelum tu kenalah practise dulu, saya jumpa beberapa resipi menarik daripada link ini http://comestepbackintime.wordpress.com/2011/08/17/afternoon-tea-with-mrs-beeton/.

Sesiapa yang mempunyai minat seperti saya bolehlah cuba bersama-sama!

I Dreamt of Apple Galette & Sweet Potato and Leek Quiche

Bulan puasa! Sepatutnya saya boleh menguruskan badan di bulan Ramadhan. Tapi lain pulak jadinya! Bulan puasa kali ni semangat untuk experiment resipi-resipi baru membuak-buak. Mungkin kerana kali ni saya bercuti. Bulan Ramadhan jatuh di penghujung cuti maternity saya.

Setiap tahun bila tiba sahaja bulan puasa, saya akan sibuk menyiapkan tempahan Chocolate Chip Cookies dan Kek Buah Kukus. Mula daripada tahun lepas saya tidak lagi membuat Kek Lapis Betawi, takhta itu diberikan kepada adik, Elin yang mengusahakan Elin Home Bake. Dia lebih otai daripada saya dalam bab kek lapis. Jadi tempahan untuk kek lapis akan saya pass kepada Elin. Malangnya tahun ni, Elin tak dapat buatkan kek lapis atas sebab-sebab yang tak dapat dielakkan. Too bad, kerana ramai juga customer yang bertanya...

Berbalik kepada kisah experiment saya, at the moment I am so head over heels about GALETTE! It's so simple to make yet delicious! Sejak saya terserempak dengan resipi tu, saya dah buat 2 kali dalam masa seminggu. Galette adalah adik beradik pie, cuma ia lebih ringkas dan rustic. Galette ni permukaannya melopong, tak perlu ditutup dengan selapis pastry seperti pie. Asalnya dari France, ia adalah pie buah-buahan yang biasanya dihidangkan di kampung-kampung oleh para petani. Galette yang saya buat adalah Apple Galette, next I want to try and make Strawberry and Blueberry Galette pulak.

Resipinya saya dapati daripada rangkaian resipi Jacques Pepin di  http://www.foodandwine.com/recipes/country-apple-galette, jika anda mencuba resipi ini, anda pasti akan jatuh cinta seperti saya! Kerana ianya unbelievably simple and you can prepare the pastry ahead. Masa sangat limited untuk saya dibulan puasa, kerana saya akan sibuk dengan Choc Chip Cookies dari selepas subuh hingga ke petang. Jadi apa yang saya lakukan ialah, first thing in the morning before I start with the cookies, I'll mix the shortcrust pastry. Bila dah siap, pat them into a disc and wrap with clingwrap. Simpan dalam fridge hinggalah ia diperlukan. Apa yang saya suka about this pastry is, ianya tak memuakkan seperti shorcrust pastry lain, very crispy dan boleh digunakan untuk quiches, pies atau tarts juga.

Dengan resipi pastry yang sama, I also did a Sweet Potato and Leek Quiche, improvisation from a cooking show I saw on AFC, "Dish with Vivian" or something like that. Bahan-bahan untuk custard-nya saya campak-campak je (diolah dari resipi Mushroom Tuna Quiche kesukaan saya). Please find the recipe for the filling as follows:

3 batang leek (kalau boleh cari yang besar, ambil bahagian putih sahaja, hiris kasar dan cerai-ceraikan)
1 biji keledek merah (seketul kecil pun cukup)
3 biji telur
1 cawan (250ml) susu segar
1/2 cawan (125ml) cream
2 keping Kraft cheese
1 cmb tepung gandum
garam dan lada hitam secukup rasa

Cara-caranya:
Panaskan kuali, tuang sedikit minyak zaiton dan tumiskan leek yang telah dihiris tadi hingga lembut. Tak perlu hingga garing atau wangi. Janji dah lembut, angkat.

Kukuskan keledek yang telah dipotong cube, hingga hampir lembut. Jangan terlalu lembut, ia mudah hancur during handling.

Prepare pastry macam biasa, canai dan "bentang" ke dalam pie dish. Kemaskan tepi-tepinya, cucuk berapa kali di tengah-tengah pastry dengan garfu. Ini adalah supaya pastry tidak menggelembung semasa membakar dan juga cepat masak. Blind-bake selama 15 min dalam api 180 darjah celsius, keluarkan kekacang/beras, bakar lagi selama 10 min. Ratakan leek tadi, kemudian taburkan cheese yang teah dicarik-carik. On top of the cheese, tabur keledek dengan rata.

Saya gunakan blender sahaja untuk menyediakan custard-nya. Telur, tepung, susu dan cream, bersama salt and pepper di blend hingga sekata. Tak perlu hingga berbuih, nanti tak cantik permukaan quiche kita. Kemudian tuangkan sahaja custard mix ini ke atas keledek, cheese dan leeks tadi. Bakar hingga kekuningan lebih kurang 20 min. And voila! Beginilah hasilnya. Beautiful savoury quiche for berbuka!