Life may not always be a bowl of cherries but a warm slice of freshly baked pie will help make it sweeter.Friday, 31 August, 2012, 5:11pm
American Hong Kong resident Meg Teckman-Fullard says she has always had a thing about pies. Her family baked them to give away at Christmas, and Teckman-Fullard started doing the same when she moved here in 2008. The positive responses she received prompted her to open Pretty Pies Please, a made-to-order enterprise, in September.22 Nov 2012 - 9:22am 1 comment
Quiches are very versatile and can be eaten warm or cold, and served with a salad and crusty bread.
Spinach and feta quiche
Shortcrust pastry is traditionally used for the base of quiches. Here we have an oatmeal crust which is high in fibre and gives more crunch.
175g rolled oats15 Jul 2012 - 12:00am
During the 1990s, before Sevens dressing ups became de rigeur, Martin Hollis used to fly from the UK to plant himself in the South Stand with his shirt off, booming out his ubiquitous ditty across the stadium, 'Who ate all the pies?'
It looked as though Hollis had eaten more than his fair share, and with his Buddha-like physique, he put the 'puff' into 'pastry'.23 Mar 2012 - 12:00am
Quiche, for me, is the perfect dish for a light lunch - it can be made in advance (although it should be reheated before serving) and, to make a complete meal, it needs only a salad (mixed leaves, or better yet, blanched haricots verts tossed with fresh lemon juice and olive oil).1 May 2011 - 12:00am
Apple pie with cream is a classic combination, with the cream adding roundness and balance to the tangy apples. The dessert is driven by base notes, so the wine can either contrast by adding lively flavour high notes, or blend and extend the other spicy notes such as cinnamon and nutmeg.10 Aug 2006 - 12:00am
Was it just luck that the Hong Kong Sevens became the greatest sporting event in the world?
It's not easy to reach such dizzying heights. It takes a few essential ingredients.1 Apr 2006 - 12:00am
For Michael Wong Man-tak, the best part of the sevens every year is the food - but not just any food. The 47-year-old actor told CitySeen about his love for the beef pies at the stadium when we spotted him taking in the action yesterday.21 Mar 2005 - 12:00am
I have a sponge cake recipe that calls for beating the egg yolks for 15 minutes. Isn't that too long? I thought over-mixing makes the cake tough?13 Jul 2003 - 12:00am
AMERICAN PIE 2
The sequel to the 1999 comedy about a group of teenagers and their endless search for sex. Now the crew are in college - and they're still trying to score with the opposite sex. It stars Jason Biggs, Seann William Scott, Alyson Hannigan, Shannon Elizabeth and Thomas Ian Nicholas.
The Hollywood Reporter16 Aug 2001 - 12:00am
The Continental has long had a loyal following among the Quarry Bay crowd for its fresh, modern Australian cooking. Recently, though, there have been rumblings of discontent over its declining standard following a recent change in ownership.6 Oct 2000 - 12:00am
When we sit down to Christmas dinner, we usually look forward to a feast of turkey and all the trimmings, followed by Christmas pudding and perhaps a couple of mince pies. But turkey has not always been on the menu and the early mince pies used to have shredded beef or liver in them. No, we're not pulling your cracker, the Christmas feast just isn't what it was 500 years ago.24 Dec 1999 - 12:00am
'Pity those poor Argentinians.' That was our thought as we walked out of La Pampa, the Argentinian restaurant on Staunton Street.
It was not that we thought Argentinians ate enormous cuts of tough steak every day, but if what we had just consumed was considered restaurant cuisine in that country, we wondered what they ate for their more ordinary fare.14 May 1999 - 12:00am
EVER since the days of silent cinema, pie-throwing has been a pre-eminent method of expressing displeasure with a smile on one's face.24 Jan 1999 - 12:00am
If Santa was eating mince pies, it is unlikely that they would be baked in Hong Kong.
Our blind tasting in search of tradition shows that, when it comes to mince pie lore, it is very difficult to out-Brit the British.
The best of six pies we tasted both came from British institution Marks & Spencer.24 Dec 1998 - 12:00am