In May, my elder sisters came from Malaysia to visit with us for a couple of weeks. One of the places we went to was St Gallen in the northerly part of Switzerland. It's famous for its pretty decorated window frames (designated a World Heritage feature) in its old town.
One thing that I've noticed all over the little towns in Switzerland and Germany is the old-fashioned wrought iron hanging signs for businesses. They are lovely and detailed, diligently kept new and shiny with coats of gold and black paint.
While I'm awaiting pictures of sailing off the coast of Croatia in the Adriatic Sea, I'll post the simple but tasty egg tart recipe I've adapted from Mrs HBT's 'Hip Food' blog (her link is in the column at right).
Easy Egg Tarts
200ml milk (low-fat or full cream)
1/4 cup fine-milled raw sugar (or castor sugar)
1/2 sachet vanilla sugar (or 1/2 tsp vanilla essence)
1 packet of frozen pie dough
20g butter, half melted
Preheat oven to 160 degrees C. Beat the first four ingredients together. Generously butter two six-cup muffin pans with a brush. Roll out the dough to 3mm thin (or just unroll a pre-rolled one). Cut rounds of dough to fit halfway up the muffin cups.
Through a strainer, pour the egg mixture into each dough-lined cup, leaving 4mm of rim. (You'd be in Sticky City if it overflows.) Bake for 15 minutes. Turn up heat to 175 degrees for the lower part of the oven. Bake for another 5 minutes. Remove muffin pans. Let cool for a few minutes before gently loosening tarts with a small blunt knife. Cool tarts on a wire rack.
These easy egg tarts go quicker than Michael Schumacher before he retired. I can eat four in a row - easy! Thank you, dear Mrs HBT.