I have moved to http://www.fionainthekitchen.com/. Hope we will meet there again and here's a sneak preview of the latest update:
Au revoir!
Showing posts with label pineapple tarts. Show all posts
Showing posts with label pineapple tarts. Show all posts
20130216
Now and Officially fionainthekitchen.com
Dear friends,
I have moved to http://www.fionainthekitchen.com/. Hope we will meet there again and here's a sneak preview of the latest update:
Au revoir!
I have moved to http://www.fionainthekitchen.com/. Hope we will meet there again and here's a sneak preview of the latest update:
Au revoir!
20120120
Pineapple Tarts Sale 2012
Statistics of pineapple tarts sale 2012:
4000 tarts
115 containers
106 pineapples
60+ individual customers
4 days
2 girls
1 MISSION
A facebook event and our pineapple tarts business has expanded enormously. This marks a new milestone for Chomel and I, as we continue our pursuit of bringing joy to people through our food. The recipe has been perfected, albeit only after the second batch onwards. Next year though, we will expand again and we will be better. For all the blood, sweat and tears, once you start you can't stop. Because smiles are as addictive as these pineapple tarts!
I don't know how everything worked out, but I know we had a good workout. The only fuel that kept us going, are the friends that placed their faith and support in our products. As this year's sales conclude, I believe that we've achieved more than what we imagined and I know that we can do so much more. It's love that held us together and pushed us on. Thanks chomel, her family and all our amazing friends.
It takes 30 seconds of insane courage to make a dream come true. Baby, they are bulletproof. :)
4000 tarts
115 containers
106 pineapples
60+ individual customers
4 days
2 girls
1 MISSION
A facebook event and our pineapple tarts business has expanded enormously. This marks a new milestone for Chomel and I, as we continue our pursuit of bringing joy to people through our food. The recipe has been perfected, albeit only after the second batch onwards. Next year though, we will expand again and we will be better. For all the blood, sweat and tears, once you start you can't stop. Because smiles are as addictive as these pineapple tarts!
I don't know how everything worked out, but I know we had a good workout. The only fuel that kept us going, are the friends that placed their faith and support in our products. As this year's sales conclude, I believe that we've achieved more than what we imagined and I know that we can do so much more. It's love that held us together and pushed us on. Thanks chomel, her family and all our amazing friends.
It takes 30 seconds of insane courage to make a dream come true. Baby, they are bulletproof. :)
20110205
End of Pineapple Tarts Sale 2011
This year's sales has finally ended! Given that this is already my third year, wow I'm really not getting any younger, I think my pineapple tarts has reached a certain consistency. Plus I've probably figured out why my tarts are so crumbly, or you could say "melt-in-your-mouth". Ah, but this is a trade secret and I'm not going to divulge it!
So as I continue to strive to find that perfect balance of sweet yet sour, buttery yet bearable, crumbly yet crusty, I feel that this year's tarts were well-received. It would be such a pity if I can't continue this next year. Though I accepted wayyyyy too much orders this year resulting is super late nights, the familiar breaking down stress and (gasp!) weight gain from the lack of exercise, I must say, it's been fun in a sadistic sort of way. I do love to over-exert myself, and lose myself in baking like an overly-enthusiastic maniac.
Oh and this year I tried to do the open flowery tarts. Took me a while to get used to the mould and to find the right thickness for the pastry but I eventully got it.
I sold 25 containers this year, and made many more to give away. Overall, I probably made more than a thousand tarts, grated and cooked 20 pineapples and carried pineapple tarts with me all over the island. It became so much a part of me that a container of pineapple tarts is officially the must-have accessory for this season's latest trend!
As always, a big thank you to all my friends, some of whom have supported me since 3 years back and have returned each year for more tarts:
shujian; fenghui; cheryl; limei; shinyi; juanjuan; chingsien; mingjie; lennie; olivia; perry; john; weemeng; candice; deborah; justine; my cousins.
And a very special thank you to my mother and xieshern for helping me with the pineapples. Thank you for making this a lot easier for me!
And to everyone who gave me emotional support, including my SPRING friends, my boss and of course my biggest fans - my family.
Let's hope the wind takes me to someplace where I can continue my pineapple tarts sale next year. Till then, adios!
So as I continue to strive to find that perfect balance of sweet yet sour, buttery yet bearable, crumbly yet crusty, I feel that this year's tarts were well-received. It would be such a pity if I can't continue this next year. Though I accepted wayyyyy too much orders this year resulting is super late nights, the familiar breaking down stress and (gasp!) weight gain from the lack of exercise, I must say, it's been fun in a sadistic sort of way. I do love to over-exert myself, and lose myself in baking like an overly-enthusiastic maniac.
Oh and this year I tried to do the open flowery tarts. Took me a while to get used to the mould and to find the right thickness for the pastry but I eventully got it.
I sold 25 containers this year, and made many more to give away. Overall, I probably made more than a thousand tarts, grated and cooked 20 pineapples and carried pineapple tarts with me all over the island. It became so much a part of me that a container of pineapple tarts is officially the must-have accessory for this season's latest trend!
As always, a big thank you to all my friends, some of whom have supported me since 3 years back and have returned each year for more tarts:
shujian; fenghui; cheryl; limei; shinyi; juanjuan; chingsien; mingjie; lennie; olivia; perry; john; weemeng; candice; deborah; justine; my cousins.
And a very special thank you to my mother and xieshern for helping me with the pineapples. Thank you for making this a lot easier for me!
And to everyone who gave me emotional support, including my SPRING friends, my boss and of course my biggest fans - my family.
Let's hope the wind takes me to someplace where I can continue my pineapple tarts sale next year. Till then, adios!
20110112
Pineapple Tarts Sale 2011
Pineapple Tarts Sale 2011 is HERE!
Since this is a proud product of fionainthekitchen, be rest assured that the ingredients used are of the freshest quality and there are no preservatives or chemicals involved in the process. Also, every tart is made with tender loving care!
Each container of tarts contains 30 tarts and are sold at $15. Orders will close on 24 Jan and all deliveries will be made by 1st Feb.
You can choose from closed tarts:
Open tarts:
Or for those who can't decide, Mixed:
Made with 100% homemade pineapple paste with no preservatives or chemical added.
Drop me a message or an email if you are interested! Do order early as orders may be closed if response is overwhelming.
Have a great Chinese New Year and make it even greater with fionainthekitchen's pineapple tarts!
20100207
End of Pineappple Tarts Sale 2010
Finally, this post marks the end of the pineapple tarts sale 2010. It has been an eventful journey, for I initially thought that I would have my first shop so that fionainthekitchen might jump a milestone and go public. Nonetheless, fate decreed otherwise and the sale was kept domestic.
It actually turned out to be a blessing in disguise for I doubt I could've been able to cope if the tarts went public. There are moments in life when we doubt our sanity and ever since I started accepting orders, I have been convinced that I am almost on the brink of insanity.
Because one who is not sane, does not know one's limits. And while everyone was safely tucked and snuggled into bed, ready to welcome the new day, I filled the kitchen with smells of freshly baked tarts for 15 hours.
This is just evidence of insanity, with approximately 500 tarts made in total.
All in all, I must thank everyone who supported me in one way or another. For those whom orders I had to reject, I am so very sorry! There's always next year which will be better...
Lastly, for the record, a huge thank you to:
Chingsien, Siying, Deborah, Shujian, Olivia, Dixin, Limei, Cheryl, Gabriel, Kelly, Thomas, Teresa, Valerie and Lennie.
Somehow baking at night feel surreal, you lose track of time, confusing yesterdays with tomorrows. Somehow, it is the best form of escapism. Somehow, it makes me feel better.
It actually turned out to be a blessing in disguise for I doubt I could've been able to cope if the tarts went public. There are moments in life when we doubt our sanity and ever since I started accepting orders, I have been convinced that I am almost on the brink of insanity.
Because one who is not sane, does not know one's limits. And while everyone was safely tucked and snuggled into bed, ready to welcome the new day, I filled the kitchen with smells of freshly baked tarts for 15 hours.
This is just evidence of insanity, with approximately 500 tarts made in total.
All in all, I must thank everyone who supported me in one way or another. For those whom orders I had to reject, I am so very sorry! There's always next year which will be better...
Lastly, for the record, a huge thank you to:
Chingsien, Siying, Deborah, Shujian, Olivia, Dixin, Limei, Cheryl, Gabriel, Kelly, Thomas, Teresa, Valerie and Lennie.
Somehow baking at night feel surreal, you lose track of time, confusing yesterdays with tomorrows. Somehow, it is the best form of escapism. Somehow, it makes me feel better.
20100124
Pineapple Tarts Sale 2010
The annual pineapple tarts sale is HERE!
$8 for 20 tarts:
$15 for 40 tarts:
This year, the tarts are 100% homemade, inside and outside, and comes in a very classy transparent square box for the young and trendy!
Orders close on 1st Feb, and by the second week of Feb, i.e. the week before Chinese New Year, it shall be ready for collection. So hurry and give me a call or a text or simply tag here to order!
20090115
Farewell pineapple tarts
I would like to extend my deepest appreciation to
Ching Sien, Candice, Hong Fai, Jing Xian, John, Ming Jie, Olivia, Perry, Shu Jian, my piano teacher and my hairdresser.
This year's sales went up to 14 containers (420 tarts) and I am very very grateful.
I learnt a lot from this experience and one lesson I found the hardest to take was receiving negative feedback. Previously, I assumed I would be able to take it well, learn from it and continue feeling motivated. I completely didn't expect myself to feel down in the dumps for the entire day, mulling over it again and again and worst of all, consider not selling the tarts for next year.
During the few days when I was making it, many ideas sprung into my head for next year:
1) I would sell it by weight in future, seeing that I cannot guarantee the size of the tart.
2) I would make mini tarts.
3) I would make round tarts, square tarts and perhaps even any requested shapes.
I am very glad to report though, that as I make batches after batches,
- My pineapple grating skills improved (even though I will STILL shed blood every time)
- I got hold of the right consistency and time for the pineapple paste
- I take an approximate 15 seconds to make a tart
- I can stand, forget lunch and dinner, ignore my handphone, not catch my 7pm shows AND not pee for a straight 12 hours. Alright, I exaggerate the peeing part.
I sincerely apologise if the price is a bit steep, but I know I can safely say that I have tried my best for each tart even though the first few batches may not be as good. It has been too much work, so much so that after every baking session, I can barely spare the energy to talk.
The recipe is so imprinted in my mind I doubt I can forget it.
- Pineapple paste takes 3-3.5 hours to make and stirring it after every 2 pages of the novel on your hands will ensure that it will not burn. If it burns, throw the whole thing away.
- 4 pineapples take 1.5 hours to grate and the muscle ache attained will take a day to heal.
- One egg can be used to brush about 100 tarts.
- Butter takes at least 45 minutes to soften to the consistency that is required for creaming.
- 1 recipe makes 2.5 containers (80 tarts).
- 1 pineapple can fill roughly 30 tarts.
I can make the dough in 10 minutes. Hohohoho.
Lastly, I would like to thank my family for their continuous support and their insatiable appetite and the auntie and uncle downstairs for selling close to ten pineapples to me. And helping me to cut the skin off. Else I would've cut my skin off too.
Of course everyone else who believed in me and accepted my flaws and trusted that I would do a good job. I am sorry if I didn't reach up to your expectations, I really tried. But I promise to work even harder.
It has been an enriching, demoralising, motivating, exhausting and not to mention bloody experience.
Till next year my dear tarts,
For all the amazing, wonderful, motivating, lousy, downright demoralising comments,
Ching Sien, Candice, Hong Fai, Jing Xian, John, Ming Jie, Olivia, Perry, Shu Jian, my piano teacher and my hairdresser.
This year's sales went up to 14 containers (420 tarts) and I am very very grateful.
I learnt a lot from this experience and one lesson I found the hardest to take was receiving negative feedback. Previously, I assumed I would be able to take it well, learn from it and continue feeling motivated. I completely didn't expect myself to feel down in the dumps for the entire day, mulling over it again and again and worst of all, consider not selling the tarts for next year.
During the few days when I was making it, many ideas sprung into my head for next year:
1) I would sell it by weight in future, seeing that I cannot guarantee the size of the tart.
2) I would make mini tarts.
3) I would make round tarts, square tarts and perhaps even any requested shapes.
I am very glad to report though, that as I make batches after batches,
- My pineapple grating skills improved (even though I will STILL shed blood every time)
- I got hold of the right consistency and time for the pineapple paste
- I take an approximate 15 seconds to make a tart
- I can stand, forget lunch and dinner, ignore my handphone, not catch my 7pm shows AND not pee for a straight 12 hours. Alright, I exaggerate the peeing part.
I sincerely apologise if the price is a bit steep, but I know I can safely say that I have tried my best for each tart even though the first few batches may not be as good. It has been too much work, so much so that after every baking session, I can barely spare the energy to talk.
The recipe is so imprinted in my mind I doubt I can forget it.
- Pineapple paste takes 3-3.5 hours to make and stirring it after every 2 pages of the novel on your hands will ensure that it will not burn. If it burns, throw the whole thing away.
- 4 pineapples take 1.5 hours to grate and the muscle ache attained will take a day to heal.
- One egg can be used to brush about 100 tarts.
- Butter takes at least 45 minutes to soften to the consistency that is required for creaming.
- 1 recipe makes 2.5 containers (80 tarts).
- 1 pineapple can fill roughly 30 tarts.
I can make the dough in 10 minutes. Hohohoho.
Lastly, I would like to thank my family for their continuous support and their insatiable appetite and the auntie and uncle downstairs for selling close to ten pineapples to me. And helping me to cut the skin off. Else I would've cut my skin off too.
Of course everyone else who believed in me and accepted my flaws and trusted that I would do a good job. I am sorry if I didn't reach up to your expectations, I really tried. But I promise to work even harder.
It has been an enriching, demoralising, motivating, exhausting and not to mention bloody experience.
Till next year my dear tarts,
For all the amazing, wonderful, motivating, lousy, downright demoralising comments,
THANK YOU
20090103
Pineapple Tarts Sale
Hello dear friends,
Homemade pineapple paste
In the oven
PINEAPPLE TARTS SALE IS NOW ON!
For homemade pineapple paste (Ingredients: pineapple, sugar, lime juice, cinnamon, cloves):
$15 for 30 tarts.
For non homemade pineapple paste (Redman brand):
$13 for 30 tarts.
$13 for 30 tarts.
Please do support me and all proceeds will go to buying a better mixer so that I can make better food for all you guys out there!
To order, simply drop me an sms or just tag here. If not, you can email to fionalmy@hotmail.com.
Samples can be requested but only if there is a way for me to pass it to you.
Once again, please support me, it is only my second year selling pineapple tarts and first year that I'm making homemade pineapple paste!
Here are some pictures:
Homemade pineapple paste
In the oven
Inside the tart
To be sold!
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