amateurish.passionate.baker-wannabe

lemon coconut custard cake

2012-02-14T07:33:00.006+08:00

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

ingatan untuk diri sendiri pada hari ini..
sebelum buat sesuatu perkara, baca bismillah & ingat Allah..
niat dihati tujuan buat perkara itu kerana Allah
masak utk anak2 kerana Allah
masak utk teman2 di opis kerana Allah
insyaAllah.. ada keberkatannya..

kek ni dibuat sempena meeting dgn para staff
sempena hari ulangtahun salah seorang senior staff
tapi takdak gaya macam kek hepibeday2u langsung!
takpa.. janji semua warga kerja boleh makan (7 out of 8 are guys)
kalau kek hepibeday2u penuh aising org2 lelaki kurang minat
err.. kenyataan tersebut berdasarkan org2 lelaki yg ada disekeliling saya

moist but crumbly

sumber: womansday

1¼ cups self-raising flour
¼ cup custard powder
1 cup caster sugar
½ cup desiccated coconut
1 tablespoon grated lemon rind
1 cup milk
120g butter, melted
2 eggs

Coconut icing

1¼ cups icing sugar <-- i reduced to 3/4cups
2 tablespoons lemon juice
½ teaspoon grated lemon rind
1/3 cup shredded coconut
Lemon zest, to serve

Preheat oven to moderate, 180C. Lightly grease a 20cm-round cake pan and line the base with baking paper.
Sift flour and custard powder together in a large bowl. Stir in sugar, coconut and rind. Add milk, butter and eggs. Using an electric mixer, beat for 2-3 minutes until smooth. Do not over-beat.
Pour mixture into prepared pan. Bake for 35-40 minutes until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
Coconut icing. Sift icing sugar into a heat-proof bowl. Stir in juice and rind. Mix until smooth. Place over a saucepan of simmering water and heat gently, stirring until mixture is of spreadable consistency.
Spread icing over cooled cake. Sprinkle with shredded coconut. Serve topped with lemon zest.

gula aising dikurangkan separuh.. tapi manis leting jugok!

makan kek ni terimbau kenangan makan manisan kelapa yg mamak roti jual masa kecik2 dulu.. nama candy rasanya.. coconut candy?? tapi candy mamak tu jauh lebih manis.. kecik2 dah tunjuk tanda2 gigi-manis (sweet-tooth) :p

cinnamon swirl buttermilk pound cake - tish boyle's recipe

2012-02-10T21:14:00.004+08:00

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt.

ever since shirley @kokken69 posted it in her blog..
i've been dreaming of this cake
imagining how am i going to do it - sort of exercising the steps in my mind
ok. its a little bit overboard since its only a pound cake
nobody can go wrong making pound cake, i suppose.
but then, when i saw sis rima posted it. aduyai..
i feel like running back home from the office
and bake this cake there & then!
i finally made this for my department meeting
(yup! i need a reason to bake)

moist + gebu + lemak merdu - everything u asked for in a cake!

sumber: kokken69
Cinnamon Streusel Swirl

1/2 cup (60g) All purpose flour
1/3 cup (72g) Firmly packed light brown sugar
1/4 tsp Ground Cinnamon
Pinch of salt
3 tbsp(42g) Unsalted butter melted

Buttermilk Pound Cake

2 cups (242g) All purpose flour
1/2 cup (57g) Cake flour
1 tsp Baking powder
1/4tsp Baking soda
1/4 tsp Salt
1/8 tsp Ground cardamom
1cup (227g) Unsalted butter, softened
2 cups (400g) Castor sugar (I used 340g)
3 large Eggs
2 tsp Vanilla Extract
1 tsp Finely grated orange zest <-- i used lemon zest.
1cup (240ml) Butter Milk

the best pound cake i ever made. sungguh! tak tipu!

1. Preheat oven to 170C / 325F. If using a bundt pan, grease the inside of a 10inch bundt pan with butter and dust it with flour. I used a loaf pan and lined it with baking paper.

2. In a small bowl, whisk together the dry ingredients of the Cinnamon swirl. Add the melted butter and stir until blended and crumbly.

3. Sift together the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.

4. Using a paddle attachment, cream butter for 2 mins at medium speed in a mixer until very creamy. (2mins) Gradually add in the sugar and continue beating at medium high speed until pale and light. (4mins)

5. At medium speed, add in eggs one at a time and mix to incorporate eggs well.

6. Add vanilla extract and orange zest. Add in the flour in 3 portions, alternating it with milk (2 additions). Mix until just combined.

7. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.

8. Bake the cake for 65 to 75mins, until the cake tester inserted into the center comes out clean.

9. Cool the cake for 15 mins before turing out the cake to cool completely.

u complete me.

nota:
utk kek yg sedap sila guna butter yg sedap. hehe.. sah2 la kan..? :p
butter yg paling sedap utk buat cake to me so far is SCS.. tapi mahalnya tak ampun!

and pls.. don't opt out the ground cardamom (buah pelaga) - that is one of the reason this pound cake is different from others. combined with the fresh grated lemon/ orange zest.. it tastes so exotic & dramatic! (ayat yg sgt over.)

apple yeast sugar tart

2012-02-10T20:39:00.001+08:00

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

apple yeast sugar tart ni sebijik macam roti yg taruk apple kat atas
ada sahabat usrah kata macam potato bread
does not fit the tart name except for using tart pan..
alahai.. siapalah saya nak mempertikaikan resepi yg dicedok??
yg pasti ramai yg kenyang dengan apple tart yg lembut ni. alhamdulillah...

sumber: technicolorkitchen

1 ¾ cups (245g) all purpose flour, sifted
pinch of salt
1 tablespoon caster sugar
1 teaspoon instant yeast
1 egg
½ cup (120ml) warm whole milk
2 tablespoons (28g) softened unsalted butter
2-3 eating apples – I used Gala apples
1/3 cup (67g) demerara sugar <-- i used brown sugar
½ cup (120ml) thick cream*

Place flour, salt, sugar and yeast into a bowl. Whisk egg with milk and mix into flour mixture. Work in butter and knead to a smooth, thick batter – I used my Kitchen Aid with the hook attachment. Place in a buttered bowl and turn to coat. Cover with plastic wrap and leave to rise in a draught-free place for 30 minutes.
Knock back dough, then press it into a 22cm buttered pie plate or loose-bottomed flan pan, cover with plastic and allow to recover for 30 minutes (it will have puffed slightly).
Preheat oven to 225°C/437°F.
Peel apples, cored them and cut into eighths. Press apple slices into the dough, and sprinkle with the demerara sugar. Place pie plate/flan pan on a baking sheet.
Bake for 10 minutes, then reduce heat to 200°C/395°F.
Spoon cream over apples and bake for 20 minutes. The top should be slightly caramelized and the tart light and spongy. Eat warm.

* I used heavy cream and whipped it to soft peaks before pouring

marbled-chocolate banana yogurt bread

2012-02-10T09:19:00.000+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt.

kali ni "turn" anak dara pulak bawak buah tangan kesekolah
banana bread jadi pilihan sebab ada pisang yg bertaburan
cik abe beli sebelum kami pergi bercuti..
balik dari bercuti pisang jatuh tergolek satu demi satu..
ngam-ngam ada 3 biji ~ 1 1/2cwn utk ikut resepi yang dah di"pin" kan
(sedang mengalami pinsomnia tahap sederhana :p)

sumber: myrecipes.com

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar <-- i reduced to 3/4 cup
1/4 cup butter, softened ~ about 57g
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute <-- equals to 2 eggs
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. <-- i prefer to double boil my chocolate.
Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife.
Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

kak insyirah took the whole loaf to school..
ngam2 je utk the kids + teacher faizah.
hope they like it :)

grilled eggplant wraps

2012-02-08T22:49:00.004+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt.

saya dah siapkan menu dinner utk seminggu
supaya tak kelamkabut pikir nak masak apa petang nanti
kebiasaannya ada saja ucapan berbaur seperti:
"muaz nak spaghetti, taknak nasi", "man taknak ayam, nak kari ikan";
bila dah ada menu yg dipersetujui bersama.. siapa pun tak banyak cerita
tapi bila menu yg dah sedia ada tak diikut atas sebab2 kelaparan tak tertahan
ummi depa mula jadi tak keruan.. kalau masak jugak takdak sapa yg nak makan
lagipula cik abe pun dah pesan.. "tak payah masak nasik!"
maka episod pencarian resepi kembali lagi..
bezanya kali ni, healthy recipe ;)
sekadar mengalas perut di malam hari..

telur tak masuk resepi sebab utk sikecik only ;)

resepi adaptasi dari eatingwell.com

4 keping roti tortilla
sebiji terung panjang, potong serong <-- terung dimakan 2org dewasa sahaja. sila lebihkan terung kalau suka.
6 biji tomato cherry <-- dibelah 2
sedikit minyak zaitun dan garam
sedikit mozarella cheese
2Tbs mayonaise
salad lettuce

panaskan oven pada kedudukan grill, suhu 190C
sapu minyak zaitun pada terung dan sprinkle garam. grill terung bersama tomato cherry selama 5minit. terbalikkan menggunakan sepit/ spatula. tabur cheese mozarella (pada sebelah bahagian terung dah cukup. kalau letak kedua-dua belah cheese akan melekat pada bekas) dan teruskan grill sehingga cheese cair ~ lebihkurang 3-4minit.
panaskan roti tortilla dalam microwave selama 30-45saat atau boleh juga guna oven: balut dalam aluminium foil dan grill selama 2-3minit.
sapu roti tortilla dengan mayonaise dan tabur bahan2 lain kedalam roti dan bungkus/ roll & serve :)

alhamdulillah..
terasa nikmat bila dapat ikut saranan Nabi Muhammad s.a.w:
makan sebelum lapar, berhenti sebelum kenyang.

nota:
disini ada cara2 nak buat homemade tortilla
inti/ filling boleh dipelbagaikan.. kebiasaannya letak cooked shredded chicken.
kalau nak dimelayukan, letak inti karipap pun boleh ;)

kek lumut

2012-02-05T18:05:00.001+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt.

setiap kali satu2nya adik yg tinggal nun di utara turun ke KL
kakak mithali dia akan tanya.. "nak akak buatkan apa2 tak?"
dia terliur tengok kek lumut kak azlita
(kakak dia lebih 10kali terlioq!)
maka.. kakak mithali yg malas mengukus ni pun buat jugakla
malas sebab kena angkut keluar kukusan letrik dia
dan kena kukus 2 jam! kena dok tunggu tengok air kukusan..
tapi hasilnya.. walauweh.. superb i tell u! sangat2 lembut dan lemak merdu!
alhamdulillah.. berbaloi2 buang sifat malas tu kan?

mak kata kaler macam katak bot-bot! hehe..

sumber: fromintankitchen

1 cawan tepung gandum ~ diayak
1 cawan horlicks
3/4 cawan gula halus
250 g mentega
4 biji telur A
pewarna hijau secukupnya
4 sudu besar seri kaya
1/4 cawan susu pekat manis
1 sk esen vanilla

Sediakan pengukus. Didihkan air. Griskan Loyang dgn mentega dan taburkan dgn sedikit tepung.
Pukul mentega bersama gula halus hingga kembang dan berkrim. Gunakan kelajuan maksima.
Masukkan telur sebiji dan pukul hingga sebati (guna speed sederhana). Kemudian, masukkan lagi sebiji telur dan pukul lagi. Ulangi proses ini sehingga habis.
Masukkan susu dan serikaya. Ratakan.
Masukkan tepung sedikit demi sedikit diselangselikan dgn horlicks dan gaulkan sebati.
Masukkan pewarna hijau dan esen vanilla. Sebatikan.
Tuangkan adunan ke dalam Loyang dan tutupkan dgn kertas foil.
Kukuskan selama 2 jam 30 minit. (tambah air panas jika hampir kering)

macam incredible hulk tak?

nota:
alahai.. bila create post ni baru perasan.. saya kukus 2 jam sahaja.. macam mana boleh tak terpandang yg 30minit tu??? padahal dah rewind baca resepi dekat 10kali dah! agak2 ada kesan tak kpd tekstur kek??

blackberry pie bars & free palestinian movie @GSC Pavilion

2012-02-04T22:24:00.001+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt.

niat dihati nak buat utk meeting department
tapi meeting ditangguhkan sebab ramai yg bercuti~~2 Malaysia~~
terpaksa jugak buat utk makan sendiri & family
sebab blackberry yg dibeli sudah menunjukkan tanda2 usia memakan diri..

sumber: pink-parsley
crust and topping

3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

filling

4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.
Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

nota:

saya buat separuh adunan dan guna loyang 8x8inci. hajat asal nak guna loyang 9x13inci tapi blackberry yg ada seciput cuma.. rasanya elok dibakar crust lebih lama.. dan setelah diletak topping pun elok juga rasanya kalau ditambah masa.. bagi crunchy krup-krup lebih sikit ;)

saya tak sempat nk lebihkan masa sebab kalut nak keluar tengok wayang palestin free di GSC Pavillion anjuran VPM.

itupun terlepas jugak cerita yg dihajati: Insha Allah Beijing sebab tiket dah habis :(

[kalau nk book seat kena beli tiket rm10, otherwise its free tapi yg free rasanya tak banyak mana sbb org berebut nak tengok.. and willing to pay RM10.. which will go to support the Palestinian cause]

Alhamdulillah tadi sempat tengok Budrus.. rasa sangat marah dengan isr13L!! kaki putar belit sungguh! dan sangat kagum dgn kekuatan dalaman & jiwa penduduk kampung budrus.. MasyaAllah.. even their women goes all out to be in the front line facing the army! sangat berani!! May Allah bless their effort.

cream cheese pound cake

2012-02-02T12:46:00.000+08:00

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

kek ini dibuat sempena farewell
seorang teman sepejabat
yang bakal bercuti bersalin
dan bakal bekerjasama dgn industri
selama satu tahun!
am gonna miss u so much gee!!!
*sob* *sob*

sumber: the little teochew

195g all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
150g unsalted butter, room temperature
140g package cream cheese, room temperature
200g castor sugar <-- i reduced to 175g
3 large eggs, room temperature
1/2 tsp pure vanilla extract <-- i replaced with 1tsp lemon juice
Zest of a lemon or orange

Preheat oven to 175°C and place rack in center of oven. Butter and line an 8-inch round cake tin. I used a 6-inch square cake tin and it was too small, resulting in the top doming and cracking. If you are using a square tin, a 7-inch one should be just right. <-- i use 8x4 loaf pan and got extra 3 mini loaf size. i think it should be enough.. in 8x4 as mine is quite short loaf cake.

* A side note: If a recipe calls for round tins, and you want to use square ones, always remember to use 1-inch smaller ... for the simple reason that square tins hold more batter than round ones of the same size.

In a large bowl, sift together the flour, baking powder, baking soda and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated.
Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
Bake for about 50 mins. Do check at the 30 min-mark for over-browning.
Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too soon.)
This cake will keep several days at room temperature and one week when refrigerated. Can also be frozen.

one short loaf cake :D

matsaleh's recipes are very sweet.. and normally i would reduce the sugar amount.. and i know it would compensate the texture of the cake.. so i googled the effects and found this info from tlc. hmm.. 10-15% reduction wont affect much. so.. i think my cake is reasonable good in texture and sweetness.

zuppa chicken cream soup

2012-02-02T06:32:00.000+08:00

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

pagi hari dah nampak posting zuppa chicken cream soup kat blog kak wan
malam hari budak2 nak makan lasagne tapi mak budak tak lalu rasanya
tengah hari lepas jengok anak kecik 1st day di kindy
terus lajak ke cold storage.. semata2 nak beli pastry sheet
hajat nak beli satu barang tapi balik dengan 2 plastik penuh!
macam2 yg diangkut. buat stok macam nak darurat je gayanya..
lepas gian sebab jarang2 sekali dpt sopping sendiri di cold storage :p
selalunya barang2 dapur cuma di kirim melalui sms ke cik abe
dan selalu jugak memborong sendiri di minimarket di rumah
minimarket yg serba serbi ada. adik kata kedai doremon. hehe..

di tebuk manusia yang kelaparan!

sumber: citarasawan
Bahan1 paket puff pastry - ready made
(Keluarkan dari peti sejuk dan biarkan lembut pada suhu bilik)

Bahan Sup
200gm isi ayam di cincang
6 biji cendawan butang segar / dalam tin - di dadu
2 ulas bawang putih - cincang
1/2 labu bawang besar - di dadu
250ml air
150ml susu cair
1/2 kiub pati ayam
2 sudu besar tepung gandum
2 sudu besar minyak zaitun / mentega
1 sudu teh gula
1/2 sudu teh lada putih / lada hitam

Sapuan
1 biji kuning telur
1/2 sudu besar susu sejat
parsley kering <-- saya tak letak

anak teruna bukak topi, ambil isi

Cara-cara :
1. Panaskan minyak, tumis bawang putih dan bawang besar hingga layu. Masukkan tepung gandum, kacau hingga rata. Masukkan air dan kiub pati ayam, kacau rata.
2. Masukkan bahan-bahan yang lain dan masak hingga sup agak pekat. Tuang ke dalam acuan remekin 3/4 penuh. Ketepikan.
3. Tabur tepung di atas papan canai, canai dan potong puff lebih besar dari saiz acuan. Tutup acuan dengan pastry puff. Simpan sebentar di dalam peti sejuk.
4. Keluarkan dan sapu permukaannya dengan kuning telur dan tabur dengan parsley kering.
5. Bakar di dalam oven yang di panaskan dahulu pada suhu 190C selama 20-25 minit.

nota:
kakwan kata "*** kiub pati ayam biasanya masin, perasakan dengan sedikit garam sahaja."
saya dapat 8 mangkuk comel ramekins..

easy madeira cake - donna hay's recipe

2012-01-29T19:46:00.002+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt

apakah rasanya madeira cake ni??
macam butter cake -kah??
terliur sungguh bila tgk kek ni kat dapur puan yat maria
apatah lagi bila tgk bahannya ada almond meals
cadangnya nak bawak sbg buah tangan ke rumah sedara nanti..
maka tak dapatlah nak testing apa rasanya..

love this instagram photo!

sumber: yateasybakes

170g butter, softened
3/4 cup superfine sugar
1 Tbspn finely grated lemon rind
3 eggs
1.5 Tbspn lemon juice
3/4 cup all purpose flour
3/4 tspn baking powder
2/3 cup almond meal (or ground almond)

Preheat oven to 170C. Place the butter, sugar & lemon rind in the electric mixer & beat till light & creamy.
Gradually add the egg & the lemon juice, beating well (I beat the eggs 1 at a time).
Sift in flour & baking powder over the butter mixture & fold through with the almond meal.
Grease a 4" x 8" ( I used 4" x 9") loaf tin & line the base with baking paper.
Spoon in the mixture & bake for 45 mins-1 hr or until cooked when tested with a skewer. ( Mine need 1 hour of baking).
Cool in tin for 5 mins & then turn onto a wire rack.

Read more: http://yateasybakes.blogspot.com/2011/12/madeira-cake-easy-delicious-cake.html#ixzz1koQPV69F

eggless super easy super moist chocolate cupcake

2012-01-28T13:10:00.003+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt

super easy super moist chocolate cupcake by:
along, angah & kak insyirah. way to go girls!

requires 2 bowls: 1 for dry ingredients, 1 for wet ingredients
mix in the wet into dry. stir and pour into casing.
bake 20mins & wallah!
super duper easy!
super duper moist & yummy too!

source: simplyrecipes

1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

WIP: work in progress

Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

can u taste the moistness?

red velvet cupcake - hummingbird bakery's recipe

2012-01-25T09:25:00.003+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt

i've been making red velvet cake for more than 5times
after the 3rd trials, i swear by this easy-to-follow-but-very-yummy recipe
my sister's friend ordered it twice and its difficult to turn her down
i wasnt taking any order due to my very "keras-tangan" but she insist!

upon seeing this recipe from hummingbird bakery
i said to myself.. why dont i try to do it?
the end product is such a wowzerr!! it is soooo moist. it is soooo yummy!
the kids love it on its own (they r not a keen on the frosting)
anak2 buah lagilah.. the reds are all over the house when they gobbled it! :p

taken using ipad2

source: needmorenoms

60g unsalted butter, at room temperature
150g caster sugar
1 egg
1 tbsp unsweetened cocoa powder
2 tbsps red food colouring
1/2 tsp vanilla extract
120ml buttermilk <-- abt half cup
150g plain flour
1/2 tsp bicarbonate of soda
1 1/2 tsp white vinegar

Cream Cheese Frosting:

300g icing sugar (Used 115g) <-- i used 1cup

50g unsalted butter, room temperature
125g cream cheese, cold

Preheat the oven to 170°C.
Put the butter and the sugar in a freestanding electric mixer with a paddle attachment and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture.
Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When cupcakes are cold, spoon cream cheese frosting on top and dust with red velvet cake crumbs.

Cream Cheese Frosting:

Beat the icing sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.
Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.

nokia N86, nite time..

ipad2, with natural daylight

note:
semalam baca posting kak LG on taking pics using ifon.. saja nak tgk hasil akhir bila dah masuk blog.. nak compare mana lagi elok, ifon or my cokia. tp comparison itu tak adil.. sebab satu natural light, satu lagi lampu kalimantang. hmmm.. kalau dah tak terer tu tak terer jugak! huhuhuhu..

orange cake - donna hay's recipe

2012-01-24T19:01:00.000+08:00

bismillahirrahmaanirraheem..

assalamu'alaikum wrm wbt

pagi sabtu yg lalu kelamkabut buat kek ni
utk jamu ipar duai & anak2 sedara di kampung nanti
mentang2 raya cina.. buat kek oren pulak ya.. :D

simple & easy cake

sumber: technicolorkitchen

½ cup + 1 tablespoon (127g) unsalted butter, softened
¾ cup + 1 tablespoon (162g) caster sugar <-- i used 3/4 cup and still very sweet!
2 eggs
1 ½ cups + 2 ½ tablespoons (225g) all purpose flour, sifted
1 ¼ teaspoons baking powder, sifted
1 tablespoon milk
finely grated zest of 1 large orange
4 tablespoons orange juice

Orange icing:( i didnt do this)

1 ¼ cups (175g) icing sugar, sifted
2 tablespoons orange juice
zest of 1 orange, to decorate

Preheat the oven to 180°C/350°; butter a 20x10cm (8x4in) loaf pan* and line with baking paper; butter the paper as well.
Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy. Add the eggs, one at a time, and beat well.
Add the flour and baking powder and mix well. Add the milk, orange juice and zest and mix until smooth.
Spoon the mixture into the prepared pan and bake for 55 minutes or until golden and cooked when tested with a skewer.
Cool completely on a wire rack, then carefully unmold.
To make the icing: combine the sugar and orange juice in a small bowl and mix to form a smooth paste. Use a palette knife to spread the orange icing over the cake and top with the zest.

chocolate fudge brownies cake (with applesauce)

2012-01-20T20:25:00.003+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt

saya seorang manusia yg sangat pelupa!
saya lupa kenapa saya mintak tlg adik saya belikan applesauce..
saya lupa resepi mana satu yg dah ditanda, yg guna applesauce..
saya lupa resepi mana yg saya dah pernah buat, guna applesauce..
maka saya associate lupa = applesauce. titik.
masa utk istighfar 1000x

bila jumpa resepi happy brownies
(kiut bangat brownies dia!!)
rasa teruja nak buat..
boleh saya guna applesauce yg tak banyak mana tu!
sebotol yg ada sedang elok dengan resepi yg perlukan 3/4cwn
alhamdulillahi rabbil 'alamin..

camera! lights! laa.. lights off pulak

sumber: bakeforhappykids

2 ounce unsweetened chocolate, chopped
1 cup whole wheat pastry flour (or all purpose flour) (I used all purpose flour)
1 cup packed light brown sugar
1/2 cup unsweetened cocoa powder (NOT Dutch process)
1 tsp baking powder
1/2 tsp salt
2 large eggs
2 large egg whites <-- i use 3 whole eggs
3/4 cup unsweetened applesauce
1/2 cup canola oil
2 tsp vanilla extract
2 tsp espresso powder
1 tsp powdered sugar (I didn't use this)

Preheat oven to 350°F. Spray a 9-inch springform pan with non stick baking spray with flour.
Stir the chocolate in the top of a double boiler set over simmering water until melted. Remove from heat and cool slightly.
In a medium bowl, whisk the flour, brown sugar, cocoa, baking powder and slat. In a large bowl whisk the eggs, egg whites, applesauce, canola oil, vanilla, espresso powder, and melted chocolate until blended. Sift flour mixture over. Gently fold flour into batter (do not over-stir). Pour batter into prepared pan.
Bake 33-35 min or until a wooden pick inserted in the center comes out clean. Transfer cake to a cooling rack and cool completely. Release the pan sides from the cake and sift powdered sugar over the cake.

err.. tak jelas pulak texture :|

verdict:

rasanya agak masam..berbanding brownies biasa. dimana agakanya kesilapan saya? sedangkan saya ikut sebijik2 resepi tu.. atau memang rasanya begitu? brownies yg agak masam..

tapi kemasamannya sedikit sebanyak dapat menghilangkan kemuakan coklat..

(tapi saya suka coklat!!! dan saya tak boleh associate coklat = masam! nehi!)

so.. its an acquired taste i think ^_^

eggless orange buttermilk poppyseed muffins

2012-01-17T17:37:00.004+08:00

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

anak teruna gebu was asking for cakes/ muffins since last week
he wanted to bring to school for his friends & lovely teacher zarina
(he was so happy to get teacher zarina as his class teacher & kakak was so jealous of him!)
but ummi was busy entertaining her officemate (ye lah tu :p)
so.. last nite i embarked on making this eggless muffins for him
i had to look for eggless recipe since we have only 1 egg left in the fridge!

a part of 20 mini muffins

source: priyaeasyntastyrecipes

2cups All purpose flour
1/2cup Sugar
1/4cup Butter
1/4cup Sunflower oil
1/2cup Buttermilk
1/2cup Orange juice <-- 1 orange
1tsp Orange zest <-- i just use 1 whole orange zest
1tsp Baking powder
1/2tsp Baking soda
1tsp Vanilla extract
2tsp Poppy seeds <-- i just sprinkle a little bit ~ less than 1tsp i think

Preheat the oven to 350F..Sieve the flour with baking soda and baking powder,add the poppy seeds and keep aside.
Beat the sugar,butter and oil until the sugar gets well dissolved, immediately add the buttermilk,orange juice,orange zest and vanilla extract, whisk everything well.
Gradually add the dry ingredients to the wet ingredients, mix it well with a spatula,batter will be quite thick but don't overmix the batter,else ur muffins will turn hard.
Drop enough batter to the silicon muffin tray and bake for 20-25minutes until a skewer inserted comes out clean..

using anie's tips to capture the internal texture - camera same level as object :)

bill's cherry tart

2012-01-15T20:04:00.002+08:00

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

mak suka pudding-based delicacies
patricia scarpin kata: "it’s pretty much a clafoutis with a crust"
so, i made this for mak..
alhamdulillah.. she likes it :)

so hopeless with camera! huhuhu..

Bill’s cherry tartsource: technicolorkitchen

Pastry:

½ cup + 1 tablespoon (127g) unsalted butter, melted and cooled
1/3 cup + 2 tablespoons (90g) caster (superfine) sugar
1 ¼ cups (175g) all purpose flour
pinch of salt
2 tablespoons almond meal (finely ground almonds)

Filling:

170ml heavy cream
2 eggs, lightly beaten
2 teaspoons vanilla extract
3 tablespoons caster (superfine) sugar
2 tablespoons all purpose flour
550g fresh cherries, halved and pitted – I used only 450g

Preheat the oven to 180°C/350°F; butter a 24cm (9 ½ in) round loose-bottomed tart pan (use a pan with high sides otherwise it won’t hold all the cream mixture)

Make the pastry: stir together the butter and sugar in a large mixing bowl. Add the flour and salt and stir to make a soft dough. Transfer the dough to the prepared pan and press evenly into the base and sides of the pan using your fingertips. Put the pan on a baking sheet and bake for 12-15 minutes or until the pastry is slightly puffy. Remove from the oven and sprinkle the almond meal over the base.

Now, make the filling: in a large bowl, whisk together the cream, eggs, vanilla and sugar. Add the flour and whisk until well mixed. Arrange the cherries, slightly overlapping, over the pastry base and pour the cream filling evenly over the cherries.

Return the tart to the oven for a further 40-50 minutes or until the filing is firm and golden. Leave to cool and serve with cream or ice cream.

trying to capture the internal texture - fail miserably :'(

baked french toast

2012-01-13T15:01:00.004+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt,

we have a meeting in the morning
and i prepared a breakfast for my staffs :)

for texture - sprinkle some cornflakes

source adapted from: sheldonrachel blog

1/2 cup melted butter (1 stick)
1 cup brown sugar <-- i use 1/2cup only
1 loaf Texas toast <-- i use 8 slices of Gardenia (cut off the crusts)
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
1Tbs powdered/ icing sugar
Powdered sugar for sprinkling

Melt butter in microwave & add brown sugar....stir till mixed.
Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
Beat eggs, milk, & vanilla ß *Add 1 Tablespoon powdered sugar to egg mixture*
Lay single layer of Texas Toast/ gardenia/ massimo in pan
Spoon 1/2 of egg mixture on bread layer
Sprinkle brown sugar & cinnamon before next layer
Add 2nd layer of Texas Toast
Spoon on remaining egg mixture
Sprinkle lightly with white sugar & cinnamon
Cover & chill in fridge overnight
Bake at 350 for 45 minutes <-- i bake 30mins covered + 15mins uncovered
Sprinkle with powdered sugar
Serve with warm maple syrup, if u prefer so.

that last slice..

german apple bundt cake

2012-01-13T07:36:00.002+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt

this whole bundt cake
is solely dedicated for my usrah group
insyaallah..
:)

source: ovenhaven (originally from allrecipes.com)
german apple bundt cake

2 eggs
1⁄2 cup canola oil / olive oil
1 cup brown sugar
1⁄2 cup white sugar
1 teaspoon vanilla essence
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apple – peeled, cored and diced

Preheat oven to 180°C / 350°F. Grease and flour one 9×13 inch pan, or a 10-inch bundt pan.
In a mixing bowl, beat oil and eggs together until creamy. Add the sugar and vanilla and beat well.
In a separate bowl, combine the flour, salt, baking soda, and ground cinnamon. Add this mixture to the egg mixture, and mix until combined. The batter will be very thick.
Fold in the apples. Spread batter into the prepared pan.
Bake for about 45 mins (55 mins, if you’re using a bundt pan), or until cake tests done.
Leave cake to cool before dusting with powdered sugar, or pouring a glaze.

ready to-go!

update:
half of it is meant for my staff as well ;)
alhamdulillah..

cauliflower quiche

2012-01-10T18:12:00.001+08:00

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

when i saw this recipe in taste of beirut
i can feel the goodness to eat it for breakfast
since kiddos are not so adventurous with morning eats
(typical genetically-malay kids i must say -
its either nasi lemak or nasi goreng or roti bakar or roti canai)
i made it for friends in the office..

naturally, quiche is "eggy"
and i had to halve the cheese - no stock :(
so.. some like it but..
some can stomach only "cubit-cubitan"
me? i gobbled it like nobody's business :p
alhamdulillah.. ramai yg kenyang :)

makan dengan chilli sauce ye.. bukan cherry :p

cauliflower quiche
source: taste of beirut

Crust:

2 cups of flour, dash of salt
1 egg
1/2 cup of unsalted butter (4 ounces or 125 g.)
1 tbsp of whipping cream or milk or more as needed

Custard:

1/2 of a large cauliflower
3/4 cup of shreds of prosciutto or ham <-- i use sausages
6 eggs plus 2 egg whites
2 cups of whipping cream or 1 cup of cream and 1 cup of milk
1 cup of shredded Swiss cheese <-- i use cheddar but only 1/2cup :|
1/2 cup of grated parmesan
1 1/2 tbsp of grainy mustard
Spices: 1/4 tsp of white pepper, 1/4 tsp of nutmeg, 1 1/2 tsp of paprika, 1/4 tsp of black pepper

To make the crust:

Place the flour and salt in the bowl of a food processor; mix to combine well. Add the butter, and pulse until the mixture looks sandy. Add the egg and mix, adding the tablespoon of cream or milk through the feed tube. As soon as the pastry holds together, stop the machine and transfer onto a piece of wax paper; gather the dough into a bowl, wrap and place in the fridge for one hour or overnight.
When ready, bring to room temperature. Roll out on a large piece of wax paper. Flip onto a greased and floured pie plate. Prick all over with a fork, cover with a piece of foil and a mound of beans and bake in a preheated 350F oven for 15 minutes or so until the pastry is dry and almost completely baked.

To prepare the custard:

Steam the cauliflower (or boil in salted water) until tender. Drain well and cool then cut into small florets and chunks to fit the pie plate.
Place the prosciutto shreds all over the crust then cover with the cauliflower pieces.
In a large bowl, beat the eggs then pour the cream (or cream and milk), then cheese, then add the spices and mix well to combine.
Pour the custard over the cauliflower and bake in a preheated oven at 350F till puffy and golden. Serve.
If desired, you can brush the crust with a bit of beaten egg after baking it first for ten minutes, then bake it again for 5 or so; the egg will help keep the crust flaky and will give it a nice sheen. <-- i did this.

homemade apple chips

2012-01-08T20:50:00.005+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt,

this apple chips is the most healthiest snacks i've ever eaten
and the most easiest snacks to be done!
you just need an apple ~~a day keeps the doctor away~~
a mandolin or a slicer
and brown sugar + cinnamon powder
the only critical thing is time: you need to wait 2 hours to enjoy it!
but its worth the waiting time.. insyaallah..

homemade apple chips
source: theitaliandishblog

1 green apple

2tbs brown sugar

1tbs cinnamon

preheat the oven to 107-110C.

slice the apples as thin as you can <-- i think i need to invest on mandolin. my plastic-pasar-malam mandolin is killing me with frustation!

mix the sugar + cinnamon. dip the apple slice lightly in the mixture.

Lay the slices on the baking sheets, about 12 slices per sheet.

Bake for 1 hour. Remove one pan at a time and flip the apple slices over with tongs. When you return pans to oven, also rotate them - put the one that was on the top rack on the bottom. Bake for one more hour. Remove pans from oven. Apple slices will start to harden up pretty quickly. Remove with tongs.

the result of thick coating = huduh bangat!
but still very crispy :)

cherry clafoutis

2012-01-08T20:35:00.004+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt,

walaupun dah kahwin lebih 10tahun
kita tidak boleh mengetahui apa yg ada dalam kepala suami
seringkali kita membuat andaian..
adakalanya andaian itu benar, adakalanya tidak..
adakah itu bermakna kita tidak memahami suami sendiri?
rasanya tidak..
manusia memang susah meneka apa yg manusia lain fikirkan
melainkan mereka melontarkan buah fikiran mereka
hanya Allah sahaja yang Maha Mengetahui segala sesuatu..

"Sesungguhnya Allah mengetahui segala rahsia di langit dan di bumi; sesungguhnya Dia mengetahui akan segala (isi hati) yang terkandung di dalam dada." [Faatir:38]

itulah yang berlaku kepada buah cherry yang dah seminggu dalam peti
saya andaikan cik abe nak makan..
dan dia andaikan saya nak "kek"kan..
semasa di kedai MBG semalam.. saya ternampak cherry
mak datuk!! mahalnya cherry ni!!! patutlah harganya dikoyak buang
(cik abe taknak saya membebel sbb beli barang mahal :p)
terus teringat cherry kat rumah.. dan terus tanyakan cik abe..
dah konfem dia taknak makan.. esoknya saya terus korbankan

hajat hati nak cuba bill's cherry tart
tapi masa yg ada tak mengizinkan..
cuma sempat buat clafoutis ja..

look ma. no sugar! :D

cherry clafoutis
sumber: tartelette

1 to 1 1/2 cups cherries, pitted
4 eggs
1/3 cup honey
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup gluten free flour of your choice <-- saya guna gandum je
powdered sugar (optional)

Preheat the oven to 350F and position a rack in the middle. Place all the cherries in a 8-inch round pie tin slightly coated with some melted butter (or cooking spray if you wish).
In a large bowl, whisk together the eggs and honey until well combined. Add the milk, cream and flour and whisk until smooth. Slowly pour over the cherries, trying not to disturb them too much so to speak. Bake for 30-40 minutes until golden brown.
Serve at room temperature with some powdered sugar dusted on top if desired.

buttermilk cornbread

2012-01-06T20:55:00.003+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt,

i have mentioned thousand times (ayat over :p) that i luurrrrve buttermilk
and how buttermilk does wonder to cakes & bakes
kelembutan, kenikmatan dan kesedapan yg dijamin menggemukkan! hehe..

so plain but oh-so-yummy!

buttermilk cornbread
sumber: the girl who ate everything <-- this sound like me!

Bowl 1

2 eggs
1 c. butter (melted) <-- abt 227g
2/3 c. sugar
1 c. buttermilk <-- 1Tbs vinegar + 1C milk
½ t. baking soda

Bowl 2

1 c. corn meal
1 c. flour
½ t. salt
1tbs honey <-- cant help myself to add this on :D

Combine all together. Spray an 8X8 pan. Bake at 375 degrees for 30 minutes. <-- you can mix eveything in blender of food processor.

verdict:
the sweetness is just nice.. even tho i had added the honey. 1Tbs does not affect the taste i guess..
i brought a jar of marmalade (just in case the taste is too bland) to office and most of my friend makan begitu saja.. dah cukup sedap kot? :D

buttermilk-blueberry breakfast cake

2012-01-03T07:24:00.002+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt,

this cake is long overdue..
hajat nak buat dari malam jumaat yg lalu
baru mlm ni terlaksana..
alhamdulillah..

yumminess!

Buttermilk-Blueberry Breakfast Cake

source: alexandracooks

½ cup unsalted butter, room temperature <-- abt 115g-120g
2 tsp. lemon zest or more — zest from 1 large lemon <-- gotta opt out this. no lemon in the house.
7/8 cup + 1 tablespoon sugar <-- i just use 3/4cup + 1Tbs
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries <-- blueberry is so very expensive here.. i just use 1cup :|
½ cup buttermilk

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving. <-- i bake for 40mins..

the breakfast cake which is lovely for tea ;)

buttermilk is simply magic!
lembut dan gebu ja kek ni..

chocolate pear pie

2011-12-29T17:16:00.001+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt,

choc pear tart ni dah ditukar buahnya..
jadi choc lai tart.. sebab guna buah lai
adik beradik pear la jugak. kan? ;)
rasanya nak ganti buah2 lain pun boleh ni..
anything that can goes with chocolate..

the choc melted feverishly! kes guna choc topping :p
tapi lepas simpan dlm peti semalaman dia jadi mantop!

sumber: turkishcookbook.com
Crust/ Dough:

4Tbs less than 2cups of all purpose flour
125g unsalted butter, room temperature
1/2cup sugar
1 egg, room temperature
1 pinch salt

Filling:

150g bittersweet chocolate <-- i just use leftover from choc topping
3 pears, peeled, thinly sliced
2-3Tbs sugar, adjust the sugar amount to your liking

Sauce/ On top:

2 eggs
200ml 35% cream
75ml milk
1tsp vanilla extract

Method:

oiled the 23cm (9inch) pie plate. preheat the oven to 180C.
combine all crust ingredient in large bowl. spread the dough in the oiled plate with your palm equally. also spread the dough on top of the edges. pierce the dough all over with fork and bake for 15minutes.
melt the chocolate in double boiler. spread evenly on a cooled crust.
mix the pear slices with sugar and place all over the chocolate.
blend the sauce ingredient and pour all over the pears.
bake for 45minutes or until the tops take golden color. serve while still warm.

simit - a turkish bread

2011-12-27T14:21:00.000+08:00

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

roti turki ni buat makan petang di hari cuti..
alhamdulillah.. kenyang satu family :)

ada yg dicicah dgn nutella, susu pekat & cheese spread

sumber: yelda's kitchen

Dough

3½ teaspoon active dry yeast
Pinch of sugar
¼ cup warm water
4 cups unbleached all-purpose flour
1¼ teaspoon salt
About 1 cup lukewarm water
2 tablespoon molasses
1 cup water

Topping

2-3 cups sesame seeds

Dissolve the yeast and sugar in ¼ cup warm water and let stand 10 minutes in a warm place until frothy.
Mix flour, yeast mixture, salt and water. Knead at least 15 minutes by hand, or 10 minutes by heavy-duty mixer, until the dough is very smooth and springy. Put the dough in a buttered bowl, cover with plastic wrap, and let rise 2 hours.
Knead the dough a few times on a lightly floured work surface, roll into a log, and divide into 12 equal pieces. Roll each piece into a tight ball and let rest under a slightly damp towel about 30 minutes.
Roll each ball into a 14 inch long rope. Hold down one end of the rope with one hand while twisting it with the other. Then form this twisted rope into ring, pressing and rolling the overlapping ends together on the work surface with one hand to seal. Place on a greased baking sheet and let rest 1 hour.
Dissolve the molasses in 1 cup water in a bowl. Put the sesame seeds in another bowl and set it next to the molasses water. Dip each “simit” in molasses water first, then in the sesame seeds, making sure the “simit” is completely and thickly coated with the seeds on all sides. Put it back on the baking sheet and let rest for 30 minutes.
Preheat the oven to 350°F 30 minutes before baking. Put a few cups of water in an ovenproof pan and place it in the oven.
Take each ring and rotate it gently through your hands, enlarging it into a 7 inch circle. Place the rings back on the baking sheet and let rest for 15 minutes or until well puffed.
Bake about 15-20 minutes until rich golden brown in color.
They are their best eaten fresh out of the oven. They will be good all day. You can also reheat them wrapped in foil to freshen them.

Source: Classical Turkish Cooking – Ayla E. Algar

the simit tower :)

fresh fruits pizza

2011-12-26T01:57:00.006+08:00

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt

jutaan kemaafan dipohonkan pada teman2 blog
tiada berkesempatan utk bw dan meninggalkan jejak
walaupun hati meronta2 nak menyampuk cerita

semalam cik abe bersuara..
masa yg ada bersama anak cuma malam hari
cubalah utk betul2 bersama2 mereka - {dusyummm..!!!}
lagipula.. anak2 akan copy and paste perlakuan ummi & abah
umminya asik ngadap pc.. tengok blog & fb
abahnya ngadap pc jugak tapi buat kerja
yg lagi best semestinya blog & fb
yg lagi best itulah yg lebih melalaikan
yg menjauhkan kita daripada mengingati Tuhan
nampak sangat dah lupa ayat AlQuran yg glamer ni:
"alaa bizikrillahi tadmainnal qulub"
(hanya dengan mengingati Allah hati akan menjadi tenteram)

selepas ini mungkin post saya ringkas
mungkin hanya resepinya sahaja..

harapan saya cuma dua:
1. agar teman2 tidak berkecil hati dgn diri ini..
2. masih sudi menjengok teman yg membisu di sini..

yang pasti.. saya kena pandai2 curi masa utk update blog..
yang juga pasti.. saya akan tetap menjengah ruangan teman2.. insyaallah..

the crust is crunchy! the whole pizza is addictive!

fresh fruits pizza
sumber: kakshidah of dairimama

A

1/2 cup icing sugar (this is sweet dough. If you dont like it sweet, cut the sugar to 1/4 cup)

3/4 cup butter

11/2 cups plain flour

mix together with hand, make it flat on a pizza pan, bake at 200 degree until lightly brown

8 oz cream cheese
1/2 cup icing sugar
1 tsp vanilla
1 tbs freshly squeezed lemon juice

mix together using a mixer, spread on baked crust. arrange fruits on top of the cream cheese spread. It can be any fruits such as canned peach, strawberries, raspberries, blueberries, kiwi, grapes etc

C <-- saya tak sempat nak buat! :|

1 cup pineapple juice
1/2 cup sugar (you can reduce if u want to)
1 tbs corn starch (mix with a bit of water)

mix together and cook until thick. let it cool and drizzle over the fruit pizza. keep in refrigerator for at least 6 hours.

yummeh to the tummeh! simply perfect! simply delicious!

sultana butter cake

2011-12-21T20:37:00.000+08:00

bismillahirrahmanirraheem..

assalamu'alaikum wrm wbt.

antara perkara yg menggumbirakan saya ialah
apabila terjumpa/ berjumpa teman lama
anie of metearoha bukan teman lama
malahan tak pernah bersua
cuma berkenalan-bertemanan di alam maya saja..
tapi laaaaama sangat anie tak muncul dipersada blog
bila balik dari mekah tgk anie ada updates.
wah!!! gumbira sungguh rasa dihati!
betul2 rasa macam jumpa member lama! :D
bila dibelek2 blog anie..
tergoda pulak dengan butter cake dia.. ;)

lepas makan seketul nak lagi dan lagi dan lagi.. maka bertambahla kalori.. :p

sumber: anie of metearoha
sumber asal: yatt of easybakes

250g butter, dilembutkan pada suhu bilik
180g gula
5biji telur
1/2tsp vanilla
200g self raising flour
80g sultana, direndam dalam air oren <-- saya campur mixed fruits dan rendam dalam ribena (air oren xdak stok kat rumah)

panaskan oven 170C. gris loyang dan tabur tepung. (saya guna bundt pan macam anie :D)
pukul butter dan gula hingga kembang dan gebu
masukkan telur satu demi satu
masukkan tepung dan kaupbalikkan hingga sebati
masukkan esen vanilla.
masukkan sultana dan gaul sebati.
tuang kedalam loyang dan bakar 45-50minit.

thanks anie & yatt.. such an easy cake & a crowd pleaser ;)

triple fudge banana bread

2011-12-21T13:05:00.001+08:00

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt.

gandingan pisang dan coklat memang mengujakan saya
malah, saya pernah menggunakan nick: coklatbanana
(sungguh kebudak-budakkan! :p)
bila muncul kek chocolate banana di secret recipe
hampir selang sehari cik abe belikan - as a surprise
sampai kena bagitau kat dia - pls stop buying for a while..
memang suka tapi kalau dah selalu sgt.. muak la jugak. kan?

resepi ni saya jumpa dalam pinterest
semalam saya buat dalam keletihan..
bersama2 4orang askar yg keceriaan
masing2 nak tolong ummi - memang sangat havoc!
dalam "kehavocan", terlupa letak baking powder!
sejurus sblm masuk oven baru teringat..

beware. looks can be deceiving ;)

sumber: howsweeteats

Triple Fudge Banana Bread

makes one loaf (or about 3 mini loaves)

2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup brown sugar
1 large egg
2 teaspoons vanilla extract
4 large bananas, mashed (about 1 1/2 cups)
1/2 cup unsalted butter, melted and cooled
1/4 cup milk
4 ounces dark chocolate, melted
3/4 cup milk chocolate chips + 1/2 teaspoon flour

Preheat oven to 350 degrees F. Spray a loaf pan (mine was 9×5) liberally with non-stick spray or grease with butter. In a bowl, mix together flour, cocoa, salt, cinnamon, nutmeg and baking powder, then set aside.
In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, then add bananas and milk and mix until combined. Add in dry ingredients slowing, mixing with a spoon until batter comes together. Add in melted butter and mix until incorporated, then stir in melt chocolate.
Toss chocolate chips with 1/2 teaspoon to coat, then fold into batter. Pour batter into loaf pan. Set pan on a baking sheet, then bake for 55-60 minutes, or until center is set and a toothpick inserted comes out clean. Remove bread from over and sprinkle with additional chocolate chips if desired (i wanted to sprinkle but i totally forgot abt this!! ). Let cool completely (1-2 hours) before cutting.

yummeh!

basbousa

2011-12-20T18:24:00.002+08:00

assalamu'alaikum wrm. wbt.
bismillahirrahmanirraheem..

asalnya saya jumpa basbousa ni dalam turkishcookbook.com
tapi sudahnya ikut resepi lain dari kitsch in the kitchen
kenapa?
sebab saspen tengok air gula banyak sangat
terus terbayangkan wad diabetic kat hospital kb!

tapi bila dah siap. baru faham.. kenapa perlu air gula sebanyak itu
ia diperlukan utk melembabkan kek yang kering
resepi yang saya cuba, memang keknya agak kering..
mungkin sebab kekurangan air gula?
atau mungkin sebab saya 'gelenya' tambah baking time?

basbousa
sumber: kitcsh in the kitchen
For the cake

2 1/2 cups coarse semolina
1 cup dessicated coconut
1 cup (220g) caster sugar
1/2 cup (75g) self-raising flour
200g thick yoghurt
200g unsalted butter, melted
1 teaspoon vanilla extract
25-30 blanched almonds
milk, if required

For the syrup

1 1/2 cups (330g) sugar

1 cup (250ml) water

1 teaspoon lemon juice

1 teaspoon rosewater

Preheat the oven to 190°C (375°F), grease and line the base of a 30cm x 20cm x 4cm (12" x 8" x 1") baking tin.
Mix the semolina, coconut, flour, yoghurt,melted butter, and vanilla in a bowl. The mixture should be stiff but not dry, if it is too difficult to stir add a little milk.
Spread the mixture into the baking pan, then cut it diagonally into diamonds about 5cm (1") wide. Place an almond in the centre of each diamond.
Bake the cake for 30 - 40 minutes, or until golden on top. <-- i baked for 1hour. might be another reason why the cake is quite dry.
Whilst the cake is cooking, begin the syrup. Combine the sugar and water in a small saucepan over medium heat, stirring until all the sugar has dissolved. Bring the mixture to the boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and stir in the lemon juice and rosewater.
Pour the syrup slowly all over the cake.

mina

2011-12-19T19:21:00.000+08:00

Mina - hanya 3hari dalam setahun perkhemahan Mina dihuni manusia

itulah kata2 ustaz mohd. hasnil..

yang berjaya menarik saya utk menghuni mina

selama 3hari tasyrik - 11, 12 dan 13 zulhijjah

sumber

sepanjang di Mina, para jemaah digalakkan membanyakkan amal ibadat

berzikir, solat sunat, baca quran dan terjemahan/ tafsir, baca matsurat dan berdoa

kata ustaz hasnil lagi, set-kan target..

berapa juzuk alquran mahu dihabiskan

solat sunat jangan ditinggalkan

begitu juga amalan2 sunat yang lain..

cuba buat sehabis baik!

resepi mina ni pulak saya jumpa dalam blog masakan turki

setelah selesai ibadah haji, saya asik termimpikan turki

mimpi disiang hari.. bukan sahaja tempat bersejarahnya..

makanan pun sama ditelek.. gigih mencari resepi makanan turki

resepi mina ni, sekali detelek2, ala-ala shepherd's pie

ada lapisan daging hancur, ada lapisan mashed potato, ditabur cheese

bezanya, lapisan bawah ada matzoh sheet

atau cuma lapis dengan roti bakar.

it makes a difference!

sumber: turkishcookbook.com

lapisan bawah:

4 1/2 keping roti dibakar dan dipotong buang kulit tepi

filling:

250g daging hancur
1tbs butter
1biji bawang merah, dihiris
2biji bawang besar yg kuning, dipotong dadu <-- saya guna 1biji sbb budak2 x suka :|
1ulas bawang putih, dihiris
1biji cili cubannelle <-- saya hiris cili hijau
1biji tomato, didadukan
1tsp dry oregano
garam & serbuk lada hitam secukupnya

lapisan kentang putar:

2-3biji kentang saiz sederhana, dibuang kulit dan didadukan
1tsp butter
1/4cwn susu panas
secubit red pepper <-- saya letak paprika
garam & black pepper secukupnya

topping:

100g grated mozarella cheese

tatacara:

panaskan oven 200C
selek dasar pyrex (3L) dengan butter dan susun roti bakar diatasnya.
panaskan butter dalam kuali dan tumis bawang2 hingga layu. masukkan baki bahan2 filling dan masak dalam 4-5minit. pastikan jgn terlebih masak (tapi jgn la pulak sampai daging tak masak), nanti kering sangat. sebenarnya saya terlebih masak so, saya tambah air dalam 2sdb :D
tuangkan bahan filling keatas roti bakar tadi.
sementara tu, rebus kentang hingga lembut. tapiskan air dan masukkan semua bahan2 lain dan kemudian lecek2 semua sekali bersama2 kentang hingga hancur. ratakan keatas permukaan daging.
tabur mozarella cheese atas permukaan kentang dan bakar sehingga permukaan kelihatan keperangan (saya bakar dalam 30-35min).

red velvet brownies

2011-12-15T13:06:00.011+08:00

assalamu'alaikum wrm wbt
bismillahirrahmanirraheem..

semasa saya di tanah haram, blog ini disekat
cik abe kata nak suruh tumpu kepada ibadah semata..

pabila pulang, masih begitu juga.
langsung hilang segala. terasa gelap seketika..
segala perkongsian dirasakan sia2
tertanya2 apakah hikmahnya..

selepas 3 hari berhibernasi, saya cuba lagi
alhamdulillah.. teruja seketika pabila nampak kaabah!
post terakhir sebelum berangkat ke tanah suci

brownies ni buat bila anak2 sedara datang isnin yang lalu..
bakinya dibawa ke opis keesokan harinya..
tapi kesempatan utk post cuma datang semalam..
namun, bila cuba publish post .. hanya keluar tajuk.
apakah itu tanda2 blog ini harus dibiarkan saja??

adaptasi dari smells like home
sila klik link diatas untuk resepi frosting.
saya cuma tambah adunan creamcheese (creamcheese + gula + telur) dan marblekan diatas brownies.

red = love

3 tbsp unsweetened cocoa powder
2 oz red food coloring (this is one small bottle or a scant 2 tbsp)
2 tsp pure vanilla extract, divided
1/2 cup (8 tbsp) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 tsp salt <-- saya tak letak since guna salted butter
1/4 tsp baking soda + 1/2 tsp vinegar <-- saja tambah

Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan.

In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter. ++ add the soda+vinegar and mix evenly.

Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. ++ add cream cheese mixture on top and swirl with knife .

Allow brownies to completely cool in the pan on a baking rack before cutting.

labbaikallah..

2011-10-29T15:33:00.001+08:00

Labbaik Allahumma LabbaikKami (datang) memenuhi dan melaksanakan perintah-Mu ya Allah.
Labbaika la syarika laka labbaik
Tiada sekutu bagi-Mu dan kami (insya Allah) (datang) memenuhi panggilan-Mu.
Inna al hamda wa an ni’mata laka wa al mulka la syarika laka
Sesungguhnya segala pujian, nikmat dan juga kerajaan adalah milik-Mu dan tidak ada sekutu bagi-Mu.

subhanallah.. alhamdulillah.. ALLAHU AKBAR!!!

blog ini akan berhenti beroperasi buat sementara

ampun dan maaf dipinta andai ada salah dan silap dalam berkata2

mohon halalkan segala resepi yang di'copy'

semoga dapat bertemu kembali.. sebulan selepas ini..

insyaallahu taala..

coffee marble chiffon cake

2011-10-29T15:26:00.000+08:00

bismillahirrahmanirrahim..
setelah 2 hari bertangguh.. akhirnya terlaksana jugak..
alhamdulillah..
entah kenapa, baking mood lari tak terkejar lagi!
ibu mertua & ipar duai datang,
cuma dijamu DFCC
niat nak buat kek lain terbantut
bila adik kata nak datang,
niat nak buat nectarine cake pun tak terbuat
saya usahakan jugak buat coffee chiffon ni
as an early birthday present for her..

adaptasi dari cosybake & cornercafe

90g tepung kek/ tepung low protein (superfine pun boleh)
2/3tsp Baking powder
40g Castor sugar
3 Egg Yolk
40g minyak jagung
90ml air
1Tbs serbuk kopi
1Tbs serbuk susu
4 Egg white
40g Castor sugar

marble:

1Tbs serbuk kopi
1Tbs air

Method:

Sift flour and baking powder and set aside.
In a bowl, mix yolks , oil and water + coffee + milk powder. Add in sugar, followed by the flour. Mix to a thick batter.
Whip egg white till foamy and slowly add in sugar and whip together a stiff peak.
Mix 1/3 of white to the flour batter and blend well. Fold the rest of the egg white in and fold them gently till well blended.
Scoop about 3 to 4 tablespoons of the cake batter and mix with the coffee for marbling. This marbling batter will be quite thin and runny.
Pour about 1/3 of the cake batter into the tube pan to cover the base of the pan. Using a spoon, drop about 1/3 of the marbling batter randomly over the cake batter. Use a chopstick to swirl around twice to create a marbling effect. Repeat with the next third of the cake batter and marbling batter. Finish repeating with the remaining cake batter and marbling batter.
Bake the cake at 180C for 10 minutes, and bring down to 160C and bake for further 30 minutes.
Cool the cake with the tin inverted on a wire rack till it’s completely cool before slicing.

verdict:
love the taste.. cuma chiffon kali ni agak lembab berbanding sebelumnya.. adakah sebab saya sukat minyak = 50ml instead of 40g? ada efekkah?? ataupun putih telur x cukup stiff?? masa tonggengkan bekas memang tak jatuh tapi masa kaup, ada kesan macam sedikit berair.. yang mana satu silapku???

linzer muffins

2011-10-20T19:33:00.000+08:00

dah lama tak buat muffins utk anak2 bawak kesekolah..
sblm subuh tadi dah turun godek2 dapur
utk buat linzer muffins yg dah berhari2 dikelebek resepinya
kat technicolorkitchen nampak sgt sedap!
tapi saya belum sempat rasa..
rupa muffins yg saya buat sangat pucat lesi - langsung tak berseri :|
kak insyirah yg tengah demam tak selera nak bawak kesekolah
abang gebu dah makan 2 ketul tapi akhirnya taknak bawak jugak
sayu rasa hati ummi..
takpalah.. bukan rezeki classmate kakak & abang..
insyaallah kawan2 di ofis ummi boleh tlg makan :)
lagipula pagi ni ada acara angkut mengangkut..
boleh jamu muffins yg entah apa rasa ni..

sumber: technicolorkitchen

1 ½ cups (210g) all-purpose flour
1 ½ cups (150g) almond meal (finely ground almonds)
¾ cup (150g) superfine sugar
½ teaspoon finely grated lemon zest
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup (240ml) whole milk, room temperature
6 tablespoons (¾ stick/84g) unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
about 1/3 cup raspberry jam
confectioners’ sugar for dusting

Preheat the oven to 200°C/400°F. Butter a muffin pan with twelve ½ cup capacity muffin cups.

Whisk together flour, almond meal, sugar, lemon zest, baking powder, salt, and cinnamon in a large bowl.

Whisk together milk, butter, egg and vanilla extract in a small bowl, then stir into dry ingredients just until combined – do not overmix; batter should be lumpy.

Put a scant ¼ cup batter into each muffin cup. Top each with 1 rounded teaspoon jam. Divide remaining batter among cups.

Bake until golden and muffins pull away from edges of cups, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto a rack.

Dust with confectioners’ sugar before serving. <-- tak buat ni.

gambar akan diupload malam nanti, insyaallah.

orange chiffon cake

2011-10-19T08:44:00.002+08:00

i got hit by a chiffon bug!
hehe.. ayat ngada2 :p
sejak buat matcha setompok chiffon hari tu
asikla terngiang2 dilidah & ditekak
akan perasaan lembut dan gebus kek cifon itu
abih separuh di bantai sorang pun tak puas2 jugak
lagi separuh bagi kat mak.. mak mintak lagi.. tp sudah sadaqallah..

dulu pernah buat orange chiffon cake
tapi dengan eksennya langsung tak refer resepi lama
sebab jatuh chenta dgn resepi baru
dan sememangnya dah lupa macam mana rasa resepi lama tu..
so, pandai2 sendiri ubah 90ml air jadik 90ml orange juice
hasilnya...
alhamdulillah.. menjadi la jugak.
terasa keorenannya.. dan yg utama.. kelembutan kek cifon tu..
nyaman ja ditekak :D

diadaptasi dari sumber utama: cosy bake

90g tepung kek/ tepung low protein (superfine pun boleh)
2/3tsp Baking powder
40g Castor sugar
3 Egg Yolk
40g minyak jagung
90ml freshly pressed orange juice
4 Egg white
40g Castor sugar
parutan sebiji kulit oren <-- parut dulu baru perah

Method:

Sift flour and baking powder and set aside.
In a bowl, mix yolks , oil and orange juice together. Add in sugar, followed by the flour. Mix to a thick batter. blend in the parutan kulit oren.
Whip egg white till foamy and slowly add in sugar and whip together a stiff peak.
Mix 1/3 of white to the flour batter and blend well. Fold the rest of the egg white in and fold them gently till well blended.
Bake the cake at 180C for 10 minutes, and bring down to 160C and bake for further 30 minutes.
Cool the cake with the tin inverted on a wire rack till it’s completely cool before slicing.

simple!

~~gambar nanti petang atau malam akan diupdate.~~

~~tapi gambar cifon sama saja macam cifon lain..~~

crostata

2011-10-18T19:23:00.002+08:00

crostata is a sweet tart from italy
tapi resepi nigella yg saya buat ni..
is nothing like a tart
more like a bread.. a cakey bread
dah jam 7am baru nak godek2 dapur..
memang tak sempat nak ber-tat2
makanya, resepi ini jadi pilihan..

tangkap leleh....

sumber: how to be a domestic goddess by nigella
bahan2:

75g butter, suhu bilik
150g gula castor <-- saya kurangkan ke 120g
2biji telur
200g tepung
1sdk baking powder
300g jem stoberi atau apa2 jem. lebih enak kalau homemade

tatacara:

panaskan oven ke 180C dan gris loyang springform atau loyang tart dan lapik dengan kertas pada dasarnya.
pukul butter dan gula hingga sebati.
masukkan telur satu demi satu dan pukul hingga sebati.
ayak tepung + baking powder dan gaulkan kedalam adunan butter+gula+telur hingga sebati.
ratakan adunan pada loyang dan biarkan dibahagian hujung agak tinggi (buat macam kolam) lebihkurang dalam 2cm.
ratakan jem dalam bahagian tengah adunan.
bakar selama 30-40minit.

crusty & crunchy top paired with sweet jem filling..

verdict:
nak kata sedap.. takdela marvelous sangat..
tapi utk resepi yg tak sampai sejam siap.. kira okela..
dan sangat mengenyangkan bila di buat as breakfast &tea

saya ada jumpa resepi crostata de marmelatta (jam crostata) disini..
nampak sungguh enak!

matcha marble chiffon

2011-10-15T09:25:00.003+08:00

adik yg tinggal nun jauh diutara nak balik ke"kampung" kl
so, kakak yg baikhati (:p) tanyalah.. nak kek apa for your birthday?
katanya dia suka beli (dan makan) kek coffee chiffon
lahai.. tidak kusangka.. si adik suka cifon rupanya..
oleh kerna dah lama tak buat chiffon
malam tadi kakak yg baikhati ni (sila muntah!) try test skill..
sebab kakak yg nak makan.. dia buat apa yg dia suka
which is green tea/ matcha chiffon ;)

sumber: cosy bake

90g Top Flour <-- saya guna superfine flour
2/3tsp Baking powder
40g Castor sugar
3 Egg Yolk
40g Salad oil <-- saya guna mazola
90ml Water
4 Egg white
40g Castor sugar
1Tbs Matcha powder
2tsp Water

Method:

Sift flour and baking powder and set aside.
Mix matcha powder with 2tsp of water to make a paste.
In a bowl, mix yolks , oil and water together. Add in sugar, followed by the flour. Mix to a thick batter.
Whip egg white till foamy and slowly add in sugar and whip together a stiff peak.
Mix 1/3 of white to the flour batter and blend well. Fold the rest of the egg white in and fold them gently till well blended.
Take 1/4 portion of the batter to mix with the matcha paste. Fill the chiffon tin with plain batter and in between layer filled with matcha batter. With a skewer, run through the tin to create the marble effect.
Bake the cake at 180ç for 10 minutes, and bring down to 160’c and bake for further 30 minutes.
Cool the cake with the tin inverted on a wire rack till it’s completely cool before slicing.

setompok!

nota:
greentea saya berketul2 sebab malas nak kacau betul2 (eh! macam pantun pulak :p)
dan marble efek pun tak nampak rupa. cuma setompok saja!
kita tukar nama aci tak? matcha setompok chiffon. hehe..
itulah hasilnya bila buat kerja menghampiri masa tidur.
semua nak cepat aja sebab bodyclock dah bagi signal.

tolak ketepi greentea/ matcha yg berketul dan setompok itu,
kek ni sangat lembut! supersoft!
dan kemanisannya just nice.
x terasa manis tapi takdaklah sampai tawar heber.
and i just cant stop at just 1 slice!
boleh guna resepi ni utk buat coffee chiffon cake nanti :)

summer nectarine cake

2011-10-12T20:40:00.001+08:00

mula-mula jumpa resepi ni terasa familiar
almond meal + egg whites + melted butter + icing sugar
bila diingat-ingatkan balik.. hah! friands!
tapi donna hay suruh guna patty tins.
kalau ikut gambar hasil dlm buku donna,
rasanya tin tu berbentuk bulat tp tak berapa dalam..
resepinya tulis sendukkan 1Tbs adunan kedalam acuan
saya rasa acuan madeleine pun sesuai jugak..

friands in madeleine mould :)

sumber: simple essentials fruit by donna hay

3 eggwhites
1 cup almond meal (ground almonds)
1/2 cup icing (confectioner’s) sugar, sifted
1/4 cup plain (all-purpose) flour
1/4 teaspoon baking powder
50 g (1 3/4 oz) butter, melted
1 tablespoon finely grated lemon rind
1 nectarine, halved and sliced
icing (confectioner’s) sugar, extra for dusting (I skipped this)

Preheat the oven to 180˚C.
Place the eggwhites, almond meal, sugar, flour, baking powder, butter and lemon rind in a bowl and mix well to combine.
Spoon 1 tablespoon of the mixture into 12 lightly greased 1/4 cup capacity patty tins and top with a slice of nectarine.
Bake for 15 minutes or until puffed and golden. Dust over extra icing sugar to serve.

nota:
donna hay tulis makes 12pcs. sebab saya guna madeleine pan yg nipis tu, dapat 18pcs.
anak teruna kecik tu suka sangat! lembut dan tak manis sangat tapi nectarine tu yang manis!
ok. sebab nectarine dah habis, lepas ni takkan ada dah resepi nectarine ;)

nectarine cake with cinnamon-nut topping

2011-10-10T22:25:00.005+08:00

dah lama tercari2 buah nectarine ni
bulan puasa hari tu cik abe ada beli kat pasar haram korea
tapi dia pun tak tau buah apa
cik adik dengan pandai2nya meneka: peach kot ni?
sedap bangat! manis & rangup..
sabtu lepas terjumpa kat MBG wangsawalk..
baru kutahu.. loh.. kok ini namanya nectarine! :p
apalagi.. terus sambar 4biji RM10

sumber

tapi tekak ni tak berapa sedap. perit & pahit ja..
hidung pulak tersumbat rapat.. cuma bernafas melalui satu serombong..
memanglah kurang perasaan dalam menikmati makanan
tapi buat jugak sebab dah lama kepingin nak rasa kek ni
sudahnya.. satu slice pun tak boleh nak habis :(

tekstur buah yg rangup jadi lembik.. nyaman ja kat tekak yg perit ni..

tapi terlebih bakar.. rangup bangat! susah tekak yang perit nak telan. huhuhu..

sumber: cake keepers cake by lauren chattman
(memang tak rugi beli buku ni! kek simple ja tp best!)

For The Topping :

1 cup plus 1 tablespoon sugar <-- i put 1/4cup brown sugar <-- hasilnya kek hitam!
1/2 teaspoon ground cinnamon
1/3 cup walnuts or pecans, finely chopped

For The Cake :

1 cup unbleached all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar <-- saya guna 3/4cwn

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

1/2 teaspoon pure vanilla extract

5 medium ripe nectarines, halved, pitted and peeled <-- saya guna 3 biji dan belah 4

Make the Topping:

Preheat the oven to 375F. Grease the inside of a 10-inch round springform pan.
Combine sugar, cinnamon, and the nuts in a small bowl. Set aside.

Make The Cake :

Combine the flour, baking powder and salt in a medium mixing bowl.

Combine the sugar and butter in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on low, add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Arrange the nectarines, cut side down, on top of the batter. Sprinkle with the topping. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges, and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

hotpot potatoes

2011-10-09T12:45:00.001+08:00

entah kenapa.. tiap kali tiba hujung minggu
mood memasak pudar sepudar-pudarnya..
be it for lunch or for dinner
tapi nak kena masak jugak!
kesian anak2.. dpt ummi pemales :|

oleh sebab ke"tidak-ada-mood"an melanda
saya niat nak buat one-bowl dinner saja
dari awal dah keluarkan minced meat
tapi sampai lepas maghrib tak bergerak daging tu!
akhirnya buat resepi yang terjumpa dlm blog irmadilondon
alhamdulillah.. kenyang jugak budak2 tu semalam..

sumber: irmadilondon
sila klik link irma utk gambar step by step yang sgt menggiurkan!

Bahan-bahan :

500 gram daging ayam/ lembu - didadu atau dicincang. <-- saya guna minced meat
1 labu bawang besar - didadu
3 ulas bawang putih - dicincang
1 sudu besar serbuk kari
1 mangkuk sayur campur ( kacang peas, carrot dan jagung ) <-- saya guna buncis + jagung
1 tin tomato yang dicincang <-- saya guna 1/2tin tomato sup + tomato buah.
1 sudu teh mixed herb
1 sudu besar tepung gandum
3 sudu besar air
Minyak zaitun untuk menumis
1 kiub ayam <-- guna suku kiub lembu
2 biji cili dipotong nipis. <-- setengah bijik sbb budak2 tak suka cili..
Garam

Topping :

5 biji kentang dihiris nipis. Gaulkan bersama minyak, garam dan pepper. Kalau suka kentang lebih. Boleh tambah lagi.
Keju Mozarella <-- saya campur dgn cheddar utk mencukupkan taburan
Parsley. Takda pun tak pa.

Cara-Cara :

Bismillahirrahmanirrahim..

Tumis bawang merah dan bawang putih sampai garing. Masukkan rempah kari. Kacau dengan api perlahan.
Masukkan tomato dalam tin. Kacau sampai sebati.
Masukkan ayam, mixed herb dan kiub ayam. Masak sampai kering.
Campurkan tepung gandum dan air. Kacau sambil selawat. Tuangkan dalam kuali. Kalau rasa kering boleh tambah sedikit air.
Masukkan sayur campur. Perasakan dengan garam. Tunggu 10 minit. Sampai semuanya masak dan sebati. Boleh tutup api.
Leserkan loyang dengan minyak. Tuangkan inti dan ratakan.
Kemudian, susun kentang secara bertindan-tindan.
Taburkan dengan parutan cheese Mozarella atau cheese biasa pun boleh.
Bakar dengan suhu 180’C selama 50 minit atau 1 jam. <-- saya bakar 30min ja sebab anak2 dah kelaparan :p. lagipula kentang saya hiris sgt nipis (guna sllicer).. insyaallah dah cukup masak.
Boleh ditabur dengan parsley semasa menghidang. Kalau takda pun tak apa.

terimakasih dik irma utk resepi yang enak ini!
lain kali boleh buat lagi.. insyaallah..

night of disasters

2011-10-06T23:54:00.002+08:00

yup. truly deeply madly disastrous night!
one after another.
org melayu kata sudah jatuh ditimpa tangga
perkara kecik saja.. tp akibatnya besar!
akibat kepada emosi, fizikal & perasaan pada lidah..
and of course.. wang ringgit ~~berjuta2 rupiah~~

mula2 execute rasa excited. no. not overly excited
just a normal kinda of excitedness.. the way i always feel when i bake
it was all washed away when i tasted the batter..
dengan spontan keluar dari mulut "yuck!"
namun teruskan jugak.. sebab tak tau cara nak alter
sambil berdoa.. pls.. pls come out ok & taste a lot better
huh. who am i kidding? its a simple logic. what goes in goes out.
kalau dah batter rasa pelik. how come the cake would taste lovely?
from now on, the vanillin powder can go to the tongsampah!
serik!

dengan semangat waja.. teruskan another recipe..
what can goes wrong with banana bread?
well.. today i have proven that it can!
adaka patut pi letak baking powder berganda2
just because i dont have srf?
sigh.. sigh...... haishhhhhhhhhhhhhhhhh......
i shouldve known there must be sumthing wrong
but i pushed my hunch - back to notre dame
and proceed with the konon2 correct conversion
the result? another "yuck!" batter
huhuhuhu..

frust!

letih sungguh rasanya..
bila hasil kerja terpaksa ditongsampahkan
letih otak. letih badan.

ok. masa utk muhasabah.
wassalam. ma'assalamah.

no knead cinnamon rolls

2011-10-05T09:23:00.001+08:00

dah berhari2 niat nak buat rolls ni
tapi asik bertangguh dan tertangguh
sampai termimpi2.. sampai terbayang2 dok buat rolls ni..
sungguh over! :p

dulu pernah buat tapi resepi lain
yang ini guna oil instead of butter
and no eggs!
dan paling penting, no knead!
sesuai utk org yg "rajin" mcm saya :p

resepi asal: pioneer woman
sumber: happyhomebaking

for dough:

250ml (1 cup) milk (I used low fat fresh milk)
50g (1/4 cup) sugar (I used brown sugar)
62.5ml (1/4 cup) vegetable oil (I used canola oil)
1 teaspoon Instant yeast (or 1.5 teaspoons Active Dry Yeast)
250g (2 cups) + 30g (1/4 cup) plain flour
1/4 teaspoon baking powder
1/4 teaspoon (scant) baking soda
3/4 teaspoon salt

for filling:

1 tablespoon ground cinnamon (cinnamon powder)

50g (1/4 cup) sugar (I used brown sugar)

50g (1/4 cup) unsalted butter (melted)

Method:

Mix milk, sugar and vegetable oil in a pan. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins ~ 1 hour.

Place 250g (2 cups) plain flour and Instant yeast in a mixing bowl. Make a well in the centre and add the above mixture. Stir with a spatula until the mixture comes together to form a thick batter. (If using Active Dry Yeast, sprinkle the yeast into the mixture and let it sit for a minute before adding it to the plain flour.) Cover and let the batter sit for at least 1 hour.

Add in the remaining 30g (1/4 cup) flour, baking powder, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in fridge over night or until needed. If left to chill, check the dough and punch it down by folding with a spatula if the dough rises almost to the rim of the mixing bowl. (Note: dough will be more firm and easier to work with if left to chill in fridge).

When ready to make the rolls, mix ground cinnamon and sugar in a small bowl.

Dust the work surface freely with flour. Dust the top and bottom of dough with flour. Roll out the dough into a rectangular shape. Then roll out as thin as possible. Dust the dough and work surface with flour when necessary.

Brush the rolled out dough with melted butter. Sprinkle the cinnamon and sugar mixture evenly over the surface.

Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.

Cut into 1 inch thick slices and arrange on baking pan lined with parchment paper (or greased with butter). Place the rolls close together so that they are almost touching.

Cover and leave to rise for 30mins (1 hour if dough was left to chill over night) or until the rolls double in size. (Note: the rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.)

Bake in preheated oven at 180degC for 20mins until golden brown.

verdict:

fuyoooo!!!! lembut bangat rotinya!

me likey :)

crazy cake aka wacky cake

2011-10-01T08:22:00.000+08:00

planning asal nak ke ceramah ustaz azhar idrus
tapi tak jadi sebab sepupu cik abe datang ziarah
saudara datang dari jauh, wajib kita ra'i
lagipula, tetamu datang bawa rahmat, insyaallah..

sabda rasulullah s.a.w:

"Apabila masuk tetamu pada satu keluarga (rumah), maka dimurahkan Allah rezeki keluarga itu, dan apabila tetamu itu keluar, maka Allah mengampuni dosa-dosa keluarga itu." [HR. Dailami dan Anas]

ameen.. ameen Ya Rabbal 'Alameen..

masalah saya yang tak pandai memasak cuma satu
GABRA! nak masak apa ni? nak jamu apa ni? AIYAIYAI..
masa dah sangat suntuk!
saya belek2 resepi.. hah! jumpa resepi kek ni..
sangat simple! no butter (ganti dgn minyak) & no eggs!
and yet it looks so moist!
saya godek2 kejap, dlm 15minit dah masuk oven.. very the easy!

sumber: bakeforhappykids

1 1/2 cup (225g) plain flour
1 tsp bicarbonate of soda (replaced with baking powder)
1/2 cup (50g) cocoa
1 cup (220g) caster sugar
100ml rice bran oil <-- i replaced with minyak jagung
1 tsp vanilla extract
1 tbsp white wine vinegar (replaced with basic white vinegar)
1cup water
150g strawberries, hulled, halved, to serve (we didn’t eat the cake with this)
pure icing sugar, to dust (we didn’t do this)

Preheat oven to 160°C or 140°C fan forced. Grease and line base of a 20cm springform pan. (saya guna 2 loyang bersaiz 6inci)
Sift together flour, bicarbonate of soda (baking powder), cocoa and a pinch of salt into a large bowl. Stir in caster sugar.
Whisk oil, vanilla, vinegar and 1 cup of water in a jug. Pour into dry ingredients and mix until combined. Pour into prepared pan. Bake for 30 min, until a skewer inserted into center comes out clean. Cool in pan for 15 min, then transfer to a wire rack to cool completely.
Top cake with strawberry and dust with icing sugar (we didn’t do this). Cut into wedges and serve.

nota:
saya frost kek dengan sakibaki chocolate frosting yang terjumpa dalam petisejuk.

verdict:
its very moist tapi tak lemak atau muak but then tak rasa macam kek coklat yg stended.
bila saya campur dalam kuah kastad istimewa.. hmm.. sedap jugak ;)
btw, saya cuma jamu kek ni, chicken & pasta bake dan kuah kastad istimewa+fresh fruits.

green tea cheesecake

2011-10-01T07:59:00.002+08:00

dah lama oven tak beraksi..
tuan punya oven asik mengerekot ja
kes hormon lari tak dapat dikejar lagi
akibatnya.. selepas dinner hanya katil yg dituju
anak2 mintak ummi pelukkan..
come here my dear.. i'll hug you guys from here..
cik abe kata.. ujian kecil dari Allah.. redhalah wahai cik adik
insyaallah.. ujian tanda Allah sayang pada hambaNya

alhamdulillah.. semalam sudah dapat pencerahan
akan punca dan juga countermeasure sekali
dan sekarang, tawakkal kepada Yang Esa..

dan semalam jugak dengan penuh semangat
saya laksanakan projek ciskek ni..
namun, tak semua orang suka dan boleh layan green tea
nak kata minat tu, saya tak minum hari2
tapi tiap kali masuk secret recipe, saya akan oder ice blended green tea.
teman opis kata.. macam air rumput! tapi saya sangat suka!

that last slice...

adaptasi dari: museinthekitchen (sila klik link utk resepi asal. resepi dibawah saya olah sendiri)

Ingredients:

200g (7 oz) digestive biscuits
70g butter
2tsp coffee (serbuk)
2Tbs cocoa powder
75ml (about 1/3 cup or 2.5 fluid oz) double cream
25ml fresh milk
2Tbs green tea powder (matcha)
250g cream cheese
2Tbs yogurt
1/2cup + 1Tbs icing sugar
2 small eggs

Directions:

Pre-heat oven to 350 degrees F.
Spray a 9” spring-form cake tin with non-stick cooking spray. <-- i use 9inch tart tin
Place biscuits (coffee and cocoa powder) in food processor, crush and place crumbs in a bowl.
Melt the butter in a small sauce pan, add to the biscuits and mix.
Pour the biscuit mixture into the cake pan and press down to create a firm layer.
Chill crust in the fridge for 10 minutes to allow it to set.
Bake crust in the oven for 10 minutes, then set aside and cool.
Reduce oven to 300 degrees F.
Heat the double cream and milk in a small sauce pan and add the green tea powder. Stir using whisker. Do not let the cream get hotter then 185 degrees F or it will separate.
In a large bowl, using an electric hand mixer, mix the cream cheese and sugar until smooth on low speed.
Add the eggs, yogurt and the double cream mixture and mix on low until smooth.
Pour the mixture into the cake tin and bake in the lower third of the oven for 30 minutes (at 300 degrees F).

verdict:

tidak kusangka.. sahabat usrah suka!

alhamdulillah..

hummingbird bakery's banana loaf

2011-09-26T10:17:00.001+08:00

Dah lama stok kunyahan = zero
Time to stock up ;)

Kali ni kek pisang jadi pilihan
Dah lama pisang emas dok bersemadi dlm freezer

Kepingin nak cuba kek pisang ni sbb kepopularan bakeri Hummingbird
(Masa adik saya pi uk dulu.. dia offer nak beli buku resepi dia
Tapi saya dgn eksen menolak tawaran dia - xdop pitih sbenar :p)
Lagi satu, teruja nak cuba sbb method berbeza dgn yg pernah dicuba
Butter dicairkan dan dimasukkan akhir sekali..
hmm.. cemanalah tekstur kek ni ek?

warna kek malap dan gelap sbb pisang dah di 'freeze'..
bila defrost pisang jadik lebam

sumber: bakeforhappykids

270g soft light brown sugar <-- saya letak 220g
2 eggs
200g peeled bananas, mashed
280g plain flour
1 tsp baking powder
1 tsp bicarbonate soda
1 tsp ground cinnamon
1 tsp ground ginger (reduced to 1/2 tsp)
140g unsalted, melted

23 x 13cm loaf tin, greased and dusted with flour

Preheat the oven to 170°C (or 160°C fan forced)

Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed bananas.

Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.

Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the center comes out clean.

Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.

verdict:

not as moist and banana-ey and not as as soft or gebu as buttermilk banana bread

tapi tetap sedap! budak2 pun suka makan..

and me? tak perlu disebut. banana is my fav :)

err.. gula dah dikurangkan 50g tapi tetap rasa a bit manis

mungkin sebab saya guna pisang emas yg dah sedia manis?

Meat and okra stew aka bamia

2011-09-26T10:05:00.000+08:00

Lappy kena warded..
Terkial2 nk update guna ifon nih!

Cik abe kata member gym dia nak dtg beraya
Cik adik mula nak ghaplah jingga!
Takkan nak jamu kek je kot? geng gym makan kek ke?
Terlintas jugak.. Bila lagi nak cuba memasak?
Buat bihun sup ka.. Mee bandung ka.. Lontong ka..
Tapi tahap saspen + seghiau sgt tinggi!
Naiya ja kalau tak menjadi..
Malu nanti cik abeku itu..

Last resort, buat menu yg biasa buat..
I wud say this is our family menu..
Tiap kali raya mesti ada makcik yg buat
Dan ibu mertuaku sgt suka! :)
Tapi kali ni saja nak cuba resepi from egypt
Masak guna oven ;)

Adei.. tak boleh paste pulak :|
Kena tunggu masuk opis jugak..

bamia mesir made in kl

sumber: zawaj.com

This recipe serves four people <-- kalau makan dia saja pun boleh serve almost double!

Bamya (Meat and Okra Stew)
2 lbs. stewing lamb or beef, cut into one-inch cubes.
2 onion(s), finely chopped
2 cloves garlic, finely minced
1 teaspoon(s) ground cumin <-- saya letak 1tbs
1 teaspoon(s) ground coriander <-- 1tbs as well
1 cup(s) peeled, seeded and chopped tomatoes <-- 2 biji tomato (x seeded pun!)
3 tablespoon(s) tomato paste
1 cup(s) stock (beef) or water, or as needed
2 tablespoons chopped fresh mint (optional) <-- huhu.. xde stok :(
salt and freshly ground pepper
1 1/2 lbs. okra
juice of 1 lemon

Preparation:
Note: Okra must be cooked so that its slimy texture is eliminated. Trim the conical tops with a sharp knife, then soak the okra in for 30 minutes, allowing 1/2 cup vinegar per pound. Drain, rinse and dry the okra and proceed with the recipe. This dish is popular throughout the Middle East and can be prepared with lamb or beef. Serve with rice.

Method:

Preheat an oven to 325 F (165 C)
In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving.
Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot.
Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 mins.
Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using). Stir well. Pour over the meat and season to taste with salt and pepper.
Cover and bake until all the liquid is absorbed, about 1 1/2 Hrs. Taste and adjust the seasonings.
Meanwhile, prepare the okra as directed in the note above.
In a saute pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil Add the okra and saute for 3 mins, stirring gently.
Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven.
Bake for 35 minutes longer. Add stock or water if the mixture seems too dry.
Serve the "BAMIA" stew piping hot.

verdict:
the kids and yours truly prefer our family recipe..
resepi ni kurang perasaan.. sebab takdak serbuk kurma
dan jumlah serbuk cumin & coriander sangat sikit..
next time buat nak cuba ikut resepi keluarga
tapi masak guna oven. insyaallah..

kuah kastad istimewa

2011-09-21T17:15:00.004+08:00

saya terpaksa derhaka kepada resepi & tajuk resepi
asal2nya koktail custard istimewa
tapi tiap kali buat asik lupa nk letak fruit koktail!
cik abe pulak lebih suka makan dgn fresh fruits..
dah terbiasa buat utk dia tiap kali berbuka.. cuma guna fresh fruits
tiba masa buat utk kawan2.. lupa terus fruit koktail

sumber : K.Nor@SecubitGaram
utk resepi asal boleh rujuk link k.nor diatas

utk kuah kastad:

1 tin susu cair
1/2 cwn susu kotak (fresh milk atau low fat milk) <-- saya tambah ;)
2 sudu besar tepung kastad (larutkan dlm sedikit air) <-- sukatan membukit. saya humban terus :p
6 sudu besar gula (kalau tak suka manis kurangkan sbb air koktail tu dah manis)
2 sudu kecil esen vanilla ~ k.nor letak 1 sudu jer <-- saya tak letak.

buah2:
terpulang nak guna buah apa pun boleh.. apa yg saya guna utk adunan diatas:

1 biji pear
2 biji kiwi
2 biji plum
anggur - jumlah ikut dan jari memetik :p

cara2:

Susu cair dimasukkan ke dalam periuk dan di masak atas api yg sederhana. Kemudian masukkan gula, larutan tepung kastard td dan esen vanilla.
Kacau hingga pekat. Jangan berhenti kacau sbb takut kastard tu bergentel.
Bila campuran susu dan kastard td tu dah bertukar warna kekuningan dan pekat, boleh la tutup api. Ketepikan dan sejukkan.
Potong buah2 secara kiub. Simpan dalam peti sejuk sementara nak hidangkan.
Masukkan buah2 kedalam kuah custard dan tambah ketulan ais. nak tambah fruit koktel pun boleh jugak ;)

nota:
cukup utk makan satu family 6orang, insyaallah.
kalau buat utk open house/ kenduri kecil2 dlm 30-40orang, sila ganda-3 resepi diatas
nak ganda 4 pun boleh sbb kuah kastad ni sangat laku!
konfem tak cukup semangkuk ;)

p/s: saya buat masa jamu kawan2 opis.. ramai yg mintak resepi ;)
mekasih banyak2 kaknor!

Brown Butter Banana Strawberry Bread

2011-09-16T20:43:00.001+08:00

selagi tak habis stoberi dlm petisejup
selagi itulah dok tayang resepi berasaskan stoberi
tapi kali ni pelakon utama adalah pisang
stoberi sekadar pelakon tambahan..
tetiba teringat luqman buat banana stroberi shake dulu2..
dia tengok kat cerita high 5.. terus godek2 sendiri bila cukup bahan
masa tu dia baru umur 5-6thn rasanya..

sumber: joythebaker

6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
3/4 cup brown sugar <-- i scooped out abt 2tsp
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain yogurt (any fat content) or buttermilk <-- i use buttermilk
1 1/4 cup mashed banana (from about 3 medium bananas)
1/2 cup diced strawberries plus 1 strawberry very thinly sliced, for topping

Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.
Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the diced strawberries. Fold together ingredients, but try not to over stir.
Spoon batter into prepared pan and top with thinly sliced strawberries. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.

mak kata geli tengok stoberi atas kek tu.. mcm ulat! hehe..

verdict:
moist sangat2.. dan lembut je..
mak suka! makcik siap mintak resepi ;)

strawberry coffee cake

2011-09-13T13:48:00.003+08:00

setelah berjaya "mensaspenkan" majikannya..
telpon tak berjawab, mesej tak berbalas sehari sblm jadual kepulangannya
akhirnya bibik saya berjaya memujuk hati majikannya..
dengan membawa pulang berjambak2 buah strawberry dari bandung
weeehu! sukanya!! gumbira tak terkata!
tapi aduhai.. lupa lah pulak stoberi ni tak tahan lama
semalam saya nekad nak korbankan jugak buat kek
1/3 dah kasik kak shidah..
ada baki lagi 1/3 tapi masih belum ada perancangan..
any idea?

sumber: allrecipes.com

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons butter, melted
1 1/2 cups sliced fresh strawberries

TOPPING:

1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup chopped pecans <-- ganti dgn walnuts

Directions:

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.
For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.
Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

lemon polenta cake

2011-09-13T13:40:00.000+08:00

saya buat kek ni utk bawak p rumah makcik

waduh.. kek ni mudah terbarai & berderai!

no wonder notquitenigella buat dlm muffins pan

awat tak habaq kat cek??? huhuhu..

sumber: notquitenigella

225g/7 1/8 oz butter at room temperature
225g/7 1/8 oz caster or superfine sugar
3 eggs (165g/5 1.2 oz) lightly beaten
110g /3 3/4oz ground almond
110g /3 3/4oz shredded coconut long thread
110g /3 3/4oz fine polenta
finely grated zest of 2 lemon
2.5 tablespoons lemon juice
1 teaspoon baking powder
1 teaspoon vanilla bean paste or extract

Icing

225g/ 71/8oz icing confectioner’s sugar, sieved
2-3 teaspoons lemon juice
Sugar flowers to decorate (optional)

1. Set the oven to 150c/300F. If making this as a large cake grease and line a 24cm (9.5 inch) round cake tin or if you are using mini muffin trays, butter them well and place a little square or circle of parchment on the base as shown to prevent any sticking. Cream the butter and sugar in an electric mixer for 2 minutes or until lump free (the mixture does not need to be light and fluffy). Slowly beat in the eggs, the fold in the ground almonds, polenta, lemon zest, lemon juice, baking powder and vanilla.

2. Pour into cake tin. If you are using a mini muffin tray fill them 2/3 of the way up. Use the back of a spoon to flatten the top. Bake for 20-25 minutes for mini muffins or 30-50 minutes for a whole cake until they are just coming away from the side of the tin. Remove the squares of parchment.

3. To make the icing, mix the sieved icing sugar and lemon juice in a bowl until smooth. Spoon over the cake/s letting the icing dribble down the sides a bit. Leave the icing to set.

verdict:

mula2 masuk mulut terimbau kenangan makan candy yg mamak roti juai

cuma kek ni kurang padat mcm candy tu..

dan mamak roti x penah jual candy perasa lemon

saya buat dalam 2 loyang kecik bersaiz 6inci

satu loyang bagi kat makcik, satu lagi saya makan seniri ja..

nak angkut mai opis tak gamak lak sbb asik hancus bila dipotong :(

milk chocolate bundt cake

2011-09-10T13:20:00.002+08:00

the recipe's origin is from hershey's chocolate
originally named as classic hershey bar cake
i didnt use hershey's bar though.. and not even milk chocolate!
i use beryls dark chocolate
so, patut tukar namakah?

this is made for my x-roommate masa matric dulu
now, she's a doktor pakar in hospital temerloh ;)
am proud of you mate! :)
cant wait to go to your open house :D

source: oneperfectbite
Ingredients:

1 cup (2 sticks) butter or margarine, softened
1-1/4 cups granulated sugar
4 large eggs
6 (1.55 oz. each) Hershey’s Milk Chocolate Bars, melted <— 9.3oz
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
Dash salt
1 cup buttermilk or sour milk
1/2 cup Hershey’s Syrup
2 teaspoons vanilla extract
1 cup chopped pecans <-- i use walnuts

Optional:

Confectioners’ sugar
Additional chocolate syrup

Directions:

Heat oven to 350 degrees F. Grease and flour 10-inch tube pan or 12-cup fluted tube pan.
Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended.
Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in pecans. Pour batter into prepared pan.
Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top and drizzle with chocolate syrup, if desired. 12 to 16 servings.

Verdict:
the cake is so soft & moist! but it might be too muak for some ppl :|
as for me.. bak kata mei-mei kawan upin & ipin, "saya suka! saya suka!"
i wish to drizzle the cake with choc syrup tapi takut org bertambah muak plak..
so, i just sifted powdered sugar only..
utk tekak seniri.. i drizzle choc syrup to my heart content.. hoyehhh..

moroccan beef stew

2011-09-09T21:55:00.002+08:00

saya berniat nak ajak opismate makan tghari dirumah..

dah ada resepi nasik morocco dlm buku masakan chef sabri

daging ada sekilo dalam peti tapi taktau nak masak apa

godek2 encik gugel, jumpa resepi moroccan beef stew ni..

bahan2 semua dah cukup.. kita cubalah ya..

resepi lauk ni masuk jugak sbb saya masak guna oven ;)

rasa mcm dah masak banyak.. tp tak cukup rupanya.. ni ja yg tinggal :p

heavily adapted from: reader's digest (i doubled the recipe below)

Ingredients:

1 tablespoon vegetable oil
450 g (1 lb) beef bottom round steak, cut into 2.5 cm (1 in.) cubes
1 onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground turmeric
1/2 tsp fennel seed <-- la.. nak letak tapi cek lupa!
3/4 tsp ground cumin
1/2 tsp paprika/ red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup golden or dark seedless raisins
1 potatoes, cut into 2 cm (3/4 in.) chunks
1 carrot, sliced
1 celery stalk, chopped
3 tomatoes, thinly sliced
3 cups reduced-sodium, fat-free chicken broth
4 tbs soy sauce
440 ml (15 oz) chickpeas, drained

directions:

In large non-stick saucepan or pot over medium-high heat, heat oil. Working in batches, add beef and brown on all sides, 3 to 4 minutes per batch. Transfer meat to plate as it browns.
Add onion to saucepan. Cook until softened, 5 minutes, adding a spoonful of water, if needed, to prevent sticking.
Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add tomatoes, carrots, potatoes, reserved beef, broth and soy sauce.
Add the broth, stir well, cover, and bake in a preheated 350 degree (160C) oven for 1.5 hours. Add the raisins dan chickpeas, salt and pepper, cover, and continue to bake until the meat is tender. (abt 30mins)
Garnish with scallions/ daun bawang <-- ada stok daun sup ja tapi lupa nk letak! kalut punya pasai. huhuhu..

verdict:
setap wehhh... perasan :p

nasi somali

2011-09-07T07:42:00.002+08:00

sejak jadi surirumah sepenuh masa sementara (baru je stat last monday)
rasa macam tak cukup masa! terutama sekali utk update blog
dari pagi sampai ke malam dok bergelumang dgn kain baju & dapur
saya tak cukup bijak utk mencuri masa rasanya..
bukan setakat nk update blog.. nak blogwalking pun tak sempat!
hari ni saya cuba sempatkan jugak.. rindu nk baca blog kawan2 ;)
lagipula, buku cerita dah khatam seketul! suka! tapi ada rasa tak puas..
kisah Sayidina Ali bin Abi Talib..
kisah zaman pemerintahan beliau sgt sedikit dikupas
dan kenapa pulak puak khawarij menentang beliau?
takdak cerita detail dlm buku tu.. :|
tapi yg pasti.. kerana mulut badan binasa..
kerana sifat hasad dan tamak Islam tidak lagi berkuasa :'(

panjang pulak cerita..
kali ni entry nasik pulak.. entry nasik yg pertama dlm blog ni
semata-mata sebab nasik ni masak guna oven
can it be considered as baking as well?? :p
resepi cedok drp ijan nun di finland..
jauh datang nasik ni.. ;)

sumber: blogresipi

1 cawan beras basmati (direndam lebih kurang 30 min)
2 cawan air
1/4 bawang merah besar, dihiris
1/4 cawan olive oil
1 genggam daun ketumbar + 1 ulas bawang putih (dikisar dengan 1/4 cawan air)
1 sk serbuk jintan manis
2 sk serbuk kari (apa2 kari pun takpe) <-- saya guna kari daging
5 biji buah pelaga ditumbuk
1 kayu manis
1/2 sk kiub pati ayam
1/4 cawan kismis
2 biji kentang saiz kecil dikupas dan dipotong memanjang (optional)
1/2 sk saffron (Cuma utk bagi warna) <-- ganti dgn serbuk kunyit
1/4 cawan green peas <-- xdak stok nk letak :(
Sedikit garam

Panaskan oven kepada 170°C.
Dalam periuk yang tahan oven (ovenproof pot), tumis bawang merah dengan olive oil sehingga keperangan.
Tambahkan paste ketumbar-bawang putih yang dikisar tadi. Tumis lagi. Masukkan semua bahan lain (kecuali beras) dan kacau rata.
Tapis beras yang direndam tadi. Masukkan ke dalam periuk dan kacau lagi lebih kurang 2-3 minit. Tambahkan 2 cawan air dan kacau. Biarkan mendidih.
Tutup api dan cover periuk dengan aluminium foil.
Masukkan periuk ke dalam oven dan biarkan masak selama 30 minit

anak2 tak makan nasik pelik2.. buat nasik daging tak laku.. nasik tomato pun dipandang sepi.. nasik somali ni laaaagilah tak dipedulikan. maka saya masak nasik putih dan lauk pauk utk diorang: lentil soup & ayam bumbu bali.. dikongsi makan dgn nasik somali ni. hantam sajalah :p

p/s: saya suka bangat nasik somali ni! bau harummmmmm.... makan pun sodap! makasih banyak2 ijan!!!

update:
mohon maaf sebab tiada gambar yg dapat dikongsi di sini.. cik abe bawak kamera ke kerja.. hp pulak ntah di mana2.. sedar2 dah habis nasik. tapi beras pusa ni memang mengembang kusss semangat! secawan nasik boleh makan 4-5org! provided sorang sepinggan & tak menambah ;)

cream cake

2011-08-28T09:38:00.000+08:00

ramadhan dah hampir berlalu pergi..
sayu sungguh rasa di hati..
bulan mulia bulan yang diberkati.. bulan yang pasti kurindui..
semoga Allah terima segala amal ibadat kita.. ameen..
dan semoga segala kebaikan yang dilakukan dibulan mulia ini
tidak dicemamari dengan keasyikan menyambut aidilfitri
marilah kita bermaafan dan berkunjung-kunjungan
demi menyambung silaturrahim..

anak2 sedara bagi sekotak besar whipping cream
yang dah hampir due date.. lagi 3hari je drp tarikh pemberian
saya terus teringatkan resepi cream cake dlm buku lauren chattman
dah lama teringin nak buat tapi sayang nak guna cream sampai 2cawan!
bila dapat sekotak besar terus rasa excited & terus buat utk diorang ;)
bila dah siap amboi.. wanginya bau.. macam bau susu vanilla!

sumber: cake keeper cakes by lauren chattman

3 cups AP flour
1 tablespoon baking powder
1/2 teaspoon salt
6 large eggs, room temperature
2 3/4 cups sugar <-- i reduce to 2 1/2C but its still manis!
1 tablespoon vanilla
2 cups heavy cream, room temperature

Preheat the oven to 350 F. Grease and flour a 12-cup bundt pan. Set aside.
Whisk together the flour, salt and baking powder. Set aside.
Combine the eggs and sugar in a large mixing bowl. Beat on medium-high speed for 5 minutes, until pale yellow and thick. Stir in the vanilla.
When the mixer is on medium-low speed, pour 1/3 of the cream into the egg mixture in a steady stream. Add 1/3 of the flour mixture and mix just to combine. Scrape the sides down and repeat twice, until all of the flour and cream has been used. At the end beat on medium speed for 1 minute to combine.
Scrape the batter into the prepared pan. Bake the cake for about 1 hour, until golden brown and a cake tester inserted into the center of the cake comes out clean or with just a few crumbs attached. The sides will also pull away from the pan. Do check the cake at 45 minutes and tent it with foil if it is getting too dark.
Let the cake cool in the pan for 15 minutes and then invert it onto a cooling rack. Let cool completely before slicing.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature up to 3 days (err.. in humid KL i think its better to store in the fridge instead of room temp.)

almost famous amos choc chip cookies

2011-08-25T16:17:00.002+08:00

biskut raya untuk teachers in kms & educare :)

source: kak yani of KG, initially from sis rima of bisous a toi

250g butter
200g light brown sugar <-- i use half brown sugar, half caster sugar
1/2 tsp coffee oil
1 egg
1 tsp vanilla extract
1/2 cups oats
1/4 cups ground almond, I used 1/2 cups <-- i folo u k.yani!
1/2 cup nuts, I didn’t use <-- i folo u 2 3 4 ;)
2 cups choc chip, I used Bagus’ dark choc chip
300g self raising flour

At least 2 hours before, or overnight infuse coffee oil, and vanilla into egg, and leave in the fridge.
Preheat oven at 150C, prepare baking trays. <-- ayo! i just realized that my 2nd batch is baked at 170C!
Beat butter and sugar, until light…I used my wooden spatula. Beat in the egg, coffee oil and vanilla mixture.
Stir in the nestum, nuts, choc chip. Fold in flour. The batter is not too stiff, neither wet…..you can actually use your fingers to scoop and mold the batter. I used 2 teaspoons!
Bake for about 15 mins! <-- saya simpan dlm petisejuk 5-10mins baru bakar.. kalau lagi lama simpan lagi penyek/ nipis biskut.. lagi crunchy!

verdict:

thank u to both sifu!!

this is a winner with the kiddos! they almost cant stop munching it!

and hope the teachers will love it too :)

cornflakes madu

2011-08-23T21:58:00.000+08:00

pertama kali saya buat biskut raya sendiri adalah tahun lepas.
tapi masa tu sikecik baru 1thn setengah.. asik nak nyusu ja..
dan bibik pulak balik kampung sebulan.. lagilah sikecik merengek2
bukan setakat rasa mcm tak cukup kakitangan.. badan pun mcm flatbread!
cukup kagum dgn ibu2 yg dok rumah manage anak2 sendirian
lepas tu siap buat biskut macam2 jenis.. kek macam2 lapis!
memang tabik spring!

akibat drp ketidaksempurnaan fizikal dan mental pada ramadhan thn lepas,
ada sejenis dua biskut yg tak di upload ke dlm blog ni
antara yg tertinggal adalah biskut cornflakes madu ni
skali fikir, malu pulak nk letak dlm blog
tapi bila ingatkan balik niat asal utk simpan resepi
perasaan malu saya ketepikan dulu..
esok2 ni nak cari takdelah menggagau mcm smlm :p

sumber: kak hanieliza
Bahan A

150 gm butter
90 gm gula kastor
5 s/b madu

Bahan B

250 gm cornflakes [ramaskan sikit]
100 gm coklat chips <-- tak letak pun :p
100 gm badam cincang panggang <-- saya ganti dgn honey stars

Hiasan

paper cup kecil
coloring rice atau coklat rice

Cara

Panaskan bahan A sehingga butter cair.
Masukkan Bahan B dan gaulkan rata.
Sudukan dalam paper-cup kecil.
Hiaskan dengan coloring rice/coklat rice
Bakar dalam oven yg telah dipanaskan suhu 170’C selama 8-10 minit.
Sejukkan dan simpan dalam bekas kedap udara.

tahun lepas saya bawak balik sebalang ke rmh ibu mertua..

tak sempat raya dah licin :p

pakat layan makan sambil2 sembang & tgk tv :)

yg ni utk staffs di opis. resepi ruth wakefield

german cookies

2011-08-21T06:51:00.001+08:00

1st time tengok biskut ni kat blog sis rima
lepas tu timbul sana sini... yang disini pun tergoda
last2 bila tgk kat blog zarin, adoyai.. tak ble tahan
bila cik abe nak ke kedai, terus kirim tepung kentang
dia kata tak pernah dengar pun!
wahai cik abe-ku.. cik adik pun tak penah dengaq jugak :p
tapi bila dia kol (masa dia kat giant) dia kata ada potato starch
err.. samala kot tu? amek je lah..
pastu belek balik blog zarin, hah.. betullah.. potato starch nama dia

pagi smlm dah mix semua bahan.. pastu tinggalkan dalam peti kejap
mintak tlg anak dara ulikan sbb dia nak sangat tlg umi buat biskut raya

hasil tangan anak daraku :)

sumber: periukbelangazarin (mohon halal c&p kat sini ye zarin)
ingredients (makes 60 pieces)

125g butter, soften at room temperature
40g icing sugar, sifted
1 teaspoon vanilla extract (optional)
125g potato starch
80g cake flour

method

In a mixing bowl, beat butter and icing sugar till light and fluffy.
Add in vanilla extract (if using) and mix well.
Sift in potato starch and cake flour. With a spatula, mix to form a soft dough. Note: if the mixture appears too soft and wet to shape, leave the dough to chill in the fridge for about 10-15mins .
Roll dough into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).
Bake in preheated oven at 170 deg C for 15 minutes, upper rack (need not bake till cookies turn brown).

verdict:
waduh.. biskut ni mmg melt in the mouth!
sangat lembut & sangat nyaman. me likey!
separuh bekas dah habih dok makan dgn sikecik berdua
tak sempat nak buat bekalan hariraya :p

7-Link Challenge Tag

2011-08-17T08:05:00.000+08:00

sangat2 terharu & at the same time feel very honoured
bila k.shidah informed i've been tagged.
pertama kali kena tag dlm blog ni..
to be frank, am not a friendly & peramah person..
maybe ppl can guess from the writing in my blog ;)
usually pertama kali jumpa, i will be kaku, keras and yes.. boring!
but its different when i met k.shidah.. she is so warm & welcoming
rasa macam dah kenal laaaaaaaaaaaaaaaama! hehe..

berbalik pula kepada niat asal buat blog ni..
hanyalah utk keep track resepi2 yang dah dicuba...
alang2 keep track, apa salahnya berkongsi dgn yg sudi :)
tapi saya jarang menyinggah dan meninggalkan jejak kat blog kawan2
kesibukan tak boleh dijadikan alasan.. org lain pun sibuk jugak!
cuma mungkin saya tak letak priority kat blog.. :|
maka.. saya agak tergagau2 nak siapkan tag k.shidah ni.. :p

i'll try my best :)

This tag is all about your own stuff. I think it's a great idea to highlight some long forgotten posts or some lonely, neglected, uncommented recipe ... especially during one's early days of blogging. I'm happy to be tagged by kak shidah a.k.a sizuka to take part in this 7 - Link Challenge. That's 7 of your own posts in relation to the categories and then to nominate 5 victims bloggers to join in. No extra cooking or baking required.

2 simple rules:

1) publish links for the categories below (1 link per category)
2) nominate up to 5 bloggers to take part.

izahmuffinlover
zarin <-- aci kan nak tag jugak :p
mas-dapurmas
3E
sue-hasue

Here are my links:

1. The most beautiful post:

i remember i cant stop snapping at this red velvet cheesecake. kejap2 snap. makan sikit snap. sikecik makan pun snap. ciwi betui! hehe.. my in laws really love it. lemak berkrim!

2. The most popular post:

susah betui part ni.. takdak yg fofular pun. huhuhu.. saya budak baru belajar. sangat2 amatur dlm baking.. baru tahun lepas buat sekuk raya sendiri! :p
anyway, saya pilih biskut famous amos ni drpd list popular post sebab skrg musim buat biskut raya! hehe.. tapikan, kalau siapa2 nak buat biskut choc chip, saya propose resepi biskut choc chip cookies ni. sgt crispy + crunchy & sgt digemari oleh eberibodi! adeh... perahsan di bulan puasa ni sungguh tak ble tahannnn!

3. The most controversial post:

part ni pun susah jugak. maklumlah.. tak ramai kawan, tak banyaklah komen! hehe.. kek buah kukus ni takdela kontroversi pun.. cumanya bila letak kat fb.. ramai yg komen kata nampak sedap.. member dok kat uk pun kepingin.. adoi.. bersalahnya rasa! last2 saya tarik balik gambar ni dr fb.. rasa berdosa plak dok tayang gambaq bg org kecoq. lagi satu sebab.. kek ni saya buat guna butter golden churn!nehiiiiii!!!! lagila bertambah rasa berdosa.. thn lepas bawak balik kampung bagi sedaramara 4 bijik.. yg kawan mintak tlg buat lagi. dah berapa ramai yg makan???? di musim raya pulak tu! huhuhuhuhu...
Semoga Allah ampunkan dosa hambanya yg jahil ini...

4. The most helpful post:

haih.. another difficult statement! hahaha.. kak shidah. i suppose am not worth to be tagged la kak. takde pun post yg layak dikategori sbg helpful. yang ini saya letak sebab opismate suka bangat dan dia try buat tak jadik smooth dan dia usaha bawak oven & mixer ke opis utk suruh saya tunjukkan cemana saya buat ciskek yang ni. :p

5. The post that was surprisingly successful:

this is the easiest part in this tag. hehe.. i made this coca-cola cake for sil's birthday but end up makan dgn x-schoolmates during mini gathering. and they really love it! tak sangka pulak kek ni sgt lembut & moist sbb bila cuit sisa2 kat pan tu rasa mcm tak bes jek. plus the frosting is way too sweet! tapi bila dah sapu atas kek.. eh, oke je.. sedap pulak tu! hahaha.. another perahsan sesi :p

6. The post that did not get the attention it deserved:

adoii.. part ni pun susah bila org tak popular nak kena jawab. hahaha.. almost half.. or more that half of my post is not being commented.. so, it does not get the attention la kan? tapi masa awal2 dulu nobody knows the existence of this blog.. hmm... does that count? anyway, for a chocoholic.. i really love flourless cake and i hope this black beast will get the attention of all chocolate lovers out there!

7. The post that I'm most proud of:

utk amatur macam saya.. 1st time pipe rosette (walaupun tak comey langsung!) atas besday cake is one hell of an achievement! muahahahahaha... and this cake is so moist & loved by many (kata adik sayala.. dia bawak p opis kot?) eh, dah lama tak buat black forest kek ni. hmm.. sapa la pulak yg nk mkn posa2 nih..

chocolate cherry clafoutis

2011-08-16T05:55:00.002+08:00

dah lama mengidam nak makan cherry clafoutis
tapi tiap kali jumpa cherry rasa sayang duit nak beli
sabtu lepas cik abe tlg belikan cherry kat pasar tani
mahainya mak latok! nk buat baking pun pikiaq 10x
kena pulak muaz sgt suka.. alih2.. tinggal 7 ketul saja :|
buat jugaklah.. sebab kepingin punya pasal..
kang tak pasal pegi carik gua batu belah batu bertangkup :p

merekah! huhuhu...

sumber: beyondwonderful.com

16-ounce bagfrozen pitted sweet (Bing) cherries, thawed and drained

1/4cup flour

1/4cup Dutch process cocoa

1/8teaspoon salt

1/2cup sugar

4 eggs

1cup half-and-half <-- i use heavy cream

2–3tablespoonskirsch or brandy, optional <-- i replace with ribena

~ lightly sweetened whipped cream, for garnish~ <-- ice cream!

Preheat oven to 325 degrees.

Butter or spray six 1-cup custard cups or ramekins.

Divide the cherries among the cups.

In a medium bowl sift the flour, cocoa, salt and sugar.

Gradually beat in the eggs, two at time, alternating with the half-and-half; continue beating until just mixed.

Pour the batter evenly over the cherries in each cup.

Bake for 35 minutes or until the clafoutis are puffed and set in the center.

Spoon a bit of kirsch into each cup, if desired, and let cool just until warm. They will sink slightly.

Serve warm with a dollop of whipped cream and chocolate curls.

nota:
saya guna bekas mini pie.. bekasnya tak dalam jadi pudding agak kering walaupun dah kurangkan masa bakar.. ada jugak yg bakar dlm ramekins kecik, yg tu just nice :)
tapi penggunaan 1cwn heavy cream agak memuakkan.. masa dok tuang heavy cream tu dah terlintas nk guna susu low fat separuh.. tapi tak teruskan niat tu..
utk mengurangkan kemuakan, saya makan dgn aiskrim.. mmm.. nikmatnya.. alhamdulillah.... :)

ahhh.. the smell of rose of taif!
bau wangian yang mampu menggegarkan hatiku...
datang rindu pada mekah al-mukarramah!

puding karamel coffeemate

2011-08-13T22:35:00.002+08:00

rasanya dibulan puasa ni tayang menu puding je la kot?
resepi lauk pauk segan nak tayang.. tak semenggah mana
kalau tak kari ikan, kari udang. kadang2 buat ikan taucu
bila cuba beralih rasa buat nasik daging, nasik beriyani tomato
kurang mendapat sambutan! huhuhu..
anak2 mmg tak minat nasik berperisa agaknya
nasik arab pun depa say NO!
tapi dalam NO tu.. kalau dah takdak apa, makan jugak!
cuma tak bertambah sakan mcm makan lauk kari :|

melalut pulak! lepas gian dpt sentuh laptop :p
padahal mata dah pedih dah..
jap. kejap ja ni.. nk c&p resepi ja..

ni ja yg tinggal utk posing

sumber: sue-hasue
Bahan2:

1 tin susu sejat (400ml)
4 biji telur ayam(size B atau C)
5 sudu besar gula halus
3 sudu besar creamer coffeemate
sedikit esen vanila

Karamel

50g gula <-- saya guna 1/4cwn gula pasir
2 sudu besar air <-- saya guna 1/4cwn air panas
2 sudu besar air panas

Cara2:

Sediakan karamel. Panaskan 50g gula dan 2 sudu besar air sehingga perang. Bila dah perang, padamkn api dan masukkan 2 sudu besar air panas. Kemudian tuang karamel ke dalam acuan tahan panas. <-- saya terus masukkan 1/4cwn air panas kedalam periuk lps gula dah jadi perang.
Masukkan telur ke dalam mangkuk. Pukul sehingga telur putih kuning bercampur. Tapi jangan sampai berbuih.
Masukkan susu dan gula ke dalam periuk. Panaskan susu dengan api sederhana sehingga suam-suam kuku atau hampir mendidih. Kacau biar gula larut sepenuhnya. Lepas itu masukkan creamer. Kacau sehingga semuanya larut. <-- Tutup api dan masukkan esen vanilla sekali dan tuang/ masukkan kedalam adunan telur.
Tapiskan adunan ke dalam acuan yg berisi karamel tadi.
Bakar menggunakan kaedah bain marie. (letak bekas puding tadi di dalam bekas yg lebih besar yg berisi air panas)-seperti mengukus di dalam oven
Bakar selama 30 minit bergantung kepada saiz bekas dan ketebalan puding tadi.. <-- saya guna suhu oven 180C dan bakar 30minit
Puding yg masak akan keperangan di atasnya..sejukkan dan simpan dalam peti sejuk

pestaim buat puding karamel. yahu! menjadi! alhamdulillah......
mekasih banyak2 sue!!!
selagi coffeemate tu tak abih, bleh buat lagi ;)

pear and nutmeg clafoutis

2011-08-11T16:28:00.002+08:00

sblm balik smlm ketik2 kelik2 tgk blog sana sinin..

acara wajib demi mencari inspirasi dan idea utk masak nanti :)

singgah rumah kak LG nampak apple & cinnamon clafoutis

tapi kat rumah takdak apple.. cuma ada pear berketul2

sedap betul pear korea (cik abe beli kat pasar haram korea :p)

rangup dan manis! adeh.. tak pasal kecoq ayaq lioq plak.. hish!

walaupun lidah ni belum tune into keenakkan serbuk pala

(cukup x minat buah pala! dasar oghang penang tak sedaq diri :p)

saya berpendapatan pear lebih sesuai digandingkan dengannya

jika dibandingkan dengan serbuk kulit kayu manis

maka, jadiklah pear and nutmeg clafoutis

kat belakang tu stok sahur cik abe - kurma ajwa & madu yaman

sumber: taste.com.au through salam2benua

1/4 cup caster sugar <-- saya guna gula perang
1/4 cup plain flour
2 eggs
1 cup reduced-fat milk
400g can pie apple <-- saya guna sebijik pear besar, rebus dlm 1cwn air + 1sdb gula sampai agak lembut
2 teaspoons ground cinnamon <-- nutmeg ;)
2 teaspoons icing sugar mixture

Preheat oven to 180°C. Lightly grease four 1/2-cup capacity ovenproof ramekins.
Combine sugar and flour in a bowl. Whisk together eggs and milk. Pour egg mixture into flour mixture. Whisk until smooth. <-- nak guna blender pun boleh.
Divide apple among ramekins. Spoon custard over apple. Sprinkle with cinnamon. Place ramekins on an oven tray. Bake for 25 minutes or until custard is set. Stand for 5 minutes. Dust with icing sugar and serve.

sikecik teman setia ummi :)

verdict:

i love it! makcik pun suke ;)

dulu penah buat tapi resepi lain..

yg dulu tu jumlah tepung = susu --> tekstur agak padat

resepi yg ni.. tepung cuma suku drp susu so, teksturnya lembik2 - wiggly2 gitu

provided you don't over-baked like me. huhuhu..

leka sgt tengok ayat riwayat kat tv al-hijrah (semalam kisah ashabul-kahfi)

bila dah bunyi ting tu biar ja dok dlm oven

hampir 20min bersemadi dlm haba panas.. kering pudingku! huhuhu..

hajat nk bagi kak shidah pun tak jadik. segan ai!

tapi tetap shedap! sendiri buat sendiri puji. aci? :p

cuma cik abe lebih suka koktail custard yg saya buat smlm..

tapi tak letak canned fruit cocktail pun.. cuma letak buah kiwi + pear ;)