banoffee pie

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt.

percubaan pertama yg agak kureng menjadi..
gambar pun lupa nk snap. insyaallah akan cuba lagi.
tapi resepi tetap kena sep dlm ni.. takla jenoh nk korek nnti;)

sumber: saveur.com

crust:

• 125g butter cair
• sepeket kecil biskut digestive (250g), dihancurkan halus2.

filling:

• 3/4cwn susu pekat (395g/ 14oz)
• 1/2cwn gula perang
• 125g butter
• 4 biji pisang, hiris nipis
• sekotak kecil heavy cream/ thickened cream (220-250ml)
• sesudu besar serbuk koko <-- li="li" optional="optional">

tatacara:

1. crust: satukan butter cair dan biskut yang dah dihancurkan. tekan pada permukaan loyang. simpan dalam peti sejuk sementara buat filling.
2. filling: cairkan butter dalam periuk kecil. masukkan gula perang dan kacau hingga gula hancur. masukkan susu pekat dan kacau hingga agak likat (dalam 10minit). 
3. tuang filling kedalam loyang berisi crust tadi dan simpan kembali dalam peti sejuk sekurang-kurangnya 1 jam atau sehingga diperlukan (dah dekat time nak makan).
4. when the time has come :p.. susun hirisan pisang diatas filling tadi. 
5. pukul heavy cream hingga gebu, sudukan dan ratakan atas pisang. ayak serbuk koko keatas cream dan hidangkan sejuk2.  

chocolate pear pie

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:

1. oiled the 23cm (9inch) pie plate. preheat the oven to 180C.
2. 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.
3. melt the chocolate in double boiler. spread evenly on a cooled crust.
4. mix the pear slices with sugar and place all over the chocolate.
5. blend the sauce ingredient and pour all over the pears.
6. bake for 45minutes or until the tops take golden color. serve while still warm.

chicken pot pie

percubaan pertama yang mendebarkan!
meletup-letup dalam oven!
hanya kerna lubang atas pastry tak cukup berlubang
(takdek lubang la tu!!)
ada yang berlubang besar sampai terkoyak2
(sungguh tak senonoh kerjaku!)
masa bakar pun main agak2 je..
end-up.. chicken pot pie jadik chicken hangit pie!
but no so bad-lah..

one of the chicken pot-hangit pie. sampai terkambus lobang tu ha!

sumber resepi: allrecipes

bahan2:

• 1 pound skinless, boneless chicken breast halves - cubed 
• 1 cup sliced carrots
• 1 cup frozen green peas <-- NIL: ganti dengan cauliflower floret
• 1/2 cup sliced celery <-- NIL: ganti dengan terung 
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed <-- NIL: ganti dengan mixed herbs 
• 1 3/4 cups chicken broth <-- guna 1cube ayam + 2cwn air panas
• 2/3 cup milk <-- guna susu sejat je.. stok fresh milk dah pupus :(
• 2 pie crust <-- guna ready made pastry jek

tatacara: 

1. panaskan oven ke 190C.
2. rebus ayam yang dah dipotong kecil bersama carrot dan sayur2 lain. biarkan dulu.
3. panaskan butter dan tumis bawang hingga layu. masukkan tepung dan rempah2 lain. gaul sebati. 
4. tuang chicken broth (saya ambil dari rebusan ayam & sayur tadi) dan susu secara perlahan2. 
5. masukkan sayur dan ayam tadi kedalam periuk. <-- original method tak buat macam ni - tabur terus ayam & sayur kedalam bekas.
6. kecilkan api dan biar hingga kuah agak pekat. 
7. dah masak, tuang kedalam 'pot' atau apasaja jenis bekas untuk dibakar. 
8. lapik bekas dengan pie crust <-- saya tak buat yang ni. 
9. tuang adunan ayam tadi keatas pie crust.
10. cover bekas dengan pie crust dan buat lubang sikit kat atas crust tu.
11. bakar selama 35minit. 

verdict:

despite of the hangitness - sedap jugek dimakan sebagai dinner :p

yang penting ada jugak anak2 yang suka makan ni..

boleh ummi buat lagi nanti ;)

goulash pie

pertama kali jumpa resepi goulash dalam exclusivelyfood
kecoq ayaq lioq tengok!!
tapi sangatla jarang ada stok daging kat rumah ni..
budak2 kurang minat..
bila dapat daging korban..
memang resepi ni ja dalam kepala!!

sesudah subuh dah mula operasi

tapi masih tak sempat la jugak..
patut simmer 2jam.. saya buat 1jam aja
kalau tunggu 2jam memang kena apply cuti la jawabnya!
sungguh gumbira bila anak2 suka :)
(kena buat sokmo2 la nih..)

apa itu goulash?

(dah selesai makan baru sibuk nak cari :p)
rupanya goulash ni beef stew originating from hungary
yang diletak paprika dan pelbagai jenis sayur-mayur
biasanya dimakan dengan nasi atau pasta..

balik dari ofis tgk ada lebihan goulash..
yahu! boleh buat shepherd pie :D
sebab lebihan tak banyak mana..
modify dulu.. tambah bendi & terung, potong kecik2
tambah air sikit.. tambah worchestershire sos sikit..
simmer another half & hour.. baru scoop ke dalam bekas
dan top-up dengan mashed potato & bakar
maka jadiklah goulash pie ;)

aiseh! lupa nak snap pic goulash tu..
dah jasik pie baru teringat :(

the goulash pie - looks like shepherd pie but the inti is different ;)

the goulash recipe:
c&p directly from exclusivelyfood
(i made half of below recipe)

• 30ml (1 1/2 tablespoons) oil (we use extra-light olive oil)
• 1kg trimmed and diced beef chuck steak
• 2 medium onions (about 300g total), peeled and finely diced
• 2 medium carrots (about 280g total), peeled and chopped
• 1 large (about 320g) red capsicum, deseeded and roughly chopped
• 2 large garlic cloves (about 16g total), peeled and crushed
• 1 tablespoon (13g) plain flour
• 1 teaspoon (3g) caraway seeds <-- tak letak pun. not in stock :(
• 2 teaspoons (6g) ground mild paprika
• 2 teaspoons (6g) ground hot paprika
• 500ml (2 cups) chicken stock
• 400g canned diced tomatoes <-- i use 1 can of tomato puree + 1/2cup water
• Salt, to taste
• 40g (2 tablespoons) sour cream

1. Heat one tablespoon (20ml) of the oil in a large, heavy-based saucepan or stockpot over high heat. When the oil is hot, add half the meat and cook, turning occasionally, until browned (about six minutes). Remove pan from the heat and transfer browned meat to a dish.
2. Add the remaining meat and half the remaining oil to the pan. Cook as above, reducing the heat if the pan becomes too hot. Transfer second batch of meat to the dish with the first batch.
3. Reduce heat to medium. Add remaining oil, onion, carrot, capsicum and garlic to the pan. Cook, stirring occasionally, for about eight minutes, until vegetables have softened slightly.
4. Add flour, caraway seeds and paprika to the pan and cook, stirring constantly, for one minute.
5. Return meat and any juices to the pan. Add stock, tomatoes and salt and stir to combine.
6. Increase heat to high and bring mixture to the boil. Cover pan (have the steam vent on the lid shut) and reduce heat so that the mixture is simmering. Cook, stirring occasionally, for about 2 1/2 hours, or until the meat is tender. <-- i cooked for 1hr only due to time constraint :(
7. Remove the lid and simmer (you may need to increase the heat slightly to maintain a simmer) for about 30 minutes, or until the sauce has thickened to the desired consistency.
8. Remove from the heat and either stir in sour cream and serve, or store until required.
9. The goulash can be stored in a covered container in the refrigerator or freezer. Reheat and then stir in sour cream before serving. © http://www.exclusivelyfood.com.au/

the potato (pie) recipe:

• 4-5pcs potato
• 1/2tsp salt
• 2tbs butter
• 1/2cup milk
• 2tbs yogurt
• 100g shredded cheddar cheese

1. boil potato in salted water until soft and tender.
2. drain the potato and mash with butter, salt, milk and yogurt.
3. top the mashed potato onto goulash (goulash is poured onto baking dish)
4. sprinkle cheese on top.
5. bake for 30mins in pre-heated 190C oven.

cheese, onion & potato pie

buat siap2 malam sebelumnya..
sahur esoknya, terus masuk oven.
kenyang!

quarter portion only. full!

sumber resepi: dailydelicious

bahan2:

• 750g kentang (dalam 4biji saiz sedang)
• 40g butter
• 1labu bawang besar, dihiris nipis
• 100ml susu segar
• 200g cheddar cheese, diparut
• 50g mozarella cheese, diparut (saya takdak..)
• 1sdk mustard
• garam dan lada sulah secukup rasa
• 1 atau 2 biji tomato (ikut suka - saya guna cherry tomato)

tatacara:

1. rebus kentang dalam air bergaram hingga empuk. dah masak, toskan air dan lecek kentang. biarkan dulu.
2. sementara kentang tengah direbus, tumis bawang dengan menggunakan butter hingga kekuningan dalam 10minit, tambahkan susu dan biar hingga agak mendidih. tutup api.
3. masukkan adunan bawang tadi kedalam kentang lecek. masukkan 3/4 dari cheddar cheese serta mustard dan bahan2 perasa: garam dan lada sulah. gaul sebati.
4. tuang kedalam bekas bakar dah susun tomato yang dipotong bulat dan tabur baki cheddar cheese dan mozarella cheese.
5. bakar 20minit pada suhu 200C.

verdict:
memang simple. memang sedap. memang mengenyangkan.
anak teruna mintak buat lagi utk sahur esok ;)