apple yeast sugar tart

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*

1. 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. 
2. 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).
3. Preheat oven to 225°C/437°F. 
4. 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. 
5. Bake for 10 minutes, then reduce heat to 200°C/395°F. 
6. 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

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

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. 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.
4. 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.
5. 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.
6. 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

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

1. panaskan oven pada kedudukan grill, suhu 190C
2. 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.
3. panaskan roti tortilla dalam microwave selama 30-45saat atau boleh juga guna oven: balut dalam aluminium foil dan grill selama 2-3minit.
4. 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

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

1. Sediakan pengukus. Didihkan air. Griskan Loyang dgn mentega dan taburkan dgn sedikit tepung.
2. 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.
3. Masukkan susu dan serikaya. Ratakan.
4. Masukkan tepung sedikit demi sedikit diselangselikan dgn horlicks dan gaulkan sebati.
5. Masukkan pewarna hijau dan esen vanilla. Sebatikan.
6. Tuangkan adunan ke dalam Loyang dan tutupkan dgn kertas foil.
7. 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

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt.

niat dihati nak buat utk meeting department
tapi meeting ditangguhkan sebab ramai yg bercuti2 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

1. To make the crust and topping, preheat the oven to 350 degrees.  Grease a 9x13 inch baking pan. 
2. 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.
3. 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.
4. 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.
5. 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

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

1. 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.

1. In a large bowl, sift together the flour, baking powder, baking soda and salt.
2. 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.
3. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
4. Bake for about 50 mins. Do check at the 30 min-mark for over-browning.
5. 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.)
6. 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

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..

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