banana walnut chiffon cake

pisang dah masuk freezer sejak sblm raya
keluar masuk freezer ada dalam 3kali
asal2 nak buat puding/ talam
tapi asik tak berkesempatan!
sampai takdak hati & perasaan nak buat

semalam godek2 resepi pisang..
tak jumpa yang betul2 menambat hati
tapi bila jumpa resepi banana chiffon cake
yes! semangat melonjak2!
sebab si anak dara ada minta buatkan chiffon cake
dan pisang itu harus dikorbankan segera!

resepi dari blog tested&tasted

bahan2:
(A)

• 4biji kuning telur
• 40g gula castor
• 1/4sdk garam
• 50g minyak <-- saya guna minyak jagung
• 150g pisang hancur (mashed banana)

(B)

• 120g tepung kek
• 1/2sdk baking powder
• 1/8sdk baking soda

(C)

• 4biji putih telur
• 1/2sdk cream of tartar
• 40g gula castor

40g toasted walnut (optional)

tatacara:

1. ayak bahan (B) dan ketepikan.
2. whisk kuning telur dan gula hingga gula larut. masukkan garam, minyak dan pisang hancur dan gaul sebati.
3. kaupbalikkan bahan (B) kedalam mangkuk adunan (A).
4. panaskan oven ke suhu 170C.
5. pukul putih telur hingga berbuih2 dan masukkan cream of tartar. masukkan gula sedikit demi sedikit dan pukul hingga puncak keras (stiff peak) terbentuk.
6. kaupbalikkan 1/3adunan putih telur kedalam adunan kuning telur tadi.
7. dah sebati, sambung lagi 1/3 adunan dan seterusnya sehingga habis.
8. masukkan walnut dan gaul sebati <-- saya tak buat sbb si anak dara tak suka kacang
9. tuang adunan kedalam loyang <-- saya tabur walnut atas loyang
10. bakar selama 40minit
11. dah siap dibakar, keluarkan loyang dan tonggengkan loyang tersebut
12. dah sejuk baru sisip pisau dicelah2 loyang utk mengeluarkan kek

verdict:
lembut.. & moist!

rosemary-baked chicken with potatoes

the first chicken post! :p
i found this recipe in ovenhaven blog
sungguh tak boleh tahan godaan..
rasa macam nak serbu balik buat dan2 tu jugak!

otw balik rumah dr ofis baru realize.. paprika xdak!
and it is the most important ingredient!
cemanala boleh lupa amek dari ofis tadi??

a friend gave paprika as a souvenir frm holland
tapi lupa nak bawak balik!!!
mujur ada jual di pkm (pasar kecil mlwt)
i heart u pkm!!
u name it - they have it!

baki dinner.. buat bekalan lunch esok

bahan2:

• 2tbs olive oil
• 1tbs paprika powder
• 1 1/2tsp rosemary leaves
• 1tsp salt
• 1/2tsp black pepper
• 6 chicken thighs <-- saya lambak potongan2 kecil ayam ~ 8ketul
• 2 potatoes, medium size, potong 1/4 <-- saya potong kecik2 (bite size) terus

tatacara:

1. panaskan oven ke 220C <-- saya guna grill function
2. gaulkan olive oil, paprika, rosemary, salt & black pepper bersama2 ayam & kentang
3. bakar kentang dulu ~15minit
4. ketepikan kentang dan masukkan ayam & bakar lagi 25-30minit.

nota:
sebab dah potong semua kecik2.. saya lambakkan semua sekali dalam oven dan bakar ~ 20minit.
kentang dah cukup lembut dan yummy.

siap satu lauk sambil sediakan sayur & ikan sweet&sour :)
simple yet healthy & satisfying.

timakasih ovenhaven for sharing!

chocolate pound cake by tish boyle

it never occurs to me that i never made a chocolate pound cake before..
until i saw this recipe in thelittleteochew blog
yep!
i was craving for this kinda choc cake!
since dear hubby brought home a tub of vanilla ice-cream

tanpa berlengah masa.. balik dari ofis terus godek2 dapur
(luckily, cik abe already buy us dinner - my buka puasa treat :) )
but i made half portion only..
(itupun jenoh nak habiskan!)
the recipe below is original, full portion
taken from thelittleteochew

- 1.5 cups (181g) all-purpose flour
- 1/2 cup (57g) cake flour
- 1 cup (92g) Dutch-processed cocoa powder
- 2.25 teaspoons baking powder
- 1/2 teaspoon salt
- 1.5 cups (340g) unsalted butter, softened
- 2.5 cups (500g) granulated sugar (sorry, I just couldn't! I reduced this to 380g)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (242g) sour cream (or crème fraîche) <-- i use 1cup of natural yogurt

1. Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease the inside of a 10-inch Bundt pan (i use loaf pan only). Dust with flour.
2. Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
3. In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
4. In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.
5. Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.

 verdict:

potong masa masih panas2.. tambah 2scoops of vanilla icecream..

kenyang sampai esok!

tis one cake has a deep choc taste.. with soft+crumbly texture..

anyhow.. it does not fully satisfy my craving-lah!

i should've made flourless choc cake :|


update:
it does satisfy my craving!! after 24hrs in fridge..
it became muddy & dense & very2 chocolatey. yumms!
pengajaran: lain kali sabar lebih sikit.. jgn terus ngap masa kek masih panas :p

mocha marble cheesecake

dah lama tak buat cheesecake..
tergoda sungguh tgk ms.rima punya ciskek
have a look at her blog
her piccas & recipes are amazing!



with choc ganache topping.. yumms!












bahan2:

• 300gm digestive biscuit
• 20g cocoa powder
• 1 1/2sdk nescaffe
• 150g butter, dicairkan

atau

• 2cwn biskut koko (oreo tanpa intinya)
• 1 1/2sdk nescaffe
• 100g butter, dicairkan

filling:

• 700g cream cheese <-- saya guna 500g saja :(
• 100g gula
• 2biji telur
• 1 1/2sdk esen vanilla
• 50g coklat, dicairkan
• 1sdk nescaffe + 2sdb air panas

tatacara:

1. utk dasar kek: biskut dihancurkan dan gaul bersama bahan2 lain. tekan rata pada dasar springform pan hingga naik ketepi. sejukkan dalam peti ais hingga keras.
2. panaskan oven ke 160C.
3. utk filling: pukul cream cheese hingga lembut dalam 30s dan masukkan gula dan pukul sebati.
4. masukkan telur satu demi satu dan vanilla.
5. senduk keluar 1cwn adunan cheese dan gaulkan bersama coklat cair & bancuhan kopi.
6. tuangkan adunan cheese keatas dasar biskut. kemudian tuangkan adunan cheese+mocha. buat marble efek menggunakan chopstick/ lidi.
7. bakar secara bain-marie selama 1jam.
8. setelah kek siap dibakar, biarkan ia sejuk dalam oven dulu.. lebih kurang 30minit. baru keluarkan ke suhu bilik.
9. simpan sejuk dalam peti ais sebelum dihidangkan.

nota:
saya tambah topping chocolate ganache (milk choc+heavy cream)
& ada sedikit olahan dr resepi asal sebenarnya sbb bahan tak cukup:

• 500g cream cheese
• 1cwn sour cream
• 3sdb tepung
• 3biji telur
• yang lain2 sama saja..

verdict:
alhamdulillah menjadik jugak..
bawa kek ni ke open house yaya
kawan2 yaya kata sedap.. licin licau!

baked rosemary-garlic potatoes

saya jumpa resepi carbo comfort ni terus tergoda nak buat..
malam tu.. budak2 makan spaghetti.. ummi makan potatoes
alhamdulillah... kenyang!

very fulfilling dinner!

resepi dari blog ovenhaven

bahan2:

• 2 biji kentang, saiz sederhana, tak perlu buang kulit
• 2-3sdk minyak sayur
• 1sdk garam
• 1sdk rosemary kering
• 1/2sdk serbuk lada hitam
• 3ulas bawang putih, diketuk hancur (crushed)

tatacara:

1. panaskan oven ke 220C.
2. bersihkan kentang dan potong bite-sized. toskan supaya kering.
3. campurkan bahan2 seasoning: minyak, garam, rosemary & lada hitam dan gaulkan kentang bersama bahan2 seasoning tadi.
4. tabur/ ratakan kentang atas dulang (single layer sahaja-jgn bertindan) dan taburkan bawang putih diantara kentang tersebut.
5. bakar 25-30minit (saya grill 35minit.. sikit lagi nak hangit tapi saya suka! :p)

verdict:
sedap! & kenyang betul!
mana taknya.. saya guna 4bijik kentang - gandakan keseluruhan resepi..
kemudian habiskan sorang2.. buruk lantak sungguh!

fruit pastry cake

kek ni saya buat pukul 130am
utk department meeting pagi ini..
dah lama berhajat nak buat..
dari sblm puasa..
tertangguh sampai lepas raya
sukanya bila dapat buat!
cuma syahdu stoberi xdak..
just make do with peach & prune only

resepi asal tgk di happyhomebaking
saya betul2 terinspirasi tgk dia buat kek & roti
belajar sendiri.. experimen sendiri.. sampai jadi!
yg saya pulak.. sibuk cuba itu ini
satu kepakaran pun x wujud!

resepi.. nnti saya update
off to office 1st!

c&p directly from happyhomebaking:


Ingredients:

• 100g butter, soften at room temperature 
• 200g caster sugar 
• 50g sour cream 
• 3 eggs, lightly beaten, room temperature
• 1 teaspoon pure vanilla extract 
• 1 teaspoon lemon or orange zest
• 210g plain flour 
• 1 teaspoon baking powder
• 500g fruits* tossed with 2 tablespoon sugar*

(You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy. I omitted the sugar and used as much fruits, either fresh or canned, as needed to fill the top of the cake)


Method:

1. Wash, cut (chunks or slices, as desired) and drain fruits, toss with sugar (if desired) and set aside. (if using canned fruits, wash the fruits to remove the syrup, omit the sugar).
2. Grease (with butter) and flour the side of a 9" round pan or a 8" square pan and line the base with parchment paper.
3. With an electric mixer, cream butter, sugar and sour cream (or yogurt) till light and fluffy.
4. Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled.)
5. Add vanilla extract and zest. Mix to combine.
6. Sieve over flour and baking powder and mix till smooth. (To avoid getting flour all over my work surface, I mixed the flour into the batter using a spatula, just a few strokes will do, then I used the electric mixer to mix the batter till smooth.)
7. Pour batter into prepared pan and smooth out the top with a spatula.
8. Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired.
9. Bake in pre-heat oven at 180degC for 60-70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned.
10. Leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.

Recipe source: adapted from here and here.

sicilian orange cake

saya buat kek ni utk bos
bodek kah?
sama sekali tidak..
sebab bos buat open house
rasa kekok pulak kalau bertangan kosong..
lagipun.. saya suka buat kek! sedap je baunya...
:D

haish.. hopeless sungguh deco itu!

resepi tgk kat blog ms.hana dan asal wal usul dari blog ms.rima
yang dikatakan berasal dari rick stein
panjang jugak susur-galurnya

resepi c&p dr blog hana yg sangat best itu:

Bahan2:

• 250g butter - suhu bilik
• 250g gula pasir - hana buh 210g je..tuh pong dh manis
• 4 biji telur size M
• 11/2 sk parutan kulit oren
• 250g tepung naik sendiri (jika menggunakan tepung gandum + 1sk baking powder)
• 85ml jus oren

Bahan untuk aising

• 125g gula aising
• 5 sk jus oren

Tatacara:

1. Panaskan oven 170C. Sapu loyang 22cm dengan butter keliling. dan alas loyang dengan baking paper.
2. Pukul mentega dan gula hingga berkrim selama 4-5minit. Pecahkan telur, masukkan satu per satu. Masukkan parutan kulit oren. Pukul lagi hingga kembang.
3. Perlahankan speed, masukkan tepung sedikit demi sedikit berselang seli dengan jus oren.
4. Tuang ke dalam loyang dan bakar selama 45-50min. Cucuk sebelum keluarkan dari oven. Jika kek belom masak dan permukaannya sudah keperangan, letakkan aluminium foil di atas kek supaya kek tidak hangus dan teruskan membakar.
5. Sejukkan kek sebentar di dalam loyang di atas wire rack. Kemudian baru sisipkan.
6. Untuk membuat aising, campurkan gula aising dan jus oren ke dalam mangkuk dan kacau sehingga berkrim. Curahkan ke atas kek tadi dan boleh la dipotong dan dinikmati.