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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easy madeira cake - donna hay's recipe

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)

1. Preheat oven to 170C. Place the butter, sugar & lemon rind in the electric mixer & beat till light & creamy.
2. Gradually add the egg & the lemon juice, beating well (I beat the eggs 1 at a time).
3. Sift in flour & baking powder over the butter mixture & fold through with the almond meal.
4. Grease a 4" x 8" ( I used 4" x 9") loaf tin & line the base with baking paper.
5. Spoon in the mixture & bake for 45 mins-1 hr or until cooked when tested with a skewer. ( Mine need 1 hour of baking).
6. 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

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

1. Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
2. 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).
3. In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
4. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
5. 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.
6. 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

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

1. Preheat the oven to 170°C.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.
7. When cupcakes are cold, spoon cream cheese frosting on top and dust with red velvet cake crumbs.

Cream Cheese Frosting:

1. 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.
2. 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..