From Cream Cheese Brownies to Pear Crumble - A Rescue Project!

Kadang2 there are bad days of baking and left me frustrated enough with the failure. My first attempt making cream cheese brownies turned out a disaster. Nak kata resepi tak hebat, resepi dtg dr Joy of Baking, one of the famous baking websites on the internet. Dah byk kali amik resepi dr website ni, selalunya menjadi. Ada jugak kadang2 tak berapa nak sedap but this time everything was wrong with this cream cheese brownies.

Tapi Rai, awek kat Moscow penah kata - kita jgn terus salahkan resepi kalau resepi tu tak menjadi. Mungkin utk org lain resepi itu ok, utk kita yg tak sesuai...kot2 sy sendiri tersalah measure bahan2, and with baking, there a lot of factors contribute into the success of good baking products.

Kegagalan mebuat resepi ini and my review of the end result:

- guna acuan baking terlampau besar, hence lapisan brownies menjadi sgt nipis.

- Patut bakar pd suhu 160C, pi set kat 200C...patut lapisan cheese menjadi sgt browning dan x nampak mcm lapisan cheese (ni bukan salah resepi, ni mmg salah si tukang pencuba resepi!)

- terlalu lembik...langsung x boleh nak potong walaupun dah dibiarkan sejuk semalaman.

- terlalu manis...gula adalah sbyk 250g. Perlu cari resepi yg kurang gula.

sebelum dibakar nampak ada harapan utk menjadi brownies yg cantik

Lepas dah bakar, hasilnya sungguh mengecewakan :(

langsung tak boleh nak potong...huwaaaaaaa

Dgn rupa paras yg mmg out, sy tak berjaya nak memujuk org2 dlm rumah ni makan brownies ni. Nak buang sayang so sy cari alternatives lain utk rescue kan brownies ni. Then ternampak pear yg tersidai kat tingkap dapur dan hampir nak lembik. Teringat Apple Crumble and was thinking what if kalau buat Pear Crumble?

Sebenarnya tak pernah pon buat Apple Crumble tapi selalu nampak kat blog2 masakan org so why not just do something creative to combine the pear and the disasterous brownies?

So apa yg sy buat:

1. Panaskan oven pada suhu 180C.

2. Belah pear, buang bahagian tgh, then potong kecil dan letakkan dlm bekas ramekin

2. Crumble the cheese brownies dan taburkan atas pear, memenuhi 3/4 ramekin.

3. Pukul telur bersama susu dan sedikit serbuk kayu manis dan tuang keatas brownies.

4. Bakar pada suhu 180C seama 15-20 minit atau sehingga nampak campuran susu dan telur keras.

Pear crumble sebelum dibakar

Sy cuma buat dlm 4 bekas ramekin dan since ada tetamu dtg makan kat rumah mlm, sy hidangkan pear crumble ni dgn harapan ada la org nak mkn....

Yeay!! kawan sy Kak Liza suka! Sedap katanya....

Selamat cheese brownies dr dibuang begitu shj....

Steamed Chicken Breast with Broccoli & Black Fungus

This recipe is inspired from Mas, my friend which she has commented under the post Sup Kentang dgn Cendawan Telinga.

This is what Mas wrote:

hi neny...
cendawan ni also sedap kalau steam with chicken...
halia, garlic mayang halus.
combine with :
chicken pieces,
carrots potong besar2 suka suki macam nak buat stew,
cendawan telinga kera yang dah rendam n buang yang keras,
bawang goreng,
serbuk lada sula,
oyster sauce sket,
sedikit garam,
sesame oil

pastu steam sampai ayam masak...

another recipe:
cendawan ni racik halus, goreng with thin strips of beef dalam black pepper sauce and tabur atas pak choy yang dah dicelur...

So sy cuba the first recipe yg Mas cadangkan. Sedap dan menyihatkan. But instead of using carrot, sy gantikan dgn broccoli sbb carrot takde stok masa tu.

Thanks Mas for the recipe! Lain kali share lagi resepi2 ye :)

Beef Lasagne

Time to alternate dinner with some western dish! Sebab malas nak masak nasi. Masak lasagne la pulak kita ye. Nak kata senang buat lasagne tak la jugak sbb kena ada 2 jenis sos, satu sos minced beef ala2 bolognese dan satu lagi lagi white sauce or cheese sauce depending apa jenis bahan yg digunakan. Resepi lasagne Jamie Oliver guna creme fraiche tapi sy try bechamel sauce.

Bechamel sauce adalah sos putih yg secara basic dr butter, tepung dan susu. Sos ini sesuai utk menggantikan cheese. Anyway, sy rujuk resepi bechamel sauce dr Cook.co.uk so ada guna grated cheese. Tapi kalau balik malaysia nanti, say harga cheese adalah sgt mahal, this is a good alternatives in making lasagne.

To make lasagne with balanced nutrients, sy tambahkan broccoli in dlm bechamel sauce. For the beef bolognese sauce, sy tak ikut mana2 resepi. Hanya buat mengikut citarasa sendiri.

Recipe:

Bolognese sauce:

Ingredients:

500g minced beef

1 onion - chopped

1 clove garlic - minced

1 can chopped tomato

1 small can tomato puree

2 carrots - diced small

1 tsp dried oregano

1 piece dried bay leaf

salt & ground black pepper

Methods:

1. Heat 2 tbs olive oil and sautee onion & garlic until fragrant.

2. Add minced beef and cook until it turns brown. Add carrots, chopped tomato, tomato puree, oregano and bay leaf. Simmer until the carrot is soft and sauce is thick. Add salt and pepper.

3. Turn off the heat and set aside

Bechamel Sauce

Ingredients:

50g butter

50g flour

100g grated cheese

500ml fresh milk

2 tbs double cream

1 cup broccoli

ground black pepper

Methods:

Melt butter in a saucepan and add flour. Cook until brown. Add milk and broccoli. Simmer until the sauce bubbles. Add double cream, cheese and ground black pepper. Whisk until the sauce becomes thick. Turn heat off and set aside.

For the lasagne

Ingredients:

Lasagne sheets

* I used the non-precooked type. So no need to cook the lasagne sheets before making the lasagne layers. If using the normal type, cook lasagne sheets as directed on the package.

Bolognese sauce

Bechamel sauce

Grated cheese

Method:

1. Preheat oven to 190C. Grease a casserole dish with butter or olive oil.

2. Spread the bolognese sauce inside the casserole dish as the first layer.

3. Arrange lasagne sheets on top of the sauce. Try not to overlap the sheets.

4. Spread the bechamel sauce on top of the lasagne sheets.

5. Arrange the lasagne sheets on top of bechamel sauce.

6. Then spread the bolognese sauce again.

7. Arrange the lasagne sheets as the next layer.

8. Finish off with the bechamel sauce. Then sprinkle grated cheese to cover the bechamel sauce

9. Bake in the preheated oven for 30 minutes.

Cherry Tomato Salad with Feta Cheese

I never try feta cheese but really curious to know how it tastes.

Wiki defines feta cheese as follow:

Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Since 2002, feta has been a protected designation of origin product. According to the relevant EU legislation, only those cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesvos), and made from sheep's milk, or from a mixture of sheep's and goats’ milk (up to 30%) of the same area, may bear the name "feta".^[1]

However, similar white brined cheeses (often called 'white cheese' in various languages) are found in the eastern Mediterranean and around the Black Sea. Similar white cheeses produced outside the EU are often made partly or wholly of cow's milk, and they are sometimes called 'feta'.

Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g the Greek salad), pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") andtyropita ("cheese pie") and combined with olive oil and vegetables. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

I bought Greek´s feta cheese made from goat´s milk and made this cherry tomato salad - an adaptation from Simple Feta Cheese Salad from Allrecipe.com.

Feta cheese is a already salty so be careful when you add salt into any dishes using feta cheese. I didn't add any salt in this salad recipe

My salad recipe goes as below:

Ingredients:

3 tbs crumbled feta cheese

8 cherry tomatoes - thinly sliced

1/2 onion - diced

a handful coriander leaves - chopped

a handful mint leaves - chopped

a handful of mix seeds (sunflowers, pumpkins)

1 tbs olive oil

some lemon juice

Mix all the ingredients in a bowl. Serve immediately.

Pau Goreng

Made this pau goreng utk breakfast since stok inti kacang merah masih byk lagi. Ingat nak buat pau kukus tapi tetiba buat yg bergoreng punya. Next time la buat pau kukus.

Resepi utk doh pau sy guna resepi utk buat Burger Malaysia. Resepi boleh tgk SINI.

Sup Ikan Forelle (Trout)

Sy tak sihat since Friday due to flu. So takde la memasak sgt. Hari sabtu langsung tak masuk dapur. Cik HB took over cooking that day and dia masak bubur nasi yg sedap. Ahad, I was a bit ok so gagahkan diri masak sbb terasa nak makan anything soupy. Bukan x boleh minta tolong cik HB, tapi nanti kang sy jugak yg byk songehnya.

Sy buat sup ikan forelle. Forelle atau nama englishnya trout (nama dlm BM x tau), selalunya sy buat ikan goreng sweet sour atau kari ikan. Sup ikan selalunya sedap guna ikan merah. Tapi dah takde ikan merah, belasah aje la ikan forelle ni.

The result: yep, x sesedap sup ikan merah tapi boleh la. Kena la ngan tekak sy yg tengah demam ni.

Resepi sy guna resepi yg ada kat pek sup ikan ADABI dan ubahsuai sikit:

Bahan2:

2 sudu makan minyak masak

1 peket Sup Ikan ADABI

600g ikan merah ( sy guna 1 ekor ikan forelle di potong 4)

8-10 biji bwg merah* (sy guna 2 biji bwg besar dipotong kecil)

5-7 ulas bwg putih*

2 inci halia*

1500ml air

2 biji kentang (potong kecil)

1 batang serai (diketuk)

1 biji tomato (potong 4)

1 batang seleri (sy gantikan dgn karot dipotong kecil)

Garam secukup rasa

Daun sup & bawang goreng utk hiasan

Kisar halus bahan2 bertanda *

Cara2:

1. Panaskan minyak. Tumiskan bahan2 yg ada dlm pek sup ikan ADABI kecuali bunjut bersama bahan yg dikisar sehingga naik bau.

2. Masukkan air, kentang, karot dan bunjut.

3. Bila kentang & karot sudah empuk, masukkan ikan, serai, seleri dan tomato. Masak selama 8-10 minit.

4. Kemudian masukkan garam secukup rasa.

5. Hidangkan dgn bawang goreng dan daun sup.

Nasi Ulam II

Masa bulan puasa lepas, kak liza ada jamu kami dgn nasi ulamnya. Tetiba baru ni cik HB kata teringin nak makan nasi ulam mcm kak liza buat tu. So masa pegi kedai Asia, sy pon borong la segala jenis yg ada. Kali ni ulam2 yg sy guna:

- daun pegaga

- daun basil thai

- daun ketumbar

- bunga kantan

- terung pipit

- cili api

Semua dipotong halus2 dan bahan2 selebihnya:

- kelapa parut halus yg digoreng garing

- 1 cwn ikan bilis - goreng garing dan kisar kering halus

- sedikit serbuk belacan

- sedikit sos ikan

- 1 biji limau nipis - disagat kulit dan diperah jusnya

- garam dan serbuk lada hitam

Gunakan nasi sejuk (yg dah dimasak dan disimpan semalaman). Gaul dgn ulam2 yg dah dipotong halus. Masukkan kelapa parut, ikan bilis, belacan, sos ikan, parutan kulit limau dan jusnya, garam dan serbuk lada hitam secukup rasa. Gaul sebati.

Sy makan dgn lebihan daging hitam nasi kandar. Besttttttttt!!!

Dadih

Sy buat kitchen clearance stock to check any ingredients that have expired/about to expire. Rumah sy ni selalu jadi persinggahan terakhir kawan2 semalaysia yg nak balik for good dan selalu la sy dpt stok2 makanan malaysia. Tapi bila dah byk asik lupa nak guna.

Tu yg from time to time sy kena punggah stok2 makanan dan check tarikh exiry. Kalau x rugi je tak guna. Mcm dadih segera ni, expiry date dia pada 31/12/2010. Kalau tak silap, ini dr Kak Ina yg dah dekat setahun balik Malaysia. Dia bg mcm2, dadih ni saja 2 bungkus kot dia bagi. Nasib baik perasan!

Buat dadih segera ni senang aje rupanya. Sy follow je instruction dia. Utk sebungkus dadih ni, didihkan 3000ml air, kemudian masukkan 400g condensed milk dan 100g gula. Biarkan mendidih. Angkat dr dapur dan masukkan serbuk dadih dan fruit sugar (disertakan sekali dgn pek dadih ). Kacau rata dan tuang dlm bekas. Sejukkan dlm fridge sampai keras.

Sy as usual tak makan dessert manis2 ni tapi si kembar dan cik HB rupanya suka betul ngan dadih ni. Sekejap aje dah habis!

Mashed Potato with Blackpepper & Mushroom Gravy

For the baked lobster side dish, I made this mashed potato with blackpepper mushroom gravy. It was a request from cik HB. Katanya nak makan ala-ala Victorian Station sbb masa dia makan menu lobster kat VS tu, diorg served dgn mashed potato.

Ok laling!

Resepi utk mashed potato sy refer at Simply Recipe.

INGREDIENTS

• 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise * sy guna Deutschland Speisekartoffel
• 1/2 teaspoon salt
• 4 Tbsp heavy cream
• 2 Tbsp butter
• 1 Tbsp milk
• Salt and Pepper

A potato masher

METHOD

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Serves 4.

Utk resepi blackpepper mushroom gravy, I took recipe from Cooks.com. The original recipe does not have soy sauce, sy je pandai2 tambah kicap utk menghitamkan rupa gravy utk nampak lebih menarik.

Ingredients:

1/2 stick (1/4 cup) butter

1 pound mushrooms, sliced (I used 1 whole can)

1/3 cup flour

1 quart cold beef, chicken or vegetable stock or broth

1/2 tsp dried thyme

salt and fresh ground black pepper to taste

* I add 2 tbsp dark soy sauce

Preparation:

Melt the butter in a large saucepan, over medium-high heat. When the butter starts to sizzle, add the mushrooms and cook, stirring for 10 minutes, or until the mushroom juices have evaporated, and they've begun to brown. Stir in the flour, reduce the heat to medium, and cook for another 5 minutes.

Whisk in 1 cup of the cold broth. Once incorporated, pour in the rest of the broth, and add the thyme. Bring back to a simmer, reduce the heat to low, and simmer gently for 30 minutes, stirring occasionally. Season with salt and fresh ground black pepper to taste. Serve hot.

Note: For thicker gravy, turn heat up to medium, and reduce to desired thickness. For thinner gravy, simply add more broth.

Baked Stuffed Lobster

Lepas buat Lobster Thermidor hari tu, kami still x puas makan lobster. Hari tu cuma beli seekor yg beratnya 400g dan pulak harganya mahal. Tapi since lobster kat REAL tgh ada 50% discount, kami pon pi la tangkap dua ekor.

Kali ni sy try masak lobster dgn resepi lain pulak tapi still dgn method baking, called baked stuffed lobster. Resepi sy amik dr Cooks.com. And as requested by cik HB, I made mashed potato dgn blackpepper mushroom gravy. Dan salad simple to balance the meal. Anyway, I prefer Lobster Thermidor much more sbb resepi yg ini rasanya bland dan kering compare dgn resepi thermidor yg creamy.

Resepi cut & paste dr Cooks.com :

4 lobster tails (6-8 oz. each), thawed if frozen * sy cuma ada 2 ekor shj 4 tbsp. melted unsalted butter 1 c. soft fresh bread crumbs 1 tsp. dried tarragon 1 tsp. salt 1/4 tsp. freshly ground black pepper Lemon wedges 1. Preheat the oven to 450 degrees. With scissors, remove the thin shell covering the underside of the tail by cutting along each side. 2. In a small bowl, combine 2 tablespoons melted butter, bread crumbs, tarragon, salt and pepper. Spoon the bread crumb mixture over the lobster tails. Drizzle with the remaining butter. 3. Place the lobster tails in a baking pan. Bake for 20 minutes or until the lobster meat is opaque and the crumbs are brown. Serve with lemon wedges. Serves 4.

Sup Kentang dgn Cendawan Telinga Kera

Berkenalan ngan cendawan telinga kera (black fungus) ni masa makan kat rumah kawan sy Liza. Dia masak cendawan ni ngan cendawan shitake dan sayur campur. Sedapnya!

So masa gi kedai Asia intai2 la cendawan shitake dan telinga kera. Shitake tak nampak tapi telinga kera (jenis kering) ni ada. Nasib baik harga tak mahal sgt pon. Satu pek kecil (x tau la bape gram) dlm 90 sen aje.

So try masukkan dlm sup kentang yg ada suhun dan telur. Ok, sedap! Suka sgt telinga kera ni.

Utk resepi sup ini:

3 biji kentang - kupas kulit dan belah empat

1 biji bawang putih - di cincang halus

1/2 biji bawang besar - dipotong halus

sedikit ikan bilis utk menumis

1/2 kiub ikan bilis (optional)

segenggam suhun - rendam sampai lembut, kemudian tapis

segenggam cendawan telinga kera (jenis kering) - rendam sampai kembang, kemudian potong kecil2.

2 biji telur

garam dan pepper secukup rasa

Cara2:

1. panaskan sedikit minyak utk menumis. Tumis bawang besar, bawang putih dan ikan bilis sampai garing. Masukkan air (depends nak kuah sup berapa byk, tapi byk sikit pon takpe sbb nanti suhun serap air).

2. Masukkan kentang dan biarkan sampai air mendidih dan kentang lembut.

3. Masukkan kiub ikan bilis, suhun dan cendawan telinga kera. Biarkan masak sekejap. Perisakan dgn garam dan pepper.

4. Pecahkan telur ke dlm sup. Kalau tak nak telur hancur jgn kacau sgt.

5. Bila telur dah mengeras, matikan api.

Daging Hitam Nasi Kandar

Semalam masak lauk daging hitam nasi kandar. Dah byk kali jugak buat lauk ni tapi setip kali buat tak teringat nak masukkan dlm blog.

Resepi amik kat Myresepi.

Dan utk memudahkan rujukan, ini cut & paste resepinya:

Bahan-bahan ( 10 orang )

• 1 kg daging
• 30 biji cili kering
• 1 sudu serbuk jintan putih
• 1 in halia
• 10 ulas bawang putih
• 10 ulas bawang merah
• 10 biji bawang besar
• 2 batang serai
• 2 tangkai daun kari
• 2 helai daun pandan
• 1/4 cawan tomato sup (kimball/heinz)
• 1/4 cawan kicap manis
• 1/2 cawan minyak masak
• 3 biji tomato dihiris
• asam jawa, garam
• sebiji @ 2 biji rempah tumis terdiri dr kulit kayu manis, bunga lawang,pelaga, cengkih
• daun pudina kalau suka

Cara-cara

1. daging potong 18
2. bawang kecil, bawang putih halia di kisar
3. bawang besar dikisar berasingan
4. cili direbus dan kisar dengan sedikit minyak. gaul daging dengan bahan kisar dan serbuk jintan putih, tinggalkan sedikit bawang besar untuk buat penumis
5. panaskan minyak, tumis bawang besar dengan rempah penumis, serai ketuk dan daun pandan
6. masukan daging bersama bahan kisar lain dan kicap
7. apabila separuh masak masukan tomato buah, tomato sop dan daun kari
8. kecilkan api biar mereneh hingga daging empuk
9. apabila hampir masak masukan asam jawa , garam dan daun pudina

Homemade Roti Canai

Dah lama x makan roti canai. Dulu masa kak Liza rajin bawak sy pi Gross-Gerau sbb dia & sy selalu ada urusan ngan office immigresen disitu, kami selalu singgah kedai Pakistan ni yg ada jual roti paratha frozen yg murah. 2o keping dlm 4 Euro gitu. Boleh la kalau compare ngan kedai Asia Ruesselsheim yg jual 5 keping @ 1.59 Euro. Mahal tu!

Tapi la ni kami dah x pegi dah Gross-Gerau tu sbb dah takde urusan kat sana. So dah lama la xde roti canai dlm stok. Dua hari lepas pi kedai Asia, ingat nak beli la satu pek tu. Sekali tgk harga naik lagi! Kedai Asia ni mmg melampau la...sentiasa naikkan harga brg. Mentang2 la dia satu2nya kedai Asia kat Ruesselsheim tu. Tapi nak buat cemana....kita x suka x payah la beli kan? Setakat roti canai x yah beli la, lain la daun2 kesum, lengkuas tu segala....

So ni la attempt pertama kali nak buat roti canai sendiri. Resepi cari kat Myresepi. Nampak mcm senang tapi susah jugak nak menghasilkan roti canai yg cantik. Doh adalah terlembik sbb tak ikut nasihat kalau guna breadmaker masa PAUSE kena bawa doh keluar dr breadmaker dan uli sedikit ngan tepung, pastu masuk balik dlm breadmaker. Takpe, learned from lesson..lenkali uli ngan tangan

all out.

roti canai yg huduh!

'Gordon Ramsay' kata:

" ni roti canai ke lempeng?"

Lempeng bang? Lempang kot....huaaaaaaaaaaa

Avocado Salad with Fish Frikadelle

Currently i´m in my best effort trying to eat healthily. And one of the effort is to eat greens as much as possible. But eating just greens is not exciting, so I made this recipe to encourage me eating salad.

Nothing much in the recipe. Just half a pack ready-made green salad, half avocado (cut into small pieces) and two pieces of store-bought fish frikadelle that i fried with a little olive oil (then cut small), then toss with lemon juice, a little bit of salt and pepper.

So yes, I managed to finish the whole plate of salad and suddenly feeling ala-ala Lindsay Ellingson, the top supermodel whom the other day I saw her eating her full-plate salad for lunch.

Like I could stand eating just salad!

Apam Marmar

Hari ni 10 Muharram 1432H. Hari yg disunatkan berpuasa, besar ganjaran dia. Dipetik dr FB zaharuddin.net:

Semoga kita semua mendapat kekuatan untuk berpuasa pada hari tasu'a dan asyura ( 9 dan 10 Muharram 1423 = Rabu & Khamis 15-16 Dismber 2010). Kalau tak mampu, puasalah 10 dan 11 Muharram. Jika tak mampu, puasalah 10 Muharram sahaja. Pahalanya, diampunkan dosa tahun lepas.

Semalam x dapek sbb still cuti, hari ni insyaallah....lagi bape jam je nak buka posa. Seronok posa time winter ni sbb subuh masuk 6.20 am, maghrib lak 4.25pm. Tapi dek kerana sejuk, perut dok berbunyi2 gak la...hihihi.

So utk distraction, sy pon buat projek apam marmar ni. Sebenarnya sy x suka segala jenis apam, kuih2 manis belaka. Tapi sy suka masak dan sy perlu diet. Bila sy masak benda2 camni, sy berjaya kawal diet sy sbb sy tak suka makanan ni. Good strategy eh?

lagi satu tujuan buat kuih ni sbb nak

rasmikan bekas silicon yg baru beli ni..

cantik kan..very colourful...

Resepi ni senang sgt. Apam naik gebu dan cantik tapi rasa belum tau sbb sy posa dan pengkritik hebat sy ala Gordon Ramsay tu takde kat rumah. Sy amik dr Myresepi, contributed from Mat Gebu. Resepi mat gebu selalu menjadi dan reviews kat situ pon semuanya memuji belaka. So mesti sedap. Karang kalau 'Gordon Ramsay' dah rasa, sy update apa rasanya. Ni dah x nyempat tunggu rasa, nak jugak update blog SEKARANG!

Resepi cut and paste from myresepi:

Bahan-bahan ( Tin berukuran 10 inci )

• 250 g tepung berserbuk penaik
• 200 ml santan
• 200 g gula halus
• 2 biji telur Gred A
• 1 camca teh vanila esen
• 1 camca makan ovallate
• Secubit garam
• Pewarna merah dan hijau (ikut kegemaran masing2)
• Cara2:

1.Satukan kesemua bahan dalam mangkuk adunan, kecuali bahan pewarna.

2.Pukul dgn speed perlahan sehingga semua bergaul mesra. Kemudian lajukan speed dan putar hingga adunan kembang dan pekat.

3. Bahagi 3. Satu dibiarkan kosong, satu diwarnakan hijau dan satu lagi warna merah.

4. Dalam tin yg telah dilenser dgn mentega, bubuh warna merah dan hijau secara berselang seli diikuti bahagian yg tanpa warna pada atasnya.

5. Gunakan spatula, buat pusingan satu arah sebyk 1 - 2 kali.. Kukus atas air mendidih selama 45 minit. Angkat dan keluarkan dari acuan. Biar sejuk baru dipotong.

* sy guna bekas2 kecil silicon utk kukus jadi masa mengukus dikurangkan kepada 20 minit (setelah diperiksa dgn pencucuk kayu, tak melekat, maka telah masak)

Fruechte Scones (Fruit Scones)

Sy kan kalau rasa nak try satu2 resepi tu, mana2 source dia pon jadik. Cam resepi ni, sy amik kat kotak Dr. Oetker Vitalis Fruechte Muesli. Beli muesli ni nak buat sarapan pagi kononnya tapi nath berapa kali je breakfast muesli. Sebab muesli tak sedap...ngehngehngeh...

Apsal la makanan yg bagus utk kesihatan tak sedap selalunya?

So utk mempelbagaikan kegunaan muesli ni supaya cepat habis dan juga boleh memaksa seisi rumah juga jiran terdekat makan sekali, maka terbuat la fruit scones ni.

Resepinya senang tapi dek kerana takde kesabaran nak deal ngan adunan melekat-lekit tu, sy pi tambah tepung, lalu scones ni keras berdengking, x lembut mcm scones yg sy buat ngan buttermilk hari tu.

Untuk resepi:

Source: Kotak Vitalis Fruechte Muesli

Bahan2:

400g tepung gandum

1 sudu teh (diratakan) garam

2 sudu teh (diratakan) baking powder

50g butter/marjerin

250ml susu segar

50g gula

100g fruit muesli

Cara:

1. Campurkan semua bahan dlm mangkuk besar kecuali susu. Adun dgn sebati, tambah susu sedikit demi sedikit sampai doh terhasil (u might not want to use the whole milk sbb nanti adunan melekat2). Canai doh setebal 1 cm dan tekap doh dgn acuan bulat bersaiz 5cm (sy guna bekas benjo, boleh guna cawan atau mangkuk kecil. Buat sampai semua doh habis.

2. Susun atas dulang pembakar yg dilapik kertas minyak dan bakar lebih kurang 20 minit. Hidangkan bersama jem dan whipped cream (jika suka).

Bulgur Salad

I´m being adventurous again..this time I tried cooking and eating Bulgur. I saw this bulgur at Turkish groceries shop and again due to curiosity, I bought it and then googled what to do with it.

Wiki says :

Bulgur (also bulghur or burghul) is a cereal food made from several different wheatspecies, most often from durum wheat. Its use is most common in Middle Eastern cuisine and in Greece.

Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. In breads it adds a whole grain component. It is also a main ingredient in tabbouleh salad and kibbeh. Its high nutritional value makes it a good substitute for rice orcouscous. In Indian cuisine, bulgur or daliya is also used as a cereal with milk and sugar. In the United States is often used as a side dish, much like pasta or rice. In meals, bulgar is oft mistaken for rice because it can be prepared in a similar manner. However, bulgar is closer in family to couscous than rice.

Nutrients facts: Compared to unenriched white rice, bulgur has more fiber and protein, a lower glycemic index, and higher levels of most vitamins and minerals.

So basically Bulgur is much more nutritious compared to white rice, but I´m a Malay, I would always fancy white rice despite whatever...hehehe. Bulgur ni tak sedap, tak kena ngan tekak tapi as I said, I like to try new thing, so kena la makan bagi habis. As expected, no one in my family is interested in eating Bulgur Salad I made, so nampaknya sehari dua ni, my meal is officially bulgur la nampaknya!

Making this salad does not involve any cooking. Just you have to soak the bulgur in 1 cup of boiling water then leave it until all the water is absorbed.

Bulgur sebelum direndam dlm air

Bulgur setelah direndam dlm 1 cup boiling water

- semua air diserap dan bulgur kembang 2 kali

I took the recipe from Kalyn´s Kitchen.

1 cup bulgur
1 cup boiling water
zest of one lemon (optional, but good)
3 T fresh lemon juice
3 T olive oil
2 tsp. finely minced garlic
1 cup chopped fresh parsley (I used curly parsley, but either type will work)
1/2 cup chopped fresh mint leaves
1/2 cup sliced green onions
3 cups chopped tomatoes
1 1/4 cup chopped cucumbers
salt and fresh ground black pepper to taste

Measure out 1 cup bulgur into a bowl big enough to hold the finished salad. Add 1 cup boiling water, stir, and let bulgur soak until all the water is absorbed. (The recipe said 30 minutes, but I soaked the bulgur about 80 minutes, which made it nice and fluffy.)

While bulgur soaks, zest one lemon and put zest into a small bowl. Squeeze lemon juice into bowl, adding more if needed to make 3 T lemon juice. Add finely minced garlic, then whisk in 3 T olive oil. When bulgur has absorbed all the water, stir in this dressing and let marinate while you chop herbs and veggies.

Wash parsley and mint and spin dry or dry with paper towels. Chop herbs and slice green onions and stir into bulgur. Peel cucumbers and remove seeds if the seeds are big. (I had garden cucumbers, so I left the seeds in.) Dice cucumbers and tomatoes into pieces about 1/2 inch, then gently stir into salad. Season to taste with salt and fresh ground black pepper and serve.

Chicken Cordon Bleu

Chicken Cordon Bleu is a French-inspired poultry dish and ´cordon bleu´means blue ribbons. I made this because I really curious to know how it tastes with cheese and and ham (i used salami) wrapped in the chicken meat.

This dish actually is not hard to make, it´s quite fast actually to prepare. Similar to chicken schnitzel, but more complicated because it has cheese and salami inside. The biggest challenge making this to me, is the part where I had to wrap the cheese and salami properly inside the pounded chicken breast. If the cheese is not properly sealed inside the chicken, the chesse will melt out from the wrap when you fry the chicken.

I took recipe from Cooks.com but I didn´t follow exactly it is especially the amount. What matters is the ingredients and methods of cooking it.

For the recipe:

Source: www. cooks.com

Ingredients:

2 boneless chicken breasts

2 slices of swiss cheese (Emmentaler or Gruyere)

2 slices of salami

1/4 all-purpose flour

1/4 breadcrumbs

1 egg - beaten

salt & pepper

Methods:

1. Pound chicken breast to 1/4 inch thickness (you can make it easier by layering plastic foil at the bottom and on top of the chicken). Sprinkle salt and pepper on top of the pounded chicken.

2. Place 1 slice cheese at one side of the chicken and next to it with 1 slice of salami.

3. Roll the chicken breast, making sure the cheese and salami is sealed properly inside the wrap.

4. Dredge the chicken wrap in flour, shake off excess, then in egg and finally in bread crumbs.

5. Fry the chicken in hot oil until well cooked.