|Monday, 3-Jul-2006 22:43
||Email | Share | | Bookmark
yok.... makan ...yok....
Yes, wud like to say a big THANK YOU to Kakyong and Zack for posting their respective recipes on Fotopages.
Pizza. I first come across Kakyong's Pizza hour as pretty interesting. To me, this is the first time I noted that chilli sauce can be added in pizza sauce. I've been making pizza using as many different recipes I could find, but this one is really time-saving and in fact manage to turn into pleasant surprises. My husband, I guess loves the pizza so much that he keeps reminding me to just stick to Kakyong's pizza recipe for any of my pizza 'Hour' (as Kakyong indicated in her entry). And why not? The pizza looks wonderful and taste even better. Easy as pie! Going Italiano?... Bon Appetit'
Quiche originated in Germany, in the medieval kingdom of Lothringen, which was ruled by the Germans. Lothringen then became a French province in 1766. It later changed the name from Lothringen to Lorraine. Ever heard Quiche Lorraine?..
We wud normally make our quiches by stuffing with the basic minced meat or tuna or mushroom. So it's only practical that I shud give Zack's proposed recipe of Crab and Swiss Quiche a try. Whalaa.. this classic open -faced French tart turned out really fine.... It's like feasting of savouries in appetising flavours. These delectable pastry is quick and easy to prepare. So to Zack... I say thank you to thee...
And as requested here is the recipe for Pizza Pinwheels. This is my daughter's favourite. It's also fast favourites for parties , picnics and family gatherings, with hot or cold drinks. Go on! Try it! Your children will like it too... Mamma mia... they're good!
1/3 cup tomato paste ( I recommend Kakyong's pizza sauce)
1 tablespoon freshly chopped mixed herbs
minced tenderloins or any white meat
2 tablespoon olives, finely chopped (optional)
1/4 cup grated parmesan & mozarella mix
beaten egg for glazing
I bought my puff pastry from the superMart. This was a last minute request from my daughter actually.
Unroll pastry, spread with pizza sauce, sprinkle with herbs, meat, olives and cheese. Roll up pastry, cut into 1cm slices and place on a lightly greased baking tray. glaze with beaten egg. Bake in a very hot oven for 18-20 minutes or until pastry turn golden.
Variation: Crab Pinwheels
1/3 cup prepared seafood dip or mayonnaise
170g crabmeat, shredded
2 shallots, finely chopped
1/2 teaspoon dried thyme
salt and pepper
Spread dip or mayonnaise on unrolled pastry, sprinkle with remaining ingredients and proceed as the above. I've tried adding some pizza sauce to this variation and it worked well too.
You can do your very own puff pastry too.
250g pastry margarine
500ml cold water
lemon juice , optional
Rub 60g pastry margarine with the flour and salt until sandy. Add lemon juice and water and knead to a smooth pastry. Relax the dough in athe fridge for 20minutes. Roll to a rectangular 12 inches by 6 inches. Place the remaining margarine over 2/3 of the pastry. Fold the flap (without margarine) over half the portion of margarine-covered dough. Fold the 1/3 of the pastry over, thus forming a smaller 4" x 6" pastry. Rest in the fridge for 20 minutes. roll pastry to 12" x 6". fold to a double book turn. Repeat 5 times and the pastry is ready for use. ( macam susah kan... jangan patah semangat. Practise makes perfect!)
Don't forget to browse recipes from http://kakyongns.fotopages.com and http://zairul.fotopages.com. You will welcome these easy dishes for hospitable occasions. Simple to make. Freeze them ahead or serve them straight from the oven and watch them disappear. That's EASY!
|Monday, 3-Jul-2006 17:06
||Email | Share | | Bookmark
asta le vista babee...yyy..
|Sunday, 2-Jul-2006 10:30
||Email | Share | | Bookmark
Durians. It is regarded as the King of our tropical fruits. But I guess most Westerners shun durians because of its perculiar pungent aroma...
I wonder why there's no longer a specific seasonal period here. I basically see durians everywhere. At the wet market, ..the superMarket.... and even the Black market..
Seriously... I've seen men in vans parked at our public carparks peddling durians. It costs cheaper and the quality is barely compromised.
For us Asians, we just enjoy savouring its luscious yellow flesh, custard-like aril.
300gm gula halus
500g puree durian (dari isi dikisar tanpa air)
4 sudu makan susu manis
sedikit paste durian
180g tepung naik sendiri
24 biji kuning telur
8 biji putih telur
Pukul bahan A hingga kembang lalu masukkan kuning telur sedikit sedikit hingga habis. Pukul lagi sehingga kembang. Ketepikan.
Didalam bekas yang lain, pukul putih telur hingga kembang. Dengan menggunakan spatula, masukkan tepung sedikit sedikit berselang selikan dengan putih telur kedalam bekas yang berisi Bahan A. Gaul hingga rata.
Bakar selapis selapis dengan menggunakan api grill hingga habis. Pada lapisan terakhir, gunakan api atas dan bawah, bakar pada suhu 180deg.C selama 10minit atau sehingga masak.
Boleh gunakan loyang berukuran 9X9 inci.
For me, I luv to eat layered cakes but dread layering..... So I wud normally have 6-7 layers only for my Durian layered cake. And in between every 2 layers , I would dabble some durian flesh. I find it more tastier with the insertion of fresh durian..
As requested, here's the recipe for Durian Cupcakes:~
250g Self-raising flour
1/2 tsp baking powder
1/2 tsp baking soda
a pinch salt
200g castor sugar
240g durian pulp
70ml low-fat milk
Sift self-raising flour, baking powder and baking soda together. Place sifted ingredients and salt into yr mixer and stir in sugar. Add slightly cold butter and blend until mixture is crumbly. Place durian pulp in a bowl , add milk and blend into fine puree. Pour puree into butter mixture. Add beaten egg and blend until well combined.
Spoon mixture evenly into paper cups up to two-thirds full. Sprinkle with almonds. Bake in preheated oven at 170deg.C for 20-25minutes or until golden brown in colour.
|Sunday, 25-Jun-2006 16:35
||Email | Share | | Bookmark
I actually wanted to bake one large cake fully frosted for the last Father's Day. But instead, I settled for plain cupcakes without frosting for desserts. You see, my family just don't quite fancy cakes with frosting. The guys at home just love their cakes plain. For the chocolate cupcakes, I basically used the Devils' Food cake recipe. Nope! It's not the cake~ food for the devils! This I guess is one of the many classic and basic American cakes. Get it?
I baked some of remaining mixture into 5nos of ice-cream cones. Needed to use that butter cream that's been idling in my fridge for quite some time now. But remembered to give enough allowance from the top rim of the cone so as not to get overflows. I really hate overflows cause it messes up the whole cupcakes.
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 1/2 cup milk
1/2 cup butter
2 teaspoon vanilla
Measure out everything but the eggs directly into your mixer bowl. Mix on low speed just until incorporated. Beat on high speed for 2 minutes. Add eggs, beat on high speed again for 2 minutes.
Scoop mixture into papercups. If your using ice-cream cone, make sure to give about 3/4inch allowance below the cone rim. Bake for 15-25 minutes or until a toothpick comes out clean. Oven temp may varies. I used 170 deg C range.
Let cool slightly in the pan then transfer on a rack to cool completely before frosting.
I really need to say thank you to MamaFami @ http://mamafami.fotopages.com for the recent Cheese Buns recipe she posted on her fp. I thought that was such a simple bread recipe that I decided to try it last Tuesday. You see, I never have much confidence in bread-making. It turned out wonderful to my family's liking I must say. I made a slight adjustment by sprinkling the top with chopped rosemary and garlic spread before drizzling with mozzarella and cheddar mix. Mama tak marah kan? Thank you to the original creator of this recipe too, NoorMasri.
Come Wednesday, tried making a frosted cake!! Thought of making a mini zoo... hmm....
Well my daughter insisted I need more practices... yes..yes..yes I agree dearly..
ps~ Ilmu yang dituntut pun kalau tak dipraktik kan, hasil nyer pun hancusss...
|E& F ~ kalau bubuh diff flavors kat icing, jadi ler bermacam rasa..
za+za ~ dat icing is Japanese Butter cream. I suka sangat sebab it's really delicious using japanese butter.
MamaFami ~ Dulu ader jugak belajar kek deco tapi dah lupa sebab JARANG sekali buat kek yang taruh krim atasnyer. Ini pun sebab nak ajar si Lisya pipe animals ler..
Mademoiselle Ayu ~ True, masa kak rossya bagi kat my nieces & nephews, seme tak nak makan animalsnyer sebab .....sayang...
Dinictis ~ Yr current shots at Aquaria.. lagi power giler..
Fidah ~ cam ice-cream ajer... tapi isi kek nyer pun bole tahan ler
Steve Troy ~ Getting hungry huh? Come on over...
Yangmazni ~ kak rossya kl lapar, perut nie main lagu keroncong pulak..
Cneo ~ Cneo nie masuk salah FP kot.. Tapi takper lah.. nway, kak rossya don't do this professionally.. cuma suka2 ajer layankan my daughter...
Kakyong ~ betul kakyong.. infact I got most ideas from Chockylit, my favorite blogspot. And dat candied duckies actually Lisya yg beli kat kedai gula2. Kat sana mesti ader.. kakyong tak tau ajer kot. If you really luv these, I can post some to u, my dear. nak?.
Marcia ~ Kak rossya memang suka serakkan dapur.. hehee
Mama anis ~ Mmg mama anis... my first priority is to attract the kids
Kakyong ~ okie dokie kakyong. My offer is valid indefinitely...
Peanaliyana ~ menarik ek? So you can try ler
Nic ~ makan dek jangan tak makan... lepas tu pi exercise...
Aisyacan ~ Akak tak ambik order dek oii. Suka2 buat ajer nie.
Fadh ~ Nak sket? Mai S'pore ler
Linda ~ Hai bakal pengantin! Jangan layan lapaq tu. Pi makan...
Mummyjam ~ My family pun tak suka yang berkrim. tapi untung anak sedara ramai.. and they're very appreciative too..
Palik ~ Nak kek eskrim kenalah mai..
Zack ~ sorry zack, kak rossya bought the buttercream readymade. It's so reliable that the piped cream stays beautiful for days.
Harlina ~ makanan.. harlina... jgn sayang.. ps: senyum balik tak kat itu katak?
Shifa ~ kekadang gitu .. tgk gambo bole jadi lapar.. Cuba lah bikin... something similar..
Tab ~ to me memang sedap!
Kuzi ~ Kl dah bagi kak rossya makan byk2 nanti kenyang sangat camne nak tunjuk piping? Kak rossya pipe kat bantal ler jawabnyer..
Nina ~ Ish! rossya bukan terer! Budak baru belajar nie hah... Kiter kl dok berjiran kan bagus yer nina. Kiter bikin satu kek... rossya pipe animals... nina pipe yr beautiful flowers. Kiter bikin citer atas kek..
F&Z ~ tq fazi... kek nyer ngan krim memang sedap
Kucai ~ Nanti betty leh try bake some cakes in an ice-cream cones ler.. lepas tu bubuh krim..
|Tuesday, 13-Jun-2006 12:20
||Email | Share | | Bookmark
cream puffs & eclairs
eclairs and cream puffs...
One of my many favourite pastries. I just love eclairs to death. Any flavours. Chocolate or caramel, it just tastes yum... yum... yummmy....
After seeing Diella's current entry, I decided to make some eclairs... and some creampuffs.
Having made these so often, I'll bet my husband and daughter will braggggg the same thing..
"sooooo jelaaaaak ". But to me... sooooo heavenly..
Cream Puffs // Eclairs
240g tepung gandum
9biji telur (guna telur bersaiz kecil saja)
1 tin pembakar dialas kertas minyak
55g custard powder
2 biji telur
1 tin susu cair (evaporated) di bahagi dua
1/2 sudu makan mentega
sedikit esen vanilla
Tuang air, mentega dan garam kedalam mangkuk dan jerangkan diatas dapur hingga mendidih.
Apabila sudah mendidih, tuangkan tepung gandum kedalam dan kacau dengan segera. Masak
hingga adunan menjadi satu dough yang besar dan tidak melekat ditepi periuk. Turun kan dari
api dan biarkan ia sejuk. Sesudah itu, pukul adunan ini sambil menuangkan telur sedikit demi
sedikit hingga habis. (sehingga boleh jatuh dari sudu)
Masukkan adunan kedalam piping bag dengan menggunakan nozzle bintang, terapkan bulatan kecil-
kecil. Bakar dalam ketuhar selama 25minit. Bila sejuk , belah dua(tapi jangan putus) dan diisikan
dengan custard cream.
Cara membuat custard cream:
Bancuh custard powder dengan telur dan setengah tin susu cair. Tapis dan ketepikan. Air,
setengah tin lagi susu cair dan gula dimasak diatas dapur hingga hampir mendidih.
Kemudian kecilkan api dan masukkan bancuhan telur dan tepung custard yang sudah ditapis tadi.
Kacau adunan ini senantiasa hingga adunan agak pekat. apabila sudah pekat, masukkan mentega
dan esen vanilla. Sejukkan krim ini sebelum di isikan kedalam pastry tadi.
Untuk Chocolate Eclair:
Sejukkan custard cream dan ketepikan. ambil 450g whip cream dan pukul dengan high speed
masukkan custard cream yang sudah sejuk itu tadi kedalam whip cream ini dan kacau adunan
hingga rata (low speed). Isikan kedalam kelunsung eclairs. Cairkan sedikit chocolate block dengan
cara double-boil, kemudian sapukan keatas eclairs yang berinti dan tabur dengan sedikit badam
|Steve Troy ~
Diella ~ Kiter nie kan sekampung~ the north zone. Lain kali kalau teringin, juz gif me a buzz. I'll special deliver
to Khatib k. E'eh ketawa? Serious nie..
Raime ~ Bole jugak. Tapi which team ekk?
Aisyacan ~ It is delicious... to me ler.
AzliJamil ~ So u're a chocoholic eh? Now I know...
Cneo ~ Pos ke M'sia? Mai ler dtg S'pore.
Mama Adam haikal ~
E+F ~ abes! Kl dah feberet.... tinggal piring ajer ler jawabnyer.
Phalinn ~ Go on Phalinn!! Give it a try.
Fatin ~ Seketul ajer?
Cekya ~ My dear Cekya, bila u godek atas api.. nanti adunan ini terus bergumpul jadi dough yang lembut (macam bantal tido u tu) Sekejap jer. Oven? U can use this range 170deg C - 190degC. depending on your oven type. Nanti kl dah buat jgn lupa post dat entry k.
Mamafami ~ ok ler mama, dis recipe really satisfy my tastebud
Polini ~ yeah.. if you have reliable recipe, the result will definitely be pleasing...
Sarah ~ Kuat ker bau telur tu?.. Kalau nak hilangkan bau yang terlalu kuat.. bubuh ajer esen vanilla. Btw, memang choux pastry ..lepas dibakar .. dalamnya hollow.. (kosong).