Just in case no one has smiled at you today...

By: rossya ahd

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Friday, 13-Oct-2006 00:53 Email | Share | Bookmark
Salaams

 





Rasa nya semangkin hampir kiter mengakhir Ramadhan. Terasa sedikit kesibukan walaupun kesederhanaan diutamakan dalam menyambut Syawal yang bakal menjelang. Kami berbuka pun terasa semangkin ringkas. Mungkin juga ini bakal mengakhiri entry di bulan Ramadhan.. kerana kak rossya rasa bagai kesuntukan dan kekurangan masa untuk terus menaip. Meskipun rasanya.. teringin sekali berkongsi resepi2 yang masih ada. Harap maaf dan ampun dipinta.. Walaupun pada mulanya, kak rossya ingin melayari fotoblog ini kerana terlalu asyik mengagumi gambar2 para jurugambar di fotopages ini. Rasa nya sekarang fp kak rossya dah berarah lebih kepada food Blog. Terima kasih kepada yang masih sudi singgah ke sini.. including those silent visitors..

Izinkan kak rossya ambil kesempatan ini untuk mengucap kan Selamat kiter meneruskan ibadah puasa ini hingga keakhir Ramadhan.. salam lebaran yang bakal menjelang... Ma'af Zahir Batin





berbuka semakin ringkas


MEATBALLS IN TOMATO SAUCE


750g minced beef or lamb
1 clove garlic crushed
1 onion finely grated or finely chopped
2 thick white bread
cold water
1 egg
1 teaspoon ground cumin
2 tablespoon chopped fresh flatleaf parsley (daun ketumbar)
salt
freshly ground black pepper
all purpose flour for coating
60g butter or 60ml vegetable oil

Soak bread slices into water. Squeeze dry and crumble into a mixing bowl. Add minced meat, cumin, lightly beaten egg, parsley , salt and pepper to taste. Blend thoroughly to a smooth paste. With moistened hands, shape a small amount of meat mixture into meatballs. Coat lightly with all-purpose flour.
Heat butter or oil in a large saucepan or deep-fry with lid to fit.. add meatballs and fry until lightly browned on all sides. Once cooked, remove to a plate.

For tomato sauce:

1 onion finely chopped
1 tomato finely chopped
1/2 cup finely chopped bell pepper (capsicum)
3 tablespoons tomato kechup
1 teaspoon oyster sauce
freshly ground black pepper
3/4 cup water
1/2 tsp cornstarch
1/2 tsp sugar
salt to taste

Heat a little butter. Saute' the chopped onions. Add tomatoes, bell pepper , tomato sauce, oyster sauce and cook stirring over medium heat for 5 minutes. Add sugar, enough salt and black pepper to taste. Then stir in water pre-mixed with cornflour. Bring to a boil.

Return meatballs to pan with sauce. Bring to a slow simmer for another 5 minutes.







HAZELNUT STARS


100g peanut butter
80g icing sugar
200g butter
1 egg yolk
60g cornflour
1 dsp pure rice flour
230g plain flour
60g Horlicks chocolate flavour
40g ground hazelnut
1-2 egg yolks lightly beaten to spread on top of cookies
chocolate rice for topping

Cream butter with peanut butter, sugar dan egg yolk till well combined. Add cornflour, rice flour, horlicks and ground hazelnuts. Lastly, add enough plain flour to form a soft dough. (Need not finish the plain flour if you have managed to to get a smooth soft dough). Knead and roll to a 4mm thickness and using a star-shaped cookie cutter... place the cookies onto a greased baking tray. Brush with a little egg yolk on top of cookies and dab with a little chocolate rice. Bake in a pre-heated oven 160Cfor 15-20 minutes or until done. Cool on a wire rack and store in an air-tight container.






THUMBPRINTS

100g butter
1/2 tsp fine salt
2 dsp milk powder
75g all-purpose flour
25g Hongkong flour or any superfine flour
2 dsp cornflour
2 dsp ground almonds lightly roasted
1 tsp vanilla essence
dessicated coconuts (colour it if you like)
chocolate kisses or Smarties

Cream butter and salt lightly. Add vanilla essence and combine well. Add all the other dry ingredients except dessicated coconuts and chocolate kisses. Knead to form a soft dough. Take a small piece of dough and form into a ball. Roll into dessicated coconuts. Press a piece of chocolate kisses or Smarties at the centre of each cookie. Place on a greased baking trays. Bake as usual in pre-heated oven until done.


No sugar is used in this recipe. If you wish to have some sweetness.. simply add about 20g of icing sugar when creaming the butter.





ICED ALMOND BISCUITS

7oz plain flour sieved
1oz cornflour sieved
4oz castor sugar
4oz butter
2oz ground almonds light roasted
1 egg yolk mixed with 2 tablespoons of iced water
1 tsp vanilla essence

For the topping:
1 egg white
4oz icing sugar sieved
1 tsp cornflour sieved
chopped almonds (you may also use chopped pistachios)

Combine plain flour, castor sugar and butter into a bowl. Beat lightly to form breadcrumbs. Add ground almonds. Then finally pour egg/water mixture bit by bit. Knead to form a soft dough. Roll onto your working board 4mm thickness. Using a sharp knife .. cut into leen rectangular logs. Top a teaspoon of egg white mixture. Smooth its edges (I used a small butter knife) and top with chopped nuts. Bake in 160C pre-heated oven until done.


To make the meringue topping:
Whisk egg whites until bubbly and add in icing sugar bit by beat to form a smooth icing. Add cornflour and whisk until a 'near stiff' consistency'. Make sure the topping is not too 'watery' or it will drip to sides of cookies before baking.. Get a nice consistency so it can spread easily onto cookies without too much dripping.






PINKY LAGOON KOOKI ( from Asmah Laili cookbook)

125g butter
50g icing sugar
60g coffee marie biscuits, finely ground
60g custard flour
20g roasted sesame seeds
130g plain flour sieved
1 egg yolk
1 tsp vanilla essence
1/4 tsp emplex
1/4 tsp fine salt
pink -coloured chocolate block(you may use white chocolate and colour them pink)melted using double-boil
flower flake colour ( I used star-shaped flakes)

Combine butter, sugar, egg yolk, vanilla, emplex and salt. Combine well. Add plain flour, custard powder,ground Marie biscuits, and sesame seeds. Mix well and knead to form a dough. Roll onto a working board and shaped it using your favourite cookie cutter. Arrange on greased baking trays. Bake in preheated 150C oven untul done. Cool on a wire rack.

Once cooled, drizzle with a little bit of melted pink chocolate and decorate with flower flakes, Let dry and store in an airtight container.


NOTA: Tiap2 resepi memerlukan anda mengayak semua bahan tepung anda dahulu. Untuk membuat biskut, jangan memukul bahan mentega dan gula terlalu lama. Mentega yang terlalu lembut akan membuat biskut anda meleper dan terlalu mengembang. Sesudah biskut masak, sejukkan dirack2 dengan betul. Jangan ditindih biskut antara satu sama lain ketika masih panas. Ini akan membuat biskut anda cepat lemau sesudah di simpan kelak. Tapi biskut yang lemau memang boleh di panaskan kembali didalam oven untuk merangupkan nya kembali. Bila mengris dulang pembakar.. jangan gunakan mentega yang sudah cair.. kerana ini akan membuat biskut anda cepat menjadi hitam dibawahnya sedang ditengah biskut masih mentah. Dan bila membuat biskut, pastikan mentega yang anda lembut tidak sampai mengeluarkan minyak. Jika ini terjadi.. masukkan mentega kembali kedalam fridge. Untuk membuat biskut (dan kek juga).. gunakan mentega pada 'room temperature'. Selamat mencuba.




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