Tuesday, December 14, 2010

CONGO BARS OR BLONDIES??

It's both. Twin sister to brownies..no cocoa or chocolate is used except chocolate chips..for those with sweet tooth..cakey and chewy..thumbs up from my children.
Recipe...  http://www.bakerella.com/i-hope-you-have-chocolate-chips-handy/




CUPPY CHEESE TART

Pineapple tart with cheese in the pastry dough...tiny little thing put in a cup...cute




Thursday, November 25, 2010

SHAIDAH'S WEDDING CAKE

 Shaidah tu sepupu aku. Dia nak wedding cake warna choklat, putih dan emas..yang lain tu terpulang pada aku. Tiga-tiga tingkat kek..berat tak terangkat..kek suji dan kek buah. My first attempt at 3 tier wedding cake..oklah..just pass.. :)




RENDANG RUSUK MOO


RENDANG RUSUK MOO

Daging lembu - 1-1 ½ kg (potong kecil)
Bawang besar - 2 biji
Bawang putih - 5 biji
Halia - 2 ½ inci
Serai - 2 batang
Lengkuas - 1 inci
Cili kisar - 3-4 sudu besar
Ketumbar - 2 sudu besar
Jintan kasar - 1 sudu teh
Jintan halus - 1 sudu teh
Lada hitam - 1 sudu teh
Kunyit serbuk - ½ sudu teh
Kerisik - 3-4 sudu besar
Santan Kara - 750ml
Daun kunyit - 2 helai
Garam dan gula melaka secukup rasa
Air secukupya


Caranya

Satukan semua bahan dalam periuk atau kuali. Masak dan tambahkan air sehingga daging empuk dan kuahnya pekat..cukupkan garam dan gula melaka…hidang.

Wednesday, August 4, 2010

CHEESY BROWNIE TART



Brownie Tart

Ingredients
110 g pecans or walnuts, toasted and chopped into pieces
200 g unsalted butter, cut into pieces
85 g semi-sweet or bittersweet chocolate (preferably a good quality chocolate like Lindt, Scharffen Berger, Valrhona, etc. (chopped into small pieces)
45 g unsweetened cocoa, preferably Dutch-processed
250 grams granulated white sugar
3 large eggs
2 tsp pure vanilla extract
85 g regular cream cheese, cut into pieces (do not use low fat varieties)
65 g all-purpose flour
1/4 tsp salt


Ganache:

60 g semisweet chocolate, coarsely chopped
80 ml heavy whipping cream


Method

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces.
Reduce the oven temperature to 325 degrees F (165 degrees C). Set the oven rack in the middle of the oven.

Grease, or spray with a nonstick vegetable spray, a 9 inch (23 cm) fluted tart pan with a removable bottom, and then line the bottom of the pan with parchment paper.

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chopped chocolate. When the chocolate has melted transfer the mixture to a larger bowl.

Beat in (I use a hand mixer) the cocoa, then the sugar, into the chocolate mixture, until incorporated. (If you are doing this by hand, use a whisk.) Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then beat in the cream cheese, until small pieces remain. Add the flour and salt and mix by hand just until the flour is incorporated. Stir in the nuts.

Place the tart pan onto a large baking sheet to catch any drips. Pour the batter into the tart pan and spread it evenly with an offset spatula or the back of a spoon. The batter will fill the pan almost to the top.

Bake for about 30 to 35 minutes or until the batter has set. If you insert a toothpick about 1 inch (2.5 cm) from the edge of the pan it should come out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. Then, with the end of a wooden spoon (1/2 inch diameter) (1.25 cm) that is well greased (I spray it with Pam), make holes (spacing them evenly about 1 inch (2.5 cm) apart) into the top of the brownie tart. As you insert the end of the wooden spoon into the tart twist the spoon to prevent the tart from tearing. You should have about 25-30 small holes. Then, with a small spoon fill the holes with the ganache. The ganache will sink as it cools so add more ganache, as needed. Let the tart cool completely and then cover and refrigerate. It is best to make this tart the day before serving to allow the flavors to blend. This tart will keep in the refrigerator for about two to three weeks.


While the tart is baking make the Ganache: Place the chopped chocolate in a small heatproof bowl. Set aside. Heat the cream in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

Makes 1 - 9 inch tart.

Thursday, July 15, 2010

Black Forest Cake

Birthday cake for my second daughter.

Found the recipe here ... http://www.facebook.com/pages/De-Dietrich-SETTING-NEW-VALUES/373524713882#!/photo.php?pid=4499727&id=373524713882&fbid=405011098882







Black Forest Cake

Chocolate Sponge
5 nos. Whole eggs
100g Fine Sugar
120g Cake flour
50g Cocoa powder
40ml Water
15g Q75 (sp) (ovallete)
20g Corn flour
10g Baking power
35ml Cooking oil

Method

1) Mix eggs, sugar, cake flour, water ,Q75 (sp), Corn flour, baking powder in the mixer, mix it with high speed for approximately 3-4mins.

2) Pour in the cocoa powder and oil and mix it with low speed for approximately 1-2mins.

3) Pour the batter onto a cake mould and bake it at 180°C for approximately 25-30mins using circulating heat mode.


Cherry Filling

500gm Mixed Cherry with berries
50gm Sugar
50ml Water
30gm Corn Flour


Method

1) Cook the mixed cherry with berries, sugar, water over low heat using the induction hob (Power 4).

2) Mix in corn flour and cook until mixture thickens.



Chocolate Mousse

30ml Milk
120gm Dark Chocolate
1pc Gelatin sheet
250ml Whipping Cream (Cooking)


Method

1) Heat up the milk over low heat using induction hob (power 4), add in dark chocolate to melt and stir well.

2) Soak gelatin with ice water, then bain marie to soften gelatin to liquid texture.

3) Whisk the whipping cream at high speed till soft peak formed.

4) Pour in the cream to the dark chocolate mixture and mix well, then add in gelatin.



Vanilla Mousse

1/2pc Vanilla Pod
300ml Whipping Cream (Cooking)
1pc Gelatin Sheet

Method

1) Soak gelatin in ice water, the bain marie soften gelatin to liquid texture.

2) Whisk the whipping cream and vanilla pod at high speed till soft peak formed.

3) Mix the gelatin into the whipping cream.


Topping Cream (D├ęcor)

800ml Whipping Cream


Method

1) Pour the cream into the mixer and whisk at high speed till stiff and smooth consistency.

Wednesday, June 9, 2010

From Nash to Noh

Birthday Cups and Cakes ordered by Nash for Noh (both are doters' Polymates) on his 21st birthday.

Monday, April 12, 2010

Amylea's Doll Cake and Cupcakes

Amylea Sufi's 1st Birthday...my youngest anak sedara...buatkan dia fondant doll suji kek, brownies and blueberry cupcakes. Me not creative so deco for cupcakes I 'ciplak' dari blog Su Yin..thank you dear.. Sebelum nyanyi lagu birthday.. budak-budak ni...and mak budak jugak...dah cop cupcake mana dorang nak...habis je nyanyi berebut semua....lopong cupcake stand tu...worth all the penat.. : )





Monday, April 5, 2010

Salmon Pasta in Cream Sauce

Menu Swensen...harga kat Swensen untuk satu orang je makan. Kalau masak sendiri, harga yang sama tapi 4 orang boleh makan..muaikan? :) Selamat mencuba...




1/2 paket spaghetti (rebus hingga lembut)
300g ikan salmon
10-15 biji cendawan butang yang segar (hiris)
1 tin(170g) Nestle cream
850g air rebusan spaghetti
8 biji bawang putih (cincang)
garam dan lada hitam secukup rasa
daun parsely dan parmesan cheese utk taburan
Minyak zaitun utk menumis

Cara-caranya

1. Tumis bawang putih dgn minyak zaitun hingga wangi.
2. Masukkan cendawan dan goreng hingga layu.
2. Masukkan Nestle cream, air rebusan spaghetti,gaul rata dan didihkan sebentar.
4. Masukkan ikan salmon, garam dan lada hitam secukup rasa. Didihkan hingga ikan masak. Keluarkan dan hancurkan ikan menjadi kepingan yang kasar...masukkan kembali ke dalam kuali.
5. Masukkan spaghetti, gaul rata dan hidang bersama dgn taburan daun parsely dan parmesan cheese.

Sunday, January 24, 2010

KEK KUKUS COKLAT

Welcome to Club40 my sister..:))






KEK KUKUS COKLAT


Bahan A
1 cawan serbuk koko
1 cawan susu cair
1 cawan minyak masak/mentega cair (kalau gunakan mentega..sukat setelah mentega dicairkan)
1 cawan gula castor
1/2 cawan susu pekat manis

Bahan B
1 1/4 cawan tepung gandum atau cake flour
1 sudu teh soda bicarbonate
1 sudu teh serbuk penaik

Bahan C
3 biji telur (size besar)

Cara-caranya
Semua bahan A dimasukkan ke dalam periuk dan dipanaskan sebentar sehingga gula larut. Tutup dan sejukkan bahan ini.

Pukul bahan C hingga kembang. Masukkan ke dalam bahan A. Kaup balik hingga bahan C bercampur serata dengan bahan A.

Tepung gandum + soda + serbuk penaik dicampur dan diayak. Kemudian sedikit demi sedikit masukkan ke dalam adunan coklat tadi sambil dikaupbalikkan hingga serata.

Tutup bekas kek dengan aluminium foil - untuk mengelakkan air dari menitik ke atas permukaan kek. Kukus selama 1 jam @ sehingga kek masak.

Hias kek ikut creativity sendiri....:))

Tips: Gunakan loyang bulat berukuran 8-9 inci. Alas loyang dengan kertas minyak di dasar dan tepi loyang.

Tuesday, January 12, 2010

BROWNIES MUFFIN

Niat di hati nak share resepi tapi terpesong pulak hati ni nak buat jualan...it's really good you know..hihihi..bettul...rasanya macam my brownies tapi yang ini is slightly pahit...gunakan chocolate yang high cocoa quantity nya..chocolate chips Hershey..chocolate chips lain tak main sebab tak sedap and marshmallows..marshmallows bila dah cair dia very stringy..macam cheese mozzarella...thousand apologies semua...kali ni amik bau dan jamu mata je k...:))




Friday, January 8, 2010

CINNAMON RAISIN BUN

Resepi dari rancangan Vanilla di Suria....Cinnamon Raisin Bun versi melekit...bolehlah jugak kalau dinamakan Sticky Buns sebab kuantiti 'cinnamon filling' bukan mainlah banyak...bila dah masak gulanya cair dan bertakung di bawah...nampak menyelerakan tapi tak tahu eh..belum rasa lagi..lagi panas...tengok apa my children cakap...







Cinnamon Raisin Bun
Sumber : Vanilla

300g bread flour
40g caster sugar
150ml milk
2 tsp yeast
1 egg
¼ tsp salt
1tsp bread improver
30g butter (not in the original recipe but I added cos' remembered seeing Chef using it)



Cinnamon Filling

200g sugar
100g raisins
2 tsp cinnamon powder

Method

1. Beat all ingredients until it forms a soft dough..about 20 minutes.
2. Roll out the dough and rest it in the fridge for 15 minutes.
3. Roll out to a rectangle and glaze with butter and sprinkle with the cinnamon filling.
4. Roll up the dough and cut into 10-12 pieces. Arrange in baking pan/mould and let rest 30 minutes.
5. Egg wash and bake at 190-200 degrees celcius for 15 minutes.
6. Glaze with apricot gem.

Thursday, January 7, 2010

ROTI HOTDOG CHEESE

Dah lama tak bake..lagi-lagi time school holiday...mood malas dah melanda..nak makan roti beli jer kat Champion...Tadi mood rajin sulah latang...buatlah roti untuk breakfast besok...resepi 5 bintang...akan stick to this resepi sampai bila-bila...resepi ada kat page belakang http://sophieswork.blogspot.com/2007/12/basic-sweet-bun-dough-ingredients-bread.html ...selamat menjamu mata...:))