Friday, 27 May 2011

Lasagne Daging & Sayur

Sebenarnya dah lama mengidam nak makan lasagne buatan sendiri. Tapi, bila pegi kedai, lupa nak beli lasagne sheets tu pula. Kali ni, tekad nak buat, walaupun sedikit. Saya memang suka makan. Hubby suka juga tapi takdela macam saya. Anak2 pula, Ameen je kot yang suka. Iffah terus cakap.."euurrgh..i don't like to eat this ibu, its smell is so yucky"..ish3..tak baik betul cakap bau dia tak sedap. Taknak makan sudahla jangan cakap bau tak mengancam :P .

Sebenarnya ibu lagi suka sebab takde saingan masa nak makan..heheheheh.
Ini resipi yang saya dapat masa saya mula2 belajar buat lasagne, diperolehi daripada rakan Malaysia di sini [ dah balik kampung pun tuannya ]. Mudah saja nak sediakan, asalkan bahan2nya mencukupi.


LASAGNE DAGING DAN SAYUR

~ nama lasagne ni ikut bahan yg sy letak dlm tu ~


BAHAN2 UTK SOS LASAGNE:

500 gm minced meat
**1 botol vegetable pasta sauce
4-5 ketul kecil mozarella cheese basah [yg dok dlm air tu] atau,
sebungkus mozarella cheese yg diparut
2 batang celery
1 batang carrot
1 jambak besar broccoli
1 biji bawang besar
2 ulas bawang putih
3 sudu besar minyak zaitun [minyak masak pun ok je, xrasa pulak beza dia]
sedikit garam & gula

** vegetable pasta sauce ni ada dijual di tesco. harganya xsampai 1 pound pun. sy beli yg ni sbb sy tak konfiden nak guna yang lain, maklumlah kat sini title 'vegetarian/vegan'. ok juga sos ni sbb ada cendawan dalam tu.


BAHAN2 UTK SOS PUTIH @ BECHAMEL SAUCE

~ sos putih ni kat kedai sini ada banyak jual. kalau nak cepat dan senang, beli je laa 'white sauce' ~

tapi, kalau nak buat homemade, boleh ikut cara ni.


2 sudu besar butter
2 sudu besar tepung gandum
2 cwn susu segar
1 sudu teh serbuk lada putih
1 sudu teh dried oregano
*1 sudu teh serbuk buah pala
[ yg ni sy tambah sendiri, sy parut buah pala tu, utk dptkan sesudu teh, sbb masa ikut kelas masakan dr Italian professional chef, dia kata kalo letak nutmeg, white sauce tu akan lebih sedap dan beraroma ]


CARA2 MENYEDIAKAN:

: : SOS LASAGNE : :


~ cincang bawang besar dan bawang putih. potong celery mcm bentuk horseshoe. carrot dipotong dadu. broccoli pula potong biasa, belah dua setiap jambak2 kecil tu.

~ tumis sehingga naik bau.

~ masukkan vegetable pasta sauce. kacau2 biar sampai kuah jadi pekat sedikit.

~ masukkan pula minced meat, kacau sampai daging empuk.

~ bila daging dah empuk, masukkan carrot, kacau sekejap, baru masukkan celery dan broccoli. bubuh garam dan gula ikut citarasa masing2. kalau pemasin, sila letak garam byk2. saya penyedang je. masin ada, manis pun ada.

~ kacau sentiasa sampailah kuah menjadi tak terlalu pekat dan tak terlalu cair. kalau cair sangat tak bagus juga.

~ tutup dapo. letak tepi.



: : SOS PUTIH @ BECHAMEL SAUCE : :


~ letak susu segar dlm saucepan, panaskan guna api sederhana. tapi tak perlu sampai mendidih.

~ dalam saucepan lain, masukkan butter, kacau2 sampai butter cair. api pun sederhana jugak.

~ pastu, bila butter dah cair, masukkan tepung gandum dan kacau cepat2 sampai tepung jadi sebati ngan butter tadi.

~ bila susu segar dah panas, tuangkan dalam saucepan yg mengandungi butter + tepung tadi. tuang sikit2, sambil kacau2 guna whisk..sampaila habis susu tu.

~ masukkan dried oregano, serbuk lada putih dan buah pala yg diparut.

~ kacau sampai jadi pekat. ingat..jgn pekat sangat. ala2 berkrim je. pastu padamkan api. alihkan saucepan.


PENYEDIAAN LASAGNE:


~ sapu bekas yg kita nak guna tu [sebaik2nya guna bekas berbentuk 4 segi tepat [rectangular shaped shallow dish] dgn beberapa titik minyak zaitun. sy xde minyak zaitun, jadi sy guna minyak sayur je.

~ jika guna fresh lasagne sheets, boleh terus letak dalam shallow dish yg tahan oven tu. tapi, jika guna yg kering, readymade sepertimana yg dijual di tesco tu, kita kena letak dalam air panas jap, kasi lembut sikit lasagne sheets tu.

~ kulit lasagne tu, sy rendam satu persatu dlm air panas, pastu toskan kejap [nak lap dgn tea towel pun ok], pastu baru susun dalam bekas yg dah sapu minyak tadi.

~ susun je sampai takde nmpk ruang bekas. kalau boleh, jangan tindih2/tindan2 tebal2. kalau ada ruang kecil yg belum tertutup, patahkan sikit kulit lasagne tu sekadar muat2 utk tutup yg berlubang.

~ dah siap susun, tuanglah sos lasagne merah rata2, jgn semua tau, simpan sikit ikut berapa lapis yg kita nak buat tu. kalau nak buat 2 lapis je, simpan separuh untuk lapisan atas. rata2kan sos lasagne di atas kulit lasagne.

~ tuang pula sos putih rata2 atas sos lasagne tadi. pastu taburlah dengan mozarella cheese. jika guna mozarella yg style basah dalam air tu, potong dulu nipis2, pastu aturkan atas white sauce. kalau guna yg dah diparut, tabur je la..

~ pastu, susun kulit lasagne. ulang semula langkah2 tadi dari awal..sampaila habis.



*** sy peminat cheese. sy suka lasagne yg cheesy..tp hr tu, masa beli brg, mozarella yg basah tu xde dlm stok kedai..yg ada cuma grated mozarella cheese je. xkan nak beli 2 bungkus pulak. tapi, xpelah..just nice je dgn lasagne sy tu. tp kan, kalau ada byk cheese lagi sedaaaaaap..nyam2.


*** teringat karakter kartun kucing gelmol kaler oren yg sukaa makan lasagne..GARFIELD...heheheh



so here it is!! my homemade lamb and vegetable lasagne.

Wednesday, 11 May 2011

Simply Sinful Cheese Cake

Bermulanya sejarah pencarian resipi kek keju ini setelah saya google2 resipi kek keju yang mudah penyediaannya tetapi sedap hasilnya. Mula2 jumpa resipi ni di sini, sy tak rasa yakin nak mencubanya kerana tiada foto disertakan. Tetapi, setelah sy tiba2 pula terjumpa di blog encik Rozzan, saya terus salin resipinya..cuma ada beberapa perbezaan di antara kedua2 resipi. Untuk pengetahuan, saya rujuk kedua2 resipi. Sy akan letak kedua2nya di sini. Terpulang kepada anda nak cuba yg mana satu... :)

Simply Sinful Cheesecake [Lori Baltazar]

2 cups crushed graham cracker crumbs
1/4 cup sugar
1/2 cup margarine or butter, melted

2 (8-oz.) packages cream cheese, softened
1 can condensed milk
3 eggs
juice of 2 calamansi or 2 tsps. lemon juice (if available)

How to do it:

Preheat oven to 300ºF.

Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. Bake for 10 minutes. Set aside.

With mixer, beat cream cheese in large bowl until fluffy.

Gradually beat in condensed milk until smooth.

Add eggs and calamansi or lemon juice. Mix well.

Pour into prepared pan — it doesn’t matter if crust is still warm. Bake 50 to 55 minutes or until center is slightly jiggly but perimeter is set.

Cool 1 hour. Chill at least 4 hours to let flavors develop. Will keep in refrigerator for two weeks (but do you really think it will last that long?)


Resipi dr encik Rozzan.

SIMPLY SINFUL CHEESECAKE [rozzan]

Bahan untuk base
200 gram biskut digestive, dihancurkan
3 sudu besar mentega
2 sudu besar madu

Bahan untuk Cheesecake
500 gram kriim keju, dilembutkan
1 tin kecil (390 gram) susu pekat
3 biji telur
150 gram coklat masakan, cairkan cara double boil
1 sudu teh esen vanilla

Cara-caranya

1. Panaskan ketuhar pada suhu 150’C. Campurkan kesemua bahan untuk base dan tekan pada dasar loyang springform berukuran 9 inch. Bakar selama 10 minit dan ketepikan.

2. Menggunakan mixer, pukul cream cheese sehingga kembang. Kemudian masukan susu pekat sambil dipukul sehingga ia sebati.

3. Masukkan telur satu persatu dan esen vanilla. Pukul sebati. Bahagikan adunan cheesecake kepada dua bahagian. Satu bahagian dicampurkan dengan coklat masakan yang telah di double boil tadi dan gaul rata.

4. Tuangkan adunan cheesecake coklat kedalam loyang diikuti dengan adunan cheesecake plain. Bakar selama 50 – 55 minit sehingga pertengahan cheesecake bergoyang-goyang tetapi tepi adunan telah set. Sejukkan selama 1 jam dan kemudian boleh disejukkan dalam peti sejuk selama 4 jam sebelum dihidangkan.


***************

Saya buat ikut resipi encik Rozzan memandangkan ada foto, tapi bila sy lihat kedua2 resipi xjauh bezanya. Terpulang kepada bahan2 yg ada dlm gerobok.

Lagi satu, sy gunakan kaedah bain-marie [water-bath] semasa membakar kek ni sebab sy sendiri tak pasti bagaimana cara yg sebetulnya nak bakar kek ni. Kalau ikut resipi kedua2nya xbgtau cara bakar, hanya bgtau 'bakar' saja. Oleh kerana, sy xmau kek harijadi Ameen merekah2, maka sy bakarlah ikut teknik steam tu.. i.e. letak loyang kek dalam bekas yg mengandungi air panas. Begitulah alkisahnya.....

SELAMAT MENCUBA!!






Tuesday, 10 May 2011

Nasi Minyak Hujan Panas

Huish..lama betul tak simpan resipi kat sini..bayangkanlah bulan lepas ada 1 je entry pasal masakanku..tak sedar setiap hari memasak.

Hari ni sy cuma nak masukkan resipi nasi minyak. Kali ni style hujan panas. Nasi ni saya dah masak 3 kali. Rasanya, kalau ikut liur kami sekeluarga, seedapla. Tak tahulah pula bagi orang lain yang pernah merasainya..heheh. Jom tengok resipi.


NASI MINYAK HUJAN PANAS {untuk 5 orang}

Resipi : Makyong
Sumber : MyResipi

Bahan2:
  • 4 cawan beras basmati
  • 5 cawan air
  • 2 kiub ayam
  • 2 helai daun pandan
  • pewarna merah, kuning dan hijau

[bahan tumis]
  • 1/2 inci halia
  • 2 ulas bawang putih
  • 1/2 biji bawang besar
  • 2 sudu besar minyak masak
  • 1 sudu besar minyak sapi
  • 1 batang kulit kayu manis
  • 2 kuntum bunga lawang
  • 3 kuntum bunga cengkih
  • 3 biji buah pelaga
[bahan hias]
  • bawang goreng
  • kismis

Cara-cara

  1. Cuci beras dan rendam selama 10 minit. Toskan.
  2. Hiris nipis-nipis halia dan mayang semua jenis bawang
  3. Panaskan minyak dan tumiskan semua bahan tumis sehingga bau wangi
  4. Masukkan beras dan gaul rata.
  5. Masukkan air, kiub ayam dan daun pandan.
  6. Masaklah nasi sehingga masak
  7. Bila nasi kering, letakkan 1-2 titik untuk setiap pewarna kuning, merah dan hijau ditempat yang berasingan. Bila dah masak, gembur-gemburkan nasi tu.
  8. Hiaslah dengan bawang goreng, gajus atau kismis jika suka

Inilah rupa nasi sy. Makan ngan ayam masak madu dan acar masak. Hmmm...nyaman.
Terima kasih Makyong atas resipi yang lazat ni.

Monday, 11 April 2011

Sliced Cheese Cake


SLICED CHEESE CAKE

Resipi : Ros @ Ilham Dapur


Bahan-bahan

· 4-5 keping slice cheese
· 200 ml susu segar
· 70 gram butter atau marjerin
· 70 gram tepung gandum (diayak dahulu)
· 70 gram gula
· 4 biji telur saiz
· beberapa titik esen vanila


Cara-cara

1.Potong atau siat slice cheese kecil-kecil dan campurkan dengan susu segar.

2.Kemudian masukkan dlm periuk, gunakan api perlahan dan biarkan slice cheese tadi cair. kacau sentiasa.

3.Masukkan butter dan kacau hingga larut, tutup api dan sejukkan sebentar.

4.Asingkan putih telur dan kuning telur, pukul putih telur bersama gula hingga menjadi meringue.

5.Didalam bekas lain pukul kuning telur hingga kembang dan masukkan kedalam adunan cheese tadi, masukkan tepung sedikit demi sedikit dan pukul lagi, pastikan adunan tidak berketul

6.Akhir sekali campurkan merigue ke dalam adunan tadi dan berberapa titik esen vanila, gunakan cara kaup balik supaya adunan rata. glis acuan kek dengan marjerin dan alaskan dengan kertas. masukkan adunan kek di dalam acuan .

7.Bakar pada suhu 170 darjah selama 20 minit dan turunkan suhu 140 darjah selama 40 minit, gunakan acuan kek berukuran 20cm dan letakkan sedikit air di bawah dulang pembakar, cara bain marie, untuk mendapatkan kek yang elok teksturnya.

8.hias ikut kreativiti sendiri atau dimakan begitu sahaja. kek ini lembut dan ringan. tak rugi mencubanya.






Wednesday, 23 March 2011

Steamed Soft Banana Cake


STEAMED SOFT BANANA CAKE

resipi asal : Rima
melalui :
K.Nor@SecubitGaram


Ingredients

A
200 gm. mashed banana
1/8 tsp. vanilla essence
1 tsp. Bicarbonate of soda
a pinch of salt

B
3 small eggs
100 gm. brown sugar ~ k.nor letak 75gm
100 gm. Hong Kong flour (u can use pao or superfine flour)
1 tsp. Baking powder
65 gm. cornoil



Top Layer
2 eggs
60 gm. sugar
25 gm. water ~ k.nor guna susu fresh
65 gm. Hong Kong flour (u can use superfine or pao flour)


Method

(1) Mix all the ingredients (A) together and set aside.

(2) Whisk eggs and sugar together till fluffy, add in flour and baking powder and mix till well combined. Add in mashed bananas mixture and cornoil and stir till well combined.

(3) Pour into a greased and lined loaf pan and steam for 15 to 20 mins till cooked.

(4) For topping: Whisk eggs and sugar till fluffy, add in water and flour and mix till well mixed.. (fold in flour and mix gently) Pour on top of steamed banana cake and steam again for another 15 mins or till cooked.

(5) Serve


* kaedah K.Nor*** (utk menghasilkan bahagian putih terletak atas bila kita tonggengkan/terbalikkan kek)
buat bahagian B dahulu dan kukus, lepas tu baru buat bahagian A dan kukus lagi hingga masak.


***



Monday, 21 March 2011

Ayam Goreng Rempah

Resipi ni muncul bila dah tiada idea nak masak apa. Nak goreng ayam secara garam kunyit biasa je, macam simple sangat pula. Last2 saya buat style goreng rasa rempah2 sikit. Tengok semua makan laju je. Jadi, lepasla nak masuk kat sini.


AYAM GORENG REMPAH


Sumber : hnyhar


Bahan2:

setengah ekor ayam [bukan ekor ayam]
1 inci halia
3 ulas bawang putih
1 sb serbuk kari ayam
1 sk serbuk cili [sy guna cayenne]
1/2 sk serbuk kunyit
garam secukup rasa


Cara2 Menyediakan:

1. Lumur badan ayam yang dipotong sederhana kecil dengan garam.

2. Tumbuk halia & bawang putih. Masukkan dalam bekas besar [bekas utk perap ayam].

3. Masukkan serbuk kari ayam + serbuk cili + serbuk kunyit ke dalam bekas tadi. Gaul rata.

4. Masukkan ayam yang digaul garam tadi. Gaul rata2 rempah pada badan ayam. Perapkan paling minima setengah jam. Jika perap lebih lama, rasanya lagi sedap. Nak lama, peraplah semalaman, ataupun 3 jam.

5. Goreng..minyak tak penuh pun takpe. Jika nak bakar pun boleh, sebab saya sendiri pernah bakar ayam ni guna style yang sama.



ayam yang diperap.

dalam gambar ni, ayamnya sy cuma perap 1 jam saja. peraplah lebih lama untuk rasa lebih lazat.

sedap dimakan ngan nasi panas2.

Sunday, 20 March 2011

Kek Karamel

Pertama kali buat kek ni. Sedap betul. Macamana tak sedapnya, siap ada karamel lagi kat atas kek tu. Tekstur keknya pula sungguh gebu. Huh, sedap sangat makan bila sejuk2 letak dalam peti. Lain kali nak buat lagi.. terima sahabat lama [sekolah menengah] i.e. Pn. SITI AZIDA YUSOFF di atas resipi kek karamel yg sungguh yummy!!


KEK KARAMEL


Resipi diperolehi drpd : Siti Azida Yusoff


bahan2:

(A)
...2 sudu besar gula (utk bt gula hangus)
*tabur gula dlm loyang n msk ats api perlahan..biar gula hancur n wrna tukar jd perang)

(B) - Bhagian Atas

1/2 tin susu cair FN...(blh tmbah klu nk karamel tebal ckit)
70gm gula kastor
1/2 sudu teh esen vanila
3 bj kuning telur...(klu tmbah susu cair kena tmbah gak kuning telur)

(C) - Lapisan Kek

140gm tepung gandum
70gm gula kastor
3 bj kuning telur
135ml air biasa
1 sudu teh baking powder (guna sudu KFC)
45ml minyak msk

(D)Merinque

6 bj putih telur
70gm gula kastor
1 sudu teh krim of tartar (guna sudu KFC)

Cara membuatnya:

1. Kacau semua bhn (B) perlahan2...jgn bg berbuih2...nti x jd karamelnye...

2. Masukkan (B) td dlm loyang gula hangus tadi.

3. Pukul bahan (C)

4. Pukul sampai bhn (D) smpai jd kembang n bila kita angkat dia x jatuh...

5. Campurkan adunan (C) + (D) dan gaul ngan senduk hingga sebati..

6. Bahagikan kpd beberapa bahagian mengikut warna2 yg disukai.

7. Masukkan ke dlm loyang yg td..

8. Bakar cara double boiling - selama 1jam suhu 160-180C . [sy buat style waterbath].

9. Bila masak angkat & rehatkan 10 minit baru terbalikkan kek yg dibakar tadi.

10.Masukkan dlm peti sejuk 1 jam dan lepas tu mkn sejuk2...sedap...tahan dlm peti ais 5 hari tau....2 pun klu x abih d'makan.





Friday, 18 March 2011

Nasi Goreng Kampung Raja


NASI GORENG KAMPUNG RAJA

[ dinamakan kampung raja kerana tuan punya resipi ni berasal dari kampung raja ]


Resipi Asal : hnyhar


Bahan2:

3 cwn nasi putih
1/2 biji bawang besar saiz sederhana = cincang =
3 ulas bawang putih = ketuk =
1 cwn sayur campur [mixed vege]
1 cwn isi ayam @ daging cincang
1 sk serbuk lada putih
5 biji lada burung [cili padi]
1 telur = pukul =
segenggam ikan bilis
garam
gula


Cara2:

1. Goreng ikan bilis sampai garing. Angkat.

2. Guna minyak yg sama tadi untuk menumis bawang besar + putih + lada burung. Goreng hingga garing dan berwarna perang sedikit.

3. Masukkan isi ayam @ daging cincang. Goreng hingga empuk.

4. Masukkan sayur campur. Goreng sekejap. Masukkan serbuk lada putih. Kacau2.

5. Masukkan garam + gula. Perasakan. Masukkan telur. Kacau sebentar.

6. Masukkan nasi. Gaul rata. Besarkan api dan goreng hingga kering.

7. Taburkan bawang goreng & ikan bilis tadi. Makan ngan telur mata kerbau. Hmmm...nyaman.




Thursday, 17 March 2011

Ayam Golek Versi Pedas

Hari tu buat ayam golek tapi versi pedas. Sebab apa dinamakan versi pedas? Sebab...saya gantikan serbuk kari ayam dengan serbuk kari ikan..hihih. Ini semua gara2 serbuk kari ikan yang masih banyak dalam stok dan nak jimat serbuk kari ayam. Sebab tu warna dia pun kemerah2an. :) Tapi, rasa dia sedap jer.


AYAM GOLEK VERSI PEDAS



· 1 ekor baby chicken
· 4 ulas bawang putih
· 2 sudu besar cili kisar
· 1 biji bawang besar [yg besar, jika bwg besar tu saiz kecil, buatlah 2 biji]
· 3 batang serai
· 1 sudu besar serbuk kari ikan [nak letak kari ayam pun boleh]
· 1 inci halia
· 1 cawan susu segar/susu cair [saya guna susu segar]


Cara-cara

1. Baby chicken digaul garam dan kunyit. Rebus hingga separuh masak.

2. Toskan ayam yg direbus tadi. Air rebusan boleh simpan buat kue tiaw kungfu..atau apa2 saja..mee hailam ke.

3. Bakar ayam dalam oven hingga betul2 masak. Kelar badan ayam yang agak berisi supaya lekas masak.

4. Kisar bahan2 di atas kecuali susu. Tumis hingga garing dan naik minyak.

5. Masukkan susu segar. Kacau2 sehingga kuah jadi bertambah pekat. Perasakan dengan garam dan gula.

6. Tuang atas ayam yang dah siap dibakar tadi.



Kek Coklat Lembap

Hari tu buat kek ni lagi..sebab tak tahu nak makan apa..terasa pula nak makan kek coklat. Serbuk koko tinggal nyawa2 ikan je, malah tak cukup pun 1 cawan..maka jadinya, saya pun alternate lah dengan milo sikit. Takleh letak banyak jugak milo ni pun..dah nak habis dah. Aiseh, serba kekuranganlah maka kek ni akhirnya. Walaupun serba kekurangan, ia tetap moist dan habis.. [kasi jiran sikit..kawan Ameen].

Resipi kek ni sila klik kat sini.


Burger Malaysia

Sebenarnya dah 4 kali buat Burger Malaysia ni, tapi baru kali ni nak simpan resipi kat sini. :) Terima kasih kepada tuan punya resipi, YANI. Tapi, tak boleh nak buat selalu roti ni sebab bekalan ikan bilis dan cili kering sudah nazak. Dah termasuk dalam barang2 kawalan pun.


BURGER MALAYSIA @ ROTI GORENG IKAN BILIS.


Sumber: My Resipi
Resipi Asal : Yani


Bahan2:

*200g tepung gandum
*140ml susu/ air
*2 sudu besar butter/margerin
*2 1/2 sudu besar gula halus
*1/2 sudu kecil garam
*2 sudu kecil dry yeast

- minyak untuk menggoreng
- sambal ikan bilis
- timun


Cara-cara

1. Masukkan ke dalam mangkuk bahan-bahan (*). Uli sehingga tak melekat kat tangan. Buat bulat besar. Biarkan kembang 2 kali ganda.

2. Lepas tu , tumbuk-tumbuh doh roti tadi untuk keluarkan angin. Kemudian bahagikan kepada 8 bahagian. Buat bentuk bulat.

3. Biarkan naik 2 kali ganda lagi. Kemudian goreng dalam minyak yang sederhana panas sehingga kekuningan.

4. Belah 2 roti yang dah masak tapi jangan sampai terputus. Isikan dengan sambal bilis dan juga timun yang dihiris nipis-nipis
.

Ini outcome kali ke-4.


**dapat juga bagi pada ibu mengandung...heeee..

Wednesday, 16 March 2011

Lamb Chop

LAMB CHOP

Sumber : My Resipi
Milik : Hana6877


Bahan2:

* 500gm daging slice/2 keping daging
* 2 sudu marjerin/butter
* skit garam dan blackpepper

* BHN SOS BLACK PEPPER

* 1/2 sudu black pepper
* 1 sudu mentega
* 1 kuib ayam
* sebatang saderi-dicincang
* sebiji bawang besar- dicincang
* 2 cwn air (hana tmbh susu segar skit.. x nk pon tkpe)
* 2 sudu tepung gandum
* 2 sudu kicap 2 sudu sos tiram
* garam skit

* BHN MACARONI / COLESLAW

* segengam macaroni - direbus dan ditos
* segenggam mix vagetable - direbus dan ditos
* 2 sudu mayonis 2 sudu yogurt plain
* sesudu air lemon

* BHN MASHED POTATO

* 5 biji kentang - direbus dahulu dan lenyekkan
* 1/2 cwn susu segar - kurangkan klu tk nak lembik sgt. 2 sb butter, garam dan lada hitam sedikit
* sos black pepper/gravy

* BHN SAMPINGAN

* kentang goreng
* 2 batang asparagus/brokoli - direbus dgn sedikit garam dan toskan
* sebiji tomato- dihiris

Cara-cara

1. Gaulkan daging ngan skit garam dan blackpepper .perap sebentar kemudian grill la ngan marjerin/butter smpai masak. kalau ade sos steak leh la di sapukan atas daging tuh.. dan balik2kan sampai masak.

2. Utk buat sos black pepper/gravy - masukkan air, bwg,btg saderi,..rebus hingga didih dan toskan.Campurkan air rebusan td dgn mentega,kiub ayam,kicap,sos tiram,black pepper,garam dan tepung yg dicampur dgn sedikit air utk memekatkan sos.masak hingga didih dan pekat.

3. Utk buat macaroni - campurkan bhn rebusan ( macaroni,mix vagetable) mayonis,yogurt dan air lemon. Gaul hingga sebati.perasakan ngan garam.

4. Utk mashed potato plak - lenyekkan kentang dan masukkan butter. kemudian susu segar dan tmbhkan lada itam dan garam skit. cedokkan dan curahkan sos black pepper/gravy td.

5. Hidangkan dengan kentang goreng,brokoli dan asparagus.


Ayam Masak Paprik

Source : My Resipi
Owner : Mutiarazura



Bahan2 :

*300 gm isi ayam - potong kecil/kiub
* Kacang panjang/bunga kobis/carrot/jagung muda/tomato - dipotong kecil
* 3 ulas bawang putih - diketuk
* 1 ulas bawang besar - dipotong baji
* 1/2 inci halia - diketuk
* 1 batang serai - diketuk
* 6 ulas cili padi - diketuk
* 2 sudu besar sos tiram
* 2 sudu besar sos cili
* 1 sudu besar kicap manis
* 1 sudu besar sos ikan
* 3 helai daun limau purut - dikoyak-koyak
* Garam secukup rasa (jika perlu)
* 1 sudu kecil tepung jagung dibancuh dgn sedikit air
* Satu cawan air (jika suka berkuah)

Cara-cara

1. Panaskan sedikit minyak, tumis bawang putih, bawang besar, serai, halia dan cili padi hingga naik bau.

2. Masukkan isi ayam, goreng dan kacau hingga nampak ayam dah putih.

3. Masukkan semua sos dan daun limau purut. Tambah air untuk kuah, kacau lagi.

4. Masukkan semua sayuran kecuali tomato masuk lambat sikit.

5. Rasakan kuah, kalau kurang masin je br tambah garam (sos ikan selalunya dah cukup masin).

6. Masukkan tomato dan tepung jagung untuk pekatkan sikit kuah. Siap untuk dihidang.

7. NOTA - tambah tepung jagung jika perlu je, jangan banyak sgt nanti kuah tu kering coz terlalu pekat. Selamat mencuba!



Tuesday, 15 March 2011

Devonshire Honey Cake

Akhirnya dah berjaya buat kek ni. Resipi dah lama masuk dalam MyCookeryBook, tapi belum sampai seru masa tu nak buat.

Kek ni merupakan di antara kek tradisional English yang biasa dihidang bersama teh O panas di waktu2 petang. Asal keknya dari Devonshire. Sebab itulah dinamakan sedemikian rupa. Istimewanya kek ni kerana menggunakan madu..teksturnya tak jauh beza dengan kek biasa cuma bagi penggemar kek, mereka pasti dapat rasa perbezaannya dengan butter cake.


DEVONSHIRE HONEY CAKE

Sumber : BBC Good Food

Boleh lihat resipinya di sini ok. Sebab saya malas pula nak salin semula di sini.


Haha..sedikit hitam kat tepi2 kek. Terlupa nak matikan oven pada masanya.

Kek yang dah potong. Makin lama disimpan, makin sedap dan moist pula kek ni rupanya. Jika nak lihat foto kek dari laman web BBC Good Food, silalah klik link di atas. Rupa kek ni dah hampir2 sama sikit2.. :)

Friday, 11 March 2011

Kek Cawan Gergasi


Bukannya saya buat kek cawan gergasi sepertimana tajuk entry di atas. Sebenarnya, sebelum balik ni ingat nak tambah koleksi baking utensils. Hihihi..itupun kena lihat pada bajet juga..almaklumlah diri sendiri pun xde kerja..mana nak masuk $..kalau xde $ camne nak beli perkakas tu...haishh. Saya sangat berminat untuk memiliki benda kat atas ni. Giant Cupcake Mould..ada macam2 harga yang sy survey..yg paling murah sudah tentulah yg menjadi pilihan. Pasni boleh buat GIANT cupcakes..mesti best.


Sunday, 6 March 2011

Blueberry Cheese Cake Simplified

Kali pertama membuat blueberry cheese cake yang dibakar menggunakan teknik water-bath. Sebelum ni blueberry chesse cake juga tapi yang chilled dan tak pakai gelatin. Cuma tu lah, kena guna mascarpone cheese.

Ok, terus kepada resipi kek.


BLUEBERRY CHEESE CAKE SIMPLIFIED

Sumber : Majdina Kamaruzaman, Pelajar Perubatan di University of Newcastle.




Crust:

2 cwn Digestive yang dihancurkan
2 sb butter, dicairkan

Inti krim cheese:

500 gm soft cheese
3/4 cwn gula (atau 1 cwn kalau mahu lebih manis)
1 sb tepung
2 biji telur
1/2 sk vanilla
1/4 sk almond extract
1 1/2 cawan blueberry (fresh atau frozen, kalau frozen jangan defrost, guna terus, nanti cheesecake jadi biru!)


Cara-cara:

**Pastikan semua bahan berada pada suhu bilik supaya kerja lebih cepat & efisyen.

1. Panaskan oven ke gas mark between 3-4, kira-kira 170 celcius.

2. Campurkan Digestive dan butter, gaulkan hingga sebati dan boleh dikepal. Tambah butter jika perlu. Kemudian tekan ke dalam baking tin yang telah dialas dengan baking parchment. Masukkan dalam freezer sampai ready untuk guna.

3. Dalam mangkuk lain, pukul krim cheese hingga sebati dan berkrim. Kemudian masukkan gula, pukul lagi hingga sebati. Seterusnya masukkan tepung, sebatikan. Kemudian telur, satu persatu setiap kali dipukul hingga sebati. Kemudian, masukkan vanilla & almond extract. Jangan lupa gunakan spatula untuk kaup bahagian tepi2 yang tak bercampur dengan sebati. Kemudian pukul lagi hingga sebati dan tak lagi berketul.

4. Tuang adunan kek ke dalam baking tin tadi. Goncangkan sikit untuk ratakan permukaan. Kemudian, ambil bluebery, dan tabur ke seluruh kek. Kalau batter tu agak thick, maka campaklah blueberries itu dengan penuh perasaan supaya terbenam ke dasar kek. Kenapa tak campur terus? Takut nanti cheesecake jadi warna biru.

5. Bakar guna teknik waterbath utk hasil yang cantik selama 45- 55 minit. Jangan sampai kek terlebih masak dan mula pecah-pecah. Selepas masak, keluarkan baking tin dari bekas berisi air, dan tinggalkan ke dalam oven selama beberapa jam. Ini pun akan mengelakkan kek dari crack. Sejukkan dalam fridge sebelum makan, at least satu malam (ok, ataupun 3-4 jam).


Cheese cake yang dah masak. Rupa masih nampak tak cantik, tapi rasanya sedap.


Wah! Comot sungguh.



Ni gara2 potong time tak betul2 firm.


Izzah tengah merasmikan. Suka betul dia kek ni. Next time ibu buat lagi...kali ni nak tunggu summer berries masak. Masih sempat sebelum kita balik.

Thursday, 3 March 2011

Top 10 Low-Calorie Foods

Many foods contain substances other than vitamins and minerals which are vital for health. Known as phytochemicals, these substances are antioxidants that help to protect against coronary heart disease and cancer. Take a look at the low-calorie food you should eat on a regular basis.

1. Citrus Fruits Lemons: 19kcal/100g Oranges 37kcal/100g

Citrus fruits such as oranges, lemons, limes and grapefruit are an excellent source of antioxidant bioflavonoids and vitamin C - a single fruit usually provides the recommended daily amount of 60mg per day. Oranges contain the flavonoid, hesperidin, while grapefruits contain the flavonoid naringenin. These work together with vitamin C to boost its antioxidant effectiveness, and may also have anti-cancer properties. Citrus fruits contain pectin - a soluble fibre that helps to lower a high cholesterol level. Lemons are a rich source of lemonoids and limonene - phytochemicals that protect against cancer.

Citrus fruits contain useful amounts of potassium, calcium and folate. Aim to eat at least one citrus fruit per day. Interestingly, using lime juice as a flavouring reduces the need for salt.

Several studies suggest that natural dietary intakes of betacarotene and vitamin A are important in reducing the risk of coronary heart disease and a number of cancers, including breast, lung, skin cancer (melanoma) and possibly leukaemia.


2. Broccoli 33kcals/100g

Broccoli is now recognised as one of the most beneficial green vegetables, as it contains a number of phytochemicals that help to protect against cancer. It only contains 2% carbohydrate but will boost your protein, calcium and magnesium levels. It is a good source of weak plant oestrogens such as genistein, that are converted into biologically active hormone-like substances by intestinal bacteria, especially when the diet is also rich in fibre. It also contains indole-3-carbinol, a substance needed to metabolise sex hormones in the body more efficiently.

Broccoli should only be steamed or boiled briefly to help preserve these beneficial components, and can also be eaten raw in salads for optimum nutritional value. Broccoli sprouts are an exceptionally rich source of these phytochemicals and are delicious eaten raw.


3. Cherries 48kcal/100g

Cherries contain a phytochemical called ellagic acid that protects against cancer by blocking an enzyme needed for growth of cancer cell. Like black grapes, cherries contain powerful, antioxidant, red-purple pigments (anthocyanidins) with the highest quantities found in black cherries. Because of their high anthocyanidin content, eating cherries reduces the concentration of uric acid in the circulation and are said to prevent gout when half a pound are consumed daily.

Cherries also have a mild laxative action and are a good source of vitamin C and potassium.


4. Jerusalem artichokes 41kcal/100g

Jerusalem artichokes contain the enzyme, inulase, and an indigestible complex sugar, inulin, which is made up of units of the sugar, fructose. These help to stabilize blood glucose levels. As the artichoke matures, its starches are converted into digestible sugars so it becomes increasingly sweet. Immediately after being harvested it tastes bland and only provides around 7 kcals of energy. After it has been stored for a while, however, it tastes sweet and can provide up to 75 kcals.

Jerusalem artichokes are a rich source of fructo-oligosaccharides (FOS) that have a prebiotic action in the body. Prebiotics promote the growth of friendly digestive bacteria (probiotics) such as Lactobacilli, to improve digestion. These benefits can be enhanced by eating sources of healthy digestive bacteria such as live Bio yoghurt or probiotic supplements. They are also a useful source of iron, potassium, calcium, magnesium and iron.


5. Carrots 35kcal/100g

Although they are only 8% carbohydrate, carrots are an exceptionally rich source of carotenoids – the yellow-orange pigments that give carrots their vibrant colour. Carotenoids have an important antioxidant action in the body. Some carotenoids such as alphacarotene and betacarotene can also be converted to vitamin A in the body and are therefore known as pro-vitamins.

Carotenoids protect part of the retina responsible for fine vision (macula) from damage from visible blue light by absorbing these wavelengths. They can also be converted into visual purple which is needed for normal vision. The old saying that eating carrots helps you see in the dark therefore has a basis in reality.


6. Grapes 60kcal/100g

Black grapes have long been associated with good health and are traditionally given to hospital patients to help speed their recovery. Red and black grapes contain powerful, antioxidant pigments (eg anthocyanidins, resveratrol) that are believed to contribute to the beneficial cardiovascular properties of red wine plus ellagic acid, which has anti-cancer properties. They provide useful amounts of potassium and trace minerals such as boron, magnesium and copper.


7. Chillis 20kcal/100g

Eating chillies stimulates production of natural painkillers (endorphins) in the brain and mucus in the stomach, which may protect against peptic ulcers. Chillies contain antioxidants, including capsaicin, that also protect against coronary heart disease, cancer and premature ageing. Phytochemicals in chilli peppers thin the blood to reduce the risk of blood clots, high blood pressure and raised cholesterol levels. Good source of betacarotene and vitamin C.


8. Mango 57kcal/100g

Mangoes are an excellent source of carotenoids, some of which the body can convert to vitamin A. Some varieties of mango contain as much as 3g carotenoid pigments per 100g flesh. Mangoes also contain good amounts of vitamin C and fibre, plus useful amounts of potassium and vitamin E.

An average mango weighs around 150g and provides around 85 kcals energy. Weight for weight, the mango flesh is 14% sugar, so provides a rapid yet healthy energy boost. Mangoes appear to have anticancer properties that are currently under further investigation.


9. Live Yoghurt low-fat, plain 56kcal/100g

Live Bio yoghurt contains cultures of digestive bacteria that line the gut and help to keep the intestines healthy. These bacteria, including Lactobacillus acidophilus, inhibit the growth of Helicobacter pylori, a bacterium linked with peptic ulcers and stomach cancer. Bio yoghurt can also reduce overgrowth of Candida albicans in the gut - a yeast responsible for recurrent thrush infections. Improves symptoms of irritable bowel syndrome such as constipation, diarrhoea and bloating. Research suggests it may boost immune function in the gut and reduce food allergy. Good source of calcium and phosphorus plus vitamins K and biotin.


10. Tea - virtually calorie-free if drunk without milk

Green, black and white teas are a rich source of antioxidants that help to protect against coronary heart disease. People drinking at least 4 cups of tea per day appear to be half as likely to have a heart attack than someone who does not drink tea. A high tea intake (eg 8 to 10 cups per day) may also reduce the risk of some cancers, especially those of the stomach and bladder. Tea is a rich source of the trace element, manganese, and is one of the few natural sources of fluoride that protects against tooth decay. Drinking tea during winter helps to boost resistance against bacterial infections.

White tea contains less caffeine than other varieties - around 15mg per cup, compared to 20mg for green tea and 40mg for black tea. Redbush tea (rooibos) is another alternative, made from the leaves of a South African shrub. It is naturally free from caffeine and research suggests it provides health benefits in the form of antioxidant, anti-inflammatory, anti-spasmodic and anti-allergy activity.


Source :

Best Chocolate Moist Cake

BEST CHOC MOIST CAKE

By courtesy of Allrecipe.com


Ingredients :

1 cup margarine
1 3/4 cups sugar
3 eggs
2 1/2 cups multi-purpose flour
6 tbsp unsweetend cocoa powder
1 1/2 teaspn baking soda
1 1/2 cup fresh milk
1 1/2 tsp vanilla essence
1 teaspn salt

Instructions :

1. Preheat oven to 175 Deg Cel.

2. Grease and line 9x13" pan ( I used 9" round pan).

3. Sift together flour, baking soda, cocoa powder and salt.

4. Cream together margarine and sugar until light and fluffy.

5. Beat in eggs one at a time, then stir in vanilla.

6. Beat in flour alternately with milk, mixing just until incorporated.

7. Pour batter into pan and bake for 40-45 mins. Allow to cool on a wire rack. Garnish as desired.

sebelum masuk oven.

dah keluar oven..

dah siap dipotong...masa ni potong masa dia masih suam2..jadi, terpecah sikit..hihi..



********

Kek ni saya buat 2 thn lepas dah tapi, baru masukkan resipi dlm koleksi sbb cari resipinya xjumpa2. Hmm..inilah satu sebab mengapa blog ni tercipta. Untuk menghimpunkan semula koleksi resipi masakan supaya tidak hilang dalam catatan. Sekurang2nya, jika ada rakan yg bertanya tentang resipi, bolehla sy forwardkan link blog ni kpd mereka.

Sunday, 27 February 2011

10 Foods All Women Should Eat

A varied, balanced diet is the cornerstone of healthy living for everyone, yet healthy eating can sometimes mean different things depending on your gender. While there are some foods we should all be eating more of, men and women also have their own set of dietary requirements as well as their own unique health concerns. Here are ten foods all women should eat.

1) Butternut squash
Butternut squash — like many other yellow/orange fruit and vegetables — is packed with carotenoids such as alpha-carotene and beta-carotene. While carotenes should be included in everybody's diet for optimum health, they may prove essential to women's health as a high-carotenoid diet has been linked to lowered risks of both breast and ovarian cancer.

2) Salmon
Salmon has a multitude of positive health benefits for women. Not only is it rich in iron — which is integral to the diets of premenopausal women — but it is packed with omega-3 fatty acids, known for their mood-enhancing effects. Studies have suggested that omega-3 can help beat depression (something that affects twice as many women as men) and prevent mood swings, while salmon can also boost babies' intelligence when eaten during pregnancy.

3) Flax Seeds
Flax seeds are a good source of Omega-3 fatty acids and have been linked to reduced risk of breast cancer and heart disease. The seeds' anti-inflammatory properties are also good for preventing arthritis, while their digestive benefits can help irritable bowel syndrome; two painful conditions which are more prevalent in women than men.

4) Tomatoes
Another vibrant carotenoid beneficial for women's health is lycopene, a pigment found in tomatoes. Studies have suggested that lycopene may be effective in preventing breast cancer. Furthermore, there has been considerable evidence to suggest that the powerful antioxidant can help reduce risk of heart disease — the leading cause of death in women in the US, Australia, England and Wales.

5) Cranberries
Various studies have suggested strong links between consuming cranberries and reduced risks of breast cancer and heart disease. However, the most notorious benefit of cranberries is their ability to prevent and cure urinary tract infections such as cystitis, which is eight times more likely to occur in women than men. One study suggests that drinking two glasses of cranberry juice a day can prevent the symptoms of common UTIs in women.

6) Spinach
Spinach is rich in many different vitamins and minerals, but one thing that makes it great for women is its high content of magnesium. Research has shown that magnesium may be beneficial in reducing many of the physical symptoms of PMS which plague women, including reduction of swelling, breast tenderness, bloating and weight gain.

7) Figs
Figs are a great health food, containing many vital minerals and vitamins as well as contributing to your daily portions of fruit and veg. Two minerals found in figs that are particularly beneficial to women's health are iron, which is often deficient in menstruating women, and calcium, which is important for post-menopausal women, who are more prone to osteoporosis.

8) Milk
Milk is a great source of calcium, which is extremely beneficial to women's health, particularly when combined with vitamin D (found in some varieties of milk and many fortified milk products). Consumption of the combined nutrients is not only good for warding off osteoporosis, but a study has suggested that a diet rich in calcium and vitamin D could ease, or even prevent, symptoms of PMS.

9) Oats
Oats are literally packed with health-boosting nutrients, many of which have great impacts on female health. Oats are not only great for heart health, digestion and blood pressure levels (with hypertension affecting many women over 50), but they contain vitamin B6, which can help prevent PMS and mood swings, and folic acid, which is important for women to consume before and during pregnancy to prevent birth defects in babies.

10) Walnuts
While all nuts are great for our health, walnuts have many great individual benefits for women. A study has recently found that walnuts, which are packed with omega-3 fatty acids, antioxidants and phytosterols, may help to reduce women's risk of developing breast cancer, while their high omega-3 content may also help bone health, arthritis pain and depression. Walnuts also contain many nutrients essential for female health, such as calcium, magnesium and folic acid.


Source:

Click Here

Saturday, 26 February 2011

Apam Snow White


Resipi kuih ni saya perolehi drpd myresipi, dikongsikan oleh GNG 0910. Terima kasih. Rasa apam ni hampir2 sama dengan apam beras cuma bezanya, tekstur apam snow white ni lebih gebu.

Kali pertama cuba buat ikut resipi ni. Buat masa nak attend 'Sembang2 Wanita' di sini hari tu. Apam ni agak besar saiznya gara2 acuannya yg besar. Kalau nak lagi kiut, kena guna acuan yg kecil sikit kot. Ini pun beli masa balik 2 thn lepas. Sebiji bekas ni pun dah RM1.20 harganya. Tak sanggup pula nak beli banyak2. Hmm..


· APAM SNOW WHITE [GNG 0910 ]
·
· 3 cawan tepung beras
· 1 cawan tepung gandum
· 2 cawan gula pasir
· 1 packet mauripan@ibu roti
· 2 cawan nasi
· 3 cawan air


Cara-cara

1. masukkan semua bahan ke dalam mangkuk yg sederhana besar kecuali nasi dan air.

2. gaul bahan tersebut dan ketepikan sementara waktu

3. kisar/blend nasi dengan air sampai betul2 hancur

4. campurkan nasi yg telah diblend dengan bahan yg telah digaul tadi dan sebatikan adunan

5. biarkan adunan mesra selama satu jam..adunan akan mengembang selepas tu...

6. selepas satu jam, isikan adunan ke dalam acuan jeli/agar2 dan kukus dalam pengukus yang telah dipanaskan terlebih dahulu dalam 10-15minit

7. note: sapukan acuan dengan sedikit minyak sebelum mengukus supaya hasilnya mengikut bentuk acuan bila dikeluarkan.


Saturday, 19 February 2011

Mana Lebih Menyihatkan..Mentega @ Marjerin?

First we were told to steer clear of the saturated fats in butter and switch to margarine. Then we discover the dangers of trans-saturated fats in margarine, resulting in many of us switching back to good old butter. So which one really is better for us?

Butter
Many people prefer the taste of butter over margarine and are drawn to the idea that it is a more natural product. However, it is high in saturated fat. Saturated fat not only raises total cholesterol but it also significantly increases the LDL (bad) cholesterol – the type that clogs the arteries and can lead to heart disease. Healthy eating guidelines advise that we should consume no more than 10% of total calories as saturated fat.

Margarine
Margarines usually contain fewer saturated fats than butter as they are predominantly made from plant rather than animal derived oils. However, plant oils tend to be liquid at room temperature. Therefore, in order to make them more solid and spreadable, manufacturers have traditionally used a process called hydrogenation. During this process trans fats may be formed - a type of fat known to be even more harmful to health than saturated fat as they raise LDL (bad) cholesterol and reduce HDL (good) cholesterol.

Increased awareness of the harmful effects of hydrogenated fats has resulted in a questioning of the real health benefits of margarine. However, the Food Standards Agency still recommends margarine as the healthier option. This is partly because changes in processing techniques have greatly reduced the amount of trans fatty acids likely to be found in most margarines, but also because margarines are generally much lower in saturated fat than butter. They are also a good source of heart friendly monounsaturated and polyunsaturated fats.

Monounsaturated fats are particularly effective at helping to protect against heart disease as they not only reduce LDL (bad) cholesterol, but also increase HDL (good) cholesterol. Polyunsaturated fats are a good source of immune strengthening omega 3 and omega 6 essential fatty acids and will also help to lower LDL cholesterol.

So on the whole, margarine really does seem to be the healthier choice but the different types do vary a great deal between them so here’s our 4-step guide to choosing a healthy option.

1. Choose a spread that has a low total fat content. Ideally, look for a spread that has less than 55g of fat per 100g.

2. Look for a low saturated fat content.
Choose a spread that has less than 10g per 100 grams.

3. Look for a low trans fatty acid content. Manufacturers don’t legally have to declare this on the label but most do.
Choose a spread that has 0.5 grams or less per 100 grams.

4. Go for a spread made from olive, rapeseed or groundnut oil as these are likely to have the highest monounsaturated fat content.

A word on cholesterol-lowering spreads
Many of the cholesterol-lowering spreads contain stanols and sterols. These are ingredients derived from plants that can actually reduce the amount of cholesterol that the body absorbs. These spreads can be effective at lowering cholesterol, but they should not be used as part of a healthy, balanced diet and not as a substitute for other, well established ways of reducing the risk of heart disease, such as increasing the consumption of fruit and vegetables, giving up smoking, eating less saturated fat and taking more exercise.

Source:

Thursday, 17 February 2011

Mascarpone Cheese

Mascarpone cheese is an Italian cheese made from milk which has been amended with cream, so that it has a very high butterfat content. The resulting cheese is very rich, creamy, and spreadable; the precise texture varies from very soft, like crème fraîche, to more stiff, like butter, depending on how it is handled during the cheesemaking process. This cheese is native to the Lombardy region of Italy, where it is used in both desserts and savory foods.

Many markets carry mascarpone cheese, typically in small tubs in the refrigerated section. It is also possible to make this cheese at home. Whether you buy or make mascarpone, be aware that the cheese has a very short shelf life; it should ideally be used within a few days, or it can go bad.

Food historians believe that some version of mascarpone cheese has been made in Lombardy since around the 16th century. Most famously, the cheese is used in tirimisu, a layered dish with mascarpone cheese, ladyfingers, espresso, brandy, and chocolate. It also appears in zabaglione, a rich Italian custard. Mascarpone can also be used to make frostings and to thicken puddings and creams for desserts, and it is popular as a standalone dessert, served with fresh fruit and sometimes a light syrup.

If you want to make mascarpone at home, you will need a quart of minimally processed cream and a tablespoon of vinegar or lemon juice. You also need cheesecloth, a strainer, a double boiler, and a reliable thermometer. If you do not have a double boiler, you can make one by positioning a metal or heat-proof glass bowl over a saucepan filled with water.

Start by pouring the cream into your double boiler and heating it slowly. When the cream reaches a temperature of 190 degrees Fahrenheit (88 degrees Celsius), add the tablespoon of vinegar or lemon juice and stir. Curds will start to form immediately in the cream as it reacts to the acid. Once curds form, cover the pan, remove it from the heat, and allow it to stand for 10 minutes before lining a strainer with the cheesecloth and pouring the curdled cream through it.



Source from:


Tuesday, 15 February 2011

Lemony Cheese Cake with Blueberry Filling

Terima kasih kepada puan FADHILAH ALI [kak del] kerana sudi berkongsi resipi cheese cake yang sangat sedap ni.


Lemony Cheesecake with Blueberry Filling
(credit to K.Khamsah Dundee)


Base:

Setengah pack biskut marie/digestive dihancurkan
1 1/2 sudu mentega/butter yang dicairkan


(gaulkan dan lenyekkan pada loyang, dan masukkan dlm peti)



Filling:

1 bekas blueberry sedikit
jus lemon

satu sudu besar gula

(masak sehingga hancur dan membentuk jem)


Pukul:

2 mascarporne cheese (dlm tub) 250g setiap satu
1 tin light condensed milk 405g

2 biji lemon (perahkan jus dan parutkan kulitnya)


- pukul mascaporne cheese dgn tgn sehingga lembut, masukkan susu dan pukul sehingga sebati. akhir sekali gaulkan dgn jus dan kulit lemon


- Bahagikan adunan sama banyak. Ratakan lapisan pertama dengan sedikit lekukan untuk mengisi blueberry filling. Pastikan blueberry tidak meleleh di tepi. Seal cheesecake dengan lebihan adunan dengan rapi. Biarkan sejuk dlm peti ais sebelum sedia dihidangkan.


&&&&&&&&&&&&&&&&&&&&&&&&&&&&&


Nota tambahan:



Ok dah resepi tu....cuma nk tambah sikit...(oleh tuan resepi: Kak Khamsah)


1. base, 1/2 pack tu +/- 200g, nanti ada orng beli pack besar, banyak la pulak.


2. Filling, blueberry +/- 200g. The best sugar to use is icing sugar, tapi granulated pun ok. Jgn sesekali letak air, berkurun la tunggu kering, kalau tak cukup kering, kejadian banjir akan berlaku. Filling MESTI sejuk sebelum letak atas cheese, kalau tak, kejadian banjir akan berlaku jugak..


3. Campuran cheese dan susu, pukul dengan whisker sehingga smooth dan agak cair. Bila letak lemon, ia akan jadi pekat (melekat pada whisker). Kalau pekat tu maknanya jadi la. Kadang-kadang bila letak lemon dia tak jadi pekat. Salah satu sebabnya adalah tak cukup acid (lemon) utk bertindakbalas dengan lemak (cheese). Kadang-kadang lemon tu tak cukup tua, so jus tak cukup masam. Boleh tambah sebiji lagi jus lemon. Sekiranya campuran tak cukup pekat, kejadian banjir juga boleh berlaku walaupun cake disejukkan semalaman.

4. Ada org tanya, boleh ke ganti mascapone kepada cream cheese...untuk mendapatkan hasil yang memuaskan, saya tak galakkan guna cream cheese kerana different properties. Kalau guna juga, banjir besar akan berlaku sebab cream cheese tidak akan mengeras walaupun disejukkan (sebab cream cheese is a very stable cheese, bakar pun tak cair). Biasanya kalau nak juga guna cream cheese (mungkin susah dapat mascapone), kena masukkan sedikit gelatin utk membantu proses pemgerasan, tapi tak boleh guna agar-agar sebabb nanti keras sangat la pulak dan kita tak akan dapat texture yang soft and creamier....



lemon beli 2 biji je..harga sebiji 35 pence.

inilah mascarpone cheese jenama TESCO..harga dlm gbp 1.45 satu tub. dulu harga dia xsampai 1 pound pun..

rupa blueberry yg sy masak pakai gula putih biasa, gula aising xde..blueberry ni sy beli sekotak je..harga gbp 1.99, kalau beli 2 kotak, gbp 3.

mascarpone cheese sedang dipukul..

rupa mascarpone cheese yg tlh dicampur susu pekat..

mascarpone cheese setelah dicampur jus lemon 2 biji..tekstur berubah jadi pekat.

sebelum diletak dlm peti sejuk..tiba2 sy xikut arahan cikgu..sy terlupa buat lekukan di tengah lapisan cheese utk isi blueberry filling..sy pegi tebar je filling tu, siap sampai tepi..errr, kena minta ampun ngan tuan punye resipi ni..hik3


sebab tu jika dilihat dari sisi, nmpk blueberry jadi layer..kena tukar nama blueberry layered cheese cake kot..haa3.

dipotong buat pertama kalinya...

hasilnya sangat nyaman...cubalah...