Tuesday, September 25, 2018

Burnt Cheesecake

I don't understand the hype.  Everyone is baking this burnt cheesecake.  I thought it's an ugly looking cake that will taste as awful as it looks.  But,  I was wrong.  Rasa dia,  Masya Allah,  sedapnya...  Nangis aku makan cheesecake ni sebab sedap sangat.  And hubby was extremely happy with it.  Siap tanya,  mana aku dapat the recipe.  Google OK,  google!  😂😂

These gambar didn't do the cake justice.  Aku ambik malam.  Next time, I will take better photo.  

Burnt Cheesecake 

(adapted from thetastingtable.com)


1¾ cups (350 g) sugar (I reduced it to 1 1/4 cup) 

2¼ pounds (1 kg) cream cheese, at room temperature

1/4 teaspoon kosher salt

5 large eggs

2 cups (480 mL) heavy cream (I substituted it with 1 1/2 cup full cream milk & 1/2 cup of melted butter) 

¼ cup (30 g) all-purpose flour


1. Preheat the oven to 400°F (200°C). Grease a 9/10-inch (25 cm) springform pan and line it with parchment paper, leaving 2 to 3 inches (5 to 7.5 cm) overhanging the top of the pan. (You can cut a circle to fit the base and then cut a band of paper to fit neatly around the sides, but the more rustic and simple method is to press an entire sheet into the pan, pleating the paper where it begins to crease.) 

2. In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. (This can be done by hand as well—beat with a wooden spoon for about 5 minutes.) Add the salt and mix. Incorporate the eggs one by one and stir until fully incorporated. Whisk in the cream. With a sifter, add the flour to the mixture and fold it in gently. 

3. Pour the batter into the prepared pan and bake for 50 minutes, or until browned and almost burned-looking on top. This can really vary oven to oven, so it helps to have your eye on the cheesecake from 50 minutes forward. The center will still be quite jiggly, but the cake is ready. Remove from the oven and cool. 

4. Before serving, remove the outer part of the springform and gently tug away the parchment paper. Serve at room temperature

Monday, September 10, 2018

Nutty Bread and Guests at home

Iman is home for the long weekend.  Bila kakak Iman balik,  cousins yang kecik2 semua nak datang rumah,  tido kat rumah dengan kakak Iman.  Yang penatnya of course la aku.  Now I understand why mok was always in the kitchen. With 9 kids,  mok can't do anything else but cook all day.  We ate a lot as we were growing up. Sorry mok for being such a burden.  I love you mok. 

Anyway,  today aku a bit rajin sebab ada budak2 yang ramai,  yg constantly hungry.  At 6.30am, aku dah siap masak lempeng, cicah dengan daging masak gulai kawah.  Pastu I brought the kids out,  we did some walking around melawati mall,  then I dropped them at home to take shower,  and I went out for a drink with my cousin.  

Lepas minum,  I rushed back to cook lunch.  Then humaira sibuk la bugging me to bake something.  Maka,  terpaksa ler aku rajinkan diri untuk buat roti.  The recipe was shared by Speda.  Jazakillahu khair Speda for the awesome recipe.  Bread ni ada nutty taste sebab ada almond flour.  Aku suka sangat! 

Nutty Bread


500gram tepung gandum

350 ml air (air + 1 bijik telur + 2 sudu besar susu pekat,  1 sudu besar susu tepung)

2 1/4 sudu kecil yeast

3 sudu besar olive oil

2 sudu besar butter

1 sudu kecil garam

2 sudu besar gula

1 sudu teh GR super bake 

60 gram almond flour (ground almond) 

60 gram walnut

60 gram dried cranberries 


1. Campurkan tepung,  yeast,  gula,  garam, Super bake, almond flour di dalam bowl.  Buat lubang ditengah, tuang air dan olive oil.  

2. Uli adunan dalam 3-4 minit,  masukkan butter.  Uli sehingga adunan tidak melekat di bowl.  

3. Sapukan butter pada bowl yang bersih. Masukkan adunan roti ke dalam bowl tersebut dan tutup dengan cling wrap.  Biarkan sehingga naik 2 Kali ganda. 

4. Tumbuk keluar angin dari dough.  Masukkan kacang dan cranberries.  Uli 1-2 minit.  Masukkan dough ke dalam Bekas pembakar.  Bakar selama 45 min,  160 degree Celsius.  

Thursday, September 6, 2018

Wild Mushroom Soup

We love the wild mushroom soup served at Village Grocer, Melawati Mall.  The girls,  whenever they are not well,  they will want the mushroom soup at village grocer.  Tapi now,  with sst, dah jadi mahal.  Huhuhu...  Dulu,  it was selling for RM8.90, now RM 9.90 tak termasuk tax 6%. Kalau makan situ hari2, mau  bankrupt. 

Since today I am not well,  I decided to have the mushroom soup for dinner.  But I told hubby that I don't feel like going out.  Maka,  terpaksa  la google and buat sendiri mushroom soup.  Kebetulan,  last week,  I bought extra mushroom.  Village Grocer ada buy 1 free 1 Tuscan mushroom.  Being a cheapskate mom,  aku borong the mushroom. The next few days, aku kena pikir menu mushroom seterusnya.  Hahaha.. 

Wild Mushroom Soup

250gram of mixed Tuscan mushroom (sliced) 

100gram of enoki  mushroom (sliced) 

1 yellow onion (diced) 

3 tbsp of butter

4 tbsp olive oil

1/4 cup plain flour

5-6 cups water

3-4 cube of chicken stock

1/2 cup cooking cream 

1/4 cup milk

1 tsp crushed black pepper



1. Melt the butter in a pot,  saute the diced onion.  Once the onion is yellow and soft,  add the mushroom.  Saute for about 5 minutes.  Add the olive oil and flour.  Stir it

2. Add water and  chicken stock. Once it boiled,  add the cream, milk,  salt and pepper.  Simmer it for about 15 minutes. If it's too thick,  add more water.  Let it cool

3. Pour the soup in a food processor,  blend it and pour it back into the pot. Reheat before serving.   

Note : the mushroom soup is really good.  As good as the one served at Village Grocer.  

Ni gambar the mushroom that I used.  

Saturday, September 1, 2018

Fruit Pastry Cake (non viral version)

As always,  aku selalu ketinggalan keretapi. This cake dah viral few years back,  masa zaman active blogging,  but tak terdetik nak buat.  Today aku paksa diri to bake sebab ada breakfast gathering at Gloria Jeans Cafe,  Tawakkal.  

Bila baca the viral version,  I was turned off.  Sebab the fat (butter) content is low,  sugar too high,  flour ratio is high too, which will yield a dry and crumbly cake.  True enough,  feedbacks from friends yg dah bake the cake,  and other blogs,  memang cakap cake ni kering and berderai. I don't like dry cake,  to me,  a cake has to be moist and buttery.  So I came up with my own version for the base.  

Fruit Pastry Cake

250gram butter (unsalted) 

 1 1/4 cup sugar 

6 eggs lightly beaten  

3 1/2 cup self raising flour 

1 cup buttermilk 

1 tsp vanilla 

1 tsp salt 

(boleh omit the salt Kalau guna salted butter) 


Cream butter and sugar. Pastu add the egg , vanilla, salt until well combined. Then add the flour, alternate with yoghurt. Then spread in a 12x12 inch pan (Atau 2 x 7inci pan). Susun the fruits (sliced peach, blueberries and strawberries), jangan press the fruits down, baked for 50-60 minutes, 150-160 degree Celsius.

Bake using 12x12 pan sebab cake is not supposed to be too tall.