Classic Victoria Sponge by Jamie

I love this recipe. Sedap!! Aku suka the crusty trims and love the softness of the cake.

Victoria Sponge
By Jamie http://www.jamieshomecookingskills.com/recipe.php?title=classic-victoria-sponge-with-all-the-trimmings

Ingredients

for the sponge
225g unsalted butter, at room temperature, plus extra for greasing• 225g self-raising flour, sifted, plus extra for dusting
225g caster sugar
4 large eggs, preferably free-range or organic
1 lemon

for the filling•
250g fresh strawberries
1 vanilla pod
150g good-quality strawberry jam• 150ml double cream
1 tablespoon caster sugar
icing sugar, for dusting

Directions

1. Preheat the oven to 180ºC.
2. Beat the butter and sugar together with a wooden spoon, until very light and fluffy (i use mixer). Add the eggs one at a time, beating each one in well before you add the next.
3. Sift in the flour. Finely grate over the lemon zest then fold it into the mixture (halve the lemon and save it for later)
4. Divide the cake mix into the prepared tins and spread it out using a spatula. Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen.

For the filing
1. Slice your strawberries . Carefully score the vanilla pod lengthways and scrape out all of the seeds.Gently warm the jam in a pan over a low heat

2. Remove from the heat and stir in your sliced strawberries. Add the cream to a bowl with the sugar and vanilla seeds, and squeeze in the juice from your zested lemon. Whip until you have nice soft peak.

3. Smear over the jam and strawberries on the first cake, then spread the sweetened cream over the top. Place the second cake, with the pretty side facing up, on top and dust it with icing sugar

( instead of using jamie's recipe for filing, i whipped 100gm butter, 50gm icing sugar and spread it on top of strawberry jam that i have spread on the first cake)

Brown Butter Madeleine

Those yg nak bake madeleine should try out this recipe. So far, this is the best for me. Yes, madeleine tak sepatutnya letak any rising agent sebab dia patut naik naturally. But the baking powder does make the madeleine lagi gebu. I love it!

Adapted from foodnetwork
Recipe by Melissa d'Arabian

Ingredients

1/2 cup salted butter
2 eggs
1/3 cup sugar
1 tbs honey
2/3 cup flour
1/2 teaspoon baking powder
1/2 orange, zested

Special equipment: madeleine mold*

Directions
1. Preheat the oven to 400 degrees F.

2. To brown the butter, melt the butter over medium heat in a heavy saucepan, allowing to bubble and foam, stirring frequently. Once the foaming subsides, allow the butter to brown along the bottom and then remove the pan from the heat. Browning will take about 5 minutes total; do not burn.

3. In a medium bowl, mix the eggs, sugar, and honey with electric mixer until thick and pale. Add the browned butter and mix.

4. In a small bowl, sift together the flour, baking powder and mix into liquid ingredients, along with zest, fold just until blended.Fill the greased madeleine baking molds and bake until golden, 9 to 11 minutes.

*Cook's Note: you may substitute a mini-muffin pan for madeleine molds.Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/brown-butter-madeleines-recipe/index.html?oc=linkback

Healthy Banana Oat Muffins

I know.. rupa muffin ni sangat tak lawa kan? Iman brought some to school, kawan2 dia cakap nampak langsung tak sedap but bila makan, sungguh sedap. Bangga makcik tu sebab orang cakap muffin mak dia sedap :)

Adapted from allrecipes.com
Ingredients

1 cup all-purpose flour
1/2 cup wholemeal flour
1 cup rolled oats
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas

Directions

1. Combine flour, oats, sugar, baking powder, soda, and salt.

2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly.

3. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Grandma Ople Apple Pie

I love this apple pie. I've altered the recipe according to the reviews. K.zarine ordered this apple pie for makan2.

Blondie

I am in love with Blondie. It's really yummy!!

Blondie
Adapted from Smitten Kitchen

250gm of butter, melted
11/2 cup brown sugar
2 large egg
2 teaspoon vanilla
Pinch salt
2 cup (4 3/8 ounces or 125 grams) all-purpose flour

Butter an 10x10pan
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in any additions (below).
Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.

Further additions, use one or a combination of:

1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting

Congo Bar

I know.. Ramai dah buat Congo bar ni kan. Ada one time tu, almost setiap blog buat Congo bar. The recipe that has been used is by bakerella. Aku tak suka recipe Congo bar bakerella coz it's super duper sweet. Dah reduced sugar pun manis lagi.  This time aku guna recipe from browneyed baker.

Memang sedap! I doubled the recipe. I love this Congo bar sebab it's moist yet maintaining the crunchyiness.

Congo Bar
By browneyed baker
INGREDIENTS:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1 cups light brown sugar
2 eggs
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup pecans, toasted and coarsely chopped
½ cup semisweet chocolate chips
½ cup white chocolate chips
(I omitted pecan and coconut, instead I used almond nibs)

DIRECTIONS:

1. Preheat oven to 350 degrees F. Butter or spray a 9x13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.

4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.

Note: You don't have to toast the coconut or pecans if you don't want to, it just enhances the flavor.(Recipe adapted from Baking Illustrated)

Pajeri Nenas

Instead of the pajeri bersantan, aku Buat this version.


Bahan2
2 biji Nenas Josephine - peel, diced
Rempah 4 sekawan (cengkih, kayu manis, bunga lawang and buah pelaga)
8 ulas bwg merah - mayang
5 ulas bwg putih - mayang
2 inci halia - mayang
60gm butter/minyak sapi
Garam, gula

Cara2
1. Panaskan butter, masukkan bwg merah, bwg putih, halia dan rempah 4 sekawan.

2. Tumis hingga garing. Masukkan 3-4 tbs gula, kacau perlahan hingga cair. Gula akan caramelised the bawang.

3. Add Nenas dan garam. Jangan add air. Air Nenas akan turun dan nenas akan masak perfectly.

Chicken curry with chick peas

Kari Ayam yang tak menggunakan santan. Hubby and the girls suka sangat this version of curry ayam.

Bahan2
1 ekor ayam - potong 16
2 biji bawang besar - julienne
4 ulas bwg putih - julienne
2 inci halia - julienne
5 tbs rempah kari baba's
1 tin susu cair
4 biji kentang - peel, potong dadu
1 can of chick peas - drain
4 tomatoes - cubed

Cara2
1. Panas kan minyak, tumis bwg besar, tomato, bwg putih dan halia sehinggalah garing.
2. Masuk kan rempah kari yg dah dicampur sedikit air. Tumis sehingga naik bau.
3. Masuk kan ayam Dan susu cair. Masuk kan secawan air. Apabila mendidih, masukkan kentang dan chick peas.
4. Biarkan merenih sehingga kuah pekat. Masukkan garam. Hidangkan.

Kerabu Jantung Pisang

One recipe a day.. That's the mission for this year.

Bahan2

2 biji jantung pisang - buang kulit luar hingga tinggal bahagian putih, hiris halus, ramas dalam air, rendam dalam air garam for 1/2 hour. Celur hingga masak. Toskan

1/2 biji kelapa parut, goreng hingga garing dan tumbuk lumat.
3 ekor ikan sardine, rebus, buang tulang dan tumbuk lumat.
5 ulas bawang merah
300 ml santan pekat
1/2 tsp serbuk lada hitam
1 biji bawang besar - mayang
Garam, gula
1 biji limau nipis

Cara2
1. Bawang merah ditumbuk lumat, gaul bersama kelapa, isi ikan, garam, gula, lada hitam.

2. Campurkan ke dalam jantung pisang. Masuk kan santan pekat dan bawang besar. Perah air limau nipis, hidangkan.

Fettuccini with pomegranate

A simple dish taught by my korean sister in law.

Bahan2
500gm fettuccine - boiled until al Dante
1 cup mayo
2 biji delima
10 biji telur - boiled and sliced
Optional - a cup of mixed veges - boiled and drained

Cara2
1. Mix everything in a bowl. Voila!!

Reunion SMSS

I am back in Terengganu for this reunion. Venue reunion di sekolah. Sungguh nostalgic bila teringat zaman sekolah dulu. Betapa comotnya aku everytime lepas rehat sebab tudung akan penuh dengan cuka keropok lekor. Favourite makanan aku time rehat, keropok lekor and meehoon goreng.

A short trip to Penang

It was a really short trip. My youngest sister nak register for her final semester, takde orang nak temankan, so hubby took an EL for two days and drove us to Penang.

Our mission : Jalan2 cari makan

 

 

 

 

 

 

 

 

 

 

Cream puffs

Aku memang sangat suka makan creampuffs. Tapi nak cari yang sedap memang susah. Normally the custard will be too thick and sweet pastu ada after taste. Memang tak sedap. Hari tu aku pegi Nabe Cafe and makan their cream puffs. Sedap sangat2. I love their custard yg gooey tu.

Semalam aku google cream puffs recipe and decided to buat joyofbaking punya recipe.

Ingredients
Choux Pastry:
1/2 cup (65 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt (I omitted this coz I used salted butter)
1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces
1/2 cup (120 ml) water
2 large eggs, lightly beaten

Instructions:

Choux Pastry: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.

In a bowl sift or whisk together the flour, sugar and salt.Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).

Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).

Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.Bake for 45-50 minutes at 350 degrees F (180 degrees C) until the shells are a nice amber color and when split, are almost dry inside. Cool on a cooling rack.

Custard filling
200ml heavy cream
4-5tbs sugar
1tsp vanilla
2 egg yolk
1 tbs custard powder

Mix all the ingredients in a bowl, cook using double broiler until the custard thickened. The custard will be gooey. Let it cool

To Assemble: Poke a hole at the bottom of the cream puffs and pipe the custard filling.

Ps : I didnt split the cream puffs.

Verdict : the girls love it so much. Memang sgt sedap. Alhamdulillah :)

 

 

Gadis dan bunga

 

 

A Trip To Penang

Fatin is studying in Penang. MIL wanted to go and visit her. So we spent our raya haji in Penang. I never like Penang but that changed. Penang memang best!! We had breakfast at Taman Tun Sardon which is just 5 minutes drive from USM guest house.