Colourful Cotton Abaya from Qatar

Written by: Mastura (sister to Shidah)

Assalammualaikum

Hi! I'm selling cotton abaya imported  from Qatar. So colourful and beautiful, with soft and cooling material.

All abayas are beautified with intricate embroideries in similar shades, fancy patterns and crafted with blended Egyptian cotton giving it a mesmerizing sheen.

Do check out more collections in Ramadhan 2014 collections !!

Baked Pasta

The girls suka sangat baked pasta. Kalau makan baked pasta everyday pun takpe. Tapi of course, the calorie is very high. Walaupun makan baked pasta everyday will make my life easier, tapi tak sampai hati nak sumbat that much calorie in the girls' diet.

 Before masuk oven

Lepas Keluar dari oven. Eh! keluar oven bekas dah lain? Aku baked 2 bekas.. hehe.. 

Anyway, the girls will move school lepas cuti sekolah. Ada some issues at the girls' current school. Untuk tidak memeningkan kepala, the girls akan sekolah nearer to house, which is only 3 minutes drive compared to now yg will take more than 10 minutes. Semoga Allah permudahkan this transition. Iffah is really upset with this, but I have no choice. 

Baked Pasta
Bahan2

4-5 ulas bwg putih - crushed
2 large onion (diced)
1/2 kg minced meat (beli yg minced fresh meat bukan brand ramly etc)
2 can of tomato puree
1/2 can water
2-3 tomatoes (diced)
1-2 tbs mixed herbs
5 tbs sugar
1 1/2 tbs salt

cara2
1. panaskan few tbs of olive oil. saute onion and garlic dalam pan
2. masukkan mince meat, biarkan sampai kering air, masukkan diced tomatoes.
3. then add  tomato puree and water.
4. add mixed herbs, sugar and salt. kalau suka, boleh add crushed black peppers.

white sauce (bechamel) 
6 tbs butter
1/2 cup flour
2 cups of fresh milk
1 cup water
salt, pepper.

Cara2

1. butter, panaskan, bila dah cair, masukkan  flour, then saute sampai kekuningan, about 2 minutes, remove from heat, masukkan  fresh milk and water. then stir, pastu bring to boil, slow the heat, kacau til it's thick.Add salt (about 2 tsp) and pepper. pasta tu  boil dulu until 3/4 cooked. then layer the pasta. alternate the meat sauce and white sauce. last sekali, topped with bologne sauce, and sprinkle with some mozarella cheese and parsley. baked for approximately 45mins. voila! siap ur baked pasta:D

Chocolate Sour Cream Bundt Cake

I dreamed of chocolate cake.... Bangun pagi, terus keluarkan butter. Kek ni sedap sgt.. so moist, and yummy. I reduced sugar, as always :)

Note : pan kena well greased and floured!  Note to oneself :-) 

My breakfast

Chocolate Sour Cream Bundt Cake
Adapted from twopeas

For the cake:
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt 1 cup water
2 cups all-purpose  plus more for the pan
1  cups granulated sugar
1 1/2 teaspoons baking soda
3 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

For the chocolate glaze:

4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar

directions:

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Lemon Strawberry Butter Cake

Last week pegi pasar malam Melawati. Pakcik jual buah tu was selling strawberries from Korea. Satu punnet was RM5. Aku nego dengan pakcik tu, mintak 5 punnet for RM20. Alhamdulillah, dia bagi!! I was so happy. Balik rumah, aku buat strawberry preserve using the strawberries from pasar malam.

And that strawberry preserve aj\ku guna for this cake. I want something simple and tak muak. Setelah puas google, aku jumpa this recipe from foodnessgracious. Ok, kalau buat butter cake, kena make sure makan the next day sebab lagi lama simpan, lagi moist cake tu. Yesterday it was crumbly, but today, masyaAllah... I couldnt resist. Oh no! That's bad for my boncit tummy!! The texture of the cake is dry and crumbly, that's what so yummy about it.

Lemon Strawberry Butter Cake
Adapted from foodnessgracious

Ingredients 

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
250gram salted butter, at room temperature
1 teaspoon vanilla extract
3 large egg plus 1 yolk
Zest of two lemons
juice of 1 lemon
6 tablespoons real strawberry preserves
1 lemon, sliced thinly into circles for garnishing

For The Glaze 
1/2 cup powdered sugar
1 tablespoon water
2 tablespoon lemon juice
zest of 1 lemon

Instructions 

1. Preheat the oven to 325 degrees F. Grease a 9 inch spring form pan with butter and lightly flour it. In a bowl, combine the flour, baking powder and baking soda. Set aside.

2. Using a stand mixer, beat the butter and sugar until thick and fluffy. Add the eggs one at a time and beat. Add the vanilla, zest, extract and lemon juice and mix thoroughly. Gradually add the flour mixture, scraping the bowl down after each addition. Place half of the batter into the pan and spread out evenly. Drop dollops of the preserves onto the batter and swirl randomly with the tip of a knife. Spread the rest of the batter on top and drop any leftover preserves on top also.

3. Lay some of the thinly sliced lemons in a circle on top of the batter. Bake in the oven for about 55-60 minutes and the cake springs back when pushed gently with a finger. While the cake is cooling, mix all of the ingredients for the glaze together. Poke some holes in the cake with a sharp pointed knife. Use a pastry brush, cover the cake with the glaze making sure to soak the whole surface of the cake. Slice when cool.

Kitchen Aid Mixer Professional 6 Quartz

Kitchen Aid mixer,  professional series with 6 quartz bowl selling for RM2000. For details,  please email to wannoorbaya@gmail.com

Overnight Oat

Sometimes bila pikir kena makan oat, rasa kembang anak tekak. Zarin suggested overnight oat. Sejuk dan nyaman je bila masuk tekak.

Sangat senang nak prepare oat ni. Just soak 3-4 tablespoon of quick cook oat dalam 1 1/2 cup of milk in a jar. Pastu simpan dalam fridge overnight. Serve with honey, sprinkle some dark choc chips or any topping of ur liking. Voila! dah siap :D

Breakfast with Oat

How do you take oat in the morning?

Currently this is how I prepare my oat. Aku sprinkle with some poppy seeds, dried cranberry and some blueberries.

Yummy Banana Walnut Cake

Rumah aku dah jadi mcm pusat pelupusan pisang.  Last week beli pisang berangan 2 sikit kat pasar tani.  Then aku mintak dengan pakcik tu nak beli pisang untuk cekodok rm5, dia bagi 5 sikit pisang emas and separuh sikat pisang berangan for rm5!!! Pengsan aku tengok pisang2 tu.  Tak mampu untuk ku habiskan..  Huhuhu

The girls pulak kurang suka makan pisang,  dunno why.  Pastu terpikir,  buat banana walnut cake sedap jugak.  Maka,  seperti biasa,  aku pun google recipe.  I found a recipe kat foodnetwork.com.  Kek ni memang sedap sangat,  moist and soft. 

Banana Walnut Cake

2 1/2 cups self raising flour
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
250 gram of butter, at room temperature, plus more for greasing the pan
1 cup sugar
1/2 cup of greek yoghurt
6 very ripe bananas, peeled and mashed with a fork (about 2 cup)
1 cup walnut pieces

Directions

1. Sift the flour into a medium bowl and set aside.  Lightly brush a loaf pan with butter. Preheat the oven to 350 degrees F.

2. Cream the butter and sugar in a stand mixer until light and fluffy. Gradually add the eggs and vanilla into the butter, while mixing, until incorporated. Add the bananas and yoghurt.

3. Add in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes.

The banana cake is best served the next day.

PS : gambar buruk sebab malas guna dlsr and this photo was taken memalam buta. 

Bestseller

This is a divine cake..  blueberry cream cheese coffee cake... Boleh lupa daratan kalau dah makan satu slice. Cant stop at just one slice.

Blueberry Cream Cheese Coffee Cake

Ingredients

For The Batter:

• 1 c. butter
• 1 c. sugar
• 2 eggs
• 1/2 c. sour cream/yoghurt/milk
• 2 tsp. baking powder
• ½ tsp. salt
• 2 c. flour
• 1 small carton fresh blueberries

For The Filling:

• 2 (8 oz.) packages cream cheese
• 2 egg
• 1 yolk
• 1/2 c. sugar
• 1 tsp. vanilla

For the Crumb Topping:

• ¼ c. sugar
• ½ c. flour
• ¼ c. butter

Instructions

1. Preheat oven to 350 degrees and coat a glass 9" pan with cooking spray.

For The Batter:

1. Cream together the butter and sugar, then beat in the eggs and sour cream. Add the baking powder and salt and mix a little more. Add the flour a little at a time until completely mixed in. Last, gently fold in the fresh blueberries.

For The Filling:

1. Beat together the cream cheese, egg, sugar, and vanilla until smooth.

For the Crumb Topping:

1. Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly.

Putting it Together:

1. Spread half the batter into the bottom of the 9" pan. Next, spread the cream cheese filling over the top. Then with the remaining batter, place spoonfulls all over the filling (try to spread them out evenly). Last, sprinkle the crumb topping over everything. Bake for 60 to 75 minutes. Let the cake cool for before serving.

Easy Vanilla Butter Cake

Nak buat cake using my nordic tea cake pan, tapi bercinta sungguh nak masuk dapur sebab sekarang kan air takde. Tapi hari ni aku terlebih rajin. As usual, aku menggunakan Mr Google sepenuhnya. And, I stumbled upon this vanilla cake recipe from taste.com.au

Bila keluar je the petite cakes from the oven, bau dia, memang menusuk kalbu. Bila masuk dalam mulut, rasa cair dalam mulut. Hehe.. I am not exaggerating. Maybe sebab teacakes is super small, so bila bakar, dia sekata.

 Sangat sedap makan cicah coffee

Easy Vanilla Butter Cake 
Taste.com.au

Ingredients
4 cups self-raising flour
1 1/4 cups caster sugar
300g butter, cubed, at room temperature
1 1/4 cups milk
6 eggs, at room temperature
3 teaspoons vanilla essence

1. Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease (see Notes tab for instructions for other tin sizes). Line base and sides with non-stick baking paper.

2. Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.

3. Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.

Madeleine Pan For Sale

Norpro Nonstick Mini Madeleine pans for sale. 

Price RM90 per pan.  RM170 for 2 pans.

Description

Pan size, 15 inches/38cm by 9 inches/23cm by .5 inches/1.25cm and makes 18 Madeleine cookies.

Madeleine cookie size, 2.25 inches/5.5cm by 1.5 inches/4cm.

Professional quality nonstick pan provides even heating for uniform baking.

A great mold for cookies, chocolate and candy.

Whatsapp me at 018-2722880 or email at shidah219@yahoo.com

Crazy Over Madeleine

To date, dah more than 12 times aku baked madeleine. Why? sebab aku ada OCD rupanya... huhuhu... My obsession with madeleines started bila tengok madeleines k.nur yang sungguh gebu, with humps! Mine? No humps or kalau ada pun, sungguh kecik. The frustration leads to countless madeleine making in the kitchen. Finally, I managed to get it right. Still guna recipe Dorie, but I have perfected the recipe and hubby loves it so much. Sekali makan, habis 3 trays! Adoi!! memang melampau.

 Bila nampak the humps, I felt like crying... 

Recipe Dorie boleh tengok kat sini ye Dorie Greenspan 

1 1/3 cup all-purpose flour minus 20 gram
20 gram almond meal
1 1/2 teaspoon double-acting baking powder
Pinch of salt
1 cup sugar
4"large eggs, at room temperature
2 teaspoons pure vanilla extract
180gram unsalted butter, melted and cooled

finish.

These are the steps that I took to achieve the humps

1. simpan batter overnight

2. cling wrap the batter surface

3. preheat oven at 220 degree celcius without fan. bakar at that temperature. 

4. have fun! :D

French Pastry Chef, Pim, ada make a detail description of how madeleine should look like and taste like here.

I think I have achieved both. Madeleine aku crunchy and soft. I am so happy!!

 The pan that I used. 

Classic Madeleine Cookies

Madeleine has never interest me until aku makan madeleine made by k.nur. I started to fall in love with it! Memang sedap sangat madeleine k.nur. And semua madeleine k.nur ada the hump, characteristic of madeleine cookies. Mine? erm.. a small hump. Takpe la.. At least a hump and hubby loves it so much! I made madeleine last nite and this morning.

In order to get the hump on my madeleines, aku siap tengok videos on youtube! hehe.. punya la beria. Maybe the reason my madeleines hump naik sikit je sebab aku guna baking powder,  not double action baking powder. Takpe, petang ni, aku nak buat lagi. I will make madeleines sampai aku dapat perfect madeleines macam k.nur punya.

 Nampak kan madeleine ni gelembung sikit? That's the hump :)

TRADITIONAL MADELEINES
Adapted from Baking From My Home to Yours 
Makes 12 large or 36 mini cookies

2/3 cup all-purpose flour
3/4 teaspoon double-acting baking powder
Pinch of salt
1/2 cup sugar
Finely grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 stick (6 tablespoons; 3 ounces) unsalted butter, melted and cooled
Confectioners’ sugar, for dusting

Whisk together the flour, baking powder and salt and keep close at hand. Working in a mixer bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Fit the mixer with the whisk attachment, add the eggs to the bowl and beat the eggs and sugar together on medium-high speed until they are pale, thick and light, 2 to 3 minutes; beat in the vanilla.

Grab a large rubber spatula and very gently fold in the dry ingredients followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and chill the batter for at least 3 hours or, if you have the time, overnight. (For real convenience, you can spoon the batter into the madeleine molds, cover, chill, then bake the cookies directly from the fridge. See below for instructions on prepping the pans.)

Getting ready to bake:

Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size shell-shaped madeleine molds (or up to 36 mini madeleine molds), dust the insides with flour and tap out the excess. If you have a nonstick madeleine mold, give it a light coating of vegetable cooking spray. Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter even, the oven’s heat will take care of that.

Bake the large madeleines for 11 to 13 minutes and the minis for 8 to 10 minutes, or until the madeleines are golden and the tops spring back when touched. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just-warm or to room temperature. If you are making minis and have more batter, bake the next batch, making certain that with each new batch the pans are cool and properly buttered and floured or sprayed.

Serving: The cookies are ready to serve when they are only slightly warm or when they reach room temperature. Dust the tops with confectioners’ sugar and serve the sweets with tea or espresso. Storing: The batter can be covered with a piece of plastic film pressed against the surface and kept in the refrigerator for up to 2 days, but the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If they must be kept, wrap them airtight and freeze them, they’ll keep for up to 2 months.