Thursday, June 26, 2008

Summer Berry Frozen Yogurt

One of simply recipes come from my kitchen again ... !! you see.. baking, cooking it's not as a scary as you think.. ^__^ keep it simply that's what I want and off course not make a mess

Any frozen summer fruits will work well for this dish. Let's try and you will never regret

And this is my entry for blog-event :'Frozen Yogurt' - A Cool Summer Event hosted by Siri, in her's page i found some good fact about yogurt .. and I re-write here *to remind me too, off course ^_^ *

5 more reasons to include yogurt in our regular diet:

1.Eat your way to fat-loss. International Journal of Obesity indicates that adding one or two servings of yogurt to your daily diet can help you maximize loss of fat and minimize loss of muscle.

2.Calcium in yogurt makes this a bone-building food. Also, lactoferrin in yogurt increases the growth and activity of cells that build bone.

3.Regular consumption of yogurt is proven to reduce vaginal yeast infections in women.

4.American Journal of Clinical Nutrition indicates that full-fat dairy foods like milk, cheese and yogurt may considerably reduce the risk of colorectal cancer. These dairy products are rich in a number of cancer preventing factors.

5.Consuming less than half-a-cup of yogurt twice a day, reduces the level of hydrogen sulphide that is responsible for bad breath. It also eliminates tongue-coating bacteria and reduces dental plaque formation, cavities, and the risk for gum disease.

Serves 6

350 gram frozen summer fruits or use fresh fruits if you desire (black berry, blue berry, strawberries etc.)

200 ml plain yogurt

25 gram icing (confectioner's) sugar

Put all the ingredients into a food processor and process until combined but still quite chunky. Spoon the mixture into six ramekin dish. Cover each dish with clear plastic wrap. And place in the freezer for about 2 hours or until firm

To turn out the frozen yogurts, dip the dishes briefly in hot water and invert them on to small serving plates. Tap the base of the dishes and the yogurt will comes out easily. Serve immediately.

Put some pistachio for garnish.. hhmmmm...

Tuesday, June 24, 2008

Karedok - Sundanese Vegetables Salad

Karedok is one of kind raw vegetables salad from Indonesia *my country*, So famous and very easy to find in every vendor street. In our country mostly we eat this salad for lunch with rice and off course the famous homemade crackers ever, Kerupuk ... !!

Mostly I make this salad for my self , my husband can't eat bird chilli. So I always make a different kind of salad for him.

Ingredients :
100 gr bean sprouts
100 gr cabbage, thinly shredded
100 gr long beans (snake beans), cut into 1/4 inches

1 English cucumber cut into small cubes
bunch of lemon basil, just the leaves

1 - 2 carrot, cut julienne

Wash and cut all veggies and try to have the cut veggies in uniforms.

Parboil beansprout and long beans.

In large bowl, combine all the veggies and add the peanut sauce just before you are about to serve.

Peanut Sauces:

3 - 4 tbsp peanut butter
6 bird's eye chillies
3 cloves garlic, saute for 2 minutes
2 tsp zoriander powder (kencur)
1 tbsp fried shallot
3 tbsp palm sugar
1/2 tsp shrimp paste, saute 1 - 2 minutes
2 tbsp vinegar
1 tsp salt
150 ml hot water

In food processor combine everything, pulse it into a thick sauce. The texture shouldn't be too smooth. Adjust the taste and serve.

Saturday, June 14, 2008

Father's Day

For my beloved husband,
For my daughter's dad,

For my lovely dad

For my father's in law

For every dad in this wonderful world

--Happy Father's Day--

Thursday, June 12, 2008

Chocolate-Orange Cupcakes

In the beginning, cupcakes were sometimes called "number" cakes, because they were easy to remember by the measurements of ingredients it took to create them. Cupcakes were convenient because they cooked much quicker than larger cakes.

Everybody loves cupcakes, everybody know how to make cupcakes, so simply, so easy .. my first experience with cupcakes begin when I was confused what kind of cake that I can make for kids who will come to my daughter's birthday party. And than I decided to make a dozen of cupcakes.. ooh.. GOSH .. !! couldn't believe every kids loves it, and since then I always make cupcakes for kids.

Some of them I decorated with clown that I made with buttercream , see my daughter face when the first time she eat those .. ^__ ^

Ingredients :

3 tbsp Dutch-process cocoa powder

1/4 cup hot water

1 1/4 cups plain flour (unbleached all-purpose flour)

1/2 tsp each baking soda and baking powder

1/4 tsp salt

1 orange

2 large eggs, at room temperature

3/4 cup granulated sugar

1/2 cup buttermilk, at room temperature

orange juice, from 1 orange - or you can use vanila extract too

1/4 cup unsalted butter, melted and cooled to room temperature

For Frosting :

6 0z bittersweet chocolate

1 cup unsalted butter, at room temperature

2 cups icing sugar

Preheat the oven to 350 F. Line 12 standard muffin cups with paper liners

In a small bowl, stir the cocoa powder into the hot water until it dissolves ; set aside. Sift the flour, baking powder, baking soda and salt together into a bowl. Grate the zest from the orange into the bowl, set aside
In a large bowl, whisk together the eggs and granulated sugar until well combined. Whisk in the buttermilk and orange juice the the dissolved cocoa. Whisk in the melted butter, then the dry ingredients.

Using a tablespoon, divide the batter among the muffin cups, filling each about half full. Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean, 15-20 minutes. Let cool completely on a wire rack. Remove the cupcakes from the pan.

To make the frosting, melt the chocolate and let cool to room temperature. Meanwhile, using a stand mixer, beat the butter and confectioners sugar with the paddle on medium speed until creamy and smooth, about 3 minute. Beat in the melted chocolate until combined. Fill a pastry bag fitted with 12 mm star tip with the frosting and pipe a spiral on top of each cupcake. Refrigerate the cupcakes until 30 minutes before serving to set the frosting.

Source : Williams-Sonoma

Tuesday, June 10, 2008

Exotic Fruit Tranche

This is a good way to make the most of a small selection of exotic fruit. Well, off course you can put as many fruits as you like which is come from different region from your country .

And for the first time I feel sad to cut this cake and serving on the plate , because they are so pretty .. !! hehehehehe...

For base tartlet :

175 gr all purpose flour

50 gr un-salted butter

25 gr white vegetable fat (shortening)

50 gr caster sugar

2 egg yolks

1 tbsp cold water

115 gr apricot jam, strained and warmed

For the filling :

150 ml double (heavy) cream

250 mascarpone cheese or regular cream cheese

grated rind of 1 orange

450 gr mixed prepared fruits, such : kiwi, fruit, blackberries

90 ml apricot jam, strained

15 ml orange juice

Preheat the oven to 350 F.

Sift the flour into a bowl and rub in the butter and white vegetable fat until the mixture resembles fine breadcrumbs. Stir in the caster sugar, add the egg yolks and enough cold water to make a soft dough.

Put the pastry into the clear film (plastic wrap) , chill for 30 minutes

Thinly roll out the pastry to line a 35x12 cm fluted tranche tin. Trim off the excess pastry . Prick the base of the pastry case and line with baking parchment and baking beans . Bake for 15 minutes Lift out the paper and beans return the pastry case to the oven for 5 minute.

Brush the inside of the case with the warmed apricot jam to form the seal. Cool on a wire rack.

Make Filling :

Whip the cream to soft peak, the stir it into the cheese with the icing sugar and orange rind. Spread in the cooled pastry case and top with the prepared fruits.

Warm the apricot jam with the orange juice and drizzle or brush over the fruits to make a glaze.

Monday, June 9, 2008

Tart oh.. Tart

Didn't find something sweet and simply for your dessert tonight ? Try this one .. very easy and off course yummy .. !! Tips from me, make the filling ahead of time, and you will never get busy stay in the kitchen all the time.

Pastry Crust Recipes :

210 grams all purpose flour

115 grams unsalted butter, room temperature

50 grams granulated white sugar

1 large egg, lightly beaten

pinch of salt

For Tartlets filling see in the other page HERE or HERE

In a separate bowl, sift or whisk together the flour and salt. Set aside.

Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't over mix Flatten dough into disk, cover with plastic wrap, and refrigerate for about 30 minutes or until firm.

Have ready a miniature tart pan . On a lightly floured surface, roll out the pastry is about 1/8 inch thick. To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry.

With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten in the flour.

Preheat Oven 350 F Line unbaked pastry shell with parchment paper. Fill tart pan with pie weights, rice or beans. Bake the crust for 20 to 25 minutes or until the crust is dry and lightly golden brown. Remove weights and cool crust on wire rack before filling.

Once the pastry shell has cooled, evenly fill with the filling. The tart can be served immediately or covered and placed in the refrigerator.

Tuesday, June 3, 2008

Lemon Curd

It easy to find a great lemons in market this time , For me lemon is so cute .. ! love the colour, love the aroma , interesting ^__^ Two days ago I went to market and bought some of them, well .. didn't have any idea what I want to do with many lemons till I feel craving of piece of Pie .. ! Tadaaaaaaaaa, finally I made a jar of lemon curd and than next day I made lemon-curd pie ..

To finishing touch I put all that lemon curd into the jar and wrap with a piece of fabric and rope, look great and you know what ?? you can get the idea to give your friend something that you make from your own kitchen without spending much money but still look nice

Click is my first blog event that I'm participating regularly. I have never had any experience in blog event before.

My lovely friend has encourage me to do this since She saw my picture at my Multiply Page a couple days ago. *Thank you , dear to encourage me every time :-) * For me this is so much fun, and challenge me practice to take a picture better and better everyday

This picture below is my entry to Click Event:
Yellow hosted by Bee and Jai. And for Bri, be strong .. this is for you

Young At Heart ©Charlie F. Kane

I hope that time treats you well,

I hope that your dream will come true,

I hope that Fate looks after you

And I hope you remain young at heart.

I hope that you are never without,

I hope that your smile stays on,

I hope you will always remain strong

And I hope you remain always young at heart.

I hope you will have courage

I hope love will always find you Even if it is not me with you,

And I hope you will remain young at heart.

I hope your smile will stay so beautiful,

I hope that age looks after you hope you never wish to fade away

And I hope you will remain so young at heart.

Lemon Curd Recipes :

5 egg yolks

1 cup sugar

4 lemons, zested and juiced

1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.

Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.

Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.

Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.

Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.

Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Source : Alton Brown

Monday, June 2, 2008

Strawberry Jam

Almost Summer ... !! yihaaaaaa.. , since I came from a tropical country.. I love summer most than winter time ^__^ , and another reason is easy to find fruits-street vendor .. ayayayay, always feel good walking between fresh fruits basket. A couple days ago, I went to Fresh Market and bought so many kinds of fruits .

I started to made fruits jam, off course I love to make my own jam than I buy from grocery store. Easy, Cheap and without using pectin, is mean more healty! This time I made Strawberry Jam, The jam is so soft, spreadable and delicious.

1 Kg (1.000 grams) fresh strawberries, hulled
800 g white sugar
60 ml lemon juice

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry or if you like you can just cut 4 every strawberry.

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F.

Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.