Apple Strudel

Salam bersiaran,

Minggu ni memang minggu mengurung diri dalam bilik sebab ada 3 assignment yang nak kena hantar by end of the month dan 1 group presentation. Lepas tu barulah boleh horay2.

Memandangkan en hubby pun dah ada kat rumah, barulah aman tenteram sikit nak buat assignment. Walaupun acara masak memasak masih berjalan seperti biasa, tapi mood nak menghapdet tu yang malas dan tak berkesempatan.

Neway, hari ni kita share resipi tertangguh je lah. Actually apple strudel ni buat hari Ahad lepas tapi baru sekarang kita update resipi ya. Resipi ni tengok kat SINI.

Tetiba pulak tekak teringin nak makan makanan yang ada cinnamon, nak buat roti malas, apple pun ada banyak lagi dan teringat filo pastry yang beli hari tu pun tak guna lagi, so kita buatlah Apple Strudel ni. Kalau ikut resipi ni tak pakai pun cinnamon powder, tapi ah kak tambah sendiri :)

Apple Strudel

Source : BBC Food

Ingredients:-

680g/1½lbs eating apples, peeled, cored and chopped

½ orange, juice and zest only

100g/3½oz caster sugar

freshly grated nutmeg, to taste

1 tsp cinnamon powder (I add)

55g/2oz sultanas

6-8 sheets ready-made filo pastry

55g/2oz butter, melted and cooled, plus extra for greasing

2 tbsp dried breadcrumbs

Method :-

1. Preheat the oven to 190C/375F/Gas 5.

2. Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well.

3. Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.

4. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.

5. Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.

6. Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot.

Ok, apple strudel ni boleh dimakan macam tu je atau dimakan dengan sos manis macam maple syrup atau whip cream. As for my case, we eat with whip cream and golden syrup sebab apple ni tak berapa manis, jenis yg masam sikit so bila makan dengan sos yang manis ni baru lah ngam sikit rasanya.

Selamat mencuba.

Salmon in Puff Pastry

Salam bersiaran,

Hmm..sejak tinggal berempat dengan bebudak ni, nak masak2 pun jadi malas. Bukannya apa, kalau masak2 beriya pun balik2 diorang nak makan nasi ngan telur goreng jugak sudahnya. Kalau ayahnya ada kat rumah, boleh jugak jadi tukang perabih lauk.

Memandangkan salmon yang di beli minggu lepas tak berusik lagi so hari ni kita masak ala2 omputeh sikit. Actually ni pun dah kira for my brunch coz bangun terlewat, so buat breakfast cum lunch terus. 

Resipi ni ambik dari Buku "Easy to make pies, pies, pies" by the Good Housekeeping Institute. Buku ni antara buku masakan yang beli masa pergi Bath hari tu. Memang ada bermacam resipi pie yang menarik dalam buku ni cuma masa nak mencuba satu persatu tu je yang tak sempat.

OK, jom tengok resipi :)

Salmon in Puff Pastry with Dill Sauce
Source : Easy To Make Pies, Pies, Pies Book by the Good Housekeeping Institute

Ingredients :-

1. 300ml single cream
250 g skinned salmon fillet (I bought 2 pcs of salmon fillet)
2 tbsp Freshly chopped dill
Flour to dust
Puff Pastry, thawed if frozen (I'm using 4 sheets as I have 2 pcs of salmon)
1 medium egg, beaten
Salt and pepper

Method :-

1. Put the cream in a pan and bring to the boil and simmer gently for 5 minutes. Cool then add the dill and salmon and season with salt and pepper.
2. Roll out the pastry on lightly floured surface. Put on the baking sheet, brush the edges with cold water. Put the salmon mixture into the centre. Top with another sheet of puff pastry, seal and crimp the edges. Cut a steam hole on top. Chill for 10 minutes. (I sprinkle some dill on top the pastry)
3. Put a baking tray in the oven and ore-heat to 220C or gas mark 7. Brush the pastries with the beaten egg and baked for 20 minutes or until the pastry is crisp and brown.

Hmmm...memang mengenyangkan makan meal ni dan bagi yang tak berapa lalu nak makan salmon, actually this is not a bad recipe to try sebab bila dah di balut dalam puff pastry tu tak terasa sangat hanyir salmon tu.

Selamat mencuba.

Basic Pizza

Salam bersiaran,

Hm...hari ni rasa macam nak makan pizza pulak. Kat sini kalau teringin nak makan pizza kat pizza hut tu cuma boleh makan vege pizza je dan salad servingnya pun lain dari Pizza Hut kat Malaysia nun. Kalau nak makan pizza yang berdaging bagai, boleh beli kat kedai Pakistan atau Turki.

Tapi memandangkan nak keluar rumah setakat nak makan pizza tu amatlah tak berbaloi dengan cuaca yang sejuk beku ni, maka baiklah kita buat je sendiri. Lagipun dalam buku ajaib ku itu (The Big Book of Baking) ada resipi basic pizza. Kalau tengokkan bahannya tak lah susah mana cuma nak menguli tu je kena kerja kuat sikit. Tapi rasanya kalau ada Bread Machine lebih mudah. Neway, jom tengok resipi.

Basic Pizza Dough
Source : The Big Book of Baking

Ingredients:-

175 g plain flour, plus extra for dusting
1 tsp salt
1 tsp dried yeast
1 tbsp olive oil, plus extra for brushing and drizzling
6 tbsp lukewarm water

Topping
175 ml ready made pizza sauce or 350 g tomatoes, peeled and halved
1 pc milky mozarella (optional)
1 tsp dried oregano
salt and pepper
Grated mozarella and cheddar
chopped pineapple, tomatoes and mushroom (optional)
Chicken ham / minced meat (optional)

Method :-

1. Sift the flour and salt together into a bowl and stir in the yeast.
2. Make a well in the centre and pour in the oil and lukewarm water.
3. Stir well with a wooden spoon until the dough begins to come together, then knead with your hands until it leaves the side of the bowl.
4. Turn out onto a lightly floured surface and knead well for 5 - 10 minutes, until smooth and elastic.
5. Brush a bowl with oil. Shape the dough into a ball, put in the bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, until the dough has doubled in volume.
6. Brush the baking tray with oil. Turn out the dough onto a lightly floured surface, knock back with your fist and knead for 1 minute.
7. Roll out the dough to a 10 inch round. Place on the prepared baking tray and push the edge slightly all round. Cover the baking tray with a damp tea towel and leave to rise in a warm place for 10 minutes.
8. Preheat the oven to 200C or gas mark 6. Spread the pizza sauce over the base of the pizza almost to the edge. Sprinkle all the topping on the pizza sauce evenly. Bake in the preheated oven for 15-20 minutes, until the crust is golden brown and crisp.
9. Brush the crust with olive oil and serve immediately.

Okie, this is basically a version of thin crust pizza. The dough is just nice and the best thing is bila buat sendiri ni kita boleh letak segala macam topping yang kita nak. Selamat mencuba.

Madeleine

Salam semua,

Hari ni kepala ni rasa berat sangat sebab malam tadi secara tiba2 demam panas tapi badan sejuk tak hengat. Rasa macam dah berkelubung habis dalam duvet tapi still menggigil-gigil, tapi en hubby cakap badan rasa panas giler.

Tu yang pagi ni rasa tak larat sangat nak bangun, nasib baiklah umi masih ada kat sini, so terpaksa lah mintak umi yang tolong siapkan bebudak tu ke sekolah.

Neway, resipi ni kira resipi tertangguh lagi sebab Madeleine ni buat kelmarin, masa buat majlis bbq kat rumah sempena Ustaz Maulana yang nak pulang ke Abu Dhabi.

Madeleine ni sejenis kuih tradisional Inggeris dan kaedah nak membuatnya ala2 buat kuih bahulu melayu dan rasa pun seakan2 sama.

Some facts about madeleine :-

The madeleine (French pronunciation: [mad.lɛn], English /ˈmædleɪn/) or petite madeleine ([pə.ti mad.lɛn]) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.

Some sources, including the New Oxford American Dictionary, say madeleines may have been named for a 19th century pastry cook, Madeleine Paulmier, but other sources have it that Madeleine Paulmier was a cook in the 18th century for Stanisław Leszczyński, whose son-in-law, Louis XV of France, named them for her. The Larousse Gastronomique offers two conflicting versions of the history of the madeleine.

Madeleines were chosen to represent France in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.

Ok, jom tengok resipi pulak. Resipi ni dari buku the Big Book of Baking. So far memang tersangat puas hati lah membeli buku ni sebab semua cake, cookies dan pastries yang dicuba, semuanya menjadi :)

Madeleine
Sumber : The Big Book of Baking


Bahan binaan :- (Makes 30)


3 eggs
1 egg yolk
1 tsp vanilla extract
140 g caster sugar
140 g plain flour
1 tsp baking powder
140 g unsalted butter, melted and cooled plus extra for greasing

Cara binaan :-


1. Preheat the oven to 190C or gas mark 5. Lightly grease the madeleine tin.
2. Place the eggs, egg yolk, vanilla extract and sugar in a large bowl and whisk with an electric mixer until very pale and thick.
3. Sift in the flour and baking powder, fold in lightly and evenly using a metal spoon. Fold in the melted butter evenly.
4. Spoon the mixture into the prepared tins, filling about 3/4 full.
5. Bake in the preheated oven for 8-10 minutes until risen and golden.
6. Remove the cakes carefully from the tin and cool on a wire rack.

Ok, dah boleh dihidang waktu minum petang atau bila2 masa ikut suka kita :) This madeleine are best served the day they are made.

Waffle

Salam bersiaran,

Hmm...hujung2 minggu ni ramai lah yang tak masak sebab keluar berjalan2 atau pun, time2 ni lah semua ibu2 yang bekerja nak tunjuk skill masak-memaak sebab time hari bekerja biasanya tak berkesempatan nak masak. Well, that was me before I came here and akan jadi macam tu balik rasanya bila pulang ke tanahair ku nanti..haish.....

Oh, today memang we all nak gi jalan2, nak bawa umi pergi Stonehenge, so memang tak masak melainkan masak bekalan dan sarapan pagi je. So sarapan yang paling simple dan semua pun akan makan ialah waffle ni. Resipi ni tengok kat rumah Kak Umi Kuantan. Memang senang dan adunan ni jugak boleh dibuat pancake.

Jom tengok resipi.

Waffle

Sumber : Kak Ummi @ Home Sweet Home

Bahan Binaan :-

3 sudu besar butter-dicairkan

1 biji telur

1 cawan tepung naik sendiri

1 sudu teh baking powder

1 sudu besar gula

1 cawan susu segar

1 sudu besar jus lemon - kalau tak letak pun takpe

secubit garam

Cara Binaan :-

1. Campurkan semua bahan, guna blender...blend sebati

2. Biarkan adunan selama 10 minit 

3. Tuangkan sesudu adunan dlm kuali non stick yg tlh panas

4. Balikkan adunan bila nampak permukaannya berbuih

5. Biarkan seketika, bolehlah diangkat.

* As for me, I used my waffle maker, so tuang je adunan dalam waffle maker dan tunggu sampai lampu merah  terpadam, boleh angkat waffle.

Ok, that's about it sebab nak bersiap untuk gi jalan yang agak jauh jugak hari ni. Selamat mencuba.

Fried Apple Pie

Salam semua,

Hari ni awal sikit bersiaran sebab pagi2 dah menyiapkan bebudak tu ke sekolah. Hari ni bebudak tu ada World Book Day dan sekolah kakak pulak buat sambutan untuk Roald Dahl penulis buku cerita kanak2 macam Charlie and the Chocolate Factory, Matilda dan macam2 lagi. So hari ni kakaknya kena dress up ikut character dalam buku2 cerita Roald Dahl tu. Yang Lissa pulak kena pakai baju tema sukan sebab sekolah dia buat buku pasal sport. Hai, macam2 kalau kat sini, boleh kata tiap bulan tu ada je hari yang bebudak tu kena dress up ke sekolah. Tapi seronok jugak, tak lah bosan sangat nak ke sekolah.

Neway, buat fried apple pie ni untuk minum petang semalam, tapi tak sempat nak menghapdet resipi sebab dah sibuk nak ke kelas pulak. So pagi2 ni lah kita share resipi yang sangat simple ni. Kalau nak mudah, dough pastry ni boleh buat lebh awal dan simpan, bila nak guna just keluarkan je dari fridge.

Resipi ni dapat dari dapur Myresipi sumbangan fidadaud. Kalau ikut resipi ni kena fried, tapi kalau nak bakar pun boleh jugak. Atau kalau rasa malas nak buat dough pastry, boleh je beli puff pastry yang dah siap kat pasaraya tu dan dibakar atau goreng.

Fried Apple Pie

Source : Fidadaud @ Myresipi

Bahan Binaan Inti (Anggaran 10-12 biji - Ikut size masing2)

2 biji apple merah (I used grainy smith - Apple hijau) - potong dadu

1/3 cawan gula (jika tak suka manis, boleh kurangkan kepada 1/4 cawan saja)

1/2 sdk serbuk kayu manis

1 sdb perahan jus lemon

1 sdk tepung jagung + 1 sdb air

Cara binaan Inti :-

1. Dalam sauce pan (periuk @ kuali biasa boleh juga lah), campurkan apple, gula dan serbuk kayu manis. Gaul sebati atas api yang kecil.

2. Campurkan jus lemon. Gaul sebati. Masukkan pula bancuhan tepung jagung. Gaul dan masak sehingga dapat kepekatan yang ideal.

P/S: Jika anda rasa ada kekurangan pada rasa masam @ inti tersangat manis, bolehlah tambahkan perahan jus lemon bagi menyeimbangkan rasanya.

Bahan Binaan Pastri:

2 cawan tepung gandum

1 sdk garam

1/2 cawan butter - beku (sejuk)

1/2 cawan susu segar sejuk

**minyak untuk menggoreng

Cara Binaan Pastri :-

1.  Ayak tepung dan garam. Masukkan butter dan gaul menjadi seperti serbuk roti. (Gaul guna hujung jari)

Masukkan susu sedikit demi sedikit. Jika perlu, bolehlah tambahkan lagi susu. Adunan ini seharusnya lembut tetapi sedikit liat.

2. Canai doh atas papan canai dan potong dalam bentuk segiempat (8cmx4cm).

3. Masukkan inti di permukaan kepingan pastri dan lekatkan kepingan yang lain pada kepingan tersebut. Tekan keseluruhan bahagian tepi pastri. Kemudian, kelim atau lipat ke belakang. Lebih mudah, tekan dengan garfu.

4. Goreng menggunakan api sederhana sehingga keperangan/keemasan. Jika ingin pastri lebih rangup, simpan dulu dalam peti ais selama 1 jam sebelum digoreng.

Ok, dah siap dan sedia untuk dihidang waktu minum petang atau sarapan pagi. Tekstur pastry ni bila di goreng rasa macam kulit karipap pusing pun ada, rapuh dan tidak berminyak. Selamat mencuba.

Luxurious Creamy Trifle

Salam hari Isnin semua,

Hari ni kitorang sekeluarga tak berapa nak sihat. Mungkin sebab pertukaran cuaca kat London ni dari winter nak ke spring ni agak mengejutkan sistem badan kitorang yang baru first time duk kat negara 4 musim ni.

Neway, hari ni ada 2 keluarga yang datang bertandang kat rumah ni. So sambil masak makan tengahari, sempat jugak lah menyiapkan Trifle ni as dessert. Resipi Trifle ni memang banyak, so kali ni ah kak buat style sendiri dengan menggabungkan macam2 jenis resipi yang ada. Rule of thumb : trifle ni usually consist of layer of sponge cake, jelly, custard and cream. So yang lain2 tu boleh tambah ikut selera sendiri.

As for my trifle, it consist of lemon butter swiss roll , custard, fruit cocktail, cream, fresh strawberry, savoiardi biscuit, lychee jelly, canned rambutan and custard. Rich??? It's luxurious..hehehe....

Bahan binaan :-

Swiss Roll (I used store brought)
1 tin fruit cocktail
1 tin buah rambutan (Boleh guna buah lain, tak nak pun ok)
Fresh strawberry
Savoiardi biscuit secukupnya
Jelly Lychee (I used instant one - masak ikut direction)
250 ml cream (pukul hingga kental)

Bahan binaan custard :-

1 tin susu segar atau susu cair
1 mangkuk air
4 sudu besar tepung custard
4 - 6 sudu besar gula (ikut suka nak manis atau kurang)
1 biji kuning telur (di pukul sedikit)
1 sudu teh esen vanilla

Cara binaan custard :-

1. Campurkan tepung custard dan air hingga larut dan tidak berketul.
2. Panaskan susu dan gula dalam periuk.
3. Bila susu hampir mendidih, masukkan bancuhan tepung custard, kuning telur dan esen vanilla.
4. Kacau hingga adunan menjadi pekat dan tutup api.

How to assemble :-

1. Potong swiss roll cake dan susun di bahagian bawah/dasar mangkuk.
2. Tuangkan cream custard.
3. Susun fruit cocktail.
4. Tuangkan cream yang telah dipukul kental tadi, ratakan.
5. Susun buah strawberry diatas cream dan boleh juga disusun di tepi mangkuk.
6. Susun savoiardi biscuit yang telah di rendam dengan air dari fruit cocktail tadi.
7. Tuangkan jelly lychee dan biarkan keras seketika sebelum di susun buah rambutan dan lapisan custard.
8. Akhir sekali, hias dengan potongan buah strawberry.
9. Simpan dalam peti sejuk sebelum di hidang.

Ok, sebenarnya susunan trifle tu ikut suka masing2 nak letak yang mana dulu cuma basic trifle usually ada sponge cake, jelly, custard and cream. Yang lain2 boleh ditambah mengikut citarasa masing2.

Chocolate Eclairs

Salam bersiaran,

Hari ni birthday En. Hubby, jadi ah kak agak kusut sikit sebab banyak benda nak dibuat tapi masa agak singkat sebab petang nanti nak ke kelas pulak. So hari ni pun kita share entry tertunggak jugak ya. Resipi chocolate eclairs ni dapat dari buku The Big Book of Baking.

Choux Pastry :

150 ml water
70 g butter
100 g plain flour sifted
2 eggs

Pastry Cream :

2 eggs, lightly beaten
4 tbsp caster sugar
2 tbsp cornflour
300 ml milk
1/4 tsp vanilla extract

Icing :

2 tbsp butter
1 tbsp milk
1 tbsp cocoa powder
55 g icing sugar
almond flake

Method for Choux Pastry :

1. Preheat the oven to 200 C, Gas Mark 6. Lightly grease a baking tray.
2. Place the water in a saucepan, add the butter and heat gently until the butter melts.
3. Bring to a rolling boil, then remove the saucepan from the heat and add the flour all at once, beating well until the mixture leaves the sides of the saucepan and forms a ball. Leave to cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture.
4. Spoon into a large piping bag fitted with a 1 cm plain nozzle.
5. Sprinkle the baking tray with a little water. Pipe eclairs 3 inches long, spaced well apart.
6. Bake in the preheated oven for 30-35 minutes or until crisp and golden. Make a small slit in the side of each eclairs, then leave to cool on a wire rack.

Method for pastry cream :-

1. Whisk the eggs and caster sugar until thick and creamy, then fold in the cornflour.
2. Heat the milk until almost boiling and pour onto the egg mixture, whisking.
3. Transfer to the saucepan and cook over low heat, stirring until thick.
4. Remove saucepan from the heat and stir in the vanilla extract. Cover and leave to cool.

Method for Icing :-

1. Melt the butter with the milk in a saucepan, remove from the heat and stir in the cocoa and icing sugar.

Assemble :-

1. Split the eclairs lengthways and pipe in the pastry cream.
2. Spread the icing over the top of eclairs. Sprinkle with almond flakes.

Ok, the eclairs are ready to be served. This will make about 12 eclairs. Enjoy.