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.

Pierre Herme Sable Vennois

Salam bersiaran,

Lama pulak bercuti dari bersiaran minggu ni ek, bukan apa mood nak menulis tu makin berkurangan pulak sebab my mom dah balik Malaysia and my husband pulak outstation seminggu. Tinggallah kitorang 4 beranak di kala cuti2 Easter ni. Sungguh melankolik lah mood jadinya.

Neway, I baked this cookies because of the name of the creator ie. Pierre Herme also known as the king of macaron. Dapat resipi ni dari blog Shirley. Basically rasa biskut ni ala2 macam Viennese Fingers yg pernah buat dulu tapi penggunaan Fleur de Sel tu yang beri sedikit kelainan. Ada a lil bit of saltiness that  merries well with the butter.

Kalau kat Malaysia memang payah nak jumpa Fleur De Sel ni. Kat London ni pun katanya supermarket2 yg high end je yang jual benda ni tapi yang ni ah kak guna Flake Seasalt jenama Maldon (After some research, ada yg gunan jenama ni as substitute). Actually Fleur De Sel ni pun memang sejenis flake sea salt so kalau agak2 terjumpa yang lebih kurang sama tu, boleh lah guna sebab kalau pakai garam biasa rasanya lain sikit.

Ok, let's check the recipe :-

Source : Shirley

Ingredients :-

95g               Unsalted Butter

1g                 Fleur de Sel

1/8 tsp          Vanilla paste (the recipe originally asked for 2-3 pinches of Vanilla powder)

40g               Powdered Sugar

15g               Egg White

115g             All purpose flour (I bumped this up to 125g for this post)

Method :

1. Preheat oven to 180C.

2. In a mixing bowl, whisk unsalte butter with Fleur de Sel until creamy.

3. Add in powdered sugar and whisk until homogenous and creamy.

4. Add in egg white. ( The mixture may curdle a little but it will smoothen out after flour is added.

5. Add in flour and mix until well combined.

6. Scoop batter into a piping bag fitted with a star tip. Pipe circles/wreaths on a lined baking tray.

7. Bake at 180C for 10 -12 mins or until golden brown.

Overall, the texture and taste of the cookies memang sedap. Kengkadang rasa macam dia melt je dalam mulut pun ada and I baked this for my mom untuk buat kudap2 dalam flight hari tu and another 1 box for the kids and rasanya tak sampai 1/4 hari dah habis.

Selamat mencuba.

Old Fashion Lemon Buttermilk Cake

Salam bersiaran,

Minggu ni tak sempat nak menghapdet blog ni sebab sibuk dengan presentation sebelum cuti easter hujung minggu ni and at the same time my mom dah nak balik Malaysia, maka sibuk jugaklah memenuhi undangan kengkawan kat sini yang nak ajak2 makan2 kat rumah sebelum dia balik.

Nampaknya minggu depan ni ah kak akan kesunyian sangat2, sebab my mom dah balik Malaysia and at the same day hubby pun nak gi outstation seminggu, urgh..dugaan betul. Sambil nak update blog ni pun mata dah rasa berat dengan airmata....hihi..mode: tangkap leleh sikit.

Neway, tak mo sedih2, meh citer pasal resipi ni. Actually buat kek ni sebab nak menyelamatkan buttermilk yang dah nak expired. Nak buat Red Velvet memang agak malas, jadi kita jalan2 lah cari resipi kek yang guna buttermilk dan tersinggah kat blog minah salleh NI.

Cara dia menulis tentang kesedapan kek ni memang tersangatlah marbeles kan. Ah kak pulak memang jenis yang senang terpengaruh. Btw, kek ni memang tersangat moist dan gabungan lemon tu memang menambah aroma dan perisa pada kek ni. Ok, jom kita tengok resipi.

Old Fashion Buttermilk Lemon Cake

Sumber : Bakingandbooks.com

Ingredients :-

1 cup unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Grated zest of 2 large lemons

Juice of 1 large lemon (about 2 1/2 tablespoons)

For the Glaze:

2 cups confectioners sugar

Juice of 1 large lemon (about 2 1/2 tablespoons)

Method :

1. Preheat oven to 325 degrees F. Great a 10-inch Bundt pan and set aside. Using a wooden spoon, or the paddle attachment of an electric mixer, cream the butter and sugar together in a large bowl until fluffy and pale. 

2. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.

Sift the flour, baking soda, and salt into a small bowl. 

3. Add the flour mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients. Don’t overmix; just fold gently until the batter looks well blended. Fold in the lemon zest and juice. (The batter may appear curdled with the addition of the lemon juice – don’t worry!)

4. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Bake the cake for 1 hour to 1 hour and 15 minutes, or until a tester inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan. Transfer the pan to a wire rack and cool for 10 minutes. Meanwhile, prepare the glaze.

5. For the glaze: in a medium bowl add the lemon juice to the 2 cups of confectioners sugar, mixing vigorously to get rid of any lumps of sugar. If the glaze isn’t thick enough to coat the cake, add more sugar 1 tablespoon at a time, mixing well between additions. The glaze should be thick but pourable.

6. Invert cake onto a wire rack set over a baking sheet. Spoon the glaze over hot cake and allow to cool completely before cutting. Best the day it is made, it will keep fairly well, in an airtight container at room temperature, for up to 3 days.