Sabtu, 09 Maret 2013

How to Make a Fine Cup of Turkish coffee

How to Make a Fine Cup of Turkish coffee
Making coffee is easy, but making a good cup of coffee can be challenging for some people. Here are 5 golden rules that will help you serve the best Turkish coffee to your guests.

Read more:
Parisian Hot Chocolate
Iced Peppermint Green Tea
Egyptian Karkadeh (Sweet Hibiscus Tea)

1-Always use cold water. In a coffee pot, add a cup of cold water and sugar (to taste).
2-Boil the water and sugar first. This allows the sugar to dissolve and helps in making a smooth cup of coffee.
3-Add one teaspoon of finely ground coffee and stir. The finer the coffee granules, the tastier the beverage.
4-Over very low heat while stirring, bring the coffee to boil and foam (that’s where all the taste is). The slower the boiling process, the better the taste. No more stirring after this step.
5-Fill up ¼ of the cup with the foam, then repeat step number 4 for some more foam to fill up the rest of the cup. By pouring the coffee into the cup over two times, you’ll get more taste. Always pour on the walls of the cup to prevent the foam from breaking.


Blackberry smoothie

Blackberry smoothie
Preparation time: 10mins
Ingredients for 4 glasses:
- 250gr of blackberries
- 1 Greek yogurt
- ice cubes
Preparation:
1. Put the ice cubes into a food blender and whiz them for a few seconds until the ice is crushed.
2. Add the blackberries and the yogurt.
3. Blend once more until the consistency is frothy.
4. Serve immediately in glasses with straws.


Mango Colada

Mango Colada
Ingredients:
1/2 cup pineapple juice
1 cup ripe mangoes, cubes
2 tablespoons fresh lime juice
1/3 cup cream of coconut
1 cup crushed ice

Directions:
1. Place all ingredients in a blender (add ice last)
and blend until smooth and thick.
2. Pour into tall glass and enjoy!



Baked Apples + Burnt Sugar Cream

Baked Apples + Burnt Sugar Cream
PREPARATION TIME 15 MINUTES
COOKING TIME 50-60 MINUTES
SERVES 6
LEVEL EASY

INGREDIENTS
• 6 large Pink Lady apples
• 80g fresh dates, pitted, chopped
• 60g chilled butter, chopped
• 25g flaked almonds
• 2 tablespoons brown sugar
• 1 tablespoon finely shredded fresh zest
• 2 teaspoons finely grated orange rind
• 160 ml fresh orange juice
• 80 ml water
• 4 whole cloves
• 300 ml whipping cream


FOR THE TOFFEE
• 100 g firmly packed dark brown sugar
• 60 ml water

METHOD
• Use an apple corer to core apples, leaving base intact. Use a teaspoon to scoop out the flesh to create a slightly wider cavity. Cut a horizontal slit around each apple to prevent the skin from splitting during cooking.
• Preheat oven to 180°C. Place the apples upright in a baking dish.
• Combine date, butter, almonds, sugar, ginger and orange rind in a bowl. Divide among the apple cavities and press down firmly.
• Pour orange juice and water into the dish and add the cloves.
• Bake for 40-50 minutes or until the apples are tender. Set aside for 10 minutes to cool slightly.
• Meanwhile, prepare the toffee: line a baking tray with nonstick baking paper. Cook the sugar and water in a saucepan over medium-low heat, stirring, until sugar dissolves. Reduce heat to low and cook without stirring for 10 minutes or until golden. Set aside until the bubbles subside. Pour over the prepared tray and set aside until set.
• Use a rolling pin to smash the toffee into small pieces. Place the cream in a bowl and fold in the toffee. Serve with the apples.




 

Upside-Down Caramelized Mango Cake

Upside-Down Caramelized Mango Cake

PREPARATION TIME 30 MINUTES
BAKE TIME 50-60 MINUTES
SERVES 8-10
LEVEL EASY

INGREDIENTS
For the topping
• 100 grams granulated sugar
• 1 large mango, not completely ripe
For the sponge
• 175 grams unsalted butter, softened at room temperature, plus extra for greasing
• 175 grams granulated sugar
• 3 eggs, beaten
• 225 grams all-purpose flour
• 1 teaspoon baking powder
• 75 ml milk, full fat or low fat
To serve
• vanilla ice cream

METHOD
• Preheat oven to 200°C.
• Lightly grease 20cm round cake tin with butter and line base with parchment paper.
• For the topping: Put the sugar in a saucepan and gently heat till the sugar turns a brownish color, swirl the pan from time to time to allow for a consistent caramelize and to avoid burning.
• Tip the caramel into the greased cake tin base. Tilt the tin slightly to allow for an even coating. Allow to cool aside.
• In the meantime, peel and slice the mango. Arrange the slices on top of the caramel. At this point the caramel should have hardened.
• For the sponge: Cream the butter and sugar till fluffy and pale in color. Continue to beat while adding the eggs a little at a time. Fold in the flour and baking powder and spoon in the milk. Continue to beat until you have a smooth consistency. Gently pour the batter over the caramel and mango slices. Leave to rest a few minutes to ensure the batter is levelled inside the tin.
• Bake for 60 minutes but check at 50 minutes, by inserting a cocktail stick or toothpick in the center of the sponge, which should come out clean. Once complete remove from oven and allow to rest in tin for 5 minutes and then turn onto a wire rack.
• Serve with vanilla ice cream.




 

Chocolate Coconut + Mint Custard

Chocolate Coconut + Mint Custard

PREPARATION TIME 20 MINUTES
COOKING TIME 45 MINUTES
SERVES 4-6
LEVEL EASY

INGREDIENTS
• 240 grams whole grain brown rice, cooked
• 3 eggs
• 30 grams unsweetened cocoa powder
• 25 grams honey
• 25 grams coconut
• 395 ml light unsweetened coconut milk, warmed
• 120 ml yogurt, warmed
GARNISH
Fresh mint leaves
Chocolate curls

METHOD
• Preheat oven to 160°C.
• In a large bowl, mix together the rice, eggs, cocoa powder, honey, and coconut until well blended.
• Stir in the warm coconut milk and yogurt. Transfer to an oiled casserole dish.
• Bake for 45 minutes.
• Garnish each serving with mint and chocolate curls.



Cantonese beef noodles

Cantonese beef noodles
Preparation time: 20 min + 30 min for the marinade
Cooking time: 10 min

Ingredients for 4 people:
- 240g Chinese wheat noodles
- 600g tender beef
- 2 chopped spring onions
- 1 large green pepper
- 1 tbsp fresh ginger
- 4 garlic cloves
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp chilli-infused oil
- Salt and pepper
- Sesame oil

Preparation:
1. Grate the ginger, cut the garlic into thin slices, and cut the green pepper into pieces.
2. Cut the beef into strips 4cm by 1cm.
3. Place the beef strips in a container with the ginger, garlic, oyster sauce, soy sauce and chilli-infused oil.
4. Season with salt and pepper, then leave to marinade for 30 min.
5. Cook the noodles, drain and keep hot.
6. In a wok, heat the sesame oil and sauté the onions and green pepper for 30 sec.
7. Add the beef and the marinade, and sauté on a hot flame for 4 min.
8. Mix with the noodles and serve.


Spanish Squares

Spanish Squares
Ingredients:
1/4 cup butter, melted
1 cup milk
1 teaspoon baking soda
1 package frozen spinach, thawed, drained and chopped
1 cup shredded Chedder or Mozzerella cheese
3 eggs
1 cup flour

Directions:
1.Combine eggs, milk, flour, and baking powder. Beat well.
2.Add spinach and cheese; mix well.
3.Pour melted butter into a rectangular pan.
4.Pour spinach mixture over butter and combine. Bake at 180 degrees for 35 minutes.
5.Cool 10 minutes before cutting into squares


Dates in Pastry

Dates in Pastry
Ingredients:
1 cup shredded cheddar cheese
1/2 cup butter
1 1/4 cups sifted flour
1/2 teaspoon cayenne pepper
15 pitted dates
15 pecan halves

Directions:
1.Let the cheese and butter stand in a bowl at room temperature until softened.
2.Cut in the flour and pepper as for pie dough.
3.Slit the dates; stuff with the pecan halves.
4.Flatten a small amount of dough in the palm of the hand.
5.Wrap a date in the dough, sealing completely.
6.Repeat with the remaining dough and dates.
7.Place on a baking sheet and bake at 400 degrees for 15 minutes or until light brown.
8.Store between sheets of waxed paper in an airtight container.


Garlic Cheese Bread

Garlic Cheese Bread
Ingredients:
1 loaf French bread, thickly sliced or halved lengthwise
6 cloves garlic, minced
3/4 cup mayonnaise
1 cup grated parmesan cheese
1 cup mozzerella
1/8 teaspoon salt
1/2 teaspoon dried oregano flakes, for garnish
olive oil

Directions:
1.Slice or halve the bread and brush one side of slices, or cut side of halves, with olive oil.
2.Place the bread under the broiler until it starts to look toasted. Remove.
3.Mix the garlic, mayonnaise, Parmesan,mozzerella and salt together.
Spread over the bread. Place the bread back under the broiler until the tops are nice and bubbly and beginning to brown. Garnish with oregano.


Baba ganoush

Baba ganoush
Ingredients:
3 eggplants
3 crushed garlic cloves
3 tablespoons tahini
2 tablespoons extra virgin olive oil
1/2 ounce fresh mint
salt and pepper to taste
juice of 1 lemon

Directions:
1.Preheat the oven to 190C. Prick the eggplanta several times with a fork.
2.Place eggplants to roast for 30-40 minutes until they are soft and the skin is blackened. Allow them to cool.
3.When cool, cut in half, scoop out all their flesh and discard the skins.
4.Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
Season to taste with salt and pepper.


Whole Baked Snapper with Crunchy Salsa Verde

Whole Baked Snapper with Crunchy Salsa Verde
Ingredients:
-1 whole snapper (about 1.5 kg) cleaned and scaled
- ¼ cup olive oil for baking
- Sea salt and pepper to taste
- 1 Lemon sliced
- 3 sprigs fresh or dried oregano Salsa Verde
- 2 tbsp capers
- 6 Anchovies finely chopped
- ½ cup cornichons roughly chopped
- French for "gherkin," cornichons are crisp, tart pickles made from tiny gherkin cucumbers.
- 1.5 cups Parsley, roughly chopped
- 2 cloves garlic finely chopped
- ½ cup Basil leaves roughly chopped
- Juice and zest of 1 lemon
- ¼ cup extra-virgin olive oil
- Panko breadcrumbs
- Panko is a variety of flaky bread crumb

Directions:
1. Preheat the oven to 220ºC score the fish in the deepest part of the flesh. Drizzle with olive oil season with sea salt and cracked black pepper.
2. Place onto a baking dish generously drizzled with olive oil ( this will stop the fish from sticking)
3. Bake for 30 to 40 minutes or until cooked (the flesh will separate and expose the bone where you have scored when it is done.
4. For the SALSA VERDE:
- While the fish is baking, add the capers, anchovies, cornichons, parsley, garlic, basil, lemon juice and rind in a bowl, mix to combine the sauce.
- Toast the breadcrumbs in a non-stick frypan until crisp and golden.
- Transfer the cooked fish to a serving dish, sprinkle toasted breadcrumbs onto the fish and spoon the sauce over the top.


Crunchy Squid

Crunchy Squid
Ingredients:
2 large squid, cleaned
1/2 a cup of milk
1 large egg
2 large squid, cleaned
1/2 a cup of milk
1 large egg
Cloves of garlic. Mashed
Paprika
Mixture of cornmeal and bread crumbs (1:1)
Oil (for frying)

Directions:
1) Clean the squid and cut it into rings.
2) Season with black pepper, salt and garlic, and marinate for an hour.
3) Place cornmeal bread crumbs mixture in a plastic bag add a pinch of paprika
4) Beat the egg with the milk, and add black pepper
5) Put the squid rings in the bag and shake well until coated.
6) Remove squid from the bag and gently soak in the egg mixture, then place back in the bread crumb bag.
7) Shake again and remove excess coating.
8) Heat the oil to 120 and fry till golden
9) Place the fried squid on a plate and garnish with fresh chopped parsley.


Potato & artichoke cream cheese soup

Potato & artichoke cream cheese soup
Ingredients:
2 peeled and chopped potatos
2 tablespoons extra-virgin olive oil
2 small onions-chopped
1 clove of minced garlic
1 package of frozen artichoke hearts
4 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 block softened cream cheese

Method:
In a pot, heat the olive oil and stir in the onions and garlic. Add the potatoes and stir for 5 minutes. Add the chicken stock, artichokes, cheese, salt and pepper. When the vegetables are tender, poor into a blender and puree the soup.
Can add bread crumbs and you’ll have fulfilling meal!


Broccoli Calzones

Broccoli Calzones
Ingredients:
1 tablespoon olive oil
2 packages of frozen chopped broccoli, thawed
4 cloves garlic, chopped
Flour, for rolling dough
2 balls of pizza dough
1 cup ricotta cheese
1/2 cup grated Parmesan/Roomy cheese
2 1/2 cups shredded (6 ounces) part-skim mozzarella cheese
Coarse salt and ground pepper
Prepared tomato sauce
1 medium red onion, finely chopped


Directions:
1. In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli and garlic. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.

2. Preheat oven to 200 degrees; Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)

3. Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.

4.Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.

5. Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.


Chicken Mexican Quesadillas

Chicken Mexican Quesadillas
Ingredients:
2 flour tortillas
1 tablespoon pico de gallo ( or salsa or tomatoes,onions and cilantro diced up)
1/4 cup shredded cheese
2 cooked chicken breasts, cut into strips
sour cream
guacamole
softened butter (for lightly spreading on tortilla shells)

Directions:
1.Spread butter lightly on one side of the flour tortilla shell.
2.Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.
3.Add 1 tablespoon Pico de gallo, and 1/4 cup shredded cheese over the tortilla.
4.Add pieces of the cooked chicken.
5.Place the second flour shell on top of fixings, buttered side up.
6.Cook for about one- two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned.
7.Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces.
Serve quesadillas with your favorite guacamole sour cream, and salsa.


stuffed baked mushrooms

stuffed baked mushrooms
Ingredients:
8-10 whole big sized fresh mushrooms
1 small onion chopped
2 tbs bread crumbs
1 tbs soy sauce
2 tbs grated cheese
salt and pepper for seasoning

Directions:
1-clean the mushrooms and dry them on a paper towel
2-remove the mushrooms stems and chop them
3-sprinkle salt on the mushroom cap
4-stir fry the chopped mushroom stems with the onions for 2 minutes
5-add soy sauce , breadcrumbs and cheese and stir for 1 more minute till all is combined
6-take mixture and stuff the mushroom
7-add two tbs of water in an oven prrof dish and put the mushrooms and bake for 20 minutes
8-serve hot


Sausage rolls

Sausage rolls
Ingredients
Lean lamb, diced 450g
Cloves garlic, crushed 30g
Ground black pepper 15g
Ground cumin 10g
Ground corriander 5g
Ground allspice 5g
Ground turmeric 5g
Ground fenugreek 5g
Olive oil 5ml
Sea salt 10g
Puff pastry, ready made 500g

Preparation
1. Using mortar and pestle, pound the meat with the spices, or combine in a food processor. Bind with olive oil to make a smooth paste and season with salt and pepper.
2. On a lightly floured surface, roll out the pastry into long thin rectangles. Place the meat in a sausage shape on one side and fold over to make a roll, or spread some meat in a thin layer, taking it right to the edges, and roll into a spiral.
3. Heat the oven to 200 degrees Celsius. Slice the pastry log into roughly 2.5cm portions and place them on a light oiled baking sheet. Bake them in the oven for about 12 minutes, until golden brown and puffed up. Serve hot.


Saganaki (Greek Fried Cheese)

Saganaki (Greek Fried Cheese)
Ingredients:
1 lb. Fetta Cheese
1/2 lemon (squized)
2 tablespoons butter
1 lb. Fetta Cheese
1/2 lemon (squized)
2 tablespoons butter

Directions:
1. Cut the cheese in slices.
2. Melt butter in a frying pan.
3. Add the cheese slices and fry until the cheese is brown and crispy on one side.
4. Turn over and repeat.
5. Add the squized lemon juice over the cheese and serve hot


Crust-less Broccoli-mushroom Quiche with Green Chili Salsa

Crust-less Broccoli-mushroom Quiche with Green Chili Salsa


Ingredients:
5 button mushrooms, sliced
1 medium onion, diced
½ a head of broccoli in florets, blanched and chopped
6 large eggs plus 6 egg yolks
½ cup of milk
¼ cup of cream
½ cup of grated cheddar cheese
Salt and pepper to taste
Vegetable oil for greasing
For the salsa:
10 large green chili peppers
1 medium tomato, roughly diced
2 cloves of garlic
1 tablespoon of lemon juice
1 tablespoon of water
½ teaspoon of sugar
½ teaspoon of cumin powder

Directions:
Preheat your oven to 190 degrees Celsius. Brush a mini muffin pan with oil. Place a medium-sized pan on medium heat. Sautee the mushrooms and onions until soft. In a large bowl, whisk together the eggs, egg yolks, milk, cream, salt and pepper. Add the mushrooms, onions and broccoli and stir. Reserve some on the side for later. Transfer to a jug. In the muffin pan, place some cheddar cheese to line the bottoms. Pour the egg mixture until just below the rim then sprinkle on top the reserved vegetables and cheese. Bake for 15-20 minutes. They should puff up and turn a light shade of golden brown. Allow to cool for 5 minutes before turning them out of the pan.

For the salsa, roughly chop the green chilis, deseeding if you want to eliminate extra heat. In a food processor, combine the chopped chilis and tomatoes with the garlic. Add the water, cumin and lemon juice. Blend until desired consistency; I prefer mine on the chunkier side.



Tahini Sauce

Tahini Sauce
Ingredients:
1/2 cup tahini (sesame seed paste)
3 garlic cloves, chopped
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup lemon juice

Directions:
1.In a food processor or mortar and pestle, combine garlic and tahini. Add salt.

2.Remove from food processor and add olive oil and lemon juice. If too thick add a tsp of warm water until desired consistency. Serve immediately or refrigerate.


Hummus

Hummus
Ingredients:
1 medium onion
2-3 cloves garlic
2 cans chickpeas, drained
1/3 cup tahini, sauce
2 tablespoons light soy sauce
1/3 cup lemon juice
1/2-1 cup olive oil
2 teaspoons cumin (to taste)

Directions:
1. In a food processor: Chop garlic and onion.
2. Add all the remaining ingredients and process until smooth
Start adding the oil with about 1/2 cup, until you reach your consistency.
3. Spread on a platter and chill at least 1 hour. To serve, drizzle with olive oil and sprinkle with paprika.

* Warm pita crisps is the best spoon!


Potato Skins

Potato Skins
Ingredients:
6 small to medium sized baking potatoes
Olive Oil
Salt and Pepper
90 gm Beef Bacon chopped
300 gm mozzarella cheese
6 small to medium sized baking potatoes
Olive Oil
Salt and Pepper
90 gm Beef Bacon chopped
300 gm mozzarella cheese
1/2 cup sour cream
2 green onions thinly sliced

Directions:
1. Scrub the potatoes clean (very clean) then bake the potatoes. You can either bake for almost 90 minutes in a 250 degree Celsius oven for almost 90 minutes or until the potatoes are cooked through and give a little when pressed. Or you can rub them with olive oil all over and cook them in the microwave for around 5 minutes on high per potato.

2. While the potatoes are cooking, heat a little sunflower oil in a skillet and cook the bacon on medium low heat until crisp (10-15 minutes). Drain on paper towels and let cool.

3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally and unsing a spoon carefully scoop out the insides leaving a little meat on the skins (around 3/4 cm). You can use the scooped out potatoes to make mashed potatoes.

4. Increase the heat of the oven to 300. Rub olive oil all over the potato skins, inside-out, sprinkle with salt and place on baking rack. Cook for 10 minutes on one side, flip, and then cook for 10 minutes on the other side.

5. Remove the skins from the oven and leave until cool enough to handle. 6. Place skins, skin-side down, on rack. Place cheese and bacon and sprinkle with pepper. Return to oven under broiler for 4 minutes until cheese is bubbly.


7. Remove from oven, using tongs, place skins on serving platter. Add a spoonful of sour cream and sprinkle with green onions.

8. Serve immediately.


* I promised u I would put this up, so here it is. Adapted from Simply Recipes, this is one of my favorite appetizers, yet is sooo hard to find. Especially if you don't want it to be too greasy. This is why I love this recipe, these skins are baked not fried, unlike most of the ones you find in restaurants.


Buffalo Chicken Wings

Buffalo Chicken Wings
Ingredients:
10 chicken wings (each wing cut into two)
1/2 cup flour
1/4 tsp paprika
1/4 tsp cayenne pepper
10 chicken wings (each wing cut into two)
1/2 cup flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 cup butter
1/4 cup hot sauce
1/4 bbq sauce (or less if you want it to be very hot - bbq makes the wings mild)

Directions:
1. In a small bowl mix flour, paprika, cayenne pepper and salt. Spread over chicken until entirely coated. Cover and refrigerate for 90 minutes.
2. Heat oil to fry the chicken.
3. Combine butter, sauces, pepper, garlic in sauce pan over low heat.
4. Fry chicken wings for 10-15 minutes or until golden.
5. Pour hot sauce mixture over the fried chicken and serve.
*Could be served with a cooling dip (blue cheese, ranch etc...)


Mustard-Parsley Potato Croquettes

Mustard-Parsley Potato Croquettes


Ingredients:
800 grams of potatoes, washed, skin intact
20 grams of butter
1 egg yolk, beaten
4 grams of ground mustard powder
15 grams of parsley, roughly chopped
Salt and freshly ground pepper to taste
1 ball of mozzarella, approximately 66 grams
2 eggs, beaten


Directions:
130 grams of finely ground bread crumbs
Wash the skins of your potatoes well then dry. Arrange the potatoes on a baking sheet after pricking each one a few times.

Make sure not to crowd them. Bake for 1 to 1½ hours in an oven heated to 200 degrees Celsius until tender.

Remove from the oven then slice each potato in half leaving it to cool.
Using a spoon, extract the potato flesh into a medium-sized bowl, season with salt and pepper then mash, eliminating any lumps, until smooth.

Add the butter then fold in the chopped parsley and ground mustard. Mix in the yolk of one egg until all is combined then begin to shape the croquettes.
Mould a little at a time, depending on how large you want them, into a cylinder.

Make an indentation along the length of the croquette with the opposite end of a teaspoon and add a few thin slices of mozzarella. Pinch the indentation you created to seal the mozzarella into the potato. Adjust the shape by rolling once very lightly, back and forth.

Dip each cylinder into the breadcrumbs then the beaten egg then back to the breadcrumbs. Repeat until you’ve finished the potato mixture.
Place your croquettes in a freezer-friendly box lined with baking paper.

Between each layer and the next, add a size-appropriate sheet of baking paper to avoid the croquettes from sticking once frozen. Freeze for an hour or until ready to fry.

Fry in hot oil (around 7 cm) in batches until the croquettes are crisp and golden. Drain on paper towels. Serve hot.


Puff pastry gruyere appetizers

Puff pastry gruyere appetizers
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients for 4 people:
- 200g of grated (Swiss) gruyere
- 1 rectangular sheet of puff pastry
- 1 egg

Preparation:
1. Unroll the sheet of puff pastry onto the work surface and cut into four squares.
2. Beat the egg and brush the egg over the squares.
3. Place some gruyere lengthways over each piece of pastry and then roll into a sausage shape ensuring that the egg-brushed surface is on the inside of the roll.
4. Place the rolls of pastry on a flat surface in the freezer for 10 to 20 minutes.
5. Once the pastry has hardened, remove the rolls from the freezer.
6. Brush with egg once more and slice up each roll.
7. Place the slices flat on an oven tray covered with a sheet of greaseproof paper.
8. Cook in the oven for 20 minutes at 200°C.
9. Once the pastry has risen well and is nicely golden brown, remove from the oven and leave to cool.


Olive bread

Olive bread
Preparation time: 75mins
Cooking time: 30-60mins depending on the oven


Ingredients:
- 500g of flour
- 8g of dried yeast or 20g of fresh yeast
- 1 tsp of salt
- 1 pinch of sugar
- 1/4ltr of water (approx)
- 4 tbsp of pitted green olives
- 3 tbsp of olive oil


Preparation:
1. Mix the dried yeast with 3cl of slightly sweetened warm water.

2. In a bowl, mix the flour, water and salt with a wooden spoon or by hand; add the yeast, olives and olive oil; continue to mix until you have a nice consistent dough that does not stick to the sides; if necessary, add a little more flour.

3. Remove the dough from the bowl; knead it on a wooden board or worktop for 15mins by flattening it with the palm of your hand and folding it back over; repeat this operation until the dough is elastic.

4. Roll into a ball and place in a floured bowl and cover with a tea towel or greased tinfoil; so that it rises, place the bowl in a warm spot, for example, a still warm oven that has been turned off.

5. Leave to rise for 1hr until the dough has doubled in size, then it knead again folding it but without tearing it, for 1-2 mins; shape into a round or oval loaf and place into a floured terracotta or ovenproof glass dish; cover and leave to rest for 1hr once more.

6. To brown the loaf, brush the surface of the dough with a little egg yolk mixed with water; then cut a couple of incisions with a knife in the top.

7. Preheat the oven to 200°c (gas mark 6); put the bread on a baking tray and place in the oven; cook for 20mins without opening the oven, then check to see if it is cooked by pushing a knife a few centimetres into the bread; when the blade comes out completely dry, the bread is cooked.

8. Turn off the oven and leave the bread in it for a further 5mins.







Filo pastry parcels with feta

Filo pastry parcels with feta
Preparation time: approx. 30mins
Cooking time: 15mins

Ingredients for 6 people:
- 4 sheets of filo pastry
- 100g of spinach
- 200g of feta
- 1 egg
- 25g for chopped almonds
- 1 lemon, zested
- 4 pinches of grated nutmeg
- 1 tbsp of oil


Preparation:
1. Mash the feta in a terrine with a fork, add the egg, the almonds, the lemon zest and the nutmeg, salt lightly, add plenty of pepper and mix everything together.
2. Rinse the spinach and drain, keep only the best leaves: you will need three per filo pasty parcel.
3. Preheat the oven to 180°C (gas mark 6).
4. Cut the filo pasty sheets in four widthways.
5. Place a strip of filo pastry on the work surface, cover the top surface with three spinach leaves and garnish the centre with the feta mixture.
6. Turn down the filo pastry enclosing the spinach leaves and the filling, and fold into a triangle.
7. Repeat the operation with the other strips of filo pastry.
8. Oil a baking tray with a brush, place the little filo pastry parcels on it and lightly oil them with the brush too.
9. Place in the oven and leave to cook for 15mins, until the filo parcels are nicely golden.
6. Remove from the oven, arrange on a serving dish and serve without further ado.


Exceptional Eggs with Cheddar & Tomato

Exceptional Eggs with Cheddar & Tomato
Ingredients:
6 eggs
1/4 cup milk
1/2 cup shredded cheddar cheese
1 1/2 cups diced tomatoes
6 tablespoons onions, diced fine
salt and pepper
oil/butter


Directions:
1. in a medium sized, non-stick skillet, heat the oil over medium heat.
2. Add the diced onions and cook for 2 minutes, stirring once. Then add the diced tomatoes and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
3. In a medium bowl lightly beat together eggs and milk. Pour the egg mixture into the skillet and cook over a medium-low flame, stirring frequently, until the eggs are almost set. Pour in onion mixture. Stir for another 2 minutes and season with salt and pepper, and serve.


Spinach Chicken Roulade

Spinach Chicken Roulade


Ingredients:
6 skinless boneless chicken breast halves
7 button mushrooms, thinly sliced
1 cup of chopped spinach
4 scallions, finely sliced
2 cloves of garlic, minced
1 full tablespoon of black sesame seeds
2 tablespoons of Worcestershire sauce
Salt and pepper to taste
2 cups of ground breadcrumbs
2 eggs, beaten
3 tablespoons of butter
3 tablespoon of vegetable oil
Toothpicks


Directions:
Place a pan on medium heat. Gently heat 1.5 tablespoons of oil. Add the scallions, garlic and black sesame. Let it cook for 2 minutes before adding the mushrooms to sauté.

Cook for 5 minutes. Add the spinach. Once it has wilted, add the Worcestershire sauce. Toss the mixture. Remove from the heat and allow it to cool.

Place each chicken breast between 2 sheets of plastic wrap. With a rolling pin or a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from the topside of each breast. Salt and pepper the chicken.

Spread your cooked mixture along the middle of the breast. Using the bottom layer of plastic wrap, roll each breast lengthwise.

Tuck in the ends. Hold the seams together with toothpicks. Repeat with each breast. Refrigerate for at least 2 hours or overnight. After chilling, remove the plastic wrap.

Dip each rolled breast into the beaten egg then roll in the breadcrumbs. Heat a pan on medium heat. Melt the butter in the remaining oil. Place each breast in the pan, sealed side down. Cook for 18 minutes or until golden brown and cooked through. Remove the toothpicks and serve.


Samosa, Sambusa

Samosa, Sambusak
Ingredients:
30-35 samosa wrappers
500 grams of ground beef
1 large onion
2-3 cloves of garlic, depending on strength
¼ cup of beef stock
½ teaspoon of cinnamon
¼ teaspoon of cumin
¼ cup of pine nuts
Salt and freshly ground pepper
1 large egg + 1 teaspoon of flour, beaten to make a paste

Directions:
Keep the samosa wrappers covered with a damp towel while preparing the beef to keep them soft. In a large pan on medium-high heat, add the onions and garlic until fragrant and translucent then the ground beef. Stir the beef into the onions and garlic until combined then cook, stirring every few minutes, until browned.

Add the cinnamon, cumin, salt and pepper and mix then pour in the beef stock and stir in the pine nuts. Lower your heat and leave to cook until the stock has been absorbed. Turn off your heat and leave to cool.
At the bottom of each samosa pastry strip, brush the bottom of the side closest to you with egg wash then fold over the pastry from the opposite corner to create an open-sided triangle.

Spoon some of the beef filling (1 full teaspoon to 1½ teaspoons) into the pocket you’ve created. Tuck the filling into the pocket and fold it over more than once until you reach the end of the wrapper. Before sealing, tuck in any protruding samosa paper then seal the edge by brushing with egg wash.

Repeat with the rest of the wrappers. Freeze the ones you won’t fry for later at this stage. Deep fry in hot vegetable oil (not olive oil) for a minute then remove when golden and crispy. Do not crowd your oil with samosas to allow each one adequate space. Drain well from the oil before serving.


Zucchini Frittercakes

Zucchini Frittercakes


Ingredients:
3 small or 2 medium sized zucchini (I used 1 extra extra large crazy zucchini. I should have taken a photo. Grrr. Now it's gone.)
2 large eggs
1/2 a red onion, diced into small squares
A handful of freshly chopped parsley
1 teaspoon of tumeric powder
1 teaspoon of coriander powder
1 cup of all-purpose flour
salt and pepper to taste (Unfortunately, I like a lot of salt so don't listen to my measurements and do your thing.)
1 teaspoon of chili flakes
Vegetable oil


Directions:
Preheat your oven to 150 degrees Celsius. Grate the zucchini into a bowl using a large grater. No itsy-bitsy Microplane graters/shavers here. Stir in the diced onions, chopped parsley and eggs.

Add the flour, coriander powder, turmeric powder, salt, pepper and chili flakes. For those of you who haven't used turmeric before, don't be scared of it.

It's a wonderful wonderful things sometimes, but other times... not so much, especially if you add too much. Mix the batter and do a little dance for extra magic. If the batter gets too thin from the liquid in the zucchini, add tablespoon by tablespoon of flour until you get that soft and gloopy consistency you're looking for. Soft and gloopy! Very gross actually but the yumminess is worth the gloopiness.

Heat a large pan over medium heat and then add a small splash of vegetable oil to it. Drop heaping tablespoons of batter into the pan and press down on each sizzly pancake. Cook the frittery pancakes for about 2 minutes on each side, until browned or... blackened sometimes, because that happens to the best of us. Place them on a sheet pan and keep them warm in the oven. Repeat until all the batter is used. Serve hot please.

Dip ingredients:
1 yoghurt cup
1/2 teaspoon of mint
1/2 teaspoon garlic powder
salt
Place the yoghurt in your serving bowl. Add the mint, garlic powder and salt and mix.


Mozzarella Sticks

Mozzarella Sticks


Ingredients:
1 pack low moisture mozzarella
1 egg, beaten
1 cup and a half of bread crumbs
1/2 a teaspoon of dried oregano
1/2 a teaspoon of dried parsley
1/2 teaspoon of dried basil
1/2 teaspoon garlic powder
Salt and pepper to taste
Oil for frying

Marinara Dipping Sauce:
1 can of whole peeled tomatoes
1/2 onion, minced
1 clove of garlic, minced
1 tablespoon of mixed herbs (Your pick. I picked dried basil, oregano and thyme.)
1 tablespoon of fresh parsley, minced
2 tablespoons of olive oil
Salt and pepper to taste

Directions:
You can add or remove any of the herbs. You could also mix half a cup of Parmesan with 1 cup of bread crumbs instead of a full cup and a half of bread crumbs.
Cut your mozzarella block into "sticks". Dip each stick into the bread crumbs until fully coated and then dip it into the beaten egg and then into the bread crumbs again. Place your doubled breaded mozzarella sticks on a plate and cover in cling film. Freeze for an hour or two or until they get firm and the bread crumb doesn't... crumble. Heat your oil and fry for up to a minute, turning once. Drain your sticks on a paper towel lined plate. Serve.
-Heat the olive oil and saute your onion until translucent. Add your garlic, tomatoes and everything else and cook for 25-35 minutes on low heat.


Pomegranate Molasses Dressing

Pomegranate Molasses Dressing
Ingredients:
2 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon sugar
4 tablespoons pomegranate molasses
2 tablespoons lemon juice
8 tablespoons olive oil
salt
black pepper
extra sugar, if necessary

Directions:
1.Mix the garlic, cumin, sugar, pomegranate molasses and freshly squeezed lemon juice in a bowl. Whisk in the olive oil. Season to taste with salt and pepper. Add a little extra sugar if you think it’s a bit too sharp.
*A versatile dressing, delicious with salad leaves, but also with grilled fish or chicken.






Low fat lunch idea: Pasta Salad

Low fat lunch idea: Pasta Salad
Ingredients:
2 chicken breasts (boneless)
1/2 lb. rotini
2 lg. carrots, diced
diced celery
1 lg. red pepper
1 med. sliced white onion
20 sliced black olives
1 lg. cucumber,
1 lg. tomato
black pepper, dill
basil
1/2 bottle low fat Italian dressing

Directions:
Season the chicken breasts; bake at 350 degrees until slightly brown and put on the side. Cook pasta and keep on the side to cool. Dice all the vegetables and mix together.
Add dill, black pepper, and basil to taste. Add cooled chicken and pasta; add Italian dressing and toss together. Serve cold as a main dish.






Roasted Pepper Dip

Roasted Pepper Dip


Ingredients:
2 red bell peppers
2 yellow bell peppers
3 garlic cloves
1-2 bird's eye chili, sliced (optional)
2 tablespoons of extra virgin olive oil
2 teaspoons of white wine vinegar or apple cider vinegar
salt and freshly cracked black pepper

Directions:
Roast your peppers according to The Wednesday Chef's instructions. I find that this method yields the best results. Once they're roasted, de-seeded, peeled and ready, place them in a food processor along with the garlic and chili. Pulse until chunky then pour in the olive oil and vinegar. Continue to purée until smooth. Refrigerate. Keeps for 3-4 days.
We used papadums this time but you can use anything - from crusty bread to crudités.


Chicken Couscous Salad

Chicken Couscous Salad
Ingredients:
4 chicken breasts, chopped in cubes
3 c. chicken broth
1 1/2 c. couscous
1 tbsp. chopped fresh parsley
1/2 tsp. thyme
2-3 c. green peas
1/2 green pepper, diced
2 tbsp. raisins
2 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. curry powder
Pinch of ground black pepper
Pinch of red pepper flakes
1/4 c. chopped nuts

Method:
Cook the chopped chiken.
Boil the broth and add the couscous, parsley, and thyme and cook the mixture for 30 seconds. Remove the pan from the heat, cover it and let the couscous stand for 5 minutes.
Steam the peas until just tender and place in a large bowl, add the green pepper, chicken and raisins. Pour the hot couscous over the chicken.
In a separate bowl, combine the lemon juice, curry, oil, black and red pepper. Pour this mixture over the couscous mixture and refrigerate for 1 hour. Sprinkle the salad with nuts before serving.


Spiced Basmati Pilaf

Spiced Basmati Pilaf


Ingredients:
a round casserole dish
250 grams of basmati rice
3 tablespoons of ghee
1 large onion, finely chopped
1 bay leaf
2 cinnamon sticks
5 cardamom pods
Finely pared lemon zest, in pieces
1 sprig of thyme
2 star anise
2 cloves
500 ml of chicken stock or water
Salt and freshly ground black pepper, to taste

Directions:
Preheat your oven to 180 degrees Celsius. Rinse the rice until the water runs clear to remove excess starch. Make a cartouche by cutting a circle, slightly larger than your casserole dish, out of greaseproof paper. Cut a small hole in the center to create a vent for steam.
Melt your ghee on medium heat in a flameproof casserole dish and sauté the onions for approximately five minutes until softened. Add the rice and stir to combine. Add the herbs, spices and lemon and cook for a minute until aromatic.
Boil your stock or water then pour into the rice along with the salt and pepper. Cover with the cartouche, pressing down to turn the edges up and create a neat fit. Make sure the vent is visible. There is no need for a lid.
Bake in the preheated oven for 25 minutes. Remove from the oven and allow to stand for 5 minutes before removing the cartouche. Fork through the remaining tablespoon of ghee until the rice grains are fluffy and separate. Serve.



Baja Mexican Fish Tacos

Baja Mexican Fish Tacos
Ingredients:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1/2 cup taco seasoning
1 kilo fish fillet, cut into 1 inch pieces
2 tablespoons olive oil
3 tablespoons lemon juice
6 whole wheat tortillas
1/4 cup chopped cabbage
1/4 cup chopped tomatoes
1 lime juice

Directions:
1.Combine sour cream, mayo, cilantro, lime juice, and 2 tablespoons seasoning in a bowl. Mix well and set aside.
2.Combine fish, oil, lemon and the rest of the seasoning in a bowl.
pour into a pan and cook , stirring often, over medium heat for 4-8 minutes.
3.Fill tortillas with fish, cilantro sauce, tomato, and cabbage.
*If desired add more lime juice on top of your taco!



Mini Chicken Skewers

Mini Chicken Skewers

Ingredients:
4 chicken breasts
3 tablespoons of olive oil
1 red pepper, cubed
3/4 of a medium-sized onion, cubed
1 teaspoon of rosemary
1.5 teaspoon of thyme
1/2 teaspoon of dried parsley
1/2 teaspoon of black pepper
1.5 teaspoon of salt
1.5 tablespoon of lemon juice
Mini wooden skewers


Directions:
I marinated the chicken for an hour but you're welcome to marinate it for longer. 
Put your thyme, rosemary, parsley, salt and pepper in a bowl and combine. Add the oil and lemon juice to your mixture and whisk lightly with a fork. Pour it all over your chicken, which should be cubed into small cubes. Isn't it awkward when you use the same word often in a sentence? Toss the chicken in the marinade until it's all coated. Slippery stuff.
Get your skewers and start threading, alternating the pepper, onion and chicken. Pour some olive oil into a large pan, or a small pan, but you'll take so much longer, which just gets boring and then you end up smelling of chicken a little too much. Place it over medium heat. Cook on each side for 5-7 minutes. Take it off the stove and get excited. Whee! Eat! Double whee!





Honey-pepper Banana Roll

Honey-pepper Banana Roll
By: Sarah Khanna
Ingredients:
3 ripe bananas
2 tablespoons of brown sugar
12 spring roll wrappers
Vegetable oil, for deep-frying

to dip:
1/2 tablespoon of honey, per roll
1/2 a teaspoon of ground Indonesian long pepper
1 teaspoon of ground black pepper per roll


Directons:
Peel the bananas and split them down the middle. Cut lengthwise down every half. Place each banana slice on an individual large spring roll wrapper (21.5x21.5cm). Sprinkle the banana with some sugar. Fold the top of the wrapper over the banana then fold the right and left sides and roll until the wrapper is tight and closed. Moisten the top flap with water to seal. Heat your oil over medium heat. Deep fry until golden brown. Drizzle with honey and black pepper. Serve hot.



Black Pepper Steak Sauce

Black Pepper Steak Sauce
Ingredients:
pan drippings of cooked meat
3 tablespoons flour
3 tablespoons butter
2 1/2 cups milk or cream
1/2 cups water
pepper , to taste, whole pepper if you have it


Directions:
1. Cook meat or chicken ( This step is not required to make the sauce, but if you want to incorporate pan drippings in your recipe and serve your sauce over meat, you will want to broil or fry your meat first, tastes much better! )
2. In a medium pot or large skillet over medium heat, using a whisk, add flour to pan drippings and butter. Whisk well, removing lumps.
4. Cook base until bubbly over medium heat, stirring constantly. You may not want your sauce to be very brown,about one minute.
5. Slowly add milk or cream, water, and pepper, stirring constantly with your whisk or fork. Cook for about a minute over medium heat, still stirring constantly with a whisk or fork.
6. Remove your black pepper sauce from heat to cool and thicken for about five minutes.
8. Serve over your grilled meat or chicken.









Meat Shawarma

Meat Shawarma
Ingredients
• 1kg lean beef (julienne)
• 3 cloves garlic (minced)
• ½ white onion (minced)
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground sumac
• 1 teaspoon ground allspice
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 cup plain yogurt
• 1/8 cup white vinegar
• 1/8 cup lemon juice
• 2 tablespoons fresh coriander (chopped)

Method
1. Mix all the ingredients together in a bowl and put in the fridge to marinate for a minimum of 1 hour and a maximum of overnight
2. Drain and discard any excess marinade
3. Heat an oven broiler to high
4. Spread the meat evenly in a single layer on an ovenproof pan
5. Set 4-6 inches under the broiler flame and broil until cooked through
6. Stir halfway through to cook evenly
7. Mix with fresh coriander
8. Serve inside your favourite bread with your choice of garnishes

Preparation time: 20 min
Cooking time: 10 min
Serves: 8


Senin, 04 Maret 2013

KUE COKELAT





 

Pai yang menjadi kudapan kali ini tak hanya menghadirkan renyahnya kulitnya saja tapi juga menyumbangkan rasa yang istimewa dari isinya. Isi yang terbuat dari campuran susu cair, selai kacang chunky yang gurih juga cokelat masak pekat yang manis dan legit. Rasa dari gurihnya kacang dan manisnya cokelat memyatu dengan apik dalam satu sajian yang sempurna.


Bahan-bahan/bumbu-bumbu:

Bahan Kulit:
75 gram margarin
25 gram gula tepung
1 kuning telur
50 gram kacang tanah, haluskan, ayak
100 gram tepung terigu protein sedang
1 sendok makan air es
1/2 sendok teh baking powder

Bahan Isi:
75 ml susu cair
30 gram selai kacang chunky
100 gram cokelat masak pekat, potong-potong

Cara membuat:
  1. Kulit, aduk bahan pai sampai berbutir. Gumpalkan. Simpan 15 menit dalam lemari es.
  2. Pipihkan di cetakan pai oval kecil yang dioles margarin. Tusuk-tusuk. Oven dengan api bawah suhu 170 derajat Celsius 15 menit sampai matang.
  3. Isi, panaskan susu cair. Tambahkan selai kacang dan potongan cokelat masak pekat. Aduk sampai larut.
  4. Tuang ke dalam pai. Bekukan.



Untuk 12 buah













PIE MANGGA SEGAR




 

Saat musim buah mangga ada baiknya kita manfaatkan untuk membuat kudapan yang cantik dan menarik serta nikmat tentunya. Manggo and almond pie seperti ini sangat pas untuk Anda coba. Pasti banyak sahabat atau kerabat yang memuji hasil buatan Anda ini. Berkreasi yuk....!


Bahan-bahan/bumbu-bumbu:

Bahan Kulit:
125 gram mentega tawar dingin
50 gram gula tepung
1/4 sendok teh garam
2 kuning telur
250 gram tepung terigu protein sedang
1/2 sendok makan air es

Bahan Isi:
100 gram mentega tawar dingin
50 gram gula pasir
1/4 sendok teh garam
2 kuning telur
1/4 sendok teh almond pasta
100 gram mangga indramayu, blender halus
150 gram almond bubuk
50 gram tepung terigu protein sedang
100 gram mangga indramayu, potong kotak kecil

Bahan Hiasan:
150 gram krim kocok

Cara membuat:
  1. Kulit, campur mentega tawar dingin, gula tepung, garam, kuning telur, tepung terigu, dan air es. Aduk sampai berbutir. Gumpalkan dan dinginkan 20 menit dalam lemari es.
  2. Pipihkan adonan di cetakan pie bulat kecil bergerigi. Tusuk-tusuk dengan tusuk gigi.
  3. Oven dengan api bawah suhu 170 derajat Celcius 10 menit sampai setengah matang. Dinginkan.
  4. Isi, kocok mentega tawar dingin, gula pasir, dan garam asal rata. Masukkan kuning telur, almond pasta, dan blenderan mangga. Kocok rata.
  5. Tambahkan almond bubuk dan tepung terigu sambil dikocok rata. Masukkan potongan mangga. Aduk rata.
  6. Masukkan adonan ke dalam kulit pie yang sudah dipanggang setengah matang.
  7. Oven dengan api bawah suhu 180 derajat Celcius 15 menit sampai matang. Dinginkan.
  8. Hias dengan kocokan krim dan irisan mangga di atasnya.


Untuk 22 buah






KUE KENARI YUMMY




 

Siapa yang tak kenal dengan kue pai? Kue cantik dengan kulitnya yang renyah dan diisi dengan kenari pasti disukai banyak orang. Anda tentu juga penasaran bagaimana rasanya bukan? Nah, tak perlu berlama-lama langsung saja dicoba sajian yang istimewa ini.


Bahan-bahan/bumbu-bumbu:

Bahan Kulit Pai:
200 gram margarin
85 gram gula tepung
1/2 sendok teh garam
2 kuning telur
1/2 sendok teh pasta vanilla
300 gram tepung terigu protein sedang
20 gram maizena
1 sendok makan air es

Bahan Kue Kenari:
250 gram margarin
100 gram gula pasir
1/2 sendok teh garam
2 kuning telur
2 butir telur
1/2 sendok teh pasta vanilla
75 ml susu cair
100 gram tepung terigu protein sedang
25 gram tepung sagu
20 gram susu bubuk
200 gram kenari, disangrai, diblender halus
100 gram kismis, dibelah dua
35 gram kenari, dicincang kasar

Cara membuat:
  1. Kulit, campur margarin, gula tepung, garam, kuning telur, pasta vanila, tepung terigu, maizena, dan air es. Aduk sampai berbutir. Gumpalkan dan dinginkan 20 menit dalam lemari es.
  2. Pipihkan adonan di cetakan pai diameter 22 cm tinggi 4 cm. Tusuk –tusuk dengan tusuk gigi.
  3. Oven dengan api bawah suhu 170 derajat Celcius 10 menit sampai setengah matang. Dinginkan.
  4. Kue kenari, kocok margarin, gula pasir, dan garam sampai lembut. Masukkan campuran telur, pasta vanila, dan susu cair bergantian dengan campuran tepung terigu, tepung sagu, dan susu bubuk sambil diayak dan dikocok rata.
  5. Tambahkan kenari bubuk dan kismis. Aduk rata.
  6. Masukkan adonan ke dalam kulit pai yang sudah dipanggang setengah matang. Taburkan kenari cincang.
  7. Oven dengan api bawah suhu 180 derajat Celcius 30 menit sampai matang. Dinginkan.


Untuk 16 potong





PIE NANAS




 

Natal adalah moment yang penting untuk berkumpul dengan keluarga, apalagi dengan menyediakan berbagai makanan. Nah hidangan yang ini dapat Anda contoh untuk disajikan pada keluarga Anda. Selamat mencoba!

Bahan Pie:

100 Gram Mentega Tawar Dingin, Potong-potong Kecil

75 Gram Gula Tepung

1/4 Sendok Teh Garam

3 Kuning Telur

160 Gram Tepung Terigu Protein Sedang

75 Gram Susu Bubuk

3/4 Sendok Teh Baking Powder

1 Sendok Makan Air Es

Bahan Isi:

1 Buah (450 Gram) Nanas, Potong-potong Kipas

50 Gram Ceri Merah, Belah 4 Bagian

50 Gram Ceri Hijau, Belah 4 Bagian

100 Gram Gula Pasir

1/4 Sendok Teh Garam

2 Tangkai Cengkeh

2 Cm Kayumanis

1 Sendok Teh Air Jeruk Lemon

1 Sendok Teh Kulit Jeruk Lemon

Bahan Olesan:

2 Kuning Telur

1 Sendok Teh Krim Kental

Cara membuat:
  1. Campur mentega tawar dingin, gula tepung, garam, kuning telur, tepung terigu, susu bubuk, baking powder, dan air es. Uleni dengan ujung jari hingga rata dan dapat dibentuk. Diamkan 30 menit dalam lemari es.
  2. Giling adonan setebal 1/2 cm. Masukkan dalam cetakkan pie bergerigi diameter 22 cm tinggi 3 cm. Ratakan. Lapisi dengan kertas minyak. Masukkan kacang hijau ke atasnya sebagai pemberat. Oven dengan api bawah suhu 170 derajat Celsius 20 menit hingga setengah matang. Buang pemberat. Sisihkan.
  3. Isi, campur nanas, ceri merah, ceri hijau, gula pasir, garam, cengkeh, dan kayumanis. Masak hingga kental. Masukkan air jeruk lemon dan kulit jeruk lemon. Aduk rata. Dinginkan.
  4. Masukkan dalam kulit pie. Tutup dengan sisa adonan kulit. Beri motif . Kerat-kerat jajaran genjang tidak putus.
  5. Oven dengan api bawah suhu 170 derajat Celsius 20 menit hingga setengah matang. Keluarkan. Oles dengan olesan. Oven lagi dengan api bawah suhu 170 derajat Celsius 10 menit hingga matang.


Untuk 12 potong









PIE FRUIT MIX






 

Pai dengan isi buah apel membuat hidangan ini semakin menarik untuk disajikan, keluarga Anda pasti senang dengan menu ini. Untuk membuatnya pun tidak rumit. Selamat mencoba!

Bahan Kulit Pai:
185 gram margarin
1/4 sendok teh garam
55 gram gula tepung
2 kuning telur
300 gram tepung terigu protein sedang
45 gram susu bubuk
1/2 sendok teh baking powder
1 sendok makan air es

Bahan Isi:
200 gram apel, kupas, dipotong-potong
250 ml jus apel siap pakai(mis, buahvita)
50 gram gula pasir
1 1/2 sendok makan maizena dan 2 sendok makan air, dilarutkan untuk mengentalkan
100 gram fruit mix, potong-potong
1 sendok teh air jeruk nipis

Bahan Olesan:
1 kuning telur

Cara membuat:
  1. Isi, rendam apel di dalam jus apel. Campur dengan gula pasir. Masak sambil diaduk hingga setengah layu. Tambahkan larutan maizena. Masak hingga kental. Masukkan fruit mix dan air jeruk nipis. Aduk rata. Dinginkan.
  2. Pai, kocok margarin, garam, dan gula tepung 2 menit hingga lembut. Tambahkan kuning telur. Kocok rata. Masukkan tepung terigu dan susu bubuk sambil diayak dan diaduk rata. Tambahkan air es. Aduk berbutir. Dinginkan 30 menit dalam lemari es.
  3. Giling adonan. Masukkan dalam cetakan pai bulat polos diameter 20 cm. Tusuk-tusuk. Oven dengan api bawah suhu 170 derajat Celsius 15 menit hingga 1/2 matang. Dinginkan.
  4. Tuang isi. Tutup dengan sisa adonan pai. Kerat-kerat. Oleskan kuning telur. Plong bentuk apel kecil pada sisa adonan pai. Tata di pinggiran pai.
  5. Oven dengan api bawah suhu 170 derajat Celsius 25 menit hingga matang.


Untuk 12 potong





PIE APEL





 

Tak ada pai yang lebih terkenal dan popular ketimbang pai apel. Rasanya yang klasik memang mudah diterima lidah siapa saja, termasuk masyarakat kita. Pilih apel yang keras dan agak asam, pasti makin asyik.

Bahan Kulit:
150 gram mentega tawar dingin
1/4 sendok teh garam
50 gram gula tepung
300 gram tepung terigu protein sedang
1/2 sendok teh baking powder
2 kuning telur
2 sendok makan air dingin

Bahan Isi:
4 buah (600 gram) apel hijau, potong empat bagian, iris tipis
2 butir cengkeh
1/2 sendok teh kayumanis bubuk
75 gram gula pasir
1 sendok teh tepung terigu
1 sendok teh kulit jeruk lemon
2 sendok teh air jeruk lemon
50 gram kismis, masing-masing belah 2 bagian
2 sendok makan mentega

Bahan Olesan:
1 kuning telur, kocok lepas

Cara membuat:
  1. Isi, panaskan mentega. Masukkan apel, cengkeh, kayu manis, dan gula pasir. Aduk sampai layu. Tambahkan tepung terigu. Masak sampai kental.
  2. Masukkan kulit jeruk lemon, air jeruk lemon, dan kismis. Aduk rata. Sisihkan.
  3. Kulit, aduk mentega, garam, gula tepung, tepung terigu, baking powder, telur, dan air dingin sampai rata. Gumpalkan. Dinginkan 30 menit dalam lemari es.
  4. Giling adonan kulit setebal 1/2 cm.
  5. Letakkan di dasar loyang pai diameter 22 cm tinggi 3 cm. Dinginkan lagi 20 menit dalam lemari es.
  6. Tuang isi. Giling lagi sisa adonan.
  7. Tangkupkan di atas isi, rekatkan sisinya dengan air. Ratakan. Oles atasnya dengan kuning telur.
  8. Hias dengan sisa bahan kulit bentuk daun.
  9. Tempel di sisi paling luar kulit.
  10. Lubangi sedikit bagian tengahnya.
  11. Oven 45 menit dengan api bawah suhu 170 derajat Celcius sampai matang.


Untuk 16 potong








PIE APRICOT DAN KREAM KEJU





 

Bingung mau membuat hidangan saat Lebaran atau pun Natal. Kami mempunyai resep dan bahannya yang pasti cocok untuk anda coba dirumah. Selamat mencoba.

Bahan Kulit Pie:
100 gram mentega tawar dingin
1/4 sendok teh garam
30 gram gula tepung
1 kuning telur
150 gram tepung terigu protein sedang
30 gram susu bubuk
1/2 sendok makan air es

Bahan Isi:
300 gram cream cheese
50 gram gula tepung
1/4 sendok teh garam
1 butir telur
50 gram sour cream
1/2 sendok makan maizena
1/2 sendok teh air jeruk lemon
1 sendok teh kulit jeruk lemon

Bahan Topping:
1 kaleng aprikot, tiriskan
75 gram selai aprikot
6 sendok makan air
2 tetes pewarna kuning
20 gram almon slice, oven

Cara membuat:
  1. Aduk rata bahan pai sampai bergumpal. Dinginkan 15 menit dalam lemari es.
  2. Giling tipis adonan. Cetak di cetakan pai diameter 22 cm tinggi 21/2 cm. Tusuk – tusuk dengan garpu.
  3. Oven 20 menit dengan suhu 170 derajat Celcius sampai setengah matang. Dinginkan.
  4. Kocok cream cheese dan gula tepung dengan kecepatan rendah asal rata. Masukkan telur. Kocok rata.
  5. Masukkan telur, sour cream, maizena, kulit jeruk lemon, dan air jeruk lemon. Kocok perlahan.
  6. Tuang dalam pai.
  7. Oven 35 menit dengan suhu 150 derajat Celcius sampai matang.
  8. Tata aprikot di atas isi. Panaskan selai dan air. Tambahkan pewarna kuning. Aduk rata.
  9. Oles aprikot dengan campuran selai. Tabur sisi luarnya dengan almond.


Untuk 8 porsi