Raspberry Cheese Tart

                       

                Raspberry Cheese Tart                    Tart Crust / Shell

 Bahan-bahan :

 170gm marjerin

 50gm gula aising

 1 biji telur Gred C

 290gm tepung gandum

 1 sudu kecil esen vanilla

Cara-cara :

Pukul marjerin dan gula dengan menggunakan senduk kayu. Jangan putar lama sangat.

Masukkan telur dan esen vanilla. Putar lagi dengan senduk kayu.

Masukkan tepung sedikit demi sedikit. Uli hingga menjadi doh yang lembut. Kuantiti tepung bergantung kepada kelembutan doh.

Ambil sedikit adunan dan tekan ke dalam acuan tat. Cucuk dengan garfu sebelum dibakar.

Bakar pada suhu 170oC sehingga masak.

Nota :

 Jika guna telur Gred B, buang sedikit putih telurnya untuk mengelakkan crust menjadi keras sangat.

Cream Cheese Filling 

Bahan-bahan :

 250gm cream cheese

 50gm gula kastor / gula halus

 1 biji telur Saiz B

 ½ sudu teh esen vanilla / esen lemon

Cara-cara :

Putar cream cheese dan gula hingga berkrim.

Masukkan telur dan esen vanilla. Putar lagi.

Masukkan filling ke dalam kulit tat.

Tuang cream cheese ke atasnya. Bakar selama 5 minit pada suhu 170oC. Sentuh cream dengan hujung jari. Jika tidak melekat, maknanya telah masak. Jika tidak, bakar dalam seminit lagi.

Filling :

 Blueberry, strawberry, kiwi, oren, dll. 

Cara-cara ( rujuk gambar ) :

Tart crust yang sedia untuk dibakar.

 Tart crust yang telah siap dibakar dan disusun ke dalam loyang untuk proses seterusnya.

Isikan filling ke dasar crust. Lebih banyak filling..lebih sedap!

Picitkan adunan cream cheese filling ke atas filling tadi.

Untuk melorek, ambil sedikit adunan cream cheese dan titikkan dengan beberapa titik pewarna.

Kacau rata2 hingga mendapat warna yang diinginkan.

Dengan menggunakan pencungkil gigi, buat garis kecil2 di bahagian tepi.

Bilangan garis2 kecil tersebut mengikut citarasa sendiri (lebih banyak lebih cantik...)

Kemudian dengan menggunakan bahagian yang tajam, tarik daripada atas ke bawah untuk mendapatkan bentuk tersebut. 

Tips untuk dapatkan cistat yang gebu dan montok(mengikut pengalaman saya...) :

Jangan simpan cream cheese di tempat sejukbeku (frozen).

Keluarkan cream cheese 20 ~ 30 minit sebelum digunakan. JANGAN biarkan cream cheese mencapai ke suhu bilik.

Isi adunan cream cheese ke dalam piping bag untuk memudahkan proses mengisi adunan ke dalam crust.

Picitkan adunan hingga penuh...hingga sampai ke bahagian sisi crust.

Happy weekend ahead :)

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Thai Chicken Pizza / Homemade Pizza # 6

Thai Chicken Pizza

1 ball pizza dough Here

Olive oil, for brushing

 ¼ cup Thai chili sauce, plus extra for drizzling

 1 shallot, thinly sliced

 ½ large zucchini, thinly sliced

1 tsp. red pepper flakes

 1 cup shredded cooked chicken

2/3 cup shredded mozzarella cheese

3-4 tbsp. chopped peanuts

2 tbsp. minced fresh cilantro

2 tbsp. minced fresh basil 

To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone. Rollout the pizza doh into a 12-14 inch round.

Lightly brush the perimeter of the dough with olive oil. Spread the chili sauce over the crust in an even layer. Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. 

Remove from the ovenand let cool slightly. sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving..

I hope you smile today :)

Ady Greatsword Empire Kitchen Recipes,,

greatsword_blader@hotmail.com

                                                                                             

Puding Marble

                                   

Puding Marble
resepi: Rogayah IbrahimSINIBahan-bahannya

 Setengah tahil agar-agar kering

 4 cawan air

 12 sudu besar gula

 1 cawan susu cair

 Sebiji telur

 3 sudu besar tepung kastad

 2 sudu besar serbuk koko    

 Caranya

 Masak agar-agar dengan air hingga hancur.  Masukkan gula.  Bila mendidih bahagikan kepada dua bahagian.

 Bancuh kastad dengan susu dan telur.  Tapiskan.

 Masukkan ke dalam satu bahagian agar-agar tadi.  Masak hingga hampir pekat dan mendidih.  Angkat.

 Bancuh serbuk koko dengan sedikit air panas dan campurkan pada bahagian agar-agar yang satu lagi.  Ambil 2 senduk daripada adunan agar-agar kastad dan campurkan ke dalam adunan agar-agar koko tadi.  Masak hingga mendidih semula.  Masukkan adunan tersebuk secara berselang seli setiap senduk sehingga habis.  Boleh disejukkan dan dipotong bila beku.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                             

Roti Jala

Roti Jala

Bahan-Bahan

1 kg tepung gandum

300 ml susu cair (sejat)

950 - 1000 ml air +++

3 biji telur

3 sudu teh garam (atau ikut rasa)

sedikit pewarna kuning 

Cara

Semua bahan disatukan, kacau rata2 lalu ditapis.

Panaskan kuali leper, sapukan minyak sikit dan mulalah "merenjis' atau 'mengirai'. Sesekali sapukan minyak atas kuali tadi. Ambil dua keping roti renjis ini, tangkupkan dan lipat. 

KARI DAGING

BAHAN-BAHAN :

500 grm daging batang pinang

6 biji ubi kentang - potong atau 4

4 cawan santan pekat

1 peket rempah kari daging

2 sudu cili kisar

3 cm halia

3 biji bawang merah

2 ulas bawang putih

1 batang ( 3 cm) kulit kayu manis

1 biji bunga cengkih

3 biji bunga lawang

Garam secukup rasa

Tak perlu guna cili kisar kalau tak mau kari jadi pedas.

CARA MEMASAK :

Bersihkan daging dan potong kecil-kecil , kupas semua ubi kentang dan dipotong 4 . Kupas semua bawang , halia dan dimayang halus-halus.

Panaskan sedikit minyak dan tumis semua bawang , halia , kulit kayu manis + bunga lawang + bunga cengkih dan kacau sampai bawang layu . Kemudian bancuh rempah kari dengan sedikit air dan masukkan kedalam periuk . Masukkan juga cili giling dan kacau serta biar kan sampai rempah terbit minyak dan menjadi wangi . 

Masukkan santan dan daging , biarkan kuah mendidih baru la dimasukkan ubi kentang dan garam . Kacau kuah dan bila daging serta ubi kentang telah empuk baru la di tutup api dapur.

Have a lovely rest of the weekend and bye for now

                                                   

                                                                                    

Empire Neapolitan Cupcakes

Empire
Neapolitan Cupcakes

  For the Cupcakes:

1 stick unsalted butter, room temperature

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup whole milk

1/4 cup cocoa powder

 1/4 cup strawberry jam 

For the Frosting:

2 sticks butter, softened

 6 cups powdered sugar

 2 teaspoon vanilla extract

 2 Tablespoon heavy cream

 2 Tablespoon cocoa powder

 1 Tablespoon strawberry jam

pink colour 

Directions: for the cupcakes

1. Preheat oven to 350 degrees. Grease a standard 12-cup muffin pan, or use paper liners.

2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

3. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined.

4. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

5. Split the batter into thirds. Set aside one third of the mixture. For the second, beat in the cocoa powder. For the third, beat in the jam.

6. Drop some of each of the three colored batters into the cupcake liners. Swirl with a knife to create a marbled effect, if desired.

7. Bake until a toothpick inserted in center of a cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

To make the frostings, 

beat the butter until pale. Beat in the vanilla extract, then gradually beat in the powdered sugar and heavy cream, half at a time. Split into thirds and set aside one third of the frosting. Add cocoa powder to the second, and strawberry jam + pink colour to the third. Frost cupcakes as desired. 

Notes:

- To make the jam easier to combine with the batter and frosting, warm it in the microwave in a small bowl for 10-15 seconds.

 - Because the jam can make the pink cake batter a little more runny than the other two batters, you can always add a little extra flour to compensate for the extra liquid added. Along the same lines, you can add a little extra powdered sugar to the pink frosting as well.

See you soon!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                       

                              

Spaghetti with Crayfish and spicy tomato sauce

Spaghetti  with  Crayfish and spicy tomato sauce

Crayfish -Split Crayfish in half

1 can crushed tomatoes

 olive oil

 2 garlic cloves, peeled and sliced

 1 onion, peeled and thinly sliced

 salt

 freshly ground black pepper

 a scant pinch of crushed red pepper flakes

 a generous handful of Italian flat-leaf parsley, chopped

rosemary- fresh and finely chopped

 thin spaghetti

Gently warm about six tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add onion along with a generous pinch of salt, and cook until onion becomes a pale gold, stirring occasionally. It’s difficult to give a time estimation as all stoves are different. Add the garlic and cook until garlic takes on a little color. It’ll be a very slight change as the cloves go from pale white to a pale gold. You’ll know it’s at the right stage when the garlic begins to give off a pleasant aroma. At this point, add the crushed tomatoes, the red pepper flakes and a generous pinch of salt. Stir once or twice, then reduce heat to medium-low, partially cover and let simmer.

Meanwhile, prepare spaghetti according to package directions. Plan for 1/4 lb. of spaghetti per serving. Cook spaghetti, then drain.

When pasta is done, add Crayfish to the tomato sauce. Warm Crayfish through, about 1-2 minutes. Stir in a generous handful of chopped Italian flat-leaf parsley and rosemary. Taste for salt and pepper. Top each serving of spaghetti with sauce, then serve immediately. 

Tomato sauce can be made up to a day in advance. If you elect to go this route, cook the Crayfish prior to reheating the sauce. Prepare Crayfish  as instructed above. Warm tomato sauce until it’s re-heated thoroughly, then proceed as normal.

Happy Holiday..

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Tepung Pisang Goreng Rangup

Tepung Pisang Goreng Rangup

Resepi Asal : HAIRUL.COM

Sumber : KAK YATIE/Arah (TEPUNG PISANG GORENG RANGUP), BDARIA

Bahan-bahan:-

 2 cawan tepung beras

 1 cawan tepung gandum

 5 sudu besar santan pekat (santan kotak)

 1/2 sudu besar baking powder

 1/2 sudu kecil serbuk kunyit

 1 biji telur

 Air secukupnya

 2 sudu besar majerin yang telah dicairkan

 Garam secukup rasa 

Cara-caranya:-

 Masukkan semua bahan-bahan diatas kecuali majerin dan air.

 Masukkan air sedikit demi sedikit sehingga pekat

 Masukkan majerin cair dan kacau rata

Jika anda ingin melihat langkah secara bergambar dan detail berkenaan fungsi mengapa setiap bahan dimasukkan, sila ke SINI. Penulis blog ini berkongsi langkah demi langkah dan idea yang menarik untuk mempelbagaikan kegunaan tepung goreng pisang ini.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                

Rosemary Loaf Cake

Rosemary Loaf Cake

344 g all purpose flour

125 g cake flour

1 tbsp baking powder

1 tsp salt

226 g butter, soft

506 g caster sugar

45 g rosemary, fresh and finely chopped

1 1/2 tsp vanilla extract

3 eggs +1 egg white

236 ml whole milk

*will yield 2 loaves

Oven 350F. Butter and flour two 4 1/2 x 8 1/2 loaf pans.

Sift both flours, baking powder and salt together into a bowl. Set aside.

Combine butter, sugar, rosemary and vanilla in the bowl of a mixer. Beat until very light and fluffy, 5 minutes.

Add in the eggs and white one at a time. 

Mix in half the flour mix, then half the milk. Add in the remaining flour then the final milk. Mix only until combined.

Divide evenly into prepared pans.

Bake for 40-50 minutes until center is completely set.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Roasted Leg of Lamb with Vegetables

Roasted Leg of Lamb with Vegetables

1 (8 to 10-pound) leg of lamb, boned*, reserving bones

Kosher salt

8 sprigs rosemary, finely chopped (about 1/4 cup)

6 cloves garlic, thinly sliced

Extra-virgin olive oil

For the veggies:

1 red pepper- Cut the red peppers in half, remove the stem and seeds

4 carrots, cut on the diagonal

1 lemon, cut in 1/2

12 baby artichokes

2 bulbs fennel, cut into 1/4-inch slices

2 pounds red bliss potatoes, about 20, cut into quarters

10 whole garlic cloves

1/2 teaspoon crushed red pepper

Extra-virgin olive oil

Kosher salt

1  Beef Stock

1 bundle thyme, about 10 sprigs tied together with string

5 bay leaves

Directions 

 *Note: You might not feel comfortable buying a big piece of meat and then boning it out yourself. That's ok. Have your butcher do it, but keep the bone. You paid for it. Have the butcher separate the bones at the joints.

Preheat the oven to 425 degrees F. 

Cut the lamb into 2 equal halves and butterfly each half. Remove any huge gobs of fat. Don't try to get it all. Fat tastes good and adds lots of moisture. Sprinkle each piece of the meat generously with salt, chopped rosemary, and sliced garlic. Drizzle the meat with olive oil. Massage the salt, rosemary, garlic and oil into the lamb. Be sure to try and get the cracks and crevices filled with the yummy tasting stuff. Roll each piece of lamb and tie with butcher twine. Sprinkle generously with salt. Reserve while you prepare the veggies. 

 For the vegetables:

Fill a bowl with water and squeeze the lemon into the water and add the lemon halves as well. Remove the tough outer leaves of the artichokes; stop when you get to the healthy, fresh light green looking leaves. Trim off any dark green or brown on the stem as well. Cut the in half and add to bowl of lemon water.

Remove the artichokes from the water and add with the fennel, potatoes, carrot , red pepper  ,garlic and crushed red pepper to a large roasting pan. Drizzle with olive oil and sprinkle generously with salt. Add the beef stock thyme and bay leaves. 

                                     

Nestle the lamb bones in the veggie mixture and place the 2 lamb roasts on the bones.

Drizzle with olive oil and place in the preheated oven. Roast the lamb for about 20 minutes, or until brown. Baste with juices and turn the lamb over and brown on the other side for about 20 minutes. Turn the lamb back over and baste again with the juices. Rearrange the veggies if they begin to burn. Reduce the heat to 350 degrees F and roast for another 60 minutes. Baste the lamb occasionally during the cooking process and add water to the pan if the liquid reduces too much.

Remove the lamb from the oven and let rest for 15 to 20 minutes.

Carve the lamb as desired and serve with the veggies and pan juices.

Enjoy & Thanks for stopping by!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com