Cranberry Orange Muffins

Cranberry Orange 

Muffins 

 NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!

Ingredients

2 cups flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt 

1 cup cranberries 

1 egg

3/4 cup orange juice . 180 ml (3/4 cup) orange juice

1/4 cup melted coconut oil  60ml

1 teaspoon grated orange zest 

Instructions

Preheat oven to 400º.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

Stir in cranberries.

In a small bowl, beat egg, orange juice, melted coconut oil, and grated orange zest. 

Add wet mixture to dry ingredients, stir to combine until it is just moistened. 

Spray muffin tin with PAM and spoon mixture into tin until 3/4 full.

Bake for 15-20 minutes until lightly browned.

Remove and serve! :)

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                       

                    

Apple Turnover

Apple Turnover

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!

 Ingredients:

For home-made apple sauce

6 apples, peeled, core removed and quartered

75g/2½oz soft light brown sugar

1 tsp ground cinnamon

1 tsp ground ginger

1 lemon, zest only

knob of butter

For the pastry:

plain flour, for dusting

500g/1lb 2oz puff pastry

1 medium free-range egg

icing sugar, for dusting

 

Preparation method

Line a large baking sheet with parchment paper and set aside.

To make apple sauce, roughly chop the apples into bite-sized pieces. Put them in a large saucepan with the sugar, cinnamon, ginger and three tablespoons of water. Stir together well, cover with a lid and put on a low heat to cook for about eight minutes. Then give it a stir and cook for another 8-10 minutes, or until the apples are soft but not too mushy.

Remove the apple sauce from the heat. Finely grate the zest from the lemon over to taste, stir in the knob of butter (this balances out the acidity in the apples nicely) and leave to cool completely.

You can use a 800g/1lb 12oz jar of readymade apple sauce instead. Just empty it into a medium bowl and finely grate the lemon zest over. Add the cinnamon and ginger, stir everything well to combine and set aside. (You shouldn’t need the sugar.)

 

Dust some flour onto the work surface and roll the pastry out to a 40cm/16in square. Keep the pastry moving around as you roll, so it does not stick, adding more flour underneath if need be. The pastry will be really nice and thin. Then cut out eight 10cmx20cm/4inx8in rectangles and arrange them on the lined baking sheet.

Crack the egg into a mug, whisk it lightly and then using a pastry brush, brush a 1cm/½in border around the edge of each pastry rectangle (and hang on to the remaining egg for later). Then put a couple of big dollops of apple sauce on one half of each rectangle (inside the border). Stuff as much of the apple sauce as you can inside the pastries otherwise they won’t look nice and plump when they are cooked. Then fold the other half of the pastry over the apple and use your fingers to press the edges down to seal. Press in nice and tight to the apple so everything is snug and cosy.

 

Place the pies in the freezer for 10 minutes to firm up (or the fridge will do just fine if you have double that time to spare).

Preheat the oven to 200C/400F/Gas 6.

Brush the chilled pies liberally with the remaining egg and mark the top of the pastries with a sharp knife. I like to do the outline of an apple. Put them in the oven for about 25 minutes until crisp and golden brown.

Leave to cool a bit before eating (that apple gets super hot). I really love to eat these while they are nice and warm, but they are very tasty served cool, too. Either way, give a little sift of icing sugar over them before tucking in. Oh and they are delicious with a little softly whipped cream,or  ice cream . 

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                             

                                              

Apam Tepung Gamdum

Apam Tepung Gamdum

Resepi blh tgk kat sini ya.. http://ady-adygreatsword.blogspot.sg/2013/11/apam-marble-tepung-gandum.html gula tu ady tukar ke Brown sugar...

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                            
                        

Lamb Madghout

Lamb Madghout

 Resepi by: Lydia Honey

Ingredients:

A)- spice

1 biji fresh tomato-di dadu kecil

Sebiji bawang besar- di dadu kecil

1 biji cili hijau- tak boh tak de(jgn dipotong boh sebiji)

2 helai bay leaves*

Kulit kayu manis*

5 kuntum bunga cengkih*

1/4 tsp loomy powder*

1/4 tsp black pepper powder*

1/2 tsp arab mix spice*

1/2 tsp garlic powder*

1/4 tsp cumin powder*

A pinch of turmeric powder*

5-7 biji cardamom pods *

1/4 cawan minyak

Air secukupnya untuk merebus daging

Garam secukupnya 

B)- 500g lamb with bone- cut to big chunk.. Biarkan dengan lemak sikit.

C)-2 cups basmathi-cuci bersih dan rendam 1/2 jam dengan air garam dan toskan

D)- Sebiji kentang- medium size, kupas kulit, di potong besar dan gorengkan sehingga golden brown.(lagi bagus kalau dapat beberapa biji kentang yang kecik comel sebesar rambutan.. Gorengkan sebiji2)

Panaskan minyak dalam pressure cooker, tumiskan sedikit bawang besar sehingga naik bau(sekadar transparent kaler jer ok) dan masukkan bahan bertanda dan tumiskan sebentar sehingga naik bau.

Bila spice dah naik bau Masukkan fresh tomato dan gorengkan sebentar sehingga lembut dan hancur.

Masukkan lamb dan gorengkan bersama tomato dan spices, balik2kan di kedua bahagian sehingga golden brown dan masukkan air.

Tutup periuk dan renehkan sehingga daging empuk lebih kurang 30 minit(ikut lamb yg u oll brli gak yer), masukkan garam, renehkan sebentar dan off kan api.

Asingkan air rebusan dan lamb.

Biarkan lamb di dasar periuk, add kan kentang yang di goreng, cili hijau, last layer taburkan basmathi menutupi periuk dan add in -+ 3 cawan stock panas dan tutupkan periuk dengan penutupnya.

Masak nasik di atas api yang sederhana besar, bila dah hampir kering, cakar2 sikit permukaanya dengan garfu dan slow kan api, tanaklah sehingga nasik masak sepenuhnya.

Bila nasi dah masak, biarkan sebentar 5 minit baru di telangkupkan ke dalam pinggan hidangan.

Leraikan nasi slowly guna garfu je supaya nasi tak patah.

Taburkan di atasnya dengan fresh chopped coriander leaves jika suka dan sedia untuk di hidangkan.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                     

                                           

Moist Banana Cake

                             

Moist Banana Cake

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!

125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)

330g (1 1/2 cups) sugar

280g (1 very slightly rounded cup) very ripe, mashed banana

1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)

2 large eggs (we use eggs with a minimum weight of 59g)

100ml (1/3 cup + 1 tablespoon) buttermilk

225g (1 1/2 cups) self-raising flour

1/2 teaspoon bicarbonate of soda

 Preheat oven to 160 degrees Celsius fan-forced. If you don't have a fan-forced oven, preheat the oven to 180 degrees Celsius. 

Grease the side and base of a 22cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non-stick baking paper. 

Place butter, sugar, banana, vanilla and eggs in a food processor. 

Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine.  

Sift flour, salt (if using) and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined. 

Pour batter into prepared pan. 

Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean. 

Leave cake to cool on a wire rack.

               
                                      

Satay (goreng / bakar)

Satay

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!

Resepi Asal : KAK FIDA MyR

Bahan-bahan ( 10 orang )

1 kilo daging kambing/lembu/ayam - cuci dan tos, dipotong nipis dan kecil.

150 g gula pasir

100 g gula merah

100 g madu, 2 sk garam

Bahan berikut hendaklah dikisar tapi jgn terlalu halus :-

3 sb ketumbar biji - sangar

2 sk jintan halus - sangar

1 sb lada sulah biji

6 ulas bawang putih

1/2 jari halia

2 hiris lengkuas

4 batang serai - hiris

1/2 jari kunyit hidup

 Cara-cara 

 Gaulkan bahan2 kisar pd daging bersama gula,garam dan madu hingga rata dan perap 1 jam atau boleh disimpan dlm petisejuk semalaman.

 Panaskan minyak secukupnya dan goreng daging hingga empuk.Masukkan 1/2 senduk lagi minyak dan goreng lagi hingga kering(saya biarkan naik minyak dan basah2 sedikit).

 Hidangkan dgn kuah,timun,ketupat dan bawang 

Kuah Satay RESEPI : KAK Nuridah  

Bahan-bahan ( untuk seberapa banyak satay yg ada )

 300 g kacang tanah - sangar dan kisar kasar

 100 g gula pasir - Nur agak-agak aja

 150 g gula merah - Nur tak letak

 40 g asam jawa

 1 sk garam dan 1 sk kunyit serbuk

 2 biji buah keras*

 1 sb ketumbar biji - sangar*

 1 sk jintan kasar - sangar *

 1 sk jintan halus - sangar *

 2 hiris lengkuas *

 2 hiris halia muda *

 20 tangkai cili kering *

 7 ulas bawang merah *

 5 ulas bawang putih *

 7 batang serai - hiris *

 20 g udang kering *

 1 cawan minyak masak

 Cara-cara 

 Satukan gula merah dan asam jawa,diramas dgn secukup air utk mendapatkan 500 g air asam, bancuh kacang tanah kisar dan gaul rata.

 Kisar halus bahan2 bertanda *

 Panaskan minyak di dlm periuk dan tumis bahan kisar hingga garing dan masukkan gula,garamdankunyit serbuk dan kacau rata.

 Masukkan bancuhan air asam dan kacang tadi ke dlm bahan yg ditumis. Masak atas api perlahan hingga keluar minyaknya.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                        

Lepat Kacang

   

Lepat Kacang

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!

Bahan-bahan Lepat Kacang:-

daun janur

1  kg beras pulut

1 1/2 biji kelapa parut muda - yg putih

400g black eyed beans- direndam semalam

Garam secukup rasa         

Cara membuatnya:-

cuci beras pulut dan toskan hingga air betul-betul kering, dan gaulkan dengan kelapa parut , black eyed beans serta garam.

(GAMBAR GOOGLE)

 Ambil daun janur  dan  lipat seperti dalam gambar tu

Masukkan campuran beras pulut dan dan ikat dgn tali rafia.

Rebus dalam air mendidih selama 4 jam.       

                          

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes w/ Cream Cheese Frosting

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool AND it's illegal!

Ingredients

Cupcake Ingredients:

2 1/2 cups sifted cake flour (not all-purpose flour)

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

2 oz. red food coloring (two bottles)

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

Cream Cheese Frosting Ingredients:

1 lb (2 blocks) cream cheese (not softened)

1 stick (1/2 cup) butter, at room temperature

1 Tbsp. vanilla extract

4 cups powdered sugar, sifted

 

Method

To Make Cupcakes:

Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers.

Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

 

In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are about 3/4 full. (I like to use an ice-cream scoop for this!) Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake! 

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. 

To Make Frosting: 

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

See you soon!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com