0194

tryyyyyyyyy..

0176

Bahan-bahan ( 20 cm )

• 1 cawan tepung kastad
• 1 cawan gula
• 1 cawan jagung dalam tin
• 5 cawan santan
• sedikit garam

Cara-cara

1. Blend jagung. Kemudian masukkan semua bahan-bahan di atas. Kacau sampai sebati
2. Masak di atas api yang sederhana. Sambil dikacau sehingga berkilat
3. Masukkan ke dalam loyang
4. Bolehlah dipotong apabila puding telah sejuk

0174

Bahan-bahan ( 4-8 )

• 500 ml Susu segar
• 8 keping Roti
• * 4 sudu besar Gula halus
• * 4 sudu besar Butter
• * 2 biji Telur
• * 1 sudu tea Esen vanilla
• * 1 sudu besar Tepung Jagung
• 2 sudu besar Kismis

cara-cara

susun roti dalam loyang dan rendam dengan susu selama 30 minit.

gaul rata bahan-bahan yang bertanda * dan masukkan kedalam loyang.

taburkan kismis diatan adunan tadi.

bakar pada suhu 180c selama 30 minit atau sehingga masak.

hidangkan bersama ice cream vanila.

vanilla sauce

• 1/2 cup sugar
• 3 tablespoons light brown sugar
• 1 tablespoon all-purpose flour
• Dash of ground nutmeg
• 1 large egg
• 2 tablespoons butter
• 1 1/4 cups whipping cream
• 1 tablespoon vanilla extract
• cara-cara

• Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature
  
• 

0173

Ingredients

• 1 3/4 cups sugar, divided
• 1/2 cup stick margarine, softened
• 1 teaspoon vanilla extract
• 6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups chopped peeled Rome apple (about 2 large)
• Cooking spray

Preparation

• Preheat oven to 350°.
• Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
• Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
• Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
• Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.

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main konda kondi sambil ber'macaroons'!!

you'll need..

team a

110gm ground almond

225gm icing sugar

(mix it well)

team b

4 eggs

50gm caster sugar

(mix it well till it whipping)

team c

mix the team a and b

add color to your team

bake it for about 10minutes in 150C

double up ur macaroons and put cream

then eat and finish it up!!

d-i-y

^___^

0155

again tortellini..^__^

Ingredients

Pasta dough 100g Plain Flour 1nos Whole Egg Pinch of salt 1ml Olive Oil Ingredients (Filling) 100g Asparagus 100g Button Mushrooms 10g Garlic Chopped 10g Shallot Chopped 50g Butter 1g Basil Salt & Black Pepper to taste

Method

For the pasta dough, combine all ingredients and mix well to form a smooth dough. Place in chiller to rest for 1 hour and roll out. Cut into circles using ring mould. Set aside For the filling, slice all vegetables. Sauté the garlic and shallots, and add in the vegetables. Add butter and season to taste. Add the basil and season to taste. Allow mixture to cool. Place mixture in center of the cut past. Fold into half like a half moon shape. Bring the 2 sharp points together to for your tortellini shapes. Boil in water for 5 minutes.

0154

with cheese or without cheese???yummy! gb!

Ingredients

12 tablespoons (1 1/2 sticks) salted butter, at room temperature (180 ml)
4 cloves garlic, minced
3/4 cup freshly grated Parmesan cheese (190ml)
5 tablespoons finely chopped fresh chives (75 ml)
Salt to taste
Freshly ground black pepper to taste
1 loaf French bread

Method

In a medium bowl combine room temperature butter and minced garlic. Add Parmesan cheese, chopped chives and season with salt and pepper. Mix well and set aside.

Using a serrated knife, cut the loaf of bread in half, like a book.

Sit the loaf on a large sheet of aluminium foil. Using a spatula, smear the butter mixture on both sides of each bread slice. Sprinkle with cheese. Wrap the bread tightly in the aluminium foil and let sit at room temperature for 30 minutes - allowing the garlic butter to sink into the bread.

Prepare the barbecue for indirect grilling. Heat one side of the barbecue to medium heat- 300°F/150°C. Oil the grill. Place the garlic bread on the side of the barbecue that is turned off. Let warm on the grill for 10 minutes.

Serve the garlic bread hot off the grill. The bread should be warm and the cheese melted.

0153

Ingredients

Vanilla Sugar

* 1 vanilla bean
* 2 cups sugar

Crème Br�lée

* 3 cups whipping cream
* 2 vanilla bean
* 8 egg yolk
* 1/2 cup vanilla sugar or 1/2 cup regular sugar
* dash of salt

Mini Sugar Cookies

* 1/2 cup unsalted butter, room temperature
* 1 1/4 cups sugar
* 1 egg
* 3 tbsp milk
* 1 tsp vanilla extract
* 2 cups all purpose flour
* 2 tsp cream of tartar
* 1 tsp baking soda
* dash salt
* 4 tbsp sugar, for coating

Method

Vanilla Sugar

1. Put vanilla bean in sugar and leave for two weeks.

Crème Br�lée

1. Heat cream with the scraped seeds from vanilla beans and add pods to the cream until just below a simmer.
2. In a mixer fitted with the whisk attachment (or with an electric mixer), whip egg yolks, vanilla sugar and salt until pale and thick. With mixer on low speed, pour hot cream (with pods removed) into egg mixture, stopping to scrape down sides occasionally.
3. Strain and chill completely. Brulee mix can be made up to 2 days in advance.
4. Preheat oven to 350 F.
5. Place 6 ramekins (or flatter brulee dishes) in a pan with at least an 1 1/2-inch lip. Open oven door and place pan on door. Give brulee mix a stir and pour into cups. Pour boiling water around cups to come up halfway to the ramekins.
6. Bake brulees for 45-55 minutes, until they no longer jiggle when tapped. Remove from water bath and chill for at least 3 hours before serving.
7. To serve, heat oven on broil. Sprinkle tops of custards with vanilla sugar and broil for 1 minute or use a butane kitchen torch.

Mini Sugar Cookies

1. Preheat oven to 350 F.
2. Cream together butter and 1 1/4 c sugar. Stir in egg, milk and vanilla.
3. Sift together flour, cream of tartar, baking soda and salt and stir in.
4. Shape small teaspoonfuls of cookie dough into balls and roll in sugar.
5. Place on a greased baking sheet and press down with palm of your hand.
6. Bake for 15 minutes and remove from pan to cool.

To Assemble

1. Serve immediately after the brulee comes out from under the broiler with cookies on the side.

0094

Macaroons:

1/2 cup blanched whole almonds
1 3/4 cups confectioners' sugar
3 tablespoons unsweetened cocoa powder
3 Large egg whites
Pinch of salt
2 teaspoons granulated sugar

Filling

1/2 cup heavy (whipping) cream
2 tablespoons unsweetened cocoa powder
5 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, at room temperature

Makes about 4 dozen cookies

Position a rack in the middle of the oven and preheat the oven to 400°F. Line 2 Large baking sheets with parchment paper.

To make the macaroons: Pulse the almonds with 1 cup of the confectioners' sugar in a food processor until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners' sugar and pulse until well blended.

Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold in thealmond mixture.

Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch.

Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)

To make the filling: Bring the cream lust to a boil in a medium saucepan over high heat. Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth. Let coot to room temperature, then refrigerate, covered, for at least 30 minutes, or until the filling is firm enough to hold its shape when spread.

If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat-side down, pressing together gently to form sandwiches. (The cookies can be stored in layers separated by wax paper in an airtight container in the refrigerator for up to 2 days.)

have fun!!!!

0089

isi kandungan:kek batik

1 bungkus (350g) biskut marie
Setengah buku butter
2 biji telur
1 cwn serbuk koko
1/2 cwn milo
1 cwn air
3/4 cwn gula

Cara-cara

1. patah2kan biskut
2. dalam periuk, campurkan koko,milo,air,gula. Dengan api sederhana, kacaukan sampai semua dah larut
3. masukkan butter,kacau sampai butter cair
4. kecilkan api, masukkan telur..kacau sampai agak2 pekat (lbh kurang 30 saat).padamkan api
5. masukkan pula biskut yg dah dipatahkan tadi.kacaukan sampai semua biskut dh di selaputi cokelat.(sukatan biskut terpulang pd citarasa. kalo nak byk cokelat gune sket je
6. masukkan dlm loyang..tekan2 sket bg padat.simpan dlm peti sejuk sebelum dipotong dan dihidang

0077

pernah dengar gula hangus x???hmmm..itu nama saintifik dia..slalunya org panggil 'caramel'..ummmmppphhhhhhh..sedappp..slalu nampak kt pasar malam..tp x best..bt sndri lg best..try lah..lg pun senang je..

caramel:
10 biji telur
1 tin susu pekat manis
1 1/2 air(guna tin susu pekat tadi)
1 camca esen vanilla
1 sudu teh tepung kastard(klu xde replace dgn tpg jgg)

how to make it???
1.meltkan gula sehingga warna gold.
2.curahkan air.
3.curahkan dalam loyang(better dah sejuk)
4.curahkan adunan caramel.
5.kukuslah dengan selamat.
6.gud luck!!!

hidangan utk 6 ke 9 org

0076

it's saturday

3 eggs
2 teaspoons butter or margarine
1/2 cup shredded Cheddar cheese
1 onion chopped
2 tomatoes
1 capsicum chopped
5 olive
Salt and pepper
bread
and
cup of tea

(serve for 3)nyum..nyum...

0061

homeMade

>___< pkah chan..!!!hahahaaa...sy dah buat...mana onigiri saya???cpt333...

0054

Ingredients
For the base
250 g digestive biscuits
150 g butter, melted
3 tablespoons caster sugar

For the filling
225 g caster sugar
2 tablespoons cornflour
750 g full fat soft cream cheese (like Philadelphia)
6 egg yolks
2 teaspoons vanilla extract
150 ml heavy cream
150 ml sour cream
1 lemon, zest of, grated
1/2 teaspoon salt
6 egg whites

To serve
icing sugar
raspberries or blackberry
Change Measurements: US | Metric


Directions
1 Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
2 Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
3 Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
4 Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
5 Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.
6 Serve chilled, dusted with icing sugar and decorated with berries.

0051

cake(steam)
1 cawan tepung gandum
1/2 cawan cocoa powder(van houten)
1 tea spoon baking powder
1 fresh milk chocolate(250ml)
2 eggs
1 cawan caster sugar
1/2 cawan butter
3 sudu besar susu pekat
1/4 cawan minyak masak(but corn oil not palm)

topping(double boil)
3 sudu besar susu pekat
2 sudu besar butter
2 sudu besar fresh milk
1/4 cup of cocoa powder

how to make...
1.telur,gula n butter mix kan smpi kembang...pastu letak esen vanilla
2.tepung,coca powder n baking powder mix kan jgk...
3.masukkan adunan yg telur tu kedlm adunan tepung..slow2...n mixkan dia..
4.masukkan fresh milk ,susu pekat dgn corn oil..gaul sebati..
5.sapukan corn oil kt dlm loyang..then tuangkan semua mixture tadi dlm loyang..tutup loyang menggunakn aluminium foil...kukus slama 45min...
6.topping tu...campurkan semua bahan dia...then double boilkan...lepastu..curah kt ats cake td..

selamat mencuba..

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