Western Menu

roasted chicken.. legs only

served with sweet peas and potatoes

and oso lamb chop.. all with black pepper sauce

Makaroni bakar

Cubaan kedua buat makaroni.. guna resepi dari blog sunkist79. mintak izin tuan punya kopipes resepi yaa..

cuma pakai lebih kurang 300gm makaroni

dapat 2 bekas.. byk gak

tp rasanya kalau sos lebih sikit dan tambah lg daging dan sosej lebih sedap, mcm yg sunkist79 buat tu nampak lebih cun kan? biasa la umi main agak2 je.. apa2pun mmg berbaloi sgt dan mendpt pujian.. (tak letak cili dan tomato sbb budak2 tak suka)

sekejap ja dah nak clear..

Bahan Pasta:
500 g pasta [makaroni/spiral/fennel] - umi buat separuh sj, dpt 2 bekas 2L dan 1.2L
2 s/b minyak
-
Bahan Inti:
500 g daging cincang - buat 250 g aje
1 labu bawang besar [potong dadu kecil]
1 ulas bawang putih [dicincang halus]
8 biji cendawan butang [hiris nipis]

sosej ayam - umi tambah
6 biji tomato [dadu kasar]
5 tangkai cili merah [racik kasar]
1 cawan tomato sos
1 cawan cili sos
1 s/b lada sulah
1 s/b oregano kering
3 s/b minyak
-
Bahan sos bechamel:
2 biji telur2 cawan susu cair1 kotak keju cheddar - diparut1/4 cwn mentegagaram & sedikit serbuk lada sulah4 sudu besar tepung
-
Cara-cara:
1. Pasta direbus dalam air mendideh dan garam sehingga lembut. Toskan dan gaulkan dengan minyak.
2. Panaskan kuali dan tumiskan bawang putih dan bawang besar sehingga wangi.
3. Masukkan daging kisar yg telah dileraikan. Kacau sehingga daging kelihatan masak.
4. Masukkan cendawan, sosej, cili merah, tomato, cili sos dan tomato sos. Kacau rata.
5. Masukkan lada sulah dan garam. Rasakan masinnya.
6. Bila dan masak masukkan bahan inti dalam mangkuk yg berisi pasta tadi.
7. Di dalam periuk lain, cairkan mentega. Masukkan susu & telur. Kacau sebati. Masukkan keju parut. Kemudian, masukkan tepung gandum untuk memekatkan sos. Taburkan sedikit garam & serbuk lada putih. Tutup api.
8. Di dalam mangkuk untuk membakar, tuang sedikit campuran makaroni tadi dan ratakan. Kemudian, tuangkan pula sos bechamel di atas makaroni tadi. Ratakan. Ulang teknik yg sama sehingga habis.
9. Pada lapisan atas, tuangkan lebihan sos bechamel tadi dan taburkan dgn lebihan keju parut. Taburkan dgn oregano kering.10. Panaskan oven pada suhu 350c dan bakar selama lebih kurang 15 minit atau sehingga keju bertukar warna keperangan.
11. Apabila sudah masak, biarkan lebih kurang 15 minit sebelum dihidangkan.

Muffin Coklat

ada sesiapa berminat?

silalah amik sorang satu..

ye.. jgn malu2.. jgn segan2.. :)

Classic Potato Gratin

before baking

the result :)

Recipe :

3 1/2 to 4 pounds baking potatoes, peeled and thinly sliced (umi gunakan 6-7 biji kentang US yg agak besar)

4 tablespoons butter, cut into small pieces, plus extra for the casserole

3 to 5 garlic cloves, chopped

Salt and pepper

1 cup heavy (whipping) cream

2 tablespoons chopped fresh parsley, or chives, for garnish

1. Place the sliced potatoes in a bowl with cold water to cover. Leave for at least 30 minutes, or up to an hour. Remove from the cloudy water, and dry with a clean towel.

2. Preheat the oven to 375°F.

3. Butter the bottom and sides of an earthenware baking casserole, about 3 1/2 inches deep, and large enough to fit all the potatoes (very large). If you have no round ceramic pan, use an ordinary baking pan. Sprinkle about half the garlic along the edges of the buttered sides of the pan.

4. Make a layer of potatoes, dot with butter pieces, sprinkle with salt and pepper, drizzle with a few spoonfuls of cream, scatter a little garlic on top, then repeat in this fashion until all the potatoes have been used. End the top with a dabbing of butter, the last slosh of cream, and a sprinkling of salt and pepper.

5. Bake for an hour to an hour and a half, or until the potatoes are very tender and have absorbed all the cream; the top of the potatoes should be golden brown with darker brown splotches here and there. This is a very rustic dish and by its very nature is very forgiving timewise; if you need more time, lower the oven's heat, and to speed the cooking up and give it a nice dark topping, raise the heat to 400°F for the last 10 to 15 minutes.

6. Serve in its own casserole, or dish up individual portions, sprinkling each with a little chopped fresh parsley.

(Serves 4 to 6 persons)

Pandan-chocolate muffins

before baking

tadaa.. abe awe said he likes it so much :)

Apple pie on Sunday

Pastry dough

Granny smith apples

For the filling

Baking

Fresh from the oven

Yummy...

The recipe for pastry is from Sugar's host, pastry chef Anna Olson [Click for full recipe]

Pastry :

2 cups all purpose flour

2 Tbsp sugar

½ tsp baking powder

½ tsp salt

2/3 cup unsalted butter, cut into pieces and chilled

1 egg

4 to 5 Tbsp milk

For pastry, combine flour, sugar, baking powder and salt. Cut into butter until an even, crumbly texture. Whisk together egg and 3 Tbsp milk. Add to dough and mix until dough comes together, adding additional milk if needed. Shape dough into a disc, wrap and chill for 30 minutes.

Egg Wash:1 egg mixed with 2 Tbsp milk for glazing

Filling - from apple crumble's recipe filling by kacip and with some modification :

8 Granny Smith apples, peeled, cored and sliced
5 Tbsp brown sugar

1 to 2 Tbsp caster sugar

1 ½ tsp cinnamon powder

50 gm raisins

Bring apples up to a simmer with all the ingredients above with just some water. Simmer for 15 minutes, until apples are tender and drain. Allow to cool to room temperature

Preheat oven to 180° C. Roll out two thirds of pastry to less than ¼-inch thickness on a lightly floured surface. Line an 8-inch springform pan carefully, letting pastry hang a little over the sides. Roll out remaining one third of dough large enough to cover top of pan. Fill pan with apples and brush edges of pastry with egg wash. Place disc of pastry to cover fruit and seal edge, trim and crimp. Make holes in pastry with a fork or scissors and brush with remaining egg wash. Bake for 40 to 50 minutes, until pastry is a rich golden brown. Let pie rest for 20 minutes before removing springform ring.