Mushroom soup & pastry for dinner!

Dinner semalam I cuma prepare this dish je...mood ada banyak malas dan tiada energy la....serius!...Nak prepare pun mudah dan simple je....tak caya jom tengok recipe....

Utk mushroom....tengok kat sini ya....pastu u all ikutlah step-step ini....

masak sup cendawan tak semestinya sup cendawan tau, sup jenis lain pun ok jugak...
boleh campurkan sayur, isi ayam, sosej, meatball ke dalam sup tadi..ikut selera masing2.
setelah sup pekat dan masak, letakkan dalam mangkuk atau mug...
guna puff pastry cap kawan dan letakkan ke atas mangkuk atau cawan yang tahan masak dalam oven...
Jangan lupa sapukan kuning telur atas puff pastry dan bakar sehingga kekuningan....lebih kurang 20minit...
Bila nak makan tu, silalah tekan puff pastry ke dalam sup dan makan ketika sup dan pastry masih panas...mmmm, lazat!!!

Profiteroles au Chocolat...

Buat kueh ni untuk minum-minum petang.....semua orang dalam rumah ni makan kecuali my Youngest E...mamat sorang ni mmg sangat selektif dalam memilih makanan....Dah la tak berapa suka makan nasi, roti...kek jauh sekali la....ada 2 3 jenis brownies, blondies dan cookies je yang my Youngest E suka makan....macam2 ragam 'kan....

Resepi Profiteroles au Chocolat...

Ingredients:-0

1/2 Cup Butter
1 cup full cream milk
1 cup Pre-sifted Flour
1/4 tsp salt
4 eggs ( i used 2 grade A eggs)

Method:

Preheat oven at 170 C.
1. Place the butter and water in a heavy saucepan over medium heat and bring to a boil.
2. Remove from heat and with a wooden spoon or spatula, quickly add the flour mixture. If you do not have self raising flour, please mix together the flour and the baking powder first.
3. Return to heat and stir constantly until it become a dough and then remove from heat and using your electric mixer, or with a hand mixer and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs (a little at a time), keep beating until the liquid of the egg is completely soaked up by the dough before adding more egg. And continue to mix until you have a smooth thick paste.
4. Spoon or pipe ( i chose to spoon) dough on the baking tray. Spacing them a couple of inches apart.
5. Baked for 30 minutes until the shells are a nice amber colour and when split, are dry inside.

Whipped cream Filling:

1 cup whipping cream 1/2 tsp vanilla extract

1 tbsp granulated white sugar

* In a large mixing bowl place the whipping cream, vanilla extract, and sugar and whip the mixture until soft peaks form.

Chocolate Ganache

100ml fresh cream or double cream

125gm dark chocolate, chopped finely

a pinch of salt.

*In a double boiler, warm the cream until just at boiling point, add the chocolate & salt and stir. When all the chocolate has melted, remove for heat and continue stirring until all well mixed.

Strawberry Shortbread Tart with Strawberry Toffee Drizzle...

Panjang sungguh 'kan nama tart ni....teruja tengok kat blog kak Yani. Tu yang terus berkobar-kobar nak buat ni.....yang paling kelakar, bila I post this pictures kat FB, ada my friend tergoda dengannya lalu minta I buatkan untuk dia....layan je la 'kan...Resepi ni I cilok daripada blog Kak Yani (minta izin utk copy & paste kat blog I ya Kak Yani....) yang mana dia cilok from Dorie Greenspan.......memang sedap betullah tart ni...Voila!!!

Strawberry Shortbread Tart With Strawberry Toffee Drizzle

Ingredients

Shortbread Tarts

227g butter

72 g icing sugar

1 tsp vanilla extract

210 all purpose flour

30g cornflour

pinch of salt

Method

1.Cream butter and icing sugar until pale. Add vanilla extract, and add sifted all purpose flour and cornflour in 2 or 3 additions. Do not knead (or you'll end up with paratha roti canai dough!) just fold the flours, adding some more corn flour if the dough sticks to your fingers.

2.Then, take a tablespoon scoop of dough and mould into your tart moulds (please make sure that you have greased the moulds first ya!).

3.Bake at 160Celcius for about 20 minutes or until they are golden in colour, let cool, and prepare the filling in the mean time!.

Cream Cheese Filling

250g philly cheese

390g condensed milk

80ml lemon juice

zest of one lemon

Method

Just blitz cream cheese and condensed milk, and add lemon juice

Sticky Strawberry Toffee Drizzle

3/4 cup sugar

2 tbsp strawberry jelly

500g strawberries to top the tarts!

Method

On medium heat, caramelise the sugar until amber colour, turn off heat and add the strawberry jelly, let cool before use.

......so, once all the tart casings were cooled, just pipe the cream cheese and top off with strawberries and drizzle toffee.....best served chilled..

Cinnamon Stick dip with Lemon Curd.....

Other easy peasy recipe from me. Sangat sesuai dibuat minum petang....layan bersama secawan tea..pergh!!!! sedap u. I layan this Cinnamon Stick dengan my girls sebab Mr E dan my Youngest E keluar bawa Mr Focus dicuci dan divakum.....

Ok la...ni resepinya....u all amik pastry ( I guna cap KAWAN)...then the pastry tu u all potong 2. Ambil satu lapisan yang satu lagi then tindihkan ke atas pastry yang satu lagi. Kemudian, gaulkan pastry tersebut dengan campuran gula castor & serbuk cinnamon sehingga rata. Letakkan pastry yang telah disaluti itu tadi di atas pan baking. Ulang semula ikut berapa banyak stick yang u all suka ya. Bakar dalam oven selama 15 minit dengan kepanasan oven 190'C. Bila dah masak...makan Cinnamon Stick itu dengan cicah dengan Lemon Curd....sedap!!!!

Vanilla Eclairs....

Buat this Vanilla Eclairs petang sebelum I ke Bandung. Agak senang jugak nak membuatnya dan mendapat sambutan daripada 3Es dan Mr E. Definitely akan buat lagi.....Recepi I cilok daripada Kak Rima....kak, I tiru dan tepekkan resepi u tu kat sini ya..Tq:-))

Resepi Vanilla Eclairs....

Vanilla Eclairs

Ingredients
1 / 3 cup water
1 / 3 cup milk
1 / 2 cup all purpose flour
65gr Salted butter
2 eggs
1 egg yolk
pinch of salt
pinch of sugar

Vanilla custard
3 egg yolks
1 / 4 cup sugar
1 stick vanilla bean
1 cup UHT milk
15gr corn flour
1 tbsp Salted butter

Glaze
50ml whipped cream - i used double cream
50g dark cooking chocolate - I used Marmer couverture

Method:
Éclair
1. Heat water, milk, butter & sugar until boil, remove from fire, add sifted flour, stir well, return to the fire, stirring until dough does not stick to the pan (leaves a thin layer of skin on ur pan), remove from fire.
2. Add the eggs one at a time while stirring till well blended. Scoop batter into pipping bag, snip tip and pipe elongated with a size according to taste.
3. Bake at temperature of 220C for 15-20 minutes until the surface is yellowish. Do not open till its fully baked.
4. Remove and let it cool down bef piping vanilla custard. (I baked it using 200C for 15 mins.. take it out.. cut a small hole on my puff and place it back into my oven again for abt 10mins - to dry em)
Vanilla custard
1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in color.
2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool bef putting into piping bag.
Glaze
Mix dcc & whipped cream, heat one minute in the microwave, stir till chocolate melts, if not melted heat a further 30 seconds. (I heated my double cream and poured into dcc.. let it sit for a min and stir)
Assembly : Make a hole on the tip of Éclair- pipe in custard filling.. Dip into chocolate glaze… Ready to be enjoyed with a cup of tea….yummy!

Profiteroles with chocolate sauce....

I sudah lama nak mencuba this resepi...godek punya godek, finally I jumpa the best Profiteroles from Gordon Ramsay...ala chef yang garang tu...tapi terer masak tuu...Ni recipe dia...memang pasti ada siaran ulangan utk dish ni...sangat sedap tu.....

Choux pastry

• 125 ml Milk
• 200 ml Water
• 150 g Plain Flour
• 1 teaspoon golden caster sugar
• ½ teaspoon Salt
• 100 g unsalted butter
• 4 medium Eggs lightly beaten

Chantilly cream

• 1½ Vanilla pod split
• 300 ml whipping cream
• 1½ tablespoons icing sugar

Chocolate sauce

• 200 g good quality Dark Chocolate 70% cocoa solids
• 30 g unsalted butter
• 3 tablespoons clear Honey
• 125 ml full fat Milk

Method

Choux pastry

1. Preheat the oven to 200°C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.
2. Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).
3. Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.
4. Remove from the oven and transfer to a wire rack to cool completely before filling.

Chantilly cream

1. For the Chantilly cream scrape the seeds from the vanilla pod into a large mixing bowl. Add the cream, and icing sugar then whisk together until the consistency of a soft meringue with floppy peaks. Spoon the cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns.

Chocolate sauce

1. For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a pan of simmering water and heat. Add the butter and honey stirring from time to time, until the chocolate begins to melt. Gradually whisk in the milk until you have a smooth sauce and warm through. Serve the cream-filled profiteroles with the hot chocolate sauce drizzled over.

Blueberry Cheese Tart...

Gara-gara teringin punya pasal....masa I "mc" last wednesday...before amik my Eldest E balik sekolah...I sempatlah baked this Blueberry Cheese Tart. Dulu-dulu 'kan I sangatlah tidak sukanya CHEESE....tapi sekarang CHEESE menjadi favourite I pulak...hihihiihi....jom intai resepi.......

Resepi Blueberry Cheese Tart....

Bahan-bahannya:-))

Bahan untuk pastri atau kulit tart....

250g butter sejuk, dipotong kecil2 macam dadu

80g gula ising

2 biji telur. dipukul sikit

440g tepung halus

2 camca teh vanilla

Bahan Inti:-))

250g cream cheese ( I guna cap Tatura je...)

60g gula halus

20g butter

100ml whipping cream

1 biji telur

Blueberry filing secukupnya...

Cara-cara penyediaannya:-))

a) Kulit Tart

1. Tepung dan gula aising disatukan.

2. Masukkan butter, vanilla...Ramas dengan menggunakan hujung jari sehingga menjadi serbuk roti. Kemudian masukkan telur sedikit demi sedikit dan diuli sehingga doh menjadi lembut dan tidak melekat.

3. Bulatkan doh dan balut dengan plastic cling dan sejukkan dalam peti sejuk selama 20minit.

4. Selepas keluarkan doh itu tadi, canaikan doh dan tepekkan doh tersebut pada acuan tart yang teleh disapu butter dan kemaskan tepinya.

5.Bakar pada suhu 175'C selama 15minit atau sehingga kuning keemasan....

b) Untuk Inti

1. Pukul semua bahan-bahan tersebut kecuali blueberry filing sehingga kembang.

c) Untuk Tart

1. Sudukan inti cream cheese ke dalam kulit tart...then masukkan sedikit blueberry filing atas cream cheese dan buatkan sedikit lorekan ala-ala marble....

2. Bakar selama 15 minit dengan suhu 150'C....( I bakar selama 25 minit...sebab suka hangit2 sikit....)

Sedap.....ngap masa panas-panas suam lagi sedap!!!!

Apple Puff...

Mudah je nak buat Apple Puff ni....boleh dimakan waktu breakfast & minum petang....

Resepi Apple Puff

Bahan-bahannya:-)

1 package puff pastry

5 red or green apple

1/3 cup packed brown sugar

2 teaspoons flour

1 teaspoon lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 beaten egg

Cara-cara penyediaannya:-)

1. Thaw puff pastry according to directions on package.
2. 2 Peel, core and chop apples up coarsely.
3. 3 Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg.
4. 4 Heat oven to 180°C.
5. 5 Flour surface lightly and cut pastry sheet into nine 3x3 squares.
6. 6 Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg.
7. 7 Place second pastry square on the top of the already filled pastry to form a pocket.
8. 8 Press down border with fingers to seal and then press with fork to decorate the edges.
9. 9 Make a triangle shape incision into each pie and fold back the pastry flap.
10. 10 Place on ungreased cookie sheet and give each one an egg wash.
11. 11 Bake for approximately 20 minutes or until golden.
12. 12 Enjoy!

Mackerel Puff

Another easy peasy recipe from me. Buat this dish untuk breakfast dan bekalan ke sekolah my girls. Here's the recipe....

Recepi Mackerel Puff

BAHAN INTI :-)
2 tin kecil mackerel "cap ayam" - diasingkan sosnya
2 ulas bawang putih, cincang halus
1 biji bawang besar, didadu2kan
1 camca teh cili boh
1/2 camca besar sos cili
1 camca besar kicap cair

BAHAN LAIN :-)
1 pack kulit puff pastry
1 biji telur kuning

CARA-CARA PENYEDIAANNYA :-)

1. Ikan MACKEREL tadi dihancurkan. Panaskan sedikit minyak, tumis bawang besar, bawang putih dan cili boh hingga garing. Masukkan sos cili, kicap cair dan mackerel tadi. Kacau rata dengan meggunakan api sederhana. Masak sekejap, angkat dan biarkan sejuk sebelum digunakan.
2. Keluarkan puff pastry dari freezer dan biar sekejap dalam 10 - 15 minir. Ambil 1 keping puff pastry dan masukkan inti mackerel itu tadi dan lipatnya sampai menutupi inti mackerel inti tadi. Buat kaedah sama untuk baki pastry.
   
3. Susun dalam baking pan yang telah disapu dengan sedikit mentega. Sapu kuning telur dan bakar pada suhu 190C selama 20 - 25 minit atau hingga kuning keemasan. Sejukkannya sebelum dihidangkan...Selamat Mencuba!