Jeruk Mangga Pulak...Hehehe...

Epal Jenis Apa Sesuai Untuk Baking...

Hmmm...dalam fikiran terbayang-bayang nak cuba buat Delicious Apple Cake made by
http://homekreation-recipes.blogspot.com/2012/10/delicious-apple-cake.html

But then...the recipe calls for green apples or Fiji apples yang memang takde dalam stok aku. Jadi aku google... dapat lak info yang menarik ni kat sini http://www.bonappetit.com/test-kitchen/cooking-tips/article/the-3-best-apples-to-use-for-baking

The 3 Best Apples to Use for Baking

Written by Chris Morocco

Granny Smith apples are generally thought of as the go-to baking apple, but in the BA test kitchen, we have a few favorites that hold up under heat and balance sweet-tart flavor. Try them when you’re ready to branch out.


Honeycrisp
Our desert-island apple. Its shatteringly crisp texture is guaranteed to hold firm when baked or caramelized, such as in our Apple-Molasses Upside-Down Cake or an elegant tarte Tatin.


Mutsu
Also known as Crispin, this firm-fleshed, less tart option is similar in flavor to a Golden Delicious. Great for pies or other recipes that call for gentle cooking.


Pink Lady (or Cripps Pink)
Balanced between sweet, tart, and tannic notes. It will retain a distinct shape when diced and added to coffee cake or a morning muffin.


So....I am using Pink Lady...hehehe...

Ini dia My Delicious Apple Cake...

Aku kurangkan gula kepada 80 grams dan pink lady ni kene guna exactly 5 biji jek. Bagi aku 500 grams is quite a lot!

Ovalette...

Ovalette...aku baca macam-macam cerita pasal ovalette neh. Aku ragui status halalnya dan apa yang aku tahu...ianya diperbuat daripada 100% bahan kimia dan sikit air.

Ini nota untuk aku...

Dapat kat sini...
https://www.facebook.com/SahabatHalalMalaysia/posts/142647689215981

OVALATTE adalah bahan dalam Kategori SYUBHAH/MASYBUH kerana mengandungi bahan Mono and Diglycerides@ E471 - pengemulsi, yang boleh jadi datang dari sumber haiwan yang haram, haiwan yang tidak disembelih atau tumbuhan.

Nama lain yg digunakan ialah Sponge Gel/Quick 75.

 Mono and diglycerides (E471 - Pengusaha tidak menggunakan label E471), rujuk note tentang E Code bagi yang belum jelas.Bahan lain dalam ovalatte iailah Polyglycerol, Polysorbate, Sorbitol, Propylene Glycol, Tartrazine dan air.

PASTIKAN OVALETTE YG ANDA BELI MEMPUNYAI STATUS HALAL YG SAH DAN DIIKTIRAF. JIKA BAHAN TERSEBUT DI REPACKING, MINTA BUNGKUSAN ASALNYA SERTA SALINAN SIJIL HALAL. PASTIKAN NAMA SYARIKAT DI SIJIL HALAL DAN DIBUNGKUSAN ADALAH SAMA!

Antara produk yg selalu diadun menggunakan ovalatte ialah (BUKAN bermaksud produk-produk ini haram- cuma perlu berhati2) :
1. Sponge cake
2. Muffin
3. Akok/Bahulu
4. Apam/apom
5. Cup cake
6. Kek Lapis
7. Aiskrim

Dapat kat sini...
https://answers.yahoo.com/question/index?qid=20090620231003AAnfgMT

Ovalette is in dark yellow in colour and its has a gel-creamy texture. It is very easy to buy in countries like Malaysia Singapore. This cake is very important in the recipe if u want it to have a nice, even soft cake texture. Substituting it with baking powder is also possible but it won't give u the desired texture if u have beaten the eggs mixture too much or too little. Baking powder can only give u minimal cake rise.

Dapat kat sini...
https://answers.yahoo.com/question/index?qid=20071018171055AAVk44l

Ovalette is a emulsifier allowing the fat in the eggs remain fluffy and stable. My friend used 1/4 tsp of baking soda and his cake turned out just as pretty.


Dalam banyak-banyak cerita tentang ovalette neh...aku amat tertarik dengan ulasan kat blog ni...
http://www.thelittleteochew.com/2009/09/what-is-ovalette.html

I found that condensed milk is a great substitute. If you prefer no additives or chemicals in your food, check out my No Ovalette Moist Sponge Cake recipe here. In my humble opinion, it is possible to achieve a soft, airy spongy cake texture as long as you: 1)beat the eggs sufficiently, ie, until ribbon stage, and 2)fold in the flour correctly. These are the two critical steps in making any sponge cake.

 

Kek Marble...

Wooooo...dah lama nak cuba buat kek neh...ekekeke...

Resepi dapat kat sini...

 http://www.myresipi.com/recipes/20429-kek-marble-coklat-gebu

Ingredients :-

250grm butter/majerine 

2 cawan tepung naik sendiri - aku guna substitute *

220grm gula - aku guna 100g

4 telur gred A - aku guna 6 telur gred c

1sd B ovellate - aku skip

1sd B esen vanilla 

2 sd B susu segar - guna susu tepung

1 sd B choc emulco - aku guna coklat masakan

1sd B serbuk coco yang dibancuh jadi paste

Instructions

1. mix butter dengan gula sampai kembang... 
   masukkan esen vanilla,ovellate... kacau sampai sebati..
   masuk telur satu demi satu.. pukul sampai kembang dan fluffy.... 
   masukkan tepung sikit demi sedikit.. selang seli dengan susu segar.....
   putar sampai adunan semua sebati... 
   bahagikan 2 bahagian... untuk coklat masukkan emulco dan choc paste..dan mix sampai sebati.... 
   masukkan dalam loyang selang seli color putih dan color coklat supaya.. nampak marbel terselah. 
   bakar selama 45minit.. bergantung pada oven sendiri... cucuk dengan lidi.. kalau meleket kena tambah masa bakar.. kalau tak melekat.. dah masak... selamat mencuba..
   
   
   
   
   *substitute untuk tepung naik sendiri - 1 cawan tepung gandum + 1 1/2 sudu teh baking powder +  1/4 sudu teh garam
   
   
   @ 250 gram tepung gandum + 1 sudu besar baking powder
    

Chicken Stew by Giada de Laurentiis...

 

Ingredients

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread

Directions

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.

Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.

p/s : I added 1 tsp of dried mixed herbs and potatoes to this dish... my little daughter love potatoes...

Carrot Cakes...

Lucky me...  aku dapat cuba buat 3 jenis kek lobak merah sampai aku jumpa resepi yang memuaskan hati aku...

1) Untuk kek lobak merah yang ni...

Bahan-bahannya:

2 1/2 cawan parutan lobak merah ( aku letak 3 cawan )

4 biji telur

1 cawan minyak sayuran ( aku guna minyak sunflower seeds )

1 1/2 cawan gula putih ( aku letak 1 cawan brown sugar )

2 cawan tepung gandum *

1 sudu teh soda bicarbonate *

1 1/2 sudu teh baking powder *

1 1/2 sudu teh serbuk kayu manis ( aku letak 1/2 sudu teh je )*

1 sudu teh serbuk buah pala ( aku letak 1/2 sudu teh je )*

1 sudu teh esen vanilla

1/2 sudu teh garam*

1 cawan kacang pekan / walnut cincang ( aku tak letak )

Cara : ayak bahan bertanda *. Pukul telur dan gula sampai sebati dengan menggunakan whisk. Masukkan minyak dan pukul lagi sampai sebati. Masukkan bahan ayak sikit-sikit. Kacau dan masukkan esen vanilla, carrot dan kacang. Gaul dan tuang dalam bekas. Bakar 40 minit - 1 jam.

 

2) Untuk kek lobak merah yang ni lak...

Bahan-bahannya:

340g mentega ( aku guna marjerin Adela )

340g gula perang ( aku guna 120g )

7 biji telur grade A - asingkan putih dan kuning. guna 5 biji putih dan 7 biji kuning ( aku guna telur gred C 10 biji... 7 biji putih dan 10 biji kuning )

340 g tepung kek - ayak... approx 3 cups. ( aku guna tepung gandum + 2 sudu teh baking powder )

4 batang lobak merah - diparut halus ( 360g )

3 sudu besar susu cair

Cara: 

1) pukul putih telur...ketepikan...

2) pukul mentega dan gula sampai kembang. masukkan kuning telur satu persatu sambil dipukul sebati

3) masukkan lobak merah sikit-sikit...guna speed perlahan

4) masukkan susu cair dan tepung... kacau sebati

5) dengan menggunakan spatula, kaup balikkan putih telur yang telah dipukul tadi sampai rata

6) bakar pada suhu 180 darjah selama 45 minit atau sehingga masak...

Kek lobak merah ni simple dan menghasilkan kek yang besar. Tak guna sebarang rempah dan bagi aku rasanya seperti kek biasa cuma tekstur lobak tu yang buatkan ianya nampak macam kek lobak merah. Aku dah buat dua kali kek ni. Sekali dengan parutan halus lobak dan sekali lagi aku sagat kasar. Aku prefer yang disagat. Tapi macam ada kekurangan sesuatu. Rasa lobak merah tu tak terserlah langsung dalam kek ni. Aku nakkan kek yang rasanya lebih lobak merah...

Jadi aku google..how to enhance carrot flavor in carrot cake... macam-macam jawapan yang aku dapat... jadi aku cuba lak resepi ketiga... 

Tengok kat sini...  http://www.bbcgoodfood.com/recipes/3229/yummy-scrummy-carrot-cake

Yummy Scrummy Carrot Cake...

• 175g light muscovado sugar ( aku guna gula perang )
• 175ml sunflower oil
• 3 large eggs, lightly beaten ( aku guna 5 biji telur gred c )
• 140g grated carrots (about 3 medium) - derhaka sket...aku guna 200g...
• 100g raisins - aku tak guna
• grated zest of 1 large orange - aku guna oren sederhana besar
• 175g self-raising flour - aku guna tepung gandum + 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon - aku guna 1/2 tsp
• ½ tsp grated nutmeg (freshly grated will give you the best flavour) - aku guna 1/4 tsp

Kalau nak buat frosting dia..aku skip...

• 175g icing sugar
• 1½-2 tbsp orange juice

 Method

1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
5. Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

Last sekali aku suka rasa carrot cake yang ni...haaaaaa....