"Yes....I did it !!!

"Where there's a will, there's always a way" ; a saying I live by myself and one I make sure I instill into my fellow friends. I believe in the impossible, and at the same time believe that nothing is impossible.

When I was approached the other day to make cupcakes for a hantaran, I was surprised and touched at the same time. Despite it being my first big project- well,at least it's BIG for me, I remained optimistic and believed that this was my beast to tame. Like the saying goes, grab the bull by the horns. After many nights of googling images, for some inspiration, I realized something that helped push me to finish this project- if these people could do it, why can't I? Why can't I do better?


I must admit, and I'd be lying to all of you if I said "Ah, this is nothing! I'm cool, I'm relaxed". But quite the opposite, I'm afraid. I was panicked and I did doubt myself for awhile. But hey, I'm only human. But Alhamdulillah, I persevered and motivated myself to treat this project as a challenge. And one I intend on winning--

So days went by, and hours were spent in the kitchen, like Santa's little elf, so to speak, and it was finally done. After days of making sure everything was perfect and leaning so close to the cupcakes that I only left about 3cm between my nose and the frosting, I finally breathed a sigh of relief and took a step back. "I did it! I knew I could do it"....and and my so called "client" was so happy to see the cuppies,that's all i need and thanks Nurul for trusting me...Phewwww!!!!

I hope everyone enjoyed the cupcakes I made. And may this post be an inspiration that once you set your mind on something, go all out, you'll bound to expect some fruitful rewards.

As promised, pictures :)
I don't know about you guys....but frankly,i'm happy with the result.

Sure there's always room for improvements ,but as for now i'm happy with the way things turned out.. :)..ALHAMDULILAH!!.

macadamian caramel cheesecake

I am so proud of myself!I baked my first rather complicated Cheese cake and it tasted unbelievably delicious,..i first tasted this cake at Janine's launching of christian lacroix furniture..
As usual i will ask for the recipe,and Karina was kind enough to give me the recipe...
"I think you should buy the book- there's plenty of good and yummy recipe in it",said Karina..

I brought the cake to a friend's house and they were blown away at the sight of my cake, and even more later, when we actually ate it. I brooded quite a while over the choice of the perfect cake and at last I opted for the caramel and macadamia cheesecake from the Ottolenghi cookbook. (I love this book. Every recipe I have tried so far was outstanding)...i recommend it to you guys!!..

The cheesecake recipe was a bit intimidating, with two kinds of caramel, macadamia brittle and caramel sauce for the topping, but it turned out to be surprisingly easy.

Ingredients:

For the Batter:

600 gm cream cheese at room temperature

60 ml sour cream

120 gm caster sugar (I used 100 g)

1/2 vanilla pod or vanilla extract.

4 eggs, lightly beaten

icing sugar for dusting

Base

160 gm biscuits ( digestives)

40gm butter, melted

For Nut brittle

150 gm macadamia nuts

90 gm caster sugar

For Caramel sauce:

65 gm butter

160 gm caster sugar

100 ml whipping cream

Method:

1. Preheat the oven to 140°C (285°F), grease a 20 cm loose base cake tin (springform)

2. Whiz the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin or whatever heavy thing you have at hand). Add the melted butter and mix to a wet, sandy consistency. Put the mixture in the tin and flatten with a spoon.

3. Put sugar and cream cheese in a big bowl and whisk (by hand or with an electric mixer). Split the vanilla pod, scrape the seeds out and add to the sugar-cream cheese mixture or just add vanilla extract. Add the eggs one by one, mix until smooth and creamy. Pour the batter over the biscuit base and place in the oven for about 60-70 minutes (my cake needed 70 min. until the wooden skewer came out clean) Chill for a couple of hours on the baking tin base. You can remove the cake more easily when it is completely cool and set.

4. For the nut brittle scatter the macadamias over a baking sheet and put them to roast in the oven for about 15 minutes until golden brown. *Line a baking tray with baking parchment (this is to put the nut brittle in- to cool it down later) . Place the sugar in a large saucepan. The layer of sugar must not be more than 3 mm high in the pan. Heat gently until the sugar melts. It took me about a few minutes before anything happened in the pan. Do not stir!! Watch careful until the sugar browns. It should be golden brown but not too dark. Add the nut and carefully mix with a wooden spoon until most of the nuts are coated with the liquid sugar. Pour them onto *the baking tray and leave until the brittle hardened. Chop very roughly.



5. To make the sauce, put butter and sugar in a heavy-bottomed saucepan and stir constantly over medium heat with a wooden spoon until it becomes a dark brown caramel. Be careful not to burn. Add the cream and stir vigorously. Leave to cool.

6. To finish the cake, dust it generously with icing sugar. Spoon the sauce in the middle of the cake, allow it to spill over. Scatter the nut brittle on top.

The cake will keep in the fridge for 3 days.

(Don´t be concerned. Your pans may look like a battlefield but they aren´t actually ruined. Just fill them with water and boil until the caramel has melted.)

Try this recipe- it's as easy as ABC..trust me!!!

Marvelous Marble Cake

I love marble cakes...kinda remind me of my childhood days..
So naturally, when I started experimenting with baking cakes from scratch (several years ago ) I began a quest for the perfect marble cake.I worked through a few recipes and of course, didn't have too much trouble finding people willing to eat my "experiments.".

But this perfectly delicious marble cake recipe is my favorite - given by a good friend, and i'd like to share it with you guys.



Here's the recipe:

Preheat oven to 150°C

Ingredient A:

2 block of SCS butter (500g )

6 whole AA size eggs

2 egg yolks

2 teaspoons vanilla essence

300g castor sugar

1 heap tablespoon ovallete

4 tablespoon F&N condensed milk


Ingredient B :

350g flour

1 heap teaspoon baking powder.

Ingredient C :(optional)

Van Houten cocoa powder

chocolate flavor essence

or

food color of your choice.


Method:

Put ingredients A in a mixer and mix well for 10 minutes

Add in ingredients B and mix for another 5 minutes or until fully incorporated.
(sieve the ingredients together before mixing )

grease and flour pan or line with baking paper.

Divide cake mix into 2 or 3 equal parts,
(kalau nak marble cake yg berwarna warni).



but i prefer just chocolate and the original cake mix (butter)
pic below.
then mix in ingredient C - cocoa powder and chocolate flavor essence (agak2 jer the amount)




pour or scoop batter into prepared pan (berselang seli)

Bake for 1 hour @ 150°C + 10 minutes. ( this part adalah 'petua' according to the original owner of the recipe )

VOILLA!!

Recipe Source- Recipe shared from a good friend (and one of the best cooks I know!)

croissant bread butter pudding.

I didn’t think I liked bread pudding until I had this one. Actually I know I didn’t like it. This one changed my mind forever. This is an incredible dessert, It is loaded with croissants!
yummmmm

Dah lama nak post this recipe..
ramai yang mintak..maybe sebab sedap kot??
dah bagi pun pada yang mintak recipe tu...tapiiiiiii..
just like me,selagi belum cuba selagi tu lah tak ingat2 ingredients ,or dah misplaced the recipe...perkara biasa tu..

So,..untuk mempermudahkan hidup kita semua,i've decided to post the recipe now!..
so sesiapa yang ingin mencuba this delicious pudding,sila rujuk kat blog saya ni..
memang sedap- takkan menyesal mencubanya..

Ingredients:

6 ( Délifrance ) croissants
3 extra large whole eggs
5 extra large egg yolks
1 can evaporated milk ( approximately 2 cups )
3 cups fresh milk...
( actually kalau ada half and half lebih baik...tapi kat malaysia ni i tak jumpa lagi half anf half,so i modified pakai evaporated milk and fresh milk )
1 1/2 cup sugar
1 cup raisins (optional)
2 tsps vanilla essence

saperti biasa panaskan oven 200°C

mix together sugar,eggs,milk and vanilla in a bowl..
don't beat.. kacau sehingga semua sebati sahaja..


belah dua croissant saperti gambar atas...susun bahagian bawah croissant kedalam baking dish

taburkan raisins ...dan cover semula dgn bahagian atas croissant..


pour eggs and milk mixture kedalam bekas croissant..tekan2 sedikit supaya croissant tu fully soaked dgn egg and milk mixture..
masukkan baking dish ke dalam bekas yang berisi air panas sebelum dibakar..
saperti gambar diatas..

tutup bekas dgn aluminum foil dan tebuk sedikit foil supaya steam dapat di 'release' kan ...hahaha my bahasa is so teruk...i hope you guys faham apa yang ingin saya sampaikan...;p

bakar dalam ketuhar selama 1 jam...selepas 1 jam buka foil dan bakar further for another 10 minutes dgn api atas sahaja,supaya bahgian atas pudding cantik..

*kalau nak sedap lagi,tambahlah dgn cheese (ketika raisin ditaburkan)

selamat mencuba..


*"half-and-half" is a commercially prepared dairy product that is half whole milk and half cream. That's single cream,

finger-likin'-good roast chicken..

YUMM YUMM!!!....

This post dedicated to a dear friend - Bee.

well,I'm so blessed that i'm surrounded with many good-cook friends..

Bee, recipe ni dari Nita dan Farie...i use both the recipe's ingredients,
i sort of modified, plus and minus some ingredients.
that's why it's so good * puji diri sendiri pulak..

ok, enough talking,lets get started,,;p

INGREDIENTS:

Ayam - whole atau drumstick - or just any part of chicken

Rosemary - fresh or dried ( i prefer fresh - boleh beli kat cold storage - GE Mall)

Honey,

oyster sauce,

garlic,

Ginger,

Black Soy Sauce - kicap cap kipas udang yg masin.

Pepper & Salt to taste.

( sorry Bee,measurement takde,main agak2 jer ..campak2 jer the ingredients tu,insyaALLAH sedap )


METHOD :

Perap ayam dgn the ingredients at least 2 jam..i usually perap overnight.

In a roasting dish ,pour olive oil dan sedikit butter dan sear the chicken
*Sear tu maksudnya masak ayam tu atas roasting dish tu over high heat so that the chicken brown and lock the juice inside..lebih kurang 1/4 masak..baru masuk dalam oven 200 degrees C. for 30 minutes..or sampai masak.

kalau suka masuk sekali cherry tomatoes, bell pepper (capsicum) dan carrot..

DON'T forget the vital ingredient - L. O. V.E.


***shhhh...this is a secret, jgn lupa put a little bit more butter before roasting...bad bad..but what the heck...lepas tu pegi jogging...;p



VOILA!!!!...

Spinach Quiche.

Spinach Quiche.

The ingredients below are enough to make 2 thin crusts. Use one half of the dough right away and freeze the other half for your next recipe!

Ingredients for the base (pâte brisée):

250 grams of flour.
125 grams of unsalted butter.
1 egg
1 tea spoon of crème fraîche (or sour cream if you can't find it) - kat Cold Storage GE Mall ada crème fraîche.
1/2 tea spoon of salt.

method:

1. First sift the flour over a large bowl and add the salt.
2. Cut the butter in tiny cubes. Incorporate the butter to the flour with your finger tips ( You could use a pastry blender but you'd loose all the fun of making your own "pâte brisée" )..;p
3. Push the flour and butter mix on the sides of the bowl, digging a hole in the center.
4. Break the egg and pour it in the hole in middle of the bowl. Beat it a little with a fork then use a wooden spoon to incorporate the flour little by little. Add the crème fraîche or sour cream and mix again until the dough is homogeneous (sebati)
(Alternatively, or if the dough is still dry, pour a few drops of water and knead.) Use your hands to knead the dough and form two balls of the same size.
5. Place the balls of dough in plastic wraps and let them rest in the fridge for at least 1 hour before using or freezing.
6. Let the dough warm up a little before rolling it out..

kalau nak lebih senang..

1. take your car out for a drive and head to GEM (Great Eastern Mall).
go to Cold Storage Supermarket ...pegi kat frozen section and look for frozen pastry for quiche and pie...hehehe

Now for the filling - custard mix + spinach or your choice of veggie or meat.

If you use fresh spinach , sautéed in butter for 2-3 minutes .

Bring 2 cups of evaporated milk to a boil then slowly pour over 3 beaten eggs, stirring constantly.

Add the nutmeg, salt and pepper.

Then follow these steps :

1. Roll out the crust and line a 10" tart pan (butter the pan or use baking paper). Use a fork to make a few holes in the shell to prevent it from "ballooning" while baking.
2. Place the veggies or meat at the bottom of the pie shell and spread evenly.
3. Pour the custard mix over the veggies or meat.
4. Sprinkle with shredded cheese. - cheddar cheese about 2 cups or more.
   
5. Bake 30 to 45 minutes in a preheated oven at 375°F (190°C).

Voilà !!!!!


Jangan lupa jemput sifu datang makan quiche....;p





p.s* vital ingedients:

love and affections ,..masak dgn kasih sayang pasti sedap...

Wild Mushroom Soup with Beggar's Purses

Simple additions: Top goat cheese with chopped toasted pecans or add herbs to the cheese before assembling purses.

2 ounces dried porcini mushrooms
2 tablespoons unsalted butter
1/3 cup minced shallots
6 ounces fresh shiitake mushrooms, stems removed, sliced
6 ounces fresh oyster mushrooms, sliced
6 ounces fresh cremini mushrooms, sliced
2 tablespoons all-purpose flour
8 cups chicken broth ..or use 1 chicken cube .
Salt and ground black pepper
3 sheets frozen phyllo dough (14x9-inch rectangles), thawed
1/4 cup unsalted butter, melted
2 ounces goat cheese (chevre)

Place dried porcinis in small bowl. Add boiling water to cover; set aside 10 minutes or until softened. Strain mixture through fine mesh strainer, reserving liquid.

In 4-quart Dutch oven or pot, melt 2 tablespoons butter over medium-high heat. Add shallots; cook and stir until tender, about 5 minutes. Add shiitake, oyster, and cremini mushrooms. Cook and stir about 8 minutes or until mushrooms are tender.

Coarsely chop porcinis. Add porcinis to pot. Cook and stir 2 to 3 minutes more. Stir in flour.

Stir in reserved porcini liquid and chicken broth to pot. Bring to boiling. Reduce heat; simmer, uncovered, 10 minutes. With slotted spoon remove half of the mushrooms. Place in food processor; cover and process until nearly smooth. Return mushrooms to pot; stir thoroughly. Season to taste with salt and pepper.

Meanwhile, preheat oven to 350° F. Line baking sheet with parchment paper; set aside. Lay one sheet of phyllo dough on clean work surface. Lightly brush with some of the melted butter. Place another sheet of phyllo on top; brush with butter. Place remaining sheet of phyllo on top; brush with butter. (Keep remaining phyllo covered with plastic wrap until needed.) Cut layered sheets into eight 4-1/2 by 3-1/2-inch rectangles. Divide goat cheese between each phyllo rectangle. Pull up corners of each rectangle, pinching just below the top to form beggar's purses. Place on prepared baking sheet. Bake 13 to 15 minutes or until golden brown. Ladle soup into bowls; top with beggar's purse. Makes 8 servings.

*Im telling you guys..this is delicious...
i got the recipe from TRADITIONAL HOME magazine...try it.

*** kalau nak sedap lagi...masa serving tu pour a bit of whipping cream...more taste more calories . :))

Recipe "stolen" from Famous Amos.

Famous Amos Hawaian nut cookies

Recipe may be halved:
>
>2 cups butter
>4 cups flour
>2 tsp. baking soda
>2 cups granulated sugar
>2 cups brown sugar
>5 cups blended oatmeal (measure oatmeal &
>blend in blender
>to a fine powder)
>24 oz. chocolate chips
>1 tsp. salt
>18 oz. Cadbury bar (grated)
>4 eggs
>2 tsp. baking powder
>3 cups chopped nuts (your choice)
>2 tsp. vanilla
>
>cream the butter and both sugars. Add eggs and
>vanilla; mix together with flour, oatmeal, salt,
>baking powder, and soda. Add chocolate chips,
>Cadbury bar and nuts. Roll into balls and place
>two inches apart on a cookie sheet.. bake for 10
>minutes at 375 degrees. Makes 122 cookies..


This recipe was emailed by a lady who was "robbed" by FAMOUS AMOS.
Panjang cerita dia..
This is her amanah...pass this recipe to anyone and everyone who has an email account..
and yang minat baking..

im gonna try it soon.. :)

the ultimate sinfully delicious caramel

ingredients A :


1 can (tall can) condense milk.

1/2 (milk) can water

5 eggs (chicken eggs, not quil or duck eggs)

1 tsp vanilla extract

method:

in a large bowl mix together the A ingredients.

caramelize in a saucepan:

4 tbsps sugar

4 tbsps water


p/s* this is for the benefit of org2 yg jarang2 masak (like me)

how to caramelize:

1st put in the sugar,then pour the water (don't stir..that's what i did the 1st try,so..instead of caramel jadi sugar water).

when u see the sugar dah burnt sikit at one corner,baru lah you ratakan,
let it burn a while more..i prefer a bit bitter.
the colour would be DARK BROWN.

pour the caramel in a loyang (cepat2,sebab the caramelized sugar cepat keras)
ratakan the base and around the loyang.

pour in the ingredients A into the loyang

kukus for 1 hour, cover the loyang, so tak masuk air.

SELAMAT MENCUBA.

pesanan dari sifu: don't forget to invite the sifu over for tea, or lunch,or dinner.. :)

lihat kek ku kak nita...cantek x??

chef tengah serious,jangan kacau... :p

nak post picture dulu...this is my 1st attempt to bake this cake.
nanti cerita kemudian ek???