++Fruit Pancake~Pie ++

Saturday, May 31, 2008

Ingredients:

* 100 GRAM SELF RAISING FLOUR
* 1 CUP MILK
* 1 EGG
* 150 GRAM WHITE CHOCOLATE, in pieces
* 3 LEAVES GELATIN, soaked
* 200 GRAM STRAWBERRIES
* 100 GRAM RASPBERRIES
* 1 CUP CREAM, whipped with
* 3 TBSP SUGAR
* 1 ORANGE, juice and rind



Preparations:


Mix the flour, egg and milk and bake 4 pancakes. Take a pan with the same diameter as the pancakes, put one pancake on the bottom.

Heat the orange juice and dissolve the chocolate slowly in it, finally dissolve the gelatin. Let the mixture cool down, then stir in the cream and the orange rind.

Put one third on top of the pancake, distribute half of the strawberries over it (keep some for decoration), cover with a pancake.

Repeat the process, but now use raspberries. Repeat the process once again, with strawberries, cover with the last pancake.

Put in the fridge for at least two hours, decorate with left over fruit.

++Fruit and Berry Pie++

Ingredients:



1 (9-inch) Pastry Crust

1/4 cup all-purpose flour

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt, divided

2 tablespoons chilled stick margarine or butter, cut into small pieces

1 1/4 cups water

1/2 cup sugar

2 tablespoons cornstarch

2 1/2 cups fresh or frozen cranberries

1/2 cup dried blueberries or dried cherries

1/3 cup golden raisins

1 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1 (16-ounce) can apricot halves in light syrup, drained and sliced into quarters





Preparations:


Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.



Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, cinnamon, and 1/8 teaspoon salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.



Combine 1/8 teaspoon salt, water, sugar, and cornstarch in a saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Add cranberries, and cook over medium heat for 10 minutes or until cranberries pop. Remove from heat. Stir in blueberries, raisins, rind, and juice. Fold apricots into cranberry mixture. Cool to room temperature.



Preheat oven to 400°.



Pour the fruit mixture into prepared crust. Sprinkle the streusel mixture evenly over fruit mixture. Place the pie on a baking sheet in lower third of oven. Bake at 400° for 30 minutes. Cool completely on a wire rack.



Yield: 10 servings (serving size: 1 wedge)

++Tiramisu Tofee Torte++

Ingredients:

1 18 1/2 ounce white cake mix
1 cup strong coffee
4 egg whites
4 toffee candy bars very finely chopped
2/3 cup sugar
1/3 cup chocolate syrup
4 ounces cream cheese softened
1 teaspoon vanilla
2 cups heavy cream
4 ozs. strong coffee
1 toffee candy bar chopped


Preparations:

Preheat oven to 350°F. Spray 2 9-inch cake pans with non-stick vegetable spray.

In a large mixing bowl, combine cake mix, coffee, and egg whites; beat for 2 minutes. Fold in finely chopped candy bars. Spread in prepared cake pans.

Bake 20 to 30 minutes or until a tester inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely on a wire rack.

In a medium bowl, combine sugar, chocolate syrup, and cream cheese; beat until smooth. Add cream and vanilla; beat until light and fluffy. Refrigerate until ready to use.

Slice cakes in half horizontally. Drizzle each cut-side with 1/4 cup of coffee. Place 1 layer, coffee-side up, on a serving plate; spread with 3/4 cup frosting. Repeat with second and third cake layers; top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle chopped candy bar over the top. Store in refrigerator.

++Ogura++ (indo version)

Bahan-Bahannya :

375 ml susu cair
200 gr kacang merah kalengan, tiriskan, tumbuk kasar
5 kuning telur ayam
75 gr gula palem
75 gr gula pasir
125ml krim kental

Cara Bikinnya:

1. Rebus susu dan kacang merah di atas api kecil hingga susu mendidih dan berubah warna. Angkat, dinginkan. Sisihkan.

2. Campur kuning telur, gula palem, dan gula pasir. kocok hingga pucat dan kental.

3. Tuangi larutan susu sedikit demi sedikit sambil kocok rata. tambahkan krim kental, kocok kembali hingga rata.

4. Tempatkan dalam wadah bertutup, simpan dalam freezer selama 8 jam atau 1 malam hingga beku. keluarkan, keruk dengan sendok hingga es krim tidak beku.

5. Kocok kembalihingga lembut. Masukkan kembali ke dalam freezer. ulangi langkah no.4 dan no. 5 sebanyak 3 kali. Sajikan.

Tips :

* Ogura adalah es krim kacang merah yang berasal dari Jepang.

* Jika tidak ada kacang merah kalengan, pilih kacang merah impor kering. rendam selama 1 malam, tiriskan dan rebus hingga lunak. jangan gunakan kacang merah lokal, karena selain warnanya kurang merah juga rasanya tidak legit.

* Semakin banyak adonan es krim dikocok, butiran es krim yang dihasilkannya akan semakin lembut.

* Sebagai alternatif dapat digunakan mesin khusus pembuat es krim. Adonan hanya perlu dikocok selama 1-2 jam sebab dalam mesin tsb terdapat wadah untuk es batu yang membantu adonan es krim menjadi cepat berbutir-butir.

* Krim kental : kepala susu dengan kadar lemak di atas 40 %. Cairannya mirip susu hanya lebih kental. Di jual dalam kemasan karton di pasar swalayan bagian susu.

++Chocolate Truffle Pie++

Ingredients:

1 (8 or 9-inch) chocolate crumb crust

2 cups (12-ounces) semisweet chocolate chips

1 1/2 cups heavy cream, divided

1/4 cup sifted powdered sugar

1 tablespoon vanilla extract

Sweetened whipped cream for garnish (optional)

Preparations:

In microwave-safe bowl, combine chocolate chips and 1/2 cup of the heavy cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth.

Cool to room temperature. Stir in sugar and vanilla. Set aside.In small bowl, beat the remaining heavy cream until soft peaks form. Blend in the chocolate mixture on high speed 1/3 at a time, mixing well.

Spoon into prepared crust. Refrigerate several hours before serving. Garnish with whipped cream, if desired.

++Tub-tim Grob++

Ingredients:

1/2 can water chestnuts
1/4 cup water
1/2 cup tapioca flour
1/3 cup sugar
5 drops red food coloring
1/3 cup coconut milk

Directions:

• Take half a can of water chestnuts, about 10-15 pieces. Use fresh water chestnuts if you like, but the ones in the can are already peeled and ready to be used. Slice each chestnut into half, making two round disks. Make two cuts into the two disks to make 6 equally sized pieces. Set chestnut pieces into a bowl and drop the red food coloring and a teaspoon of water and mix well. If you would like to use other natural food coloring, I would recommend beet juice that comes from boiled beets.

• The next step is to turn the red chestnuts into rubies. Drain the chestnuts of any juice. Put tapioca flour in a big bowl. Drop the chestnuts in and shake the bowl around to coat the chestnuts with flour. Scoop the chestnuts into a strainer to get rid of the excess flour. Put it into another bowl. Here is the secret: spray some water on the chestnuts with a misting spritzer. Put them back in the flour bowl. Coat them with flour again. If you want bigger rubies, repeat the spraying and flouring.

• Boil a pot of water. When boiling, dump the coated rubies in. The cooked rubies will float and show their beautiful color. Scoop them up in a strainer and dump them in ice water.

• In a small cup add sugar and water to make syrup. Microwave the cup for 3-4 minutes depending on your microwave.

• Divide the rubies into equal amounts and set in two bowls. Pour out water from the bowls. Add half of the coconut milk and half of the syrup to make one serving. Serve with crushed ice in the summer time.

Tips and substitutions

I really appreciate frozen coconut milk when it comes to preparing desserts. You can get by with the can coconut milk. But frozen coconut milk tastes a thousand times better.

(Buat 2 orang yach ^_*)

Resource: Tub-Tim Grob

++Strawberry Sorbet++

Ingredients:

1/2 to 3/4 pound of fresh strawberries, sliced
3/4 cup of granulated sugar ( a bit more or less depending on the sweetness of the berries)
The juice of 1 large lemon (~2 tablespoons)
1/4 cup corn syrup
2 cups of cold water

Directions:

1. Combine the strawberries, sugar and lemon juice in a mixing bowl. Refrigerate covered for at least one hour (preferably overnight)

2. When ready to freeze the mixture, purée strawberries, using the pulse setting on a blender

3. Add the corn syrup and cold water, and mix until combined

4. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s

**Instructions.
Makes 1 generous quart

++Mango Milkshake++ by Rudy Choiruddin (Indo version)

Bahan-bahannya :

500 gr mangga

100 ml air jeruk peras

250 ml susu

250 ml air soda

50 ml sirup gula

4 sdm es krim rasa vanila

Cara Bikinnya :

1. Cuci bersih dan kupas mangga. Potong-potong kasar.

2. Simpan dalam lemari es bersama-sama dengan susu dan air soda.

3. Proses seluruh bahan ke dalam blender. Ulangi 1-2 kali hingga semua bahan tercampur rata.

4. Sajikan dengan tambahan es krim atau es batu bila suka.

++ Black Forest Cake++

Ingredients:

• 1 dark chocolate cake mix (or your own from scratch)
• 1/4 c. kirsch (cherry brandy)
• 1 can cherry pie filling
• 16 oz. heavy whipping cream
• 1/2 c. confectioners' sugar
• Maraschino cherries, drained, optional, for garnish
• milk chocolate curls or shavings, for garnish

Preparation:

Drain cherry pie filling in a colander to remove most of the thickened juices.

Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

When cool, sprinkle kirsch over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

With fingers, gently press chocolate curls into cream on sides of cake.

Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.

++Cashewnut Balls++ (Indo version)

Bahan-bahannya :

125 gr mentega
150 gr tepung terigu
2 sdm gula halus
1/2 sdt soda kue
175 kacang mede goreng, cincang
1 sdt vanili
1/2 sdt baking powder (diayak)
1/2 sdt garam
gula halus secukupnya untuk melumuri

Aduk rata:

300 gr tepung terigu

175 gr gula pasir halus

1 sdt baking powder

1/2 sdt vanili bubuk

1/2 sdt garam halus

Cara Bikinnya :

1. Dengan menggunakan sendok kayu, campur jadi satu tepung terigu, baking powder, soda kue, gula halus, garam, vanili dan mentega.

2. Aduk sampai adonan rata lalu masukkan kacang mede.

3. Setelah adonan benar-benar rata, bentuklah bundar-bundar dua kali ukuran kelereng lalu taruh di loyang yang sudah diolesi mentega.

4. Panggang dalam oven dengan suhu 1800C selama 25-30 menit.

5. Setelah kue berwarna kecoklat-coklatan, angkat dan dinginkan.Lumuri dengan gula halus sampai rata.

Banana Split....i adore u ^_*

Friday, May 30, 2008

Also check this video: Banana Split

Ingredient:

6 bananas
600ml cream
1/2 tsp vanilla
6 walnut halves
1 tsp castor sugar
some grated chocolate
1 family container of ice cream

Preparation:

In a large bowl whip the cream with the vanilla and sugar until thick.

Cut the ice cream into 6 slices and place in individual serving dishes.

Peel the bananas and slice each one in half lengthways.

Place a piece of banana on both sides of the ice cream in each dish and spoon some whipped cream over the ice cream.

Sprinkle the Banana Split with grated chocolate and top with a walnut half.

Serve Banana Split immediately.

TIPS buat ICE*CREAM (indo version)

++ Pembuatan ice cream yang bisa dilakukan :

1. Dengan menggunakan alat khusus untuk membuat ice cream (ice cream maker)

2. Manual / tradisional, dengan memanfaatkan mixer/blender dan kotak pembeku dalam lemari es/freezer





++ Bahan2 dasar :

1. Susu • Susu segar • Susu bubuk • Susu Evapored • Susu asam (yogurt) • Susu kental manis • Susu skim (susu bebas / rendah lemak)

2. Santan

3. Kuning Telur

4. Cream
• Whipped cream
• Cream

5. Maizena / gelatin / agar2

6. Gula pasir / sirup

7. Garam


++ Tastenya ice cream

1. Aneka juice / potongan buah2an
2. Cokelat
3. Kopi
4. Sirup / madu
5. Karamel
6. Aneka esense
7. Aneka pewarna makanan


++ Soul~matenya ice cream

1. Potongan cake, bolu
2. Crepe (kue dadar)
3. Buah2an
4. Aneka minuman
5. Kacang2an
6. Kue kering
7. Wafer
8. Coklat iris


++ 4 langkah mudah membuat ice cream dengan cara ManuaL

1. Kocok kuning telur dan gula

2. Tuangkan adonan susu yg sudah dingin, sedikit demi sedikit sambil terus dikocok agar kuning telur mengembang. Jika ada campuran bahan tambahan, masukkan pada tahap kedua ini, misalnya jus buah, coklat, kopi cair, esens, dll.

3. Teruskan mengocok sampai adonan mengembang, tutup dengan plastik agar tidak terbentuk langit2 (lapisan keras), lalu bekukan di dalam freezer sampai 3-4 jam.

4. Setelah ½ beku , keluarkan, kocok lagi sampai adonan ice cream mengembang (karena udara banyak masuk), bekukan kembali sampai 3-4 jam lagi. Lakukan hal yg sama sampai 2-3 jam kali pengocokan


Tips ++

1. Selama proses pengocokan, lakukanlah di dalam wadah berisi potongan2 es batu agar tetap dingin

2. Pada waktu adonan ice cream dibekukan, gunakanlah wadah tertutup dari plastik

3. Jika akan membuat casasta (ice cream lapis) cetaklah di dalam loyang bolu segiempat yg dilapisi plastik terlebih dahulu

Got From : Ice Cream-bookz

++Nyum..nyuM Caramel Pudding++

Ingredients

2 cups whole milk
2 tablespoons cornstarch
1 large egg
2/3 cup sugar
2 teaspoons vanilla

Preparation:

1. In a bowl, whisk 1/2 cup milk, cornstarch, and egg until well blended.

2. In a 2- to 3-quart pan over medium-high heat, tilt and swirl sugar until melted and deep amber, about 4 minutes. Stir in remaining 1 1/2 cups milk; mixture will bubble and sugar will harden. Stir until sugar melts again, about 2 minutes.

3. Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch mixture, then return all to pan. Stir over medium-high heat until pudding thickens and begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla. Pour into bowls and serve warm. Or let cool, chill airtight up to 2 days, and serve cold.

Coffee Shake @home ^_^

Ingredients:

In order to make the Great Coffee Shake, you will need some vanilla ice cream, ice cubes, and either espresso or regular coffee. As an added bonus, you may also want to include your favorite flavor of syrup topping such as chocolate or caramel, and some whipped cream for a final topping.

Appliances:

The kitchen appliances and equipment that you will need are a coffee maker or an espresso machine, a blender, and some cups and eating utensils for the final product.

Directions:

This recipe makes two servings so if you need to make a bigger batch, just multiply the amounts of ingredients according to how many extra servings you will need to make.

First, make your coffee or espresso. Prepare your coffee as strong or light as you want depending on your personal choice. Let your coffee cool a bit as you will not want to melt the ice cream with it.

Next, get your blender and drop two heaping scoops of vanilla ice cream into it. Drop in a shot of espresso or a quarter cup of regular coffee along with a small handful of ice cubes. Blend these ingredients together on high until you see that all the contents are mixed together forming a thick and icy shake.

Now, take the cups that you will be serving the Great Coffee Shakes in. Decorate the inside of the cups with your preferred syrup, adding as much or as little as you desire.

When you are done applying the syrup to the inside of the cups, transfer the blended ingredients from the blender to your cups. Finish it off with whipped cream on the top, and you can even add more syrup on top of the whip cream if you wish.

++Coconutz Ice Cream++ (it's so easy ^_*, homemade)

Ingredients:

• SERVES 6 or more
• 4 eggs
• 1 cup white sugar
• 2 cups heavy whipping cream (500 ml. container)
• 2 cups thick (good-quality) coconut milk
• 1 tsp. vanilla flavoring
• 2 tsp. coconut flavoring

Preparation:

1. Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you'll need quite a few), or you can re-use a plastic ice cream tub.
2. Place the eggs and sugar in a food processor, mixer, or blender. Process about 1.5 to 2 minutes.
3. Pour this mixture into the top of a double-boiler and place over medium-high heat.
4. Cook for 8-10 minutes, stirring continuously, until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.
5. Measure out 2 cups coconut milk (approx. 1 can) and set aside. If there are any lumps, use a fork or whisk to break them up and create a smooth milk.
6. Pour 2 cups heavy cream into your food processor, blender, or mixer. Process until cream becomes very thick and stiff peaks form (approximately 1 minute). Scoop this whipped cream into a large mixing bowl.
7. Fold the coconut milk into the whipped cream, stirring to combine.
8. Now add the cooked egg/sugar mixture from the refrigerator. Also add the flavorings (vanilla and coconut), gently stirring everything together by hand. You should end up with a thick, ivory-white batter-like mixture.
9. Pour the ice cream mixture into your prepared container(s). Set in the freezer and allow to freeze at least 8 hours, or overnight. Note: You can leave the ice cream cake or plain ice cream uncovered until frozen. Be sure to cover it thereafter.
10. To serve, dip an ice cream scoop in water and scoop the ice cream into bowls. For extra coconutty flavor, top with a little toasted coconut. Also excellent served with fresh tropical fruit, such as papaya or mango, as pictured (see links below for tropical fruit instructions).

Resources

++Chocolate Mousse++ with HoneY

Ingredients:

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream


Preparation:

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

Cooks' notes:

• Mousse can be chilled up to 1 day.
• To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).

Active time: 45 min Start to finish: 7 hr (includes chilling)

Servings: Makes 8 servings. *Resources