Sunday, January 30, 2011

Banoffee Pie


300g flour

150g unsalted butter - diced

5 Tbs sugar

2 egg yolks
3 Tbs cold water

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)


75g butter

50g brown sugar
3 Tbs milk

300g sweetened condensed milk
2 firm bananas (I used 6)


300ml cream

1 1/2 cup white chocolate curls OR grated white chocolate


Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.


Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate.

Source : Resepi C&P from Rima

Monday, January 24, 2011

Chawan Mushi

2 biji telur
1 cawan air stok ikan atau ayam, disejukkan - haiza guna stok ayam
1/2 sudu teh kicap (soy sauce)
1/2 cawan isi daging ayam (di potong dadu)
1 cendawan shitake, dihiris
Isi Ketam - yang ni takde dalam resepi, tapi saja tambah
2 helai daun parsli, untuk hiasan - haiza guna daun sup aje

  1. Dalam bekas, pukul telur sambil campurkan air stok ayam dan kicap
  2. Masukkan cendawan, ayam dan ketam dalam acuan kecil
  3. Tuangkan telur kedalamnya sampai penuh
  4. Taburkan daun sup
  5. Kukus selama 12 minit sampai masak
Source : Resepi C&P from Mcik Pte Ltd

Pasta Seafood Gratin

  • 100g Pasta @ Macaroni
  • Udang - kopek kulit
  • Scallop/Sotong/Sosej/Isi Ketam/tuna - haiza guna sotong and isi ketam
  • Cendawan butang - hiris2 - haiza guna shitake mushroom
  • Garam
  • Lada hitam/lada sulah
  • 1 sudu besar butter
  • 1/4 bawang besar - cincang
Bahan Untuk White Sauce
  • 1 cawan susu segar
  • 1/4 cawan air - jika ingin lebih creamy gune susu segar shj
  • 2 sudu makan butter
  • 2 sudu besar tepung gandum
  • 1/2 sk lada hitam
  • 1/4 cawan keju pilihan @ 1-2keping slice cheese racik2 - haiza guna cheddar & parmesan cheese
Untuk Topping ( jika ingin lebihan cheese)
  • Keju Mozarella parut - haiza guna cheddar cheese
Untuk membuat white sauce
  1. Panaskan periuk.Masukkan butter. Kecilkan api, masukkan tepung.Gaul.
  2. Masukkan susu dan juga air. kacau hingga tepung tidak bergentel dan didihkan.
  3. Masukkan cheese, sedikit garam dan juga lada hitam. Kacau sentiasa hingga sos agak pekat. kalau pekat sangat tambahkan sedikit air/susu lg. matikan api.
Untuk membuat makaroni/pasta
  1. Rebus makaroni hingga empuk. toskan. gaul dengan olive oil. ketepikan.
  2. Panaskan butter, masukkan bawang besar dan tumis hingga naik bau. Masukkan udang dan lain2 isi pilihan.
  3. Perasakan dengan garam dan juga lada hitam/lada sulah. Masukkan makaroni tadi. Gaul sekejap sahaja. Matikan api.
  4. Masukkan macaroni ke dalam mangkuk tahan panas. Curahkan white sauce di atas.
  5. Taburkan keju mozarella - klu tk nk tabur pon xpe.. sbb white sauce td dh gunakan cheese.
  6. Bakar suhu 180 selama 20-30min atau hingga kekuningan.
  7. Siap untuk dhidang.

Source : Resepi C&P from Hana

Red Velvet Cake

1 1/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder - haiza guna van houten
1 tbsp red colouring - I used 1 1/2 tsp wilton red paste(no taste)
1/4 cup soft unsalted butter - 57g
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup buttermilk - I used 1/2 cup whole milk plus 1/2 tbsp vinegar/lemon
1/2 tsp vinegar
1/2 tsp baking soda

Cream cheese frosting
125g cream cheese
50g unsalted butter
110g powdered sugar - i reduced it to 80g
1 cup fresh cream, whipped until stiff - i used double cream

  1. Preheat oven to 175 degrees Celsius.
  2. In one container, sieve flour, baking powder and salt. Set aside.
  3. In a small container, combine cocoa powder and red coloring and stir well until form a paste (I added a little water).
  4. Using a stand mixer, beat butter with sugar until light and fluffy. Add the egg, beat until blended. Add the vanilla extract and cocoa powder mixture, beat until well blended.
  5. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F)
  6. In a small bowl, combine vinegar and baking soda and add it to ur batter. Stir well with a spatula. Pour into a 6" baking pan and bake it for 50mins or until cooked.
  7. Let cool on wire rack.
  8. Once cool, slice cake into two and spread cream cheese filling.. top it with the rest of ur cream cheese too... chill for a few hrs.. slice

Cream Cheese frosting:
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.

Source : Resepi C&P from Rima

Friday, January 21, 2011

Blueberry Cheese Cake resepi II

Kali ni order from Emma.

Bahan dasar:
1 1/2 cawan biskut digestive - (hancurkan ) - haiza guna biskut tiger
1 1/2 cawan biskut cream cracker - ( hancurkan )
2/3 cawan gula kastor (haiza tak letak)
2/3 cawan butter - cairkan

Gaul sebati serbuk biskut dengan gula kastor dan butter. Ratakan dan tekan dalam springfoam, biar padat. sejukkan dalam fridge.

Bahan Filling:
300 gm cream cheese
2 sudu besar jus lemon
2 sudu besar serbuk gelatin
1/2 cawan air panas
500 ml whipping cream
2/3 cawan gula
topping - filling strawberry (haiza guna blueberry)

Cara-cara :

1. Pukul whipping cream dengan mixer pada kelajuan tinggi hingga kental. Ketepikan.C
2. Campurkan serbuk gelatin bersama air panas kacau hingga benar2 larut. Ketepikan.
3. Dalam bekas lain, pukul cream cheese, gula dan jus lemon hingga sebati.
4. Kemudian masukkan larutan gelatin. Pukul lagi.
5. Masukkan whipping cream tadi, kacau hingga sebati dan rata.
6. Tuang ke atas bahan dasar.
7. Sejukkan dalam fridge semalaman.
8. Sapukan filling bila menghidang dan makan ketika sejuk.

Source : Resepi C&P from Ummi

Thursday, January 20, 2011

Mini Butter Cake

Cuba teka apa dalam kotak tu?


Mini butter cake....
Thanks to Suzy. Enjoy...

Sunday, January 16, 2011

Savory Pie

Pastry for the tarts:
2 cups all-purpose flour
1 1/2 sticks or 3/4 cup (12 tbsp) cold unsalted butter, cut into cubes
1 tsp of salt 6 tbsp ice water (more or less)

3 links fresh chicken sausages

½ cup grated cheddar cheese

¼ grated parmesan cheese

3 eggs

¾ cup milk
2 leeks – wash and thinly sliced

¼ chopped red pepper

¼ chopped yellow pepper

2 spring onions - cut small

Salt and pepper to taste

Methods :
  1. Removed sausages from it casing. Heat up a frying pan and cook the sausages until lightly brown. Add in the leeks. Continue to cook until the leeks are lightly brown. Dish out and set aside.2. Roll out the pastry and place it on a pie dish or small tart pans. Set it aside. Pre-heat the oven to 375 degree F.
  2. Combined eggs, milk together. Beat well and add in the two cheeses, salt and pepper. (go easy on the salt as the cheeses might be salty) Mix well.
  3. Place the sausage and leeks into the tart shell. Pour the egg mixture into the tart shell. Top it with yellow, red peppers and spring onions.
  4. Bake for 45-50 minutes or until a skewer inserted in the center comes out clean.
  5. Serve warm.
Source : Resepi C&P from My Kitchen Snippets


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