resep masakan kuno: November 2013

Saturday, November 30, 2013

Triple Layered Protein Bars with Peanut Butter and Chocolate

These deliciously sinful protein bars with three indulgent layers , adapted from The Healthy Foodie, are the ultimate treat if you're craving something substantial, sweet and healthy after a workout to replenish your energy.

Bottom Layer	Middle Layer	Top Layer
200 g Cashewe nuts, soaked overnight 150 g Dried plums 20 g Dutch-processed cocoa powder 20 g Chia seeds 50 g Old fashioned oats 1/4 tsp Salt Splash pure vanilla extract	250 g Creamy peanut butter 140 g Peanut butter flavored protein powder	25 g Dutch-processed cocoa powder 50 g Organic honey 60 g Coconut oil, melted Some salted roasted peanuts, roughly chopped

For the Bottom layer: Drain the soaked cashew nuts and add to the bowl of your food processor together with dried plums. Process until the mixture turns into a sticky paste. Add the rest of the ingredients and process until well combined. Press to the bottom of a 28 x 12-cm loaf pan lined with parchment paper.
For the Middle layer: Beat the creamy peanut butter until smooth and light. Add in peanut butter protein powder and process until just incorporated. Press the mixture evenly on top of the bottom layer of chocolate and nuts.
Top layer: In a small mixing bowl, gently mix together the cocoa powder, honey, and melted coconut until smooth and creamy. Spread evenly on top of peanut butter layer. Sprinkle chopped peanuts over the top and place, covered with a plastic film, in the refrigerator for at least 4 hours before cutting into bars.

Wednesday, November 27, 2013

Resep Soto Sulung Asli Enak

Soto Sulung yang enak dan lezat ini tentunya akan menambah nafsu makan keluarga. Hari ini Resep Online Q hadirkan masakan dengan bahan daging sapi plus jeroan (babat, usus dan paru), namun sebelum mencobanya tentunya perlu diketahui bahwa Soto dari daerah Jawa Timur ini kadar kolesterolnya cukup tinggi. Pengen mencoba ? Simak aja terlebih dahulu Resep soto sulung berikut ini.

Resep Soto Sulung

Bahan Utama :

150 gram babat
250 gram usus
150 gram paru
250 gram daging has dalam
2000 cc air
3 sendok makan minyak goreng, untuk menumis

Soto Sulung

Bumbu-Bumbu / Bumbu Yang Dihaluskan :

8 butir bawang merah
5 siung bawang putih
1 iris kunyit (± 2 centimeter)
1 iris jahe (± 2 centimeter)
1 sendok makan garam
1 sendok teh merica

Untuk Pelengkap :

1 batang daun bawang, iris halus
1 batang daun seledri, iris halus
sambal rawit
bawang goreng

Untuk Sambal (haluskan, campur rata):

3 buah cabai rawit, rebus
6 buah cabai merah, rebus
1 sendok teh gula pasir
½ sendok teh garam
1 sendok makan cuka

Cara Membuat Soto Sulung

Pertama-tama rebus masing-masing jerohan sapi hingga empuk, buang airnya, tiriskan.
Selanjutnya potong masing-masing jerohan berbentuk dadu ± 2 x 2 centimeter, sedangkan untuk usus sapi potong dengan ukuran ± 2 centimeter.
Sementara itu, rebus daging dalam panci tertutup hingga empuk, angkat dan potong dengan bentuk dadu ± 2 x 2 centimeter juga.
Langkah selanjutnya, tumis semua bumbu yang telah dihaluskan, kemudian masukkan bersama-sama daging dan jerohan yang telah dipotong ke dalam air rebusan daging. Masak lagi dengan menggunakan api yang kecil hingga kuah mendidih (± 10 menit). Angkat.
Tempatkan soto dalam mangkuk, taburi daun bawang, seledri dan bawang goreng. Hidangkan dengan sambal dalam tempat terpisah.
Resep soto sulung ini bisa dinikmati untuk 4 orang

Bahan dan bumbunya cukup mudah didapat, namun untuk jeroan harus lebih pagi belanjanya karena semakin siang semakin susah menemukannya (di pasar tradisional). Selamat mencoba membuat Resep Soto Sulung

Monday, November 25, 2013

Kale Muffins with Kamut and Spelt

Soft, moist and comforting – these sugar-free, wholegrain muffins are wonderfully delicious with a healthful boost from kale and yogurt. They are perfect for breakfast or as a snack.

Kamut, or Khorasan wheat, is an ancient wheat variety, naturally high in protein, minerals and known for its rich nutty flavor. Feel free to substitute it with standard wholewheat or spelt flour.

Kamut Kale Muffins

adapted from Eat Smarter

150 g Fresh kale
Sea salt
100 g Wholegrain kamut, ground into flour
125 g Refined spelt flour
2 tsp Baking powder
2 Eggs
220 g 0,1% Plain yogurt
80 ml Sunflower oil
1 tbsp Black sesame seeds, optional

Bring a pot of salted water to a boil. Add the kale leaves and cook for 3 minutes. Remove and quickly rinse under cold water. Drain and finely chop the kale.
Preheat the oven to 180C/350F. Line a muffin pan with paper or silicon liners or simply butter the pan. Set aside.
In a mixing bowl, whisk together the ground kamut, refined spelt flour and baking powder. Stir the eggs, yogurt, pinch of salt, and oil in another bowl until well combined.
Add the flour mixture and chopped kale to the egg mixture. Stir until well combined. Divide the batter into 10-12 muffin liners. Sprinkle the top with a little black sesame seeds.
Bake in the middle of hot oven for about 25 minutes until nicely golden. Leave the muffins in the pan to cool for a couple of minutes before transferring them to a wire rack to cool.

Thursday, November 21, 2013

Welsh Spelt Bara Brith

Bara brith, known as "speckled bread", is a rich Welsh tea-time classic made with mixed dried fruits and tea. There are two versions of bara brith. Traditionally bara brith is made with yeast and smeared liberally with butter. The modern version of bara brith is more like a fruitcake which is baked with self-raising flour.

This is my variation of Bara Brith made with Chai, and a mix of wholegrain spelt flour and refined spelt flour, based on the eatsmarter recipe - Walisischer Teekuchen mit Rosinen.

400 g Mixed dried fruits
240 ml Chai, hot
275 g Wholegrain spelt, ground
75 g Refined spelt flour
15 g Baking powder
1 tsp Cinnamon powder
2 Eggs, at room temperature
45 g Muscovado sugar
Pinch of salt

Put the dried fruit into a large mixing bowl. Pour over the hot chai and stir to combine. Cover and leave to soak overnight.
Preheat the oven to 180C/350F. Line a 30-cm loaf pan with baking paper. Whisk together the flours, baking powder and cinnamon powder.
Beat the eggs, muscovado sugar and salt until fluffy. Sift in the flour mixture, folding to combine. Now add in the dried fruit together with chai. Mix well.
Pour the mixture into the loaf tin and bake the oven and bake for 1 hour. Cover with a layer of foil to prevent the top from browning too much. Continue to bake for a further 30-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the tin and transfer to a wire rack. Cover with a tea towel and set aside to cool completely.

Saturday, November 16, 2013

Kale Apple Salad with Tahini Cranberry Dressing

A simple, light and delicious massaged kale salad with apple, hazelnut and a creamy cranberry tahini dressing. It's packed with flavours, healthful and great for anytime.

Dressing	Salad
3 tbsp Cranberry juice 1 tbsp Tahini 1 tsp White wine vinegar Sea salt & pepper to taste	200 g Chopped Kale 1 Apple, diced 2 tbsp Hazelnuts

Mix all dressing ingredients together.
Slice kale. Cut apple in cubes.
Pour dressing in the kale and massage it with your hands.
Add the rest of ingredients. Toss until well combined.

Wednesday, November 13, 2013

Mega Healthy Oat Pearsauce Bread

Moist, dense, flavourful breakfast bread made with organic old-fashioned oats, nuts, seeds, cranberry juice, homemade chai pearsauce and lightly sweetened with honey. It's grain and gluten free, and it's easy to veganize.

150 g Organic rolled oats
140 g Sunflower seeds
85 g Hazelnuts
20 g Ground flax seeds
15 g Psyllium husks
40 g Chia seeds
1 tsp Cinnamon powder
1/4 tsp Salt
40 g Organic honey
320 g Chai pearsauce
185 ml Organic unsweetened cranberry juice

Whisk together the rolled oats, sunflower seeds, hazelnuts, flax seeds, psyllium husks, chia, cinnamon and salt in a bowl.
Stir honey, pearsauce and cranberry juice together in another mixing bowl. Add in dry mixture and stir until all well blended.
Pour into a standard-size loaf pan lined with parchment paper. Cover with a clean kitchen towel and set aside for an hour.
Preheat the oven to 180C/350F. Bake the bread in the middle of the hot oven for about 30 minutes. Remove the bread from the loaf pan and place it in a parchment lined baking tray. Return it to the oven and bake for another 30 minutes. Cool the bread on a wire rack for an hour before slicing.

Saturday, November 9, 2013

Grain Free Fudge Pumpkin Brownies

This super moist fudge brownie, adapted from Specialty Cake Creation, is grain-free, dairy-free and taste delicious. I prefer to use honey to sweeten the desserts or baked goods, but if you are a vegan, feel free to replace honey with maple syrup or agave nectar.

Brownie	Topping
50 g 85% Dark chocolate 50 g 70% Dark chocolate 25 g Coconut oil 150 g Honey 200 g Pumpkin puree 1 Large egg 1 tsp Vanilla extract 40 g Almond flour 1 tsp Cinnamon powder	40 g Creamy peanut butter 100 g Pumpkin puree 1 tsp Cinnamon powder 30 g Honey

Preheat the oven to 180C/350F. Line a large loaf pan or an 8-inch square pan with baking paper.
Place chocolates, coconut oil and honey in a large bowl set over a pot of simmering water. Stir until chocolate is melted and mixture is smooth. Add in pumpkin puree, egg and vanilla extract. Mix until incorporated.
Whisk together the almond flour and cinnamon powder and add into the chocolate mixture. Spread the batter into the prepared pan and bake for 25 minutes. Remove and cool on a wire rack.
Beat all the ingredients of topping and spread over the cooled brownie. Garnish with some shaved chocolate if desired. Slice and serve.

Monday, November 4, 2013

Poppy Spelt Streusel Cake

This delicious poppy spelt streusel tray bake, adapted from Küchengötter, has a layer of low-fat Quark (German fresh cheese) oil bottom crust, that is topped with a homemade cinnamon flavoured poppy seed filling, then scattered with a crumbly spelt streusel. It is great for brunch or an afternoon tea/coffee break. Serve warm with some whipped cream if desired.

Poppy Filling	Streusel Topping	Quark Oil Dough
375 ml Milk 100 g Sugar 2 tsp Lemon zest 1/2 tsp Cinnamon powder 25 g Butter 250 g Ground poppy seeds 50 g Cornstarch 1 Egg, at room temperature	100 g Butter, softened 100 g Sugar 150 g Refined spelt flour Pinch of salt	150 g Low fat Quark, at room temperature 6 tbsp Milk, at room temperature 6 tbsp Sunflower oil 75 g Sugar 150 g Refined spelt flour 150 g Whole spelt flour 15 g Baking powder

In a large saucepan, whisk together 350 ml milk, sugar, lemon zest, cinnamon, butter and ground poppyseeds. Bring the mixture to a boil. Remove the saucepan from the heat. Cover the saucepan and leave it at side for 10 minutes.
Mix the cornstarch with 25 ml milk in a bowl until smooth. Stir into the poppy mixture and bring it to a simmer. Remove from the heat and stir in the egg. Cover it with a plastic film and allow it to cool to room temperature.
Place butter, sugar, spelt flours and salt in a mixing bowl. Mix with your fingertips until crumbly. Chill the streusel in the fridge until ready to use.
Line a 33-cm/13-inch baking tray with parchment paper. Preheat the oven to 200C/400F.
Place everything for the bottom in a mixing bowl. Using a handheld mixer fitted with dough hooks, stir until you have a smooth dough.
Place the dough in the prepared baking tray and roll it out evenly. Spread the poppy mixture over the dough. Top with the prepared streusel. Place it in the middle rack of oven. Lower the over temperature to 180C/350F and bake for 45 minutes until golden brown.