resep masakan kuno: April 2012

Sunday, April 29, 2012

Spinach Spelt Galette with Mushrooms and Beetroot

You can call this ‘crostata’ if you like. They are basically the same thing, a rustic tart crust folded over the filling, sweet or savoury, baked flat rather than in a tart pan, just French and Italian, respectively. Recently I have come across a spinach galette and a mushroom galette, both of which looked very interesting and delicious. So I purposely made lots of red wine spinach, baked mushrooms, so I would have leftovers just for this recipe. Bring this to potlucks or picnics as it tastes FANTASTIC cold.

Crust	Filling
180 g Wholegrain spelt flour Pinch of sea salt 70 g Cold unsalted butter 6 tbsp Ice water	40 g Parmesan, grated 40 g Gorgonzola, sliced 350 g Red wine spinach, drained 200 g Parmesan roasted mushrooms 1 Roasted beet, sliced Garden cress 1/2 Egg, lightly beaten for glaze

Place wholegrain spelt flour and salt in a large mixing bowl and whisk to combine. Cut in the cold butter and mix with your fingertips until the mixture resembles coarse crumbs. Drizzle ice water into the bowl and continue to mix ingredients with your fingertips. Turn out the dough onto your work surface and gather the dough into a ball. Wrap the ball with a plastic film and flatten the dough into a thick round. Chill in the fridge for at least one hour, or up to two days.
Preheat oven to 200C/400F. Roll out the dough between two pieces of parchment paper to form a 15-inch circle. Sprinkle half of Parmesan and Gorgonzola in the center, leaving 2-3 inches border all around. Then mound the red wine spinach, roasted mushrooms, and beet on the top of cheeses.
Fold the border up and over the filling to form a rim, pleating as necessary. Now sprinkle the remaining Parmesan and Gorgonzola over the vegetables. Brush egg glaze over the rim.
Bake the galette until the crust is nicely golden brown, about 30-35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes. Slide onto a serving platter and sprinkle some garden cress over. Serve hot or at room temperature.

Wednesday, April 25, 2012

Nutella Spelt Cookies with Pistachios

If you are a fan of Nutella or chocolate, those rich, crispy, chocolatey and nutty cookies are sure a real treat. If you can't find spelt, just use plain wheat flour instead.

270 g Spelt pastry flour
1/2 tsp Baking soda
1/2 tsp Salt
100 g Butter, softened
150 g Sugar
2 Eggs, at room temperature
320 g Nutella
1 tbsp Coffee liquor
50 g Pistachios, chopped

Whisk together the spelt flour, baking soda and salt in a mixing bowl.
Cream the softened butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, until completely incorporated. Add in nutella and coffee liquor.
Sift the flour mixture into the nutella mixture. Mix until just incorporated. Cover with a plastic wrap and chill at least 4 hours or overnight.
Line two baking sheets with parchment paper. Preheat the oven to 175C/350F. Shape the cookie dough into balls and roll in the chopped pistachios. Place them on the prepared baking sheets, leaving about 1-inch between cookies. Bake for 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Saturday, April 21, 2012

Asparagus Baton Bread with Sesame Seeds

Crisp crust with a moist and soft interior, this is an interesting and a perfect spring bread recipe, especially with asparagus season in full swing. This Baton is based on a bread recipe from daheim und unterwegs.

Starter	Dough
175 g Bread flour 3 g Salt 3 g Fresh yeast 115 ml Water, at room temperature	200 g Green asparagus, trimmed and cut into 2cm pieces 188 ml Water, at room temperature 325 g Bread flour 50 g Sesame seeds, lightly roasted 10 g Sugar 7 g Salt 12 g Fresh yeast

In a mixing bowl, stir all the starter ingredients until you get a rough dough ball. Cover with a plastic film and leave it at the room temperature for an hour. Transfer the starter, still covered, to the fridge and leave it for 15-24 hours.
Trim, rinse and dry the green asparagus. Cut them into 2cm pieces. Dissolve the starter with water in the mixing bowl of your stand mixer. Add in bread flour, sesame seeds, sugar, salt and yeast. Stir at low speed for 3 minutes, then increase the speed to medium and knead for 5 minutes until the dough is smooth and pliable. Turn the dough on a lightly floured work surface, gently knead green asparagus pieces into the dough until evenly distributed.
Cover the dough and allow it to rest for 30 minutes. Divide the dough into two portions. Shape each into a round. Cover and set aside for 5 minutes.
Shape each dough into a baton on a floured work surface and place them on a baking sheet lined with parchment paper. Cover and allow them to rise for 45 minutes.
Place a roasting pan at the bottom shelf and preheat the oven to 230C450F. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife or with a floured scissor snip 1/2-inch-deep V into top of each roll.
Place the bread in the oven and throw a handful of ice cubes into the roasting pan. Close the oven door and bake for 35-40 minutes until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting.

I am sending this to the "Bake Your Own Bread-April" at Girlichef.

Wednesday, April 18, 2012

Soya Spelt Scones with Cranberry and White Chocolate

Scones, similar to American biscuits, are a type of pastry, which is often served at breakfast or tea, especially in Britain. The dough is usually made in the shape of a round which is cut into triangles, although scones can also be cut into squares or made using a cookie cutter. These soya spelt scones are so tasty when eaten warm. They can be also served at room temperature with clotted cream, jam or honey.

110 g Toasted soya flour
150 g Wholegrain spelt flour
30 g Light brown sugar
1/2 tsp Salt
1 tbsp Baking powder
110 g Cold butter
40 g Dried cranberries
40 g White chocolate chips
150 ml Whole milk
1 Egg, lightly beaten

Preheat oven to 200C/400F and line a baking tray with parchment paper. In a mixing bowl, whisk together the flours, brown sugar, salt, and baking powder.
Cut the butter into small pieces and blend into the flour mixture with your finger tips. The mixture should look like coarse crumbs. Stir in dried cranberries and white chocolate chips. Add in milk and egg. Stir until just combined. Do not over mix.
Transfer the dough to a lightly floured work surface and knead briefly. Gently pat the dough to form a 2cm-thick round. Use a 3.5cm fluted cutter to cut out 16 discs. Dip the cutter into flour between cutting to prevent dough sticking to it.
Place them to the prepared lined tray and then brush the top of the scones with milk or cream. Bake in the middle of the hot oven for about 15 minutes or until beautifully browned and puff.

Saturday, April 14, 2012

Red Lentil and Green Pea Salad

Fast-cooking red lentils teamed up with frozen green peas to make this hearty fiber-rich salad. It makes for a healthy and satisfying lunch with its bright colours and chewy yet tender texture. It turned out that I didn’t touch any chicken breast leftover, so just leave it out if you haven’t got any leftover.

Salad	Dressing
200 g Dried red lentils 80 g Frozen green peas 1 Small yellow onion, finely chopped 400 ml Vegetable stock 1 Baby carrot, thinly sliced 2 Cherry radishes, cut into wedges 2 Strawberries, cut into wedges A handful of salad leaves Pan-seared thyme chicken breast leftover, optional	5 tbsp Lemon juice 3 tsp Honey 5 tbsp Olive oil Salt and pepper

Spread the red lentils out on a work surface and pick out any pebbles, debris, or damaged lentils. Rinse lentils until the water runs clear. Finely chop the onion.
Place vegetable stock in a medium pot and bring to a boil. Add in rinsed lentils and onions. Cook for 8-10 minutes. Stir in frozen green peas 5 minutes before lentils are tender. Drain well, refresh under cold water and drain again.
Combine all the ingredients for the dressing in a medium bowl. Mix well and season with salt and pepper. Add the lentils mixture, sliced carrot, radish, strawberry wedges to the bowl of dressing and toss to mix.
Arrange the salad leaves on a serving plate. Spoon the lentil salad in the middle, top with sliced chicken breast if used and drizzle a bit of balsamic cream over.

Roti susu Hokaido

Roti Susu Hokaido

Bahan-bahan

Roti bertexture lembut ini enak rasanya, menggunakan whipp cream, susu bubuk dan susu cair, jadi begitu terasa susunya.

Bahan :

540 gr tepung terigu untuk roti

60 gr tepung terigu protein sedang

10 gr instant yeast

30 gr susu bubuk

40 gr gula pasir

9 gr garam

1 butir telur

250 gr susu cair

150 gr whipping cream

Caranya membuatnya :

Campur semua bahan dan aduk dengan stand mixer sampai tercampur rata.

Knead pada kecepatan 4 (stand mixer) selama 20 menit sampai lembut, glossy dan elastic (sampai terlihat transparant dengan test window pane).

Bungkus dengan plastik dan istirahatkan adonan selama 1 jam sampai volumenya 2x.

Kempiskan adonan dan bagi adonan menjadi 12 bagian. Buat bulat2 dan istirahatkan 10-20 menit dan simpan dalam loyang yang sudah disemir mentega.

Istirahatkan adonan sampai naik 2/3 penuh. Panaskan oven 180°C. Olesi permukaan atas adonan dengan telur atau susu cair.

Pangang selama 20 menit, sampai roti matang (tekan permukaan roti dengan jari, kalau sudahmatang maka akan kembali kebentuk semula).

Knead adonan dengan stand mixer

Istirahatkan selama 1 jam

Adonan sudah mengembang 2x volume

Masukkan dalam loyang mufin ukuran besar

Roti fresh from the oven

Texture roti yang lembut.

Sisa adonan dibuat roti loaf dengan sapuan warna (gaya roti jadul)

Thursday, April 12, 2012

Rengginang

Bahan-bahan

Kerupuk tradisional dari beras ketan ini rasanya gurih, renyah dan enak buat cemilan iseng. Kadang bikin kangen saat tidak tinggal di tanah air. Yuk buat didapur sendiri.

Ingredients:
1 kg beras ketan, dicuci bersih, rendam 1 jam
5 sendok teh garam
300 ml air mendidih
5 siung bawang putih, haluskan
1 sdt terasi

Directions:
1.Rendam beras ketan selama 3 jam. Angkat, tiriskan. Kukus dalam dandang panas selama 30 menit sampai ketan setengah matang.
2.Masukkan bawang putih, terasi, dan garam ke dalam air mendidih, aduk-aduk sampai larut. Masukkan ketan, masak sampai air meresap habis dalam ketan.
3.Lalu pindahkan ketan sudah berbumbu tadi ke dalam dandang, kukus selama 25 menit sampai matang. Angkat, keluarkan ketan dari dandang.
4.Selagi ketan masih panas, cetak tipis-tipis dengan menggunakkan cetakan bundar berdiameter 4 cm. (gunakan tatakan gelas)
5.Jemur di bawah panas terik matahari, bolak balik ketan sampai benar-benar kering merata.
6.Panaskan minyak goreng yang cukup banyak. Goreng rengginang di sambil disiram-siram minyak dengan sutil. Goreng sampai rengginang mekar dan renyah. Angkat, tiriskan. Simpan dalam toples kedap udara.
Hasil : Rengginang mentah 820 gram
Setelah digoreng 1050 gram
Tips : Agar rengginang dapat mekar dengan sempurna, saat menggoreng gunakan minyak goreng yang sudah panas.

Rengginang sebelum digoreng

Rengginang matang (didepan dan dalam stopless) dan yang mentah dibelakang

Simpan dalam tempat kedap udara agar rengginang tetap garing.

Wednesday, April 11, 2012

Pie Tee / Top Hats

Ingat di KL suka makan Pie Tee (Top Hats) ini di Resto Chicken Rice. Kebetulan ada teman yg meminjamkan cetakannya. Akhirnya uji coba didapur. Berhasil sukses... seneng bisa makan pie tee dirumah.

Ingredients:
Kulit / mangkuk pie tee
1 cup tepung terigu (all purpose flour)
1/4 cup tepung beras
1 1/4 cup air
1 telur (kocok lepas)
1/2 sdt garam
Minyak goreng untuk menggoreng

Isi dan topping :
1 sdm margarine
3 buah wortel
10 buah buncis
100 gr ayam filet
1 sdm bawang putih (parut halus)
1 sdt garam
1 sdt penyedap rasa (chicken stock)
sedikit air
Topping :
Bawang goreng
Cabe merah (iris)
Saus sambal bangkok

Directions:
Membuat Kulit :
campurkan terigu, tepung beras, telur, garam dan air, aduk rata dan saring. Pindahkan kedalam gelas agar mudah merendam cetakan kedalam adonan.
Siapkan panci sup yang kecil, isi dengan minyak goreng sampai cetakan pie tee terendam penuh. Panaskan minyak dan cetakan dalam minyak panas. Masukan cetakan dalam adonan sampai terendam 90% pastikan cetakan terselubungi oleh adonan dan segera goreng dalam minyak panas, goyangkan cetakan agar kulit mudah lepas, bantu dengan sumpit untuk melepaskan kulit pie tee. Goreng hingga kuning kecoklatan dan garing.
Isi :
Iris wortel, buncis dan ayam filet.
Tumis bawang putih halus dalam margarine, dan masukkan bahan isi, tambahkan garam, penyedap rasa dan sedikit air, masak 5 menit sampai matang.
Isi kulit pie tee dengan bahan isi matang dan garnish dengan bawang goreng, cabe merah dan saus sambal bangkok.

Bentuk cetakan pie tee

Menggoreng Pie Tee

Kulit Pie Tee yang renyah dipadu dengan sayuran didalamnya, ditambah saus dengan rasa asam manis pedas sangat cocok menjadi hidangan di siang hari yang panas. Menu pie tee ini biasanya tersedia di Resto Chicken Rice Malaysia. Saat tidak ingin makan berat, biasanya saya memilih pie tee sebagai lunch.

Kulit Pie Tee matang

Pie Tee siap dinikmati

Tuesday, April 10, 2012

Panmarino aka Italian Rosemary Bread

This sourdough bread, generous with the fresh rosemary, has a light tender crumb and golden crisp crust topped with a sprinkling of coarse salt.

The revival of this beautiful recipe is connected with the name Luciano Pancaldo, a baker from the town in the north of Italy, Ferrara.
Reading the biographical materials about D'Este family, the rulers of Ferrara at that time, Luciano Pancaldo came across the description of the bread, which was baked for the Dukes. The bread, which was full of rosemary aroma, had a light crumb and golden crust decorated with salt crystals shimmering like diamonds.
Being very inspired by the description he decided to create the recipe for Panmarino.

Panmarino aka Italian Rosemary Bread

adapted from Sourdough

1st Preferment Build	2nd Preferment Build	Dough
12 g 100% Hydration sourdough rye starter 24 g Bread flour 14 g Water	50 g Starter 1st build 94 g Bread flour 56 g Water	200 g Preferment from 2nd build 150 g Water 150 g Milk 1 tsp Malt extract 500 g Bread flour 10 g Salt 40 g Olive oil 30 g Fresh rosemary leaves, chopped Coarse sea salt A handful of ice cubes to create the steam

To prepare the first preferment, mix all the ingredients in a bowl. Cover and leave it at room temperature for 10-12 hours.
To prepare the second preferment, add flour and water to the starter of first build. Mix well. Cover and leave it at room temperature for 10-12 hours.
Dissolve the preferment with water, milk and malt extract in the mixing bowl of your stand mixer. Set aside for 10 minutes while preparing other ingredients.
Add the flour to the liquid mixture. Mix all to form a dough. Allow it to sit for 20-30 minutes. Stir in the salt, olive oil and chopped rosemary into the dough and knead until the gluten develops. Turn out the dough and shape into a ball. Grease the mixing bowl with a bit of olive oil and return the dough to the bowl. Put it inside a plastic bag and leave it in the fridge overnight.
In the morning (about 6am) of day 3, take out the dough and fold it once and return it to the fridge.
In the late afternoon (about 5pm) of day 3, take out the dough and let it warm to room temperature over the next 4-5 hours as you gently stretch and fold it. I just folded it once every hour for five hours and kept it from drying out by putting it inside the plastic bag in-between folds. The dough should be velvety smooth, moist and blistered by the time it is ready for shaping.
Divide the dough into two portions and shape. I shaped one portion into a boule and one into a baton. Place the boule in a round bread basket dusted with semolina and the baton in a tray dusted with homemade soya meal. You can use the flour or semolina instead. Place each inside a plastic bag and let rise for an hour or so before putting them in the fridge for baking in the morning. Be sure to cover the dough in the fridge so it does not dry out too much.
In the morning (about 8am) of day 4, heat the oven to 250C/500F. Invert the boule onto a baking paper-lined baking tray together with baton. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife or a razor blade. Sprinkle some sea salt into the cuts.
Place the baking tray with bread in the oven and throw a handful of ice cubes into the bottom of the oven. Close the oven door and bake for 10 minutes at 250C/500F. If you are using a fan-forced oven, then turn the oven off for 10 minutes or the fan would blow all the stem away.
Now set the oven temperature at 210C/410F and bake for 30 minutes longer until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting.

I am sending this to the "Bake Your Own Bread-April" at Girlichef.