resep masakan kuno: May 2012

Tuesday, May 29, 2012

Cookies Sagu Keju

Cookies ini biasanya hadir saat hari Lebaran. Enak buat teman minum teh, dan rasanya kalau sudah makan tidak mau berhenti deh...

Biasanya kue kering ini dibuat untuk menyambut hari raya. Rasanya gurih ringan, renyah dan langsung rapuh dilidah. Bikinnya mudah, cocok buat yg suka simple dan sederhana bikinnya.

Ingredients:
300gr tepung sagu (tapioka starch)
50 gr terigu
125 gr margarine
75 gr mentega (butter)
75gr gula halus
1 btr kuning telur
100gr keju kraft parut
Untuk hiasan diatasnya (kalau kue dicetak) :
Selai Strawberry atau selai aprikot

Directions:
Mixer margarine dan mentega hingga putih dan lembut masukkan gula, kocok rata, tambahkan kuning telur, kocok rata.
Campur tepung sagu, terigu dan keju parut, tuang bertahap kedalam adonan mentega, aduk dengan spatula sampai tercampur rata.
Masukkan adonan kedalam plastik segitiga, dengan spuit bintang. Cetak adonan diatas loyang yang telah di semir margarine.
Panggang dalam oven dengan panas sedang selama 15 menit.
Angkat dan dinginkan kue. Masukan dalam stoples kedap udara.

Bahan-bahan

Sunday, May 27, 2012

Dark Rye Bread with Oats and Longans

The earthy flavour of dark rye, nuttiness of rolled oats, offsetting sweetness of dried longan flesh combine to make a dark brown bread that has rich hearty flavour and a dense chewy texture. Serve, lightly buttered, as a breakfast or as after-school snack.

Dried longans (“dragon eyes”) are high in iron, fiber, and considered to help with insomnia, stomach ache and to improve memory. Many Chinese believe longans can be used as an antidote for poison, and as a blood tonic, to nurture the heart and to add luster and beauty to the skin. You can purchase dried longans in most Asian supermarkets.

Dark Rye Bread with Oats and Longans

adapted from Brot backen - Köstliche Rezepte aus der guten alten Zeit

500 g Dark rye flour (German #1150)
40 g Fresh yeast
1/2 tsp Sugar
500 ml Water, lukewarm
1 tbsp Sea salt
350 g Dried longan flesh
250 g Rolled oats

Place dark rye flour in a large mixing bowl and make a well in the center. Crumble the fresh yeast and place them in a bowl together with sugar. Dissolve with 100 ml lukewarm water.
Now put the yeast mixture into the flour well. Mix in some flour until it resembles thick porridge. Cover this starter and leave it aside for 30 minutes.
Add in sea salt and the rest of the water. Stir until a pliable dough forms. Turn it out onto a floured work surface. Knead firmly, with floured hands, for 5 minutes. Shape the dough into a ball, covered, and proof at room temperature for about 60 minutes.
Knead the dried longan flesh and rolled oats into the dough. Divide the dough into two portions. Shape them into a baton and boule. Place them on the baking tray lined with parchment paper. Cover and proof for 30 minutes at room temperature.
Place a tray of water at the bottom of oven. Preheat the oven to 180C/350F. Bake the bread for 1 hour at the lower rack. Cool the bread on a rack.

Wednesday, May 23, 2012

Sweet Potato Salad with Baby Spinach and Feta

Nothing tastes fresher, happier and better than a spring salad just picked from your own garden or windowsill. Besides that, salad is a great way to increase your fruit and vegetable consumption.

Baby spinach is amazingly easy to grow, as seeds germinate in cool weather. I started mine outdoors in containers around the mid-April and 3-4 weeks later, they were ready for harvest.

The flavour of this salad sparkles with the subtle depth and bright note of acidity from Balsamic vinegar, its tartness tempered by the natural sweetness of tasty, low-calorie roasted orange sweet potatoes.

Salad	Dressing
700 g Orange sweet potatoes, peeled and cut into slices 2 tbsp Olive oil Salt and black pepper 100 g Baby spinach 1 handful Almonds, toasted and chopped 1 Small red onions, cut into thin wedges 100 g Feta, crumbled	3 tbsp Balsamic 1 tbsp Olive oil 2 tbsp Clear honey 1 tbsp Wholegrain mustard Salt and pepper

Preheat a grill or broiler to medium-high. Place the potato slices, 2 tbsp olive oil, salt and pepper in a bowl. Toss well. Place them in a single layer on a baking sheet, and broil until they are nicely caramelised, 5 minutes on each side. Adjust the oven to the bake setting at the temperature 180C/350F. Cook for 15 minutes until they are fork tender.
Toss baby spinach, toasted almonds, and red onions together and divide the mixture into two serving plates. Top with crumbled feta.
Whisk the balsamic, olive oil, honey and mustard together. Season well. Pile sweet potato slices on top of the salad and drizzle with the dressing.

Sunday, May 20, 2012

Whole Wheat Cheese Crackers with Chives and Mustard

These delicious crackers are indulgently buttery, cheesy, flaky and practically melt in your mouth. A mix of sharp Cheddar and Grana Padano was used here, but if you can't get enough sharp-tasting cheese, then substitute Grana Padano with vintage Cheddar.

Whole Wheat Cheese Crackers with Chives and Mustard

adapted from Taste

150 g Wholewheat flour
150 g All purpose flour
250 g Chilled butter, cut into smaller pieces
2 tsp Dijon mustard
60 g Sharp Cheddar, grated
60 g Grana Padano, grated
3 tbsp Fresh chives, chopped

Whisk and sift together the wholewheat flour and all purpose flour in a mixing bowl. Set aside. Line two baking trays with parchment papers.
Beat chopped butter and mustard in a bowl until combined and creamy. Stir in the flour mixture, grated Cheddar, Grana Padano, and chives. Turn onto a lightly floured work surface. Use your hands to bring the dough together.
Divide the dough into two equal portions. Roll out 1 portion onto a lightly floured work surface until about 5mm thick. Use a wave or flower 5cm-diamenter cookie cutter to cut cookies from the dough. Place on the prepared trays. Place them in the fridge for 15 minutes to chill.
Preheat the oven to 180C/350F. Bake the cookies, swapping trays halfway through cooking, for 18-20 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack. Repeat with the remaining dough portion. Store the crackers in an airtight container for up to 1 week.

Friday, May 18, 2012

Orange Chiffon cake

Masih punya Jeruk sunkist hasil panen, untuk arisan DWP Noumea bikin Orange chiffon cake. Resep kue ini hasil modifikasi dari "Joy of Baking" rasanya sangat lembut, ringan dengan texture halus dan rasanya betul-betul enak dengan rasa jeruk yang kuat. Cocok sekali untuk teman minum teh atau untuk dessert.

Bahan :
7 butir telur (pisahkan putih dan kuningnya)
200 gr tepung terigu self rising
30 gr tepung maizena
250 gr gula pasir
1/2 sdt garam
2 sdm parutan kulit jeruk sunkist
150 ml minyak sayur
150 ml orange Juice (air perasan 1 jeruk sunkist)
1/2 sdt cream of tartar (optional)
Cara membuatnya :
Panaskan oven 170°C, siapkan loyang angel cake ukuran besar.
Hand Mixer sebentar kuning telur, 200 gr gula pasir, garam dan parutan kulit jeruk. Tambahkan terigu, maizena, orange juice dan minyak sayur.
Sementara itu di dalam bowl stand mixer aduk putih telur sebentar dengan kecepatan sedang, tambahkan cream of tartar dan 50 gr gula pasir sedikit demi sedikit, tambah kecepatan mixer aduk sekitar 10 menit, sampai soft peak konsistensi.
Aduk 1/3 bagian putih telur kedalam adonan kuning telur, aduk pelan dengan spatula, dan tambahkan 1/3 bagian lagi, sampai adonan putih telur habis.
Tuang kedalam loyang angel cake, dan panggang dengan suhu 170°C selama 45 menit atau 1 jam (tergantung kondisi oven).
Setelah lulus test kematangan angkat dan letakkan loyang dalam posisi terbalik selama 30 menit. Balik loyang dan keluarkan kue dari loyang. Kue siap dihidangkan.

Letakan loyang pada posisi terbalik selama 30 menit saat mendinginkan kue

Cake siap dipotong

Kue siap disajikan

Texture kue halus dan lembut

Dihias butter cream dan ceri

Thursday, May 17, 2012

Lumpia segar ala Vietnam

Dimusim panas, enak sekali menikmati Lumpia segar dari Kertas Beras ala Vietnam, isinya aneks sayuran segar, seafood ditambah hoisin saus. Pas sekali untuk makanan pembuka atau snack sehat.
Bahan :
24 lembar Kertas Beras Vietnam siap pakai
Untuk Hoisin Saus :
5 sendok makan saus hoisin (siap pakai)
2 sendok makan cuka, cabai dan bawang putih (siap pakai)
1 sendok makan saus kacang tanah (bumbu gado-gado / bumbu sate siap pakai)
6 buah cabai rawit (iris kasar)
Bahan isi :
1 ketimun Jepang (iris memanjang sekitar 5 cm)
1 ikat daun selada
1 ikat daun bawang
1 ikat daun mint
1 ikat daun ketumbar
1 ikat daun kemangi
100 gr bihun atau soun (rebus sampai matang, tiriskan)
500 gr udang (kupas kulitnya dan rebus sebentar dengan air, belah dua)

Cara membuat
Saus : Campur semua bahan saus, tambahkan sedikit air untuk mencapai konsistensi yang diinginkan aduk rata sisihkan.

Mengisi Lumpia Kertas :
Siapkan Baskom berisi air matang. Celupkan kertas beras kedalam air sekitar 30 detik sampai 1 menit (tergantung ketebalan kertas beras), letakkan di piring datar dan tunggu sampai kertas beras menyerap air dan lentur.

Atur daun selada, daun mint, ketimun, bihun, daun bawang, daun ketumbar dan kemangi, terakhir tambahkan udang, lipat seperti amplop dan sisihkan. Ulangi membuat lumpia sampai selesai. Sementara anda membuat lumpia yang baru, tutupi lumpia yang sudah jadi dengan lap lembab agar lumpia tidak mengeras dan kering. Dan langsung bisa disajikan dengan saus hoisin.

Bahan-bahan

Cara melipat lumpia

Lumpia segar siap disajikan dengan saus hoisin

Tuesday, May 15, 2012

Wholegrain Spelt Bread Rolls

These bread rolls are made with a mix of ground whole grain spelt and refined spelt flour. Spelt's nutty flavour doesn't just taste good, it has so many other nutritional benefits that are amazingly good for you.

Like wheat flour, it is sold as both refined / white or whole grain flour. Because it has an extremely fragile glutten content, so don’t expect bread that use spelt to rise high.

Spelt has the right combination of nutrients and can help you with Migraine Headaches, lower your risk of Type II Diabetes, Cardiovascular Disease, and help women avoid Gallstones and Breast Cancer. For an in-depth nutritional profile, please visit whfoods.

Wholegrain Spelt Bread Rolls

adapted from Dinkel-Vollkornbrötchen - brotbackforum

Starter	Dough
400 g Wholegrain spelt, finely ground 320 ml Warm water 1 g Fresh yeast	600 g Refined spelt flour 250 ml Warm water 10 g Sugar 4 g Fresh yeast 18 g Salt 20 ml Olive oil

Combine all the starter ingredients in a mixing bowl and leave it, covered with a plastic film, for 12 hours until bubbly.
Place all the starter, spelt pastry flour, water, sugar and yeast in the mixing bowl of your stand mixer. Mix at slow speed for 2 minutes. Add in salt and olive oil. Once the salt and oil are incorporated with the dough, increase the speed and knead for a 4 further minutes.
Shape the dough into a ball and proof, covered, for about 2 hours, stretching and folding the dough at 45 minutes and 90 minutes.Place the dough on a lightly floured work surface and knead lightly to release the air.
Divide the dough into 18 pieces, each weighs about 90 grams. Shape each portion of dough into an oval or round roll. Place them on the baking trays lined with parchment paper. Cover and and leave to proof for 45-60 minutes.
Brush the surface with water or egg white. Preheat the oven to
Place a roasting pan at the bottom shelf and preheat the oven to 250C/500F. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife. Bake the bread for 10-13 minutes. Now turn down the oven temperature to 215C/420F and bake a further 12-15 minutes until nicely golden brown and crusty.

Saturday, May 12, 2012

Honey Peanut Spelt Bars

A sweet, salty, crunchy bar cookie topped with roasted peanuts. Honey and roasted peanuts, a decadent bliss and a bewitching flavour combination that brings out the best in one other. Irresistible and thoroughly satisfying!

Honey Peanut Spelt Bars

adapted from Fine Cooking

Crust	Topping
40 g Unsalted toasted peanuts 100 g Granulated sugar 320 g Spelt pastry flour 1/2 tsp Baking powder 1/2 tsp Table salt 150 g Cold butter, cut into 1/2-inch pieces 1 Large egg, lightly beaten	120 g Light brown sugar 80 g Unsalted butter 4 tbsp Honey 1/2 tsp Table salt 2 tbsp Evaporated milk, at room temperature 350 g Salted and roasted peanuts

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and line the bottom with parchment.
Finely grind peanuts and sugar. Place them in a large mixing bowl together spelt pastry flour, baking powder, and salt. Whisk to combine. Cut in the butter and rub with your fingertips until the mixture resembles breadcrumbs. Add the lightly beaten egg and mix just until the dough begins to gather into large clumps.
Using your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1/4-inch-thick side crust. Using the tines of a fork, dock the crust evenly all over.
Bake until light golden brown on the edges and the center looks dry, 15 to 20 minutes. Cool the crust on a rack.
At the same time, bring the brown sugar, butter, honey, and salt to a boil in a medium saucepan over medium-high heat, stirring often. Slowly and carefully add the evaporated milk and return to a boil. Remove from the heat and carefully add the nuts, stirring to coat.
Pour the nut mixture over the crust and spread evenly with a spatula. Tilt the pan to help spread the liquid to the edges and corners. Bake until the topping has just started to bubble slowly in the center, about 20 minutes.
Let cool on a wire rack for 10 minutes and then run a knife around the inside edge of the pan to loosen the crust from the sides. Let the bars cool completely. Cut into 16 bars. The cookies will keep in an airtight container at room temperature for 3 to 5 days.

Manisan Kulit Jeruk Organik

Jeruk hasil panen dari kebun pasti bebas pestisida dan kulitnya aman dikonsumsi karena langsung dari kebun sendiri, yang pasti tanaman organik. Sudah lama kepingin buat manisan kulit jeruk, dibawah ini langkah-langkah pembuatannya.
Bahan :
4 buah Jeruk sunkist yang masih segar (Kupas tipis kulitnya dan iris)
200 gr gula pasir
1 sdt garam

Kupas tipis kulit jeruk

Iris kulit jeruk

masak dalam air jeruk

setelah masak pisahkan airnya dan masak kulit jeruk dengan gula pasir dan garam

Setelah 30 menit, gula pasir akan meresap kedalam kulit jeruk

Manisan kulit jeruk siap disimpan dalam wadah tertutup

Selai Jeruk (Orange Marmalade)

Panen Jeruk Sunkist di kebun, sebagian dibuat Selai Jeruk, bisa untuk mengoles roti atau untuk bahan tambahan kue. Lihat dibawah ini resep dan caranya :
Bahan :
1,5 Kg Jeruk sunkist (Peras airnya, pisahkan)
500 gr gula pasir
1 sdt garam
50 gr mentega