Flourless, Sugarfree Peanut Butter Chocolate Cookies

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

These flourless peanut butter cookies are a dream if you're going gluten-free and sugar-free, especially with the perfect pairing of chocolates. I have used Martha's recipe and replaced caster sugar with pure stevia extract powder and they turned out fantastic.

250 g Smooth peanut butter 1 Large egg, lightly beaten 0,6 g Pure stevia extract (or 180 grams of sugar) 1/2 tsp Baking soda 1/3 tsp Salt 150 g Dark chocolate chips 50 g White chocolate chips, optional 150 g Roasted salted peanuts

1. Preheat oven to 160C/320F, fan-forced. Line two baking sheets with parchment papers. Set aside.
   
2. Cream peanut butter, pure stevia, egg, baking soda and salt i na large mixing bowl until well combined. Stir in chopped chocolates and peanuts. With damp hands, roll level tablespoon of dough into a ball. Place on the prepared baking sheets. Flatten slightly.
   
3. Bake for 12-14 minutes until golden and puffed, swapping baking sheets halfway through cooking.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

Dinner bersama Sesepuh Indonesia di Noumea

Acara Dinner bersama para sesepuh Indonesia di Noumea, 27 Februari 2014. Susunan menu makanan Indonesia dengan pilihan bahan makanan yang cukup ringan dan sesuai dengan para warga senior.

Welcome drink : Juice Sirsak
Appetizer : Sus Kering keju dan Muffin gurih isi sayuran

Menu Utama :
Nasi,
Sayuran : Capcay, dan Salad Asinan sayuran
Lauk : Rendang Daging Sapi, Ayam Goreng
Kerupuk dan Emping

Hidangan Penutup : Es Cendol, Kue Bika Ambon, Strawberry Pie dan Apple cake
Aneka Buah segar : Anggur dan Nektarine
Teh dan Kopi bersama Sagon Panggang

Sup Tekwan

Menu Utama

Hidangan Penutup

Bika Ambon

Muffin Gurih isi sayuran Enak...

Muffin Gurih isi Sayuran

Untuk Appetizer, menemani welcome drink acara Dinner sore hari ini saya buat Muffin Gurih dengan isi sayuran (isi pastel). Bikinnya semudah buat muffin, tanpa mixer. Semua aduk-aduk dan tadaaaa... jadi deh. Rasanya gurih enak banged... dan sehat dengan tambahan sayuran.

Resep dibawah ini untuk 37 cups cupcake ukuran kecil.

Bahan :
3 cups Terigu self rising
3 cup susu cair
3 cup (sayuran isi pastel yang sudah ditumis matang)
1 sdt garam
125 gram Keju ceddar parut
4 butir telur (kocok lepas)
1 sdt bumbu kering  china 5 spices

Optional :
50 gr biji wijen putih (untuk topping)

Cara Membuatnya :
Panaskan oven 170°C
Campur semua bahan : terigu dengan susu cair, telur, Keju parut, garam, bumbu 5 spices dan sayuran isi pastel. Aduk rata dengan spatula.
Tuang dalam cups cupcake 3/4 tinggi cups, taburkan biji wijen diatasnya. Panggang dalam oven selama 20 sampai 25 menit, tempatkan di rak tengah oven. Setelah permukaannya kuning (matang) angkat dan sajikan.

Muffin dalam Oven

Muffin fresh from the oven

lebih dekat

isi sayuran didalam muffin

Es Cendol Enak tabur nangka dengan sirup gula merah rasa jahe

Es Cendol tabur Nangka dengan sirup gula merah rasa jahe

Buat Acara sore ini, Dinner bersama Sesepuh Masyarakat Indonesia di Wisma saya buat Es Cendol untuk Dessert setelah Dinner. Rasanya Istimewa enaknya, dengan taburan irisan nangka dan tambahan sirup gula merah rasa jahe... Hmmm yummy... Cendolnya kenyil-kenyil lembut tapi cukup padat, kuah santan yang gurih, wangi nangka dan sirup gula merah rasa jahe yang begitu menggoda.
Resep dibawah ini untuk sekitar 40 orang

Bahan Cendol Hijau
1 Bungkus Tepung Hunkwe 120 gram
120 gram tepung beras
1,6 liter air
1,5 sdt garam
3 sdm gula pasir
1 sdt pasta pandan (bisa diganti dengan juice daun pandan)

Proses mencetak cendol 

Cendol hijau setelah dicetak, simpan dalam kulkas.

Cara membuat Cendol :
Campur semua bahan, aduk rata. Masak sampai mendidih dan meletup-letup.
Angkat dan cetak dengan cetakan cendol. Masukkan ke bowl yang sudah di isi air dingin dan es batu.
Pindahkan kedalam wadah dan simpan dalam kulkas.

2 kaleng Nangka @ 400 ml (ambil airnya dan iris dadu daging nangka)

Kuah Santan :
2 kaleng santan @ 400 ml
300 gram gula pasir
1,5 liter air
1 sdt garam
4 lembar daun pandan

Cara membuat Kuah Santan :
Didihkan air dengan daun pandan, campur dengan santan, garam dan gula pasir sampai mendidih. Angkat.

Sirup Gula Merah :
500 gr gula pasir
300 gr gula merah
1 sdt garam
1 sdm parutan jahe
800 ml air

Cara membuat Sirup gula merah :
Didihkan air dengan parutan jahe, tambahkan gula merah, gula pasir dan garam. Sampai mendidih. Angkat, saring dan simpan didalam botol.

Sirup gula merahnya didasar gelas

Siap dinikmati setelah diaduk dengan sirup gula merah

Tepung ini bisa untuk membuat cendol, terbuat dari campuran tepung tapioka dan  tepung beras

Cendol dengan irisan angka dan alpukat, yummy....

Shirataki Spaghetti Stir-fry with Shrimp

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

Shirataki (shee-rah-TAH-kee) noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates. ( or even carb-free). Some shirataki noodles are made out of tofu, which have a small amount of carbs.

Shirataki are typically sold in wet form -- the noodles are bagged in liquid. All it requires is rinse and drain them before using for the recipe. They do not have much flavour by themselves, but absorb flavors well from other ingredients you can combine them with. You can easily find shirataki noodles at Asian stores or online.

200 g Shirataki spaghetti, drained 200 g Shrimp, shelled Salt and pepper 2 tbsp Olive oil 1 tsp Ginger root, shredded 1 tsp Garlic, chopped 150 g Chinese cabbage, shredded 100 g Carrot, shredded 100 g Leek, shredded 50 g Radicchio, shredded 3 tbsp Sweet chilli sauce

1. Drain and rinse shirataki noodles very well. Set aside. Season the shrimp with salt and pepper. Add 1 tablespoon of olive oil into a skillet over medium heat. Once the oil is hot, add in seasoned shrimp and cook until they turn pink. Remove and place them in a bowl.
   
2. Add the remaining olive oil into the skillet, then garlic and ginger. Cook for a few seconds, then add in all the shredded vegetables. Cook for a minute. Add shirataki spaghetti, stir-fry 2 minutes. Stir in sweet chilli sauce and shrimp, heat through. Taste and season with salt and pepper if needed. Serve immediately.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

No Bake Molasses Granola Bars

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

These granola bars were adapted from No-Bake Granola Bars from David Lebovitz. They are soft, chewy, but won't stick to your teeth, sweetened with molasses and rich in nutrients and fiber. These make-ahead granola bars travel well and are perfect for the office or on-the-go breakfast.

130 g Porridge oats 40 g Sesame seeds, toasted 60 g Almonds, roughly chopped 75 g Roasted salted peanuts, roughly chopped 50 g Dark chocolate, chopped 80 g Dried physalis 70 g Dried prunes, quartered 65 g Creamy peanut butter 110 g Molasses

1. Line a 12x28-cm rectangular or 24-cm square-shaped pan with plastic wrap. Place sesame seeds in a small oil-water-free pan over medium heat. Shake the pan so that they are evenly spread in a thin layer. Toast, stirring from time to time with a wooden spoon, for 2-3 minutes until lightly golden brown. Transfer them into into a bowl. Add oats, chopped almonds, peanuts, chocolates and dried fruits. Set aside.
   
2. Heat peanut butter and molasses in a saucepan, stirring until warm, but not boiling. Pour the mixture into the oat mixture. Stir until completely incorporated.
   
3. Transfer the mixture into the prepared pan and press it down until uniformly flattened. Cover and freeze for 30 minutes. Remove and cut into slices.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

Nagasari isi Nangka

Nagasari isi Nangka

Gak punya pisang dan daun pisang bukan berarti tidak bisa menikmati Nagasari. Kali ini saya buat Nagasari dengan isi Nangka dan tanpa daun pisang. Kue ini dicetak dalam loyang 18 x 18 x 7 cm
Bikinnya mudah dan cepat. Rasanya enak, paduan rasa manis gurih dan wangi nangka. Cocok untuk dibawa acara mendadak disaat kita tidak punya banya waktu luang.
Resep dibawah ini untuk 1 loyang ukuran diatas.
Bahan :

1 kaleng Nangka (iris dadu)
1 bungkus tepung Hunkwe ukuran 120 gr
5 sendok makan tepung beras
2 kaleng santan cair @ 400 ml. (Jadi 800 ml santan cair)
800 ml air
250 gr gula pasir
1 sendok teh garam

alat  :
1 loyang ukuran 18 x 18 x 7 cm

Caranya :
Campur tepung hunkwe, tepung beras dan air, aduk rata

Campur santan, gula pasir dan garam, aduk rata. 

Tuang adonan hunkwe kedalam santan, didihkan sampai kental dan meletup-letup. Angkat.

Dalam kondisi masih panas,tuang sebagian adonan hunkwe kedalam loyang, susun potongan nangka diatas hunkwe, tuang  sisa adonan hunkwe  sampai adonan habis. Kukus selama 20 menit. Simpan di kulkas sebelum disajikan. Potong kue dan sajikan.

Nagasari isi Nangka siap dinikmati

Emmer Quick Bread with Molasses

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

This is a delightful quick bread that is fast and easy to prepare, healthy and delicious. The molasses, which is a good source of calcium, iron, potassium and magnesium, adds a hint of sweetness and nicely compliments the nutty flavour of the emmer flour. It tastes great plain or with a little butter.

Emmer, also known as farro, is a low gluten, nutrient dense grain with a sweet, nutty flavour. If you cannot find emmer in your local stores, simply replace it with kamut or modern whole wheat flour.

300 g Emmer berries, ground into flour 100 g Oat flour 1/2 tsp Baking powder 1/2 tsp Baking soda 1 tsp Sea salt 400 ml Buttermilk, well-shaken 1 Extra large egg 160 g Molasses 15 g Rolled oats for topping

1. Preheat the oven to 160C/325F. Line a standard-size loaf pan with parchment paper.
   
2. Whisk together the ground emmer, oat flour, baking powder, baking soda and salt in a large mixing bowl. Make a well in the center and add in buttermilk, egg and molasses. Whisk to combine.
   
3. Pour the batter into the prepared pan and sprinkle with rolled oats. Bake in the middle of hot oven for about an hour until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes, then turn out onto a cooling rack. Cool completely.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

Puding Kentang Keju Pelangi

Puding Rainbow, cantik dan lezat

Bikin Puding ini gak seribet Puding Pelangi yang saya buat sebelumnya. Karena texturenya lebih kental, sehingga lebih mudah membentuknya.
Kebetulan bahan-bahannya ada didapur, sudah lama saya ingin buat puding ini karena penasaran dengan puding padat ala cake.

Resep ini untuk dessert sekitar 6 sampai 8 orang

Bahan:

1 bungkus agar-agar (tanpa warna)

400 ml Santan (1 kaleng)

300 ml air

100 gr gula pasir

65 gr mash potato powder cairkan dengan 200 ml air panas

Kalau tidak ada mash potato powder ganti dengan 200 gr kentang kukus, haluskan 

40 gram keju kraft ceddar parut

4 macam pewarna makanan (biru, hijau, kuning dan merah)

Cara Membuat:

Cairkan agar-agar dengan air dan gula pasir

Blender kentang dengan santan dan keju hingga lembut.

Kemudian campur dengan adonan agar-agar. Adonan akan terbentuk seperti bubur bayi.

Masak di atas api kecil sampai sampai mendidih / meletup-letup. Angkat.

Tuang dua sendok sayur adonan putih  di tengah-tengah loyang bundar. 

Ambil satu sendok sayur adonan puding, tuang dalam mangkuk lalu warnai dengan salah satu pewarna makanan, aduk dan tuang ditengah loyang. 

Ambil satu sendok sayur adonan putih, tuang ditengah loyang.

Ulangi langkah ini hingga adonan puding habis.

Simpan dalam kulkas sampai puding kokoh. 

Sajikan dingin.

Bahan pembuatan Puding Kentang Keju Pelangi

Kentang pure dan keju parut

Adonan puding sebelum dimasak

Proses penuangan adonan

Simpan didalam kulkas sampai puding kokoh

Rainbow Puding siap disajikan

Setelah dingin, texturenya lebih halus