resep masakan kuno

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

Sunkist diperas, untuk memisahkan airnya

Peras Jeruk, sebagian kulitnya dikupas untuk manisan kulit jeruk

Blender sisa perasan jeruk

Masak air jeruk dengan irisan kulit jeruk dan sisa perasan jeruk (bungkus dgn kain kasa)

Pisahhkan air jeruk dan masak bersama 500 ml gula pasir dan garam

Setelah 45 menit akan berbusa, hampir matang

Selai Jeruk matang apabila telah agak kental, angkat dan tambahkan mentega

750 ml Selai Jeruk, tutup dan simpan di kulkas

Tuesday, May 8, 2012

White Asparagus Salad with Strawberry Vinaigrette

White asparagus is the same species as the green but is grown entirely surrounded by earth which protects the slender stalk from sunlight exposure and thereby keeps it from turning green.

White asparagus has long been considered a delicacy in Europe and is especially popular in Germany. It has a beautiful delicate flavour and tender texture. A white asparagus dinner (very often with Holloandaise or just melted butter) during the "Spargelzeit"- Asparagus Season will make most German jump with joy.

When buying asparagus, make sure the stems are crisp and plump, and the tips are intact and firm, a slight violet tinge is normal, though considered a flaw in Germany. If you don’t intend to cook them right away, wrap them in a damp kitchen towel and store in the vegetable drawer of the refrigerator.

Salad	Vinaigrette
500 g White asparagus 1 tsp Salt 1 tsp Sugar 1 tsp Butter	200 g Strawberries 4 tbsp Blood orange juice 2 tbsp Red wine vinegar 4 tbsp Sunflower oil Salt 1 tsp Green peppercorns, drained and chopped 1 tbsp Fresh coriander leaves, thinly sliced

Peel white asparagus with a sharp vegetable peeler. Trim off touch ends and discard.
Fill a large pan with water halfway. Add the salt, sugar and butter and bring the water to a gentle boil. Place the peeled asparagus lying down in the pan. Turn down heat so that water is just simmering. Cover with the lid. Blanch the white asparagus 8 to 10 minutes or until al dente and drain. Dip them into a large bowl of cold water to stop further cooking.
Rinse and dry the strawberries. Dice half of the strawberries. Blend together the rest of the strawberries, blood orange juice, red wine vinegar, sunflower oil and salt. Mix in diced strawberries, chopped green peppercorns and coriander leaves.
Drain the white asparagus and divide them into two serving plates. Drizzle the strawberry vinaigrette over and let stand for 20 minutes before serving.