resep masakan kuno

Wednesday, June 6, 2012

Banana Chiffon Cake

Panen pisang ambon dari kebun, kelebihan pisang ambon yang sudah matang dimanfaatkan untuk bikin Banana Chiffon Cake ini, untuk acara minum teh dengan teman dari Fiji saat hujan gerimis. Rasanya lembut, texturenya halus, enak dan wangi pisangnya hmmm.... yummy.
Bahan-bahannya hampir sama dengan Orange Chiffon Cake, hanya Jeruk sunkist nya diganti pisang ambon.
Resep untuk 1 loyang

Ingredients:
6 butir telur (pisahkan putih dan kuningnya)
200 gr tepung terigu self rising
30 gr tepung maizena
250 gr gula pasir
1/2 sdt garam
150 ml minyak sayur
3 buah / 300 gram pisang ambon kupas (blender dengan 50 ml susu cair)
1/2 sdt cream of tartar (optional)

Directions:
Panaskan oven 170°C, siapkan loyang angel cake ukuran besar.
Hand Mixer sebentar kuning telur, 200 gr gula pasir, garam dan pisang ambon halus. Tambahkan terigu, maizena 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 panas 160°C selama 45 menit atau 1 jam (tergantung kondisi oven).
Setelah lulus test kematangan angkat dan letakan loyang dalam posisi terbalik selama 45 menit. Balik loyang dan keluarkan kue dari loyang. Kue siap dihidangkan.

Monday, June 4, 2012

Pasta with Green Asparagus and Black Olives

A quick, tasty everyday pasta made with green asparagus, tomatoes, and olives for a stress-free supper.

120 g Pasta
300 g Green asparagus, trimmed and cut into chunks
2 tbsp Olive oil
1 Large clove of garlic, crushed
Salt and freshly ground black pepper to taste
200 g Chopped can tomatoes
2 tbsp Black olives, pitted
Parmesan for dusting
Cilantro leaves for garnishing

Cook pasta in a pot of salted boiling water for about 8 minutes or according to package instructions until al dente.
Trim, rinse and cut the green asparagus into 2-inch chunks. Heat olive oil in a large skillet over medium heat. Add in green asparagus chunks and crushed garlic, stirring occasionally, cook for 2-3 minutes.
Pour in chopped can tomatoes and pitted black olives. Stir to combine all the ingredients until incorporated and asparagus chunks are tender.
Drain the pasta and mix with sauce. Serve with chopped coriander leaves and grated Parmesan.

Friday, June 1, 2012

Rhubarb Wholegrain Spelt Yogurt Scones

These delicious scones are made with nutty wholegrain spelt flour, juicy rhubarb and homemade yogurt. They have buttery flavour with moist and soft texture. Perfect for breakfast or as a snack with rhubarb sauce.　

Probiotic yogurt is essentially any yogurt with live culture bacteria like lactobacilus, which means that most natural or regular yogurt is a probiotic food. Besides yogurt, kefir, sauerkraut, dark chocolate, tempeh, miso, etc. are all probiotic food, that are believed to improve our mood, to help maintain healthy digestion and to be beneficial to our overall health.

What Are Probiotics?

You may have heard about probiotics in the news or seen probiotic products at your local grocery store, but what exactly are they? And, more importantly, why should you care?

First of all, your digestive system is home to more than 500 different species of bacterium. These help you to digest food and keep your intestines healthy. It’s also believed by many in the scientific community that these bacteria in your gut help to maintain a healthy immune system.

These probiotics reside in some of the natural foods that you likely already eat, such as yogurt and cheese. Understandably, the thought of eating live bacteria may be a little odd, but this practice can be quite healthy. Think of it as taking an antibiotic, which are essentially good bacteria designed to fight off bad bacteria. The consuming of probiotics, on the other hand, whether in supplements or the foods you eat, helps to replenish the balance of good bacteria in your body.

So, why the necessity to take probiotic supplements or eat probiotic rich food? After a case of diarrhea or a round of strong antibiotics to fight an infection, for example, the good bacteria in your gut can be flushed out or killed off. As mentioned earlier, this good bacterium helps with digestion and assists to maintain a strong immune system. If they are not present, you may suffer from more digestive or intestinal problems, such as constipation or upset stomach. Also, you will be more susceptible to colds and flues. So, that’s why it’s important to maintain the good bacteria that already reside in your body.

Rhubarb Wholegrain Spelt Scones

inspired by Kuechengoetter

220 g Rhubarb, trimmed and cut into 1cm pieces
110 g Sugar
2 Eggs
60 g Probiotic yogurt or Homemade yogurt, plain
300 g Wholegrain spelt flour
2 tsp Baking powder
1/5 tsp Salt
1 tsp Lemon zest
100 g Butter, cut into smaller pieces
1 tbsp Sugar crystals

Rinse, peel rhubarb and slice into 1cm pieces. Place them in a large bowl together with 30 grams of sugar. Set aside for 10 minutes. Preheat the oven to 200C/400F.
Stir together the eggs and yogurt. Whisk together 80 grams of sugar, spelt flour, baking powder, salt and lemon zest in a large mixing bowl.
Add in butter pieces and rub into the flour mixture until it resembles coarse crumbs. Now add in egg-yogurt mixture and mix until just incorporated. Add in rhubarb mixture.
On a lightly floured work surface, shape the dough into a 20cm round. Cut it into 8-12 wedges and place them onto a baking tray lined with parchment paper. Sprinkle the tops with the sugar crystals and bake in the center of oven for 15 -20 minutes until beautifully golden brown. Serve warm with rhubarb sauce.

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.