resep masakan kuno

Saturday, May 18, 2013

Roasted Cauliflower with Parsley Sauce

Thick "steaks" are cut from a head of cauliflower, simply seasoned and drizzled with olive oil, then baked until tender. They are served with a very simple parsley sauce, which can be prepared up to 3 days in advance. This way of preparing cauliflower is very simple and wonderfully delicious!

	Parsley Sauce
1 head / 750g Cauliflower 2 tbsp Extra virgin olive oil Sea salt Freshly ground pepper	1 bunch Flat parsley, leaves only 1/2 bunch Chives Sea salt Freshly ground pepper 80 ml Vegetable stock 1 tbsp Dry white wine 2 tbsp Olive oil

Preheat oven 200C/400F degrees. Drizzle a large baking sheet with 1 tablespoon of olive oil.
Wash the cauliflower and remove the tough outer leaves of the cauliflower and discard.
Cut cauliflower vertically into 1/4-inch-thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining tablespoon of olive oil. Sprinkle with salt and pepper. Bake for 30 minutes or until golden brown.
While the cauliflowers are roasting, combine all of the ingredients except the olive oil for the green sauce in a blender and process into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. Serve with roasted cauliflowers.

Friday, May 17, 2013

Martabak Telur, cara pembuatannya

Dibawah ini langkah-langkah membuat Martabak Telur

Martabak Telur

Buat adonan kulit martabak telur, istirahatkan 1 jam

Lihat disini resep kulit martabak telur.

Siapkan isi martabak telur dan telur

Lihat disini resep isi martabak telur

Tipiskan kulit dan banting adonan seperti membuat pizza agar adonan tipis

Masak adonan diatas pan yang telah diberi sedikti minyak goreng

Tuang isi martabak telur

Lipat seperti amplop

Tunggu beberapa menit dan balik

Goreng sampai kuning kecoklatan

Tiriskan disisi pan agar minyaknya turun

Monday, May 13, 2013

Coconut Cream White Chocolate Mousse

A delightful combination of rich white chocolate and silky coconut cream, with a complimentary raspberry sauce in one creamy and luscious sweet treat.

Coconut Cream White Chocolate Mousse

adapted from nigella

Raspberry Sauce	Mousse
400 g Frozen unsweetened raspberries 1-2 tbsp Honey or to taste	200 g Good-quality white chocolate, finely chopped 1 can Coconut cream 2 Egg whites 1/4 tsp Lemon juice

Defrost the unsweetened frozen raspberries in the microwave. Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a spoon. Throw away the seeds and, to the strained juice, stir in the honey until combined. Serve or store in an airtight container, refrigerated, for up to 5 days.
Put the can of coconut milk in the refrigerator for several hours (or overnight). Scrap off the solid top layer of creamy coconut, careful not to include any of the liquid on the bottom of the can. The coconut water can be used in making the smoothie or baking bread.
Whip the coconut cream with an electric mixer until it has the airy texture of whipped cream, about 5 minutes. Chill, covered, the whipped coconut cream in the fridge and go ahead to prepare the white chocolate.
Melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat.
Whip the egg whites and lemon juice until stiff peaks form, then fold into the chocolate mixture, in 2 batches, until well combined. Remove the whipped coconut cream from the fridge and fold into the chocolate mixture.
Divide into 4 glasses and refrigerate for 4 hours or overnight until just set. Serve topped with raspberry sauce.

Sunday, May 12, 2013

Kue Balapis Pelangi

Kue Balapis atau kue berlapis khas Manado (Sulawesi Utara) ini cocok untuk teman minum teh atau sebagai hidangan penutup setelah makan. Rasanya legit, manis dan gurih.
Resep aslinya dari Sajian Sedap
Pembuatannya cukup sedehana dan cepat. Cukup sediakan waktu 45 menit mulai persiapan sampai kue matang.
Saya mengganti santan dengan susu cair, dan menambah beberapa tetes aneka pewarna makanan pada setiap lapisnya, agar tampilan kue semakin cantik.

Resep dibawah ini untuk 1 loyang ukuran 20 cm x 20 cm dengan tinggi 5 cm

Bahan :
300 gr terigu
800 ml santan cair (saya pakai susu cair)
200 gr gula pasir
1 sdt garam
25 ml air perasan 2 lembar daun pandan
5 macam pewarna makanan : Biru, hijau, kuning, orange dan merah. (optional)

Cara membuatnya :

Panaskan panci kukus. Bungkus tutup panci dengan kain, agar uap air tidak menetes.
Campur susu cair dan gula pasir, aduk hingga gula larut. Tambahkan terigu, air daun pandan dan garam, aduk rata,
Saring. Timbang adonan. Berat adonan ini sekitar 1300 gram.
Bagi rata adonan menjadi 5 bagian (masing-masing sekitar 260 gram) masukan dalam mangkuk.
Tambahkan beberapa tetes pewarna makanan pada masing-masing mangkuk adonan, aduk rata.
Tuang adonan warna biru kedalam loyang kukus selama 3 sampai 5 menit, tuang adonan warna hijau diatas lapisan biru, lanjutkan seterusnya.

Kukus setiap lapisan sekitar 3 sampai 5 menit mulai dari lapisan berwarna biru, hijau, kuning, orange dan merah. Terakhir kukus 15 menit agar kue matang sempurna.
Dinginkan kue selama 1 jam di dalam kulkas. Potong kue setelah dingin dan gunakan pisau yang sudah dilapisi sedikit minyak agar potongan kue cantik, tidak lengket.

Tips : Lapisi loyang dengan sedikit minyak goreng dan alasi bagian bawah loyang dengan plastik atau kertas anti lengket, agar mudah mengeluarkan kue dari loyang.

Lihat cara membuatnya dibawah ini :

Bahan-bahan Kue Balapis

Bagi menjadi 5 bagian dan tambahkan beberapa tetes pewarna makanan

Kukus selama 3 sampai 5 menit untuk setiap lapis

Terakhir, kukus selama 15 menit sampai matang

Angkat dan dinginkan

Potong kue setelah dingin, sajikan

Selamat mencoba.
Kue ini saya persembahkan untuk Indonesian Food Blogger Challenge 10 idfb dengan tema
"Kue Berlapis atau Layer Cake" Challenge #10, mulai 27 April sampai 31 Mei 2013.

Logo idfb challenge #10

Selamat menikmati

Thursday, May 9, 2013

Gluten Free Polenta Bread with Psyllium Husks and Yoghurt

Due to the lack of gluten, the gluten free breads usually have a heavier, solider consistency and smaller volume compared to the standard wheat bread. Gluten, or protein, in the bread, helps the standard bread to rise and makes them soft and flexible.

Psyllium husk, derived from the outer coating of the psyllium seed, is a complete natural fiber and does not contain any additives or preservatives. It is a top herb used in weight control and for general intestinal health. Psyllium is sold as whole husks and powder. Get the whole psyllium husks if have access to them.

I have used finely ground polenta flour in this recipe, but other gluten free flours (teff, rice, or sorghum) will work fine too.

Gluten Free Polenta Bread with Psyllium Husks and Yoghurt

adapted from here

480 ml Lukewarm water
30 g Fresh yeast
2 tbsp Honey
110 g Plain yoghurt
60 ml Olive oil
30 g Golden flaxseed, crushed
50 g Psyllium husks
450 g Finely ground polenta flour
2 tsp Sea salt

In a mixing bowl, mix the lukewarm water, honey and fresh yeast. Let sit for 5 minutes to activate the yeast. Whisk the yoghurt, 50ml olive oil, crushed flaxseed and psyllium husks into the yeast mixture. Let stand for 2 minutes to let the flaxseed and psyllium release their gelatinous substances.
Toss together the polenta flour and salt in another mixing bowl. Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Then knead the dough on a worktop to mix everything until incorporated. Return the dough to the bowl, cover and moist towel and leave for 30-45 minutes.
Line a baking tray with baking paper. Form the dough into an oval shape, that is approximately the length of the pan, then brush with extra olive oil, cover and leave to rise for 45 minutes.
Heat the oven to 240C/465F, uncover the dough and slash the top with a small sharp knife, sprinkle with a little polenta to give it a floured look and bake for about 40 minutes, or until golden-brown in colour. Leave to cool on a wire rack before slicing.

Friday, May 3, 2013

Five Grain Spelt Bread with Grapeseed Flour and Malt Extract

This nutritiously delicious homemade bread with perfectly moist crumb and lightly chewy crust, made with soaked 5 grains, grape seed flour, and spelt bread flour along with liquid barley malt extract, which adds so much more flavour and complexity to the taste.

Grape seed flour, naturally high in protein, and OPC (one of the most potent antioxidants known — 50 times as powerful as vitamin E), is known for its great taste and can be added to almost every meal.

Five Grain Spelt Bread with Grapeseed Flour and Malt Extract

adapted from Brot-Bernd Armbrust

©angiesrecipes

300 ml Water, boiling
300 g Organic 5-grain mix, crushed
35 g Fresh yeast
100 g Liquid barley malt extract
250 ml Lukewarm water
420 g Spelt bread flour
100 g Grape seed flour
22 g Salt
2-3 tbsp Pumpkin seeds

Pour the boiling water over crushed 5-grain mix in a large bowl. Cover and let it swell for at least 4 hours or overnight until the water has been all absorbed.
Dissolve the fresh yeast and malt extract in the lukewarm water. Add in spelt bread flour, grape seed flour and salt. Stir for 2 minutes until combined. Now add in the soaked 5-grain mixture. Stir at low speed for 3 minutes, then increase the speed and knead for a further 5 minutes.
Transfer the dough ono a floured work surface. Fold the dough a few times and shape into a round. Cover the dough with a kitchen towel and rest for 25 minutes. Do a stretch-and-fold every 15 minutes. Line two loaf pans with baking paper.
Divide the dough into two portions and form each into a log. Place each into a loaf pan. Brush the tops with water and sprinkle with pumpkin seeds. Cover with kitchen towel and proof for 30 minutes.
At the same time, preheat the oven to 220C/410F with a shallow tray filled with water sitting at the bottom of the oven. Once the oven has reached the desired temperature, remove the tray filled with water and bake the loaves in the center of the hot oven for about 50 minutes.