resep masakan kuno

Monday, June 11, 2012

Carrot, Fennel and Strawberry Salad

An incredibly easy spring salad, which is quick to prepare, frersh and versatile. Toss with your favourite dressing and enjoy the very best of the season.

Carrot, Fennel and Strawberry Salad

- inspired by Patty's Food

1/2 Fennel, thinly shredded
1 Carrot, shredded
1/2 Red onion, cut into thin half moon slices
150 g Strawberries, cut into smaller pieces
Mint leave, shredded
2 tbsp Raspberry vinegar
1 tbsp Argan oil
Sea salt and freshly ground black pepper

Clean and dry the vegetables and strawberries. Thinly slice the fennel and carrot. Cut the red onion into thin half moon slices. Cut the large strawberries into 2-3 chunks. Place the cut vegetables on a large serving plate. Add in strawberries and shredded mint leaves.
Whisk raspberry vinegar and argan oil in a small bowl. Season to taste. Drizzle the dressing over the salad.

Sunday, June 10, 2012

Cookies Lidah Kucing (Cat's Tongue)

Mendekati suasana puasa dan lebaran, bikin Cookies Lidah kucing rasa mocca. Di Indonesia Cookies Lidah kucing ini kadang disebut Katetong, mungkin maksudnya Cat's Tongue yang salah menyebutnya. Bikinnya mudah, resep dibawah ini bisa menghasilkan 122 cookies, ukuran 5 cm

Bahan :
300 gr margarine
180 gr gula bubuk
1/2 sdt vanilla
275 gr tepung terigu self rising

25 gr susu bubuk
150 ml putih telur

1 sendok makan gula pasir

1/2 sendok makan pasta mocca
1/2 sendok teh emplex
1/2 sendok teh cream of tartar

Cara membuat :
1. Kocok margarine, gula bubuk dan vanilla hingga pucat, matikan mixer.
2. Masukkan tepung terigu, emplex dan susu bubuk kedalam adonan margarine aduk rata.
3. Di bowl lain, kocok putih telur hingga naik tambahkan cream of tartar, masukkan gula pasir, kocok sampai soft peak.
4. Masukkan adonan putih telur ke dalam adonan mentega secara bertahap sambil diaduk rata.
5. Ambil 1/3 adonan, tambahkan dengan pasta mocca.
6. Tuang adonan ke dalam plastik segitiga, semprotkan di loyang yang telah dilapisi kertas baking
7. Oven dengan suhu 140°C selama 15 menit hingga matang.

Tips :
Simpan loyang di rak bagian bawah waktu mengoven.
Sebaiknya memanggang kue satu loyang saja, untuk menghindari permukaan kue hangus.
Perhatikan warna kue matang dibagian bawah, namun tidak hangus pada permukaan kue.

Adonan cookies dispuit bentuk panjang

Lebih dekat, adonan siap di panggang

Cookies setelah matang

Cookies siap disajikan

Saturday, June 9, 2012

Bubur Biji Gandum

Dessert hangat dan manis ini cocok dihidangkan saat hari hujan atau agak dingin. Bikinnya cepat dan mudah. Dalam 15 menit dessert ini siap dihidangkan. Rasa biji gandumnya kenyal, enak dan cukup mengenyangkan. Untuk 4 mangkuk ukuran besar.
Bahannya :
1 bungkus (125 gr) biji gandum precooked
2 sendok makan gula merah (light brown sugar)
3 sendok makan gula pasir
100 ml santan cair
1 sendok teh garam
sedikit perasan jahe dan bubuk kayu manis
1 gelas air
Cara membuatnya :
1. Didihkan air di panci + 1 sdt garam dan matikan apinya, rendam 1 bungkus biji gandum dalam air mendidih selama 10 menit.
2. Didihkan 1 gelas air bersama gula pasir, gula merah, santan, garam, jahe dan kayu manis bubuk.
3. Sajikan hangat biji gandum bersama air gula santan.

Box Biji gandum precooked

Rendam 1 bungkus gandum dalam air mendidih 10 menit.

Biji gandum sudah matang setelah direndam 10 menit

Bubur biji gandum dengan kuah air gula santan siap disantap hangat

Friday, June 8, 2012

Sourdough Olive Bread

This is a slow 3-day bread to make, but definitely worth the time and patience. You just cannot rush a good loaf of bread. If you don't have a sourdough starter you might just have to make one from scratch or buy one from stores.

Sourdough Olive Bread

inspired by myitaliansmorgasbord and sourdough

Starter
35 g Rye sourdough, 100% hydration 205 ml Water, lukewarm 170 g Bread flour	All the starter 380 ml Water 440 g Bread flour 275 g Wholewheat flour 14 g Sea salt 1 tbsp Olive oil 2 tsp Chilli pepper flakes 250 g Olives, pitted and well-drained

Combine all the starter ingredients in a large bowl. Cover and set aside for 12-16 hours.
Stir together the starter and water in a mixing bow. Add in flours and mix at low speed. Cover the dough with a plastic wrap and let sit for 15 minutes.
Add in salt, olive oil and stir well on low speed for 2 minutes. Increase the speed and mix 6-8 minutes more until dough is smooth and pliable.
Turn the dough onto a lightly floured work surface. Knead the drained olives and chilli pepper flakes into the dough.
Cover the dough and let proof at room temperature for 2 and 1/2 hours, folding and stretching the dough at 45 minutes and 90 minutes.
Divide the dough into two portions and shape them into two balls. Cover and let rest for 10 minutes. Form into rounds or batons. Dust the proofing baskets with wholewheat flour and place inn the shaped dough. Dust the tops with wholewheat flour and cover with plastic bag. Place them in the refrigerator and chill 12-18 hours.
Place a roasting tray with water at the bottom of your oven and preheat to 230C/450F. Turn the dough onto the baking trays. Cut some decorative slashes on the top of bread if desired.
Bake for 20 minutes, remove the roasting tray with water, then lower the temperature to 190C/370F and continue to bake for a further 30 minutes until the loaves are golden brown.

Thursday, June 7, 2012

Red Velvet Cookies

Lagi suka dengan warna merah, dan cetak mencetak cookies. Hasilnya sebanyak 96 potong cookies ukuran sedang.

Bahan :
350gr tepung sagu (tapioka starch)
50 gr terigu
125 gr margarine
125 gr mentega (butter)
75gr gula halus
1 btr kuning telur
100gr keju kraft parut
1 sendok makan pewarna makanan Merah

Cara membuatnya :
Mixer margarine dan mentega hingga putih dan lembut masukkan gula, kocok rata, tambahkan kuning telur dan pewarna makanan merah, kocok rata.
Campur tepung sagu, terigu dan keju parut, tuang bertahap kedalam adonan mentega, aduk dengan spatula sampai tercampur rata.
Cetak adonan dengan cetakan cookies dan simpan diatas loyang yang telah dilapisi kertas baking
Panggang dalam oven dengan suhu 150°C selama 15 menit.
Angkat dan dinginkan kue. Masukan dalam stoples kedap udara.

Proses pencetakan adonan

adonan siap di panggang

Texture cookies renyah

enak dinikmati dengan teh hangat

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.