resep masakan kuno

Friday, March 15, 2013

Belgian Endive Salad with Blood Oranges and Goat Cheese

This bright and easy salad has got all the elements: bitterness and crunchiness coming from the Belgian endive, sweetness and tanginess from the blood orange, smoothness and creaminess from the goat cheese. Don't be fooled by its simplicity, it is really a burst of flavours and texture.

12 Belgian endive leaves
2-3 Blood oranges, peeled and sectioned
60 g Creamy goat cheese
Thyme or rosemary leaves
Truffel oil
Sea salt
Freshly milled black pepper

Using sharp knife, cut away all peel and white pith from blood oranges. Cut between membranes of oranges to release the segments into a bowl.
Place endive leaves in two serving plates. Fill each leaf of endive with a teaspoon of creamy goat cheese. Top the goat cheese with 2 blood orange segments.
Sprinkle with freshly chopped thyme or rosemary leaves. Drizzle with a little truffle oil and season with salt and pepper.

Sunday, March 10, 2013

Cold Oven No Proof Yeast Wholegrain Spelt Bread

There is no need to wait for the formed loaf to reach room temperature, or to proof it, and you don't even have to preheat the oven. Thanks to Expressbacken-Martina Kiel, Karola Wiedemann
©angiesrecipes for this easy and nutritious wholegrain bread recipe.
All you have to do is to stir everything together until well combined and dump it into the baking pan that's lined with parchment paper. Bake for an hour and breakfast is ready.

580 g Organic wholegrarin spelt
60 g Sunflower seeds
60 g Sesame seeds
60 g Flaxseed
2 tsp Salt
40 g Fresh yeast
600 ml Lukewarm water
3 tbsp Raspberry vinegar

Whisk together wholegrain spelt flour, seeds, and salt. Make a well in the center of dry ingredients and crumble the fresh yeast into the middle.
Slowly stir in water and raspberry vinegar. Mix with a tablespoon until well combined. Place the dough into a 30-cm loaf pan lined with parchement paper.
Place it in the middle of cold oven and turn on the fan-forced oven to 180C/350F. Bake the bread for 60 minutes.

Tuesday, March 5, 2013

Quiona Cookies with Rye Flakes and Flaxseed

These cookies are made using nutrient-dense quinoa, a complete protein, rich in iron, minerals and amino acids, rye flakes and flaxseed. You can experiment by replacing rye flakes with oats or quinoa flakes or a mix of two. Dark chocolate chips can also be added to the batter, for a richer, moister taste. And of course you can always frost them with chocolate. Enjoy them as a wholesome breakfast or as a tasty snack any time you like.

150 g Rye flakes
150 g Cooked quinoa
2 tbsp Flaxseed
70 g Brown sugar
2 tbsp Vanilla protein powder
½ tsp Baking soda
2 tsp Baking powder
90 ml Coconut oil, melted
70 ml Maple syrup
1 tsp Vanilla extract
2-3 tbsp Coconut milk

Melt the coconut oil over low heat. Set aside to cool. Roughly blend rye flakes into powder. Preheat the oven to 180C/350F.
Whisk together the blended rye flakes, cooked quinoa, flaxseed, brown sugar,vanilla protein powder, baking soda, and baking powder in a large mixing bowl.
Stir in melted coconut oil, maple syrup, vanilla extract and coconut milk. Mix to combine. Shape the dough into inch balls and flatten each into a round circle with the palm of your hand. Place them on the parchment-lined baking trays. Bake for 10 minutes until golden brown.

Saturday, March 2, 2013

Spelt Coconut Pinwheels

A spelt chocolate cookie with a cream cheese coconut swirl that's perfect for snacking and gifting. It freezes well and can be made ahead of time and sliced to bake at your leisure.

Chocolate Dough	Filling
220 g Refined spelt flour 25 g Coco powder 150 g Sugar Pinch of salt ½ tsp Baking soda 120 g Butter 1 Egg 1-2 tbsp Milk	100 g Cream cheese 60 g Butter, softened 60 g Sugar ½ tsp Vanilla extract 75 g Coconut flakes 50 g Hazelnuts, ground

Combine all the dough ingredients in a mixing bowl. Quickly mix them into a dough. Wrap with a plastic film and chill for 2 hours.
Beat cream cheese, butter, sugar and vanilla extract until combined. Stir in coconut flakes and ground hazelnuts. Store the filling in the fridge until the dough is ready.
Place the dough between two sheets of plastic film and roll out to a 20x30cm rectangle. Evenly spread the filling over the dough. Roll the dough up into a log starting at the long side. Wrap the log with a plastic film and chill overnight.
Cut the log into 1/2 cm thick slices and place them in baking trays lined with parchment paper. Preheat the oven to 200C/400F. Bake the cookies 8-10 rminutes. Cool on the wire rack.

Tuesday, February 26, 2013

Mung Bean Sprouts Salad with Parsley Root and Carrot

Mung bean sprouts contain various vitamins, in addition to an assortment of minerals including calcium, iron, and potassium. They are free of cholesterol, and are ideal for anyone counting calories. Bean sprouts are gaining popularity as a health food, appearing in a wide variety of dishes from salads to soups, wraps or just as a healthy snack. Making sprouts at home is easier than you think and they are generally fresher and better than any store bought one. Please head over to Norma's Garden to Wok for the detailed instructions on growing sprouts at home.

100 g Mung bean sprouts
100 g Parsley root, finely grated
50 g Carrot, finely grated
8 Belgian endive leaves
1 tbsp Pomegranate seeds
Raspberry vinegar
Olive oil
Salt and pepper

Peel and finely grate parsley root and carrot with a mandolin. Arrange Belgian endive leaves in a salad bowl. Place the grated vegetables in the center. Scatter the mung bean sprouts and pomegranate seeds over.
Add the olive oil, vinegar and salt and pepper to taste and toss gently the grated vegetables, mung bean sprouts, pomegranate seeds together.

Sunday, February 24, 2013

Bubur Ayam

Bubur Ayam siap disantap hangat-hangat

Betapa terasa dimanjakan hidup di Jakarta, makanan untuk sarapan pagi, makan siang dan makan malam selalu ada penjualnya dan tidak perlu berjalan jauh dari lingkungan dimana kita tinggal.
Bubur ayam merupakan salah satu makanan sarapan pagi yang hampir selalu ada penjualnya di setiap lingkungan perumahan.
Betapa besar jasa penjual bubur ayam ini yang telah meringankan tugas menyediakan sarapan terutama bagi para pekerja kantoran yang harus pergi pagi-pagi sekali, atau bagi para ibu rumah tangga yang memiliki bayi, sementara harus menyelesaikan pekerjaan rumah harian yang tidak sedikit.
Ketika di luar negeri terkadang rasa rindu makan Bubur Ayam terpaksa harus dilakukan di dapur sendiri, bahan pelengkap yang tidak tersedia seperti Cakue, terpaksa diganti.

Resep Bubur Ayam (untuk 4 orang)

Bahan Bubur Ayam :
200 gram beras putih
1 potong ayam
sedikit kaldu Ayam dan garam
1 liter air

Bahan pelengkap :
2 potong Ayam goreng (suwir-suwir)
50 gram kacang kedelai goreng
50 gram Bawang Merah Goreng
50 gram tongcai (iris kecil)
1 tangkai daun saledri (iris halus)
Kulit Lupia goreng (pengganti cakue)
12 lembar Kerupuk Bawang (goreng)
Kecap manis dan Sambal

Kuah Kuning :
8 butir bawang merah
4 siung bawang putih

1 sdt merica

5 butir kemiri

3 cm kunyit bakar

1 1/2 sdt garam

3 sdm minyak untuk menumis

2 lembar daun salam

3 lembar daun jeruk

3 cm lengkuas, memarkan

1 batang serai, memarkan

600 ml air

Cara Membuat :

Bubur Ayam

Campur beras, ayam air dan kaldu ayam dalam panci dan masak sampai menjadi bubur.

Kuah Kuning

Haluskan bawang merah, bawang putih, merica, kemiri, kunyit bakar, dan garam. Tumis sampai harum. Tambahkan daun salam, daun jeruk, lengkuas, dan serai. Tumis lagi sampai matang. Tuangkan air, masak sampai mendidih, angkat.

Cara Penyajian :

Masukkan sedikit bubur panas ke dalam mangkuk. Siram dengan kuah kuning. Tambahkan ayam suwir, saledri, kacang kedelai, dan bahan pelengkap lainnya. Sajikan dengan kerupuk bawang.

Bubur Ayam dan Kelengkapannya

Bubur Ayam

Saya tulis untuk teman-teman yang tinggal diluar negeri sebagai inspirasi membuat sendiri bubur ayam. Hidangan sarapan sehat dipagi hari.
Dibuat untuk Tantangan Indonesia Food Blogger Februari 2013 : idfb Challenge #9 : Congee atau Porridge.

Logo idfb Challenge #9

Thursday, February 21, 2013

Green Bean Spelt Cake with Hazelnuts and White Wine

Green beans and paparika flavoured chicken cold cut along with white wine...a delicious and healthy combination. The addition of hazelnuts (or walnuts as the original recipe calls for) gives this savoury, but nonetheless delicious cake more substance and an interestingly crunchy texture. Cheer you up with a large slice paired a glass of white wine, as well as some crème fraîche.

Green Bean Spelt Cake with Hazelnuts and White Wine

adapted from Quiches, Cakes & Tartes - Christina Richon

©angiesrecipes

200 g Green beans
80 g Hazelnuts
80 g Paprika flavoured chicken cold cut
250 g Refined spelt flour
2 tsp Baking powder
Pinch of sugar
4 Eggs, medium
100 ml Walnut oil
100 ml Dry white wine
Salt and pepper

Rinse and clean the green beans. Poach them in a pot of boiling salted water for about 8 minutes until tender but still firm. Drain the beans in a sieve, and rinse them briefly under cold water. Set aside to drain again.
Preheat the oven to 180C/350F. Line a standard loaf pan with parchment paper. Finely dice the chicken cold cut. Cut the drained green beans into small pieces.
Whisk the spelt flour, baking powder and 1 pinch of sugar together in a mixing bowl. Beat the eggs and walnut oil until blended and foamy. Stir in white wine, then gradually fold in flour mixture.
Add in the diced chicken cold cut, green beans and the hazelnuts. Gently stir to combine. Season with salt and pepper. Pour the batter into the prepared baking pan.
Bake the cake in the center of hot oven for about 50 minutes. Remove from the oven and set aside for 10 minutes. Turn the cake out onto a wire rack and cool to the room temperature.