lupa daaaaa

 

dah banyak kali buat chocolate whoopie pies ni tapikan asyik luuuupa ajek nak buat entry about it..erkkk actually malas sebenarnya hahaha pecah rahsia kan!

ok here’s the recipe..

took it from joyofbaking and i tell u this recipe is worth keeping…sedap bangat hokkay! i’ve tried both the red velvet whoopie pies pun sodap and this chocolate whoopie pies ni pun i dah try 2 versions jugak…with and without coffee flavor and both sedap…erkkk itu kata my friends jugak ye hahaha

ingredients

1 3/4 cups (230 grams) all purpose flour (guna tepung gandum je)

3/4 cup (75 grams) cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt  (omit this)

3/4 cup (170 grams) unsalted butter (guna salted butter), room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/4 cup (60 ml) buttermilk (1/4 cup low fat milk with 1/4 tbsp apple cider vinegar)

1/2 cup (120 ml) lukewarm strong coffee or 1/2 cup (120 ml) lukewarm water

method

Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy.

Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water).

With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.

Drop heaping tablespoons (can also use a small ice cream scoop –i used piping bag ;-) ) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart.

With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.

 

 

as for the buttercream..saya guna swiss meringue buttercream ni jek

ingredients

1/4 cup sugar
1 large egg white
6 tablespoons butter, softened ( i used scs unsalted)
1/4 teaspoon vanilla

 

 

method

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip

whooops whooooops whoopie pies in the house

 

dah lama nak merasa whoopie pies ni tapi asyik tak sempat ajek nak membuatnya until a few days ago berjaya jugaklah membuatnya. itupun sebab ada extra cream cheese frosting lebihan wat hasya’s birthday cake n cupcakes itu hari makanya haruslah mommy hasya ni merajinkan diri wat something else kan or else those cream cheese will only mengenyangkan mr T aje kan

anyway, long story short..kemalasan menjadi kerajinan bila my lil princess love this red velvet whoopie pies so much! ternganga kejap mulut mommy dia bila tengok dia keep on munching this pie one after another..huhu berbaloi rasanya kerajinan mommy dia kan kan hikhik mestilah mak dia suka hati sebabnya this lil girl memang susah sikit nak memakan keks ke muffins ke cupcakes ke but when it comes to whoopie pie ni dia yang mintak nak makan and pastu mintak lagi dan lagi..weeeehaaaa sukanya coz finally i dah jumpa whats her feveret :-D

okay, here’s the recipe ye!

 

recipe adapted from joy of baking

ingredients

2 1/4 cups (295 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder (saya guna cocoa powder yg biasa jek)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt ( i omit this – guna salted butter)

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar (saya guna castor sugar)

1 large egg, room temperature

1 teaspoon pure vanilla extract (i used vanilla essence je)

3/4 cup (180 ml) buttermilk (i used 3/4 cup of low fat milk and a few 3/4 tsp of apple cider vinegar…leave for 10 minutes)

1 tablespoon liquid red food coloring

method

Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt

using the electric mixer, beat the butter and sugar until light and fluffy

Add egg – beating well. beat in vanilla extract

In small measuring cup, mix the buttermilk and red food coloring. with the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions beginning and ending with the flour.

drop heaping tablespoons or you can use a small ice cream scoop ( saya guna piping bag aje..buat lubang or guna nozzle bulat # 807 and pipe aje atas baking sheets tu )  of the batter on the prepared baking sheets, spacing about 2 inches (5cm) apart.

With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

as for the cream cheese filling, i used this recipe

125g cream cheese – saya guna philadelphia cream cheese
50g unsalted butter – saya guna anchor
80g powdered sugar
1 cup fresh cream, whipped until stiff (saya guna whipping cream brand Rich je)

method
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.

 

kish kish kish

 

 

rindu nak makan quiche ;-)

bila rindu kenalah makan kan!

lama tak buat quiche sebab hanya my mouth and tummy saja yang suka makan. orang lain tak suka sangat. well, i don’t really mind coz it means more portion for me ahaks :DD

sebab terjumpa frozen pastry lebihan buat banoffe pie a couple of weeks ago, segeralah di jadikan quiche kan! erkk nak buat pastry from scracth for me aje agak tidak rajin. jadi bila dah ada frozen pastry tu cepat ajelah menjadi my quiche ni

okay, here is the recipe.  semuanya main guna apa yang ada kat rumah aje

 Bahan bahan

for the pie crust

300g gandum
150g unsalted butter – potong kecik
5 Tbsp gula
2 kuning telur
3 Tbsp air sejuk

CARA CARA

Campurkan gandum, butter dan gula di dalam food processor atau mixer dan gaulkan hingga bercampur rata

Masukkan kuning telur dan sambung proses menggaul tadi sehingga menjadi seperti serbuk (crumbs)

masukkan air sedikit demi sedikit sehingga serbuk tadi bersatu menjadi doh yang cantik dan sesuai untuk pastri (tekan dengan jari, bila pastri tu tak berderai maknanya dah cantiklah pastri tu)

letakkan doh pastri tadi di atas board dan bentukkan menjadi bulat seperti bola. cling wrap dan masukkan ke dalam peti ais selama 30 minit.

kemudian, guna rolling pin, roll kan doh pastri tadi menjadi leper dan masukkan ke dalam tart tin ( saya guna loose bottom tart tin size 9”)

cucuk cucuk bahagian bawah (base) pastri tadi dengan garfu dan masukkan ke dalam freezer selama 30 minit.

panaskan oven pada suhu 180C dan alaskan dengan baking paper dan beans di dalam bekas pie berisi doh pastri tadi (beans tu nak suh berat aje).  bakar selama 15 minit atau sehingga pastri tadi menjadi golden brown

alihkan baking paper berisi beans tadi dan sambung bakar selama lebih kurang 5 minit lagi.

then boleh masukkan fillings dan sambung proses pembakaran selama 35-40 minit atau sehingga masak ;-)

       For the Fillings:- 

1 tin button mushrooms – potong dadu or suka hati lah ye!

1 dada ayam – potong dadu

1 biji bawang besar – potong dadu

2 biji bawang putih

3 biji telur

1 cawan resh cream or heavy cream

garam dan pepper secukup rasa

shredded cheddar cheese – i guna dlm sejemput aje (hujung jari)

3 tbsp olive oil

 

Cara Cara

Panaskan olive oil dan tumiskan bawang sehingga wangi

masukkan mushroom dan kacau sehingga mushroom agak garing (kering air)

then masukkan ayam – kacau sehingga ayam masak

tutup api

dalam bekas lain, campurkan telur dengan fresh cream tadi, serta perasakan dengan garam dan pepper secukup rasa

then masukkan bahan yang telah di tumis tadi ke dalam egg and cream mixture

gaul agar sebati and then tuangkan ke dalam bekas pastri tadi

taburkan dengan cheddar cheese

dan bakar dalam preheated oven suhu 180 C selama 35-40 minit

 

Banoffe Pie

 

this is one of our favourite and i’ve been wanting to try out this recipe ever since i saw Rima posted in her blog many many many many moons back.

iyyaaa… nak cuba recipe tu tapi always ended up with the one yang i slalu buat tu..ehehe the one yang i slalu buat tu guna digestive biscuits aje for pie crust dia..recipe baru nih kena buat pie crust from scratch..so kan bila dah from scratch tu memanglah makcik ni agak liat sikit hikhik

anyway, here’s the recipe ye!

 

i copy ajek from puan Rima..thanks a bunch for sharing this wonderful recipe..we love it so much!

Pastry
Ingredients
300g flour
150g unsalted butter - diced
5 Tbsp sugar
2 egg yolks
3 Tbsp cold water

Method

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes. 

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

Filling
Ingredients
75g butter
50g brown sugar
3 Tbsp milk
300gm sweetened condensed milk
2 firm bananas

Topping
300ml cream (I used fresh cream)
1 1/2 cup white chocolate curls OR grated white chocolate (i just put bananas and bananas ;-))

Method

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

 

Preparation

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and nozzle! Feel free to use nuts instead if u like).

 

source:- bisousatoi

ini pulak resepi untuk base yang menggunakan biskut digestive. (kalau guna digestive, tak payah bakar lah base tu ye)

250 gm biskut digestive – hancurkan

100 gm melted butter

gaulkan biskut digestive dengan melted butter dan tekan ke dalam bekas hingga rata. sejukkan di dalam peti sejuk sementara menunggu caramel siap.

bila caramel dah siap, potong pisang and susun pisang di atas base  tadi dan tuangkan caramel di atas pisang tadi. sejukkan sekurang kurangnya 1-2jam

bila nak makan, taruk whipping cream on top of the caramel. siap!

my sesuka hati chicken pot pie

 

 

mulanya takmo taruk resepi but then sebab ada yang meminta, i taruk je la kat sini. chicken pot pie ni i buat as dinner malam tadik…dapat 8 biji medium size cupcakes tu… last nite makan 6 bijik aje..ada leftover 2 bijik, buleh buat breakfast tadi pagik ;-)

penat punya pasal, i ngelat sikit masa buat pie ni. i guna ready made pastry puff aje ;-)

inti tu pun main guna aje apa yang ada dalam fridge ;-)

so here is the filling punya recipe ye!

bahan bahan (dapat 8 ketul medium size pie)

seketul chicken breast ( di potong kecik kecik)

1/2 biji bawang merah besar – di potong dadu

1/4 biji capsicum di potong dadu (buleh juga di guna celery)

1/4 cawan frozen mixed vege

1/4 cawan susu (saya guna dutch lady low fat milk)

1 tbsp tepung gandum

1 tbsp olive oil

garam secukup rasa

sedikit ground black pepper

1/2 cube pati ayam – di hancurkan

 

Cara cara

panaskan olive oil  dan tumis bawang merah hingga wangi

masukkan ayam tadi..kacau sekejap n biar hingga ayam masak

then masukkan capsicum dan mixed vege tadi

biar sekejap, masukkan susu dan cube pati ayam…biar hingga mendidih

then masukkan tepung gandum- gaul rata (masa ni, rupa dia dah jadi pekat dan kering dah)

then masukkan garam dan blackpepper tadi

kacau rata…

tutup api

 

 

cara cara nak buat pie

ambil sehelai ready made pastry sheet (saya guna square pastry sheets brand kawan), roll kan and then masukkan ke dalam bekas sebagai alas

then masukkan inti tadi

then tutup bahagian atas pie tadi dengan sehelai pastry sheet lagi..kelim bahagian tepi dan potong lebihan pada bahagian tepi and cucuk cucuk bahagian atas pie tadi dengan garfu

then bakar di dalam pre heated oven suhu 200 C selama 30 minit atau sehingga bahagian atas pie telah menjadi brown

apple and cheese tart

 

semalam mission nak habiskan telur dan segala yang sewaktu dengannya. sempat buatkan kek lapis and then ada balance sebijik lagi telur. so i buat this apple tart..lagipun memang nak kena habiskan apples yang dah hampir lebam and also cream cheese tu.

you know, i love this apple tart so much! love the apples in it and i heart the cheese in it..hmmmm cheese??? iyyyaaa…the very fattening cheese tu lah yang buat  i couldn’t stop myself from munching it non stop hokkay ;-)

sudahnya,  tak makan dinner pun last night..kenyang sangat pasal makan apple tart ni punya pasal

here’s the recipe

source: joyofbaking

ingredients

Crust:

1 cup (130 grams) all-purpose flour – saya guna tepung gandum

1/3 cup (35 grams) confectioners (powdered or icing) – saya guna icing sugar

1/2 cup (113 grams) cold unsalted  butter, cut into small pieces

 

Filling:

One 8-ounce (227 grams) cream cheese, at room temperature (saya guna philly cream cheese)

1/4 cup (50 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract – saya guna 1 tsp vanilla essence

Topping:

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon (2 grams) ground cinnamon

4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)

1/3 cup (35 grams) sliced almonds

 

method:

Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven.  Grease (or spray with Pam) a 9 inch (22 cm) spring form pan.

Crust: In the bowl of your food processor place the flour and sugar. Pulse to blend together. Add butter and pulse until dough just begins to come together. Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling.

Filling: In a food processor process the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla essence and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping.

Topping: Combine the sugar and cinnamon in a large bowl.  Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the spring form pan on a larger baking sheet to catch the drips.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes or until golden brown (apples are soft when pierced with a fork), and filling is almost set.   Remove from oven and place on wire rack to cool. Sprinkle with confectioners sugar (saya tk sprinkle icing sugar pun..lupa daa….) and serve at room temperature.  Leftovers can be covered with plastic wrap and refrigerated. 

Makes 1 - 9 inch (22 cm) tart

no bake peanut butter pie

 

 

tetiba craving for something sweet tapi telur plak habis :-((

mencari cari resepi yang tak guna telur and yang paling minimum cara membuatnya

terjumpalah resepi no bake peanut butter pie nih

since semua bahan dah ada kat rumah, terus teringin nak mencubanya although agak kurang suka peanut butter kecuali kalau makan ngan banana macam yang ni memang suka sangat. dalam hati kata belasah ajelah, buat ajelah this peanut butter pie sebab nak sangat makan something sweet kan..kalau tak sedap..bagi je lah kat mr T kan hikhik ;-)

anyway, long story short. kesedapannya terserlah..hihi tak menyesallah cuba buatnya although memula tu siap ada doubt lagi. both hubster and me like it so much and walaupun my pie ni cinonet jek tapi cukup lah i nak share with my fren jugak and she too like it…hmmm next time buleh buat lagi lah ni ;-) 

 

 

this recipe originate from makcik martha stewart but i took it from joy the baker 

 

ingredients

 

makes one 9-inch round tart – saya takde 9-inch pan, so saya agak agak je lah the recipe tu ikut kesesuaian pan saya yang cinonet jek :-)

For the Crust:

12 double graham crackers (the kind that measure about 5 x 2 1/2-inches) – saya guna digestive biscuits

6 Tablespoons unsalted butter, melted – saya guna anchor

pinch of salt

For the Filling:

1 3/4 cups heavy cream, divided – saya guna fresh cream

1 cup natural peanut butter – saya guna smucker’s goober peanut butter and grape jelly stripes –

3/4  (6 ounces) cup cream cheese, softened – saya guna philadelphia cream cheese

1/3 cup plus 2 Tablespoons sweetened condensed milk

method

Crust the graham crackers in a food processor, in a plastic back with a rolling pin or with your hands in a bowl.  Make sure they are very well crumbled with no large chunks remaining. 

Add the melted butter and stir thoroughly, making sure all of the crumbs receive some butter love. 

Pour the graham cracker and butter mixture into a 9-inch tart shell with a removable bottom. 

Press the mixture along the sides of the tart pan and along the bottom until evenly coated.  Carefully place the tart pan in the freezer while you prepare the filling.

To make the filling combine the peanut butter, softened cream cheese and sweetened condensed milk in the bowl of an electric mixer fit with a paddle attachment.  You can also use the food processor if you’d like. (saya guna blender jek)

Blend the three ingredients until thoroughly incorporated, but don’t over blend or some liquids will separate.

In a separate bowl, whip 3/4 cup of heavy cream to soft peaks.  Add the whipped cream to the peanut butter mixture and fold together until well incorporated.

Remove the tart pan from the freezer and spoon in the peanut butter filling.  Spread evenly.

Whip up the remaining cup of heavy cream to stiff peaks and add to the top of the peanut butter filling.  Refrigerate for at least two hours, or overnight.  Top with salted mixed nuts (saya taruk crushed walnuts)and serve in giant slices. 

Seriously delicious heheh ;-D

tak percaya?? go try it and do tell me the end result ok ;-)

saturday crumble

 

 

jarang skali i bake on saturday. sebabnya asyik ketiadaan kat rumah je on saturday tuh. kalau ada pun mesti busy with other things and memang tak sempat nak baking baking nih..slalunya saturday punya dessert is whatever leftover yang i baked on fridays or during weekdays tu je lah..  tapi last saturday, i berjaya buat this simple dessert ini. asalnya sebab ada beberapa biji bananas yang mak mentua bagi yang dah bertukar  warnanya. mulanya nak buat banofee pie ni tapi sebab banana tu dah tak fresh macam tak best pulak nak menikmati banofee pie..owh! we love banofee pie so much!

 

then teringat dulu pernah ternampak recipe banana and peach crumble ni tapi mana lah ada fresh peaches kan! then teringat lah dah berzaman rasanya i beli a can of slices peach in syrup and bila godek godek memang ada pun.

long story short, i love this crumble so much..i makan and makan sampai sedar sedar tinggal separuh je lagi hahaha teruknya i ni kan!

okay, here’s the recipe. it is called mixed fruit recipe and more reviews can be found here ye! i call mine banana and peach coz i cuma taruk banana and peach je :-)

source: all recipe

Ingredients

• 4 fresh peaches - peeled, pitted and sliced (saya guna sliced peaches in syrup – 1 can)
• 1 banana, sliced (saya guna 5 biji pisang berangan)
• 1/2 cup raisins
• 1/4 cup water
• 1/2 cup rolled oats (saya guna breakfast muesli )
• 1/4 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon (i omit)
• 1 pinch salt (i omit sebab guna salted butter)
• 1/4 cup butter

Directions

1. Preheat oven to 175 degrees C
2. Combine peaches, banana, raisins and water in a 7x11 baking dish.
3. In medium bowl, combine oats, brown sugar, flour, cinnamon and salt. Cut in butter with two knives or pastry blender or with hands until mixture resembles coarse crumbs. Sprinkle over fruit.
4. Bake in preheated oven 35 to 45 minutes, until topping starts to brown. Serve warm.

 

i had mine with vanilla ice cream…hmmmm yummeh :-)

chicken pot pie aje

 

 

semalam i was so tired, right after solat magrib terus tertidur macam batang kayu je sampai lah around 2 am baru tejaga untuk solat isyak pulak, tengok the other half takde, rupanya tertidur in hasya’s room

the other half kata hasya kejutkan i berkali kali tapi i tak dengar pun. sudahnya the other half kena ponteng kelas mengaji malam tadi gara gara i yang tidur keras kejung tuh :D

anyway, sebab tak larat dinner semalam pun sehabis simple je. i cuma buatkan chicken pot pie ni je…taruk je mixed vege yang frozen tu and pastry pulak guna je pastry puff ready made…then sumbat je dlm oven..owh sungguh senang..hmmm masa nak tunggu dinner siap ni pun i dah terasa macam nak tertidur tidur je semalam…entah apa yang buat i penat semacam pun i tatau, agaknya penat kenduri minggu lepas tu baru terasa lah kot :D

hokkay, here’s the recipe. amik dari sini ye!

Ingredients

• 3 bone-in chicken breast halves, skinless
• 1 (14.5 ounce) can chicken broth  ( saya guna 1 kiub ayam knorr di campur dengan i cawan air)
• 3 potatoes ( saya guna 1 biji yg agak besar)
• 1 yellow onion
• 3 stalks celery
• 2 tablespoons vegetable oil  (saya guna olive oil)
• 2 tablespoons all-purpose flour
• 2 cups frozen mixed vegetables  (saya guna separuh paket)
• 1 to taste salt and pepper to taste
• 1/4 teaspoon garlic powder (saya parutkan sebiji garlic je)
• 1 (9 inch) frozen prepared pie crust, thawed  (saya guna frozen puff pastry brand kawan yg 4 segi sama tu)

Directions

1. Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
4. Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
5. In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
6. Add chicken broth and bring to a boil. After it has become thick, add potatoes.
7. Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
8. Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.  (saya tak kelim properly so, habis spilled dalam oven :(( )
9. Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

source: allrecipe

saya buat 2 biji yg sedang tu and saya makan 1/2 je. penat punya pasal, makan pun tak lalu.. amik gambar pun malas jugak :D

 

p/s saya suka mkn mcm ni…bukak dulu yg upper part and then korek inti tu sikit sikit and makan la…baru terasa crunchy nya hikihik..hasya pulak cuma makan yang crunchy je

antara roti dan biskut kering

 

 

today’s breakfast ;-)

actually ada my fren mintak tolong i buatkan bread pudding for her. itu hari dah buat dah tapi this time mintak lagi..sedap dia kata…errr sedap la tu kan kalau dah mintak lagi nih ahaha :D

masa dia mintak tu cepat je i kata ok sebab i suka buat bread pudding…eh, buka suka buat je tapi suka makan bread pudding jugak ahaha :D

 

anyway, resepi bread pudding ni i dah taruk sini cuma this time i taruk dalam bekas cupcake yang kecik2 tu…and resepi vanilla sauce pulak kat sini ye!

 

 

and ini pulak sardine creacker pie yang i dah buat  a few days ago tapi asyik terlupa nak postkan entry

 

 

 

rumah i ni jarang ada biskut kering, kalau ada pun marie biscuits je sebab hasya suka n pastu boleh lah diguna pakai untuk buat macam2 kan! then itu hari ada orang bagi sebungkus biskut gula kat we all tapikan, biasa la..kurang laku la kan…so, dudukla biskut gula tu tejeelpuk dalam gobok, tiap kali bukak gobok mesti nampak tapi tk tak tau nak wat apa ngan biskut ni, nak makan plak tak suka…alahai memilihnya dia ye!

then itu hari one of my blogger friend (owh, her father passed away 2 days ago, al-fatihah untuk arwah dan takziah untuk keluarga beliau) ni sibuk dok citer pasal sardine cracker pie ni sedap and dia suh i buat jugak and try jugak…so i pun try la walaupun i ada play cheat sikit..eh tidak tidak…i play cheat banyak jugak ahaha :D

so mari kita lihat resepi dan apa yang i cheating tu ye!

ErMaYum, i copy and paste aje your recipe tu ye!

 

ingredients
1) beberapa keping biskut Jagung  - saya guna biskut gula – itu je yg i cheating :D
2) Fresh Milk/Low Fat ke apa ke  - i guna low fat milk
3) Minced beef/ satu tin sardin  (I guna sardin)
4)Serbuk Kari, Daun Curry, Sedikit cili boh
5) 2, 3 biji bawang kecil, dimayang untuk tumis
6) Sedikit mentega -sapu atas baking pan

method

- tumis bawang, daun kari, rempah kari, dah naik bau masukkan beef or sardin tu, goreng rata sampai masak (sebab I guna sardin - so I hancur hancurkan isi dia masa goreng tu and i perahkan sedikit jus limau nipis ye!) - bila dah well cooked, put aside

- Then rendam biskut satu, satu dalam fresh milk -

bila dah lembik , letakkan biskut tadi ke dalam loyang  pembakar yang dah di sapu butter tadi ye!

- letak sehingga menutupi permukaan loyang

- then letakkan sardine tadi

- then letak lagi biskut yang dah di rendam di atas lapisan sardine tadi ( macam buat lasagna la ni)

- then letak sardine lagi skali

- and lapisan atas/last tu letak lagi lapisan biskut yang dah di rendam ye! i buat 3 lapis je…if nak lagi tinggi lapisan, taruk lagi banyak sardine and lg banyak biskut lah eh

- then bake in the preheated oven for 30 minutes at 175 C

 

source : coffensandwich

cuba lah ye! and do try it with biskut jagung sebab taste dia laaaagi power :P

and here’s the gardenia bread yang dah menjadi bread pudding…haiii kayoo gardenia tu kan! ahaks!

my hentam kromo version of shepherd’s pie ;-0

 

 

tastewise…hmmm yummeh bebeh :D hahaha memang sah sah masuk bakul angkat sendiri ni kan!

anyway, the taste was really good ok… the thing is i remember reading in kak anymz’s blog about how she add campbell mushroom soup in her shepherd’s pie. i ni kalau buat SP ni memang tak pernah taruk campbell soup, so ingat nak mencuba lah kan! wellllll, being me yang aaaaamat lazy nak mencari balik recipe tu, so i main hentam aje lah dengan apa yang ada kat my kitchen tu and sesungguhnya in my kitchen memang sah sah takde campbell mushroom soup coz all this while makan homemade mushroom soup je and guess what?  i ada leftover homemade mushroom soup ehehe..lebey kurang sama lah tu kan :O so mari lah kita sesuka hati buat shepherd’s pie ye!

anyway kak anym, tadi saya dah selongkar dapur akak and dah berjaya amik resepi akak tu…so, saya tampal sini version akak untuk rujukan saya nanti nanti ehehe and my version plak in blue color ye!

 

shepherd’s pie

source: anymz

bahan2

500gm daging kisar – saya guna 350 gm sahaja

1 ulas bawang putih-di cincang – saya tak masukkan

1 labu bawang besar-di potong dadu – saya tak masukkan tapi ganti dengan sebatang leek yang di hiris nipis

1 1/2 cawan mix vege – saya tak masukkan tapi ganti dengan carrot sahaja

8 biji cendawan dalam tin-di belah 4 – saya tak masukkan

3 biji buah tomato masak – saya guna sebiji and potong kecik kecik

2 batang daun celery-di racik halus – saya tak masukkan

1 1/2 sb lada hitam-di tumbuk – saya guna ground blackpepper abt 1 tbsp

1 kiub stok daging – saya masukkan 1/2 kiub chicken stok

sedikit garam-jika perlu.akak letak sikiit sangat sebab cheese dan kiub dah masin – saya tak masukkan

1 bungkus mozarella cheese – saya hanya parut secawan mozarella cheese sebab itu je yg ada huhu

1 tin campbell mushroom sup – saya suma guna leftover mushroom soup – about 2 cawan

cara

panaskan minyak tapi akak guna 2 sb besar mentega  - saya guna olive oil

tumis bawang besar dan bawang putih – saya tumis leek hingga layu

masukan daging kisar dan cendawan.kacau rata hingga daging masak. saya masukkan daging kisar sahaja

masukan tomato dan semua bahan lain kecuali cheese. saya masukkan chicken stock, tomato,blackpepper dan carrot

dan gaul rata hingga masak.

 

bahan2 kentang atau mash potato

1 kg kentang-akak buang kulit,cuci bersih kemudian kukus hingga kentang lembut – saya guna 4 biji kentang yang agak besar, buang kulit dan rebus

1/2 cawan susu segar –  saya guna low fat milk and main hentam je taruk banyak mana hikhik

2 sb mentega  – saya tak taruk pun

serbuk lada sulah dan sedikit garam – ini pun main hentam taruk banyak mana

cara

kentang dilecek dan di gaul bersama susu dan lada sulah

ketepikan

 

cara nak buat Pie

sedia kan bekas kaca atau acuan pie

ambil mash potato dan ratakan dalam acuan – saya tak taruk sebab tk cukup mashed potato so saya terus taruk inti tadi dalam bekas pie

masukan inti daging

tutup dgn mash potato semula – then saya pipekan mashed potato tadi on top – senang je kan!

akhir sekali taburkan mozarella cheese di atas permukaan – saya parutkan mozarella cheese

bakar di dalam oven yang sudah di panaskan 200 c selama 30 minit atau sehingga permukaan atas keperang perangan  - saya pun bakar macam gini jugak :D

easy peasy apple pie

 

 

so easy peasy sebab i guna ready made pastry puff and i potong potong je apples tu and i tabur sikit sugar and then i baked. after 45 minutes, dah boleh makan dah…. tapi kalau nak laaagi easy peasy, buat je apple pie ni dalam satu bekas besar je…sebab kalau buat kecik kecik macam gini, lambat jugak i rasa ;-)

baked these mini apple pies ni sebab hasya cakap “laaaa rice lagi? please mommy, i don’t want to eat rice anymore” haaa si anak dara tu kan tak suka makan nasi and she has been eating rice for the past few days. one thing i noticed that she doesn’t mind eating rice whenever we were not at our house (although sometimes tu i nampak dia macam paksa rela telan nasi tuh ) tapi bila balik rumah, she will surely request for something that is not rice la..errrr apam yang dari nasi tu dia suka pulak hikhik :D

btw, just to let u guys know, we’ve been to pangkor island for the past few days. that’s why lah si anak dara tu kena makan nasi kan!

okay, ini dia recipe easy peasy apple pie tu..i amik kat allrecipe je!

 

Ingredients (for 8 pcs of mini pies)

• 2 apples – peeled and chopped
• 1 1/2 tbsp castor sugar
• 1 tbsp butter
• 1/2 tsp ground cinnamon
• 8-10 keping ready made pastry puff brand kawan

Directions

1. Combine sugar and cinnamon. 
2. then place the pastry sheets in the pie cup
3. Arrange apples in pastry lined pie plate. Sprinkle with sugar and cinnamon on top of the apples and dot top layer with small pieces of butter
4. then cover with pie crust – i suka potong panjang2 and taruk silang silang macam tu sebab lg crunchy
5. Place on lowest rack in oven preheated to 230 degrees C. Bake for 10 minutes, then reduce oven temperature to 175 degrees C. Bake for 30 to 35 minutes longer. Serve warm or cold.

 

 

okay then, have a nice day and happy holiday and happy new year peeps!

chicken pot pie – yang kecik, yang sikit, yang herot petot tu yang dorang suka ye!

 

dinner 2 hari lepas kot

 

memang kecik je sizenya, pastu herot petot pulak rupa dia…dah lah kecik herot petot pastu buat 9 biji  je pun

skali si papa makan 4 biji, si anak makan 4 biji tapi tang atas je lah, sudahnya mommy cuma dapat makan 1 bijik je and dapatla makan belen belen yang si anak makan tu….pastu laaagi malang buat si mommy sebab dalam 9 biji pie tu ada 3 biji tak ditaruk pastry crust kat bottom part of the pan tu and suma tu dapat kat mommy tau! so kan, kiranya si mommy makan sebijik pie, separuh pastry and the rest tu suma tang inti dia je hukhuk :((

haiiii tak ku sangka, walaupun rupa pie ni tak cantik tapi tetap menjadi pujaan hati dorang dorang ye!

hokkay! here’s the recipe

 

 

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas ( tak masukkan pun)
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed (tk masukkan pun)
• 1 3/4 cups chicken broth ( i used 1 kiub ayam knorr and 1 1/2 cup of water)
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts ( i used readymade pastry brand kawan tu)

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

source : allrecipe