FW: Popovers

Quick and easy recipe for breakfast or snack time especially during the cold days....

 

Popovers (pics will be uploaded later)

2 eggs
1 c skim milk
1 T butter, melted
1 c minus 2 T flour
1/2 t salt

1. Preheat oven to 375°F. Generously oil up 10 cups in a 12 cup muffin tin and add the greased tin to the oven to get hot.

2. Meanwhile, whisk the eggs, milk and melted butter together.

 

3. Add in flour and salt and whisk until combined but still slightly lumpy. Remove hot muffin tray from oven and pour batter in each cup halfway.

 

4. Bake in the oven for about 25-30 minutes until the tops are golden brown and puffy.

 

5. Remove from oven and serve warm with preserves and fresh fruit.

 

 

Valentine's Day on Meguiar's Bali

Love is the air on Valentine's Day....

Birthday Cake for Papah

February 13th has special meaning to me because it happens to be my Papa birthday. But, this cake wasn't for my Papa. Mbak Ita, one of NCC-ers ordered this cake for her father-in-law who live in Tabanan-Bali.
Her choice fell into Valentine Cake with Roses but she changed into fewer roses for her father-in-law....

Hope you will like it Mbak Ita like your parents-in-law did.

Happy Birthday To Bapak Tu Aji and My dearest Papa
God bless You!!!

Cakes for Titi Aussie

Pheewwww.....I finally found these pictures hiding in my comp :D... Heavenly chocolate Cake and Strawberry Japanese Cheese Cake were ordered by Titi from Aussie who spent holiday in Bali with her family. She knew me from my multiply page and asked for Rea's Cake price list.

I delivered the cakes by myself so I could met Titi and her family... I met her husband and beautiful baby Eileen....

Nice to meet you guys. See you again next year...

Pumpkin Angel Food Cake

I am sooooooooo addicted to make something using egg-whites since I always have plenty of it in my frigde from left over cake-order-making. My cakes are dominately using yolks for having a moist texture and preservatise-free.

All in all, I got this recipe from Sedap magazine, January ed. This cake taste good in spite just using egg whites... Pumpkin enrich it by giving a vaguely natural sweet taste and moisten the cake...

Pumpkin Angel Food Cake

Ingredients:
150 g cake flour
100 g pumpkin, cooked and finely mashed.
75 g vegetable oil
75 g thick coconut milk
300 g egg whites
1/4 t salt
1/2 t cream of tartar (subtitute with 1/2 lemon juice)
150 g sugar
few drops of yellow food colour (u could omit this)

On the way to "yummy-yummy":

1. Preheat oven to 170C.
2. Combine mashed pumpkin, vegetable oil, and coconut milk in large mixing bowl. Mix well.
3. Add flour gradually. Mix thoroughly until form a smooth paste.
4. Beat egg whites, salt, and cream of tartar until frothy. Add sugar gradually and continue mixing until it reach soft peak.
5. Add 1/3 part of egg whites to pumpkin paste. Fold in gently. Pour the rest of egg mixture. Combine well.
6. Pour into 20cm Angel-Food tin.
7. Bake for 50 mins.
8. Invert the cake tin as soon as possible. Let it cool for 15 mins or 20 mins.
9. Loose the tin and serve..
10. YUMMy YUMMY...

KBB#3: PIZZZZZZZZZZZZZAAAAAAAA

Klub Berani Baking …. Joined the club on Dec 07 and it’s already got into its third round which I luckily could participated. The challenge nummer 3 was PIZZA… Huh?? I was really not sure and felt like had no luck in any kinda bread things.

Done the challenge on January 30,2008 Only 1 day before the deadline.

Here is my PIZZA-Story…..

Jan 30,2008 Hmmmm…I’m really a deadline-girl!! Reminds me a lot on my days in campus *LOL*

>> 6.00am : Prepared the ingredients and pan (I don’t have pizza pan so I use 20cm spring-form pie base, which I use for the 1^st attempt only, later on I use parchment paper)

>> 7.45am : checked the ingredients before went to the OFFICE

>> 17.15pm : got home, started the whole process.

#Yeast-sugar-tepid water#

>> 17.20 : I mixed yeast-sugar-water then checked the temperature…Hmmmmmmppph…why the water got cold so fast?? OMG, would it be frothy after 10 mins? Seems not L so, I put warm water into a big bowl and put the cup with yeast mixture on for 10 mins till frothy.

#Dry ingredients#

>>17.25 : Call me perfectionist, I’m okay with that J. Since my bad experience with Flour (I always buy flour from Bogasari product which is sold in 1-kg sealed plastic from the manufacturer) that I found a flour-worm (Yucks!!) even the expire date still 7 months ahead!! Since then, I keep bought flours from this brand (no other choice…I don’t believe another local brand) but I always sift the flour just to make sure it’s worm-free.

Sooooo, I sifted the dry ingredients into a large mixing bowl, waiting for the yeast being frothy…

#Kneading#

>> 17.31 : Like mentioned on the recipe that kneading time will be round about 5-7 minutes… It’s so true…Only need 6 mins in total to get it smooth and elastic.

#Proofing#

>> 17.37 : Put it on lightly oiled bowl covered with cling-wrap.

>> 19.00 : Ready to parted in 3 portions and topped with favourite topping and bake hehehehe. One thing that I regret so was being so excited to see my dough has rose beautifully, I forgot to take a picture of it…I instantly punched it down after removed the cling-wrap hiks hiks hiks….WELL, I just can’t wait to put topping on it!!

#Topping# (sometime between the proofing time …..)

>> 17.40 : melt 1 T margarine, add 2 T chilli paste, add finely sliced lemongrass stick and 3 kaffir lime leaves. Add 100 grams cooked minced chicken breast. Add ½ t soy sauce to season. Let it cool.

>> 17.45 : prepared the cheeses…..I used ricotta, parmesan and mozzarella. Sliced half of a tomato and 1 chilli, sliced horizontally. And defrost 4 stripes of streaky bacon.

#Finale#

>> 19.00 : Divide the dough into 3 portions. Put it on the pie-base pan. Pour the chilli chicken, sliced tomato, topped with crumbled ricotta cheese, chilli and some mayo on it.

>> 19.05 : Bake for 15 mins..

>> 19.20 : The smell of the pizza take a toll in my home...Sniff sniff sniff.... Ready to be eaten :D

#Verdict#

>> YUMMMMYYYY

>> Crisp outside yet tender inside…

>> YUMMY

>> Additional comment: Taste better than "Pizza B****" in Ubud hehehehe

For the second pizza, I greased the pizza base with BBQ Sauce from Kraft ( I love it!!), put the streaky bacon, sprinkled a generous amount of grated parmesan, thinly sliced of onion, crumbled ricotta cheese and grated mozzarella. The verdict as mentioned above hehehehe…

Anyway, PIZZA is not a nightmare for me at last…

Thanks for sharing such a great recipe KBB… Muah muah muah

Fruity JCC

Chocolate Mayonnaise Cake

...."Chocolate mayonnaise cake was invented in the thirties by the wife of a grocery salesman, to boost his mayonnaise sale"....

What happened to me, more and less the same...I have to "boost" the mayonnaise usage in my frigde as its expired date came closer by....hehehehe..I got the book some months ago and I finally managed myself to try one of its recipes (Thanks to the whole jar of Mayo :D "LOL")
Thanks to Mbak Rita who's being put a lot of effort to find this book to me...

Read the recipe first before you start drooling on this delicious choc cake...oops..watcha' for those keyboards "LOL"

Chocolate Mayonnaise Cake
(Nick Malgieri from CHOCOLATE -from simple cookies to extravagant showstoppers-)
original recipe was shared from Lisa Davies)

Ingredients:
2 cups all-purpose flour
1 cup sugar
1/2 cup alkalized (Dutch process) cocoa powder,sifted after measuring
1.5 t baking soda
1 cup buttermilk (or whole milk plus 1 T distilled white vinegar or lemon juice)
1 cup bottled mayonnaise
1 t vanilla extract
confectioners' sugar for finishing

Tools:
1 9-inch round cake pan, 2 inches deep, or a 9x9x2 inch square pan, buttered and bottom lined with parchment paper

Otw to yummy-yummy:

1. Set the rack at the middle of the oven and preheat to 350F.
2. In a large mixing bowl, combine the flour, sugar, cocoa, andbaking soda and stir well to mix.
3. In another bowl, whisk together the buttermilk, mayonnaise, and vanilla; stir into the dry ingredients to form a smooth batter.
4. Pour the batter into the prepared pan and bake for 45 to 50 mins, or until toothpick inserted in the center of the cake emerges clean.
5. Cool the cake in the pan for 5 mins, then invert onto a rack and peel off the paper. Cool completely.
6. To serve, dust lightly with confectioners' sugar.

ENJOY........