Chocolate Cream Cheese Brownies

• Ingredients

• 200g good-quality dark
• chocolate, chopped
• 200g unsalted butter, softened
• 1 1/4 cups brown sugar
• 4 eggs
• 1/2 cup plain flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 250g cream cheese, softened
• 1/4 cup caster sugar
• 1 teaspoon vanilla essence
  
  
  
  
  
  
  • Method

  1. Step 1
     Preheat oven to 180°C. Grease a 4cm deep, 16cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
  2. Step 2
     Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until almost melted. Stir until smooth.
  3. Step 3
     Meanwhile, using electric beaters, cream butter and brown sugar until pale. Add 3 eggs, 1 at a time, mixing until well combined (mixture may curdle slightly). Sift flour, cocoa and baking powder over butter mixture and fold in until almost combined. Add melted chocolate and mix well. Transfer to another bowl.
  4. Step 4
     Rinse beaters and bowl. Beat cream cheese, caster sugar and vanilla until soft and creamy. Add remaining egg and beat for a further 2 minutes. Spread half the chocolate mixture over base of prepared pan. Using half the cheese mixture, drop heaped teaspoons cheese mixture over the top. Cover with remaining chocolate mixture. Dollop over remaining cheese mixture. Using a flat-bladed knife, swirl mixture to create a rippled effect. Bake for 40 minutes or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool in pan. Use paper to lift out slice. Cut into pieces and serve.
     
     
     
     
     
     
     
     
     
     Photo and recipe courtesy from: http://www.taste.com.au/recipes/580/chocolate+cream+cheese+brownies

Chicken Rendang

Ingredients A: (Blend all together)

50gm Onion
50gm Garlic
30gm Ginger
30gm Galangal

Ingredients B:
5 stalks of lemongrass (smashed)
30gm roasted desiccated coconut
50gm blend chilli
2 turmeric leaves (Finely sliced)
500ml coconut milk
500gm chicken
salt and sugar

Methods:

1. Heat the wok and put some oil in it.
2. Pour in all the blended ingredients (A) and add lemongrass as well.
3. Wait till the mixture is well cooked (You can see a little bit of oil merging out from it)
4. Put chicken and desiccated coconut and leave to stand for 10 mins. Keep stirring from time to time to ensure the chicken is cooked. 
5. Add on the coconut milk and turmeric leaves. Leave to stand for 15 mins. Keep stirring from time to time to avoid burning. Put some salt and sugar. 

Kek Gula Hangus

BAHAN-BAHANNYA :

• 1 cawan gula pasir
• 1 cawan air panas
• 2 camca besar mentega
• 1 cawan susu pekat manis
• 1 cawan tepung gandum*
• 2 camca teh soda bicarbonata*(*digaul dan diayak)
• 4 biji telur
• 1/2 camca teh esen vanilla

CARA MEMBUATNYA :

1. Masukkan gula pasir dalam periuk, masak hingga gula cair dan menjadi perang, tuang air panas sedikit demi sedikit hingga habis, kacau rata (berhati2, sebab masa tuang air, gula tadi akan memercik). Masukkan mentega, kacau hingga cair dan sejukkan.
2. Putar telur hingga kembang dan pekat, masukkan susu pekat manis, kacau rata. Masukkan tepung, kacau rata dan akhir sekali masukkan no. 1 dan juga esen vanilla. Gaul rata dan perap adunan 2 - 3 jam.
3. Tuang dalam tin yang telah dilenser dengan mentega dan alas dasar tin (mat guna tin 8 x 6 x 3 inci) dengan aluminium foil, lenser juga aluminium tadi, bakar dalam oven yang telah dipanaskan pada suhu 170C selama 1 jam atau hingga masak, bergantung pada oven masing. Sejukkan sebelum dipotong...

Courtesy from:

http://www.tiffinbiru.com/2009/12/kek-sarang-lebah.html

Eton Mess

Ingredients:

•  6 oz (175 g) golden caster sugar
•  3 large egg whites
•  1 lb (450 g) fresh strawberries, hulled
•  1 rounded tablespoon unrefined icing sugar
•  1 pint (570 ml) double cream
•  Pre-heat the oven to gas mark 2, 300°F (150°C).

Method

1. First, have the caster sugar measured out ready, then place the egg whites in a scrupulously clean bowl and whisk until they form soft peaks that slightly tip over when you lift the whisk. 
2. Next, add the caster sugar, about a tablespoon at a time, and continue to whisk until each tablespoon of sugar has been thoroughly whisked in.
3. Now simply take rounded dessertspoonfuls of the mixture and place them in rows on the lined baking tray. 
4. Place the baking tray in the oven on the centre shelf, turn the heat down to gas mark 1, 275°F (140°C) and leave the meringues there for 1 hour. 
5. After that, turn the oven off and leave the meringues in the oven to dry out overnight, or until the oven is completely cold. 
6. When you're ready to make the pudding, chop half the strawberries and place them in a blender together with the icing sugar. 
7. Whiz the whole lot to a purée, then pass it through a nylon sieve to remove the seeds.
8. Now chop the rest of the strawberries and whip up the double cream to the floppy stage. 
9. All the above can be done in advance, but when you are ready to serve, break up the meringues into roughly 1 inch (2.5 cm) pieces, place them in a large mixing bowl, add the chopped strawberries, then fold the cream in and around them. 
10. After that, gently fold in all but about 2 tablespoons of the purée to give a marbled effect. 
11. Finally, pile the whole lot into a serving dish, spoon the rest of the purée over the surface and serve as soon as possible.

 

Kuih Bakar Pandan

Bahan- Bahan (Ingredients):
1 cawan gula/ 1 cup of sugar
1 cawan jus pandan/ 1 cup of Pandan Juice
2 cawan tepung gandum/ 2 cups of flour
2 1/4 cawan santan (atau 1 tin santan = 450ml) / 2 1/2 cup of coconut milk (450ml)
2 sudu besar mentega/ 2 tbsp Butter
3 biji telor/ 3 eggs
1/2 sudu teh garam/ 1/2 tsp salt
pewarna hijau/ Green colouring
bijan/ Sesame seeds

Cara-Cara (Methods):-

• Campurkan kesemua bahan dan blend sampai sebati/ Mix all the ingredients in the blender and blend them altogether.
• Masukkan 2 sudu teh minyak dalam loyang dan oleskan rata/ put oil in the cake pan.
• Panaskan loyang dalam oven sebentar. Bila minyak telah panas, masukkan adunan tadi/ Heat up the pan in the oven first till the oil gets hot. Put the ingredient in once the pan is hot.
• Taburkan bijan dan bakar pada suhu 180 C sampai kuning/garing (selama 1 jam 15 minit, kalau nak garing lagi guna api atas dlm 5 minit terakhir)/ Sprinkle the sesame seeds on top and bake for an hour and 15 mins with 180C.

Seri Muka

BAHAN LAPISAN BAWAH :

•  300 gram beras pulut  
• 200 ml santan cair 
•  1 helai daun pandan, disimpul 
• 1 camca teh garam  

BAHAN LAPISAN ATAS: 

• 300 ml santan 3 biji telur 
• 4 helai daun pandan, potong kecil 
• 180 gram gula pasir 
• 4 camca teh tepung jagung 
• 2 camca besar + 1 camca teh tepung gandum 
• Beberapa titik pewarna hijau 

 CARA MEMBUATNYA :

• Pulut dicuci, kemudian rendam semalaman atau sekurang2nya 3 jam. 
• Sementara itu alas loyang bulat berukuran 9 inci dengan plastik bersih, sapu sedikit minyak pada plastik tadi. 
•  Toskan pulut dan alih ke dalam loyang, ratakan. 
• Bancuh santan dengan garam dan kacau rata. 
• Tuang ke dalam pulut tadi dan letak daun pandan. 
•  Kukus selama 25 - 30 minit. 
• Keluarkan daun pandan, gemburkan pulut dengan garfu dan tekan pulut tadi hingga padat, guna kan daun pisang untuk menekan permukaan pulut tadi hingga padat.
•  Sambung kukus untuk 10 minit lagi. 
• Sementara itu, untuk lapisan atas, kisar santan dengan daun pandan, kemudian tapis untuk mendapatkan jusnya. 
• Kemudian bancuh dengan semua bahan2 untuk lapisan atas (custard), kacau perlahan dengan whisk hingga gula larut dan tapis ke dalam bekas tahan panas. 
•  Tenggekkan atas air mendidih dan kacau hingga bancuhan kelihatan pekat sedikit. 
• Berhati2 tuang atas pulut tadi, tutup permukaan loyang dengan aluminium foil dan sambung kukus selama 25 minit lagi. 
• Biar kueh betul2 sejuk sebelum dipotong untuk hidangan....Selamat mencuba!!

 

Courtesy from: http://www.tiffinbiru.com/2011/05/kueh-seri-mukadari1001-resipi.html

Red Velvet Cake

Red Velvet Cake Recipe

2 1/2 cups (250 grams) sifted cake flour (I used normal flour)

1/2 teaspoon salt

2 tablespoons (15 grams) cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk – see recipe below

2 tablespoons liquid red food coloring (I added to 4 tablespoon)

1 teaspoon white distilled vinegar

1 teaspoon baking soda

1 tespoon baking powder (I added this too)

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Buttermilk Recipe

Add 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.

Cream Cheese Frosting

250ml whipping cream

200ml cream cheese

1/2 cup confectioner sugar

Mix everything in a big bowl and whip the cream until stiff peaks formed.

Assemble: With a serrated knife, cut each layer in half, horizontally. You will now have four layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Moist Chocolate Cake

A :

1 cup of cooking oil

1 cup of sugar

1 cup evaporated milk

1 cup choco powder

Mix altogether and slow cook in a pot

B :

1 cup of all purpose flour

1 cup of condensed milk 

1 teaspoon soda bicarbonate 

1 teaspoon baking powder

C :

3 eggs 

1 teaspoon vanilla essence (mix together and beat lightly)

Mix all the A,B and C ingredient altogether and steam it for one hour.

Rocky Road

Ingredients

• 125g/4½oz soft unsalted butter
• 500g/10½oz best-quality dark chocolate, broken into pieces
• 3 tbsp golden syrup
• 200g/7¼oz rich tea biscuits
• 100g/3½oz mini marshmallows
  
  
   Jelly babies/ raisins/ dessicated coconut/ Turkish delight
• 2 tsp icing sugar, to dust

Preparation method

1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
6. Refrigerate for about two hours or overnight.
7. 
   To serve, cut into 24 fingers and dust with icing sugar.

Stuffed Mushroom and Blue Cheese Burgers

Ingredients

Knob of butter
2 shallots or 1 small onion, finely chopped
200g mushrooms, sliced

600g lean minced beef
freshly ground black pepper
100g blue cheese (Stilton, Danish blue or Roquefort)
4 burger buns, to serve

Method:

1. Melt the butter in a frying pan and cook the shallots or onion over a medium heat until soft, about 5 minutes.
2. Add the mushrooms and cook until soft and moist of the liquid has evaporated off, about 7-8 minutes.
3. Meanwhile, season the mince with the pepper and shape into 8 thin burgers.
4. Divide the mushroom mixture between 4 of the burgers and top with the crumbled blue cheese.
5. Place the other 4 burgers on top and press around the edges to seal the mixture in.
6. Grill, fry or barbecue about 7-8 minutes each side, taking care when turning them over. Serve on toasted buns with a crisp apple coleslaw or green leaf and apple salad.

Honey Flapjacks

Ingredients 

200g/7¼oz unsalted butter 

200g/7¼oz demerara sugar 

200g/7¼oz honey 

400g/14¼oz porridge oats 

50g/1¾oz nuts, dried fruits or glacé ginger, chopped or desiccated coconut (optional) 

You will also need a 20cm x 30cm (8in x 12in) cake tin, greased

Preparation method 

Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter

 has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if 

using, and mix well. Transfer the oat mixture to the prepared cake tin and spread to about 2cm 

(¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 

180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft 

in the middle. Let cool in the tin, then turn out and cut into squares.

Lemon Squares

Prep time: 20 Minutes
Cooking time: 45 Minutes
Makes 30 pieces

Ingredients:

Base:
125g unsalted butter
75g caster sugar
1 1/4 cups (155g) plain flour, sifted.
icing sugar for dusting.

Topping:
4 eggs, lightly beaten
1 cup (250g) caster sugar
1/2 cup (60ml) lemon juice
1 teaspoon finely grated lemon rind
1/4 cup (30g) plain flour
1/2 teaspoon baking powder

Method:

1) Preheat the oven to moderate 180C. Lightly grease a 20*30 cm slice tin and line with baking paper, leaving the paper hanging over two opposite sides.

2) Cream the butter and sugar with electric beaters until pale and fluffy. Fold in the flour with a metal spoon. Press into the tin and bake for 20mins, or until golden and firm. Cool.

3) Beat the eggs and sugar with electric beaters for 2 minutes or until light and fluffy. Stir in the lemon juice and rind. Sift together the flour and baking powder and gradually whisk into the egg mixture. Pour onto the base. Bake for 25 minutes or until just firm. Cool in the tin and dust with icing sugar.

Pineapple upside down

1/4

Butter/ Margarine

2/3

cup packed brown sugar

9

slices pineapple in juice (from 14-oz can), drained

9

maraschino cherries without stems, if desired

1 1/3

cups Gold Medal® all-purpose flour

1

cup granulated sugar

1/3

cup shortening

1 1/2

teaspoons baking powder

1/2

teaspoon salt

3/4

cup milk

1

egg

• 1Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• 2In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• 3Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Choc Chip Cookies

Bahan A:
150g butter
150g gula ising or kastor (saya guna 125g je)
1 biji kuning telur
1 tsp esen vanila

Bahan B:
*1 cwn choc chip
*1 cwn badam cincang
*2 cwn cornflakes (dihancur kasar)
*Gaul rata

Diayak bersama:
1 1/2 cwn tepung naik sendri
1/2 tsp baking powder
1/2 tsp bikabonat soda
1/2 tsp garam halus

Pukul adunan A hgga kembang (saya guna whisk je)
Masuk telur n esen vanila. pukul rata...
Tuang bahan2 yg diayak.
Masuk bahan B sikit2. gaul rata.
Jemput adunan dgn garfu (saya guna tgn je...ambik dan letak. jgn bentukkan dia. biar mcm tu je.
Bakar dgn suhu 175 darjah Celsius higga masak. agak2 25 minit or lebih.
* ada org suka coklat sikit, so bubuhlah koko powder sikit. saya tak bubuh pun. adunan akan kembang, so jarakkan bila membakar.