Peanut Butter Brownies

Ingredients

• 225g crunchy peanut butter
• 200g bar dark chocolate, broken into pieces
• 280g soft light brown sugar
• 3 medium eggs
• 100g self-raising flour

Method

1. Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. 
2. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. 
3. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.
4. Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. 
5. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
6. Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

http://www.bbcgoodfood.com/recipes/1272634/peanut-butter-brownies

Apam Gula Merah

Bahan A
1/2 cwn gula merah*
1/2 cwn gula pasir*
2 cwn air*
2 helai daun pandan*(* di masak dan sejukkan, tapiskan)

Bahan B
11gm yis mauripan
1/2 cwn air suam
1 sudu kecil gula halus

Bahan C
4 cwn tepung gandum
secubit garam

Cara-Cara

1. Masak bahan2 (A) bertanda* hingga gula larut,tapiskan dan sejukkan.
2. Dalam bekas lain, bancuh bahan B dan biarkan 5 minit atau sehingga berbuih.
3. Satukan bahan C ke dlm mangkuk besar dan masukkan sekali air gula yg telah sejuk tadi.(Kacau guna whisk je hingga sebati)
4. Gaul sebati dan masukkan bahan B tadi. Gaulkan, setelah sebati, tutup dan biarkan perap selama 1 jam.
5. Lenserkan loyang  10x10x3 inci dngn sedikit minyak dan tuangkan adunan ke dlm loyang dan biarkan selama 10 minit. Kukus adunan selama 40 minit
6. Biarkan kuih  betul2 sejuk barulah di potong dngn menggunakan pisau tajam dngn cara spt gergaji kedepan ke belakang supaya kuih tak kelihatan mampat.
7. Sedap di makan bersama kelapa parut putih yg di gaul dngn sedikit garam.

Courtesy: http://yatiememories.blogspot.com/2014/02/apam-kampung-gula-merah.html

Easy Nutella Cupcake

Nutella cupcakes.
You will need:
150g nutella
1 egg
60g self-raising flour

What to do:
Preheat the oven to 180C.
Mix the nutella, egg and flour till thoroughly combined. Divide between 8 cupcake cases – they should be about two-thirds full.
Bake for around 15 minutes, until a toothpick inserted in the centre comes out clean.
Cool on a wire rack.

Courtesy:
http://family-friends-food.com/nutella-cupcakes-3-ingredients/

Fluffy Yummy Pancake

Ingredients

1 1/2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/8 teaspoon freshly ground nutmeg

2 large eggs, at room temperature

1 1/4 cups milk, at room temperature

1/2 teaspoon pure vanilla extract

3 tablespoons unsalted butter, plus more as needed

Easy and yummy pancake recipe. Thanks to
 http://www.foodnetwork.com/recipes/food-network-kitchens/pancakes-recipe.html

Directions

1) In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

In another bowl, beat the eggs and then whisk in the milk and vanilla.

2) Melt the butter in a large cast iron skillet or griddle over medium heat.

3) Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and 

whisk until a thick batter is just formed.

4) Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to 

make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced 

apart. 

5) Cook, until bubbles break the surface of the pancakes, and the undersides are 

golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the 

second side. Serve immediately or transfer to a platter and cover loosely with foil to keep 

warm. 

6) Repeat with the remaining batter, adding more butter to the skillet as needed.

Procedure for adding fruit to pancakes: Once the bubbles break the surface of the 

pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip 

with a spatula and cook for 1 minute more, being careful not to burn toppings.

White Chocolate Cranberry Cookies

Ingredients
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup macadamia nuts, chopped

Directions
Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.

1. With an electric mixer, cream the butter and both sugars together until smooth. 
2. Add the vanilla and egg, mixing well. 
3. Sift together the flour and baking soda. 
4. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. 
5. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.
6.  Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

Recipe courtesy Trisha Yearwood
http://www.foodnetwork.com/recipes/trisha-yearwood/white-chocolate-cranberry-cookies-recipe.html

Muffin Tin Egg Bakes

Courtesy: http://www.bettycrocker.com/recipes/muffin-tin-egg-bakes/b9d3353d-5794-4887-bcf2-bede23541c5c

• Ingredients: 
• 3 tablespoons butter
• 6 eggs
• 2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 slices bread, cut into quarters, or 12 slices baguette French bread
• 1 1/2 cups shredded cheese (1 to 3 kinds)
• 1 1/2 cups cooked diced or crumbled meats (1 to 3 kinds such as bacon, sausage or ham)
• 3 cups cooked vegetables (1 to 5 kinds such as cooked spinach, asparagus, bell peppers, green onions, mushrooms, etc.)

Directions

1. Heat oven to 350°F. Generously grease 12 regular-size muffin cups with the butter.
2. In medium bowl, beat eggs and milk until well blended. Stir in salt and pepper.
3. Arrange bread, cheeses, meats and vegetables in separate bowls.
4. Allow each person to build their own egg bake in muffin cup(s). Start by pressing 1 or 2 bread pieces/slices in each muffin cup then add a total of about 1/4 cup of desired fillings to each cup. When all muffin cups are filled, pour egg mixture over each to cover.
5. Bake 12 to 15 minutes or until set and knife inserted into egg mixture comes out clean

Crepe

Utk kulit :-

50g tepung gandum
1sudu bsr tepung ubi
1biji telur *kacau skit*
2sudu bsr gula halus
3sudu teh butter *dicairkan*
160ml air
40ml susu cair/segar
asen vanila skit
pewarna/perisa ikot taste masing2

Cara2 bancuh adunan kulit:-
Satukan tepung dan ayak gula halus ke dlm mangkuk
Masukkan susu cair & telur, kacau perlahan
Masukkan asen vanila, air kacau guna whisk
Masukkan butter yg dicairkan, kacau, kemudian tapiskan adunan

Cara2 memasak :-
Gunakan kuali non stick pan
Tuang sesenduk kecil dlm kuali
Jgn tebal/nipis sgt
Biarkan seketika hingga masak, xperlu diterbalikkan..

Inti :- Stengah cawan fresh cream/ whipping cream *non diary* pukul hingga kental
Isi durian/filling or ape2 buah yg nak letak

Lontong Sedap

KUAH LODEH

BAHAN-BAHANNYA :-)

• 8 tangkai kacang panjang, hiris serong
• 2 keping tauhu, dipotong kiub (nak goreng sedikit pun boleh, tapi cm tak goreng)
• 50 gram fucuk @ tauhu kering, potong kecil dan rendam hingga lembut
• 1 batang lobak merah saiz sederhana, dipotong seperti anak mancis
• 1 biji sengkuang saiz kecil, dipotong seperti anak mancis
• 3 keping tempe, dipotong kiub
• 1/4 bahagian kobis bulat, dihiris kecil
• 1 biji kentang saiz besar, kupas dan potong seperti anak mancis
• 1200 ml santan cair
• 400 ml pati santan
• Air jika perlu
• 1 cekak soo hoon, kerat pendek
• 2 batang serai, dititik
• 1/2 inci lengkuas, diketuk
• 1 kiub pati ikan bilis
• 3/4 camca teh serbuk kunyit
• Garam dan gula secukup rasa

BAHAN-BAHAN KISAR HALUS :-)
1 biji bawang besar
4 biji bawang putih
3 ulas bawang putih
2 camca besar udang kering, rendam 10 minit dan toskan

BAHAN-BAHAN SAMPINGAN :-)
Nasi impit @ ketupat
Serunding
Sambal tumis @ sambal kacang
Telur rebus, dibelah dua

CARA MEMBUATNYA :-)

• Panaskan sedikit minyak dalam periuk (anggaran 1/4 cawan), tumis serai titik dan lengkuas hingga harum. Masukkan bahan kisar halus dan serbuk kunyit. Kacau rata dan masak hingga terbit minyak, guna api kecil dan kacau selalu.
• Masukkan lobak merah, sengkuang dan kentang. Kacau rata dan tuang santan cair. Biar mendidih. Masukkan kiub ikan bilis, tempe dan fucuk (toskan). Masak hingga semua lembut. Masukkan kacang panjang, tauhu dan kobis. Jika kurang kuah, boleh tambah sedikit air. Biar mendidih.
• Tuang pati santan dan perasakan dengan garam dan gula secukup rasa. Akhir sekali masukkan soo hoon, kacau dan masak dengan api sederhana hingga soo hoon lembut. Rasa dan jika ok boleh matikan api. Boleh hidangkan bersama ketupat/nasi impit, serunding, sambal tumis dan telur rebus....

Kerabu Ikan Bilis

KERABU IKAN BILIS

2 genggam ikan bilis digoreng garing

1/2 biji bawang besar

2 batang serai

2 helai limau purut

sedikit kekacang digoreng

5-6 batang kacang panjang

1 biji cili merah

6-7 biji cili padi

3-4 ulas limau kasturi/limau nipis

bunga kantan (optional)

sedikit gula

Caranya: Kesemua bahan dihiris nipis kecuali ikan bilis dan kacang. Gaulkan semua bahan dan perahkan jus limau dan perasakan dengan sedikit gula. Gaul sebati dan hidang!

Raspberry Muffin

Courtesy: http://sallysbakingaddiction.com/2013/06/11/jumbo-raspberry-chocolate-chip-muffins/

Ingredients:

• 3 cups (375 grams) all-purpose flour (very careful not to overmeasure)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• ¾ cup (150 grams) granulated sugar
• ¼ cup (50 grams) light brown sugar
• 1 cup (240 ml) milk, at room temperature (I prefer buttermilk)
• ½ cup (120 ml) canola/vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 2/3 cup (120 grams) dark chocolate chips, (or semi-sweet)
• 1 and ¼ cup (215 grams) fresh raspberries*
• coarse sugar

Directions:

1. Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside.
2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. *Avoid over-mixing,* which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the chocolate chips, then *very gently to avoid them from leaking their color,* fold in the raspberries.
4. Spoon batter into prepared muffin tins, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.

*For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.

*I strongly recommend using fresh raspberries. If you need to use frozen raspberries, do not thaw them and know that they will inevitably leak their color into the batter.

Yummy Dalca

Courtesy: Dapur Tanpa Sempadan

BAHAN-BAHANNYA:

400 gram daging, hiris dan rebus empuk,
1 biji terung bulat, dadu besar2
8 tangkai kacang panjang, kerat2 pada saiz 1 inci
2 biji kentang, belah 8 setiap biji
1 batang lobak merah, potong berbaji
1/2 cawan kacang dhal, rebus hingga empuk
2 biji cili hijau, belah 2 setiap satu
2 biji cili merah, belah 2 setiap satu
1 biji tomato, belah 8
1 keping asam gelugor
2 camca besar penuh rempah kari daging (mat guna jenama baba's)
700 ml santan cair
200 ml santan pekat
2 camca besar cili kisar
Garam dan gula secukup rasa

BAHAN KISAR HALUS:

1 biji bawang besar
4 biji bawang merah
4 ulas bawang putih
1 inci halia
1/2 inci kunyit hidup
3 biji buah keras
2 keping hirisan lengkuas

BAHAN TUMIS :

1 batang kayu manis
1 kuntum bunga lawang
3 biji buah pelaga
5 kuntum bunga cengkih
2 tangkai daun kari, dilurut
5 biji bawang merah, hiris
2 ulas bawang putih, hiris

CARA MEMBUATNYA :

1) Rempah kari dibancuh bersama bahan kisar halus, kacau rata dan ketepikan. Panaskan minyak dalam periuk, masukkan bahan tumis dan tumis hingga harum, tambah cili kisar dan tumis hingga cili garing. Tuang bancuhan rempah kari, tu tumis hingga terbit minyak, gunakan api perlahan dan kacau selalu.

2) Masukkan kentang dan lobak merah, gaul rata dan masukkan daging bersama air rebusan. Tambah santan cair dan biar mendidih hingga kentang dan lobak lembut. Tambah sayur lain, kacang dhal rebus, asam gelugor dan juga pati santan. Kacau rata.

3) Perasakan dengan garam secukupnya dan sedikit gula. Biar masak sekejap dengan api sederhana. Rasa dan jika ok boleh matikan api...boleh hidangkan..

Soto Ayam

Courtesy: Azie Kitchen

Bahan bahan:

I ekor ayam – potong 4
1 sudu kecil serbuk jintan manis
1 sudu kecil serbuk jintan putih
2 sudu besar serbuk lada putih
Cengkih, bunga lawang, kayu manis, pelaga
1 cawan santan pekat

Bahan Kisar:

5 ulas bawang merah                  
3 ulas bawang putih
1 inci halia
1 inci kunyit hidup
3 batang serai - ketuk

1) Tumis bahan rempah penumis, bahan serbuk dan bahan kisar sehingga wangi. Masukkan air dan masak sehingga mendidih. Masukkan serai dan lada putih.

2) Masukkan ayam dan bila masak, dikeluarkan ayam dan digoreng sehingga kekuningan. Bila sejuk, bolehlah dicarik halus.

Sambal Cili

Segenggam cili padi
1 biji bawang besar
2 ulas bawang putih
Kicap cair
Cuka

Blend segenggam cili padi dan bawang bawang. Masuk air dan masak sekejap.  Masuk kicap cair dan gula.


Bahan  bahan Lain:

Taugeh – celur
Daun sup – hiris
Daun bawang – hiris
Bawang goreng
Soon goreng (jgn cuci, terus digoreng)
Begedil
Mee hoon – celur
Nasi Impit – potong kecil

Begedil

7-9 biji kentang – rebus/goreng
1/2 kilo daging kisar
2 pokok daun sup - mayang halus
Bawang goreng
2 biji telur
Garam

Satukan daging dengan kentang yang telah dilecek. Masukkan telur yang dipukul sedikit. Kepalkan dan salut dengan telur yang dipukul dengan sedikit garam. Goreng sehingga kekuningan.

Kek Pisang Lembap

KEK PISANG LEMBAP YANG MUDAH
Recipe by: Kak An from "PeriukTanah"
Source: Kak Azie from "Azie Kitchen"
Tried by: Nadz @ovenkecil.blogspot.com


Bahan-bahan:

4 biji pisang emas/awak-lecek

(I used 5 biji pisang berangan)

1 cawan gula pasir

1 cawan minyak masak

4 biji telur gred A

11/2 cawan tepung gandum*

1 sudu teh baking powder*

1 sudu teh soda bikarbonat*
(*ayak bersama)

1 sudu besar air limau nipis (I gantikan dengan cuka masakan)

1 sudu teh esen pisang/ esen vanilla


Cara-cara:

Panaskan oven pada suhu 185C api atas bawah.

Sediakan loyang 4 segi. Lenser dengan margerin dan alas kertas minyak.

Kisar gula, telur, minyak di dalam 'blender' hingga putih(3-5 minit).

Tuang ke dalam mangkuk. Masukkan bahan ayak dan kacau rata dengan senduk.

Masukkan pisang, esen dan air limau. Gaul sebati.

Tuang adunan ke dalam loyang. Bakar di dalam oven selama 45 minit atau sehingga kek masak sepenuhnya.

Biskut Mazola

Bahan:

* 4 cawan kacang (dikisar)

* 4 cawan tepung gandum

* 1 1/2 cawan tepung jagung

* 3 cawan gula halus (2 1/2 cawan it's good enough)

* Minyak Mazola (secukupnya untuk uli)

* Telur (untuk disapu)

Cara:

1. Masukkan semua bahan ke dalam mangkuk kecuali minyak masak. Gaul hingga rata.
2. Tuangkan minyak perlahan lahan sambil menguli.
3. Bentuk bulat mengikut saiz yang disukai.
4. Sapu kuning telur diatas dan letak kacang sebagai perhiasan.
5. Bakar dengan oven 200C selama 15-20 minit.

Biskut Nestum

Bahan :
·                     250 gm butter
·                     100 gm kismis (ganti ngan cchip)
·                     2 cawan tepung gandum
·                     1 cawan tepung jagung
·                     3 cawan nestum
·                     1 cawan gula caster
·                     1 biji telur
·                     1 sudu teh esen vanila

Cara membuatnya :
1.             Pukul butter dengan gula hingga putih.
2.             Masukkan telur dan esen vanila... kacau sebati
3.             Masukkan semua tepung dan nestum... masukkan kismis... uli hingga sebati
4.             Bentukkan biskut dan bakar dalam oven selama 15 minit dengan suhu 165'c(ikut oven).

A- Plus Italian Olive Oil Balsamic Bread Dip

Ingredients

Original recipe
makes 4 servings

•  3 large cloves garlic, minced
•  2 tablespoons balsamic vinegar
•  5 tablespoons extra-virgin olive oil
•  1/2 teaspoon crushed red pepper flakes
•  1 teaspoon fresh rosemary, chopped
•  1 pinch salt and black pepper

Directions

Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.

P/S: I omitted garlic, crushed pepper flakes and salt in the first attempt. It tasted great still. 

Lemon Sponge Cake with Lemon Curd

Bahan :

kek sponge:

150g tepong super fine
150g gula kastor
5 biji telor gred A
1 sudu besar ovalette
80ml susu segar
80ml mentega cair
1 sudu kecil serbuk penaik
1 tbs Yellow Emulco

1. Sediakan tin pembakar bulat ukuran 8inci, griskan dasarnya dan lapik dgn kertas baking.
2. Satukan gula, ovalette, tepong, serbuk penaik dan telor dalam mangkuk adunan. 
3. Pukul hingga pekat dan gebu selama 5 minit dengan kelajuan tinggi.( tapi ni terletak kepada kalajuan pengadun)
4. Perlahankan kelajuan dan masukkan susu.
5. Pukul lagi dengan kelajuan tinggi selama 2 minit atau sehingga aduan kek benar2 ringan.
6. Tuangkan mentega cair ke dalam adunan dan gaul dengan senduk/spatula sehingga sebati.
7. Masukkan emulco. Gaul sebati.
8. Tuangkan adunan ke dalam loyang yg berasingan yg dah digris tadi dan bakar selama 1 jam  atau hingga masak pada suhu 180C.
9. Bila dah masak keluarkan dari oven dan telangkupkan kat atas redai kek...lebih kurang 5 minit...bagi mengelakkan kek kita kempis.
10. Keluarkan kek dr loyang dan biarkan kek betul2 sejuk sebelum dihias.

Lemon Curd:
Ingredients
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.


Selain Lemon Curd boleh diletakkan cream cheese and grated cheese topping as an option.

* krim :
1 kotak cream cheese philadelphia (250gm)
2 - 3 sudu besar mentega
1/3 cawan susu pekat manis

~Satukan cream cheese dgn mentega dan putar hingga gebu (tidak berketul)
Masukkan susu pekat dan putar lagi hingga sebati. Ketepikan.

* topping:
keju cheddar secukupnya ~ boleh guna kraft atau brand lain asalkan dlm bentuk ketul/bar

~ parut halus keju cheddar dan ketepikan.

Lemon Sponge Cake with Lemon Curd

Pandan Sponge Cake with Cream Cheese and Grated Cheese Topping

Spicy Lentil Soup with Curry Pinwheel Rolls

Ingredients

2 tbsp curry paste
1 onion, chopped
2 carrots, grated
140g red lentils
1l hot vegetable stock

For the curry pinwheel rolls
500g pack bread mix
1 tbsp curry paste


Method

1. Heat oven to 220C/200C fan/gas 7. For the rolls, make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. 
2. Spread over the curry paste, then roll up, starting with the longest edge, like a roly poly. Cut into 8 slices and transfer to a lightly oiled baking sheet. Bake for 20-25 mins or until golden and cooked through.
3. Meanwhile, make the soup. Fry the curry paste and onion in a large pan for 2 mins until fragrant. Stir in the carrots and lentils and mix to coat in the curry paste. 
4. Cook for 2 mins, then pour in the stock and simmer for 20 mins until the lentils are tender. Whizz with a stick blender until smooth, add some seasoning and serve with the curry pinwheels.

Cappuccino Cake

Ingredients

250g pack butter, softened
250g light soft brown sugar plus 2-3 tbsp
300g self-raising flour
4 eggs, beaten
50g walnuts, toasted and finely chopped (a food processor is easiest), optional
200ml very strong coffee (made fresh or with instant), cooled
For the frosting
500g tub mascarpone
2 tbsp light soft brown sugar
cocoa powder or drinking chocolate to decorate


Method

1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. 
2. Add the fl our and eggs in one go and keep beating until evenly mixed. 
3. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
4. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
5. While the cakes cool, make the frosting. 
6. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. 
7. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. 
8. Decorate with a dusting of cocoa powder or drinking chocolate. If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

Frozen Cranberry Muffin Recipe

Ingredients:

1 cup sugar
1/4 cup butter or margarine, softened
2 eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped

Directions:

Preheat oven to 350ºF.

Mix sugar and butter together in a medium mixing bowl until completely blended. Add eggs one at a time, beating after each addition. Stir together flour, baking powder and salt in a separate medium mixing bowl. Add this alternately with the milk to the butter mixture. Stir in nuts and cranberries. Spoon into 12 paper-lined muffin cups, filling 3/4 full with batter.

Bake 25-30 minutes or until golden brown. Makes 12 muffins.

Lemon Cake

Ingredients

225g unsalted butter, softened

225g caster sugar

4 eggs

finely grated zest 1 lemon

225g self-raising flour

For the drizzle topping

juice 1½ lemons

85g caster sugar

Method

1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. 
2. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
3. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. 
4. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. 
5. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Ikan Sambal Wangi Daun Kesum

Resepi : Kak Ummi Home Sweet Home

Sumber : MaDiHaA a.k.a Ratna

Bahan:-

• 2 ekor ikan selar (atau apa2 ikan pilihan ~ MaDiHaA guna ikan kembong)
• 15 - 20 helai daun kesum - dihiris halus
• 2 - 3 biji limau kasturi - diperah airnya
• 1 sudu besar gula
• garam secukup rasa
• sedikit air (optional)
• 4 sudu besar minyak masak

Bahan Dikisar Kasar/Tumbuk:-

• 4 tangkai cili merah
• 4 biji cili padi (MaDiHaA letak 8 biji)
• 1/2 labu bawang besar (MaDiHaA tambah 1/2 lagi tapi tak kisar cuma dihiris & tumis sekali)
• 2 ulas bawang putih
• 1 cm belacan yg dibakar
• 2 biji buah keras
• 1 cm kunyit hidup
• 1 cm halia
• 1 cm lengkuas

Cara Memasak:-

1. Ikan yang telah dibersihkan, dikelar, dilumur dengan serbuk kunyit dan garam. Goreng 3/4 masak. Angkat dan ketepikan.
2. Panaskan minyak dalam kuali dan tuang bahan kisar/tumbuk tadi. Perlahankan sikit api dan masak hingga naik minyak sambil dikacau sekali. Masukkan sedikit air jika terlalu kering.
3. Masukkan garam dan gula secukup rasa.
4. Masukkan ikan yang digoreng tadi dan gaul balik biar rata dan mesra.
5. Masukkan daun kesum yang dihiris dan jus limau kasturi, gaul rata sekejap. Tutup api dan hidangkan dengan nasi putih panas-panas. Sungguh membuka selera..

Nasi Goreng Daun Kesum

Resepi Nasi Goreng Daun kesum

• 4 mangkuk nasi sejuk ( anggaran 4 org makan )
• 100 g daging ( potong kecil2 )
• 4 ulas bawang putih- ditumbuk
• 2-3 biji bawang merah ( ikut saiz ) – ditumbuk
• 6 biji cili api -ditumbuk
• 1/2 inci belacan – ditumbuk
• 2 biji telur
• sos tiram secukupnya
• 10-15 helai daun kesum – di hiris nipis2
• garam secukupnya

Cara Penyediaan

1. Tumis bahan tumbuk hingga wangi, kemudian masukkan daging dan sos tiram.
2. Masak seketika hingga daging empuk kemudian masukkan nasi sejuk.
3. Kacau rata nasi tadi kemudian sesuiakan rasanya.
4. Last sekali baru masukkan daun kesum, kacau seketuka dan tutup api…

Udang Garing Daun Kesum

Resepi: Chef Kamarul @ Majalah Saji
Dicuba rasa : Ummi @ Home Sweet Home

Bahan:-

• 500 gm udang (sederhana besar)
• Minyak masak untuk menggoreng

Bahan Perap:-

• 1 sudu kecil serbuk cili
• 1 sudu kecil serbuk kari
• 1/2 sudu kecil lada hitam kisar
• 1 sudu besar tepung jagung
• sedikit garam

Bahan Cincang:-

• 6 ulas bawang putih
• 3 cm halia
• 1 tangkai besar daun kesum
• 1 tangkai kecil daun selasih (*akak xda ni)
• 1 tangkai kecil daun kari
• 1 tangkai cili merah

Cara Memasak:-

1. Kelar bahagian belakang udang dan bersihkannya.
2. Gaul udang bersama bahan perapan. (*akak perap 20 minit).
3. Panaskan minyak dan goreng udang sehingga benar-benar garing. Angkat dan toskan.
4. Keluarkan sebahagian minyak dan tinggalkan lebih kurang 3 sudu besar sahaja. Tumiskan bawang putih dan halia sehingga agak garing.
5. Masukkan pula cili merah dan diikuti daun kesum dan daun selasih. Sentiasa kacau supaya tidak hangus.
6. Masukkan semula udang tadi dan gaul rata sebentar. Tutup api dan hidangkan bersama nasi panas....Memang enak seehhh! ^____^

Asam Pedas Melaka

Bahan2:

600 g ikan parang
1 batang serai, dititik
4-5 tangkai daun kesum
2 tangkai bunga kantan
1½ sudu besar asam jawa } campur utk
400 ml air } air asam
300 g kacang bendi – dihiris pangkal
60 ml minyak
 garam secukup rasa

Bahan Kisar:
15-20 tangkai cili kering – direndam
1 cm kiub belacan, dibakar
½ sudu teh jintan manis } disangai & ditumbuk dulu
½ sudu teh jintan putih }
5 biji lada hitam - ditumbuk
5 biji bawang merah
5 ulas bawang putih


Cara membuat:
1. Panaskan minyak, tumis bahan kisar dan serai hingga wangi dan terbit minyak.
2. Kemudian masukkan bendi supaya bendi tidak lembik nanti hendaklah kita tumis sekali
3. Masukkan air asam jawa, ikan , daun kesum dan bunga kantan. Masak hingga mendidih.
4. Bubuh  garam . Kacau sekali-sekala.
5. Bila  ikan sudah masak, angkat dan hidangkan.