Roast Lamb

Ingredients:

• 1 bulb garlic, 3 cloves peeled and crushed, the others left whole
• 1 small bunch fresh rosemary, half the leaves removed and coarsely chopped, half in sprigs
• zest of 1 lemon
• olive oil
• 2 kg quality leg of lamb
• sea salt
• freshly ground black pepper
• 1.5 kg potatoes, peeled and cut in half

For the mint sauce

• 4 tablespoons chopped fresh mint leaves
• 1 teaspoon sugar
• 2 pinches salt
• 1 tablespoon hot water
• 3 tablespoons wine vinegar

Method:

1. Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom. 
2. Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place on the hot bars of the oven above the tray. 
3. Boil the potatoes, simmer for 10 minutes and scuff the edges. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil. Tip the potatoes into the tray and place under the lamb to catch all the lovely juices. 

To make the mint sauce, mix the chopped mint, sugar, salt, hot water and wine vinegar.

1. Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving. Carve and serve with the potatoes and mint sauce.

Courtesy:
http://www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb/

Christmas Cake with Royal Icing

Ingredients

• 1kg mixed dried fruits (any blend of raisins, sultanas, currants, mixed peel, dried cranberries, glacé cherries, chopped dried apricots, dates, dried figs or dried pineapple)
• 150ml sherry, brandy, rum or brewed tea, plus extra for feeding
• zest and juice 2 oranges, 2 lemons or 4 clementines
• 250g pack unsalted butter, softened, plus extra for the tin
• 250g light, soft brown sugar
• 2 tsp vanilla extract
• 4 eggs
• 200g plain flour
• 2 tsp mixed spice
• 100g whole or flaked almonds, chopped hazelnuts, walnuts or brazil nuts (optional)

Method

1. Put your chosen dried fruit mixture into a large bowl with your choice of alcohol or tea, citrus zest and juice. Mix well, cover and leave overnight.
2. Heat oven to 160C/140C fan/gas 3. Butter and double-line a deep cake tin – 20cm round or 18cm square – with enough baking parchment to come about 2.5cm above the top of the tin. Wrap the outside of the tin with a few sheets of newspaper, securing with staples or string.
3. Beat the butter, sugar and vanilla until creamy, then beat in the eggs one by one. Tip in the flour, mixed spice, soaked dried fruit and any liquid from the bowl, plus your chosen nuts, if using. Stir everything together, then scrape into the cake tin. Using the back of your spoon, make a slight dent in the centre of the mixture, then bake for 1½ hrs.
4. Reduce oven to 140C/120C fan/gas 1, loosely cover the top of the cake with a double sheet of foil or baking parchment, and bake for another 45 mins-1 hr or until a skewer poked right to the bottom comes out clean. Cool in the tin, then lift out and wrap in greaseproof paper or baking parchment. Keep in a cake tin with a tight-fitting lid, or wrapped in a large sheet of foil, in a cool, dark place for up to 6 months. Open the cake every week or two to feed by poking with a skewer in several places and dribbling over a little more of your chosen alcohol or tea.

courtesy:

http://www.bbcgoodfood.com/recipes/850633/asyoulikeit-christmas-cake

Royal Icing

Ingredients

 1 lb 2 oz (500 g) icing sugar, sifted

 3 large egg whites

 1 teaspoon glycerine

Method

1. Place the egg whites in a bowl, then stir in the icing sugar, a spoonful at a time, until the icing falls thickly from the spoon. 
2. At this stage, stop adding any more sugar and whisk with an electric whisk for 10 minutes or until the icing stands up in stiff peaks, then stir in the glycerine.

courtesy:

http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/royal-icing.html

Buttery Streusel Blueberry Muffin

Ingredients:

STREUSEL

• 1/2 cup (100g) dark or light brown sugar
• 1/2 cup (67g) pecans or walnuts, chopped
• 1 teaspoon ground cinnamon

MUFFINS

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) light or dark brown sugar
• 2 large eggs, room temperature preferred
• 1/2 cup (120g) yogurt/ sour cream
• 2 teaspoons vanilla extract
• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (60ml) milk (any kind)
• 1 and 1/2 cups (250g) fresh or frozen blueberries (do not thaw)

Directions:

1. Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.
2. Make the streusel: In a small bowl, toss together the brown sugar, nuts, and cinnamon. Set aside.

Make the muffins:

1.  In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. 
2. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. 
3. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
4. In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. 
5. Add the milk, gently whisking until combined and little lumps remain. Fold in the blueberries with a wooden spoon or rubber spatula. Don't worry if the blueberries bleed a little - my batter was purple in some spots; it looks pretty when baked.
6. Layer in 1 Tablespoon of batter, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. You want them overflowing. 
7. Top with more streusel. Bake in batches for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-21 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-26 minutes.
8. Allow to briefly cool before serving. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months.

Courtesy:
http://sallysbakingaddiction.com/2014/05/10/buttery-blueberry-streusel-muffins/

Kuih Cara Manis

BAHAN-BAHANNYA :-)

2 cawan tepung gandum
3 cawan santan kelapa (nak sedap guna yang fresh)
2 biji telur
3 helai daun pandan
Beberapa titik pewarna hijau
Gula pasir secukupnya, sebagai inti
Garam secukup rasa (bagi rasa lemak2 masin)
Sedikit minyak masak, untuk lenser acuan

CARA MEMBUATNYA :-)

1. Daun pandan dicuci, potong kecil dan kisar bersama santan, kemudian tapis. Satukan bersama tepung gandum, pewarna hijau, telur dan kacau rata dengan whisk hingga semua sebati, tambah garam secukup rasa. Kacau dan tapis adunan tadi. Ketepikan sebentar.
2. Panaskan acuan kuih cara (acuan kuih baulu) atas dapur gas, bila panas kecilkan api pada tahap minima. Lenser sedikit minyak masak pada setiap ruang acuan (guna daun pandan yang dilipat, diikat dan diracik hujungnya).
3. Isi adunan tadi dalam bekas bermuncung (kole atau teko) tuang dalam setiap acuan tadi hingga hampir penuh. Letakkan sedikit gula pasir pada setiap kuih (anggaran 1/3 camca teh). Tutup permukaannya acuan dengan tudung periuk. Masak hingga kueh menjadi pucat dan tidak melekat bila disentuh.
4. Berhati2 keluarkan kuih dari acuan dan sejukkan. Oles sedikit minyak setiap kali memasak kuih yang baru. Hidangkan untuk minum petang.... Selamat mencuba..

Courtesy from this blog:

http://resepinannie.blogspot.com/2014/07/kuih-cara-manis.html