By: Mama FaMi

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Sunday, 16-Aug-2009 02:10 Email | Share | | Bookmark
CHOCOLATE n ORANGE MARBLE CAKE

 
 
 
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I am sure all of you have heard this saying... WINNING IS NOT EVERYTHING.... To me, it means something... Winning gives me satisfaction....do I sound so selfish? Well, that's the truth. But if I were to win, I want to win it fair and square. No cheatings...boleh percaya ke? Hihihi...

Argued with a good friend of mine about the color of this fine granulated sugar from Giant...haha ...mama dengan kawan dia dah tak de kerja lainlah tu... pasal peket gula pun nak bertekak! Muahaha... tak de la, saja mengisi masa lapang....tak gitu, my fren?..... Both of us just can't agree with the colors. I had my own explanation and she had hers. To end this 'arguement'. I've created a poll on the right top corner of MY BLOG. So to all, if it's not that much to ask, I hope you'll take a few seconds of your precious time to cast a vote. Not that there'll be a winner or what, just plain satisfaction to both of us. The poll will be up till this Thursday, approximately a week.

To those who cast a vote (or more) : WE THANK YOU VERY MUCH..
To my opponent, you know who you are.... (muahaha...macam buat pilihanraya pulak!) : ALL THE BEST!


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Came across this cake when I accidently landed in this lovely blog called goodtoknow . Fell in love with the look of their Chocolate and Orange Marble Cake and decided to give it a try except, I didn't do the icing which makes my cake looks less scrumptious. But all the same, it's nice.... My thanks to GoodToKnow for sharing this recipe with us.... Allow me to copy and paste the recipe here so that many others can give it a try... thanks...



CHOCOLATE n ORANGE MARBLE CAKE
Serves: 8
Prep and cooking time: 1 hour 20 mins

175g (6oz) caster sugar
175g (6oz) unsalted butter, softened
175g (6oz) self-raising flour
1tsp baking powder
3 large eggs, beaten
1tbsp fresh orange juice
2tsp finely grated orange rind
1tbsp cocoa powder blended with 2tbsp hot water

For the icing :
100g (4oz) plain chocolate
15g (½ oz) butter
1tbsp golden syrup
Strips of orange rind, for decoration

1. Put the sugar, butter, flour, baking powder and eggs in a bowl. Beat with an electric whisk for 3 to 4 mins until pale and creamy.
2. Transfer half the mixture into a second bowl. Into this mixture, fold the orange juice and rind. Fold the cocoa into the first bowl.
3. Spoon the two mixtures randomly into a greased, lined 18 x 25cm (7 x 10in) cake tin. Draw a knife through the mixture to create the marble effect.
4. Bake at 180°C (350°F, gas mark 4) for 35 to 40 mins until firm. Remove from the oven and leave to cool in the tin for 5 mins, then turn out and cool completely on a wire rack.
5. For the icing, place the chocolate, butter and syrup in a bowl over a pan of simmering water and leave until melted. Remove from the heat, stir until smooth and leave to thicken.
6. Spread over the cake. Cut into 8 slices and decorate with orange rind.






Wednesday, 12-Aug-2009 05:37 Email | Share | | Bookmark
ORANGE BUTTER CAKE (Mamazieza)

 
 


ORANGE BUTTER CAKE
Source : MamaZieza

Ingredients :

300 g butter
300 g sugar
5 eggs (use 5 yolks and 4 eggwhites only)
320 g flour
1 teaspoon baking powder
2 tablespoons fresh orange juice
2 tablespoons sunquick (optional)
1 teaspoon orange paste
a drop of lemon yellow colloring

Method :

1. Sift flour and baking powder. Set aside.
2. Beat butter and sugar till light and fluffy.
3. Add in eggs, one at a time. Add coloring. Continue beating.
4. Fold in sifted flour and lastly the fresh orange juice, sunquick and orange paste.
5. Pour into the prepared baking tin, lined with greaseproof paper.
6. Bake in a preheated oven at 180 C for 40 - 45 minutes.






Friday, 7-Aug-2009 02:12 Email | Share | | Bookmark
CAKE LAYER DANISH

 
 

CAKE LAYER DANISH
Source : DIY Home Bread by Chef Khoo See Yew

Ingredients for CAKE :

(A)
2 nos eggs
50g castor sugar
5g ovallette

(B)
55g multi purpose flour
1/2 teaspoon baking powder

(C)
20g water
1/4 teaspoon pandan essence
30g melted butter

Method :

1. Whisk A till fluffy. Add in B. Continue whisking till light and fluffy.
2. Add in water and melted butter.
3. Pour onto (11" x 11") greased baking tray (or lined with greaseproof paper).
4. Bake in a preheated oven at 180 for 15 minutes.

Ingredients for PASTRY:

*175g high protein flour
*75g medium protein flour
7.5g milk powder
1/4 teaspoon bread improver
30g sugar
1/4 teaspoon salt
25g egg
100g cold water
7.5g instant yeast
25g butter
125g pastry margarine/croissant butter (divide into 3 portions)
(* Note : I just used multi purpose flour)

Method (using bread maker) :

1. Pour the cold water into the Bread Maker pan.
2. Add the flour, milk powder, bread improver, sugar, salt, egg and instant yeast.
3. Set the setting to BASIC DOUGH and let the BM does it's job. After 5 minutes or after the ingredients are well incorporated, add in butter and continue kneading until a soft and smooth dough is formed. Leave for at least 30 minutes.
4. Roll the dough flat, about 1 cm into rectangle shape. Spread 1 portion of pastry margarine onto 2/3 of the pastry, leaving a border.
5. Fold the bottom third of the pastry over the middle third and the top third over that.
6. Chill the pastry for 30 minutes and repeat steps 4 and 5 twice.

FILLING

Red bean paste

Method : CAKE BREAD

1. Cut cake into 4 pieces. Each (5"x5"). Spread a layer of red bean paste on top. Arrange alternately.
2. Roll the dough into (35 x 20)cm, brush with butter, wrap in cake layers. Slash pattern.
3. Leave to prove double in size. Brush egg wash. Sprinkle almond nibes.
4. Bake in a preheated oven at 180 C for 25 to 30 minutes or till golden brown.








Thursday, 6-Aug-2009 08:49 Email | Share | | Bookmark
BEEF DALCHA

 


BEEF DALCA
Source : Kak Liza

Ingredients A :

600g topside beef
1/2 cup dhal ~ boil till soft
4 cups coconut milk (from 1/2 coconut)
3 tablespoons beef curry powder
1 tablespoon ghee (I used butter)
3 tablespoons cooking oil
salt to taste

Ingredients B : Cut to small pieces

3 potatoes
5 pieces long beans
1 carrot
4 green chillies
2 tomatoes
1 onion
2 round brinjals

Ingredients C :

4 shallots ~ sliced
2 cloves garlic ~ sliced
3 cm ginger ~ sliced
2 cm cinnamon stick
3 star anise
5 cloves
3 cardamons
3 stalks curry leaves

Method :

1. Marinate beef with beef curry for at least 1 hour.
2. Heat cooking oil and ghee/butter in a pot. Add in C and saute till fragrant.
3. Add in the marinated beef and stir well.
4. Add in enough water and leave the beef to cook.
5. Once the beef is tender, add in the coconut milk, dhall, the vegetables and salt to taste.
6. When the vegetables are soft, remove from heat.




Tuesday, 28-Jul-2009 14:33 Email | Share | | Bookmark
NASI BUKHARI

 
At the moment, hubby had imposed a new rule on me. I have to log off by 10.30pm and go to bed! Thanks to my culprit BP that's been showing odd readings lately! Before this, I had made that '10.30pm bedtime' rule for Syahmi, but now, I have to follow the same rules and regulations! Hahaha... maybe the idiom...What goes around comes around...is true after all... hahahaha... serves me right!

Let me just post the entry before my curfew time is up! I've tried two recipes today, for lunch but will only post one first for the time being. Thanks to Kak Liza for promoting her Nasi Bukhari the previous day. But I didn't follow her method. Instead I used Kak Noha's simple method of cooking other than plain rice. I love Kak Noha's way as it leaves very little crust. Thanks to Kak Liza for promoting and thanks to Kak Noha for the lovely method.



NASI BUKHARI

Ingredients
:

2 cups Basmathi rice ~ washed
Enough water
Salt to taste
Topside beef ~ sliced thinly and boil till soft
3 shallots ~ sliced
2 garlic ~ sliced
1/2 inch ginger ~ sliced thinly
1 big fresh tomato ~ puréed
2 tablespoons Bukhari powder (I used Faiza)
Cooking oil
1 tablespoon butter

Method :

1. Prepare the rice like how you prepare your plain rice.
2. In a wok, heat cooking oil and add in the butter. When the butter melts, add in all the sliced shallots, garlic and ginger. Sauté until fragrant.
3. Add Bukhari Powder and tomato puree, sauté until it turns oily
4. Add in the water or beef broth. Bring to boil and salt to taste.
5. Pour into the rice when the water starts to bubble.
6. Stir and add in the beef. Let it cook.
7. Serve with pickles and salad.




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