From: Cook’s Library – Baking, 2003, pg: 35

I basically followed the posted recipe, except changing the filling as below:
Spinach fillings (inspired by Mbak Rieke @ sexychef)
4-6 shallots, sliced
1-2 garlic, sliced
spinach (amount to your liking)
2 eggs, beaten
1 cup of milk
cheddar cheese, grated (amount to your liking)
sugar and pepper to taste

methods: Stir fry onions until they turn translucent. Add in the spinach. Turn off heat and grate cheese over the spinach mixture. Let it cool. In another bowl, combine two eggs with a cup of milk. Transfer the egg mixture onto the spinach mixture just before you pour it onto your pie; it is the intention that the eggs are still raw at this point.

These pretty lattice pies are equally delicious served hot or cold. They make a good picnic food served with salad.
Ingredients:
2 Tbsp butter, for greasing
250 g fresh ready-made puff pastry
50 g ham, chopped finely
125 g full-fat soft cheese
2 Tbsp snipped fresh chives
1 egg, beaten
35 g freshly grated parmesan cheese
Pepper

Methods:
Grease 2 baking trays with the butter
Roll out the pastry thinly on a lightly floured work surface and cut out 12 rectangles, each measuring 15 x 5 cm/6 x 2 inches. Place the rectangles on the prepared baking trays and leave to chill in the refrigerator for about 30 minutes.
Meanwhile, mix the ham, soft cheese and chives together in a small bowl. Season with pepper to taste, then spread the mixture along the centre of 6 of the rectangles, leaving 2.5 cm/1 inch border around each one.
To make lattice pattern, fold the remaining rectangles lengthways, then, leaving a 2.5 cm/1 inch border, cut vertical lines across the folded edge.
Unfold the latticed rectangles and place them over the rectangles topped with the ham and cheese mixture. Seal the pastry edges well and sprinkle with Parmesan cheese. Bake in preheated oven, 180oC/350oF/Gas Mark 4, for 15-20 minutes. Serve hot or cold.

Cook’s tip:
These pies can be made in advance, then frozen uncooked and baked fresh when required.

I dont think I can eat more than one of these goodies in one day. They are so dang sweet. I did not deviate much from the original recipe, except fiddling around the number of eggs needed. I dont like having leftover egg whites. So, for the mud cake, I used 1 whole egg and 1 egg yolk; for the cookies, I used 1 egg white and 1 whole egg. Everything turned out fine..

Source: The AWW: Cupcakes, Cheesecakes, Cookies. 2008

Makes 24.

250g butter, softened

330g firmly packed brown sugar

2 eggs

450g plain flour

75g self-raising flour

50g cocoa powder

2 Tbs cocoa powder, extra

Chocolate Mud Cake

150g butter, chopped

100g dark eating chocolate, chopped coarsely

220g caster sugar

125ml water

2 Tbs coffee liqueur

150 gr plain flour

2 tbs cocoa powder

2 egg yolks

Combine butter, chocolate, sugar the water and liqueur in small saucepan. Stir over low heat until smooth. Place mixture in medium bowl; cool 10 minutes. Whisk in sifted flour and cocoa, then egg yolks. Divide mixture among pans. Bake about 25 minutes. Cool cake in pans. Using 6.5cm round cutter, cut 12 rounds from each cake.

Chocolate Ganache

80ml cream

200g dark eating chocolate, chopped coarselyBring cream to a boil in small

saucepan; remove from heat. Add chocolate; stir until smooth.

Refrigerate until spreadable..

1. Preheat oven to 170C/150C fan-forced. Grease two 20cm x 30cm lamington pans; line with a strip of baking paper, extending paper 2cm above edges of pans.

2. Make chocolate mud cake.

3. Make chocolate ganache.

4. Beat butter, sugar and eggs in small bowl with electric mixer until combined. Transfer mixture to large bowl; stir in sifted flours and cocoa, in two batches. Knead dough on floured surface until smooth; divide in half, roll each portion between sheets of baking paper until 5mm thick. cover; refrigerate 30 minutes.

5. Preheat the oven to 180C/160C fan-forced. Grease oven trays; line with baking paper.

6. Using 6.5mm round cutter, cut 48 rounds from dough. Place about 3cm apart on oven trays. Bake about 12 minutes. Cool on wire racks.

7. Spread ganache onto underside of cookies; sandwich a mud cake round between two cookies.

8. using heart template, dust cookies with extra cocoa.

taste-o-meter: 7/10
makes: 6 souffles (if using ramekins)

This was a dish that I have never eaten nor I know how to pronounce :). I really wanted to say something about this challenge and make a good story out of it. But, I really cant. All I can think of ,right now, is my thesis. How I have been working hard on it; how the deadline is dangerously approaching; or how the professors gonna interpret my results. On top of that, I also need to think about sending my things back home, return the apartment, face the possibility of being homeless in October.

Ok, Let’s just stop the rambling. I am still in good spirit. I just need to keep trucking and keep spending those long hours in the lab.

Onto the challenge, It was not that hard to make these souffles. As the name points out, they tasted very cheesy. I added a couple of finely-chopped broccoli florets, which gave a nice break from the whole cheesy theme. Here’s the recipe for these souffles.

I just realized I forgot to make the step-by-step pictures. I’m sorry KBB admin.

(Broccoli) Cheese Souffles

Sumber: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

Ingredients/Bahan-bahan:

* 100g unsalted butter / mentega tawar
* ½ cup plain (all-purpose) flour / tepung terigu
* 300ml milk / susu
* 1 cup grated cheddar / cheddar parut
* 2 Tbs / sdM freshly grated parmesan / parmesan parut
* ½ tsp Dijon mustard / mustard Dijon
* pinch / sejumput cayenne pepper
* 4 eggs / telur, separated / pisahkan
* I added a couple of finely chopped broccoli florets

Directions/Cara Pembuatan:

Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.
Panaskan oven suhu 190C (375F, Gas Mark 5). Minyaki/olesi mentega dan taburkan tepung loyang souffle dengan kapasitas ½ cup sebanyak 6 buah.

Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.
Lelehkan mentega di panci kecil dengan api kecil. Tambahkan tepung lalu masak sambil diaduk-aduk selama 1 menit. Tambahkan susu sedikit demi sedikit dan whisk terus menerus dengan api sedang hingga adonan lembut, mengental dan mendidih. Biarkan dingin sejenak selama 5 menit.

Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.
Pindahkan adonan ke dalam mangkuk dan masukkan keju cheddar, parmesan, mustard dan cayenne pepper. Aduk rata.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well.
Kocok ringan kuning telur dan masukkan ke dalam adonan keju. Aduk rata.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.
Kocok putih telur menggunakan electric mixer hingga mencapai firm peak. Masukkan seperempat adonan putih telur ke dalam adonan keju untuk sedikit ‘melemaskan’ adonan, lalu masukkan sisanya perlahan.

Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don’t be tempted to open the oven until the souffles have risen. Serve immediately.
Sendokkan adonan ke dalam loyang yang sudah disiapkan lalu panggang selama 20-25 menit, atau hingga mengembang naik dan kecoklatan. Jangan tergoda untuk membuka oven sebelum souffles betul-betul sudah mengembang/naik. Hidangkan segera.