Archive for March, 2009

Caramel Pots with Minted Shortbread Sticks

Monday, March 30th, 2009

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No story, got deadlines :(


Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.

Minted Shortbread Sticks

100g icing sugar

200g flour

100g cornflour

250g unsalted butter, softened

1 vanilla pod, seeds removed and reserved

1 sprig mint, chopped

Preheat the oven to 150C. Line a baking tray with baking paper.


Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.

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Caramel Pots

125g caster sugar

2 Tbs water

125ml milk

250ml cream

3 egg yolks


Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.


Beat the egg yolks, until creamy. Gradually pour the hot caramel onto the egg yolks, mixing well.


Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.


Note:

  • Penyajian diserahkan kepada selera masing-masing anggota, misalnya dengan menambahkan fruit puree, buah2an segar, dsb, tergantung dengan daya imajinasinya.

  • Silakan berimprovisasi dengan bentuk shortbread, seperti spiral, curve, dibentuk beraneka rupa.

  • Jika daun mint dan vanilla pod susah didapat, silakan menggunakan bahan pengganti, misalnya essence, flavouring, atau paste.

Resep dalam Bahasa Indonesia

Minted Shortbread Sticks

100g icing sugar

200g tepung terigu

100g maizena

250g mentega tawar, lunakkan (di suhu ruangan)

1 batang vanili, ambil bijinya dan sisihkan

1 batang daun mint, cincang (halus)

Panaskan oven suhu 150C. Alasi loyang dengan baking paper.

Campur icing sugar, semua tepung, mentega, biji vanili dan mint di dalam mangkuk dan aduk rata. Gilas sekitar setebal 1cm. Potong-potong dengan ukuran 2 x 8cm (like fingers). Letakkan ke atas loyang yang sudah dialasi baking paper dan panggang selama 20-25 menit, hingga sedikit kecoklatan (musti diingat, shortbread pada umumnya berwarna pucat). Biarkan dingin dan simpan di dalam wadah kedap udara hingga diperlukan. Untuk 30 potong.


Caramel Pots

125g caster sugar

2 sdM air

125ml susu

250ml krim

3 kuning telur


Kocok dengan whisker gula ke dalam air di atas panci. Hati-hati saat memanaskannya (pakai api kecil saja) dan masak hingga berwarna coklat karamel. Campur susu dan krim di sebuah panci yang lain dan hangatkan, jangan sampai mendidih. Kocok dengan whisker susu ke dalam karamel. Biarkan dingin sejenak.


Kocok kuning telur hingga mengental. Tuangi sedikit demi sedikit dengan karamel panas tadi, aduk rata (pake whisker ngaduknya).


Tuang ke dalam 4 buah ramekin. Panggang di dalam water bath dengan suhu 160C selama 30 menit atau hingga set. Angkat, biarkan dingin, lalu masukkan ke dalam kulkas untuk didingkan lebih lanjut. Untuk 4 porsi.

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Carrot Cake with Cream Cheese Frosting

Saturday, March 7th, 2009

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This particular carrot cake recipe is a bit different. The carrot cake turned out nice. It is such a shame that my cream cheese frosting was a tad too sweet for my taste.

Carrot Cake (from pinch my salt)

2 1/3 cups all-purpose flour
2 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons salt
4 eggs
3 cups grated carrot (about 4 medium/large carrots)
1 1/2 cups canola oil
3/4 cup chopped nuts (walnuts or pecans)

Preheat oven to 180 degrees C. Butter and flour two 9-inch or three 8-inch cake pans.

In a large bowl, sift together first six ingredients. Stir in oil then stir in eggs, one a time. Add carrots and stir until well blended then add nuts. Divide batter between two 9-inch or three 8-inch cake pans and bake in preheated oven, 30-35 minutes for the 8-inch pans or 35-45 minutes for the 9-inch pans. Cakes are done when a toothpick inserted the center comes out clean. Let cakes cool in pans on a wire rack for ten minutes, then remove cakes from pans and let cool completely before frosting.
carrotcake

Cream Cheese Frosting

475 gram packages of cream cheese, softened
113 gram butter, softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted

With an electric mixer, cream together cream cheese and butter until light and fluffy. Add powdered sugar and blend until well combined. Blend in vanilla extract.

carrotcake3

Oh yeah, I should mention that tomorrow is my birthday :) .

I thank God for everything.