Portuguese Tarts

Jamie Oliver..who doesn't know him ? he's laid back with a unique English accent, and he works in the kitchen very quickly.

I've seen him make these Portuguese tarts in a cooking show, along with two other recipes, in just 30 minutes. But, when I tried to make my self, it took me over an hour ........yeah well , I took a picture of everything, step by step ..:)

Portuguese Tarts

(source : Jamie's 30 Minute Meals book)

• plain flour, for dusting
• 1 X 375 gr pre-rolled puff pastry
• ground cinnamon
• 125 gr creme fraiche ( I used thickened cream)
• 1 egg
  
• 1 teaspon vanilla paste or vanilla extract
• 5 tablespoons golden caster sugar ( I used raw sugar)
• 1 orange

Dust clean surface with flour. Unroll the sheet pastry, the cut it in half so you end up with two 20 x 20 cm square of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, roll the pastry into a swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin and use your thumbs to stretch and mould the pastry into the holes (just like a picture) so the bottom is flat and the pastry come up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer) or until lightly golden.

Spoon the creme fraiche into a small bowl, add egg, vanila paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange, mix well.

Take the muffin tin out of the oven, and use a teaspoon to press the puffed pastry back to the sides and make room for the filling. Spoon the creme fraiche mixture into tart cases, and return to top shelf of the oven. Set timer for 8 minutes.

Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 teaspoons of golden caster sugar. Stir and keep a good eyes on it, but remember the caramel can burn badly so don't touch or taste.

Pour some caramel over each tart (they'll still be wobbly, but that's good). Put aside to set.

Gulai Otak

Minggu lalu ke halal butcher ketemu otak segar yg sudah dimasukin container. Ragu ragu untuk mengambil krn sudah tau ini makanan berkolesterol tinggi tp kalo di gulai enaaak.
Akhirnya nekat juga ngambil krn udah lamaa banget gak makan gulai otak.
Sebenarnya paling enak kalo diberi daun mangkokan, atau orang padang bilang daun tapak leman, tp pas ke pasar kemarin enggak ketemu daun itu, dan gak yakin juga di negri kangguru ada daun itu.

Gulai Otak

500 gr otak
750 ml santan
5 lembar daun jeruk
2 lembar daun kunyit
1 batang serai
2 buah asam kandis (aku ga punya, ganti dengan 1 tomat ukuran besar)
5 lembar daun mangkokan (aku ga punya ..pasrah ga tau gantinya)

bumbu dihaluskan
7 biji cabe merah
6 siung bawang merah
4 siung bawang putih
2 cm kunyit
4 cm jahe
2 butir kemiri

1 sdt bumbu kari
1 sdt garam
2 sdm minyak goreng

Cara :

Bersihkan otak dan kukus 10 menit. Angkat.

Tumis bumbu halus sampai harum. Masukan daun jeruk, daun kunyit dan sereh aduk sebentar. Masukan santan, aduk terus biar santan tidak pecah. setelah mendidih masukkan otak. Kecilkan api biar otak masak dan bumbu meresap.
Siap dihidangkan

Oh ya.. setelah ngobrol dengan Tata via FB saya mau coba ikutan event Indonesian Food Party.
Ini untuk post pertama, Insya Allah bulan depan bisa ikutan lagi. Udah coba nulis di catatan mau bikin apa untuk IFB bulan Februari depan yuhuuuu..
We love Indonesian food !

Coffee Twist Bread

Untuk roti ini saya masih menggunakan resep yg sama dengan roti abon yg saya post bbrp waktu lalu.
Olesan kopi yg sengaja saya bikin kental, dari 1 bungkus kopi old town hazelnut ditambah 4 sendok air hangat. Ditambah taburan kacang almond..huhu bener bener kombinasi yg menggoda. Dinikmati dengan segelas kopi hazelnut.... hmm 'a slice from heaven'.. :)
Step pengerjaan bisa dilihat disini

Summer's Fruits

Musim panas dibelahan bumi selatan datang setiap Desember. Suhu panas syukurnya diimbangi dengan buah yg berlimpah dan beraneka ragam. Sepanjang summer ini keinginan untuk mengcapture manisnya buah2an ini begitu menggoda

Plumps salah satu dari family stone fruits, berbiji keras dengan rasa yg manis dan juicy

Roti Abon

Hari ini udah niat banget mau bikin Roti Abon, setelah kemarin menemukan abon di toko Asia. Setelah mengeluarkan butter, gula, telur, tepung, dan kemudian baru sadar kalau tepung roti protein tinggi (bread flour) hanya tinggal 400 gr, nanggung untuk bikin satu adonan, secara kami sekeluarga doyan roti.

Akhirnya baru ingat kalo mbak Hesti bikin roti selalu mencampur tepung roti protein tinggi dengan protein sedang. Yuuup segeralah daku meluncur ke blognya Mbak Hesti. Thanks mbak .. terima kasih juga untuk nice chit chat sore ini...

Roti Abon

Bahan :

• 400 gr tepung roti protein tinggi
• 200 gr tepung protein sedang
• 125 gr gula
• 11 gr ragi instant (1 sachet)
• 2 sdm susu bubuk
• 3 kuning telur
• 1 sdt garam halus
• 75 gr margarin
• 300 ml air (aku cuman pake 275 ml )

• 100 gr abon
• 150 gr mayonaise
• 150 ml susu kental manis

Cara

• Campur semua bahan kering kecuali garam aduk rata
• Masukkan telur dan air aduk hingga benar-benar rata
• Tambahkan margarin dan garam
• Lanjutkan menguleni hingga benar benar kalis
• Tempatkan adonan di dalam wadah besar dan tutup dengan plastik wrap sampai adonan mengembang 2 kali lipat.
• Kempeskan adonan kemudian bagi adonan masing2 50 gr, bentuk bulat memanjang.
• Taruh di loyang yg sudah dialas baking paper. Diamkan kurang lebih 30 menit
• Panas kan oven 180 C.
• Bakar roti kurang lebih 25 menit atau sampai kuning kecoklatan

Penyelesaian :

• Campur mayonaise dengan susu kental manis
• belah roti, jangan sampai putus
• olesi bagian dalam dengan adonan mayonaise.
• olesi bagian atas dengan adonan mayonaise dan taburi dengan abon.

Creamy Mango Pavlova

Pavlova is meringue based dessert named after Russian ballet dancer Anna Pavlova . Its a meringue with crisp crust and soft. The dessert is believed to have been created in honour of the dancer either during or after one hers tours to Australia and New Zealand in the 1920s.
The nationality of its creator has been a source of argument between the two nation for many years, but formal research indicates New Zealand as the probable source.
The dessert is a popular dish an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals (wikipedia).

And today I made a creamy mango pavlova.. its very delicate, crispy crust outside dan chewy inside..:)

Creamy Mango Pavlova

Ingredients

• 4 egg whites
• 1 cup caster sugar
• 1 teaspoon white vinegar
• 2 cups thickened cream
• 2 manggo, sliced thinly

Method

• Beat egg whites in mediun bowl with electric mixer until soft peaks form
• Gradually add sugar, beat until sugar is dissolved
• Fold through white vinegar
• Cut a 25 cm circle of foil or parchment paper, place onto greased baking tray. Spread meringue evenly over parchment paper.
• Bake at 120 c for 1 hour
• Turn oven off, leave door closed allow pavlova to cool in the oven
• Carefully peel awal the parchment paper, place pavlova onto serving dish.
• Pure 1 mango
• Whip cream until firm peaks form, fold in mango. Spread over pavlova
• Decorate with remaining sliced mangoes.