Kelas Kue Kutakatik

Ayo ikut KELAS KUE KUTAKATIK di Club Kembang untuk usia 3-5 tahun, hari Sabtu, 11 Oktober ini jam 3 sore!

Come join KUTAKATIK BAKING CLASS at Cub Kembang for 3-5 year olds, this Saturday, October 11, at 3pm!

Harga termasuk menghias apron yang dibawa pulang dan fasilitas bermain di Club Kembang :))

Skinny Peanut Butter Swirl Brownies

Got the recipe from Echa's Pinterest. You can see the recipe from Sallys Baking Addiction blog. Super fudgy brownies made without white flour, butter or oil!

I'll copy paste it for you...

Ingredients:

• 3/4 cup (185 grams) creamy peanut butter (do not use natural, runny peanut butter or powdered "peanut butter")
• 6 oz. low fat or fat free vanilla greek yogurt
• 1/4 cup (60 ml) skim milk (or almond milk)
• 1 large egg (or 2 egg whites)
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (200 grams) granulated sugar  (see note above in post about substitutions)
• 1/2 cup (64 grams) unsweetened cocoa powder
• 1/2 cup (40 grams) old-fashioned rolled oats

 

Directions:

1. Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
2. Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
3. Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
4. Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled - I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into squares and enjoy!

Simple hearty breakfast

Made this simple hearty breakfast. Just toast 1 whole wheat bread. After that, cut a heart shape in the middle of the bread with a knife. Or you can use cookie cutter if you want to. Make lots of shapes, I bet the kids would love this! Then I put some butter on the pan, then put the bread, and then put the egg into the heart shape. Sprinkle some herbs on top, and just wait until it's cook (to taste). Easy right?

Zucchini pasta with mushroom sauce

Yes, still in the mood for some zucchini pasta! This time I made mushroom sauce. You need zucchini, mushrooms, onion, butter, skim milk, flour, salt, pepper, parmesan and herbs (all to taste).

I used the mandolin to slice the zucchini, it's up to you if you want to peel the skin or not. And it's up to you if you want to have it raw or you can cook it. You can put into the pan on the stove over medium heat, with butter (or olive oil), cook the zucchini strands with garlic, stirring every minute or so, until soft, about 3-5 minutes (drain off liquids if necessary). Remove to a bowl.

Then with the same pan, mix the mushroom slices with onion, salt and pepper.

On the other pan, put skim milk, flour and a bit of butter, salt and pepper. Stir it until it's a bit thick.

After that, just put the mushroom mixture into the cream sauce. Just mix and cook it together.

Then just put the mushroom cream sauce on top of the zucchini (in the bowl) and just mix it with oregano, thyme and parmesan.

Easy right? :))

Zucchini pasta with Tuna

All you need:

1 medium zucchini

butter (to taste)

salt & pepper

tuna

garlic

parmesan

herbs (oregano & thyme)

crushed red pepper

I used the box grater to slice the zucchini, it's up to you if you want to peel the skin or not. In a pan on the stove over medium heat, in butter (or olive oil), cook the zucchini strands with garlic, stirring every minute or so, until soft, about 3-5 minutes (drain off liquids if necessary). Remove to a bowl.

Then with the same pan, mix the tuna, parmesan, salt and pepper until their cooked.

After that, just put the mixture on top of the zucchini (in the bowl) and just mix it with oregano, thyme and crushed red pepper.

Easy peasy right? Cannot wait to try another recipe with zucchini pasta :))

Chicken & mushroom pasta bake (Spaghetti tetrazzini)

Got the recipe from Jamie Oilver's...i'll copy paste it for you...


All you need:

20 g dried porcini mushrooms ( couldn't find porcini at that time...so i used any kind of mushrooms)

olive oil

4 higher-welfare chicken thighs, boned, skinned and cut into bite-sized pieces

sea salt

freshly ground black pepper

2 cloves of garlic, peeled and finely sliced

350 g mixed fresh mushrooms, cleaned and torn

200 ml white wine

320 g dried spaghetti

300 ml single cream

150 g Parmesan cheese, grated

1 sprig of fresh basil, leaves picked


What to do: 

Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving. 

David Rocco's Tiramisu

For last week New Year's eve....we made David Rocco's Tiramisu. It's very simple...let me copy paste it for you....

Ingredients:

5 eggs
5 tablespoons sugar
1 pound fresh mascarpone cream cheese
2 cups espresso
1/3 cup sweet Italian vermouth (we made it with kahlua)
40 Italian Savoiardi lady finger cookies
Bittersweet chocolate, for shaving

Directions:

Separate the yolks from the whites into two different mixing bowls. In the bowl with the yolks, add the sugar, and beat the yolk mixture with an electric mixer, until it reaches a creamy consistency. Add the mascarpone cream cheese and mix until thoroughly combined.

In the other mixing bowl, beat the egg whites until they turn into fluffy white peaks. Carefully fold the egg whites into the creamy yolk mixture.

In another bowl, mix together the espresso and vermouth. Dip the cookies in the coffee mixture for a few seconds, making sure they are wet outside but still somewhat dry in the middle. On the bottom of a 2 quart cake pan or casserole, arrange the dipped cookies in one tightly packed layer. Pour half of the mascarpone cream mixture on top of the cookies, and spread evenly. Add a second layer of soaked lady fingers, then evenly spread the remaining cream on top.

Coat the cake pan in plastic wrap, and leave the tiramisu to rest in the refrigerator for 3 to 4 hours. Sprinkle the tiramisu with chocolate shavings, just before serving.

Enjoy :))

Zucchini Tart

Got the recipe from Martha Stewart's blog. I'll copy paste it for you...

All you need:

1 stick unsalted butter, melted

9 sheets frozen phyllo dough (12 by 17 inches each), thawed

6 large eggs, lightly beaten

3/4 cup heavy cream

3/4 cup whole milk

1/2 cup finely grated Parmesan cheese (1 1/2 ounces)

1/3 cup fresh basil, cut into strips

Coarse salt and freshly ground pepper

1 medium zucchini (about 8 ounces), very thinly sliced lengthwise (preferably on a mandoline)

What to do:

 

- Preheat oven to 425 degrees, and place an inverted baking sheet on the middle rack. Brush a 10-by-15-inch rimmed baking sheet with butter.

- Brush 1 phyllo sheet with butter, and fit into baking sheet, leaving a 1-inch overhang. (Keep remaining phyllo covered with plastic wrap as you work.) Top with a second phyllo sheet in a slightly different position, and brush with butter. Repeat with remaining phyllo and butter, creating a crust with a 1-inch overhang on all sides. Fold edges under to double the thickness. (Don't worry if some pieces crack along the edge.)

- Whisk together eggs, cream, milk, cheese, basil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

- Crumple 6 layers of foil into a rectangle the size of the tart, and fit into crust. Bake crust, set on inverted sheet, until edges are golden, 7 to 8 minutes. Remove foil. Bake until surface is golden, 4 to 5 minutes. Transfer crust to a wire rack, leaving inverted sheet in oven.

- Immediately pour custard carefully into crust (do not overfill). Arrange zucchini over top, slightly overlapping. Bake on inverted sheet until custard is set in center, 20 to 22 minutes. Immediately slide tart onto wire rack, lifting from 1 end using a large, wide spatula. Let cool for 10 minutes before serving.

 Go have a try :))

Homemade Peanut Butter Cups

Easy peasy! Got the recipe from this site. I'll copy paste it for you...

What you need:

• 16 oz semisweet chocolate, chopped
• 1/2 cup creamy natural peanut butter
• 2 tbsp butter, softened
• 1.75 oz confectioner's sugar (1/4 cup+2 tbsp), sifted

 How to make:

• Line a standard 12 cup muffin tin with paper cupcake liners.
• Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the more dangerous, but easier/lazier method). I opt for the latter. If you don't know how to melt chocolate this way, read my Explanation of Chocolate Behavior article.

• Distribute the melted chocolate into the 12 muffin tins (I use a cookie scoop to portion the chocolate), only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.

• In the meantime, whip the peanut butter, butter, and confectioner's sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.

• Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter (because it was just in the freezer) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
• You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!

Makes 12-18 peanut butter cups (depends on how thick you make the layers)

I made this for my Papa's birthday cake and my mom made the chocolate cake with peanut butter too, since he loves Peanut butter :))

I'm a fan of Reese's chocolate, that's why I tried this recipe. It's not exactly the same as Reese's, but pretty close though....so hey, since we don't have Reese's here in Jakarta, might as well make some :)) 


 

Flourless Chocolate Espresso Cake

Got the recipe from Martha Stewart's. Okay it's long weekend and I ate a lot since friday, this is a good one to end this long weekend hehehe. Let me copy paste it for you...

You need:

• 3 tablespoons unsalted butter, plus more for cake pan
• 6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
• 6 large eggs, separated, room temperature
• 1 cup sugar, divided
• 3 tablespoons instant-espresso powder
• 1/4 teaspoon coarse salt
• 1 tablespoon pure vanilla extract
• Chocolate Glaze 

Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water. 

Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more. 

In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve glaze alongside cake.

For the glaze:

• 3 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
• 1 1/2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 1/3 cup heavy cream
• 1/3 cup sugar
• 1 tablespoon instant-espresso powder
• 1/4 teaspoon coarse salt

Combine chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.

I got some mint choco oreo ice cream from Baskin Robin at home, eat with that too....nyummm!

Go have a try :)) 

 

Nutella Mug Cake

Super easy!

Mix everything in one mug and then put the mug into the microwave for 2 - 3 minutes...

Serve it warm with vanilla ice cream....nyummyyy :))

Lime Yogurt Cake

Got the recipe from Smitten Kitchen. They used blackberry sauce, but we couldn't find blackberry here. So we eat with jams instead. And it's still good!

Let me copy paste it for you...

1 cup whole milk plain unsweetened yogurt (this is the ideal; however, I had success with 2% Greek yogurt). *We used greek yogurt.
1/3 cup vegetable oil (olive oil works as well, for a slightly different flavor profile)
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Preheat the oven. Grease the sides of a 9-inch round cake pan or springform pan with oil (I used a butter and flour spray out of habit, which works as well) and line the bottom with parchment paper if the pan is not springform.

In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.

Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.

The cake itself it's kinda light, go have a try :))

 

Penne Frittata with Basil and Ricotta

It's weekend! And raining also, might as well just cook at home :) Got this recipe from Martha Stewart's  website again. It's simple, let me copy paste it for you...

All you need...

• 6 large eggs
• 1/2 cup whole milk
• 1/2 cup fresh ricotta cheese
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 3 cups cooked and drained penne rigate pasta (from 7 ounces dry)
• 1/4 cup chopped fresh basil
• 1 tablespoon extra-virgin olive oil
• Garnish: fresh basil

Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, salt, and pepper. Stir in cooked pasta and chopped basil.

Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.

For me, the taste is so so, because i prefer a cheesy one hehe. I guess next time we can change ricotta with cheddar. And instead of penne...we can put salmon or mushrooms...or bacon into the mixture.

Go have a try :))

 

One Pan Pasta

Got this recipe from Martha Stewart's website, let me copy paste it for you...

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red-pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Season to taste with salt and pepper, herbs...and garnish with basil. Serve with oil and Parmesan.

 It's easy and light :)

Pear Bacon Arugula

Arugula

Bacon

Pear

Olive Oil

Vinegar

Honey

:)

Flaky Salmon with Arugula & Angel Hair

All you need: angel air pasta, salmon, ricotta, parmesan, arugula, herbs (oregano, thyme), salt & pepper, olive oil and grated lemon

Cook pasta in a large saucepan of boiling, salted water, until tender. Drain. Return to pan. Meanwhile, heat 2 teaspoons oil in a frying pan over medium heat. Cook salmon for 2 to 3 minutes each side or until just cooked through. Transfer to a plate. Using a fork, flake salmon, mix it with ricotta, parmesan, herbs, salt and pepper. Mix the salmon mixture with angel hair in big bowl and the arugula too.

As simple as that :)

Colorful Fruit Salad

Loving ths colorful fruit salad....you just need some melons, watermelons, oranges, walnuts, feta cheese and olive oil :))

For the love of food

Craving for some good egg benedict and all day breakfast?...you can always go to Wild Honey. They have 2 places, one at Scotts Road and the other one at Mandarin Gallery.

And to have some good quiche and pastries...go to PAUL at Takashimaya Shoping Centre, They're going to open a branch here in Jakarta.

To have good food and good view...go to Dempsey House/Barrack Cafe at Dempsey Hill...

To have good burgers and beers...go to Brewerkz at Clark Quay...

And nothing beats the hawker street's food too...

:))

For the love of Coffee & Pastries

I fell in love with these places...

Tiong Bahru Bakery, at 56 Eng Hoon Street #01-70. 160056 Singapore. They have nice pastries. I love the place, small, intimate and smells good :))

I love the almond croissant :))

...and Chye Seng Huat Hardware at 150 Tyrwhitt Road, Singapore 207563..

I love the old building...good coffe also...

I love this Pecan cheese tart

Go try it :))

Pasta with boiled chicken and rockets

For the love of pasta and it's Sunday. Boiled some pasta and chicken. After finished, mix it with olive oil, herbs (oregano, thyme), parmesan and rocket leaves. Easy peasy and nyummy :))