Feast On Good

Feast On Good ..."gathers people from across industries to engage each other in creating world-shaking change. Through programs, events, and public initiatives addressing social innovation, they foster a community of entrepreneurs, radicals, doers and thinkers who are revolutionizing the way things work for the betterment of humanity. One day each year, thousands of people around the globe come together at 7:00pm local time to answer one question over dinner..."

Last friday, myself and my good friend Echa (from Yayasan Usaha Mulia) got the privilege to join these ladies...Sumegha, Mansi, Nicola, Dian & Ibu Lina (from Sahabat Anak) and Ibu Sanny (from Majalah Kuark)...to talk about "How to encourage kids to stay in school".

We came together, had a good discussion over dinner and went home with two solid plans of action. We'll start to implement these ideas soon. If you have any more ideas and want to be a part of this effort, come join us. Doesn't matter what's your background or where you are in the world.

Kutakatik Art Craft Class :)

My art and craft class with my sister.

We're opening our regular classes again. Let's have fun!
Also, there will be new classes too :))

More info, email us: kutakatikartcraft@gmail.com

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 :)) 

 

Andrew Solomon: Love, no matter what

One of my favorite from TEDtalks, a beautifuuullll reminder for parents...but come to think of it...for all of us too...

Love this :))

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 :))

Since 5th grade :)

A fine saturday lunch with Esti & Bita. Since 5th grade....and more to come. Love you ladies :))

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 :))