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Friday, 9-Jul-2010 12:50
sebulan sudah... miahahaa
salam kembali....

genap sudah sebulan x berupdate 'dapurku' heheee biasalaa tu apa lg kalu bukan sbb 'M' kan asyik dok layan FB manjang sah2laa habuk kt dapur tebai seinci! LOL

ok kali ni nk share resepi2 dessert lak mostly dessert 'omputih' sbb ari2 dok telan air liur tgk rancangan2 food channel tgk mcm2 dessert yg menggiurkan..pikir2 blk sementara masih ada kt sini better kita try & cuba sebanyak mungkin resepi2 depa...janji halal ya. yela once dah blk masia sure susah gila nk dpt bahan2 baking tuk resepi2 camni..kalu ada pun ya ampun!!! tercekik darah tgk rega dia... :head_bang:

note: mostly resepi omputih...malas nak translate c&p je laa erk ngeh3..

Double-Crust Apple Pie
resepi : http://www.countryliving.com//cooking/recipes/

• 2 1/2 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 10 tablespoon(s) cold butter or margarine, cut up
• 6 tablespoon(s) vegetable shortening
• 6 1/2 tablespoon(s) ice water

note: if nk senang beli jek ready made shortcrust pastry kt asda nun hehe murah & sedap ;-)

Apple Filling:
• 2/3 cup(s) sugar
• 1/3 cup(s) cornstarch
• 1/2 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) nutmeg
• 1/4 teaspoon(s) salt
• 3 1/2 pound(s) Granny Smith, Golden Delicious, and/or Braeburn apples, each peeled, cored, and cut into 16 wedges
• 1 tablespoon(s) fresh lemon juice
• 2 tablespoon(s) butter or margarine, cut up
• 1 large egg white, lightly beaten
• 1 teaspoon(s) sugar

1.To prepare pastry: In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time , pulsing after each addition, until large moist crumbs just begin to form.
2.Shape dough into 2 balls, 1 slightly larger. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
3.Meanwhile, preheat oven to 200 degrees C. Place cookie sheet on rack in lower third of preheating oven to bake pie on later. To prepare apple filling: In large bowl, combine sugar with cornstarch, cinnamon, nutmeg, and salt. Add apples and lemon juice, and toss to coat evenly.
4.On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough into 9 1/2-inch deep-dish glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with butter.
5.Roll remaining disk for top crust into 12-inch round. Center round over filling in bottom crust. Trim pastry edge, leaving 1-inch overhang; reserve trimmings. Fold overhang under; bring up over pie-plate rim and pinch to form stand-up edge, then make decorative edge. Brush crust with some egg white. Reroll trimmings. With knife or cookie cutters, cut out apple and/or leaf shapes; arrange on pie. Cut short slashes in round to allow steam to escape during baking. Brush cutouts with egg white, then sprinkle crust and cutouts with sugar.
6.Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife through slits in crust. To prevent over-browning, cover pie loosely with tent of foil after 40 minutes. Cool pie on wire rack 3 hours to serve warm. Or cool completely to serve later.

note: sedap dimakan dgn custard sauce yum2 :>

Lemon Meringue Pie
resepi : http://www.countryliving.com//cooking/recipes/

• 2 1/4 cup(s) all-purpose flour
• 1 1/4 cup(s) sugar - kalu suka kurang manis bole kurangkan qtty gula
• 7 tablespoon(s) sugar
• 1/4 teaspoon(s) salt
• 3/4 cup(s) cold butter, cut into pieces
• 3 tablespoon(s) cold butter
• 1/4 cup(s) vegetable shortening, cold
• 5 tablespoon(s) cornstarch
• 1/2 cup(s) lemon juice
• 1 tablespoon(s) finely grated lemon zest
• 3 large eggs, separated

1.Make the crust: Combine the flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a large bowl. Cut 3/4 cup butter and the shortening into the flour mixture using a pastry blender, 2 knives, or your fingers, until a coarse meal forms. Stir in 4 to 6 tablespoons of iced water until dough is just combined and holds together when pressed. Transfer to a clean surface and gather the dough into a ball and flatten to a disc. Wrap in plastic wrap and chill for 1 hour or up to overnight. (Chilled dough may be frozen for up to 3 months.) Heat oven to 425 degrees F. Roll out the dough to 1/8-inch thick and fit into a 9-inch pie plate. Trim away the excess dough, leaving a 1/2-inch overhang. Fold the edges under and crimp along the rim. Prick the bottom of the dough several times with a fork, line with parchment paper, and fill with beans or pie weights. Bake for 15 minutes. Remove the paper and weights and bake for 15 more minutes. Cool on wire rack.
2.Make the filling: Whisk the cornstarch, 1 1/4 cups sugar, and 1 1/2 cups water together in a medium saucepan. Add the lemon juice, zest, and yolks and cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken -- about 10 minutes. Remove from heat, whisk in the remaining 3 tablespoons butter, and strain into the prepared crust.
3.Make the meringue: Reduce the oven temperature to 350 degrees F. Beat the egg whites to soft peaks. Add 5 tablespoons sugar in a slow, steady stream and continue to beat until the whites have increased to about six times the volume and are glossy and firm. (The whites will make pointy peaks when pulled up with the beaters or whisk.) Spread the meringue over the filling, to touch the crust edge. Bake until the meringue is golden brown -- 10 to 15 minutes. Cool on wire rack.

note : pie ni bole dimakan panas2 tp lemon filling akan cair & x bole dipotong cantik..so kalau nk potongan yg cantik kine tunggu sejuk sepenuhnya ya :-D

Cherry and almond cake
resepi: http://www.sofeminine.co.uk/mag/food/d4247/c104200.html

Ingredients (serves 6):
- 250g cherries
- 125g sugar
- 100g flour
- 80g soft butter
- 80g almond powder
- 2 large eggs
- 1 level teaspoon baking powder
- icing sugar
- 1 tablespoon kirsch - x bubuh
- a few drops of bitter almond extract
- 1 pinch of salt


1. Preheat the oven to 180°C (Gas Mark 6).

2. Mix the butter with the sugar and almond powder. Add the eggs and mix well, then add the flour, baking powder and salt. Add the Kirsch and almond extract. Add the pitted cherries to the mixture. Pour into a round buttered cake tin and cook for 30 to 40 minutes.

3. Leave to cool then remove from the tin and sprinkle with icing sugar.

American blueberry pancakes
resepi: www.bbcgoodfood.com/

• 200g self-raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• knob butter
• 150g pack blueberries
• sunflower oil or a little butter for cooking
• golden or maple syrup

•Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.

•Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

resepi: http://www.channel4.com/food/features/cup-of-tea-and-a-slice-of-cake_p_8.html
Serves 6

50g light muscovado sugar
100g cherries, halved and stoned, plus 100g cherries, stalks left on
150ml Moscato wine - i gantikan dgn grape juice
175g unsalted butter, cubed, plus extra for greasing
175g plain chocolate, broken into pieces
4 eggs, plus 4 egg yolks
75g golden caster sugar
75g plain flour, sieved

1. Put the light muscovado sugar into a pan with 2 tablespoons water. Heat for about 2 minutes, stirring, until the sugar has dissolved and is starting to turn syrupy. Add the halved cherries and cook, gently stirring, for 1 minute. Pour in the grape juice and bring to the boil. Bubble for about 5 minutes to reduce, then add the whole cherries and cook for a further minute. Set aside to cool.

2. Preheat the oven to 190°C/fan170°C/ gas 5. Grease 6 x 8cm cooking rings and place on a baking tray lined with baking paper (you could use greased Yorkshire pudding tins instead).

3. Put the chocolate and butter into a heatproof bowl resting over a pan of simmering water, making sure that the water doesn't touch the bowl. Heat until melted, then stir once and remove the bowl from the pan.

4. Whisk the whole eggs, egg yolks and caster sugar with an electric mixer until very pale, foamy and doubled in volume. Gently fold in the melted chocolate mixture, followed by the flour. Chill for 10 minutes, or until the mixture has firmed up slightly.

5. Divide between the rings or tins and bake for 8-10 minutes, until risen and firm on the outside and squidgy in the centre. Remove the puds from the rings or tins and place each of them on an individual dish. Spoon the cooled sauce over and around each pud to serve.

Cherry clafoutis
resepi: http://www.deliciousmagazine.co.uk/recipes/cherry-clafoutis

500g cherries, stalked but not stoned (c’mon, you have to play cherry stones afterwards!) - i buang ajek bijik tu senang nk mkn nnti hehee
Butter, for greasing
125g flour
50g caster sugar, plus extra to serve
3 eggs
Pinch of salt
400ml milk

1. Arrange the cherries in a generously buttered baking dish, packed as tightly together as possible. Cover them with a batter made from the flour, caster sugar, eggs, salt and milk.
2. Bake at 180°C/fan160°C/gas 4 for about half an hour and check to see if it has set. It may need 5-10 minutes longer. Eat while still warm, dusted with extra sugar. Et voila!

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