Lemon Sponge PUDDING

Resep ini bisa jadi salah satu alternatif yg bisa dicoba kalo punya kelebihan putih telur. Kebetulan weekend kemaren sy bikin 2 resep puding coklat saus mocca ujung2nya nyisain putih telur dari 6 telur. Sebenarnya sy menghindari bgt resep2 yg 'menyisakan' sebagian dari telur2 itu. Tapi akhirnya tak berdaya u/ bikin puding coklat itu.
Balik ke Lemon Puding ini... mmm texture-nya spongy, lembut bgt. Rasanya...asem2, dingin2 segeer. Semalem sy jadiin dessert stelah dinner ikan balado. Aaah nikmattt bener.
Bikinnya sangat gampang, tapi please... baca tips di bawah resep.
Source: Primarasa, edisi khusus 'Puding'.

1 jeruk lemon atau 2-3 jeruk nipis
1 sdm kulit jeruk lemon parut
2 bungkus (@7gr) agar2 bubuk putih
600 ml air
150 gr gula pasir
2-3 tetes pewarna kuning lemon
150 ml putih telur

Saus:
2 kuning telur, kocok
2 sdt tepung maizena
500 ml susu cair
100 gr gula pasir
1 sdm rum

1. Peras jeruk lemon/nipis, ambil airnya sebanyak 6 sdm (90ml).
Parut kulit jeruk sebanyak 1 sdm. Sisihkan.
2. Didihkan agar2 bersama air dan gula. Masukkan air jeruk, kulit jeruk dan pewarna kuning. Aduk perlahan di atas api kecil, angkat. Sisihkan sampai hangat.
3. Kocok putih telur sampai kaku. Masukkan adonan agar2 ke dalam putih telur, aduk terus sampai adonan hampir dingin.
4. Siapkan loyang volume 1200 ml. Perciki dgn sedikit air matang. tuang adonan ke dalam loyang, dinginkan sampai mengeras. Keluarkan puding dari loyang potong2, hidangkan dgn saus.
5. Saus: Aduku kuning telur bersama tepung maizena sampai rata. Tuangin 100 ml susu, aduk. masak sisa susu dgn gula pasir sampai mendidih dan gula larut, lalu kecilkan apinya. Masukkan adonan telur ke dalamnya, aduk terus sampai rata dan mengental, angkat. Aduk2 hingga dingin, masukkan rum, aduk rata.

Tips: Untuk menghindari terjadinya lapisan yg memisah (terbentuk 2 layer, satu layer padat satunya lagi foamy~tdk kokoh dan gampang hancur)...
Pada tahap 3, masukkan adonan agar2 secara bertahap, biarkan mixer terus muter (dgn kecepatan rendah sampai adonan hampir dingin (tdk mengeras, tapi jg tdk hangat), baru kemudian dia tuang ke loyang dan masukkin kulkas.
Tahap ini sedikit agak lama, jadi sabaar aja demi 'perfect result'

LAMINGTON Drops.

Lamingtons yg udah popular sebenarnya berupa sekotak kecil 'plain' cake yg dicelupkan ke dalam coklat/strawberry coating dan dilapisi dengan kelapa parut.
Nah kali ini sy coba buat Lamington Drops,... semacam coklat balls yg dilapisi dgn kelapa parut. Texture dalemnya empuk kayag cake, jd jgn bayangin bakal jadi cookie drop.
Natal 2004, kebetulan sy & temen2 ngadain acara tuker kado. Kebetulan sy ngadiahin bbrp buku resep & baking pan, nah sebelum sy bungkus tuh buku resep... sy pilih resep yg sy suka, trus sy scan! hi...hi..hi... Gak mau rugi bgt! Salah satunya ya resep ini!
Source: 'Chocolate' The Australian Women's Weekly Cookbooks.

Lamingtons are a type of sponge cake (or more traditionally, butter cake) squares, coated in a layer of flavoured gelatin (or traditionally chocolate icing or strawberry jam), then desiccated coconut. They are sometimes served as two halves with a layer of cream between them, and are commonly found in Australian and New Zealand bakeries. The strawberry variety is more common in New Zealand, while sightings of a lemon variety have occurred in Australia.
Like many recipes common to both countries, there is dispute about the origin of the lamington's recipe and name. Lamingtons are most likely named after Charles Baillie, 2nd Baron Lamington, who served as Governor of Queensland from 1896 to 1901. However, the precise reasoning behind this is not known, and stories vary. According to one account, the dessert resembled the homburg hats favoured by Lord Lamington. Another tells of a banquet in Cloncurry during which the governor accidentally dropped a block of sponge cake into a dish of gravy, and then threw it over his shoulder, causing it to land in a bowl of desiccated coconut or peanut butter. A diner thought of replacing the gravy with chocolate and thusly created the lamington as we know it today. Ironically, Lord Lamington was known to have hated the dessert that had been named in his honour, once referring to them as "those bloody poofy woolly biscuits".
Source: Wikipedia, the free encyclopedia

Make about 40.
150 gr dark chocolate
125 gr butter
1/4 cup brown sugar
1 egg, lightly beaten
1/2 cup coconut
1 1/4 cups plain flour
1/4 cup self-raising flour
1 cup coconut, extra

1. Combine chocolate, butter and sugar in pan, stir oven low heat until chocolate and butter are melted; cool for 5 minutes. Stir in egg, coconut and sifted flours. Cover, refrigerate for 30 minutes.
2. Roll rounded teaspoons of mixture into balls, roll in extra coconut, place on greased oven trays, allowing about 2 cm between drops; flatten slightly.
3. Bake in moderate oven for about 15 minutes or until coconut is lightly coloured, stand drop for 5 minutes before lifting onto wire racks to cool.

~ Usahakan ukuran balls-nya sama besar, jadi matengnya rata.
Krn sy bikin dgn takaran 1/2 sdm~rata (dgn measuring spoon) yg kemudian dibentuk jadi balls... hasilnya jadi banyak (66 balls). Sesuai u/ ukuran anak2 deh.
Untuk seukuran ini cukup dipanggang selama 10 menit.
Jgn kelamaan, krn hasilnya akan keras membatu.

Pineapple Upside-Down Cake

Cake ini cukup unik... Kita gak perlu lagi ngedecor-nya. Krn begitu jadi dan loyang dibalik tereeeeng... udah ada decorative topping yg cantik. Itu dia kenapa dinamain upside-down cake. Jadi bagian yg sebelumnya ada didasar loyang setelah matang akan jd bagian atas cake, begitu pula sebaliknya. It's quick, easy and sooo beautiful. Classic Cake yg enak dimakan bareng ice cream atau whippy cream ini makin popular di Amrik sejak diadakannya 'A pineapple recipe contest' thn 1925... dan resep yg sy bikin ini adalah resep dari pemenang contest tsb, dgn sedikit modifikasi pd bag toppingnya.

The term 'upside down cake' wasn't used very much before the middle of the 19th century, but the style of baking probably dates back much further, probably to the Middle Ages.

The early recipes for fruit upside down cakes were made in cast iron skillets on top of the stove.
The classic American 'Pineapple Upside Down Cake' dates to sometime after 1903, when Jim Dole invented canned pineapple.
The Hawaiin Pineapple Co. (now Dole Pineapple) held a pineapple recipe contest in 1925, with judges from Fannie Farmer's School, Good Housekeeping and McCall's magazine on the judging panel. The 100 winning recipes would be published in a cookbook the following year. Over 60,000 recipes were sent in, and 2,500 of them were for Pineapple Upside Down Cake. So it is obvious that between 1903 when canned pineapple was first available, and 1925 when the contest was held, Pineapple Upside Down Cake had become a very popular item. The Hawaiin Pineapple Company ran an ad campaign in 1926 based on the fact that so many recipes for the cake had been submitted, naturally making the Pineapple Upside Down Cake even more popular.
source: http://www.foodreference.com/html/fpineappleupsidedowncake.html

(1925 winner of the Hawaiian Pineapple Company Recipe Contest)

1. Drain the juice from 1 large can of either Crushed or Sliced Hawaiian Pineapple.
2. Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1/2 teaspoon salt.
3. Cream 1/2 cup butter or substitute, gradually add 1 cup sugar; cream well.
4. Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well.
5. Fold the 2 beaten egg whites and 1 teaspoon vanilla.
6. Melt 2 tablespoons butter* in large frying pan**.
Spread 1 cup of brown sugar over pan.
7. Add pineapple (if Sliced is used, place slices closely together on the sugar; if Crushed, simply pour in the well-drained fruit).

8. Pour cake batter over fruit.
Bake 45 minutes.
Turn upside-down on serving dish and garnish with maraschino cherries.
Whipped cream may be spread over top."
NOTE: There was no temperature given in the original recipe, but I have made this many times using 350 degrees (~175 C) with excellent results.Chef James.
Source: http://www.foodreference.com/html/pineappleupsidedowncaker.html

*Sy pake 1/2 cup butter
** Frying pan di sini kemudian sekalian digunakan u/ baking (sbg loyang), tp kemudian kita bisa memakai baking pan/loyang kalau memang tdk tersedia frying pan yg bisa sekaligus dipakai u/ baking.

Bubur Kacang Hijau Special

Kenapa special? Ya iyalah,... sy bikin special u/ suami sy! Jauh lebih enak dari bubur kacang hijau buatan org lain :)). Sebenarnya sy baru tau kombinasi bubur kacang hijau+ketan hitam stelah nikah. Taunya ya dari suamiku, yg cerita kalo kombinasi ini okeh bgt. Ternyata bener. Dan sejak itulah kalo bikin bubur kacang hijau sy bikinnya campur ama ketan hitam.

Gak ada resep baku u/ makanan satu ini. Juga gak ada takarannya (sy gak punya timbangan!)
Sy cuma ngerebus kacang hijau (+daun pandan 2 lbr) sampai empuk, trus dimasukkan gula merah cair yg udah di saring. Selain itu sy juga ngerebus ketan hitam sampai empuk. Kemudian bikin saus santan (500 ml santan encer+ 2 sdm gula pasir+daun pandan+2 sdm maizena yg dilarutkan dlm air).
Dinikmatinya, tinggal campur sesuka hati. Bisa disajikan panas2, dingin pun gak kalah enak.

Nugget TAHU

Ini salah satu variasi mengolah tahu putih. Bikinnya praktis bgt. Krn kebetulan jadinya banyak, sebagian (yg telah di kukus) sy goreng keesokan harinya (dikulkasin semaleman). Yg sebagian ini sy goreng tanpa tepung panir alias polos aja. Ternyata gak kalah enak. Kalau pake panir kan lebih 'berat' yah. Source : Kompas Minggu, 7 Mei 2006.

300 gr tahu putih, dihaluskan.
garam, merica & pala bubuk, secukupnya
3 butir telur
100 gr ayam giling
70 gr keju parut
3 siung bawang putih, cacah halus *
2 telur u/ panir
tepung panir secukupnya.

1. Campur rata tahu, garam, merica, bubuk pala, telur, ayam giling, keju parut dan bawang putih.
2. Tuang dalam cetakan yg telah diolesi mentega.
Kukus sampai matang.
3. Potong2 lalu gulingkan ke telur dan tepung panir.
Goreng sampain kecoklatan.

* Tambahan sy sendiri, biar wangi.

Pizza CAKE

Bentuknya doang yg bertema Pizza, tapi rasanya sangat jauh dari original Pizza. Yg ini manis, spt cake pada umumnya. Sy bikin khusus u/ acara ulang tahun ke 6-nya anak sy, Patricia--yg memang merupakan 'Pizza Party'.

Dalamnya 'Devil Food Cake' 2 layer, yg dilapisi ganache di antara ke 2 layer cake tsb. Luarnya dicover pake butter cream andalan sy. Lapisan pertama campuran warna kuning dan 'cocoa powder'...dan u/ 'tomato sauce'nya pake butter cream 'orange-red' color.
Lumayan seru nyampur2 warna-nya.
Dan 1/2 jam sebelum acara, sy letakkan 'topping' di atas. Mulai dari strawberry "pepperoni", banana "mushroom", grapes "olives" plus kiwi, pineapple, mint leaves dan ditaburi white chocolate "cheese".

SACHER TORTE Heart for My Little Girl.

Membuat kue ini...banyak hal yg sy pelajari. Mulai dari hal yg sederhana... spt misahin putih & kuning telur sampe cara ngocok putih telur plus nyampur foamy putih telur ke dalam adonan yg 'padat'. Juga gimana 'berkawan' dgn ganache dan jenis coklat lainnya. Yg pasti byk pelajaran dari pembuatan cake jenis ini. Cake-nya sendiri, ya chocolate cake... texture-nya lebih padat drpd Devil Food Cake. Tp lapisan ganache-nya bikin cake ini makin 'nyoklat'. Lapisan apricot jam-nya memberi efek asem2 seger. Good combination... jadi rasanya gak enek.
I baked this cake for my very special daughter, Patricia. I love you sooo much.

Sachertorte is a chocolate-cake, invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria.
It is one of the most famous Viennese culinary specialties.
The cake consists of two layers of dense, not overly sweet chocolate dough with a thin layer of apricot jam in the middle and dark chocolate icing with shreds of chocolate on the top and sides. This is traditionally eaten with whipped cream, as most Viennese consider the Sachertorte too "dry" to be eaten without.

The trademark for the "Original Sachetorte" was registered by the Hotel Sacher, which was built in 1876 by the son of Franz Sacher. The recipe is a well-kept secret. Until 1965, Hotel Sacher was involved in a long legal battle with the pastry shop Demel, who had also produced a cake called the "Original Sachertorte." Numerous tales have circulated to explain how Demel came by the recipe. The cake at Demel is now called "Demels Sachertorte" and differs from the "Original" in that there is no layer of apricot jam in the middle of the cake, but directly underneath the chocolate cover.
Source : Wikipedia, the free encyclopedia

Recipe from www.marthastewart.com
MAKES ONE 6-INCH 2-LAYER CAKE

FOR THE CAKE:
1/2 cup (1 stick) unsalted butter, softened, plus more for pans
Unsweetened cocoa powder, for pans
4 ounces semisweet chocolate, finely chopped
1/3 cup plus 2 tablespoons sugar
3 large eggs, separated
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/3 teaspoon salt
1/4 cup apricot jam *
2 teaspoons orange-flavored liqueur (optional) **
FOR THE GANACHE:
8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream

1. Make the cake: Preheat oven to 300°, with rack in center. Butter two 6-inch heart-shape cake pans. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring often; set aside.
2. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolks, then vanilla and melted chocolate. Reduce speed to low. Mix in flour. Transfer batter to a large bowl.
3. Put egg whites and salt into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until foamy. Raise speed to medium-high; gradually beat in remaining 2 tablespoons sugar. Raise speed to high, and beat just until stiff peaks form. Stir half the egg whites into the chocolate mixture. Using a rubber spatula, gently fold in remaining egg whites.
4. Divide batter between prepared pans. Tap firmly on counter to remove any air bubbles. Bake until centers are just set, 16 to 17 minutes. Let cool completely in pans on a wire rack. Turn out cakes; remove parchment. Reinvert onto rack.
5. Trim cakes flat. Warm jam in a small saucepan over medium-low heat, stirring occasionally, until slightly runny. Stir in liqueur, if desired. Spread warm jam over 1 cake layer. Top with remaining layer.
6. Make the ganache: Put chocolate into a large heatproof bowl. Bring cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Refrigerate, stirring every 10 minutes, until cooled and the consistency of corn syrup, about 30 minutes.
7. Slowly pour ganache over top and down sides of cake (use an offset spatula to spread evenly, if needed). Let stand 30 minutes.
*Apricot Jam, sy ganti dgn apricot glaze. Kebetulan itu yg ada di tbk.
**Orange-flavored liqueur sy ganti orange flavour biasa.

Beating Egg Whites ~ source: Martha Stewart's Baking Handbook, pg 20

Folding in Beaten Egg Whites ~ source: Martha Stewart's Baking Handbook, pg 19

Marvelous Cheese MUFFIN

Muffin ini khusus sy bikin buat breakfast dalam rangka 'Teacher Appreciation Week' di sekolahnya Patricia. Jadi sepanjang minggu ini ortu murid akan bergantian menyediakan breakfast u/ guru2. Dan hari pertama ini giliran ortu murid Kindergarten. Serunya makanan2 ini kudu tersaji di ruang guru jam 7 pagi! Sy kebagian bikin 2 lusin muffin...Akhirnya sy bikin 1 resep Cocoa Banana Oatmeal Muffin trus satunya lagi pengen yg 'savoury'. Akhirnya nemu resep Cheese Muffin ini dari www.cooksrecipes.com.
Untung ngurangi kerepotan, pake strategi dong... semalem sy siapin semua bahan2 kering, dah di takar sesuai resep dan disatuin di plastik. Pagi jam 5 bangun tinggal nyampur2 dgn bahan2 yg 'basah', dan masukin oven. Krn oven sy cuma muat 1 lusin sekali nge-bake jadi harus 2 batch. Jam 6.30 sy cabut dari rumah bersama 2 keranjang muffin yg masih panas dan wangi (jarang2 sy jd org pertama yg ninggalin rumah). 20 menit kemudian dah sampe di parkiran sekolah (seppiii) baru keinget kalo muffinnya belom difoto. Tapi di handbag-ku selalu ada pocket digicam (kata suamiku, barang ini udah kayag soulmate-ku...yg dibawa kemanapun sy pergi hua..ha..) Jadilah si muffin ini mejeng di dashboard dulu. hi..hi..hi... iseng bgt!

Makes 1 dozen muffins.

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 large egg
1 cup milk
1/4 cup butter or margarine, melted
1/2 cup shredded cheddar cheese

1. In a large bowl, combine flour, baking powder, salt, sugar, and shredded cheese ; mix well. Make a well in the center of the mixture.
2. In another bowl, combine egg, milk, and melted butter; add to the flour mixture, stirring just until moistened. Spoon into greased muffin tins, filling two-thirds full.
3. Bake at 400°F (205°C) for 25 minutes.