Donut Ball

bahan-bahan :

• 2 cawan tepung high protein atau tepung gandum
• 1 sudu besar marjerin
• 1 biji telur
• 1/2 sudu besar yis segera + 1/4 cawan air suam (direndam sehingga berbuih)
• 90 ml susu segar (-/+)
• 2 sudu besar gula pasir
• 1/2 sudu kecil garam
• gula icing atau gula halus untuk saduran

Cara-cara :

1. Kisar/putar semua bahan (kecuali tepung, yis dan gula saduran) hingga sebati.
2. Di dalam bekas yang agak besar, ayakkan tepung dan buatkan lubang di tengah-tengahnya. Tuangkan bahan-bahan yang sudah dikisar tadi, bersama yis . Uli hingga menjadi doh. Jika adunan terlebih lembik, bolehlah ditambahkan sedikit tepung.
3. Bahagikan doh kepada 20-22 bahagian dan bentukkan seperti bebola. Gunakan sedikit tepung untuk membentuknya (sekiranya doh melekat di tangan). Susunkan di atas dulang yang disapu dengan sedikit minyak atau ditaburkan tepung. Rehatkan sebentar selama 10 minit atau ikut suka.
4. Sediakan minyak untuk menggoreng. Apabila sudah cukup panas, gorenglah donut tadi hingga keperangan. Toskan.
5. Sadurkan dengan gula icing atau hiaskan dengan topping kesukaan.

Kuih Gunting

Krap!! Krup....!! bunyi bila makan Kuih Gunting ni.... boleh habis 1 balang sambil nonton TV.. nak rasa cuba lah resipi ini.... :D

Bahan
3/4 cawan tepong gandum
1/4 cawan tepong beras
1/2 sudu besar majerin
1 1/2 sudu besar minyak masak
garam secukup rasa
1/4 air sejuk
sedikit rempah (jintan manis, jintan putih & serbok kari)
daun kari

Cara:
Campur tepong gandum, tepong beras, garam,dan rempah2.
Tambahkan majerin dan minyak masak uli dengan tangan sehingga tepong tadi menjadi seperti breadcrumbs.
Campurkan air sedikit demi sedikit dan d gaul lagi sampai jak doh lembut.
Canai nipis adunan dan potong dengan pisau
Goreng dgn api sederhana bersama daun kari sampai garing.

Vietnamese Spring Rolls..

Rice paper Spring Rolls @ Vietnamese Spring Rolls is easy to prepare and its healthy too...

Ingredients:

250 gm steamed prawns, shelled

100gm glass noodles (suun)

1 cucumber shredder thinly

1 carrot shredded thinly

2 sprigs fresh coriander chopped

some fried egg slice thinly

10 - 15 sheet Vietnamese rice paper

Method:
1. Bring water to a boil in a small saucepan and blanch glass noodles till soft. Remove and drain well.

2. Using a hot damp tea towel, wipe the rice paper and leave aside until it has softened and is ready for use.

3. Place 3 halved prawns, some glass noodles, some cucumber, carrot, chopped coriander, on the rice paper.

4. Fold one end of the rice paper over the filling and roll up firmly. Press lightly to seal.

5. Serve the spring rolls with Thai sweet sauce + crushed nuts.

Bingka Labu

Resipi:

Bahan:

200gm Tepong gandum

600gm Santan (2 pkts santan serbok + 600gm air)

400gm Labu kuning (d kukus dan d lenyek2kan)

200gm Gula

4 biji telor

30gm mentega cair

sedikit garam

sedikit bijan untuk taburan

Cara:

Labu kuning dan gula di gaulkan sampai sebati.

Kemudian masukkan telor satu persatu, tepong gandum, santan dan garam. Di gaul rata.

Akhir sekali masukkan mentega cair.

Tapiskan dan masukkan ke dalam acuan. Tabur bijan di atasnya sebelum d bakar.

Bakar dgn suhu 190 selama 40 minits, sehingga masak.

SCONES

What goes better with a good cup of English tea? ...... Scones...

Ingredients:
2 cups all-purpose flour, unsifted
3 tsp baking powder
2 Tbsp granulated sugar
½ tsp salt (table salt, not Kosher)
4 Tbsp butter (½ stick)
3 eggs
½ cup heavy cream
½ cup dried currants

Preparation:
Preheat oven to 400°F.

In a large mixing bowl, combine flour, baking powder, sugar and salt.

Cut butter into the flour until the mixture resembles crumbs.

In a separate bowl, beat two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients.

Stir in currants.

Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add water (you could use milk, too, or more cream) a tablespoon at a time, until it does. Don't overwork the dough, though.

Roll dough out to a thickness of 1 inch. Cut into rounds with fluted pastry cutter.

Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.

Place scones on the baking sheet.

Separate the third egg and beat the egg white. Then brush the tops of the scones with the egg white.

Bake 15 minutes or until golden.

Makes 8-12 scones, depending on how big you cut them.

Chocolate fridge cake with nuts

Ingredients

• 7 ounces digestive biscuits
• 4 ounces whole pecans, roughly chopped
• 4 ounces pistachio nuts, peeled
• 10 glacé cherries (or dried sour cherries)
• 2 ready-made meringue nests, smashed up
• 5 ounces unsalted butter
• 1 tablespoon golden syrup
• 7 ounces good-quality dark chocolate (70% cocoa solids), broken into pieces

method

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate, heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.

Combine the biscuit mix with the chocolate mixture. Line a 20 x 30cm deep plastic container with plastic wrap, leaving plenty of extra wrap at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up then turn out and cut into cubes or slices.

This cake can be kept in an airtight container for a few days, and it actually improves in flavor.

Tip: For an even fruitier cake you can add some other dried fruits like apricots, figs, cranberries, apples or prunes along with the nuts and cherries!

BAKLAVA

Baklava or baklawa is a sweet dessert which is originated from Turkey but has been adapted by Iran and many other Arab countries. It is usually made from layers of phylo dough and filled with chopped walnuts or pistachios. Baklava is usually sweetened with a syrup and also can be replaced by honey as well.

Main Ingredients:

Phyllo dough: 15 sheets
Butter: 1/4 cup (melted)
Walnuts: 1/2 cup (ground or well crushed)

Syrup Ingredients:

Sugar: 2 cups
Water: 1 cup

Directions:

1. Preheat oven to 350 degrees F.

2. Butter the bottoms and sides of a 9x13 inch pan.

3. Unroll phyllo dough and cover with a slightly dampened cloth to keep from drying out as you work.

4. Fold a phyllo sheet to fit the pan. Place it in the pan and butter thoroughly. Repeat until you have 4 folded sheets layered. Sprinkle 2 - 3 tbsp of walnuts (ground or well crushed) on top. Repeat this step 2 more times.

5. Top the last layer of nuts with a folded phyllo sheet, butter thoroughly and repeat until you have no more phyllo sheets (you may or may not butter the last layer).

6. Use a sharp knife and cut into diamond or square shapes all the way to the bottom of the pan.

7. Bake for about 40-45 minutes or until baklava is golden-brown and crisp.

8. While baklava is baking, make the syrup as follows: Boil sugar and water until sugar is melted. Remove from the heat and let the syrup to be cooled. *

9. Remove baklava from oven and immediately pour the syrup over it. Let cool. Do not cover it until it is fully cooled.


*: You can make the syrup beforehand, store it in the fridge for 1-2 months and use it whenever you want. However, make sure to use the lemon juice drops if you are going with this option. The baked baklava absorbs the syrup better if the syrup is cold.